Bread kvass is a traditional Russian drink. They drank kvass in Rus' all year round and in peasant huts, and in monasteries, and in noble estates, and in the royal chambers. People noted that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, so fasting for ordinary people kvass became the main source of vitamins, along with onions and black bread. Beneficial features Doctors also noted kvass; in infirmaries and hospitals, bread kvass was equated with medicine. Already two centuries ago, doctors knew that kvass improves digestion and expels microbes. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract and prevents reproduction harmful microorganisms, raises the overall tone of the body, strengthens the cardiovascular system.

Useful properties of bread kvass

Not everyone knows the benefits of kvass. Therefore, we will tell you in more detail about the beneficial properties of bread kvass. Bread homemade kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventative dietary drink and increases performance. Since ancient times, the beneficial properties of bread kvass have been used by people to prevent vitamin deficiency, because it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

• for treatment nervous system, hypertension, heart and vascular cleansing, as well as to improve mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in rye kvass;
• bread kvass increases potency, treats the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, and is used in diets for weight loss;
• for gastritis with low acidity, it is useful to drink kvass before meals;
• beet kvass restores liver cells and has a choleretic effect; it is also used for arrhythmias.

So, beneficial properties of bread kvass are obvious, 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, you should add honey to taste. Bread kvass acquires beneficial properties due to the combination of grains, yeast and natural ingredients(herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okroshka kvass, kvass with fruits and berries, kvass without yeast.

Pre-revolutionary Russia had its own hierarchy of kvass:

• honey kvass was considered the most high-born, and the best honey from all over the country went to St. Petersburg for the throne's kvass;
• monastic kvass- the same famous kvass, it was infused with kalach instead of yeast and made in monasteries where they raised their own bees;
• Zhitny kvass from barley and rye malt prepared in landowners' and peasants' houses.
• berry kvass, infused with all kinds of strawberries, lingonberries, cranberries and bird cherries, was considered cheap.

Homemade bread kvass, photo by I. Bykov

How to make homemade kvass

It is quite difficult to prepare real bread kvass, as it was made in Rus'. To prepare bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, fermented for several days, and infused. This whole procedure takes a lot of time... However, you and I can prepare homemade bread kvass from the extract of this drink or kvass wort.

Rules for preparing homemade bread kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in cooled boiled water.
3. It is recommended to store kvass in a cool place.
4. Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.
5. The container in which the wort is infused must be glass or enamel, in aluminum cookware You cannot cook kvass, as it oxidizes.
6. To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass using the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled, cooled to room temperature, water.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the starter, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, crush 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.

How to make bread kvass without yeast at home from sourdough starter

1 tbsp. spoon of granulated sugar
1 - 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers, dried in the oven until golden brown, in a jar. In this case, the kvass will steep for much longer, but will acquire a golden color almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

Since store-bought kvass can hardly be called useful, many people want to know how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, preparing kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to make homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan and pour warm water and leave in a warm place for a couple of hours, stirring occasionally. 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. The resulting wort is cooled 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. The finished kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp. wheat flour, mint to taste.
Prepare the starter. To do this, dilute the yeast in a glass warm water and put in a warm place. Pour boiling water over dried mint and leave to infuse. 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.

Borodinsky kvass recipe

Making Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let 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.

Beet kvass recipe

How to make beet kvass at home
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
How to prepare beet kvass. Peel the beets and grate them on a coarse grater. Place in a 3-liter jar and fill with water. Add a piece of black bread, sugar, 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 almost finished kvass. Beet kvass is ready.

Recipe Kvass razhnaya

How to make rye kvass at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 packet of dry yeast, several sprigs of mint, a handful of blackcurrant leaves
How to prepare rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven. Pour boiling water over the crackers and leave for 12 hours. Brew mint and currants: pour boiling water and let steep for 15 minutes. Strain the crackers through cheesecloth or a sieve, add a decoction of mint and currants, sugar and yeast to the resulting infusion. Stir and leave to ferment for 5 hours. When the kvass starts to foam, remove the foam, strain and bottle.

