Homemade bread kvass. Vigorous kvass with horseradish. Stage II: preparing young kvass with sourdough

On hot days there is nothing better than cooling kvass. In addition to quenching thirst, it restores strength and gives vigor. Today's material is dedicated to those who want to know how to make real kvass from bread. As always, all actions are easily carried out at home and reinforced step by step instructions. Let's not delay, let's get started!

Homemade bread kvass for 3 liters: “classic”

• filtered water - 3 l.
• granulated sugar - 250 gr.
• dry yeast - 10 gr.
• black bread crackers - 200 gr.

This recipe for bread kvass is considered a classic of the genre; anyone can easily make the drink at home.

1. Break the crackers into large pieces. If you have it on hand fresh bread, it must first be dried and broken.

2. Boil water in the amount according to the recipe, leave for 7 minutes to cool partially.

3. Prepare a 3 liter jar. Pour granulated sugar and breadcrumbs into it. Pour in water so that there is 5-7 cm left to the neck. Stir and let the contents cool.

4. When the solution reaches room temperature, add the yeast. Seal the container nylon cover. Wrap the bottle in an old sweatshirt or blanket. Time 12 hours (fermentation).

5. After a specified period of time, the drink will be ready. Pass it through gauze fabric folded in 4-5 layers. Cool and taste!

Now you know how to make kvass from bread that does not contain harmful substances. Agree, at home everything is as simple as shelling pears!

Alcoholic kvass from bread for 5 liters

• bread crumbs - 300 gr.
• filtered water - 5 l.
• granulated sugar - 0.5-1 kg.
• powdered yeast (dry) - 6 gr.
• lemon - 3 gr.

1. Before making alcoholic bread kvass, you need to take care of the availability of crackers. They are easier to work with at home. But if there are no crackers, dry 0.5 kg. bread to get 0.3 kg. crackers.

3. Prepare a sieve or colander, lining it with 3-4 layers of gauze. Pass the composition with breadcrumbs through a filter, do not get rid of the cake. According to the recipe, you still have 2 liters left. water, they need to be boiled.

4. Place the soaked crackers from the colander back into the pan, add boiled water (2 liters). Cover and leave for a couple of hours. Pass the solution through cheesecloth again, this time discard the cake.

5. Read the instructions on the yeast to dissolve it. Usually they do this: pour the yeast into a bowl, add a small amount of water and leave for half an hour. During this time, the yeast is activated.

6. We will tell you further how to make kvass from bread. Now combine all the water (3 + 2 liters), add activated yeast, lemon and granulated sugar in the amount of 500 g. Mix the ingredients and leave for 10-12 hours at home at room temperature. Do not cover the drink; just put several layers of gauze on the container.

7. After a couple of hours, check the drink; bubbles should form on its surface. This means that everything was done correctly. Next, wait for the final infusion and take a sample. If the strength is not enough, add another 300 grams. sugar and wait 6 hours.

8. Try again. If this time the kvass is weak, add the remaining 200 grams. sweetener and soak the kvass again for 5 hours. If desired, the amount of sand can be increased further, but this is not necessary.

9. If you are satisfied with everything, refrigerate the kvass for 7 hours to stop the fermentation process. After the specified time, the drink will be ready, all that remains is to filter it.

Kvass from bread without yeast

• sugar - 0.3 kg.
• unwashed raisins - 50 gr.
• black bread - 0.5 kg.
• water - 5 l.

Since making kvass from bread is quite simple, consider another recipe for making it at home.

1. Chop the bread in small pieces and dry in the oven. Make sure that the crackers do not burn. Otherwise, the drink will taste bitter.

2. After this, bring the water to a boil, add 250 g. granulated sugar and crackers. Stir. The finished wort needs to be cooled to 23-25 ​​degrees. Pour the mixture into a fermentation container.

3. The container should be approximately 85-90% full. Add raisins and mix everything well. Wrap the neck of the container with gauze. Store in a dark place at a temperature of no more than 23 degrees.

