Recipe for kvass from breadcrumbs. Homemade kvass from rye bread without yeast

Russian kvass saved a lot of people.
folk saying

Heat ... P-and-it ... ordinary water I don’t feel like it, but sweet lemonades turn me up, and they don’t help with thirst, but I just want to drink even more ... Why don’t we drink kvass?

Kvass at home is very easy to prepare, you can see for yourself by trying to cook kvass according to our recipes. Moreover, the wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry bread ... You can just drink it in the heat, without fear for the figure and without thinking about the consequences, and it also prepares okroshka, so loved by many in the summer.

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that in the composition kvass concentrate there were no preservatives.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water
125 g dry kvass
100 g sugar
20 g raisins,
6 g dry yeast.

Cooking:
Boil water in a saucepan. One and a half liters of hot pour dry kvass, close tightly and leave to infuse for 3 hours. Then strain. Pour the remaining water into the infusion. Dilute the yeast in a small amount of warm water in a separate bowl, pour it into kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and cook it like this: in three liter jar pour 3-4 tbsp. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all over with a glass of warm water. Leave in a warm place to ferment, and when the mass rises a little and rises, add warm water. Add crust for better fermentation rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the thick. It can be used to prepare the next portion of the drink. store ready kvass in a refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp kvass concentrate,
150 g sugar
½ tsp dry yeast (or pressed, they work faster),
1-2 tsp raisins (black).

Cooking:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and mix thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste kvass, and when it suits you, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again warm to continue fermentation. When the bottles become hard, which indicates a good carbonation of kvass, put them in the refrigerator. Open with care!
You can vary the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar
10 g fresh yeast,
a handful of raisins.

Cooking:
Dry bread sliced small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and put in a dark place for fermentation for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and mix. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then use it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water
250 g rye bread,
50 g sugar
a handful of raisins.

Cooking:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers get, the more saturated dark color get kvass. Dissolve sugar in water brought to a boil and set aside. Put the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse kvass for 3-4 days, then strain, bottle and store in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.

By the way, you can use the remaining soaked crackers, in other words, sourdough, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and leaves black currant very fragrant and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar
30 g raisins,
20 g yeast
10 g mint
8 black currant leaves.

Cooking:
Dissolve the yeast in a glass of warm water. Pour rye crackers with boiling water and leave for 3 hours. Strain the wort obtained in this way through cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin. When your wort is fermented, strain it, bottle it, putting a few raisins in each of them, cork and put it in a cool place. After three days you can enjoy delicious kvass.

Several of the following recipes contain yeast sourdough, which can be prepared as follows.

yeast sourdough

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast
water.

Cooking:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Rusks will swell, which means that the amount of water must be calculated so that a thick slurry is obtained. Pour less water first, then top up if necessary. Do not despair if the starter turned out to be too liquid, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to a temperature of 37-40 ° C. Add yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not plastic lid because carbon dioxide is produced during fermentation. This starter is enough for you to prepare 10 liters of kvass.

Dry kvass with horseradish root and honey

Ingredients:
2 liters of water
300 g rye crackers,
50 g honey
40 g horseradish root,
30 g sugar
10 g yeast.

Cooking:
Pour hot water crackers and leave for 2 hours. Then wipe them through a sieve, pour yeast and sugar into the infusion and put them in a warm place for 10 hours. Add honey, chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or different kind flour. Try it!

Kvass from oat flour

Ingredients:
3 liters of water
750 g oatmeal mixed with bran
40 ml yeast starter.

Cooking:
Pour 2 liters of hot water into the flour mixed with bran and put in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for a day. Ready kvass store in cool place no more than three days, although, for sure, it will sell out much earlier.

Homemade kvass from wheat bran

Ingredients:
3 liters of water
800 g wheat bran,
300 ml lemon juice
70 g sugar
25 g dry yeast.

Cooking:
Pour bran with boiling water and hold for low fire In one hour. Then strain the broth, cool it and add yeast and sugar. Insist in a warm place for 10-12 hours, then pour into the infusion lemon juice and stir.

Kvass from rye flour with burnt sugar

Ingredients:
3 liters of water
100 g rye flour
35 g wheat flour
100 g sugar
15 g yeast
15 g burnt sugar.

Cooking:
Pour rye flour with 50-70 ml of hot water and mix quickly until homogeneous mass, no lumps. Boil the rest of the water in a separate bowl, cool a little and add the brewed flour into it. Dilute yeast in warm water, pour into them wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave in this form for 1 day, then add to the drink burnt sugar.