It’s almost impossible to see barrels of tasty cool drinks on the streets anymore. They have been replaced by plastic bottles with carbonated drinks and kvass, which cannot be compared with real, homemade, healthy ones. But it’s enough to remember how to prepare kvass at home so that you no longer have to drink store-bought kvass.

Natural flavors, or How to shade the taste

Each modern owner has his own recipe, but they are very similar to each other, the difference is usually only in the amount of sugar. Since making kvass at home is not difficult, anyone can easily repeat this process. But ancient recipes deserve closer attention. A drink made from white bread. The black top will give you a bright color and rich taste. A very special aroma and freshness will be provided spices. A sprig of currants or rowan berries will make the kvass signature and unforgettable.

Universal starter

If we talk about how to make kvass at home, then first of all we need to talk about sourdough. If it is not possible to take it from someone you know who has already made kvass, you need very little time and ingredients. Take a loaf of stale bread. If you want to quickly, and the bread is completely fresh, dry it in the oven; the color of the future drink depends on how dark the crackers turn out. Place the resulting crackers in three liter jar, add boiled cold water, sugar and yeast. The speed of preparation of the mixture depends on their quantity.

Sourdough fermentation

To make good kvass, the jar needs to be closed with a lid, wrapped in a towel and left for two days. If you are interested in how to quickly make kvass at home, then simply increase the amount of sugar, then the fermentation process will go faster. The resulting drink must be filtered. If you like it sweeter, you can add a little more sugar. To make the drink more tasty, you can leave it for another day and then put it in the refrigerator. The grounds are stored in a clean jar in the refrigerator. To get homemade kvass again, just take three spoons of starter, add water, sugar and wait two days.

Wort for kvass

This is a more complex option, although experts, when telling how to make kvass at home, usually suggest this, saying that this is the only way to get the most delicious drink. You will need enamel dishes and 500 g of bread. The latter is poured with half a liter of warm water (up to 75 degrees) and thoroughly kneaded until smooth. Add yeast to the mixture on the tip of a spoon and one teaspoon each of sugar and salt. Wrap well and leave for 30 minutes.

Next, you will need half a liter of boiling water (boil the kettle in advance). Stirring continuously, add water to the bread mixture, then cover again and leave for 2 hours. Time plays a role; fermenting too long will result in a cloudy, unattractive drink.

Preheat the oven to 70 degrees. Now you need to pour the mixture onto a baking sheet and bake for an hour. If at the end of the time it is still soft, you can increase the temperature and wait a little longer. Please note that a burnt cake will give very dark color and a bitter taste. Now you need to break it into pieces, put it in a container and pour 5 liters of boiling water. After standing for 2 hours, the starter settles to the bottom, and the wort can be drained. You can repeat the procedure using the remaining starter, but the drink will be lighter.

To get kvass from wort, add sugar (about 5 tablespoons), half a teaspoon of yeast and be sure to close the container tightly. Consider the fermentation process - you need to leave space so that the foam does not come out from under the lid. Close the container so that the drink is stronger and richer. In 2-3 days it will be ready. You don't need to drain it, just put it in a cool place. Over the course of a week, the drink may only gain in taste if you do not drink it first.

Homemade kvass from black bread

This is the most common option, since white bread does not provide such a rich taste and color. Even in the old days, all the rye crackers were left for making a soft drink. If you decide to make homemade kvass, then make a supply of dried bread in advance. It can be ground into crumbs in a meat grinder or left in pieces. One three-liter jar will require a kilogram of rye crackers, 40 g of yeast and one and a half glasses of sugar. The cooking process is quite simple. The crackers are poured with warm water, left for 2 hours, then the liquid is poured into a clean jar, and the crackers are filled with water again. Once drained again, they can be discarded. Now sugar and yeast are added to the jar of liquid. After a day you can drain and cool.