4. If the raisins are of high quality, then after 2 days the fermentation process will begin. After another 2 days, strain the drink through cheesecloth. Add the remaining sugar and stir.

5. Pour the drink into bottles, add 3 pieces to each. raisins Seal containers tightly with lids. Maintain the composition for about 10 hours in a dark room at room temperature.

6. After this, the drink should be kept refrigerated. After cooling, taste the bread kvass. Keep in mind that at home, the shelf life of a drink without yeast is only 4 days.

Bread kvass with yeast

• pressed yeast - 20 gr.
• water - 5 l.
• sugar - 0.25 kg.
• black bread - 0.5 kg.

Before making kvass from bread, it is worth noting that when preparing at home, the amount of sugar can be increased. Rely on your own taste.

1. Slice the bread and toast in the oven, do not let it burn. At the same time, boil water, then cool to room temperature. Pour the liquid into a fermentation container.

2. Add crackers to the container, cover with gauze and leave for 2 days in a dark place. Dissolve the yeast in a cup according to the instructions on the package. Pass the wort through cheesecloth and squeeze out the crackers.

3. Pour the prepared wort into a fermentation container. Add 200 gr. granulated sugar and yeast. Mix thoroughly. Cover the container with a loose lid. The gas should gradually come out.

4. Leave the workpiece in a dark room for a day. After this, the kvass can be bottled. Distribute the remaining sugar evenly. Seal the container hermetically and keep it in the dark for several hours.

5. Cool the drink to 10 degrees. After a few hours you can try again. Recipe homemade kvass pretty simple. The drink made from black bread has a standard preparation technology.

There is nothing complicated in preparing such a drink. Now you can easily quench your thirst on hot days. Since making kvass from bread is easy, it’s worth experimenting with various recipes at home.

There are drinks that were made in ancient times and continue to be made today. The hero of our article is honorary kvass! We will tell you about its benefits and the secrets of its creation, and provide popular recipes this product.

Kvass kills pathogenic bacteria and improves intestinal function

There are about 400 types of drink. It's hard to find someone who doesn't like this refreshing liquid. In Rus', both kings and poor people drank it. It was believed that it increases strength, improves digestion and quenches thirst well. Let's get to know our hero better.

Doing this is not as difficult as it might seem at first glance. The process, of course, drags on for several days, but most of this time the product is created itself. Your job is small.

Let's look at how to make kvass at home.

Cooking rules

1. Use only natural bread. Without various additives.
2. Use clean water. It is best to buy water in a bottle or get it from a well.
3. Make sure that the crackers do not burn (they should be baked until golden brown), otherwise bitterness will be present.
4. For cooking, use containers made of glass, plastic or enameled steel.
5. Be sure to check the yeast for freshness.

Secrets

• Add zest, they help the liquid ferment and fill it with bubbles.
• Blackcurrant or mint leaves will help make the taste brighter.
• If you are a fan of a strong taste, steep the drink longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Conduct experiments.
• Do not wash raisins.
• Dry the crackers without spices or oil.
• Sugar releases carbon dioxide, which creates the carbonation effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what you originally intended. Do not forget to remove the starter in time.

Store the liquid for no more than a week; after this period, it is not recommended to use it.

Useful properties of bread kvass

We can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

1. treats dysbiosis;
2. improves intestinal function;
3. strengthens the immune system and cardiovascular system;
4. improves metabolism in the body;
5. removes unhealthy cells from the body;
6. kills pathogenic bacteria;
7. eliminates bad cholesterol;
8. helps treat glaucoma, optic nerve atrophy, cataracts;
9. fights gas formation and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It has no specific taste and is not harmful to health. After all, no one will argue that yeast is not the most healthy ingredient, and it is better if they are not present in this proven liquid. Let's look at how kvass is produced without yeast at home.

Ingredients:

• black rye bread - half a loaf
• 30 g unwashed raisins
• 70 g granulated sugar
• two liters of purified water

Perhaps someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast remains on the surface of the raisins. They will help our product begin fermentation. They should not be washed off.

