How to make kvass at home. Choose a homemade kvass recipe

Feb-27-2017

What is bread kvass

Bread kvass is the most common and most beloved of kvass. This thick, rich drink is made from cereals or bread. This variety of kvass owes its beneficial qualities, first of all, to kvass wort, which is made from sprouted barley, wheat, rye, oats or bread crusts.

During the fermentation process, a large number of beneficial microorganisms are formed in the drink, which, entering our gastrointestinal tract, suppress the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that in the old days was used to save people from vitamin deficiency, anemia and scurvy.

Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neuroses, depression, insomnia, hypertension, coronary disease heart, 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, and glaucoma.

In addition, this kvass improves immunity and is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of the causative agents of many such diseases.

Real Russian bread kvass impossible to cook without ingredients such as malt or yeast. Kvass with malt and kvass made with yeast differ from each other in their taste and healing qualities. Let's take a closer look at these two types of drinks.

Bread kvass with malt

The difficulty of making real bread kvass at home is that you have to make the malt yourself, since it is not currently on sale. The manufacturing process of this component in the old days took quite a long time. That is why modern housewives use bread crumbs instead of malt. Kvass ripens in this case too, but its taste is far from the real kvass of our ancestors, especially since the salt from the bread has an even more unfavorable effect on the drink.

It is believed that kvass becomes a dietary and preventive product with healing properties, including thanks to malt. It should be noted that malt itself is not a narrowly targeted remedy for any symptom, but if it is regularly consumed, the human body becomes healthier and gets rid of many ailments.

Sprouted grain contained in malt strengthens the immune system, activates hematopoiesis and metabolism, eliminates vitamin and mineral deficiencies, normalizes the acid-base balance, promotes the removal of toxins from the body, increases potency and prevents premature aging.

Sprouted grains, and, accordingly, malt, contain 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 the way to sunlight. When does a plant start to work? root system, shoots appear, the vitamin content 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 single-celled organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and causing a fermentation process, as a result of which they obtain energy from nutrients.

We have already talked about the usefulness of yeast in the previous section. The beneficial effects of yeast on the body are simply enormous, mostly due to the presence of enzymes in them that destroy microbial cells that cause 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. Thus, before the invention of the thermometer, fermenters had to dip their finger into the prepared wort 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 unfavorable factors environment, help cope with stress and recover from severe physical labor. Such drinks increase appetite and improve food absorption by improving motility and absorption properties of the intestine, favorably affecting the secretion of gastric juice from the pancreas.

In addition, yeast kvass normalizes the intestinal microflora and also strengthens hair and nails. These kvass help the body recover faster after suffering serious illnesses, as well as during prolonged exposure to radiation.

Kvass, for the production of which yeast was used, is useful to drink 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 dysfunction of the pancreas and liver, enterocolitis, stomach and intestinal disorders;
diseases of the cardiovascular system, in particular atherosclerosis, hypertension, and obliterating endarteritis;
peripheral diseases nervous system, for example, with radiculitis;
acute infectious diseases, in particular osteomyelitis;
suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
avitaminosis, anemia;
eye diseases, including optic nerve atrophy, retinitis pigmentosa.

Important! Contraindications to the use of kvass with yeast: chronic renal failure and gout.

How to make bread kvass at home, recipes:

In order to prepare bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: breadcrumbs or wort need to be filled with water, yeast (this is our starter) and sugar added and left to ferment.

Everything else is details and nuances: various additives, different water temperatures, etc. It is these nuances that distinguish the diverse recipes for making bread kvass.

This section contains several interesting and common recipes. Read on about ancient recipes for kvass and medicinal ones. Although, as we already know, all kvass are healing.

