How to make kvass at home from bread without yeast. Made from rye bread with mint. Making green malt from rye or barley

How nice it is to refresh yourself with cold and tasty kvass on a hot summer day! People have been drinking this drink for many years. However, a store-bought drink can often disappoint, especially if it turns out to be burnt, expensive, loaded with preservatives and tasteless.

So that you get only pleasure and benefits from the drink, the site “Beautiful and Successful” will tell you today how to do homemade kvass. We will also tell you how this drink is beneficial for the body.

Bread kvass with yeast

This homemade drink deservedly popular. And before you do bread kvass at home, you need to prepare the ingredients:

rye bread (for example, “Borodinsky”) - 400 grams;
fresh yeast – 30 grams;
sugar – 100 grams (half a glass);
boiling water - 4 liters.

You can also add some raisins to kvass. This will add flavor, sweetness and vitamins to the drink.

How to make kvass at home?

The first stage is drying the bread slices in the oven.

The main thing is not to overdo it! The bread should dry out slightly. But there shouldn't be a burnt crust.

The second stage is placing warm bread in a deep enamel container. Next you need to boil the water. Sugar is added to the pan, after which the bread is filled with water.

Then your kvass should cool.

When the water is lukewarm, you need to scoop up 1 glass of liquid and dissolve the yeast well in it. Then the contents of the glass must be poured back, cover the pan with gauze and put the kvass in a warm place for 2 days.

On the third day of preparing bread kvass at home you need:

strain the kvass through cheesecloth;
add a little sugar and raisins;
pour into three liter jar;
put in a cool place for a day.

After 24 hours, the kvass needs to be strained again. And that’s it – you can enjoy an excellent homemade drink.

Bread kvass without yeast

To prepare you will need boiling water and peels. rye bread. You can specifically “clean” several loaves. Or, perhaps, you have accumulated dry crusts that can be safely used.

How to make homemade kvass?

The preparation is very simple. You need to place the crusts of bread in a deep pan and add water (1:1). If you want, add a little sugar to the kvass.

Kvass should be infused in a dark place under a cloth for about a week. During this time, it is highly undesirable to stir it. Before use, the finished kvass must be thoroughly strained.

Bread kvass for okroshka

If you often prepare okroshka, then a simple recipe for excellent okroshka kvass will not hurt you.

Ingredients:

rye bread – 2 kilograms;
boiling water – 7 liters;
granulated sugar – 100 grams;
fresh yeast – 50 grams;
wheat flour – 50 grams (2 tablespoons).

Preparation

The first stage is drying the bread until golden brown crust. Next, the crackers need to be placed in enamel pan or a bucket, pour boiling water over it and cover with gauze. The drink should stand in a warm and dark place for 4 hours.

The second stage is straining the kvass and adding sugar, flour and yeast. Then the contents must be vigorously mixed and kept for another 4 hours in a dark place.

The last stage is straining the finished drink. Then the kvass should be poured into containers and stored in the refrigerator. Undoubtedly, with such kvass your okroshka will be very tasty and refreshing!

Spicy kvass with apples

Before you make unusual kvass at home, prepare the ingredients:

sweet apples – 1 kilogram;
cold water – 3 liters;
rye bread – 400 grams;
sugar – 200 grams.

How to cook?

First you need to dry the sliced bread. At the same time, you should finely chop the apples (with core and peel), add water and boil. The resulting liquid should be poured onto rosy croutons. The drink must be covered and left for 4 hours.

Then strain the kvass. And the cooled pieces of apples need to be grated on a very fine grater and added to the drink. Next, add sugar, mix thoroughly and let the kvass brew for 24 hours. The next day, you need to strain the kvass again.

And you can enjoy a delicious and original drink.

This is interesting!

Now you know how to make homemade kvass from bread. Let's find out how this drink is good for our health.

Many proverbs have been invented about kvass:

Russian kvass saved a lot of people;
Bread kvass saved from forty diseases;
Bad kvass is better than good water.

All these folk wisdoms were invented for a reason. After all, bread kvass:

normalizes digestion processes;
helps cure gastritis (it is better to discuss such treatment with your doctor before use);
improves appetite;
normalizes water-salt balance in the body;
kills harmful flora in the intestines;
enriches the body with vitamins;
gives a boost of energy;
improves mood.

