Almost every country has its own popular national drinks, and housewives often share their secrets with neighbors and friends. Our national drink is kvass, and we are happy to share with you how to make bread kvass at home - to quench thirst and health. Thanks to its special composition, this invigorating drink increases our efficiency, improves digestion and saturates the body with nutrients.
Kvass is the oldest drink known in Ancient Egypt 3 millennium BC And Slavic peoples brewed kvass when Kievan Rus didn't exist yet. Starting from the 12th-13th centuries, kvass became a ubiquitous and daily drink in Russia, and by the 15th century there were more than 500 kvass varieties! In Russia, a very honorable profession was the profession of "kvass", and its carriers were narrow specialists in the preparation of certain kvass varieties.
And until now, in the villages where national traditions in the consumption of kvass drinks have been preserved, they talk about how to “brew” kvass, and not cook it, which very eloquently speaks of the deep roots of popular love for this amazing drink.
Homemade kvass from black bread can be cooked with or without yeast. Yeast accelerates the maturation of the drink, and therefore this method is very popular among chefs.
But yeast-based kvass drinks have serious contraindications - they should not be drunk by children and pregnant women, because, one way or another, yeast makes the drink low-alcohol. But for all other people it is very useful to drink it, and therefore consider the popular recipe for making bread kvass with yeast.
* Advice from Cook
The main rule for obtaining high-quality bread kvass at home is clean and soft water. Therefore, before using tap water in a home recipe, it must be boiled. You can also use filtered water or spring (forest) water. Well water is often characterized by increased hardness and it is also recommended to boil it.
How to make kvass from bread at home using baker's yeast, but in such a way that the smell of yeast is not captured? This is possible if you have patience and do everything according to technology. The technology is three-stage, but as a result you will get homemade kvass of the highest quality!
Stage I: making sourdough on bread and yeast
We dry small pieces of black bread with crusts in the oven until light blackness. The color of the final product depends on the degree of roasting of crackers.
We begin to prepare the starter: in a clean jar with a capacity of 3 liters, we pour 100-150 g of crackers, 3-4 tbsp. sugar and pour boiling water over three-quarters of the volume of the jar. Leave to cool to 30-35 degrees. It is better to fill the crackers at night, covering the jar terry towel to retain heat for maximum time.
Dissolve 15 g of pressed yeast in half a glass warm water, pour into a jar of breadcrumbs, stir and cover the container with a towel or gauze. We put in warm corner for fermentation. You will have to wait a day or a little more for the starter to be ready. During fermentation, the softened crackers rise to the top, and the sourdough remains at the bottom.
In a day upper layer We choose crackers with a spoon, pour the liquid into the sink, because it smells strongly of yeast and is unpleasant to drink. What is left at the bottom of the jar is the yeast starter. We put it in a clean 3-liter jar and proceed to the second stage of preparing a drink from bread.
* Advice from Cook
The most popular home recipe kvass - from Borodino bread, which gives the folk elixir a piquant sourness and aroma. Try it too!
Stage II: preparation of young sourdough kvass
Young sourdough on fresh sourdough will have a slight yeasty smell, but with each new portion of the drink, the smell of yeast will become weaker and soon disappear completely!
We add 150 g of Borodino bread crackers to the freshly prepared sourdough, a third of a glass of sugar (the finished product can then be sweetened more) and pour warm (30-35 degrees) boiled water, without adding 5 cm to the neck. Cover with a towel and set to ferment.
In about a day, kvass is ready. We pour the finished infusion into a clean bowl through a layer of gauze so that the drink is pleasing to the eye and suspended particles of bread do not float in it. Before putting it to cool, we bottle it, throw a few raisins into each, close it tightly and put it in the refrigerator for carbonation.
Stage III: use of the starter for the next portions of the starter drinks
Before preparing a new portion, we select all large pieces of bread from the remaining thick, and put fresh kvass on the remaining sourdough. Thus, you will always have at home an invigorating and very useful drink for digestion - a real elixir of health!
The amount of starter will increase, it will become stronger and more effective, and the smell of yeast will completely disappear. Of course, you do not need so much, and therefore you either distribute it to acquaintances, relatives and friends or throw it away.
