Prepare kvass from brewer's yeast. What yeast is best for kvass

Homemade bread kvass - favorite summer drink in our family. It is not expensive, and the benefits are obvious, no flavors or preservatives.

Preparation of kvass in the warm season usually takes two days, in the cool three days. So if you start the process on Saturday, then on Monday you can already drink a healthy refreshing drink or enjoy it on kvass.

To put the process on stream, and bread kvass was constantly available, I don’t think about preparing kvass in a three-liter jar. And I immediately make 10-12 liters of excellent sparkling drink per week. We usually have enough. Well, I don’t lose anything in time, that it takes the same two days to prepare a three-liter jar or 10-20 liters

In addition to its direct purpose - to quench thirst, we use kvass in the preparation, in the hot season, of cold soups like ... So we definitely can’t do with a three-liter jar.

In total, bread kvass will turn out approximately: 10 liters.

Total cooking time: 48 hours

Preparation time: 2 hours

Cooking time: 46 hours

To prepare 10 liters of bread kvass, we need:

rye bread 1,200-1,300 kg., plain without spices (coriander, cumin, fennel ...), can be stale,
water 13-14 liters,
sugar 3-3.5 cups,
dry yeast 0.5 tea (3-4 grams), if pressed, then by weight 3 times more (10-12 grams).

How to cook crackers of their bread for kvass

fifteen liter enamel pan we fill clean water 13-14 liters, install on gas stove, turn on a strong fire.

Turn on the oven, heat it up to 120 degrees.

To prepare kvass from bread, first dry the crackers.

Cut the bread into slices about 10-12 millimeters thick.

Lay the sliced bread on a baking sheet.

We send bread to a preheated oven to 120 degrees to dry for about 20-30 minutes.

You should get dry, slightly burnt slices of bread on one side.

Burnt crackers are better than raw ones. It is the burnt rye crackers that give kvass that unique taste and brown.

How to make bread kvass

We spread the dried crackers in a bag of gauze.

After drying the crackers, the oven must be turned off. She won't be needed anymore.

The water in the pan boiled, the crackers were tied in gauze.

We open the lid of the pan, lower the gauze bag with breadcrumbs into boiling water.

Close the pot lid tightly.

Turn off the gas under the pot of boiling water.

I usually dry the crackers and boil the water in the evening.

Do not open the lid until morning until the pan has cooled to room temperature.

Water with crackers should cool down natural way. During cooling, it absorbs the bread taste and aroma.

It turned out to be a wort.

In the morning, after 12-13 hours, we take out a gauze bag with breadcrumbs swollen in it, they have absorbed 3-4 liters of kvass wort.

It needs to be pressed out.

We put a colander in a wide bowl, put a gauze bag with breadcrumbs in a colander.

Gently squeeze the kvass wort with your hands through a colander from a gauze bag into a basin.

Pour the squeezed kvass wort from the basin into the pan.

I give the remaining wet crackers from the gauze bag to the chickens. They know what to do with them. Already waiting.

Add 3-3.5 cups of sugar to the kvass wort, to taste.

Do not forget that during the fermentation of kvass, yeast gradually eats sugar.

We dissolve the sugar, mix the wort with a wooden spatula or slotted spoon.

In a quarter of a glass we collect kvass wort, dissolve 0.5 teaspoon of dry yeast in it.

We set the glass aside with yeast and kvass wort for 15-20 minutes to activate the yeast. Small bubbles should appear.

Pour activated yeast into kvass wort.

If there is no yeast, it does not matter, it happens. Instead of yeast, you can pour three tablespoons of beer into the wort with sugar and mix. This is quite enough for bread kvass to ferment, brewer's yeast also love sugar.

We close the pan with a lid and place it in a dry, warm place.

Usually, in the evening, after 12 hours, already quite noticeable foam appears on the surface of the kvass.

We determine the readiness of kvass.

We try kvass if small hissing bubbles are felt on the tip of the tongue, a sure sign of kvass is ready and it needs to be poured into bottles.

Using a funnel and a ladle or a large mug, pour the foamy kvass into bottles.

I don’t add raisins to the bottles with kvass, because I don’t see any difference, it just swells in the bottle and that’s it, and fermentation is intense both with it and without it.

As they say, add raisins as you wish.

It turned out this time 9 liters of wonderful bread kvass.

We determine the bottles with kvass on the bottom shelf of the refrigerator.

By morning, the bottles swell with bread kvass, with yeast, it becomes carbonated in them. You can already use it.