Of course, not all the beneficial properties of homemade bread kvass are listed. Other properties may be due to other components of this drink.

So, we have brought to your attention several options on how to make homemade kvass.

Be sure to try it! Pleasant cooling in the heat, enjoyment rich taste and a boost of energy is guaranteed!

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Before summer has had time to bestow its warmth on us, we are already reaching out to different drinks. For me, there is nothing better than kvass, it is tasty and perfectly quenches thirst, especially if it is real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection of interesting recipes for this delicious drink, choose the one that you like.

This is not always a quick process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients and low labor costs. And then the kvass is made on its own, without our intervention, we just have to wait for the tasty result.

Kvass was made in ancient times and is still made today. And it gained such popularity not only as a drink that quenches thirst, but also as a drink that is beneficial for our body. In Rus', everyone drank kvass, both poor people and rich people, they believed that it added strength and energy, and was good for digestion.

But for it to be truly useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

If you make bread kvass, it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are added so that, for example, it can be stored longer, can ruin the fermentation process.
As a rule, crackers are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of browning of the crackers. But in an effort to get a dark, rich color, remember that burnt crackers will give not only color, but also bitterness.
If you make kvass with yeast, check it for freshness.
To ferment kvass, use glass or metal containers (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
Raisins are also an important ingredient in preparing an invigorating drink; they enhance fermentation and make it vigorous. The main thing is that you do not need to wash the raisins before storing them, as you will wash off the so-called wild yeast that is present on the surface of the berries.
Sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. After all, one of the advantages of kvass is its low calorie content, sugar, accordingly, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it’s unlikely to quench our thirst with very sweet kvass.
If we want to get kvass and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the starter must be removed, and the strained kvass must be placed in the refrigerator.
It is recommended to store finished kvass in the refrigerator for no more than 7 days.
Although why store it, that’s not why we made it. Drink this wonderful homemade drink, it will not only quench your thirst, but will also benefit your body. But first you still need to do it.

Kvass without yeast at home

Kvass without yeast, also called double fermentation kvass, is one of the most the right recipes, the one that our grandmothers and great-grandmothers prepared. In it, fermented milk fermentation predominates over alcoholic fermentation, and accordingly, a balance is maintained useful substances and vitamins, which makes it beneficial for our body.

Ingredients:

rye bread crackers
sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that the recipe is bad, this is normal. The real taste appears during subsequent fermentations and the older the kvass, the tastier it is.

Watch the video for another recipe for kvass without yeast; it is made without leaven and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking— yeast accelerates the ripening of the drink and the kvass turns out very tasty. If anyone is bothered by the smell of yeast, then it will only be felt in young kvass. Yes, and we will use yeast only once, then we will add sourdough and the smell of yeast will go away.

Ingredients:

crackers from different breads- 300 gr
sugar - 5 tbsp. l.
yeast - 10 g fresh or 1 tsp. dry
raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a starter and make the next kvass using it, yeast starter There is no need to do this anymore, but otherwise we cook the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is a simpler option for preparing delicious summer drink. To make kvass that tastes good, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It’s good when the wort contains different types malt, such as barley and rye, then the kvass has a richer taste.

Ingredients:

water - 4 liters
kvass wort - 160 gr.
sugar - 235 gr.
dry yeast - 10 gr.
raisins - 10 gr.

How to make kvass yourself from store-bought wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and also because this drink perfectly quenches thirst, is excellent as small kvass, and is superior in health to all types of kvass.

Ingredients:

rye flour (preferably coarsely ground);
Wheat flour;
water;
sugar;
dry yeast or raisins
mint (optional)

Method for preparing flour kvass:

Here you also need leaven, it is called grounds - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour until sour cream is thick, add 5 - 6 raisins. The grounds should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. The raisins must be removed from the finished starter.
Let's start preparing kvass. It can only be made from rye flour, but wheat flour makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a 2:1 ratio, where two parts are rye and one part is wheat.
Pour the flour into a container and gradually pour in water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. Bring the remaining water to a boil and pour it over the flour mixture, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
As soon as the base for flour kvass has cooled to 40 0, add the starter and mix thoroughly. Cover the container, you can wrap it in a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be strained through 4 layers of gauze, bottled and refrigerated. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The grounds that have settled to the bottom will serve as leaven. But she needs to be revived. After decanting the kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, kvass grounds made from rye flour retain their qualities for quite a long time.