If you have an abundance of white bread, then crackers made from it can also be used for a sparkling drink, but homemade kvass made from black bread is the most delicious. This recipe is very popular. Today, the most commonly purchased mixture is a store-bought mixture of wheat, rye crumbs and malt. This dry kvass is a good helper for modern housewives.

Homemade kvass without yeast

It is best made with homemade sourdough made from rye flour. If you want to know how to make kvass at home, then write down the recipe. The starter needs to be prepared in advance. It will last a long time in the refrigerator. Moreover, it is healthier because it is made through natural fermentation. Buy at grocery store rye flour, besides it, you only need sugar and water. Mix four tablespoons of flour with 100 ml of water, stir until thick sour cream forms and add a teaspoon of sugar. The jar should be covered with damp gauze. Every other day you need to add flour and water, stir well. On the third day we repeat this procedure. On the fourth day, the starter is completely ready; it has the characteristic smell of sour rye bread. Now you can put it in the refrigerator, but do not forget to feed it with rye flour once a week, otherwise it will die.

You can bake delicious yeast-free bread from this starter, but today we are interested in how to make kvass at home. The procedure will not take you more than 10 minutes. You will need a three-liter jar, water, 6-8 tablespoons of store-bought dry kvass, the same amount of sugar and a glass of ready-made starter. By the end next day the drink will be ready. In cold weather this may not be enough and ripening will occur more slowly.

The finished kvass must be carefully strained. Try not to shake so that all the grounds remain at the bottom. Add water to the jar and add 3 tablespoons of dry kvass, as well as 3-5 tablespoons of sugar. If kvass is intended for drinking, you can add more sugar, but for okroshka you need a more acidic drink.

Beetroot - unusual kvass

And yet, it is very beautiful, tasty and incredibly healthy. Beet kvass was extremely common in Slavic countries, Ukraine, Belarus and Rus'. Today, few people make this drink, so let’s take a closer look at how to make beet kvass. First, let's look at the most healthy, yeast-free option.

To prepare the drink you will need 0.5 kg of fresh beets, 3 liters of water, a tablespoon of sugar and a piece of rye bread (approximately 50 g). The quality of the drink depends on the freshness of the beets; it is best made from freshly dug root vegetables. It needs to be washed, peeled and cut into thin strips. Place all the beets in a jar and pour boiling water over them. To start fermentation, you need to add sugar and crumbled bread. Now all that remains is to cover the jar and put it in a warm place.

This process is not too fast; the drink will be ready in about 5-7 days. Its readiness is easy to determine: as soon as foam has stopped forming on the surface, the kvass can be drained. If you want to drink it as a drink, add more sugar to taste. If you want to leave it as a base for borscht, it is better to add a little fresh garlic.

Yeast beet kvass

If waiting a week is not your rule, then read how to make kvass from beets with yeast. Take half a kilogram of beets, three liters of water and a rye crust. In addition, you will need to add 5 tablespoons of sugar and 1 tablespoon of yeast. The beets cut into strips need to be dried. To do this, place the cubes on a sunny windowsill or use the oven. After this, pour them into a saucepan, add water and leave to simmer until soft. The broth must be drained and all other ingredients added. In a warm place, the kvass will be ready on the second day; now you can drain it and put it in the refrigerator. The drink saves everything useful material, in particular B vitamins, iron, calcium, potassium, magnesium, iodine, which beets are rich in.

The famous Petrovsky kvass

This drink is very sparkling, carbonated and tasty, and making kvass at home does not require any special culinary skills. Pour two and a half liters of boiling water into a saucepan, add 800 g of rye crackers, leave to swell. Carefully drain the liquid part and add the yeast, leave for 6 hours so that the mixture begins to ferment. You can “forget” about it for the night. Now the well-fermented mixture needs to be heated and add 100 g of horseradish and honey. This will add piquancy to the drink. Pour the mixture into a container, add 50 g of raisins and millet. Such ingredients will make the drink carbonated and light. Close the jar well and place in the refrigerator or cool place. In two days you will receive an original, tasty and carbonated drink.