Step-by-step preparation:

1. cut the bread into small cubes;
2. place them on an ungreased baking sheet and dry at 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
3. pour boiling water over the prepared crackers;
4. add sugar and mix thoroughly;
5. wait until the product has cooled and add the raisins;
6. pour into a jar for fermentation, protect the neck with gauze so that insects do not get in there (do not cover with a lid);
7. send the drink to a dark, warm place;
8. the appearance of foam is a sign of fermentation;
9. three days after fermentation begins, strain the liquid through four layers of gauze and squeeze out the pulp;
10. try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
11. pour the liquid into bottles and leave a few centimeters of free space in front of the lid;
12. place in a warm, dark place for six hours;
13. then transfer it to a cool place (refrigerator, cellar);
14. After five hours the drink can be consumed.

You will get excellent homemade bread kvass without yeast. Store it in a cool place for no more than five days.

You can use the remaining starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called “village”. It has a fairly simple method of preparation.

Ingredients for kvass from rye flour at home:

• 450 grams rye flour
• three liters of purified water
• eight unwashed raisins
• 180 g sugar

Preparing sourdough

1. Add 250 g of flour to the table. spoon of granulated sugar
2. carefully pour in a small amount hot water, stirring constantly
3. bring to a homogeneous consistency (should look like thick sour cream)
4. throw in some punchlines
5. pour into a jar, then bandage with a gauze bandage
6. leave for two to three days in a dark and warm place
7. a day later, remove the raisins
8. when a sour smell, foam and hissing appear, the starter is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, you should add a tablespoon to it. flour and two sugars.

Mix everything. Place in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the remaining water, and then mix everything well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared starter to the liquid. Stir and cover with a lid.

Send to a dark and warm room for six hours. Wait for bubbles and foam to appear.

Carbonation and exposure

• Strain the drink through four layers of gauze and pour into bottles. Leave a few free centimeters to the lid. Close containers tightly.
• Transfer the liquids to a cool place for several hours to allow them to become saturated with gas. Check bottle pressure periodically. If necessary, bleed off the gas to prevent them from bursting.

Homemade bread kvass

Leaven:

• fresh yeast- 10 grams
• sugar - three tbsp.
• rye bread - two handfuls
• water - 400 ml

Kvass for three liter jar:

• leaven
• crackers - three handfuls
• sugar - three tbsp.
• handful of raisins

Steps:

a) infusion of water; b) infusion in heat; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending it into the cold; e) ready-made drink

Kvass from oats at home: recipe

This is the favorite drink of many. It has a wonderful aroma and taste. It is better to make it in combination with honey.

We will provide you with a recipe for kvass made from oats and honey at home:

• soak the oats for two hours;
• then fill it with a liter of water with 30 g of sugar and drain it after four days;
• fill it 1/3 three-liter jar;
• pour in 1⁄2 cup of honey;
• add 7 raisins;
• fill it with warm boiled water, leaving a little free space;
• stir the resulting mixture;
• cover with gauze to prevent insects from getting inside, leave in a warm place for two to three days;
• put in the refrigerator for 6 hours;
• try it!
  Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly beet kvass also exists, and we will tell you how to prepare it at home.

Recipe:

• chop large ripe beets and place in a container;
• fill with 2 liters of water;
• dissolve 4 tbsp. Sahara;
• add a crust of stale rye bread;
• cover the neck with gauze and leave the drink to ferment in a warm place for several days;
• then filter, bottle and store in the cellar or refrigerator.
  The drink can be made from other vegetables. Experiment!

Hello friends!

Spring has just begun to recede, but I already want summer. Warm days would soon come, and with them long evenings, greenery everywhere. I already want trips to nature, okroshka and foamy, cold, effervescent kvass...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our original Russian dish, which is already more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, there is no arguing about tastes, but the benefits are much greater in the former.

Still would! Our sour product invigorates, cheers, quenches thirst and gives strength. And how many varieties? There are beet, fruit, berry, honey, malt, bread. It’s the latter that we’ll talk about today.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually clean water, rye bread, sugar, yeast. The only thing is that the process itself takes several days. This can be from two to five days. But this won’t stop us from doing delicious kvass in the world?