Cooking zhzhenka is easy: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass will turn out. To prevent the zhzhenka from turning into a charcoal candy, carefully pour into the melted burnt sugar hot water, literally drop by drop, to get thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water
250 g sugar
3 art. l. soluble chicory,
bunch of mint,
½ pack dry yeast
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.

Cooking:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar, water to the yeast, stir and leave to cool. When the liquid with chicory cools down to a temperature of 37-39 ° C, pour in yeast mixture, stir and leave for 3 hours at room temperature. Someone loves kvass mild taste, and someone with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. In an already aged drink, add citric acid to taste and refrigerate.

Kvass apple-coffee

Ingredients:
3 liters of warm boiled water,
1 liter of clarified apple juice,
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.

Cooking:
In a large saucepan, combine sugar and coffee, add yeast to them and mix. Then pour in warm water and juice. Wait until all the ingredients are dissolved and, having loosely covered the pan with a lid, leave the mixture for 12 hours to ferment. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar
35 g pressed yeast
1 st. l. chicory,
1 lemon with zest.

Cooking:
Grind the lemon or pass it through a meat grinder, wrap it in cheesecloth, tie it up and lower it into a pot or bucket of water. Add yeast and sugar there, mix. Squeeze the lemon bag several times while stirring and remove. When the ingredients disperse in the liquid, pour the resulting solution into bottles, tighten the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of plastic bottles. The bottle is hard and it is no longer possible to press on the walls - it means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of serum
2 tbsp. l. Sahara,
10 g dry yeast
orange peel and raisins - to taste.

Cooking:
Whey that remains after cooking homemade cottage cheese, it is the most valuable nutrient dietary product. White kvass on whey is one of the ways to turn useful product into delicious. Mix the yeast with sugar, pour in the whey and put in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few at the bottom of each orange peels and some washed and dried raisins. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alerted by the turbidity of kvass, but for home natural product- this is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

“Russian kvass saved a lot of people” - this proverb fully reflects the importance of this drink for Slavic peoples. Unfortunately, today's drink, which is on the shelves in stores and is called kvass, can hardly be called the savior of the Russian people - it is often a mixture of preservatives and acids that are not very beneficial for the body. Good, bread kvass cooking at home is very easy.

Invigorating kvass is a favorite drink of the Slavic peoples. They not only quench their thirst, but are also used for cooking delicious dish, cold soup -. You can take okroshka recipes.

Kvass is different, but any of its varieties contains a group of vitamins B, yeast and valuable enzymes that have a beneficial effect on the digestion process.

There are a very large number of recipes for making this drink: on bread, on malt, on beets, on fruits or berries, on oats, and so on. Some types of kvass were used as remedy in hospitals. But be careful, because of the content of acids in this drink, it should not be consumed by people with gastritis and peptic ulcer because it can aggravate.

Today we will cook kvass on rye (black) bread. It is prepared quite simply, there are no complicated ingredients in the recipe. We will learn how to make it with our own hands, since a home-made drink is much more useful than a store-bought one.

Do not be lazy and it will be alive on your table, quality product which perfectly quenches thirst and saturates the body useful elements. Do not drink chemical drinks, which have only one name left from kvass, but in fact - one chemistry.

Do you know that kvass used to be thicker and stronger modern beer And related to alcohol? homemade drink yeast ( yeast bread) contains 0.7 to 2.6 percent alcohol.

In this recipe, we will not add any additional yeast, it will be enough of those that are already in the bread and on the surface of the raisins. The taste of kvass will turn out with sourness, it can be used to make okroshka. If you like sweet drinks, add a couple of tablespoons of sugar.

• Water at a temperature of 80 degrees - about 3 liters
• Dark bread - 400 gr.
• Sugar - 120 gr.
• Raisins - 1 tbsp. spoon

Important! For kvass, raisins do not need to be washed thoroughly so as not to wash off the dried grape yeast that is on its surface.

1. Cut the bread finely and dry it in the oven. The more crackers brown, the darker the color will be. finished product. But do not use burnt pieces, otherwise the drink will have an unpleasant burnt smell.

2. In 3 liter bottle pour sugar and pour 2/3 of boiled water, which has cooled to about 80 degrees. Stir sugar until completely dissolved.

3. Add croutons to a jar of water and sugar. Let future kvass cools down to 40-45 degrees, after that we pour raisins into it.

4. We cover the container with the drink with gauze, put it in a dark, warm place and observe the fermentation process for 2-3 days.