How to prepare alcoholic kvass

This drink is much weaker than beer, but many people like its invigorating taste. It is quite easy to prepare this kvass at home. The recipe looks somewhat complicated, but in fact it only requires strict adherence to the instructions. Due to the fermentation of the wort, alcohol is produced, and the strength of the drink is slightly more than 1%. You will need to find barley malt, rye flour, breadcrumbs, molasses, water and raisins. You need to knead the dough from malt, flour and water. The dough should sit for several hours and fit well. Then the dough is placed in a warm oven for 3 hours. After this, knead it well, dilute it with water to a liquid state and leave it warm for a day.

At the end of the day, the dough should rise again. It is sprinkled with breadcrumbs, raisins and water are added and kneaded again. After a day, the liquid part (wort) must be poured into a separate container, and the grounds must be poured with boiling water again. After 5-10 hours the wort is drained again. The grounds can now be thrown away, and add mint infusion, molasses (can be replaced with sugar) and raisins to the liquid part. Now close the container well and put it in a cool place for 10 days. The drink is ready to drink, but you should not quench your thirst with it if you want to get behind the wheel.

Oat kvass

About the benefits of this amazing plant everyone knows. Oatmeal and jelly are not only shown as a source of vital substances, but are also good for various gastrointestinal diseases. Few people have probably heard about oatmeal kvass, but our great-grandfathers knew how to cook it. Be responsible when choosing seeds. Oats intended for planting or livestock feed are often processed various substances so that it is not spoiled by rodents. Such chemistry is not at all useful. You can buy good, unrefined oats at the pharmacy, which are ideal for nutrition.

In order to prepare a three-liter jar of a healthy drink, you will need a glass of washed grain, three liters of water and 5-7 tablespoons of sugar. After pouring the oats into a jar, fill it with water, add sugar and mix gently. After three days, the finished drink must be drained through cheesecloth, and sugar and water can be added to the grains again and another portion can be prepared. The drained liquid part should be left in the refrigerator for another three days, after which the drink can be considered ready. Now you know how to make kvass from oats. This is the easiest recipe of all.

Fragrant apple kvass

If you have a dacha, then you probably have sour apples growing there, which have nowhere to go. These are the ones that are suitable for making kvass. From one kilogram of apples you will need to cook 4 liters of compote. Let it cool and brew, then strain. In order for the kvass to begin to ferment and become bright and carbonated, you need to add sugar, honey and 2 tablespoons of yeast, as well as various spices to taste. It could be cinnamon, ginger, cardamom, vanilla, mint or any others. Close the resulting mixture tightly and put it away. dark place For a three days. After this, you can bottle the kvass and put it in the refrigerator. Now the sparkling drink is ready to quench your thirst in the summer heat.

There are a great many kvass recipes in the world, and among them you can certainly choose your own recipe, which will become your signature and will delight not only you, but also all family members. Almost every housewife knows how to make bread kvass at home, but not everyone remembers the old recipes for apple, beetroot or oatmeal drink. Kvass perfectly quenches thirst, serves as a source of natural vitamins and microelements and has a good effect on digestive system, and therefore immunity in general.

In hot weather, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink can also be easily prepared at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

• You can make kvass from any type of bread, but the best drinks are made from black rye loaves without the addition of caraway seeds, dill, etc.;
• use only glass, plastic or enamel containers;
• prepare breadcrumbs for kvass without oil and spices;
• During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

• rye bread – 0.5 kg;
• water – 5 liters;
• sugar – 250 grams;
• pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Cut the bread into small pieces and fry in the oven until golden brown. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place at room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter the kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Cover the container loosely with a lid so that carbon dioxide can escape freely, then place in a dark place at a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, stir. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

• black bread – 0.5 kg;
• sugar – 300 grams;
• water – 5 liters;
• unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast

With the onset of summer and hot days, our diet changes; we want to quench our thirst with soft drinks, and one of the healthiest drinks is homemade kvass. It is not store-bought, but prepared at home, following simple rules.