Making kvass with fresh yeast at home

Consider a simple cooking option homemade drink. It makes your nose tingle and foam, and that’s why we love our dear Russian kvass so much!

I will say that it takes a little over 2 days to prepare it. But then you will get 6 liters of tasty and excellent liquid. Want more? Take twice as many ingredients. After all, as you know: there is no such thing as too much kvass!

We will need:

• Boiled water - 6 liters;
• A loaf of Borodinsky black bread;
• Wheat flour - 1 cup;
• Sugar - 0.5 cups + 4 dessert spoons;
• Fresh yeast - 100 gr.;
• Raisins - 2 dessert spoons.

Preparation:

1. Cut the loaf of Borodinsky into slices. Take a baking sheet and place it on it. We need to dry them until they become crackers and even have a burnt crust.

2. Place the baking sheet in the oven. When one side of the slices is browned, turn them over to the other side to dry.

3. Dip the crackers into warm water. And for such a quantity it is better to take either a large saucepan, or you can use a clean plastic bucket.

4. The water should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare the yeast starter.

5. Break 100 grams of pressed yeast into a saucepan. Fill them with half a glass of granulated sugar.

6. Pour in about 1 glass of warm water. Stir a little with a spoon.

7. Add some sleep wheat flour. Mix with a spoon and set aside for about 30-40 minutes.

8. Put the dough in a warm place without drafts and then it will work even faster for you. During this time the mass is activated, the yeast leaps.

9. That's how everything foams! Pour the dough into a container with breadcrumbs.

10. Add a little more warm water. Shake everything well with a large spoon and put it in a warm place to ferment for about ten hours. Don’t forget to cover the top with gauze so that the mixture can breathe and not a single speck gets inside.

11. Then squeeze out the crackers and throw them away.

By the way, they can be used to fertilize your garden, if you have one.

12. We put away another bucket for a day under the gauze. Now you can strain and pour into three-liter jars.

13. Put 1 in each jar dessert spoon raisins Dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and leave to ferment for another 10 hours at room temperature.

That's it, you can drink our kvass. Just put it in the refrigerator to cool first.

Those who like it sweeter can add honey or sugar to taste. And we move on to the next interesting recipe. delicious drink during the heat.

How to make a bread drink in a 3 liter jar?

The version for a three-liter jar is especially popular. Probably, mostly because of the convenience and the presence of such utensils in all homes. Well, this is my personal opinion.

I agree that this is really convenient when kvass is fermenting in a jar. But then it can be strained and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again using the resulting starter. Moreover, the subsequent drink turns out even tastier and richer.

We will need:

• Boiled water - 3-3.5 liters;
• Ground rye crackers - 100 gr.;
• Sugar - 200 gr.;
• Fresh yeast - 10 gr.

Preparation:

1. In a 300 ml mug, scald some rye bread crumbs. Mix everything well and set aside so that they swell.

2. So that our fresh yeast wakes up, we pour it a little warm water and add a tablespoon of sugar. Shake the mixture and leave it aside.

3. Take a clean 3-liter jar and dump the swollen one into it crumb crumbs. Add warm water to the mug to remove any crumbs from the sides of the mug. And we also pour all this into a jar.

4. Sprinkle sugar on top and add the yeast foamy mass.

Fans of unsweetened drinks can add 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. Cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment with access to air.

7. Set the jar aside in a dark and warm place for 2 days. Prepare a decanter with gauze and strain the kvass.

8. It is convenient to use a lid with holes. It will prevent the breadcrumbs from merging, and gauze will even better stop the unnecessary mixture.

This results in double filtration)

Cool the liquid and use it as directed. I mean, we drink with pleasure!

Finally, I’ll say that we fill the remaining starter with warm water again, add sugar to taste and some steamed crackers. Again, we’re going out for two days to “go for a walk.”

Video about how to prepare a dish without yeast

Would you like a drink with yeast, friends? Then here’s a great recipe for you without them. In the recipe we use malt and rye flour, sugar plus raisins. Let's also add coriander and cumin. Well, it turns out delicious!

