Yeast kvass with rye bread. How to make kvass from crackers

In summer, real kvass perfectly refreshes, quenches thirst, restores strength and quickly relieves fatigue. And also this one delicious drink can be easily prepared at home. We bring to your attention several recipes for Russian kvass made from rye bread.

Recipe for kvass from rye bread

Ingredients:

• homemade rye bread – 495 g;
• drinking water – 5 l;
• fine sugar – 255 g;
• pressed fresh yeast – 20 g.

Preparation

To prepare homemade refreshing kvass, cut rye bread into cubes and fry in the oven. We boil the water, and then cool it and pour it into a fermentation container. Throw in the crackers, cover the neck with gauze and put the container in a dark place for 48 hours.

We dilute the yeast according to the instructions printed on the package. After 2 days, filter the kvass wort through cheesecloth and squeeze the crackers well. Pour the resulting drink back into the fermentation container, throw in a glass of sugar and add the diluted yeast. Mix everything thoroughly, cover the container loosely with a lid and leave for 15 hours in any dark place. Then we pour it homemade kvass into clean plastic bottles, throw a pinch of sugar into each and mix. We seal the containers hermetically and place them in a dark place for 5 hours. After this, cool the kvass to a temperature of 10 degrees, putting it in the refrigerator. After a few hours, the fermentation process will stop and you can safely begin tasting.

Homemade kvass from rye bread without yeast

Ingredients:

• rye bread – 495 g;
• sugar – 305 g;
• drinking water – 5 l;
• dry raisins – 55 g.

Preparation

Before you start making kvass, cut the rye bread into cubes and dry it in the oven until golden brown. Boil water, add crackers and pour in a glass of sugar. Mix everything thoroughly and cool the resulting wort to a temperature of 25 degrees. After this, pour the liquid into the fermentation container, throw in the raisins and mix again. Cover the neck with gauze and transfer the jar to a cool, dark place.

2 days after the start of fermentation, filter the homemade kvass through cheesecloth, add the remaining sugar, mix and pour the drink into plastic bottles. Throw a few dry raisins into each and close the lids tightly. We keep the bottles for 10 hours in a warm, dark place, and then put them in the refrigerator. After cooling, pour homemade rye bread kvass into glasses and begin tasting.

Kvass from rye bread at home

Ingredients:

• fresh rye bread – 905 g;
• drinking water – 4 l;
• horseradish root – 70 g;
• pressed fresh yeast – 25 g;
• – 40 ml;
• fresh mint leaves - to taste;
• sugar – 420 g;
• dry raisins - a handful.

Preparation

Cut into slices and brown in the oven until dark crusts appear. Now take a capacious five-liter saucepan, add the crackers, pour boiling water and leave for about 2 hours. Strain the almost cooled bread broth through cheesecloth into another container and pour in the yeast, diluted in advance in half a glass. warm water. Next, throw in the required amount sugar and stir the mixture thoroughly with a wooden spoon. After this, leave the kvass mixture to ferment for 5 hours, until foam appears on the surface. Peel the horseradish root, grate it or beat it in a blender. Mix the resulting mass with liquid honey and add the mixture to the finished base. Stir, pour the drink into jars and throw a few dry raisins and fresh mint leaves into each jar. Close the containers tightly with lids and place them in the refrigerator for several hours. Next, we strain the homemade kvass into a jug and begin tasting.

Kvass made from black bread is a wonderful thirst quencher! Recipes, subtleties and secrets of preparing nutritious and healthy drink- kvass on black bread

Kvass is a refreshing drink in the summer heat that you simply can’t tear yourself away from. Even before our era, the Egyptians prepared a delicacy similar in composition to modern kvass. It was believed to have healing properties and effectively treat many diseases. But still, Russia is truly considered the birthplace of kvass. In Rus', kvass was recognized as a drink consumed everywhere and every day. And its presence in the house symbolized prosperity and happiness.