The sourdough will not spoil if stored in the refrigerator. Before storage, do not add anything to it (especially sugar), dilute it with boiled water a little, close it tightly and place it in the upper section, closer to the freezer. The sourdough will keep for more than 2-3 weeks.
To prepare fresh kvass infusion from bread, all you have to do is take out the treasured jar from the refrigerator and put a new portion! Remember that you need to cook it not only in the summer heat, but in winter it will give you strength and health, support immunity and normalize metabolism. Bread kvass at home is a guarantee of high quality and product safety!
Homemade kvass from rye bread. bread kvass recipes
Homemade kvass can be prepared not only from, but from bread. Any bread can be used to make bread kvass, but the most delicious kvass is made from black rye bread. Black bread is not baked with yeast, but with sourdough made from rye flour, salt and water. Fermentation of such bread occurs due to lactic acid bacteria, not yeast. Home kvass made from black rye bread , has good taste and is very useful. The most famous variety of rye bread we have is Borodinsky.
Recipe for kvass from rye bread with yeast
Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. Layer approximately 8-10 cm thick. Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders. When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. It is possible and simple warm water. Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.
The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.
Bread kvass without yeast
In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.
To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half a jar). Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.
A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.
Several small useful tips for making homemade kvass from rye bread.
You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, then it is better to take an enameled or a saucepan from.
Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.
Feb-27-2017
What is bread kvass
Bread kvass is the most common, and even the most beloved of kvass. This thick, rich drink is made on the basis of cereal crops or bread. This variety of kvass owes its useful qualities, first of all, to kvass wort, which is made from barley, wheat sprouted grains, rye, oats or bread crusts.
During the fermentation process, the drink produces a large number of useful microorganisms that, getting into our gastrointestinal tract, inhibit the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that saved in the old days from beriberi, anemia and scurvy.
Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neurosis, depression, insomnia, hypertension, coronary heart disease, atherosclerosis. Since kvass contains yeast, it normalizes the condition of people with diabetes. The rich vitamin and enzyme composition of this drink helps in getting rid of eye diseases such as myopia, optic nerve atrophy, retinal detachment, glaucoma.
In addition, this kvass improves immunity, is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of pathogens of many such diseases.
Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass on malt and kvass made on yeast differ from each other in their taste and healing qualities. Consider these two types of drink in more detail.
Bread kvass on malt
The difficulty of making real bread kvass at home is that you have to make the malt yourself, since it is not on sale now. The manufacturing process of this component in the old days took quite a long time. That is why instead of malt modern housewives use breadcrumbs. Kvass ripens even in this case, however, in taste it is far from the real kvass of our ancestors, moreover, salt from bread has an even more unfavorable effect on the drink.
It is believed that kvass becomes a dietary and prophylactic product with healing properties, including thanks to malt. It should be noted that malt itself is not a narrowly targeted remedy for any symptom, however, if it is regularly eaten, then the human body is healed, getting rid of many ailments.
Sprouted grain contained in malt strengthens the immune system, activates blood formation and metabolism, relieves vitamin and mineral deficiencies, normalizes the acid-base balance, helps to remove toxins from the body, increases potency and prevents premature aging.
Sprouted grain, and, accordingly, malt, contains a huge amount of proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is typical only for germinating grain, which has to overcome many obstacles on its way to sunlight. When the plant begins to work the root system, shoots appear, the content of vitamins is significantly reduced.
In addition, malt contains a large amount of antioxidant substances, which not only protect against diseases, but also prolong life.
Bread kvass with yeast
Often, instead of malt, yeast and crackers are used to make kvass. Yeasts are unicellular organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and cause a fermentation process, as a result of which they receive energy from nutrients.
We have already talked about the usefulness of yeast in the previous section. The beneficial effect of yeast on the body is simply enormous, for the most part, due to the presence of enzymes in them that destroy microbial cells of pathogens of many diseases.
The healing properties of fungi are also due to the presence in them of nucleic acids, phosphatides, mineral elements, vitamins and proteins saturated with essential amino acids.
Yeast fungi are very capricious. So, before the invention of the thermometer, fermenters had to dip their finger into the prepared must in order to calculate the temperature for adding yeast. If it is cold, the yeast will not work; if it is hot, it will die.
Kvass prepared with the addition of yeast increase the body's resistance to manifestations adverse factors environment help to cope with stress and recover from hard physical work. Such drinks increase appetite and improve the absorption of food by improving the motility and absorption properties of the intestine, favorably affecting the secretion of gastric pancreatic juice.