These were recipes for bread kvass, but there are many other interesting recipes, for example. About him beneficial properties, as well as I already talked about the preparation method, we really like this kvass.

If you have the opportunity to collect Birch juice, then you can prepare kvass based on it.

How to make birch kvass - video recipe

This is where I will probably finish the conversation about how to make kvass at home, choose the recipe you like and enjoy the tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass; they make such a drink from berries, chicory, ginger, rice, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

Hello. It's going to be hot very soon. I would like to at least hope so) And what best quenches thirst. For me it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband to be responsible for this, he does it well.

And today I will tell you several ways to make delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time for fermentation. But still, I prefer to make it at home rather than buy it in a store.

In the store, most often it’s just a carbonated drink with the taste of kvass. As a rule, all sorts of flavorings and dyes are added there.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for infusion you can use a bucket. The drink turns out quite strong.

Ingredients:

Borodinsky bread – 1 loaf
Boiled water - 6 liters
Yeast - 60 gr.
Sugar - 0.5 cups
Rye flour - 1 cup
Raisins - 2 teaspoons

1. Place the pieces of bread on a baking sheet and place in the oven until slightly browned.

2. Then transfer the crackers into water. The water should be approximately 30 degrees.

3. While they are soaking, let’s make sourdough. Take yeast, add sugar and pour a glass of water.

4. Stir the yeast a little to disperse, and pour in a glass of flour.

5. Stir and leave for one hour.

6. In an hour it should rise as in the picture.

7. Pour it over the breadcrumbs in water.

8. Stir and leave for 10 hours. After this time, take out the crackers, squeeze them out and throw them away, and leave them for another day for good fermentation.

9. After pouring it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water. Close the lid and leave to ferment for 10 hours.

And then you can drink it or pour it into okroshka.

Kvass recipe for okroshka from crackers

There are very interesting recipe preparing this drink specifically for okroshka. It is not so sweet, but it contains additional products that make cold soup even tastier.

Ingredients:

Rye bread crackers - 200 gr.
Water - 1 l.
Fresh yeast - 10 gr.
Horseradish root - 25 gr.
Honey - 1 tbsp
Flour - half a tablespoon
Raisins - 30 gr.
Sugar - 1-1.5 tablespoons

1. Place in three liter jar well-toasted crackers in the oven, pour boiling water (1 liter), tightly close the jar with a lid and leave to steep for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to it, then stir well until the yeast has dissolved. Leave them for 10 minutes.

3. Strain the water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Add sugar and stir. Cover with a towel and place in a warm place for a day to ferment.

6. After a day, grate the horseradish root on a fine grater and add to the pot.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Tasty and aromatic kvass is ready. Drink, add to okroshka and enjoy.

Method of preparation without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

Rye bread - 250 gr.
Sugar - 180 gr. (a little less than a glass)
Raisins - 20 gr.
Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Place in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool to about 30 degrees.

5. Place the crackers in a three-liter jar.

6. Then add raisins to it.

7. And fill in the cooled water.

8. Cover the top with gauze. You can secure with an elastic band and leave to ferment for 2 days in a warm, dark place.

You cannot close the lid tightly, otherwise it will not ferment, but will simply sour.

9. And this is what he looks like two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The remaining bread is a ready-made starter for a new portion. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. Add sugar to our drink and stir.

13. Prepare the bottles and put 5 raisins at the bottom. Using a funnel, pour our drink into bottles, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool because it is more pleasant to drink chilled. And that’s it, you can use it.

On a hot summer day it will be just great. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

Using this recipe we will make our drink based on sourdough and rye malt.

