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, which is usually pure 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 making the most delicious kvass in the world?
Making kvass with fresh yeast at home
Let's consider a simple option for making a 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 more than 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. Place 1 dessert spoon of raisins in each jar. 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 for a tasty drink in the heat.
How to make a bread drink in a 3 liter jar?
Particularly popular is the option three liter jar. 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. To our fresh yeast Woke up, fill them up 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 rusk crumbs into it. 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 is 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 of 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 a richer 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. Add 4 tablespoons of sugar to 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!
Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with a sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...
We offer you 23 recipes for a wide variety of kvass - some will definitely suit your taste, and in the summer they will become a regular guest on your table!
1:1349
Recipe for traditional rusk kvass
1. Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally.
2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.
3. The resulting wort is cooled to 20 degrees.
4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.
5. Leave in a warm place for 12 hours.
6. Ready kvass pour into jars or bottles and store in a cool place.
1:2448
Lemon-mint kvass
Ingredients:
1:76Water - 3l
1:96250 g rhubarb,
1:122Sugar 3 tbsp.
1:149Honey 7-8 tbsp.
1:174Two lemons
1:200Mint and currant leaves
1:249 1:259Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, the aromatic soft drink is ready.
Kvass "Boyarsky"
Ingredients:
1:14501 kg stale rye bread,
1:15071:18
1.3 sugars,
1:4160g yeast,
1:671 tbsp wheat flour,
1:107Mint to taste
Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over the dried mint and leave to steep. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.
1:898Kvass "Vegetable"
Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, grate carrots (beets) on a coarse grater, which I add to water with sugar and bread sourdough, or yeast (for the first time). For 6 liters of raw water - 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!
1:1797
Kvass "Bread"
On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).
Add 3 cups of granulated sugar to warm water. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.
1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!
1:800
Kvass "Russian"
Ingredients:
1:866Bread-1000g.,
1:889Sugar-200g.,
1:913Yeast-50g.,
1:938Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),
1:1060Raisins-50g.
Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.
1:1897
Simple bread
Ingredients:
1:674 slices of black bread, Borodino,
1:1425-6 raisins,
1:1691.5 cups granulated sugar,
1:2241 teaspoon of yeast.
Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!
1:663
Kvass "Birch"
Ingredients: birch sap, raisins.
The Belarusian neighbors treated it and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw 5-10 raisins into it, screw it on tightly with a lid and put it in the cellar until summer. It turns out delicious.
P.S. Open very carefully!
1:1233
Kvass "Apple"
Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.
Ingredients:
1:1795malt extract, crackers, water, yeast, sugar.
3 loaves of crackers for 12 liters clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours
Mix 0.5 tablespoon of malt extract. Leave the mixture for a day or two to ferment. After 24 hours and passing through cheesecloth, pour 3 liters into jars and put in the refrigerator until cool, you will get dark medicinal kvass. Bon appetit!
1:1010
Kvass "Bread Gold"
Ingredients:
1:1091Black bread 1 loaf,
1:1138Water 6 liters,
1:1168Sugar 5 tbsp. false,
1:1201Dry yeast for baking 2 tbsp. spoons,
1:1272Raisins 50 gr.
1. Prepare the starter:
Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill on the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.
2. If you like the kvass, then a second time we do without yeast.
We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left from the first time) and kept it for two days. Bon appetit!
1:37621:9
Simple homemade bread kvass without yeast
Ingredients: Brown bread, sugar water
Take pieces of bread (one loaf), fry on gas for open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it sit. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.
1:1036 1:1046Kvass "Russian"
Ingredients: Rye flour, rye bread, mint leaves, sugar and water.
Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.
Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as an excellent drink; it can also be used to prepare okroshka in summer heat. BON APPETIT!
1:1970
Kvass from seaweed with eleuthero
Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.
Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!
1:1216
Kvass "Dark"
Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.
Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).
1:2092
"Mead"
Ingredients: honey, water, sugar, hops, kefir, raisins.
In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead is ready.
1:586 1:596Kvass "Light"
Ingredients: Rye bread, dry yeast, sugar, water.
Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.
Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.
1:1724
Kvass "Petrovsky"
Ingredients:
1:711 liter of bread kvass,
1:11025 g horseradish,
1:1332h. spoons of honey,
1:1644-5 cubes of edible ice.
Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.
1:820
Kvass "Hemp"
Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.
Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.
1:1837
Kvass "Banana"
Ingredients: bananas, yeast, water.
Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.
1:702
Kvass "Bread with beets"
Ingredients: bread crumbs, baked beets, sugar, yeast.
Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.
1:1441
Homemade bread kvass
Ingredients:
1:1522Rye crackers 500g;
1:39Yeast 40g;
1:65Granulated sugar 200g;
1:107Raisins 50 gr;
1:130Fresh mint shoots 5-10;
1:176Black currant 3-4 leaves;
1:235Water 4 l.
Cut the bread into slices and dry in the oven until dark brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.
When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.
1:1285
Fruit kvass from juices
In 10 liters of boiled hot water add 1 liter of any fruit juice and 1 kg of sugar. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After active fermentation begins, pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.
1:1909
Kvass "Orange"
Cut 500 g of oranges into thin slices and lightly crush with 500 g of sugar, then pour them into 10 l boiled water, add the juice of one lemon (or 1 g of citric acid and another 400 g of sugar diluted in 100 ml of water. Pour in the yeast. After a few hours, strain through cheesecloth, pour into bottles and seal tightly. Leave for a day at room temperature, then place in a cold place After 1 - 2 days, kvass can be consumed.
1:827 1:837Hello. 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 as sweet, but it contains additional ingredients 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 tbsp
- Flour - half a tablespoon
- Raisins - 30 gr.
- Sugar - 1-1.5 tablespoons
1. Place well-toasted crackers in the oven in a three-liter jar, 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 out.
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 it with an elastic band and leave it to ferment for 2 days in a warm place. 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 ones, not similar friend on a friend, 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.
What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps just a whole mug of this divine drink.
This wonderful cold drink has been known for its illuminating properties since ancient times. Until the 12th century it was considered strong alcoholic drink. In terms of its intoxicating effects, it was ahead of even fortified beer. This is where the well-known word that characterizes a good drinking session comes from: “ferment.”
Now they have learned to make it non-alcoholic, which makes supporters of a healthy lifestyle and lovers of this drink very, very happy. Store shelves are full of its numerous offerings, especially in the hot summer.
However, the greatest preference is always given to homemade kvass. Natural, vigorous, it leaves no one indifferent.
Some are sure that preparing it at home is very troublesome. But after reading today's article, you will understand that this is not at all the case. To do this, you only need to arm yourself with a supply of some ingredients and, of course, good mood. Let's go…
Kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. It is very easy to prepare it at home. You just need to be patient.
On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For preparation we will need the following ingredients:
- Two crusts of black bread;
- 1 teaspoon of granulated sugar (heaped);
- 2 glasses of warm water;
Preparation:
1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.
2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.
The mixture will ferment in a day or two. The finished starter has a sour smell and a cloudy appearance.
3. Now let's get started next stage.
Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.
Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and a typical smell will appear.
4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.
Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.
That's basically all. Nothing complicated. Let's drink and enjoy!
Homemade bread kvass with yeast
The use of yeast helps speed up the maturation process of the drink. That’s why the yeast method is so often used by housewives whose families adore it. The most difficult thing in this matter is to eliminate the yeast taste. But if you follow the rules, this is not difficult to do.
One of the important secrets to obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.
To get a beautiful rich color, crackers are fried.
Many people wonder why they have to be fried in the oven? Is it really not possible to use baked bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.
Ingredients:
- 2-3 crusts of rye bread;
- 5 tbsp sugar;
- 2.5 glasses of water;
- 15 grams of pressed yeast.
1. Cover the fried crackers with sand and pour hot water. Leave the mixture overnight under the cover of a towel. The next morning, add the yeast, stir and leave for fermentation for a day, covering with a lid.
Then remove upper layer, and drain the liquid into the sink. What settles at the bottom is leaven. That's what we need.
2. The first yeast-based portion will have a characteristic taste and smell. Then, the more times the starter is used, the more distant the flavor will be.
Add another 5 tablespoons of sand, 150 g of crackers to the starter and pour warm water, almost bringing it to the neck. The jar should stay under the towel for another day. Then strain the liquid and bottle it. Add 4-5 raisins to each.
After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.
The remainder that remains after straining can be used for further preparation of the drink.