5. When the product is ready, strain it with gauze. Add a couple of raisins to the container with the finished drink, they will saturate the taste and make the product more carbonated.

6. At the bottom of the jar there will be leaven for the next batch of drink. The next drink fermented on this thick will be even tastier, and its preparation time will be less. It can be stored in the refrigerator.

To prepare a drink on the finished sourdough, add a new batch of dried bread, raisins, 2 tbsp. tablespoons of sugar, pour water and leave for 2 days.

If desired, add sugar to the finished drink for sweetness. Drink natural drinks and be healthy!

Homemade kvass from rye bread with yeast and coffee

Recipe fast food kvass, in just 3 hours. In this recipe we will use instant coffee and dry yeast.

For cooking we need:

• Water - 3 liters
• Dark bread croutons - 200 gr.
• Sugar - 160 gr.
• Raisins - 1.5 tbsp. spoon
• Citric acid - 1 teaspoon
• Instant coffee - 1 teaspoon with a slide
• Dry yeast - 1 teaspoon

1. In glass jar pour water at a temperature of 80 degrees and immerse croutons, sugar and coffee in it. Cover and wait for the water to cool to 40 degrees.

2. Yeast and raisins can be added to 40-degree water. Stir, cover with a warm towel and leave for 3 hours.

3. After 3 hours, you can try the drink. It is fragrant and beautiful.

Below you can see detailed video recipe.

Bon appetit!

Kvass on homemade sourdough

We are all different, some do not use yeast for different reasons. That's why, next recipe- kvass without yeast. The bread that we will use to make it is also without yeast.

At ready drink not like that amber and, perhaps, not such a presentable appearance, but its useful properties more than compensate for its external shortcomings.

To begin with, we will make a special starter, and this will be the most painstaking part of the recipe. We need 3 days to prepare it. When it is ready, we will start preparing the drink itself.

For cooking we need:

• Water - 3 liters
• Rye flour - 150 gr.
• Bread without yeast - 200 gr.
• Sugar - 4.5 tbsp. spoons without a slide

1. Let's start preparing the sourdough: for this, rye flour in the amount of 50 gr. mix well with 50 ml. raw water at room temperature. We cover the resulting mass with gauze in a secluded warm place without drafts.

Rye flour is sold in supermarkets, it will not be difficult to find it.

2. After a day, we subtract 2 tbsp from the sourdough. spoons (30 gr.) Of the total mass, and again add 50 ml to the remainder. raw water and 50 gr. flour. We leave to ferment on the second day in a secluded place. It is very important to observe the proportions and add just such a volume of ingredients.

3. On the third day, we repeat the procedure again and again remove 30 gr. (2 tablespoons) sourdough, and add to the remaining mass raw water and flour 50 gr. That is, we repeated the whole process three times and it took us three days.

We grew the sourdough for three days and got a natural, viable bacterial colony that looks like mustard. It has become airy and should bubble a little. This portion is enough for 5 liters of drink. It will keep in the fridge for 2 weeks and in the freezer for 1 month. If you have doubts about the starter, let it stand for another day, and it will not let you down.

Now let's cook kvass.

Proportion: for 3 liters of water we take 4 tbsp. spoons without a slide of sourdough and 3 tbsp. spoons without a hill of sugar.

4. We put dried crackers in a jar with a volume of 1/4 of the container, pour a little warm boiled water and wait a day.

Sometimes it happens that kvass needs to stand for 2 days. We try and filter the finished drink.

On this starter, the product is ready in a day. It is useful for everyone. If you want the drink to be a little carbonated, add raisins to it: 4 raisins per 1 liter.

The remaining wort from bread and sourdough can be used about 7 more times by adding 2 tbsp. spoons of sugar and 2 liters of water. In a day, the drink will be ready again.

Bon appetit!

Cooking homemade foamy bread kvass with yeast

Homemade drink according to this recipe is very carbonated, with a chic white head. The best part is that it has no preservatives, colors or flavors.

Kvass is in no way inferior in appearance and taste to store-bought kvass, but it is many times superior to it in terms of its useful properties.

For cooking we need:

• Water - 3 liters
• Black bread - 400 gr.
• Sugar - 150 gr.
• Raisins - 50 gr.
• Fresh yeast - 10 gr.

Attention: the taste of kvass largely depends on the taste of bread, so choose fresh, tasty, high-quality bread.

1. Cut the bread and dry it in the oven for about 20 minutes. We make sure that the crackers do not burn, otherwise our drink will have a burnt aftertaste.