In addition, yeast kvass normalizes the intestinal microflora, and also strengthens hair and nails. These kvass help the body recover faster after serious illnesses, as well as with prolonged exposure to radiation.
Kvass, for the manufacture of which yeast was used, is useful for people suffering from:
- metabolic disorders, in particular diabetes, obesity, as well as the adverse effects of extreme diets;
- diseases of the digestive system, including disorders of the pancreas and liver, enterocolitis, disorders of the stomach and intestines;
- diseases of the cardiovascular system, in particular with atherosclerosis, hypertension, with obliterating endarteritis;
- diseases of the peripheral nervous system, for example, with radiculitis;
- sharp infectious diseases, in particular with osteomyelitis;
- suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
- beriberi, anemia;
- eye diseases, including optic nerve atrophy, retinitis pigmentosa.
Important! Contraindications to the use of yeast-based kvass: chronic renal failure and gout.
How to make bread kvass at home, recipes:
In order to make bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: crackers or wort need to be poured with water, add yeast (this is our sourdough) and sugar and leave to ferment.
Everything else is details and nuances: various additives, different temperature water, etc. These are the nuances that distinguish the various recipes for making bread kvass.
This section contains some interesting and common recipes. About old recipes for kvass and medicinal ones - read on. Although, as we already know, all kvass are healing.
Classic basic kvass from rye bread
In fact, you can take any bread, you can take a mixture of breads, but rye will give us a wonderful color of kvass.
- 1/2 liter jar of crackers - for sourdough
- 2 tbsp. l. Sahara
- 0.5 l boiling water
- a pinch of yeast
- 200-300 g crackers - for kvass
- 4 tbsp. l. Sahara
- 2.5 liters of water
- a handful of raisins
Before you start making kvass, you need to cut the bread and dry it, best of all - in the oven to saturate the kvass with the desired color. Next, you need to prepare a starter culture: fill a liter jar with half-dried crackers, add boiling water and sugar and leave the crackers to swell.
After 5 minutes, you will get not thick, but not liquid bread gruel. If it is thick, add some water. Add yeast to the slurry that has cooled to a warm state (be sure to cool it down, because the yeast will simply boil in hot!), Stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During fermentation, gas bubbles will be released and a characteristic pleasant kvass smell will appear. The sourdough is ready - you can cook the sourdough itself.
Pour 3 full handfuls of crackers into a three-liter jar, add sugar and fill the jar with water “up to the shoulders”. For dark kvass, you need boiling water to draw out the color from crackers, for light kvass, warm boiled water is suitable.
If boiling water is poured, you need to allow the bread mixture to cool to a warm state. Then add the starter and leave the jar with the future kvass in a warm place for 1-2 days for fermentation. After the kvass has gained the necessary sharpness and acidity during the fermentation process, it should be filtered through a double layer of gauze to separate the bread crumbs.
As a result, approximately 2 liters of kvass are obtained and there is still a liter jar of bread gruel, which can later be used as a starter. It is better to store it in the refrigerator for no more than a week.
In almost ready kvass, if desired, you can add sugar to taste, dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is ready!
- Yeast is better to add live, but you can take dry. If live yeast is added, you can crumble a small piece about the size of a fingernail, if dry, then just add a pinch.
- Bread slurry, like sourdough, is used as follows: put crackers in a jar, half of the slurry (no longer needed), leave to ferment - everything is the same as the first time. The second kvass is always tastier than the first, because it does not contain yeast, which somewhat coarsens the taste of kvass.
Advice. If you want to make dark kvass, then dry the sliced bread in the oven to an intense color and even to a slight burn. To prepare dark kvass, you can take dried-fried breadcrumbs, for light kvass - slightly dried bread or do not dry it at all. To make the color of kvass more saturated and deep, you can tint it with burnt oil: heat a tablespoon of sugar in a saucepan until it melts and becomes thick. dark color, then add in small portions to the burnt sugar about half a glass hot water and leave until it is completely dissolved. After the resulting solution of burnt oil, add to the finished kvass.