It is good to drink a mug of cold bread kvass on a hot afternoon own production or taste or on it.

The smaller the gas bubbles in kvass, the better it is.

I will start baking rye bread for crackers next week myself. This prompted me, the fact that purchased panned rye bread is not quite suitable for making kvass. The problem is that when brewing crackers from a molded rye bread an oil film forms on the surface of the wort.

You have to carefully remove this oil film with napkins.

This is due to the fact that in bakeries and bakeries, so that bread does not stick to baking dishes, they are lubricated before baking, in best case vegetable oil. Accordingly, vegetable oil enters the bread. There is especially a lot of it near the crust.

The way out of this suggests itself - cut off the crust (there will be a lot of waste) or buy rye in the form of loaves or round.

And here, too, you need to be careful. It is necessary to look at the bottom of the bread on which it was baked.

Small bakeries bake hearth bread on sheets, and they, in turn, are lubricated with vegetable oil, or even worse, with a non-stick emulsion.

You need to choose bread that has traces of bran or crackers or starch on the bottom. This bread was baked without the use of oil to grease the sheets on the hearth.

But such bread is rarely found even in big cities. Therefore, I believe that for my loved ones, for kvass, it is not a sin to bake your own rye bread in the oven. The recipe is worked out, but I’ll just buy rye flour ...

Be healthy Dear Reader!!!

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Very often, having become acquainted with the recipe of a dish and starting to implement it at home, we have new questions. We have prepared a cooking cheat sheet homemade kvass- its types and calorie content, which one is better, how much it should ferment and infuse, as well as answers to other questions. No wonder they say that "you own the information - you own the world", so we will try to arm you with the knowledge of true fermenters - for a magical result!

Kvass is the most popular drink of the Slavs. He gained his fame for pleasant taste, the ability to quench thirst and add energy, as well as high medicinal properties. Therefore, always having a couple of bottles of elixir in the refrigerator is a good and quite feasible goal.

The most healthy food – home cooking! It's hard to argue with that, right? When the culinary specialist prepares the sourdough with his own hands, sets it for fermentation, controls its taste, acidity and alcohol percentage, then the sourdough will turn out better than any medicine! After all, homemade drinks are 100% natural, they are devoid of artificial ingredients and are absolutely safe for health.

If you are forced to purchase a product industrial production, then it is better to buy one where only natural ingredients are indicated on the label: malt, rye flour, sugar, baker's yeast and purified water.

Also, the product must be labeled with such inscriptions: “unfiltered”, “unclarified”. An indication of the technology for obtaining a drink is desirable. The best and most useful is natural fermentation, which the manufacturer proudly writes about on every bottle.

If the list of ingredients contains incomprehensible names of additives, then such a drink can hardly be called useful and safe, and it is better not to buy such a product.

Types of kvass

In Russia, in past centuries, there was even a profession of "fermenter". Each kvass specialist specialized in certain types of kvass drinks. Kvass can be of a pure variety, for example, bread, berry or beet, and sometimes mixed types.

For example, fruit and berry kvasses are made either on the basis of bread, or on pure or diluted juice. If the drink is prepared to quench thirst, then it will be one taste, and if it is for healing or, for example, for okroshka, then it will be another.

The calorie content also depends on the recipe. How many calories in various types of kvass, we have summarized for you in a table where you can see if the type of product that you like is high-calorie:

Kvass: calories

The subtleties of kvass preparation technology

The technology for preparing homemade kvass elixir can be conditionally divided into 3 stages:

Stage I: preparation of sourdough with or without yeast.

Stage II: fermentation of the sourdough.

Stage III: infusion and storage of the product.

Each stage has its own technology and subtleties, and we will try to deepen your knowledge about them.

I. Types of starters for homemade kvass

Kvass at home can be prepared on your own sourdough, or you can cook on wort or dry concentrate.

Home sourdough

Homemade sourdough is prepared on oven-roasted rye bread, rye flour or bran, with or without yeast.

Pour the base of the yeast-free sourdough very hot water(almost boiling water), add a little sugar (1 tsp per 0.5 l of water) and set to ferment for 4-5 hours.

If we use yeast, then add them to the already cooled bread gruel. As soon as sourness appears, and the mixture becomes cloudy, the sourdough is ready!

The composition of dry kvass (concentrate) includes the following ingredients: rye wallpaper crumbs, wheat crumbs and malt. Usually fermented rye malt .