We fall asleep crackers in a glass 3-liter jar and fill them with 2 liters of water at a temperature of 90 degrees. Leave them to cool completely for several hours.

2. Strain the bread through gauze in 4 layers.

3. We set aside the liquid to wait in the wings, and sourdough starter return to the jar and again pour 2 liters of boiling water. After 1 hour, strain the bread a second time.

4. Add the liquid separated from the bread to the first portion of kvass.

5. Dissolve fresh yeast in a small portion of a bread drink until smooth and add to the rest of the liquid. Now our kvass is warm and we pour raisins and sugar into it.

6. Cover with a lid and leave to ferment at room temperature for 8-10 hours. To store the drink in the refrigerator, we need a container with a tight-fitting lid.

The kvass turned out to be very carbonated and beautiful. It can be served as non-alcoholic champagne. Bon appetit!

Good afternoon. When choosing a recipe for kvass, you may encounter the problem of a large number of ways in which it can be prepared. I once decided to deal with all this and systematize these methods.

It turned out that the main ones, in fact, are not many at all. A lot of various variations which only confuse. For example, you can find several options for making kvass from wort. But, if you look at it, the wort is made from malt, so it’s more logical not to consider them as a separate method at all.

Reasoning in this way, I divided the recipes into 2 main groups: yeast and yeast-free. I already wrote about cooking with yeast in, so today's note will be devoted to the second group.

As you can see, there are not so many yeast-free options either. Can be made with rye flour or rye bread. At the same time, if we use flour, then it is still better to add malt or ready-made dry kvass to it in order to get a characteristic taste and aroma at the output.

Malt can be prepared by yourself, or you can buy it in a supermarket. Today this is not a problem at all.

Now that the basics are out of the way, let's finally move on to the recipes themselves.

Homemade kvass from rye bread with raisins (recipe for a 3 liter jar)

First of all, it is important to understand that kvass is a fermentation product and it is simply impossible to cook it without yeast at all. Therefore, to say that they are not in the recipe is not entirely correct. It would be more accurate to say that such drinks are prepared without the use of traditional culinary yeast.

For example, this recipe uses wild yeast on the skins of raisins. And if you do not use it, then the workpiece will simply become moldy and sour.

Ingredients:

• 250 g rye bread
• 180 g sugar
• 20 g raisins
• 2.5 l. water

Cooking:

The recipe is actually not complicated, but in order for everything to work out, you need to carefully consider such an ingredient as raisins.

• Since the yeast is contained on its surface, in no case should the raisins be pre-washed, and even more so, boiled.
• It is advisable to purchase raisins in the market, and not in a store, where, most likely, they washed it before packaging.

If you follow these rules, everything will go smoothly.

1. Boil water, then remove it from the heat, dissolve sugar in it and wait until it cools down to 28-30 degrees (do not forget, yeast dies at high temperatures).

2. Cut the bread in small pieces and dry on a baking sheet in the oven at a temperature of 150-160 degrees for 10-15 minutes. Crackers should turn out ruddy, but not burnt, otherwise kvass will turn out bitter.

3. We put the cooled crackers in a 3 liter jar, add raisins to them, pour water that has cooled to 30 degrees and cover the jar with gauze or clean towel.

It is impossible to clog the jar tightly, otherwise fermentation will not begin and the contents will simply turn sour.

4. Now the jar needs to be removed in a dark, warm place for 1-2 days. You can, for example, wrap it in a towel and put it next to the oven (if you use it, of course). It is too important point which may affect the final product.

In these one or two days, fermentation will begin, which can be seen by the bubbles appearing on the surface and the constant rise and fall of the raisins.

After the start of fermentation is noted, you need to keep the jar in the same conditions for another 2 days. That is, ideally, kvass will be prepared in 3 full days.

5. After the specified number of days, we take out the jar and filter the contents through a strainer and gauze to get a drink without impurities.

The remaining soaked bread with raisins is, in general, ready-made sourdough. It can be used to prepare the next jar. This will speed up the process by 2 times.

To do this, take half of the resulting sourdough and the same amount of other ingredients that are indicated in the recipe. We put them in a jar and put them back in a dark, warm place. The drink will be ready in a couple of days.

Considering that only half of the raw materials are needed, 2 servings can be prepared at once. That's some interesting math.

6. Let's return to our freshly filtered kvass. It needs to be poured into plastic bottles, after throwing 5-6 raisins into them.