Classic basic kvass from wheat bread
Home technology for making kvass from wheat bread is about the same as from rye bread. Wheat kvass itself is different: it is lighter, its aroma and taste are somewhat less pronounced. This kvass can be given a darker color by adding caramelized sugar or other food additives (red beet juice, black currant, chokeberry juice). It can be prepared with or without malt (both technologies are described in the recipe).
You can give the drink an interesting flavor by adding honey, jam or fruit to the wort during fermentation instead of part of the sugar. In winter, jam from blackcurrant or cherry, chokeberry, raspberry, strawberry is suitable, and in the fruit season - apples or pears, apricots or grapes, currants or cherries, etc. You can add any fruit, like any jam. There is a wide field for experiments with taste.
To give kvass "sourness" you can take a lemon or citric acid, whey, rhubarb petioles, sorrel leaves, sour berries and fruits.
If desired, vegetables can be added to kvass. And herbs too. One of the options is wheat kvass with white beans, horseradish, herbs and spices - cocoa, vanillin, cinnamon, ginger, mint, thyme, oregano, chamomile. You can add blackcurrant leaves, strawberries, raspberries. And much more. Try! Experiment!
- 300 g wheat bread or 200 g wheat crackers
- 3 liters of water
- 1 cup of sugar
- 5 g yeast
- 0.5 st. l. dry ground or 1 tbsp. l. wet green malt
Bread cut into thin pieces, pour hot water and leave for half an hour. Then add green malt and leave at room temperature for another hour, then pour boiled and cooled to room temperature water. The mixture is infused for 3-4 hours.
After that, the young kvass must be filtered through gauze, bottled, while putting a little bit of jam or fruit of your choice in each, cork the bottles tightly. It is desirable to strengthen the corks with wire. Kvass ripens in 1-2 days. Such kvass looks like an opaque light liquid with a pleasant sweet and sour taste. Wheat kvass is effervescent and perfectly quenches thirst.
- To make kvass from wheat bread without malt, bread crumbs must be poured with all boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optionally - 1 tsp. wheat flour. Yeast must be left in a warm place for a couple of hours before their fermentation begins. Pour fermented yeast and a sugar solution boiled in water for half an hour into the wort cooled to about 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature. Bottle young kvass in the same way as kvass with malt.
Making green malt from rye or barley
In order to make malt yourself, you can take any grain cereal, but barley or rye is best, they were most often used in the old days to make a drink. It is known that the quality of malt directly depends on source material, that is, grain, which should be "full and weighty."
The age of barley should not exceed three years, and it should be homogeneous, that is, from the same crop. This cereal compares favorably with other cereals in that during its germination a larger amount of diastase substance is formed, which converts starch into sugar.
Important! It is not recommended to brew malt with boiling water, otherwise the enzymes responsible for the fermentation of the drink are destroyed in it. For better fermentation, beer, hops, fermented milk products can be added to malt.
Malt is best made in wooden or enamelware. First, the grain must be washed. Next, you need to fill it with water at room temperature so that all the grains are covered with liquid. The mixture is left for 5-6 days, periodically stirring the mass. Every 2-3 days, the grains need to be washed and the water changed. When the grain germinates, and the sprouts become 2-3 times longer than the grain itself, you need to drain the water, dry it in the oven and grind it in a coffee grinder.
Ground malt is well preserved in woven bags in a cool place. In the future, wort can be obtained from malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or kvass can be prepared from it.
Often, so-called mash is made from malt - a dough made from a mixture of flour and malt and not a large number water. If this dough is fermented immediately, without any further preparation, then a white kvass is obtained, which has a sharper taste and is used, as a rule, for cold first courses. However, most often, kvass bread or crackers are first baked from the mash, from which dark kvass is subsequently obtained.
Sometimes germinated grains of rye, barley, peas, wheat, oats are mixed together, but in this case the ability to combine is lost. different types malt in various proportions, getting a new taste of kvass all the time. That is why the malts of individual cereals are best stored in different bags.
Simple dark bread kvass with yeast:
- 250 g black bread
- 2.5 liters of water
- a handful of raisins
- 1.5 cups sugar
- 1 tsp yeast
Fry the bread in the oven, put in a three-liter jar, add sugar, raisins, yeast, pour raw cold water, stir, cover loosely with a lid.
In a day, kvass is ready.