I suggest watching the entire recipe and process in a good video.

Preparing delicious kvass for okroshka

It's no secret that the most delicious okroshka made with homemade kvass. The drink is richer, without preservatives and dyes, and goes well with vegetables and meat. Oh, and I already wanted some little bits. But let's get the drink ready first! After all, it takes several days to prepare it.

We will need:

• Boiled water - 6 liters;
• Loaf rye bread;
• Sugar - 24 tbsp. spoons;
• Dry yeast - 0.5 teaspoon.

Preparation:

1. Preheat the oven to 180 degrees.

2. Cut the rye flour bread into cubes and place in the oven to dry and toast.

For more rich taste It will even be good if the crackers burn a little.

3. Divide the crackers into 2 parts. From one we will prepare sourdough, and the second we will put aside for kvass.

4. So, we take out a liter jar and fill it halfway with crackers. Boil water and fill it halfway with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.

5. Cover the starter with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, distribute the remaining crackers into 2 three-liter jars. Fill them halfway with boiling water. Pour 4 tablespoons of sugar into each container.

7. Cool the mixture in jars. Add equal amounts of starter to each vessel and stir. Cover with lids and remove for 2 days to allow the kvass to ferment and circulate.

8. After the allotted time, filter the drink through cheesecloth. We throw out the entire bread mass and pour the liquid back into the jars.

9. In two glasses, dilute 7 tablespoons of sugar with water and add to the jars. Leave at room temperature for 1 day.

10.After which we put it in the refrigerator for a day.

Now, after such manipulations, the delicious nectar is ready! Prepare okroshka with soul and pleasure!

And I tell you bye-bye!

Well, what Russian person doesn’t like kvass? This drink always comes in handy at any table. And in the summer, in the midst of unbearable heat, kvass becomes the only salvation from thirst. Kvass is not only good for health, it also perfectly restores strength, invigorates and saturates the body with energy.

What is kvass

Kvass is traditional drink Slavs, which is prepared from flour and barley (or wheat) malt. The production of kvass is based on fermentation, which gives the drink such a unique taste and aroma. Usually kvass is made from dry rye bread. Depending on the recipe of the region in which kvass is prepared, honey and various aromatic herbs, berries and fruits.

Interestingly, Slavic cuisine recipes often used kvass as a base for cold dishes. Today, the most famous such dish is okroshka with kvass. In ancient times, the fermentation process of kvass was brought to such an extent that the drink turned out to be alcoholic and high-proof. This is where the expression “ferment” comes from, that is, “to drink.”

Today, according to GOST, the proportion of alcohol in kvass should not exceed 2%. And in Europe, a special commission on alcoholic products equated kvass to low-alcohol beer. Kvass is divided into bread, berry, honey, fruit, milk, honey and okroshka.

The benefits of kvass

In addition to the fact that kvass has a pleasant, sour sweet taste, it has a very beneficial effect on the functioning of the entire body. Kvass improves the functioning of the cardiovascular system and speeds up metabolism. This drink contains special acids, thanks to which kvass can perfectly quench thirst. Kvass contains a sufficient amount of carbon dioxide, which is absorbed into the walls of the stomach, increases appetite and improves digestion. Therefore, kvass is recommended to drink for those who suffer from poor appetite, as well as during the recovery period after illness.

Kvass is filled with vitamins B1 and E, sugars, microelements, amino acids, and enzymes. Regular consumption of homemade kvass will help boost immunity, improve digestion, and raise the overall tone of the body. The drink contains beneficial lactic bacteria that affect digestive system the same as kefir, fermented baked milk, yogurt, yogurt. Kvass is often prescribed for consumption by people suffering from dysbiosis.

Kvass is a fairly nutritious product and it is not recommended to abuse it when losing weight. After all, it was kvass that saved many residents of besieged cities from exhaustion and hunger during the war. Just like any other drink, kvass has contraindications. People suffering from liver cirrhosis, hypertension and gastritis should not drink kvass.