Classic basic kvass made from rye bread

In essence, you can take any bread, you can take a mixture of breads, but rye will give us the 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 of crackers – for kvass
4 tbsp. l. Sahara
2.5 liters of water
handful of raisins

Before you start preparing kvass, you need to cut the bread and dry it, preferably in the oven, to saturate the kvass with the desired color. Next, you need to prepare the leaven: fill a liter jar halfway with dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes you will get a bread mixture that is not thick, but not runny either. If it is thick, add a little water. Add yeast to the pulp that has cooled to a warm state (be sure to cool it, since the yeast will simply cook in hot conditions!), stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During the fermentation process, gas bubbles will be released and a characteristic pleasant leaven smell will appear. The starter is ready - you can prepare the kvass itself.

IN three liter jar add 3 full handfuls of crackers, add sugar and fill the jar with water up to the shoulders. For dark kvass, you need boiling water to draw the color out of the crackers; for light kvass, warm boiled water will do.

If boiling water was poured, you need to let the bread mixture 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 acquires the necessary pungency and acidity during the fermentation process, it should be strained through a double layer of gauze to separate the bread crumbs.

The result is approximately 2 liters of kvass and there is still a liter jar of bread slurry left, which can later be used as sourdough. 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 by dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is completely ready!

It is better to add live yeast, but you can also use dry yeast. If you are adding live yeast, you can crumble a small piece about the size of a fingernail; if you are adding dry yeast, then just add a pinch.
Bread gruel, like sourdough, is used in the following way: put crackers and half of the gruel in a jar (no more is needed), leave to ferment - everything is the same as the first time. The second kvass is always tastier than the first, since it does not contain yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to make dark kvass, dry the sliced bread in the oven until it becomes intensely colored and even slightly burnt. To prepare dark kvass, you can use dried-fried bread crumbs; for light kvass, lightly dried bread or not dry it at all. To make the color of kvass richer and deeper, you can tint it with a burner: heat a tablespoon of sugar in a saucepan until it melts and becomes thick. dark color, then add about half a glass of hot water to the burnt sugar in small portions and leave until it is completely dissolved. Afterwards, add the resulting burnt solution to the prepared kvass.

Classic basic kvass made from wheat bread

The home technology for making kvass from wheat bread is approximately 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 nutritional supplements(juice of red beets, black currants, chokeberries). It can be prepared with or without malt (both technologies are described in the recipe).

Can be added to the drink interesting aroma, adding honey, jam or fruit to the wort during fermentation instead of some of the sugar. In winter, jam made from black currants or cherries, chokeberries, raspberries, strawberries 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 experimenting with taste.

To add “sourness” to kvass, you can use lemon or citric acid, whey, rhubarb petioles, sorrel leaves, sour berries and fruits.

If desired, you can add vegetables to the 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, strawberry, and raspberry leaves. And much more. Try it! Experiment!

300 g wheat bread or 200 g wheat crackers
3 liters of water
1 cup of sugar
5 g yeast
0.5 tbsp. l. dry ground or 1 tbsp. l. wet green malt

Cut the bread 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 add boiled water and cooled to room temperature. The mixture is infused for 3–4 hours.

After this, the young kvass needs to be strained through cheesecloth, poured into bottles, putting a little jam or fruit of your choice into each bottle, and seal the bottles tightly. It is advisable to reinforce the plugs with wire. Kvass ripens in 1–2 days. This 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, the bread crackers need to be poured with all the boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optional - 1 tsp. wheat flour. The yeast must be left in a warm place for a couple of hours before fermentation begins. Pour fermented yeast and a solution of sugar boiled in water for half an hour into the wort cooled to approximately 30 °C. Leave the wort with yeast and sugar to ferment at room temperature for a day. Pour young kvass into bottles in the same way as kvass with malt.

Making green malt from rye or barley

In order to make your own malt, you can take any grain, but the best is barley or rye; they were most often used in the old days to make the drink. It is known that the quality of malt directly depends on source material, that is, grain that should be “full and weighty.”

The age of the barley should not exceed three years, and it should be uniform, that is, from the same harvest. This cereal compares favorably with other grains in that during its germination a larger amount of the substance diastase is formed, which converts starch into sugar.

Important! It is not recommended to brew malt with boiling water, otherwise it destroys the enzymes responsible for the fermentation of the drink. For better fermentation, you can add beer, hops, and fermented milk products to the malt.