Dark homemade kvass from bread without yeast:
- 350 g black bread
- 2.5 liters of water
- 1 cup of sugar
Fry the bread in the oven so that it burns a little, put it in a three-liter jar, add sugar, pour water. After 3 days (it should not roam in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait again for three days. While the second kvass is infused, we drink the first one with pleasure!
Hearty kvass for okroshka
- 3 liters of water
- 350 g wheat crackers
- 50–100 g rye crumbs
- 50 g sugar
- 15–20 g yeast
- 30 g rye flour
Bread should be cut into slices or cubes and dried until browned. Put in an enameled saucepan, pour boiling water over it, close the lid and leave to infuse for 3-5 hours.
Separately, knead the dough in warm water from rye bread crumbs, rye flour and a small amount of yeast. Leave the dough in a warm place to ripen for 1-2 hours.
After that, make small cakes from the dough (50-100 g each) and bake them in a frying pan in the oven. Put the finished cakes, cut into halves, into a saucepan with kneaded breadcrumbs and mix thoroughly. Add sugar, yeast and mix again. Leave for 10-12 hours in a cold place.
- In summer, this kvass can be used to cook okroshka, as well as add it to vegetable soups. If desired, you can experiment with the taste of kvass by adding different spices or honey.
Based on the book by Maria Ostanina “Kvass heals! 100 recipes against 100 diseases.
Kvass without yeast has a significant advantage - the absence of a distinctive smell, which gives baker's yeast. Recipes for bread kvass without yeast are not significantly complicated.
Yeast-free kvass quenches thirst well in hot weather, improves body tone, and increases efficiency. Appetite increases, the work of the digestive tract improves - kvass promotes the digestion of fatty foods and normalizes the balance of salts and fluids.
Kvass strengthens the physical strength of a person, supplies the body with microelements. The composition of the ingredients and the special technology of preparation contribute to this.
Yeast-free kvass helps to get rid of excess weight: it is low-calorie, promotes the restoration of metabolism, improves the absorption of food and metabolism, during the diet it supplies the body with the necessary nutrients.
Naturally, yeast-free kvass is not a means for weight loss, however, as an auxiliary component, it accelerates the course of weight loss with low-calorie diets and reduces the feeling of hunger.
Homemade kvass starter
The whole process of making yeast-free homemade kvass consists of two stages: preparing the wort, and then making the homemade drink based on the sourdough.
Sourdough can be prepared from 2 slices of black bread with crusts, 1 teaspoon of sugar, 2 cups of warm boiled water.
Dry the sliced \u200b\u200bbread in the oven until a golden-dark hue appears, cool and pour into a half-liter jar, add water and sugar. Cover with gauze and keep in a warm place for fermentation.
The sourdough will be ready in a day or two, to taste - sharply sour and cloudy in color.
Just prepare a starter for homemade kvass from hops. 3 tablespoons of hops pour half a liter of boiling water. Put the pan on a quiet fire and boil for 15 minutes. Cool the composition to 40 ° and strain.
Add a tablespoon of honey and mix, add flour until a creamy mass is obtained. Leave in a warm place for a day or two.
Recipes
Recipes for homemade yeast-free kvass
Recipe 1: classic
classic yeast-free kvass - ingredients:
- Yeast-free rye bread - 400 g;
- Raisins - a handful;
- Sugar - 3 tbsp. spoons;
- Water - 2.5 liters.
Cut rye bread into cubes and air dry. Dry the resulting crackers in the oven until a golden-dark crust appears, put in a 3-liter jar and add chilled boiled water.
Add sugar and raisins, cover with gauze, put in a warm place. After a few days, the homemade drink will be ready.
Recipe 2: with wheat and honey
Yeast-free kvass with wheat and honey - homemade kvass is very rich and tasty. It contains a lot of useful substances, enzymes, bifidobacteria.
- Wheat - 3 cups;
- Boiled water - 4 liters;
- Honey - one and a half glasses;
- Sourdough - 8 tbsp. spoons.
Cooking method. Place the wheat in a bowl, rinse and pour cold water for 10 minutes. Drain water, rinse again. Cover the container with wheat with a cloth and leave for two days for germination. Periodically change the water and rinse the wheat so that the grains do not sour.
After the appearance of sprouts on the grains in 2-3 mm of wheat, dry and grind in a coffee grinder. Pour 4 liters of water into a five-liter container, place wheat, honey, sourdough in it. Cover the container with a napkin and keep warm for two days.