Kvass is rightfully considered a healing product. There are a huge number of known useful properties black bread, on the basis of which it is prepared. And they have been confirmed not only by people who monitor their weight, nutrition and health, but also by doctors and nutritionists. Rye bread helps cleanse the gastrointestinal tract, removes toxic harmful substances from the body, contains B vitamins, minerals and amino acids, is rich in magnesium and iron, helps eliminate cholesterol, strengthens blood vessels and increases hemoglobin.

Kvass is a delicacy that gives you a feeling of fullness and lightness at the same time! It is very easy to prepare kvass from black bread at home. And, believe me, the taste will not be inferior to what was previously bottled in barrels.

General principles for preparing kvass on black bread

Making kvass at home is really easy! Two required ingredient: yeast and dry bread. The yeast must be fresh; keep an eye on its expiration date. It is welcome to add honey, raisins, mint and other herbs to the drink.

The dishes should be glass or enameled, but not metal, so that oxidation processes do not occur.

For kvass, dry the crackers in the form of sticks. It is best to do this in the oven, on a dry baking sheet, at a temperature of 120 degrees. Place the baking sheet in the preheated oven. While drying, stir the pieces at least three times.

The average time for fermentation of kvass is one and a half days. The timing varies depending on the chosen starter (yeast-based or not) and the room temperature.

Classic kvass made from bread

Ingredients:

800 g rye bread;

4 teaspoons of dry yeast;

6 tbsp. spoons of sugar.

Cooking method:

1. Bake fresh bread in the oven at 180 degrees for about 15 minutes until golden brown. Toasted bread will give the kvass a beautiful dark hue.

2. To the bottom of a three-liter glass jar lay out the dried pieces of bread. Pour sugar on top and pour boiling water over the bread halfway. Leave for 20 minutes.

3. After a third of an hour, add warm water to the very top. Add the yeast there, stir well and leave for a day.

4. The next day, the finished kvass remains to be strained to get rid of the bread pulp. At first, the kvass may seem cloudy to you, but after leaving it in the refrigerator for half an hour or an hour, the drink will become clearer.

Kvass from black bread with herbs

Ingredients:

Water - 5 liters;

Black rye bread - 0.5 kg;

20 g pressed yeast;

Melissa - 1 tbsp. spoon;

Coriander - teaspoon;

Cumin - 0.5 teaspoons;

Granulated sugar - 180 g.

Cooking method:

1. Dry the bread and brown it in the oven for about an hour over low heat. Pour the crackers into a container with water at room temperature, cover with gauze and leave for two days in a warm place.

2. After two days, brew pre-crushed cumin, coriander and lemon balm in boiling water. Leave the infusion for 15-20 minutes.

3. Add yeast to warm water, sprinkle with sugar.

4. While the herbs are brewing and the tremors are activated, filter the kvass wort.

5. Subsequently, add infused herbs, sugar and yeast to the future kvass. Mix all components thoroughly until the sugar dissolves. Leave for 16 hours in a dark place with the lid loosely closed.

6. Then pour it into another container (plastic bottle), close it tightly and leave 5-6 more hours in a warm place.

7. Then cool the kvass to 10 degrees by immersing it in the refrigerator or in a bucket of cold water.

Kvass on black bread with mint

Ingredients:

6 liters of water;

A loaf of black bread;

Fresh mint;

170 g sugar;

A tablespoon of dry yeast.

Cooking method:

1. Dry the bread in the oven at 130 degrees for half an hour.

2. Break the crackers into pieces, mix in a saucepan with warm water, cover with a lid and put in the pantry for 2 days.

3. Over time, we remove the kvass wort from a dark room and filter it.

4. Add a little boiling water to the mint, and add a little boiling water to the saucer with sugar. Stir the sugar until it is completely dissolved, leave the mint to infuse. Add yeast and a teaspoon of sugar to a glass of warm water and stir.

5. Add sugar water, mint, yeast to the container with kvass and mix well. Cover with a lid and leave for 18 hours.

6. After this, pour the kvass into a plastic bottle and leave it in the refrigerator for 5 hours.

A simple recipe for kvass on black bread

Ingredients:

Brown bread - 1/5 loaf;

9 mint leaves (20 g);

Yeast (25 g).