Malt is best made in wooden or enamel containers. 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, stirring the mass periodically. Every 2-3 days the grains need to be washed and the water changed. When the grain sprouts 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. You can later make wort from the malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or you can make kvass from it.

Often the so-called mash is made from malt - a dough made from a mixture of flour and malt and a small amount of water. If this dough is fermented immediately, without any further preparation, the result is white kvass, which has a sharper taste and is usually used for cold first courses. However, most often the mash is first baked into sourdough bread or crackers, from which dark kvass is subsequently obtained.

Sometimes sprouted grains of rye, barley, peas, wheat, oats are mixed together, but in this case the opportunity to combine is lost different types malt in various proportions, constantly obtaining a new taste of kvass. That is why it is better to store malts from individual cereals in different bags.

Simple dark bread kvass with yeast:

250 g black bread
2.5 liters of water
handful of raisins
1.5 cups sugar
1 tsp. yeast

Fry the bread in the oven, put it in a three-liter jar, add sugar, raisins, yeast, pour raw cold water, stir, cover loosely with a lid.

In a day the kvass is ready.

Dark homemade kvass from bread without yeast:

350 g black bread
2.5 liters of water
1 cup of sugar

Toast the bread in the oven until it burns a little, put it in a three-liter jar, add sugar, add water. After 3 days (it should not ferment in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait three days again. While the second kvass brews, we happily drink the first!

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

The bread should be cut into slices or cubes and dried until browned. Place in an enamel pan, pour boiling water, close the lid and leave to steep for 3-5 hours.

Separately knead the dough warm water made from rye bread crumbs, rye flour and a small amount of yeast. Place the dough in a warm place to mature for 1–2 hours.

After this, make small cakes from the dough (50–100 g each) and bake them in a frying pan in the oven. Place the finished flatbreads, cut into halves, into a pan with kneaded breadcrumbs and mix thoroughly. Add sugar, yeast and mix again. Leave for 10–12 hours in a cool place.

In the summer, you can prepare okroshka using this kvass, and also add it to vegetable soups. If you wish, 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."

In this article I want to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent; it replenished strength and weakness useful substances during food restrictions.

Making kvass yourself is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches your thirst and tones you up. Chilled kvass will perfectly refresh you on a hot day and give you strength and energy. In addition, it is successfully used in the preparation of botvinya, traditional stews, marinades, etc.

Classic recipe for kvass made from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of ingredients and ease of preparation allow you to easily obtain excellent kvass at home - tasty and healthy. With a little time and patience, the whole family can enjoy a wonderful drink!

You will need:

1 kg stale rye bread
20 g yeast
1 tbsp. l. flour
300 g sugar

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, capping them tightly

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a cool non-alcoholic drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

120 g granulated sugar
500 g rye bread
3 l water
1 handful raisins (unwashed)

Cooking method:

Dry the bread pieces well in the oven at 100-110 degrees until golden brown.
Pour hot water (about 80 degrees) over the crackers, add sugar
Cover the neck with a clean cloth, then place the glass jar on wooden board and place it in a dark and warm place for 2.5-3 days
As soon as fermentation stops, strain the liquid into bottles and cap them tightly.
You can, if desired, put 4-5 pieces in each bottle. raisins - this will add sharpness and carbonation
Store kvass in the cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and prepare kvass for all household members.

You will need:

200 g Borodino bread
15 g dry yeast
1 tsp. flour
boiled water
handful of dark raisins

Cooking method:

Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
Pour boiling water over the crackers and wait 3 hours
Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
Add the starter to the bread crumbs, cover and leave in a warm room for one day.
Strain the product into a convenient container and throw in a handful of dry raisins
Then keep the bread kvass warm for another 6 hours.
Next, the kvass should stand in the cold for 2-3 days.
Now the kvass is ready to eat!

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires beautiful colour. Happy cooking!