Sourdough ingredients:

Rye flour – 250 gr
Water - 2 glasses

Ingredients for kvass:

Rye sourdough - 4 tablespoons
Water - 3 l.
Roasted rye malt - half a glass
Sugar - 7 tablespoons
Raisins - 1 tbsp
Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of such a recipe before. To be honest, I even doubted whether it was kvass. And then I scoured the Internet and found out that it turns out it’s called “coffee.” I tried to make it and I can say one thing, it tastes very similar)

Ingredients:

Instant coffee - 1.5 teaspoons
Sugar - 1/3 cup
Dry yeast - 1.5 teaspoon
Citric acid - 1/2 teaspoon
Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water until everything dissolves.

2. Then add there citric acid, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will dilute the hot boiling water a little.

4. Next you need to add dry yeast.

5. And add more water, but not to the very top, since the yeast will react and gases will escape there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours it is ready and can be refrigerated or consumed.

As you can see, it cooks really quickly, you can leave it overnight, and in the morning you will have a delicious drink.

Well, we looked at completely different, not similar to each other, recipes for preparing this kvass under conditions. You can try to cook them all one by one and choose the one you like.

Well, now I want to wish you good luck and I will be waiting for you to visit me again. Did you find my recipes useful, write in the comments. All the best to you.

Probably one of the most delicious, common and honorable drinks during a feast in Rus', kvass has always been considered. After all, the Slavs first mastered the production of this wonderful drink more than a thousand years ago, even before the formation of Kievan Rus itself.

Due to its special composition, when prepared with one’s own hands, kvass quenches thirst very well, gives the body energy and therefore increases performance. This drink improves the digestion process and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluids and salts in the body. Due to fermentation, lactic acid and other equally important acids are produced. And when it enters the intestines, it acts like yogurt or kefir, neutralizing all harmful microflora and thus supporting beneficial ones.

How can you really make it at home? delicious kvass from bread? And I’ll tell you about this below, where all the most best recipes described in detail and illustrated with step-by-step photographs.

Ingredients:

Rye bread 1/2 loaf
sugar - 60 gr
vanilla sugar - 10 gr.

Cooking method:

To prepare delicious rye kvass we need to prepare everything necessary products. Then cut the bread into slices, place it on a baking sheet and place it in a fairly preheated oven until all the pieces are browned.

Then we take them out of the oven, let them cool a little and transfer them to a three-liter jar.

Add 60 grams of sugar there and fill half the jar with boiling water. And leave for 10-15 minutes so that all the crackers are sufficiently soaked.

Now we take gauze, roll it up in two or three layers, put it on the neck of the jar and put an elastic band on it.

Leave it for a day. Then, for convenience, pour the finished drink into bottles through cheesecloth and put it in the refrigerator.

Drink kvass and be healthy!

A simple recipe for kvass at home from dry kvass

Ingredients:

Dry kvass - 5 heaped tablespoons

sugar - 5 tbsp. l

raw yeast - 5 grams

Cooking method:

We take a three-liter jar, pour into it five tablespoons of dry kvass, the same amount of granulated sugar and half a teaspoon of raw yeast.

Now fill with boiled, cooled water to the very top, stir. We put gauze over it and leave it at room temperature for two days.

Then, after straining, pour it into another jar or bottle, close the lids and put it in the refrigerator.

Our prepared drink is ready, serve it chilled.

Using the starter that remains in the jar, you can prepare another drink, and to do this you need to add the amount of ingredients indicated above: dry kvass, sugar, water. There is no need to add yeast. Where in a day the kvass will be ready.

Kvass made from rye flour

Ingredients:

Rye flour - 1 kg
water - 10 liters.

Cooking method:

IN this recipe we need to start batter on water, without adding salt. Pour 1 kg of flour into one liter of water. And mix thoroughly until smooth.

We transfer the dough into a jar, cover it with gauze, wrap it in several layers of thick fabric and put it in a warm place for two to three days.

Pour the risen, fermented dough with warm, boiled water and leave to ferment at room temperature.

After the kvass is ready, you need to pour it through cheesecloth, and then consume it.

As the finished drink is consumed, add the required amount of boiled water to the jar with the starter and add the appropriate amount of rye flour.

How to make kvass from dry kvass without yeast

Ingredients:

Dry kvass - 1 glass
sugar - 2/3 cup
boiled water - 2 liters.