Cooking method:

1. Dry the pieces of black bread and make sure that it does not burn. Break them as small as possible with your hands.

2. Transfer the resulting crackers into a stainless steel container. Pour boiling water over them and let them stand for three hours.

3. After 3 hours, you need to strain. Add 200 g of sugar through a sieve. Add mint and 25 g of yeast. Leave again in a warm place for 6 hours, covered with a towel.

4. After half an hour, the “dough” rises, pierce it in several places with a spoon so that it sinks, and leave for another 5 hours.

5. Strain a second time and pour into bottles in which raisins were previously placed (a pinch in each bottle).

6. Pour our foamy kvass through the funnel, close the lid tightly and send it to cool in a lying position.

Kvass on black bread “Traditional”

Ingredients:

Brown bread crackers;

A pack of dry yeast (10g);

Half a glass of granulated sugar;

Granulated sugar 200 g.

Cooking method:

1. Pour the crackers into the pan, pour hot water(1.5 l). Hot water will draw out the flavor and color from the breadcrumbs well. Leave to cool to a temperature of 35 degrees.

2. Pour 100 ml of water into a deep bowl, add 3 tbsp. spoons of sand and a pack of dry yeast. Mix all ingredients until the yeast is completely dissolved.

3. Pour the resulting liquid into the breadcrumbs and mix a little. Cover the pan with a towel and leave in a warm place for a day.

4. After a day, remove the swollen crackers from the water, filter the liquid through a double layer of gauze or bandage.

5. Pour the liquid into the pan, pour out the remaining sand, add a small amount of raisins and 2 liters of warm water. Cover with a towel and leave to ferment for another 12 hours.

6. After 12 hours, pour the kvass into plastic bottles without topping up completely. Leave a little empty space so they don't explode.

7. Place the finished kvass in the refrigerator for a day so that the fermentation processes come to completion. This kvass is perfect as a dressing for okroshka.

Kvass on black bread without yeast

Ingredients:

Water - 3 liters;

Black bread - 300 g;

40 g raisins;

200 g granulated sugar.

Cooking method:

1. Cut black bread into small pieces. We put it in the oven to dry, at this time we boil water and cool it to room temperature.

2. Pour the crackers into a separate container, and pour the unwashed raisins into it, on which the kvass can easily ferment.

3. Dissolve sugar (130 g) in cooled water. Pour into container sweet water. We do not fill it to the very top so that it does not leak out during fermentation. Mix thoroughly and, covering with gauze, put the kvass in a dark place. As soon as foam and a slight smell of fermentation appeared, the crackers began to mix - we measure out exactly two days.

4. After two days, add the remaining sugar (70 g) to the kvass, filter through cheesecloth and bottle with the addition of 3-4 raisins. Close tightly and leave for 10 hours at room temperature. Once saturated with carbon dioxide, put it in the refrigerator until it cools completely.

5. The remaining bread can be used as a starter for new kvass.

If the taste of kvass is too tart and reeks of alcohol, do not rush to get upset, add a little sugar and water.

It is important that the crackers do not burn and break well. The best solution will put them at a low temperature, but for a long time. To give the kvass a darker color, you need to over-expose the crackers a little. Another trick is to add a few pieces nearby white bread to monitor the change in its color while in the oven, because burntness on black bread is difficult to notice.

To make kvass ferment more efficiently, we leave the bottles with their contents in a lying position. The contact area between the yeast and the wort will be wider.

Under no circumstances add dry yeast to a hot mixture, the yeast will die and kvass will not turn out.

Thanks to the raisins, the kvass will become carbonated.

Kvass made from black bread is a traditional Slavic drink that forms the basis of many dishes. It is impossible not to note its beneficial qualities and pleasant invigorating taste. Now kvass on black bread is a healthy competitor to a large number of drinks that can quench your thirst in the summer.

Be sure to try making a nutritious drink using one of our recipes!