When I became interested in the topic of kvass, I was extremely surprised that it turned out to be very ancient drink. Archaeologists have found descriptions of a drink reminiscent of kvass, which date back as far as the 3rd millennium BC. e. In Rus', the first mention of kvass dates back to 989, i.e. this drink, popular among the Slavs, is more than 1000 years old. The popularity of kvass was so great that there was even a profession for a specialist in its preparation - kvassnik. Both rich and simple peasants prepared and drank kvass. And no wonder, because kvass is not only a tasty drink that quenches thirst, it is also very beneficial for our health, relieves fatigue and gives strength.

There are several types of kvass - bread, fruit, berry, beet. The most common is, of course, bread kvass. That's what we'll talk about today.

Kvass is one of the few products that are made from natural ingredients and do not contain GMOs that are hazardous to health. After all, to make kvass you need malt, which is made from barley and rye, and, fortunately for us, they have not yet been subjected to genetic modification.

Kvass is essentially one of the healthiest drinks with a pleasant bready aroma. Its effect on the body, thanks to lactic acid bacteria, is compared with kefir or yogurt. Kvass is rich in vitamins C, B, PP, E, amino acids and microelements. In kvass, due to the fermentation process, microorganisms are produced that normalize digestion, prevent the proliferation of microbes and harmful bacteria, strengthen the cardiovascular system and help reduce bad cholesterol. Homemade kvass helps strengthen the immune system, reduce fatigue, and invigorate the body. Kvass is recommended for diabetics and people with pancreatic disease. Doctors recommend drinking kvass for various eye diseases, bronchitis and even pneumonia. Kvass is an excellent source of calcium, it strengthens nails, tooth enamel and hair. And even male potency enhances this amazing drink. And among other things, this is a low-calorie product, so you can consume it, replenish the body with all sorts of benefits, cleanse it of harmful accumulations and at the same time lose weight.

Of course, like any product, kvass has contraindications and limitations. Lactic and fruit acids can play a negative role for those who have chronic diseases stomach problems such as ulcers. This drink is not recommended for cancer patients, liver diseases and Bladder. Well, it is not advisable for pregnant women and drivers to drink kvass because of the alcohol content in it.

It is very important to understand that if you decide to just buy a ready-made drink, it is unlikely to be natural. Read the ingredients yourself, you will find flavorings, sweeteners, and preservatives. This drink is often prepared not by fermentation, but simply by mixing various ingredients. Containers for kvass are obviously harmful plastic bottle. And the shelf life of such a drink is long. Whether or not to use this “kvass” is up to you. Still, it is safer and healthier to prepare homemade kvass according to the recommended recipes.

Bread kvass at home - recipe for a 3 liter jar

Classic recipe bread kvass, a taste from childhood, when we could enjoy a cold drink from a barrel. Making kvass at home is also not difficult. I give step by step recipe with a photo to give you an idea of ​​the cooking process.

Ingredients:

• rye bread - 200 gr.
• water - 2.5 liters
• dry yeast - 2 gr. (about 1 tsp)
• sugar - 5 tbsp. l.
• raisins - 1 handful

1. Kvass is made from rye bread. The bread can be cut into large slices, but I prefer beautiful cuts cubes. Place the sliced ​​bread on a baking sheet and place in the oven. The bread should be well fried and even until it turns black.

2. Throw the fried crackers into a 3-liter jar; they should completely cover the bottom of the jar.

3. Add sugar directly to the jar.

4. Pour boiling water over the crackers, leaving a little room for the liquid to rise during fermentation.

To prevent a glass jar from bursting, place a knife blade under its bottom.

5. Dissolve dry yeast in a separate bowl with warm water, add a little sugar and let it ferment. During this time, the water in the jar will cool to room temperature, and we will pour “revived” yeast into it.

6. Close the jar of kvass with a plastic lid and leave it for a day in a warm place, preferably on a sunny windowsill. During this time, the crackers will rise to the top, and the kvass will acquire its characteristic Brown color. Strain the kvass through clean gauze.