Cooking method:

To prepare the drink, we will need a 3-liter jar, into which we pour a glass of dry kvass and fill it with hot boiled water, just pour it carefully so that the jar does not burst.

Add sugar there, the amount indicated above, mix a little, cover with a loose lid or napkin and leave for about two days in a warm place.

Strain the finished kvass into another container, close it and put it in the refrigerator so that it cools.

Kvass from bread with yeast

Ingredients:

White bread - 1/2 loaf
sugar - 6 tbsp. l
dry yeast - 1 pinch
raisin.

Cooking method:

Slice the bread as desired and dry it in the oven until golden brown. If it burns, then the kvass will have a bitter taste.

Now we prepare the starter. And to do this, pour 1/3 of all the crackers, two tablespoons of sugar into a jar and pour in half a liter of boiling water. We wait until all the contents have cooled down and add a pinch of dry yeast.

Under no circumstances should you add yeast to a hot mixture, as it will simply die.

Mix, cover with gauze and leave in a warm place for two days.

The starter is ready.

And now put three full handfuls of crackers into a three-liter jar and add four tablespoons of sugar, fill half the jar with boiling water, mix and leave until cool.

We put the prepared starter into the resulting mixture, add boiled water at room temperature to the neck of the jar. And leave it covered with gauze for one to two days, depending on the room temperature.

After that, we filter the kvass into previously prepared bottles and put 3-5 raisins in each, then put it in the refrigerator to cool.

And the strained starter can be used in the next portion of your favorite summer drink.

How to prepare kvass with kvass wort (video)

Bon appetit!!!

Despite the variety of varieties of store-bought kvass, sometimes you want to make a homemade drink according to the recipes of our ancestors. In Rus', people did not sit down at the table without kvass; it was prepared every day, and by the 15th century, 500 varieties of kvass were already known. Homemade kvass is very tasty and healthy. From kvass they made okroshka, botvinya, sour cabbage soup and tyurya, and the so-called kvass makers came up with new varieties of the drink - sweet, sour, spicy and bitter. Kvass was made with mint, raisins, beets, apples, pears, horseradish, millet and caraway seeds. In those days, every housewife knew the secrets of making kvass, and sometimes I want to remember forgotten recipes in order to pamper my family with a delicious drink, fragrant, refreshing, sparkling and vigorous. Let's talk about how to make kvass at home so that it tastes better than in the store. Kvass, which is made from natural ingredients without the addition of chemical additives, can be given to children from the age of five. Such drinks are healthier than soda and factory juice, so master homemade recipes and switch your family to a healthy diet!

What kind of kvass is there?

There are several main varieties of homemade kvass - bread (with rye crackers), okroshechny (with malt), fruit (with fruit), berry, milk and honey. Kvass is prepared with or without yeast, and dairy products, honey and spices can be added to it. In Ukraine, homemade kvass with prunes is very popular, in Belarus they love birch kvass, in Uzbekistan, kvass is prepared from serviceberry and dogwood, and northern peoples use juniper, viburnum and hawthorn to prepare this drink. In many Russian villages, kvass is brewed with rye choux pastry, then they throw mint leaves and sprigs into it and let it ferment for two days. Various products give kvass piquancy and new shades of taste - for example, kvass made from oranges and tangerines has citrus notes, apricots and quince give the drink a Central Asian flavor, and carrot kvass is very healthy. In cookbooks you can find unusual recipes- kvass from seaweed, from hemp, bananas, rice, oats, horse chestnut, Jerusalem artichoke, ginger and potatoes. As they say, all types of kvass are good, choose according to your taste!

How to make delicious homemade kvass

If you want to make delicious kvass at home, but don’t know how to do it, start with the most simple recipes. Classic kvass It’s easy and simple to prepare—to do this, add rye crackers hot water and leave them for fermentation for a day, then add yeast and sugar to the bread liquid and again leave the kvass for six hours, covering the pan with a thin towel. If you like a drink with a stronger taste, keep it warm a little longer. Next, the drink is filtered and flavored with mint and blackcurrant leaves, honey, horseradish, raisins and spices - depending on the recipe, tastes and preferences of family members. Raisins give kvass additional fermentation and fill it with gas bubbles. If you cook crackers in the oven, they should be golden in color, since burnt crusts will give the kvass a bitter taste.