You will need:

1 kg wheat bread
20 g pressed yeast
2 tbsp. l. sugar
2 tbsp. l. dark raisins
1 tbsp. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and a subtle aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Have a pleasant taste experience!

You will need:

1 kg rye bread
20 g yeast
1 tbsp. l. flour
300 g sugar
3 tbsp. l. dry mint

Cooking method:

The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
Pour 200 ml of boiling water over dry mint and let it brew for several hours.
Next, pour 3 liters of hot water over the crackers and leave in a warm place for 3 hours.
In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar.
Also add mint decoction with the wort, after straining it
Next, the glassware with the drink must be kept in warm room under a napkin (clean cloth) 12-14 hours
Afterwards it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom
Place the bottles in the cold for 3 days, after this time the kvass will be completely ready for use.

Bon appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise you with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

800 g rye crackers
4 l water
25 g yeast
1 tbsp. l. wheat flour
100 g sugar
100 g honey
100 g fresh horseradish

Cooking method:

Dry the bread in the oven at 100-110 degrees until golden crackers
Next, boil the water
Pour boiling water over dried crackers and leave in a warm place for 24 hours
Strain the resulting wort from the bread, pour it into a glass container
We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
As soon as the yeast is activated, add the starter to the bulk of the liquid
Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
Stir and pour it into bottles without filling them to the top
We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass

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 a traditional Slavic drink made 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, various aromatic herbs, berries and fruits can be added to the drink.

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 carry any benefits. 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 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.

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.
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, you need to dry the bread until dark. If you prefer sweet and light kvass, you should dry the crackers only slightly.
Mix crackers with water, cover the container with gauze and leave for two days. Do not cover the jar with a tight lid. The carbon dioxide released during fermentation can simply rupture the container.
If you want to get kvass in an accelerated mode, then boil the crackers and water for 20 minutes, then remove from the heat and cover with gauze. This way the fermentation process will happen much faster.
After the specified time, the kvass mass must be strained. Squeeze the crackers thoroughly. Pour the strained liquid back into the fermentation container.
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.
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.
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.

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.
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.
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.
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.
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.
When it's tight closed bottles cool (after about 3-4 hours), the kvass will be ready for use.
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 consumption of this kvass has a great effect on the body - blood vessels are strengthened, the heart works better, and constipation disappears.

Birch kvass. This is a natural and healthy product. Birch sap must be taken 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. Optimal temperature for fermentation – 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 lemon cut into small pieces. 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

The fermentation process of malt and bread crumbs gives us an amazing drink called “kvass”. It is traditional among the Slavic peoples, but over time it has spread throughout the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Rus', honey and fragrant herbs were often added to kvass; there was no better soft drink. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression comes from: when someone drinks a lot of alcohol, they say about him - sourdough.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after illness and cope with many ailments. A unique drink can be prepared at home, without using absolutely any chemical additives.
Previously, only wooden barrels, now you can make good bread kvass at home in glass jars or enamel pans. Absolutely do not take plastic and aluminum utensils, they can change the color, taste and beneficial features drink
To get real tasty kvass you will need a properly prepared starter, which starts fermentation. It has the unique ability to ferment bread products without converting water and sugar into alcohol. If your starter is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass made from bread at home.

Taste Info Drinks

Ingredients

rye bread – 250 g;
pressed yeast – 15 g;
bottled water – 2.5 l;
sugar – 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no larger).

Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.

Pour sugar into a clean three-liter jar.

Place the crackers there.

Required volume Bring the water to a boil and immediately pour the boiling water into the jar with sugar and breadcrumbs. Leave to cool.

Dissolve a portion of yeast in 100 ml of warm water.

When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To allow the future kvass to breathe, cover it on top with a piece of gauze. The drink needs to infuse for 36 hours.

Strain the finished kvass through a sieve or cheesecloth and take a sample.

Teaser network

Homemade kvass from rye bread without yeast

Yeast-free kvass has one slight advantage, it does not have a specific yeast taste. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the flavor of cumin, you can use Borodino bread (only it is not fried in the oven at all, or just a little).