7. Throw the washed raisins into the bottom of a cleanly washed jar and pour in the prepared kvass. You can add more sugar if you wish, although I prefer not very sweet kvass. Close the jar with a lid and put it in the refrigerator.

7. But we will want this amazing drink again? For this we use old sourdough with bread. Select approximately 1 cup of starter. And we repeat the whole process again. Place fried fresh crackers at the bottom of a 3-liter jar, add starter from previous kvass or new yeast, 2 tbsp. l. sugar and pour boiling water. And so we continue this procedure every time until summer ends.

8. Enjoy a cold, tasty summer drink - homemade bread kvass.

Recipe for bread kvass without yeast at home

Not everyone likes foods or drinks with yeast. But there is always a way out - kvass can be prepared without yeast, simply by adding more raisins.

Ingredients:

• rye bread - 400 gr.
• water - 3 liters
• sugar - 120 gr. for the first time and 2-3 tbsp. l. for each next
• raisins - 30 gr.

1. As in the first recipe, toast the rye bread in the oven. If you want to get a darker kvass, then fry more.
2. Pour sugar, about 1/2 cup, into the bottom of the jar and pour in a small amount hot water. The water temperature should be approximately 80 degrees. Stir until the sugar is completely dissolved.

3. Pour the crackers into the jar and add the remaining water. Water should be poured up to the shoulders of the jar, leaving room for the swollen bread.

4. When the water has cooled to approximately 40 degrees, add the raisins. The fermentation process will depend on its quality.

5. Cover the jar with a clean towel and leave the kvass to steep in a warm place for 3 days. After this, strain the finished kvass using gauze.

6. Pour kvass into glass jars, having previously thrown a few raisins into each. Close with airtight lids and place in the refrigerator.

7. We use the remaining starter for a new portion of kvass (you will need about 1/2 of the old starter). Fry the bread again, mix with the sourdough, add sugar (2-3 tbsp) and raisins and add water.

The second and subsequent starters will be ready faster - in 1.5 - 2 days.

Grandma's recipe for homemade kvass

Probably many grandmothers treated them to hearty, cold kvass in the summer, which increased their strength and quenched their thirst (almost subsided). This kvass is traditionally prepared using yeast. The difference in this recipe is that the yeast starter is infused for up to 2 days, and only then the kvass is prepared. How to make kvass at home from bread with yeast will be clear from this video.

Recipe for kvass from wort

This recipe will be useful for those who want not to bother with sourdough and prepare kvass quickly. To do this, purchase ready-made kvass wort for sourdough in the store and start preparing.

Ingredients:

• water - 5 liters
• kvass wort concentrate - 8-10 tbsp. l.
• sugar - 1.5 cups
• dry yeast - 1 tbsp. l.
• raisins to taste

1. Boil water, let it cool slightly and add kvass wort concentrate to the pan.

2. Gradually add sugar and stir.

3. Add dry yeast, stir with a spoon until sugar and yeast are completely dissolved.

4. Cover the pan with a lid and place in a warm place for a day. During this time, an active fermentation process will take place.

5. After a day, pour the finished kvass into jars, adding a little raisins to each. Be sure to tightly cover the spilled kvass with lids and place it in a cold place for 4-5 hours so that the kvass becomes more vigorous.

Homemade kvass made from rye flour

Kvass from rye flour also called village kvass. Its color is much lighter, and in terms of health benefits for the body, rye kvass is ahead of others. The process of preparing such kvass takes a lot of time, but the result is an excellent drink that is suitable both for quenching thirst and for okroshka.

Ingredients:

• water - 2.5 liters
• rye flour - 7 tbsp. l.
• sugar - 4 tbsp. l.
• raisins to taste

First prepare the starter from rye flour. To do this, in a 3-liter jar, 5 tbsp. l. Mix rye flour with warm boiled water (200 ml) until it becomes thick sour cream. Add 2 tbsp. l. sugar (can be replaced with honey). If desired, you can add raisins. Stir well until lumps disappear. We close the jar with a lid and place it in a warm place for 3 days. The starter must ferment and the fermentation time depends on the quality of the flour, sometimes the starter is ready earlier.