Dry kvass, the composition of which is 100% natural ingredients, greatly facilitates the preparation of kvass drink. The whole difficulty is to wait for the kvass to ripen!

Sourdough on wort

It can be purchased in retail chains. Wort is a liquid, viscous liquid of dark color, which includes rye and barley malt and wholemeal rye flour. Cooking kvass on the wort is a pleasure!

Yeast for homemade kvass

Inexperienced cooks often have difficulty choosing yeast for sourdough. Which yeast is better to use - pressed or dry?

Experienced fermenters advise using only pressed ones, and before adding them to the starter, they must be checked for activity.

For this small piece dissolve yeast in 2 tbsp. warm water, add a pinch of sugar, stir and put in a warm corner. If the composition begins to give rise to bubbles within 10-15 minutes, then the yeast is fresh and can be used.

What to do if kvass does not ferment, although we did everything according to the recipe

Experienced masters say that sourdough without yeast does not ferment on boiled water, and therefore they recommend taking spring (forest) water. If not, then tap, filtered. The problem is quickly resolved if you add a new batch of sourdough to the unfermented mixture. Keep in mind that yeast-free sourdough start fermenting later than yeast-free sourdough.

Another common cause is stale yeast. If you have been let down by yeast, then mix in a fresh portion, but not more than 10 g per 3 liters of sourdough.

II. Fermentation of kvass

The main difficulties at this stage relate to the fermentation time and determining the readiness of the drink. How much kvass should ferment depends on the sourdough.

With yeast-free sourdough, it ferments longer (2-4 days), but with yeast, fermentation is accelerated. How long it should stand during yeast fermentation depends both on the amount of sugar and on the temperature of the room, but the average time is 1.5 days.

Water for kvass

Often beginners make the mistake of pouring too cold or too hot water into the starter. It is very important for the fermentation process what kind of water to fill the starter with.

We wrote above that boiled water slows down fermentation and it is better to use filtered or spring water. If neither one nor the other is available, then simply pour in water from the faucet, after standing a little beforehand. temperature regime stick to water too: 30-36 degrees and no more, otherwise the yeast microorganisms will die.

The fermentation process occurs due to sour-milk bacteria and alcohol-fermenting fungi, which are just in abundance in yeast. During the fermentation of the wort (sourdough), the following substances are formed: alcohol, lactic acid, carbon dioxide, polysaccharides, acetic and formic acids, etc.

Is there alcohol in kvass

The main question is not whether kvass contains alcohol, but how much alcohol is in it. Alcoholic fermentation fungi in yeast convert sugar into alcohol.

How much alcohol is contained in kvass depends on the amount of sugar in it and how it is prepared, but the average is 1.2 degrees.

For example, in a homemade drink on yeast-free sourdough it contains 0.5%, and if we use yeast and put a lot of sugar, then there are more degrees in kvass - up to 2.7%.

The amount of alcohol increases with the age of the drink. In order not to raise the degree, it is better to add the main amount of sugar or honey to the infusion before putting it in the refrigerator, where the fermentation processes slow down, and the sugars are more slowly converted into alcohol.

Kvass - an alcoholic drink or not

Often there are disputes between drivers of vehicles, kvass - alcoholic drink or not? Yes it low alcohol drink, which you need to drink carefully before the trip, and drinking it while driving is generally contraindicated!

An aged drink can increase the percentage of alcohol in your blood, so you can get behind the wheel no earlier than 15-20 minutes after taking a cooling elixir.

How to determine the readiness of kvass

How to determine the readiness of kvass, if your experience does not yet allow you to determine it by taste?

To find out that the kvass is ready, just open the container and look at the surface of the sourdough. If there is foam, then the “young” kvass is ready. The drink should taste sour, smell a little like alcohol, and bubbles should rise from the bottom of the container.

How to make kvass dark

Often beginner sourdough starters cannot achieve a rich dark color of sourdough. To make kvass dark, it is necessary to fry bread slices well for both sourdough and bread infusion - until slightly burnt.

Too burnt bread gives an unpleasant aftertaste - do not overdo it! Choose black bread like Borodino.

Features of okroshka kvass

In many families, okroshka is often prepared in the summer, and industrial kvass drinks are not always suitable for okroshka due to their sweetness or questionable quality. Then housewives who care about the health of their family are looking for tiny recipes.

Which kvass is better for okroshka is not an idle question, since okroshka is cold soup, which means that the kvass base should be sour and sharp!