Recipe for sourdough made from rye flour at home
You can also make your favorite drink from rye flour. It turns out no less invigorating and tasty than on bread. However, we won’t say much. It’s better to try it once than to tell how delicious it is.
Ingredients:
- 450 grams of rye flour;
- 180 grams of granulated sugar;
- a pack of dry yeast;
- a little less than 3 liters of water;
- 10-12 unwashed raisins;
Preparation:
1. According to tradition, first of all you need to prepare the sourdough, where would you be without it?!
To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.
2. As soon as the mixture begins to “stir”, foam and emit a sour smell, it is ready. This takes at least a day.
3. Now you can move on to the next step. Add the remaining flour, sugar, yeast to the resulting mass and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.
4. The next morning, pour the kvass into bottles or jugs and put them in the refrigerator. After a couple of hours, the cold drink is ready to drink.
That's how fast and easy it is!
How to prepare kvass for okroshka at home
Every housewife knows that it is better to take homemade kvass. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the base for this dish.
For this we need:
- about 3 liters of water;
- half a loaf of black bread;
- 50 grams of sugar;
- a pack of dry yeast;
Preparation:
1. Cut the bread into cubes and place them on a baking sheet.
Place in the oven for a few minutes and bake until golden brown. Without wasting time while the crackers are simmering in the oven, combine water with sugar and boil. Then cool the sweetish syrup until warm.
2. Take half a glass of water from a saucepan and pour yeast into it, stir.
Place the crackers into the sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, pour into bottles and put 4-5 raisins in each bottle.
You can do without raisins if you don’t like carbonated kvass.
Place the bottles in the refrigerator for 10-12 hours. After this, the drink is ready to prepare okroshka!
Recipe for delicious kvass without yeast on breadcrumbs
Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeasty taste.
Ingredients:
- Yeast-free rye bread, about half a loaf;
- 3-4 tbsp sugar;
- A handful of raisins;
- 2.8 liters of water;
Preparation:
1. Make crackers from bread. To do this, you can leave the slices on open place for the purpose of weathering, or fry them in the oven.
The latter option will give the drink a richer shade. Then you need to place them in a three-liter jar and fill with warm boiled water.
2. Add sugar and raisins here.
3. Mix carefully, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Place them in the refrigerator for several hours.
This invigorating treat is ready to eat.
Delicious homemade kvass according to grandma's recipe
Everyone remembers those unforgettable days visiting grandma. The best dishes are on the table - pies, okroshechka and, of course, kvass.
Then we ate it with pleasure, imagining that when we grow up, it will certainly be just as tasty to cook.
It’s easy to prepare kvass according to your grandmother’s recipe. And if in the process you remember your beloved granny with the most tender memories, then it will turn out doubly delicious. Try it!
Ingredients:
- Half a kilo of fresh beets;
- 50 grams of rye bread (crust);
- 1 full tablespoon of sugar;
- 3 liters of water;
Preparation:
1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.
2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.
3. Place the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.
4. As soon as the process of foam formation subsides, the kvass must be poured into bottles and stored in a cold place for cooling.
If you plan to use it as a drink, you can add more sugar. For soups it will be great if you add a little chopped garlic to it.
Kvass is a unique drink. For all its taste benefits, it is also very good for health. If you have never tried cooking it at home before, then definitely give it a try. After all, after reading these recipes, you realized that it is not at all difficult.
Or maybe you have experience making homemade kvass? Share it with us, because your opinion is very important to us!
Today we’ll talk about how to make kvass at home. How nice it is to drink cold kvass on a hot summer day, and if you make it yourself, then it’s absolutely wonderful.
Kvass is a primordially Slavic drink prepared by fermenting flour and rye and barley malt or from dry rye bread with the addition of aromatic herbs, honey, fruits and berries.
In Russian cuisine, kvass is used as the basis for the much-loved cold stews - okroshka, botvinya, etc.
In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and folk festivals.
Therefore, it still remains our favorite drink, especially in summer time.