The next stage is the activation of the starter. We must add 2 tbsp to the resulting starter. l. rye flour, 2 tbsp. l. sugar and add warm water to the shoulders of the jar, stir well. We close the jar with gauze and send it to a warm place (a sunny windowsill would be good) for 5 whole days.

After 5 days, strain the kvass and put it in the refrigerator.

But that's not all - the grounds that remain at the bottom will be useful for a new portion of kvass. You can use the grounds all summer, just activate it each time. To do this, each time after decanting the kvass, add new flour and sugar or honey to the grounds, add warm water and leave to steep for a couple of days. This way you will get a wonderful healthy drink for all hot days at minimal cost.

Homemade kvass from malt

Another recipe for easy preparation of kvass at home from malt. Malt is soaked and sprouted seeds of cereals - barley, rye, oats, etc. Malt starts the fermentation process and is widely used for making beer and kvass. Making malt is a labor-intensive process, so we will use ready-made rye malt, which is sold in the store.

We will need:

• rye malt - 110 gr.
• water - 5 liters
• dry yeast - 3 tsp.
• sugar - 400 gr.

Boil water in a saucepan, and immediately after boiling, add malt into it. Stir well to dissolve all lumps.

Pour a little malt solution (about 1/2 cup) into a separate glass, cool to about 35 degrees, then add yeast. Cover the glass with a towel and place in a warm place to ferment for 10-15 minutes.

Pour sugar into the remaining solution and mix well until it is completely dissolved.

Add the fermented yeast to the warm malt solution and leave to brew for about 12 hours.

Afterwards all that remains is to strain the kvass through cheesecloth, pour it into bottles and put it in the refrigerator. It is advisable for the kvass to stand in the refrigerator for another 1-2 days.

I hope that warmer days will finally arrive and we can enjoy delicious summer drinks.

- an original Russian drink, which was drunk by the great-grandfathers of our great-grandfathers. The tradition of making and consuming kvass has been preserved to this day, but the recipe has not undergone any changes - why improve something that is perfect?

It is homemade kvass made from black bread that perfectly quenches thirst in the heat, lifts your mood, and improves your appetite.

From this article you will learn how to prepare bread kvass at home, get acquainted with various options preparing this drink, and also learn a recipe for kvass from rye bread, following which you can ensure a constant celebration of taste and life in home desk. And most importantly, all the recipes are simple, you just have to tune in to a positive mood. So, let's go!

Before we begin the actual production of this divine drink, it would not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise any questions - our ancestors actively consumed it to combat vitamin deficiency and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

1. Organic amino acids, which are the building blocks of protein.
2. The entire group of vitamins B, E and PP, vitamin A.
3. Useful elements are copper, iron, phosphorus and calcium.

It is also rich in carbohydrates, the main source of energy. That is why you can easily “get enough” of kvass, if, of course, you consume a sufficient amount of this energetically valuable drink.

Thanks to this luxurious composition, kvass helps our digestive system cope with heavy foods, helps establish water-salt balance and strengthens the immune system. Agree, quite a rich list useful qualities, for which it’s worth learning how to make kvass on bread.

How to do it at home?

Let’s make a reservation that all of the above is true only if we ourselves prepare kvass from bread at home.

Drinks sold in stores are rather rich in preservatives and other joys of the chemical industry, which, although they allow the liquid to be stored for a long time, completely kill all useful qualities.

And the recipe for homemade kvass has nothing in common with the processes occurring in factories for the production of “industrial” kvass.

Recipe for black bread with yeast

To prepare homemade kvass from black bread according to the classic recipe, we will need:

• half a kilo of black bread;
• five liters of water;
• 250 grams of sugar;
• 20 grams of pressed or 5 grams of dry yeast.