Ingredients:

rye bread – 300 g;
bottled water – 2.0 l;
sugar – 100 g;
raisins – 25 g.

Preparation:

Cut the bread pieces and fry in the oven, as in the previous recipe.
Place the crackers into a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
Allow the kvass wort to cool to room temperature.
Place raisins into the cooled mixture. On its surface there are microorganisms necessary for fermentation, because raisins are, in fact, natural wild yeast. Therefore, do not wash it before use.
Pour the entire resulting mass into a clean jar, cover with gauze and place in a dark place to ferment. After 10-20 hours, you can observe the first signs of fermentation, a hissing sound will be heard from the jar, and foam will begin to collect on the surface.
From this moment, you need to infuse the kvass for another 2-3 days and strain through several layers of gauze. Taste and add more sugar to suit your taste.

Useful tips for making kvass

Like jelly. When making kvass, it is very important to take high-quality bread, with minimal addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that the kvass will not ferment and will turn out tasteless. Especially often, incorrect crackers become the reason that the drink turns out viscous, like jelly. A thick state of kvass can still be obtained if the container with the drink was under straight lines during fermentation. sun rays. Do not neglect the advice to place kvass in a dark place during the fermentation period.
Bitter. Sometimes kvass comes out with a bitter aftertaste, which means you overcooked the bread crumbs in the oven. They should only brown slightly, but under no circumstances burn.
I want it sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, and close it tightly. Leave them in dark place at room temperature for 5-7 hours. As soon as the bottles become hard under the influence of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink your carbonated soft drink.
Doesn't wander. Sometimes it happens that everything was done correctly, but for some reason the kvass does not ferment. This means you used stale yeast. There is an easy way to check the freshness of your yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If a hiss appears soon, it means the yeast is good, you can safely make kvass with it. Be sure to monitor the proportions of sugar and yeast; make no mistake, if you put less, the kvass will ferment poorly.
How to understand that kvass is ready?You can taste or smell a little. Kvass that is still in the fermentation process will be odorless. The finished drink smells slightly sour. While the kvass is fermenting, pieces of bread run up and down. In the finished drink they will settle to the bottom of the jar.
For okroshka and summer cold soups, white kvass is prepared; it is made on the basis of rye flour.
Diversify. Ordinary kvass can be varied with any flavors you like, and it’s impossible to list everything that is added to it. Fruit and berry kvass is prepared from whole berries and fruits, or from their juices and fruit drinks. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You won’t be able to imagine until you try how delicious rowan, currant, gooseberry or strawberry kvass turns out. It’s also good to marinate boiled pork, meat for barbecue, fish and vegetables for grilling in such fruit drinks.
Hop cones? And if, along with crackers, you also put hops, or rather their cones, into the jar, you will end up with an “adult” drink. Add a handful of dry hop inflorescences to 300 g of rye crackers.
Do not use containers in which milk was previously stored to prepare kvass.

Previously we told you how to cook

Homemade bread kvass- one of the healthiest drinks. Many people try to make kvass on their own, because, in any case, it is much healthier and tastier than store-bought. There is nothing complicated in making bread kvass at home; you just have to familiarize yourself with time-tested recipes and choose according to your taste.
Bread kvass, made from rye flour and malt, is very famous and widespread. However, it should not be confused with synthetic surrogates of kvass, kvass drinks, which contain a carbon dioxide solution and all sorts of flavorings. Real bread kvass has a pleasant and refreshing taste. He is endowed with high energy value, quenches thirst well due to the content of acids (lactic and acetic). And the carbon dioxide contained in kvass helps digest food, absorb it and increase appetite. It is useful for people who suffer from gastritis with low acidity, those with weakened immunity and those with heart disease to drink bread kvass before meals.

The recipe for kvass is varied: the drink can be prepared with currants, rhubarb, or coffee drink. But it is bread kvass that turns out to be quite mild in taste, not very strong.