Today, on store shelves you can find a “kvass drink”, which tastes a little like real kvass. It is made from soda, sweeteners and flavorings. This drink has nothing to do with real kvass, and therefore does not provide any benefit. And the taste is not at all what we drank as children. To get natural, tasty and healthy kvass, you need to prepare it yourself.

To prepare this kvass, we need 5 liters of clean water, 5 grams of dry yeast, a glass of sugar and half a kilo of rye bread. Please note that the bread should be plain, without additives such as cumin or other seasonings.

1. Boil water and leave it to cool. Then pour it into a container where the kvass will be prepared. It is best to choose glass bottles and jars, plastic containers or enamel pans.
2. While the water is cooling, the bread needs to be dried in the oven. Slice the rye loaf and place the bread on a baking sheet. Dry thoroughly. If you want to get a rich color of kvass with a slight bitterness, the bread needs to be dried until dark. If you prefer sweet and light kvass, you should dry the crackers only slightly.
3. Mix crackers with water, cover the container with gauze and leave for two days. Do not cover the jar with a tight lid. Carbon dioxide released during fermentation can simply rupture the container.
4. If you want to get kvass in an accelerated mode, then boil the crackers with water for 20 minutes, then remove from the heat and cover with gauze. This way the fermentation process will happen much faster.
5. After the specified time, the kvass mass must be strained. Squeeze the crackers thoroughly. Pour the strained liquid back into the fermentation container.
6. Add two-thirds of a glass of sugar and yeast diluted with a small amount of warm water to the kvass. Mix the mixture thoroughly and leave for a day.
7. After this, pour the kvass into bottles, adding the remaining sugar prepared for kvass to each of them. Sugar is added at the last stage to form carbon dioxide, because many of us love kvass precisely for its pleasant bubbles.
8. When the kvass is poured into bottles, they must be tightly closed so that gas does not escape. Then place the containers in the refrigerator to stop the fermentation process. When the drink has cooled, it is ready to drink.

This kvass should be stored in the basement or refrigerator. It will not only quench your thirst after a hard day at work, but also help restore energy and strength.

How many people - so many tastes. Some people like kvass made with yeast, while others prefer to use fruits and berries as a starter. In our recipe we will add raisins to kvass. It not only allows the kvass to ferment well, but also gives it a subtle, elusive taste and aroma.

To prepare this kvass, we will need the same amount of ingredients, only we need to take a little more sugar than a glass, about 300 g. Instead of yeast, we will take a handful of raisins, about 50 g.

1. Dry the crackers in the same way as in the previous recipe. It is very important here not to overdry the crackers, otherwise the drink will turn out bitter.
2. Add crackers and sugar to boiled water. Mix the mixture thoroughly and pour it into the fermentation container. Please note that the container should not be full, leave approximately 10% empty space.
3. Then add raisins to the composition and mix the future kvass again. Cover the container with a piece of clean gauze and leave at room temperature.
4. After a day or two, you will see that fermentation has begun in the container - bubbles and a sour smell will appear, the crackers will begin to move. If this does not happen, it means the raisins were of poor quality. Therefore, approach the choice of raisins for kvass with special responsibility - the entire taste and consistency of the drink depends on it.
5. After 48 hours, the kvass should be ready. It is filtered, a small amount of sugar is added to it and bottled. For beauty and taste, you can add a few raisins to each bottle. Let this be the “highlight” of your drink.
6. When the tightly closed bottles have cooled (after about 3-4 hours), the kvass will be ready for use.
7. It can be stored in the refrigerator for no more than three days. But the drink turns out so tasty that it won’t last even three days - believe me!

There are a lot of kvass recipes, each of them is tasty and unusual. Even in one region in Rus', in one yard, 5 housewives made kvass, and each had her own recipe, different from the others. We’ll tell you about a few more kvass recipes that you can prepare at home.