The appearance of bubbles on the surface and a carbonated taste are a sign that the homemade drink is ready. 
Recipe 3: bread
Yeast-free bread kvass.
For sourdough:
- Rye bread - 1 piece;
- Sugar - 1 teaspoon.
- For kvass:
- Sugar - 1 teaspoon;
- Rye bread - 2 pieces;
- Sourdough - 0.5 l;
- Water - 1.5 liters.
Cooking method. For sourdough: place sliced bread, sugar and a glass of boiled water in a 1.5-liter jar. Leave the jar covered with gauze to ferment for two days in a warm place. When ready, the starter becomes cloudy with a sharp taste. Pour the starter into a two-liter jar, add sugar and two crushed pieces of rye bread.
Top up with cold boiled water to the brim. Cover with a cloth and leave for a day. After a day or two, carefully drain, without shaking, three-quarters of the volume of kvass into another container. Add 2 slices of bread to the remaining sourdough, add water and let it brew.
Recipe 4: sourdough rye
Homemade yeast-free rye kvass on sourdough rye flour. The leaven from the bottom of the container is suitable for the next use after the kvass has been poured into another container.
- Rye flour - 2 handfuls;
- Sourdough - 0.5 l;
- Water - 3 l;
- Sugar is a glass.
Cooking method. Put flour and sugar in a 3-liter container and completely dissolve in 1 liter of warm boiled water. Pour over the starter and add water to the brim. Wrap the container and leave for a couple of days.
After fermentation, kvass can be poured into other containers and stored in the refrigerator. From the sourdough from the bottom of the jar, you can make a new homemade drink.
Recipe 5: rye for okroshka
Yeast-free rye kvass for making okroshka:
- Rye flour - 1 kg;
- Water - 10 liters.
Cooking method. In 1 liter of warm boiled water, stir the flour until smooth. Cover the container with gauze and wrap with a cloth. Keep warm for 2-3 days. Dilute the fermented dough with water and insist at room temperature. Strain homemade drink through cheesecloth.
Recipe 6: with beets
Yeast-free bread kvass with homemade beets. Kvass is very rich.
- Beets - 1 kg;
- Yeast-free rye bread - crust;
- Sugar - 4 tbsp. spoons;
- Water - 2 liters.
Cooking method. Grind the peeled beets on a grater or finely chop. Cut the crust of bread into pieces and dry for 5 minutes in the oven.
Place beets, dried crust of bread in a 3-liter jar, pour sugar and pour chilled boiled water. Cover the jar with gauze and insist in a warm place for 3-4 days. Strain and bottle homemade drink. Refrigerate before use.
Recipe 7: rice kvass
Yeast-free rice kvass:
- Rice - 4 tbsp. spoons;
- Sugar - 3 tbsp. spoons;
- Raisins - 5 pcs.
- Water - 1 l.
Place the ingredients in cooled boiled water. Let stand 3-4 days in a warm place. Pour the strained drink into bottles and store in the refrigerator. Such homemade kvass is useful for preventing osteochondrosis and.
Recipe 8: oatmeal kvass
Ingredients:
- Oats - 0.5 kg;
- Sugar - 100 g;
- Water - 3 liters.
Place the washed oats in a 3-liter jar, add boiled water. Pour in 100 g of sugar. Tie the neck of the jar with gauze and keep in a warm place for 2 days.
The appearance of a film on the surface of kvass is a sign that the drink is ready. Such homemade kvass is noticeable and is used in diets for weight loss.
Recipe 9: Russian kvass
An old yeast-free recipe:
Thoroughly mix malt and flour in 3 liters of warm boiled water. Cover bowl with cheesecloth and leave for 1 hour. Then transfer the dough to cast iron cookware with a lid and put in the oven to evaporate. After mixing the evaporated dough, add boiling water.
After a day, transfer the dough to a large container, where kvass will be infused. Add 16 liters of warm water, croutons and bread. Mix everything and leave for 10 hours to infuse. After clarification, drain the fermented wort into a clean barrel. Add 15 liters of hot water to the remaining thick.
After 3 hours, drain the wort into a barrel, add mint infusion and leave to ferment for a day. Place the barrel in the basement. After fermentation decreases, add molasses, at the rate of 1 kg per 30 liters of drink. Plug the keg. Kvass is ready in 3-4 days. In a cold place, a homemade drink will keep for several months.