To make kvass at home, you don’t need to have rye flour on hand; a tasty drink can be made from bread. It is the main ingredient for making kvass; black bread is most suitable for this purpose. It is baked using sourdough; it does not contain yeast. Sourdough is made from flour, water and salt. Black bread contains lactic bacteria, which create the fermentation process. Kvass made at home has a lot useful substances and quite pleasant to the taste. Among rye breads, we most often use Borodinsky.

Kvass from black bread is made quite often in hot weather. The product is added to various dishes: okroshka and the rest. Real homemade kvass has many useful vitamins, which have a positive effect on the human digestive and cardiac system.

Bread kvass at home

Today we will prepare a delicious drink consisting of rye crackers and yeast. First we’ll make the starter, then we’ll make the kvass.

Sourdough ingredients:

• rye crackers (dried bread) 120 g.
• fresh yeast 15 g.
• sugar 4 tbsp.
• hot water 3 l.
• 3 liter jar.

For kvass:

• crackers 3 slices of rye bread.
• warm water 2.5 l.
• sugar 6 tbsp.

Preparation:

1.First, dry the slices of rye bread in the oven.

2. Let's start the sourdough. Place crackers and sugar in a jar.

3. Pour boiling water over the bread mass. Do not fill to the top, fill the jar to the narrowing point. Set aside for now.

4.Wait until the temperature in the jar reaches about 35 degrees. Next, we begin to work with the yeast: pour ¼ cup warm water and stir the yeast until it is completely dissolved.

5.Add yeast liquid to the jar. Cover the top with gauze and leave for a day and a half in a warm place where the temperature is above 21 degrees.

6.After 24 hours, you may notice grounds at the bottom of the jar, which acts as a starter.

7. It is better to pour out the liquid that has formed in the jar. This is the first batch of kvass, but it is impossible to drink it, because the yeast is strongly felt in the first portion of the drink.

8. We take out the bread that floats from the jar. We take out the starter, rinse the jar and place the starter back.

9. Don’t worry, with each new serving of the drink you will feel less and less yeasty taste. The starter will gain momentum and give the kvass a wonderful aroma. Let's start cooking.

10.Add about 5 tbsp to the starter. Sahara. Choose the quantity yourself, if you are not a sweet tooth, then add 3-4 tbsp. Throw in a few pieces of rye bread, fill with warm water to the narrowing point of the jar and leave in a warm place for a day and a half. Don't forget to line the jar with gauze.

11.Kvass is prepared, move it into containers and seal with a lid. We throw out the bread and start the procedure from the very beginning, remove excess leaven from time to time so as not to spoil the taste of kvass.

Homemade bread kvass with yeast

Another cooking option using yeast.

1. Cut the rye bread into slices and place in the oven to dry. Under no circumstances should it burn, otherwise bitterness will be felt in the kvass.
2. Pour the dried bread into a jar, add sugar (4 tbsp) and pour boiling water over it. Please note that for 3 liter jar You will need about half a loaf of crackers. Leave room in the container for the diluted yeast and water. They need to be bred when the water temperature is about 35 degrees. Then we close the jar with gauze and leave it in a dark place for 36 hours.
3. To speed up fermentation, you can add some raisins.
4. All that remains is to strain the kvass and you can pour it into containers. We add a few raisins to each bottle, they will make the taste richer. We put the bottle in the refrigerator.
5. Next, kvass can be made without adding yeast. You will have to fill the jar with sugar, breadcrumbs and raisins. Fill it with water and repeat all the steps in a circle.

Delicious kvass without yeast

Kvass, which has a yeasty taste, is not so good to drink; most people do not drink this drink at all. Today we will prepare an excellent bread drink, but without yeast.