The benefits of homemade kvass

1. Everyone can choose the optimal ratio of ingredients based on personal preferences. You can make kvass that tastes mild, or it can be bitter, sweet or sour.

2. If you wish, you can provide yourself with a delicious drink for the whole summer if you systematically add a new portion of kvass, separating the starter.

Useful properties of bread kvass

Everyone knows that bread kvass is a healthy drink, but not everyone knows what exactly it is. Therefore, before you start preparing the drink, it is worth familiarizing yourself with some information.

Bread kvass, prepared at home, promotes digestion, inhibits pathogenic microflora and helps improve metabolism. Consequently, homemade bread kvass is a preventative dietary drink that increases performance. Since ancient times, the beneficial properties of kvass have been used by people to prevent vitamin deficiency, since it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

1. It is recommended to prepare kvass using spring, melt or chilled boiled water.
2. You can make kvass from any type of bread, but the drinks turn out tastier if you use black rye (preferably without cumin, dill, seeds, etc.). Rusks for kvass should be prepared without spices and oil.
3. To prepare bread kvass, it is better to use glass or enamel dishes. For example, champagne bottles.
4. During fermentation in tightly sealed containers, it is necessary to carefully monitor the level of carbon dioxide, as high pressure can rupture the bottles.
5. It is better to consume the finished kvass within 2-3 days (otherwise it becomes sour and loses its taste).
6. It is recommended to store kvass in a cool place. A chilled drink also tastes better.
7. To prepare berry kvass, you should use only ripe, selected, undamaged berries.

Kvass itself is a finished product and can be consumed as a refreshing and cooling drink with the addition of sugar or honey. But there are a great variety of ways to prepare kvass itself. The drink is made from fruits, berries, vegetables and various herbs. Classic option considered to be homemade kvass, the benefits of such a product are much higher than those of store-bought kvass. Therefore, take a little time and prepare this delicious, healing drink for your loved ones. Let's take a closer look at the most common recipes for preparing the drink at home.

1. Kvass without yeast. To prepare a starter for kvass without yeast, you need to take 2 cups of boiled water cooled to room temperature, half a slice of rye bread and 1 tsp. granulated sugar. Place all ingredients in a 0.5 liter jar. Grind the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer (a day or two).

2. Recipe for kvass from crackers. To prepare homemade kvass from crackers, you first need to fry rye crackers (1 kg) in the oven until golden brown. After this, they need to be put in a pan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. Drain the infusion. Pour the remaining crackers with water again, leave for 1-2 hours and pour into the infusion that was obtained earlier. Cool the resulting wort to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. Pour the finished kvass into jars or bottles and store in a cool place.

3. To prepare young rye kvass You should cut the rye bread into slices and dry them in the oven until they are slightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion, which is called wort, add yeast, sugar, mint diluted in warm water, cover with a napkin and leave to ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting five washed raisins in each half-liter bottle. The bottles must be tightly sealed with corks soaked in boiling water and kept for several hours at room temperature, and then placed in a cold place. In three days the young kvass will be ready. For 500–700 g of rye crackers you will need 4–5 liters of water, 10–15 g of yeast, 100–150 g of granulated sugar, 10 g of mint and 25 g of raisins.

4. Beet kvass recipe at home. Required Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste.
To prepare beet kvass, you must first peel and grate the beets on a coarse grater. Place all the ingredients in a 3-liter jar and add water, add a piece of black bread, sugar, and a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to the almost finished drink. Beet kvass is ready.

5. Vigorous kvass with horseradish. It’s easy to prepare kvass with horseradish, raisins and honey at home. For this you will need: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins. First you need to pour boiling water over the crackers and let them stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

6.Berry kvass. It’s better to start by preparing berries: raspberries, blackcurrants, blackberries, lingonberries, blueberries or other berries - rinse, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: per 4 liters of water - 1 kg of berries and 500–600 g of sugar. The resulting mixture must be thoroughly stirred, covered with gauze, and kept for 24 hours at room temperature. Then strain twice and bottle into bottles adding a few raisins to each. Store in a cool place for 1–2 weeks.