The preparation of sour kvass is almost the same as classic recipe- it’s just that almost no sugar is added to the tiny filling (the minimum required to start fermentation).

Okroshochny kvass type is often put on whey or rye and wheat bread, with the addition of raisins and horseradish. It all depends on the taste preferences of okroshka lovers. The main thing is that it be sour and sharp, then okroshka will become an event on your table.

How to make sour kvass

Oven-roasted rye and wheat bread(500 g) pour 1 liter of boiling water, let stand for 3-5 hours.
Next, we filter the bread infusion into an enameled pan, put yeast (10 g), sugar (3 tsp), pour 3 liters of warm water, cover with gauze and set to ferment for 5-6 hours.
When the starter begins to foam, we filter it again and bottle it.
To make kvass sharp, we put a few raisins in each bottle (better white raisins), tightly close and put in the refrigerator for 2-3 days.

Such a drink will be sour and sharp - just right for okroshka. It is the raisins that contribute to its better carbonation and sharpening.

Before pouring okroshka, into okroshka kvass, to improve the taste summer soup, often added egg yolks, mashed with horseradish, mustard, salt and sugar, and insist in tightly closed jar 2-3 hours.

III. Infusion of kvass

After we have strained and drained the “young” kvass from the sourdough, it must be infused in the refrigerator. At this stage, it acquires taste, color and sharpness.

How to make ready-made kvass dark

We said above that well-fried Borodino bread is suitable for dark kvass. But there is another way to do dark kvass- add toasted sugar at the stage of infusion. For this, 1 tbsp. put sugar in a frying pan or small saucepan, turn on the fire and wait until it melts and darkens to a dark brown tone.

Turn off the fire and start adding tablespoons to the burnt hot water(total 100 g of water). We are waiting for the complete dissolution of sugar, and then add it to the bottles with the finished drink. We put the natural product in the refrigerator for infusion.

Before putting the drink in the cold, we can improve its taste and aroma. You can add herbs, leaves of berry and fruit crops, whole berries and fruits, their juice or jam, dried fruits and honey.

How much to insist kvass

The question immediately arises, how much to insist kvass? Experienced craftsmen say that it is infused for about a couple of days - for carbonation and more bright taste. Usually, at this stage, kvass acquires a fizziness, and for this, several raisins are added to each bottle of kvass (it is better to take white raisins). At the same stage, kvass products acquire alcohol.

And the last question we will consider , how long is stored home product? It should be noted here that its useful properties also depend on the shelf life.

Homemade kvassok retains all of its medicinal qualities the first 3 days after laying it in the refrigerator. In the following days, it loses its qualities, slowly turning into an alcoholic drink.

This process is accompanied by a stop of sour-milk fermentation - with a predominance of alcohol. It turns out that it makes no sense to keep it!

We tried to reveal to you all the secrets of cooking delicious house drink- from the choice best kvass to the subtleties of choosing the main ingredients - water, yeast and sourdough.

For real followers healthy eating home kvass factory works 24 hours a day, and the recipe is constantly improving. We wish you to build your own little laboratory in the kitchen and enjoy the experiments!

Hello. The heat will come soon. I would like to at least hope so) And what best quenches thirst. For me, it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband responsible for this, he is good at it.

And today I will tell you a few ways how to make delicious kvass, including for everyone's favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.

In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.

Ingredients:

Bread Borodinsky - 1 loaf
Boiled water - 6 liters
Yeast - 60 gr.
Sugar - 0.5 cups
Rye flour - 1 cup
Raisins - 2 teaspoons

1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.

2. Then transfer the crackers to the water. Water should be about 30 degrees.

3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.

4. Mix the yeast a little to disperse, and pour a glass of flour.

5. Stir and leave for one hour.

6. After an hour, it should rise as in the picture.

7. Pour it to the breadcrumbs in the water.

8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.

9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.

And then it can already be drunk or poured into okroshka.

Recipe for kvass for okroshka from crackers

There are very interesting recipe preparation of this drink specifically for okroshka. It is not so sweet, but it contains additional products that make cold soup even tastier.

Ingredients:

Rye bread crackers - 200 gr.
Water - 1 l.
Fresh yeast - 10 gr.
Horseradish root - 25 gr.
Honey - 1 tablespoon
Flour - half a tablespoon
Raisins - 30 gr.
Sugar - 1-1.5 tablespoons

1. Put crackers well fried in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to them, then mix well until the yeast dissolves. Leave them for 10 minutes.

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.