1. We will need the same rye bread. Cut into slices and dry in the oven. Boil water, meanwhile fill the jar with breadcrumbs. As soon as the water has cooled, you need to dilute about 10 tbsp in it. sugar, then pour the syrup into the jar. If fermentation is slow, add some raisins.
2. Cover the jar and leave for several days. After 36 hours, fermentation is activated; later, after a couple of days, you can take a sample from the first batch.
3. Pour the kvass into bottles, throw out half of the soggy bread from the jar, add some crackers, 3 tbsp. Sahara. We close the jar with gauze again and let it ferment. It will now be prepared faster - the drink will be prepared in 12 hours. You can repeat the steps as much as you like, the kvass will still be just as tasty.
4. The largest number of ingredients will be required only for the first starter. Later the amount of sugar will be reduced to 4 tbsp. To speed up fermentation, use raisins or add more sugar.

• To really get delicious kvass, you need to use a jar or enamel bowl for fermentation. Otherwise, the drink may taste iron.
• The amount of sugar depends on your taste. Please note that for the first portion of kvass you need to add more of it.
• The more you dry the bread, the more rich taste will have a drink. Make sure that the crackers do not burn - the kvass will have an unpleasant aftertaste.
• The temperature at which fermentation occurs plays a special role. The higher it is, the faster fermentation will begin. If the temperature is low, the kvass may become acidic.
• You can speed up fermentation with raisins. Also dried grapes will give the drink sparkling and fill it with carbon dioxide.
• Wet bread should not be thrown away, even if you do not plan to make the drink again. It can be placed in a container and placed in the refrigerator. Whenever you decide to cook, heat the crackers, add sugar and start the fermentation process again.

In the summer, perhaps the best drink, which quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say that a better and healthier drink cannot be found. Others say the opposite.

Kvass. Benefits and harms

We can talk endlessly about the benefits. ethnoscience with both hands for introducing this drink into the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition has a beneficial effect on overall health, as it contains a large amount of microelements and vitamins. Kvass has a good effect on nervous system, helps strengthen hair, nails, and also improves skin. This drink not only perfectly quenches thirst, but also effectively fights loss of strength and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all the above beneficial properties, kvass also has negative qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, prepared at home from rye bread, contains about two percent alcohol. The concentration is quite low, and, in fact, does not pose any harm to health, no matter in what quantities the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know when to stop. Its use should also be limited to persons who are alcohol dependent. Those who suffer also need to be careful chronic diseases gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions to products that contain gluten.

This is what he is, kvass. Benefits and harms, of course, are relative, combined in one drink. However, if you follow all the warnings and recommendations, it will only bring health.

Preparing kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore most common. To prepare this drink you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams fresh yeast and a glass of sugar, maybe a little more. Boil the liquid. The bread must be sliced ​​and then the crackers dried. It is desirable that they acquire a dark crust. It is thanks to this that a slightly smoky aroma and spicy taste appear in the drink. Next, you need to pour boiling water over the prepared crackers and let them sit for about five hours. Then the liquid must be filtered and pre-dissolved yeast added. Next, pour in a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, it should be taken at the rate of one 5 gram packet per 25 grams of fresh yeast. In principle, there is no difference in what form they are added. Therefore, you need to choose the option that is more convenient. Once the yeast and sugar have been added, mix everything well but gently, cover and let it ferment for about five hours. After this time, the kvass should foam, then it needs to be strained again and after that it can be bottled. You can also add a few highlights to them. Then the drink will acquire a unique spicy aroma. This is exactly how kvass is prepared from rye bread with raisins. Its taste is more intense and rich. After this, the bottles are corked and refrigerated for a couple of days.

Why does mold appear?