Bottles must not be filled to the brim, maximum 3/4. Raisin yeast will continue to saturate the drink carbon dioxide and requires free space for expansion.

7. After that, we tightly close the bottles with lids and send them to the usual warm place for 6 hours so that the drink is saturated with carbon dioxide.

And after all these actions, the bottles can be put in the refrigerator to cool. Kvass is ready.

Bread drink made from rye flour and dry semi-finished product

And here is a recipe that includes the preparation of sourdough. This is a simple method in which store-bought dry kvass is used to add flavor.

This powder product consists of grated rye crackers and malt, which you can make yourself, but it's much easier and faster.

Ingredients:

For sourdough:

• 6 heaping tablespoons of rye flour
• 1 teaspoon sugar
• 200 ml water

For kvass:

• 3 art. spoons of dry kvass
• 3 art. spoons of sugar
• 2.5-3.0 liters of water

Cooking:

1. We start by preparing the starter. We take a jar with a volume of 0.7 liters (this is generally a very convenient volume for cooking), pour rye flour into it in the amount of 4 tablespoons, add a teaspoon of sugar and 100 ml of water at room temperature. Stir until sour cream.

2. Then we cover the jar with a towel or gauze and leave it for a day in a warm place. During this time, the yeast contained in the flour will wake up and in a day you can see traces of their activity - gas bubbles on the surface.

3. Awakened yeast needs to be fed: add 2 more tablespoons of flour and add a small amount of water to get a sour cream consistency again. Again, put the jar in a warm place for a day.

If the contents of the jar do not change their appearance and gas bubbles do not form, then most likely the matter is in the wrong flour, in which there is almost no yeast left. Try whole grains.

4. So, after two days of waiting, we proceed to cooking. To do this, we transfer the starter into a 3 liter jar, add dry kvass, sugar and fill it with water. Water should only reach the girdle of the jar, that is, 4-5 cm below the neck.

Mix everything well, cover the neck with gauze or a clean towel and put the jar in a warm place for another day.

5. That's all. The smell will tell you that kvass is ready and you can drink it. It will turn from neutral into a characteristic bread. So the liquid must be filtered, poured into a bottle and put in the refrigerator. If this is not done, the liquid will continue to ferment and it will already be a mash.

Video on how to cook sourdough as in the old days

Before we go further, I suggest watching a video on how to make a classic rye flour sourdough. This recipe is convenient in that you can use one part of the finished material for a drink, and continue to grow sourdough from the second. Thus, you will have the whole summer in stock. necessary ingredients for the fastest cooking.

Yeast-free malt recipe

Using the starter from the previous recipe, you can make kvass from malt.

Malt comes in two types: fermented and non-fermented. In the first case, the color of the drink will be white, and in the second, amber.

Ingredients:

For kvass wort:

• 1 liter of boiling water
• 80 g malt (not fermented or fermented)
• 7-10 tablespoons Sahara
• ½ tsp coriander
• ½ tsp cumin

For kvass:

• Kvass wort
• 4-5 tbsp rye sourdough
• 1 tbsp raisins
• 2 liters of drinking water

Cooking:

1. Prepare the wort by combining malt, sugar, coriander and cumin in one bowl. Pour boiling water, mix, cover with a lid and leave to infuse for 2 hours.

2. Pour the finished wort into a saucepan, add sourdough and raisins, mix and leave in a warm place for 1 day, covering the saucepan with gauze or a towel. Thanks to sourdough, one day is enough.

3. We filter the finished kvass with gauze, pour it into bottles and put it in the refrigerator. And the sediment remaining in the pan can be used for the next batch by adding a new portion of wort and water to it.

As you can see, there is nothing complicated in making homemade bread kvass. It just takes patience and attention to detail.

And that's all for today, thank you for your attention.

IN summer time, perhaps the best drink, which quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say better and more healthy drink can not found. Others claim the opposite.

Kvass. Benefit and harm

The benefits are endless. ethnoscience with both hands for the introduction of this drink in the diet. This is explained by the following useful properties. For example, contained in natural yeast favorably affect the state of health in general, as they contain a large number of trace elements and vitamins. Kvass has a good effect on nervous system, helps to strengthen hair, nails, and also improves the skin. This drink not only perfectly quenches thirst, but also effectively fights against fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all of the above useful properties, kvass also has reverse qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, made from rye bread at home, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, no matter how much the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know the measure. Its use should be limited to persons who have alcohol addiction. You also need to be careful and those who suffer chronic diseases gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions for products containing gluten.