6. A day later - grate the horseradish root on a fine grater and add to the pan.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Delicious and fragrant kvass is ready. Drink, add to okroshka and enjoy.

Cooking method without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

Rye bread - 250 gr.
Sugar - 180 gr. (a little less than a glass)
Raisins - 20 gr.
Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Put in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.

5. Put the crackers in a three-liter jar.

6. Then add raisins there.

7. And fill in the cooled water.

8. Cover the top with gauze. You can fix with an elastic band and leave to ferment for 2 days in a warm dark place

You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.

9. And this is how it looks two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The remaining bread is already finished sourdough for a new batch. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. And add sugar to our drink and mix.

13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool, because it is more pleasant to drink it chilled. And everything can be used.

On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

According to this recipe, we will make our drink based on sourdough and rye malt.

Sourdough Ingredients:

Rye flour - 250 gr
Water - 2 glasses

Kvass Ingredients:

Rye sourdough - 4 tablespoons
Water - 3 liters.
Toasted rye malt - half a glass
Sugar - 7 tablespoons
Raisins - 1 tablespoon
Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do it and I can say one thing, it tastes very similar)

Ingredients:

Instant coffee - 1.5 teaspoons
Sugar - 1/3 cup
Dry yeast - 1.5 teaspoons
Citric acid - 1/2 teaspoon
Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.

2. Then add citric acid there, stir and pour everything into a bottle.

3. Then add cold boiled water, it will dilute the hot boiling water a little.

4. Next, you need to add dry yeast there.

5. And add more water, but not to the very top, as the yeast will react, gases will go there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours, it is ready, you can put it in the refrigerator or use it.

As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.

Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.

Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.

This drink is especially in demand in summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to cook kvass at home from rye bread.

Ingredients:

Crackers (from dark bread) - 0.2 kg;
Sugar - 7-10 tbsp. spoons;
Yeast (dry) - 1 tbsp. spoon;
Drinking water - 3 liters.

Cooking:

Take dry rye bread and break it into several pieces. If you have fresh bread then dry it in the oven.
Boil water. Let it cool down a bit (5 minutes).
Take a 3-liter jar and pour croutons and sugar into it.
Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
Now add yeast and stir again.
Now the jar needs to be tightly closed with a lid and sent to infuse. Wrap kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, then kvass can tear off the lid.
After 12 hours, you can get a jar of kvass. Now strain the drink through cheesecloth and you can already drink it. Home bread kvass ready. Now you can enjoy it healthy drink, which does not have harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

Bread (rye) - 500 g;
Sugar - 0.25-0.3 kg;
Water - 5 l;
Yeast (dry) - 5 g (pressed yeast can also be used, only 20 g will be needed).

Cooking:

Turn on the oven to 200 degrees.
Slice the bread small cubes. Bread must be taken without additives (sesame, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because extra elements are not needed here.
Lay the bread out on a baking sheet. You don’t need to lubricate it with anything, otherwise our kvass will give off oil. Do not be afraid, bread for a short time won't get burned.
Send the mold with cubes to the preheated oven for 5 minutes. You can bake croutons longer, then the kvass will be darker, and the taste will become sharper.
Pour 5 liters into a large bowl drinking water and boil it.
Wait for the water to cool down and be at room temperature.
Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to jars (separate them into two parts and throw them into jars).
Wrap the tops of the jars with gauze (because kvass must not be covered during fermentation) and send them to a dark place. Banks with kvass should be infused at room temperature for 48 hours.
Dissolve the yeast in a small bowl (follow the instructions on the package).
Strain all kvass through cheesecloth. The crackers that remained in the gauze will need to be squeezed out well, then they can be thrown away, we will not need them anymore.
Strained kvass again pour into jars.
Add diluted yeast and sugar to the jars (0.1 kg per jar will suffice at this stage). Mix everything very well with a long spoon.
Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
Kvass should ferment for 16 hours at a temperature of 18-25 degrees, while it should be in a dark place.
Remove both jars and add sugar to them. Be guided by your taste preferences.
Pour the finished kvass into bottles. Spin them up.
Send the bottles to infuse last time- send them to a dark place with room temperature for 4 hours.
Now our kvass is ready! It must be refrigerated before use. As soon as you put the bottles with kvass in a cold place, the fermentation process will stop.

Be careful! Such kvass is stored no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeasty aroma.

Ingredients:

Rye bread - 0.3 kg;
Raisins - 0.025 kg;
Drinking water - 2 l;
Sugar - 0.1-0.2 kg.