Many of those who tried to cook bread kvass independently, they complain about the appearance of mold during the infusion process. This can happen for two known reasons. The first of these is if the containers where the kvass was brewed or poured into were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold may appear in a bottle is the presence of air, which creates a favorable environment for the proliferation of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following recipe for rye bread kvass is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the starter. It is done as follows. Fresh yeast is dissolved in a glass of warm water with the addition of a small amount of sugar. Then the container can be further held over steam. Heat and a small amount of sugar effectively activate the yeast. This rye bread kvass recipe calls for the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured with hot water. You can also use crackers instead. You can prepare them yourself by cutting slices of bread into cubes and drying them in the oven at low temperature. But if you already have ready-made ones at hand, then it’s very convenient to use them. After soaking the bread or crackers, the infusion must be cooled to 30 degrees and add sourdough, mint infusion, and sugar. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After this, it can be poured into bottles or any convenient glass containers that can be sealed. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass made from rye crackers called “Russian” has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. It is truly capable of quenching not only thirst, but also hunger. Which is not typical for drinks of this type. Also, thanks to the combination of ingredients, it has a subtle classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. You need to take about a kilogram of rye crackers and immediately pour five liters of boiling water over them, then leave for about 5 hours, not completely covering them. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get the starter, you need to add a little sugar. If the yeast is not activated after a few minutes and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This recipe kvass made from rye bread also contains raisins. For cooking it is better to use the dark variety. This will give the drink not only a richer taste, but also a dark, noble color. You will need about 50 grams of raisins. After the time has passed, the infusion, starter and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. The kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink matures best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to remember traditional version preparing kvass, which many have become accustomed to since childhood. It will only require a few slices of dark bread; Borodino bread is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

The bread needs to be slightly dried and browned. To do this, it is better to place the slices in the oven, heated to 140-150 degrees, for about 20-25 minutes. After this, the resulting dark crackers should be placed in a three-liter bottle. There you need to pour the specified amount of sugar, add raisins, as well as yeast.

Then everything is filled in plain water room temperature. After this, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container should be loosely closed and left for about a day. After which the liquid is filtered. It can be bottled or returned to an already clean jar and allowed to brew for at least another day. This will give the drink a richer and more seasoned taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is a recipe for kvass made from rye bread without yeast. The question immediately arises: what causes fermentation to occur? The fact is that it copes with this task perfectly yeast-free sourdough. It is prepared very simply. The crackers, together with the crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, wort is formed - that same yeast-free starter. A drink based on it is considered very healthy and nutritious. Rye kvass contains many useful microelements and vitamins. The benefits from it are about the same as from regular use fermented milk products. For example, kefir, yogurt, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process help improve intestinal motility and also normalize the functioning of the entire gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of preparing kvass on rye bread without adding yeast is conventionally divided into two parts. At the first stage, it is necessary to prepare a starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with the crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, there is one more important point to consider. The bread slices should be slightly toasted.

This can be done in the oven or in a frying pan. After this, they must be placed in a half-liter jar, covered with sugar and filled with water. Next, cover the container with a towel and place it in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Toasted crackers and two tablespoons of sugar are also sent there, then the container is filled with water to approximately the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After time has passed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom when at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be removed.

After straining, you can add sugar or honey to the finished kvass to taste. One or two spoons will be enough three liter jar. You can now enjoy the drink. But gourmets are advised to bottle it with a few twists added to each bottle. The part of the kvass that had to be strained should not be poured out. It will be useful for preparing the next batch of the drink as a starter. The remainder should be about a liter in volume. To prepare new kvass, add a handful of crackers and a few tablespoons of sugar to the starter. After which the volume is adjusted by adding water to the initial mark of three liters.

The process repeats again. Properly prepared starter can be used up to three times. If already on the second try the drink did not seem as successful as the first, then the preparation cannot be used.

White kvass

Among other recipes, the one according to which white kvass is prepared from rye flour is also known. You will need three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. You will need about 300 grams of it. To prepare, take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pan must be placed on low heat. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is possible.

To avoid this, flour should be mixed with sugar beforehand. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for several days. When the process calms down a little, the kvass can be strained and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for preparing the next kvass.

Conclusion

Now you know the recipe for kvass made from rye bread. This drink can be consumed separately, but do not forget that in Slavic cuisine many cold soups are prepared on its basis. For example, refreshing okroshka. What could be better in the summer heat!

Russian bread kvass is excellent soft drink. It was created over 1000 years ago, however, even in modern times it has not lost its popularity. It was first mentioned in writing in 989.