And here - detailed recipe bread kvass with these ingredients:

1. Cut the black bread into small pieces and dry in the oven until a slight golden brown crust appears. It is important not to overdo it and not end up with a black crust.
2. Pour boiled water cooled to 30 degrees into the container in which fermentation will take place.
3. Add crackers to the water.
4. Cover the fermentation container with gauze and place the wort in a dark place for about 24 hours.
5. After a day, the wort is ready for filtration. It is necessary to squeeze out the crackers, filter the liquid, and transfer it to a clean container.
6. To start the fermentation process, add 200 grams of sugar and diluted yeast.
7. Cover the container with the wort with a lid, making sure to leave a gap for the release of carbon dioxide produced during the fermentation process. We direct it to a dark place for 14-15 hours, room temperature.
8. Strain the resulting drink.
9. Add another 50 grams of sugar and mix.
10. The drink is almost ready. All that remains is to pour it into bottles, seal it tightly and let it rest for a few more hours.

This recipe for bread kvass is so simple that even a child can repeat the procedure. Meanwhile, even this simple recipe you can speed it up a bit and get homemade kvass of excellent quality from rye bread even faster. To do this, you need to pour boiling water over the crackers, let them cool, and immediately after that add yeast and sugar.

This recipe can be used to prepare white bread kvass, but it is black bread that will give the classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

1. A kilogram of black bread.
2. Five liters of water.
3. 300 grams of sugar.
4. A glass of wheat flour.
5. Yeast (30 grams pressed or 7 grams dry).
6. A few mint leaves.

To prepare kvass according to this recipe, we will need to prepare it first. Don’t be afraid of this scary unfamiliar word, everything is extremely simple - just pour 30 grams of pressed (or 7 grams of dry) yeast with a glass of boiling water, add 50 grams of sugar and a glass of any type of wheat flour. We send the resulting mixture to a warm place where the starter will “reach” for at least an hour or two.

While the starter is preparing, pour boiling water over the black crackers, add 250 grams of sugar and leave to cool. Mix the cooled liquid with the starter, add mint leaves and let it ferment. The fermentation period this time is about a day.

After 24 hours, the drink must be filtered, bottled, added a pinch of sugar and placed in the refrigerator. Congratulations, now you know how to make bread kvass with an interesting taste!

There are many ways to make homemade kvass with, as they say, a twist. In our case, the word “zest” is used, among other things, in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly higher strength of the finished product, if, of course, there is such a task.

Personally, I don’t see the point of making this drink - it will lose the quality that I see as its main advantage - ease of use in hot weather and the rapid quenching of thirst that accompanies the consumption of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

There is also a recipe for making bread kvass without yeast. In this case, on the contrary, the drink will turn out even lighter than usual. In addition, it will be significantly lower in calories, which will certainly appeal to people who avoid drinking high-calorie drinks due to the threat of excess weight.

In order to prepare bread kvass without yeast, follow several simple procedures:

1. Cut 500 grams of black bread into slices and dry.
2. Boil 5 liters of water, add 250 grams of sugar and crackers to it, stir thoroughly.
3. Cool the resulting brew to 22 degrees Celsius, pour into a fermentation container, remembering to leave part of the volume for carbon dioxide.
4. Add 50 grams of unwashed raisins. It is important to use unwashed dried berries, since it is on the surface of the raisins that bacteria live that will help us with fermentation. Transfer the jar to a dark place whose temperature is about 20 degrees.
5. After a couple of days of fermentation, filter the kvass and add 50 grams of sugar.
6. Pour into bottles, after adding a few raisins to each, and move hermetically closed bottles in a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink has cooled to 8-11 degrees, you can start drinking!

Homemade bread kvass prepared according to this recipe will be quite carbonated, but not very strong. If the goal is to get the finished product faster, it is better to follow the classic recipe, according to which kvass is prepared at home from rye bread with the addition of yeast. The classic recipe will allow you to get the finished product within a day.

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual aroma, understood how to make it stronger or lighter, learned about new role raisins, which most likely have not been thought about before.

We wish you good luck, sincerely hoping that the article was useful, and that the homemade bread kvass you personally prepared will delight not only you, but also your loved ones!

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