Kvass recipes

This is a very healthy, tasty and easy to prepare drink. A kilogram of fresh beets must be grated or chopped in a meat grinder. Place grated beets, a piece of rye bread, half a glass of sugar and a pinch of salt in a three-liter jar. Fill the ingredients with water and place in a warm place (the temperature should not be higher than room temperature). Do not forget that the kvass is not covered tightly with a lid - only with gauze. In a day, the kvass will begin to ferment. And in two days it will be completely ready. It needs to be bottled and stored in the refrigerator. Regular use This kvass has a great effect on the body - blood vessels are strengthened, the heart works better, constipation disappears.

Birch kvass. It is natural and useful product. Birch juice it is necessary to take fresh - immediately after collection. Boil it over low heat to evaporate excess water. Then wait until the liquid cools down. Add yeast to the warm liquid and let it ferment for a couple of days. It is very important to choose the temperature of the liquid when you add the yeast to it. If the liquid is hot, the yeast will simply cook, but if the liquid is not cold enough, the yeast will not act. The optimal temperature for fermentation is 30-35 degrees.

Apple kvass. For this recipe you will need sour apples. Grate 5-6 sour green apples and add three liters of water. Boil this compote for half an hour and let it cool. Add a teaspoon of yeast and a little sugar to the warm mass. Place the jar on the windowsill and cover the neck with gauze. This kvass ferments a little longer than two days, about 3-4 days, but its taste has a delicate apple tint.

Honey kvass. In Rus', honey kvass was considered a festive drink, which was prepared before great celebrations and significant feasts. Boil 4 liters of clean water and cool it. Then add a tablespoon of dry yeast, the same amount of rye flour, a large handful of raisins, a glass of honey and cut into small pieces lemon. Mix the entire composition thoroughly and leave to infuse as usual. After a day, you need to pour another liter of water into the container and let the kvass completely ferment. You can determine the readiness of the drink by the raisins - when they all completely float to the surface, this means that the kvass can be bottled.

Berry kvass. This kvass recipe was relevant in the spring, when the berries were ripening in the forests - tasty, juicy, healthy. To prepare the drink, you can take any kind - strawberries, raspberries, wild strawberries, blueberries. The mixture of berries should be thoroughly crushed to a pulp and poured with three liters of boiling water. After a day, strain the prepared mixture and add a little yeast to it. There is no need to add sugar - the berries already give a fairly sweet taste. For piquancy and sourness, you can add a little lemon juice to the kvass. Kvass is infused for about 2-3 days, after which it can be bottled, cooled and consumed with pleasure.

To prevent mold from forming on the surface of the container while preparing kvass, you need to take absolutely clean fermentation containers. Boil water thoroughly and use only clean ingredients. And then you can enjoy and please your family with such a healthy and tasty drink.

Video: how to make homemade kvass

Homemade kvass made from rye black bread is an excellent and inexpensive alternative to carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any type of bread, but the most delicious drink obtained from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough made from rye flour, salt and water, as a result of which it contains more lactic acid bacteria, which take an active part in the fermentation of kvass, saturating it with carbon dioxide (kvass turns out slightly carbonated) and ethyl acetate, which helps improve the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, the fermentation will be alcoholic rather than lactic acid, as a result of which the kvass can easily become low alcohol drink with alcohol content up to 3-6%.

Ingredients for making homemade kvass:

• Water 3 l
• Black rye bread (for example, Borodinsky) 300 g
• Sugar 5-8 tbsp.
• Raisins 10-15 pcs.
• Yeast (optional) 1 tsp.

Recipe for making kvass from rye bread:

1. Cut the bread into pieces 3-5 centimeters in size, place on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spread out on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70˚C, pour crackers into the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you want to make it sweeter.

4. If you are preparing kvass for the first time and you do not have ready-made starter, then you can add a teaspoon of yeast to speed up fermentation.

5. For more intense fermentation of kvass, you can add 10-15 raisins, which will make the drink slightly carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When the kvass is ready, strain the drink; if desired, you can add sugar burnt in a frying pan to give it a caramel aroma and a darker rich color.

The bread remaining at the bottom of the jar is now your sourdough starter, which can be used for a new cycle of making homemade kvass (and shared with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of black bread crackers and fill it all with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to prepare kvass at home and quench your thirst in the summer heat!