In Rus', kvass was brewed everywhere: in monasteries and hospitals, landowners and peasants. And during hard work, this drink was simply necessary. It not only relieves fatigue, but also improves performance. The recipes for its preparation were known in every home. Craftsmen have created a large number of options for making kvass. They drank it every day at any time of the year, but in the heat it was simply irreplaceable.

A classic way making okroshka is okroshka with kvass. We offer you several recipes for this ancient drink.

1. Recipe for homemade bread kvass with yeast

For five liters of water you will need:

• 500 g rye bread;
• A glass of granulated sugar;
• Raw yeast - 20 g.

1. Cut the bread into small pieces and fry in the oven until golden. The more you dry the bread, the richer the color of the kvass will be and the more bitterness you will feel, but do not overdo it.

For kvass, you can take any bread, although the most delicious drink is still obtained from rye, which is baked without adding caraway seeds.

2. The water must be boiled and cooled, poured into a container where fermentation will occur.

3. After that, put in the crackers, cover the top with gauze and place in a dark place for two days.

4. Pre-dilute the yeast according to the instructions.

5. Strain the prepared wort and place in a fermentation vessel, adding diluted yeast, granulated sugar (200 g), mix thoroughly.

6. There is no need to cover it tightly with a lid; the carbon dioxide that will be formed during the fermentation process should come out freely.

7. Place the container in a warm place for about 14-16 hours.

8. Then add the remaining granulated sugar, it is necessary for the formation of carbon dioxide, stir well and pour into jars.

9. Pack tightly and leave for five hours in a dark place.

10. Place the chilled kvass in the cold and after three hours the tasty drink is ready for use. It is recommended to store it for no more than three days.

2. Recipe for yeast-free kvass at home

You can prepare a drink that does not smell or taste like yeast. In this case, raisins are used for sourdough. For five liters of water you need to take:

• half a kilogram of black bread;
• granulated sugar 300 g;
• 50 grams of unwashed raisins.

1. Dry the bread, cut into pieces, in the oven.

2. Bring water to a boil, add crackers, a glass of sugar and mix.

3. Cool the wort to 18-20°C and pour into a fermentation vessel; the amount of liquid should not exceed 90% of the container’s volume.

Fermentation containers should be glass or enamel.

4. Pour in the raisins, cover the top with gauze and place in a warm, dark place.

5. After about a couple of days, the fermentation process will begin, which will be accompanied by a sour smell, hissing and the formation of foam on the surface.

6. 48 hours after the start of this process, strain the drink, add the remaining sugar, pour it into bottles, adding 2-3 raisins to each and seal tightly.

7. Keep the kvass in the dark for 12 hours, after which we put it in the cold. The shelf life of this drink is 4 days.

3. Quick kvass at home - video

4. Natural kvass with raisins, recipe without yeast

To obtain three liters of kvass we will need:

• about 300 g of rye bread or rye-wheat bread without additives;
• 30 g of unwashed quality raisins;
• 180 g sugar.

1. Cut the bread into small pieces, put it on a baking sheet and put it in the oven to dry.

Rusks for making kvass are prepared without the use of oil or the addition of spices.

2. Boil and cool 3 liters of water to room temperature, dilute half a glass of sugar in it.

3. Pour our crackers and raisins into the fermentation container. Fill with sweet water to approximately 90% of the volume and mix thoroughly.

4. Cover the top of the dish with gauze and leave to ferment in a dark place at room temperature for 2-3 days. From the moment the crackers begin to move and a sour smell appears, let the kvass stand for two days.

5. Pour the remaining sugar into a clean container and strain our kvass into it, mix thoroughly.

6. Pour the finished drink into bottles, after adding 3-4 raisins to each, close tightly and keep for another 12 hours at room temperature. Then we put it in the refrigerator. Natural delicious bread kvass is ready. And the starter can be reused. To do this, you need to remove 70 percent of the soggy crackers, replacing them with fresh ones, and add the right amount of sugar. The fermentation process in this case will occur faster.

5. Healing oat kvass at home - video

Try this incredibly tasty and very healthy drink. Oat kvass in their own way healing properties significantly superior to ordinary bread kvass.