Here he is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all the warnings and recommendations, then it will only bring health.

Cooking kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore the most common. To prepare this drink, you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams of fresh yeast and a glass of sugar, maybe a little more. Boil liquid. Bread must be cut, and then dried croutons. It is desirable that they acquire a dark crust. It is thanks to her that a slightly smoky aroma appears in the drink and spicy taste. Next, the cooked crackers need to be poured with boiling water and let it brew for about five hours. Then the liquid must be filtered and pre-dissolved yeast is added. Followed by a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. In principle, there is no difference in what form they are added. Therefore, you need to take the option that is more convenient. After the yeast and sugar are added, everything needs to be mixed well, but gently, covered and allowed to ferment for about five hours. Later given time kvass should foam, then it needs to be filtered again and after that it can be bottled. You can also put a few raisins in them. Then the drink will acquire a unique spicy aroma. This is how kvass is made from rye bread with raisins. Its taste is richer and richer. After that, the bottles are corked and put in the refrigerator for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two well-known reasons. The first of them - if the containers where kvass was boiled or where kvass was poured were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold can appear in the bottle is the presence of air, which creates a favorable environment for the reproduction of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". IN this case you will need to pre-prepare the starter. It is done in the following way. Fresh yeast dissolves in a glass warm water with a little sugar added. Then the container can be additionally held over the steam. Heat and a small amount of sugar will effectively activate the yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured with hot water. You can also use crackers instead. You can cook them yourself by cutting slices of bread into cubes and drying them in the oven at a low temperature. But if you already have ready-made ones at hand, it is very convenient to use them. After soaking bread or crackers, the infusion must be cooled to 30 degrees and add sourdough to it, mint decoction, sugar. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass container that can be corked. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called "Russian" has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. He is really able to satisfy not only thirst, but also hunger. Which is not typical for this type of drink. Also, thanks to the combination of ingredients, it has a delicate classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. It is necessary to take about a kilogram of rye crackers and immediately pour them with five liters of boiling water, then leave for about 5 hours, not completely covered. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get a starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This recipe kvass from rye bread also contains raisins. For cooking it is better to use dark grade. This will give the drink not only more rich taste, but also a dark noble color. Raisins will need about 50 grams. After the time has elapsed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. Kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to remember traditional version cooking kvass, to which many are accustomed since childhood. For him, you need only a few slices of dark bread, Borodino is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

Bread needs to be slightly dried and browned. To do this, it is better to send the slices to the oven, heated to 140-150 degrees, for about 20-25 minutes. After that, the resulting dark crackers should be placed in three-liter bottle. There you need to pour specified quantity sugar, add raisins, and yeast.

Then everything is poured plain water room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container must be loosely closed and left for about a day. After that, the liquid is filtered. It can be bottled or returned to already clean jar and let it brew for at least another day. This will give the drink a richer and aged taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - due to what then does fermentation occur? The thing is, it does a great job. yeast-free sourdough. She prepares very simply. Crackers, along with crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the same yeast-free sourdough. A drink based on it is considered very healthy and nutritious. Many useful trace elements and vitamins contain rye kvass. Its benefits are about the same as regular use fermented milk products. For example, kefir, curdled milk, fermented baked milk and others. Beneficial bacteria, arising in the process of fermentation, help to improve intestinal motility, and also normalize the work of the entire gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider one more important point. Slices of bread should be slightly toasted.

This can be done in the oven or in a skillet. After that, they must be put in a half-liter jar, covered with sugar and poured with water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, then it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Fried crackers, two tablespoons of sugar are also sent there, then the container is filled with water approximately to the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After the time has elapsed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be disposed of.

After straining, sugar or honey can be added to the finished kvass to taste. One or two tablespoons will suffice. three-liter jar. You can already enjoy your drink. But gourmets are advised to bottle it with the addition of a few raisins to each. That part of the kvass that had to be filtered should not be poured out. It will come in handy for preparing the next batch of drink as a starter. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process is repeated again. Properly prepared sourdough can be used up to three times. If already in the second run the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pot must be placed on slow fire. The liquid should be constantly stirred and brought to a boil, then immediately turned off. IN this process the formation of lumps from the dough is not excluded.

To avoid this, flour should be pre-mixed with sugar. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for a few days. When the process subsides a little, kvass can be filtered and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for making the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be used separately, but do not forget that in Slavic cuisine many cold soups are prepared on its basis. For example, a refreshing okroshka. What could be better in the summer heat!