Recipe 10: homemade white
Homemade yeast-free white kvass:
- Crushed rye malt - 1 kg;
- Barley malt - 0.3 kg;
- Wheat flour - 0.3 kg;
- Buckwheat flour - 0.3 kg;
- Rye flour - 0.5 kg;
- Mint - 20 g;
- Raisins - 10 g;
- Water - 5 liters.
Thoroughly mix bread products, pour boiled hot water, knead a stiff dough. Transfer the dough to a separate container and pour 5 liters of boiling water.
After stirring the dough, add 8 tablespoons of sourdough, mint infusion, cover with gauze and put in a warm place. After settling, drain the kvass from the thick, pour into bottles, throwing a few raisins into each. Store sealed bottles in the refrigerator.
Homemade Additives
Various additives can be used to flavor kvass. Depending on individual preferences, you can use mint, sage, St. John's wort, hops, berries, lemon zest.
Yeast-free kvass should not be prepared in containers that contained dairy products. Before preparing a homemade drink, the dishes should be washed well and scalded with boiling water to kill pathogens.
Hello. The heat will come 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 responsible for this, he is good at it.
And today I will tell you several ways to make the most 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 to ferment. But still, I prefer to make it at home, rather than buy it in the store.
In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.
Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.
Ingredients:
- Bread Borodinsky - 1 loaf
- Boiled water - 6 liters
- Yeast - 60 gr.
- Sugar - 0.5 cups
- Rye flour - 1 cup
- Raisins - 2 teaspoons
1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.
2. Then transfer the crackers to the water. Water should be about 30 degrees.
3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.
4. Mix the yeast a little to disperse, and pour a glass of flour.
5. Stir and leave for one hour.
6. After an hour, it should rise as in the picture.
7. Pour it to the breadcrumbs in the water.
8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.
9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.
And then it can already be drunk or poured into okroshka.
Recipe for kvass for okroshka from crackers
There is a very interesting recipe for making this drink specifically for okroshka. It is not as sweet, but it contains additional products that make the cold soup even tastier.
Ingredients:
- Rye bread crackers - 200 gr.
- Water - 1 l.
- Fresh yeast - 10 gr.
- Horseradish root - 25 gr.
- Honey - 1 tablespoon
- Flour - half a tablespoon
- Raisins - 30 gr.
- Sugar - 1-1.5 tablespoons
1. Put crackers well fried in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.
2. After this time, dilute the yeast. Add some flour and warm water to them, then mix well until the yeast dissolves. Leave them for 10 minutes.
3. Strain water with breadcrumbs through cheesecloth and squeeze.
4. Add dissolved yeast there.
5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.
6. A day later - grate the horseradish root on a fine grater and add to the pan.
7. Add honey and steamed raisins there, mix well.
8. Pour it into jars and can be stored in the refrigerator for several days.
Delicious and fragrant kvass is ready. Drink, add to okroshka and enjoy.
Cooking method 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. Put 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 down to about 30 degrees.
5. Put the crackers in a three-liter jar.
6. Then add raisins there.
7. And fill in the cooled water.
8. Cover the top with gauze. You can fix with an elastic band and leave to ferment for 2 days in a warm dark place
You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.
9. And this is how it looks 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 leftover bread is ready-made sourdough for a new batch. 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. And add sugar to our drink and mix.
13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, 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 it chilled. And everything can be used.
On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.
Video on how to make bread kvass without yeast
According to this recipe, we will make our drink based on sourdough and rye malt.
Sourdough Ingredients:
- Rye flour - 250 gr
- Water - 2 glasses
Kvass Ingredients:
- Rye sourdough - 4 tablespoons
- Water - 3 liters.
- Toasted rye malt - half a glass
- Sugar - 7 tablespoons
- Raisins - 1 tablespoon
- Coriander and cumin (optional) - 1/2 teaspoon each
The fastest recipe with dry yeast
To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do 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 teaspoons
- Citric acid - 1/2 teaspoon
- Boiled water
1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.
2. Then add citric acid there, 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 there.
5. And add more water, but not to the very top, as the yeast will react, gases will go 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, you can put it in the refrigerator or use it.
As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.
Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.
Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.
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