7.Kvass with lemon is a wonderful remedy for improving metabolism. This kvass is good for rheumatism, acne, adolescence, obesity, and also lowers blood cholesterol levels. Pour 250 g of dry black bread into 4 liters of boiling water and leave for a couple of hours. After this, strain, add 200–250 g of sugar, 5 g of dissolved yeast and the juice of one lemon. Leave this mixture for a day, then pour it into bottles and place in a cool, dark place for 3 days. You can add some raisins or ground hazelnuts to the kvass.

8.To prepare apple kvass You need to cut the apples and fill them with water, bring to a boil, leave for 2-3 hours. Then strain, add yeast, sugar and citric acid diluted in warm water, then leave for 3-4 days to ferment. For 1 kg of apples - 500 g granulated sugar, 50 g yeast, 3 g citric acid and 5 liters of water.

9.Lemon-honey kvass. The noble drink of emperors. Pour juice squeezed from one lemon into 1.5 liters of boiled water at room temperature. Add 4 tablespoons of honey and 6 teaspoons of sugar, then stir, cover with gauze and let it brew for one day. After this, strain the kvass through triple cheesecloth and pour into bottles, adding 4-5 raisins to each. Close the bottles tightly and place in a cool place to age and mature for a week or two.

10. Rice kvass is used to treat osteochondrosis. To prepare the drink, you need to take 40 grams of rice (any kind), three tablespoons of sugar and five black raisins and pour all this into one liter of boiled, settled water, stir and let it brew in a warm place for four days. After this, strain the finished kvass and leave it in the refrigerator. You should take 100 grams, three times a day after meals.

11. To cleanse the liver, beet kvass will be very useful., the benefits of which are also very great. To prepare it, you need to peel and grate 500 grams of beets. Then put the grated beets in a three-liter jar, add two tablespoons of flour and one glass of granulated sugar. Pour it all with filtered, boiled, cooled water until the neck bends and put the resulting drink in a warm place to infuse. After 7-9 days, the kvass must be strained, and the remaining beets must also be saved. You should take beet kvass 30 grams three times a day before meals, drink the drink every day. After drinking three liters of kvass, you need to take a break for three months, after which the use can be repeated.

Refreshing kvass is also used to prepare valuable and nutritious cold first courses: okroshka and beetroot soup.

Medicinal properties of bread kvass

Since ancient times, bread kvass has been not only a very tasty refreshing drink, but also a real natural healer. Thanks to its numerous beneficial properties, the drink has earned the love of many people. For centuries, our Slavic ancestors drank bread kvass, the benefits of which were life-saving in times of famine, and even during long periods of fasting, the drink is the main source of nutrients. Numerous studies by scientists have shown that the benefits of kvass depend on the composition, which includes substances such as yeast, proteins, carbohydrates, vitamins, minerals, organic acids, etc. (that is, almost everything that the human body requires for a full-fledged existence).

The effect of kvass on the human body

Thanks to such a successful selection of substances in its composition, kvass is endowed with a number of unique properties and is very useful: it perfectly refreshes, invigorates and quenches thirst during a hot meal summer time, improves metabolism, reduces fatigue, increases human performance, and also has a beneficial effect on the functioning of the stomach and cardiovascular system. Kvass prevents the development of unwanted, harmful microflora and enhances the body's fight against disease.

The benefits of bread kvass

Bread kvass is widely used in folk medicine in the treatment of many diseases. This drink is considered the most valuable if it is prepared at home. This kvass does not contain preservatives, dyes, flavor enhancers or other additives. It is completely natural, which is an important factor today.

The benefits of bread kvass are concentrated in its chemical composition, which is enriched with vitamins, amino acids, microelements and enzymes. During the fermentation of the drink, lactic acid and some other acids are formed, so kvass, like yogurt or kefir, kills harmful flora in the intestines and supports beneficial ones. Consumption of kvass is a good prevention of various intestinal disorders.