Kvass at home without adding yeast
Ingredients:
- 3 liters of water
- 400 gr. Borodino or any dark bread
- 120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
- 1 tablespoon raisins
- Cut the bread into large cubes and fry them well in the oven, but so that they do not start to burn
2. Pour sugar into the prepared jar
3. Pour in a small amount of water heated to 80 degrees and stir until the sugar dissolves
4. Pour crackers into the jar
5. Add the remaining water and leave until the water cools to 40 degrees
6. Pour raisins into a jar
7. Cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation.
8. Strain the finished kvass through a sieve, cover with thick gauze and first remove the grounds.
9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir
10. Add a few raisins to the bottle, pour in the kvass and close with an airtight lid, put in the refrigerator
Homemade kvass with kvass wort
We will need:
- 5 liters of water 40 degrees
- 7 tablespoons of kvass wort concentrate
- 1.5 cups sugar
- 2 teaspoons yeast
Preparation:
- After mixing the required amount of wort, measure it into a saucepan
4. Fill with 2.5 liters of water at room temperature
6. Gently stir the mixture slowly
7. Pour the concentrate into the remaining 2.5 liters of water, mix
8. Place in a cool place for 18-20 hours
9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days
Kvass without yeast on sourdough and rye malt
Ingredients:
- 4 tablespoons rye sourdough(rye flour and water)
- 3 liters of water
- Half a glass of roasted rye malt
- 7 tablespoons sugar
- 1 tablespoon raisins
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
Preparation:
- To make the starter, pour 3 tablespoons of rye flour into a bowl and pour in 50 ml of warm water.
2. Mix everything until it becomes thick sour cream, cover loosely with a lid and leave in a warm place for 1 day.
3. Again add 3 tablespoons of flour and a little water, mix and put in a warm place
4. Repeat the procedure 4 more times
5. For the wort, add malt, sugar and spices to 1 liter of hot water and let stand for 3 hours
6. Place 5 tablespoons of starter into a 3 liter jar
7. Pour out the wort, add raisins and water, cover with gauze and leave in a warm place for 2 days.
8. Strain the finished kvass through cheesecloth into bottles
9. Quench your thirst with a wonderful drink
Cooking kvass at home, beet kvass with honey
You will need:
- 2 tablespoons honey
- 1 medium beet
- 1 half slice of black bread
- 1 handful of raisins
- 3 liter jar
Preparation:
- Dissolve honey in 1 glass of warm water
- Peel the beets and cut into medium cubes
- Place beets in a jar
- Pour out the honey
- Add raisins
- Fill with warm water until it reaches 3 cm to the edge
- Add a piece of bread
- Cover with a lid and place in a warm place for 3 days.
- We filter the kvass and bottle it, after adding 3 raisins each
Oat kvass is tasty and healthy
Necessary:
- 400 gr. oats
- 4 tablespoons honey
- 1 handful of raisins
- 3 liters of water
Preparation:
- Place pre-washed oats and honey in a jar
2. Fill everything with water, stir well
3. Cover with gauze and leave for 3-4 days at room temperature
4. We drain this kvass, and put a second one for drinking.
5. Add honey to the remaining oats in the jar
6. Add raisins
7. Fill with water and leave again for 3 days at room temperature
8. Strain the finished kvass through cheesecloth
Kvass from dry kvass with yeast
Ingredients:
- 3 liters of water
- 9 tablespoons sugar
- 7 granules of dry yeast
- 3 heaped tablespoons of dry kvass
Preparation:
- Pour sugar, yeast, kvass into a 3 liter jar
- Fill with water not to the brim
- Stir thoroughly until all the sugar dissolves
- Cover loosely with lid
- Place in a warm place, maybe on a windowsill on the sunny side for 1-2 days
Classic kvass made from rye bread with yeast
Ingredients:
- 3 liters of water
- 1 kg stale rye bread
- 300 gr. Sahara
- 20 gr. yeast
Preparation:
- Cut the bread into medium cubes and fry in the oven until golden brown.
- Place in a jar and add hot water and leave for 3 hours, stirring occasionally
- Add sugar and yeast diluted with a small amount of the same infusion
- Stir and leave in a warm place covered with gauze for 12 hours
- Strain the kvass, bottle it and refrigerate for 2 days.
Recipe for real Russian kvass without yeast video
When you drink homemade kvass, it’s as if you are returning to childhood, when you stood in line with your cans at the yellow barrel and ran home quickly to enjoy this magical drink.
I wish you to plunge into this happy time at least for a minute.