Homemade malt kvass

Kvass made with malt turns out carbonated, rich, amber, and if you add a little raisins, the drink will become pleasant sweet and sour taste. To do this, malt is mixed with water, boiled, and then a small amount of it is fermented with yeast and poured into the malt brew. It is necessary to take fresh pressed yeast and mix it thoroughly with water so that there are no lumps - then the kvass will ripen evenly, and its taste will be soft and pleasant. The raisins are poured with water, mixed with malt and left to ferment for at least eight hours. After careful filtration, the kvass is bottled and cooled in the refrigerator. Red malt kvass It is considered drinkable because it perfectly quenches thirst and is refreshing on a hot day.

Fruit and berry kvass

Fruit and berry drinks are made from whole fruits and berries, as well as from fruit drinks and juice, into which sugar and yeast are added. After light fermentation, the drinks acquire a pleasant sour taste with hints of the fruits and berries from which they are made. For piquancy, you can add cinnamon, cardamom, cloves, oregano, mint, ginger and other spices to fruit kvass. Try making kvass with rowan berries, blueberries, strawberries, raspberries, currants, viburnum, gooseberries and bird cherry. The berries make very delicious drinks Moreover, you can marinate boiled pork, kebabs, fish and vegetables in fruit or vegetable kvass. Try it, your loved ones will surely appreciate this dish very well.

White kvass

White kvass prepared with the addition of flour is called okroshka, as it is ideal for summer soups and stews. Usually it is prepared on the basis of barley and rye malt from wheat, buckwheat and rye flour, and sometimes ready-made yeast dough. For white kvass the flour is brewed with boiling water, the dough is kneaded, diluted with hot water with malt and sugar, and then yeast and mint are added. Recipes for okroshka kvass on rye or wheat breadcrumbs are very common - for this, cubes of black bread with raisins are poured with mint infusion, left for a day, then the drink is filtered and cooled.

Yeast-free kvass

Many people do not like kvass with yeast, and in this case you can either use a hop starter or add more sugar and raisins for intensive fermentation. Recipes often recommend adding a little flour to kvass, since the thicker the liquid, the better it ferments. However, be prepared for the fact that the cooking process will be delayed, since fermentation will not be as active as with yeast.

Additives for kvass

During the cooking process, you can add chicory, lemon, apples, a handful of fresh or dried berries to the kvass for a brighter taste. A very unusual kvass is obtained from kombucha, and it is better to cook children's kvass not with malt, but with bread crusts, with yeast, sugar and raisins. Especially busy housewives can use ready-made concentrate to prepare kvass. If you like to prepare kvass yourself from start to finish, the wort remaining after straining can be used a second time by adding water and crackers. In this case, the drink turns out tastier and acquires a pleasant sourness.

Thanks to the continuity of generations, we have reached old recipes preparing kvass, so we can enjoy this amazing drink, to which many Russian proverbs are dedicated: “Russian kvass saved a lot of people,” “Bad kvass is better than good water,” “Eat cabbage soup with meat, but if not, it’s bread with kvass.” It is no coincidence that in the old days kvass was a symbol of family wealth and prosperity. Let aromatic bread or fruit and berry kvass always be on your table!

Homemade rowan kvass

Ingredients: rowan - 1 kg, water - 4 l, sugar - 0.5 kg, fresh yeast - 20 g.

Cooking method:

Place the rowan in a colander and keep in boiling water for 5 minutes.
Mash the berries, add water and cook for 10 minutes.
Drain the broth, strain, add sugar, and when it cools down and becomes warm, add yeast to it.
Let it sit for several hours, then pour the kvass into bottles, seal tightly and put in a cool place for 2-3 days.

Borodino kvass

Ingredients: Borodino bread - 2 pieces, water - 3 l, fresh yeast - 15 g, raisins - 200 g.

Cooking method:

Cut the bread into slices and lightly dry in the oven.
Pour boiling water over the bread and let the wort brew for 3 hours.
Add yeast to the wort and leave for a day.
Strain, bottle and add a twist to each one.
Keep the bottles warm for 3 hours, and then place them in the refrigerator for 3-4 days.