Kvass quenches thirst well and satisfies in the heat, stimulates vital activity, helps digest fatty and meat dishes, normalizes the balance of fluid and salts in the human body.

Bread kvass is useful for treating the nervous system, hypertension, heart and cleansing blood vessels, and also helps improve mood, since rye kvass contains amino acids, magnesium, calcium, lactic acid, trace elements and B vitamins.

This drink increases potency, treats the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, which is why it is used in diets for weight loss (stabilization of metabolism in the body). Moreover, this applies not only to diets whose goal is to lose weight, but also to therapeutic diets.

It is useful for people suffering from gastritis with low acidity to drink kvass before meals.

Kvass contains a sufficient amount of vitamin C, which is why it is used as a cure for scurvy and exhaustion of the body.

Beet kvass, in turn, restores liver cells and has a choleretic effect; it is also used for arrhythmias.

Surprisingly, but true - the yeast contained in bread kvass can help in the treatment of diabetes and pancreas, and relieve pustular skin diseases. Also, these qualities can eliminate heartburn, heaviness in the stomach and gas formation.

People with sore joints are advised to regularly consume bread kvass internally and regularly apply compresses to problem areas. If you set a goal and be persistent, you can get rid of swelling, pain and stiffness in the joints.

The benefits of kvass also include a beneficial effect on appearance person. Cosmetologists recommend using it to improve skin color, quality of teeth, hair and nails, since it contains calcium, which is known to have an excellent strengthening effect. To get rid of skin diseases, such as acne, dermatitis, furunculosis, long-term non-healing wounds, and other skin diseases, you simply need to constantly drink bread kvass and apply lotions to problem areas. Freckles can also be removed by rubbing them with this drink twice a day.

Bread kvass has a special taste when chilled. It perfectly quenches thirst, energizes you for the whole day and helps improve physical and brain activity.

The benefits of kvass are truly enormous, and in addition to all of its merits listed above, I would like to note one more, no less significant reason for the respect of this drink. Bread kvass helps people fight alcohol addiction. It quenches thirst well and to some extent replaces alcoholic drinks, discouraging the desire to use them. At the same time, in the kvass itself the share ethyl alcohol is 1.2%, which is significantly lower than the same figure in low-alcohol beer.

Real bread kvass - great alternative artificial vitamins and food additives.

Obviously, the beneficial properties of bread are undeniable, but you should not abuse sour kvass for chronic ulcers and gastritis, increased acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. The usefulness of bread kvass lies in the combination of cereals, yeast and natural ingredients (herbs or berries).

Harm of bread kvass

Of course, kvass is a largely healthy product and should be consumed as food, however, despite the enormous benefits of the drink, there are also contraindications to its use.

It is worth emphasizing that homemade kvass is of the greatest value, its benefits are greater, and there are far fewer contraindications for use.

Real homemade and fresh kvass does not contain any harmful substances. There will be no harm from kvass made using the correct technology. But since kvass is a fermentation product, after a while it tends to turn sour. IN industrial production bread kvass is pasteurized or canned, as a result of which the drink loses its beneficial properties. During pasteurization, bread kvass loses half of its useful qualities, and during conservation it also becomes harmful. It is in this case that harm to the body is possible. Kvass contains a small amount of alcohol, so it should be consumed with caution. After drinking kvass, it is not recommended to drive immediately; it is better to wait an hour. It is not recommended to consume homemade kvass for pregnant women, nursing mothers and children under three years of age. The harm of kvass in this case is also associated with the presence of fermenting elements that can cause mild intoxication.

Kvass has potential harm when consumed by persons with diseases such as cirrhosis of the liver, gastritis, and hypertension.

Having analyzed the positive and negative properties kvass, we can conclude: fresh homemade kvass can be drunk with great pleasure. In addition to the fact that it is tasty, the body receives tangible, but not harmful, harm from kvass. Excessive consumption of any product, as everyone knows, does not bring benefits. Therefore, with unlimited consumption, the harm from kvass is obvious.