Cooking:

Cut the bread into small pieces (do not cut the crust).
Preheat oven to 180 degrees.
Lay the bread out on a baking sheet in a single layer. The form must not be lubricated!
Place the tray in the oven for 3-4 minutes. Bread needs only to be dried, and not fried, otherwise the finished drink will be bitter.
Boil 2 liters of water.
Put the croutons in a saucepan and pour boiling water over them. Pour about 50 grams of sugar to them, mix everything. Wait until the water has completely cooled down.
AT cold water add raisins. Now it is better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with cheesecloth to keep insects out.
Put the jar of kvass in a dark, dry place, but at room temperature.
Leave the drink to infuse for three days. On the first day, foam forms on kvass - this is an indicator that you did everything right, since the fermentation process has begun.
After the specified time - kvass must be filtered. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in gauze. Squeeze the pulp well and leave it in cheesecloth. From it you can again get kvass several times (2-3).
Now you can still add sugar to kvass. It is required, even if only in small quantities. After all, then it will stand out carbon dioxide and kvass will be carbonated.
Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
Send the bottles to a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
Kvass, which has already been saturated with carbon dioxide, can be put in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready to drink.
When the drink is well cooled, it can be drunk. Kvass from rye bread is ready! Such a drink is stored for no more than 5 days.
To get another portion of kvass from the pulp, you need to do the following:

Put the pulp in a jar.
Boil 2 liters of water and add 100 g of sugar to them. Wait for the water to cool down.
Pour the pulp with boiled water, mix everything.
Throw in a drink small piece bread (fresh)
Subsequent steps will be the same as in the main recipe.

It is believed that this kvass is tastier than the first. Cake from this kvass can still be used 1-2 times.

Be careful! The pulp must be reused during the day.

Alcoholic bread kvass - a recipe at home

Ingredients:

Bread crackers - 0.3 kg;
Dry yeast - 5 g;
Sugar - 0.5-1.5 kg;
Citric acid - 3 g;
Purified water - 5 liters.

Cooking:

It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and laid on a baking sheet. It is worth putting the form immediately into the oven preheated to 190-200 degrees, for a few minutes. If you want bitterness to be felt in kvass, then hold the bread in the oven a little longer.
Boil 3 liters of water.
Put the crackers on the bottom of the pan and pour them with boiling water. Let everything infuse under a closed lid for at least 3 hours.
Take a colander and put gauze on it, which is folded in layers. Strain the infused crackers through a colander. Do not throw away the pulp.
Boil the remaining 2 liters of water.
Put the used crackers in a saucepan, and fill them with boiled water. Leave everything to infuse for 1 hour.
After the allotted time, strain the water, squeeze the cake well, now it can already be thrown away.
Dilute yeast with water. We use dry yeast in the recipe, and before adding it to kvass, you need to transfer it to an active state. detailed instructions will be on the package.
In a large container, mix all the kvass. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
It is necessary to mix everything thoroughly, now send the kvass to infuse for 10 hours. It should be in a dry, dark place, but at room temperature. You can not close the kvass with a lid, just cover it with gauze.
After 2 hours, check the kvass, bubbles should form in it. If they appeared, you did everything right and you will get delicious kvass.
After the allotted time, take out the drink. Taste the kvass, if the strength is low, you need to add more sugar. At this stage, add 0.2-0.3 kg of sugar. Mix everything and send the kvass to infuse further.
After 5 hours, take out the kvass and taste it again. If the strength is low, add sugar again. This time, 200 grams will be enough. Mix everything again and hide.
After 5 hours, try kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the fortress will be 12 degrees, you will not get more.
If the taste of kvass completely suits you, then close the container with a lid and send it to the refrigerator until completely cooled. If the fortress is acceptable for you, but there is not enough sweetness, then just add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
This kvass can be stored up to 7 days.

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: kvass wort, on rye bread, honey, fruit, berry ... You can just drink it in the heat, without fear for the figure and without thinking about the consequences, and it also cooks 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 there are no preservatives in the composition of kvass concentrate.

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. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into kvass, add sugar, add raisins, cover the pan with gauze and put 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: 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 a crust of rye bread and a handful of raisins for better fermentation. 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 the finished kvass in the 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 the bread, cut into 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. Rye crackers Pour boiling water over 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.

Some 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 crackers with hot water 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. So that the zhzhenka does not turn into a charcoal candy, carefully pour hot water into the melted burnt sugar, 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 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 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