How to put kvass on bread. Bread kvass with yeast

Kvass – traditional drink with a rich history going back centuries. IN Ancient Rus' it was cooked everywhere. Every housewife knew how to make kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and useful herbs, vegetables, berries. Modern options There are many ways to prepare kvass - from time-pressured to leisurely, from classic recipes to innovative and exotic ones, for example, oat kvass.

In this article I will talk about popular methods of preparing popular Slavic drink and I'll bring you delicious ones step by step recipes.

History of kvass

The first mention of the miraculous and tasty drink dates back to the year 996 in ancient chronicles. The Grand Duke of the Kyiv and Novgorod lands Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but good old kvass has not lost its popularity. It has a healing and invigorating effect and a colossal number of beneficial properties, including:

improvement of metabolism;
restoration of water-salt balance;
positive influence on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in vitamins B and C. The yeast included in the composition strengthens hair and prevents the formation of acne.

Let's move on to the “main dish” of the article – recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass made from black rye bread

Ingredients:

Water – 8 l,
Rye bread – 800 g,
Yeast – 50 g,
Sugar – 1.5 cups.

Preparation:

I cut the bread into thin slices and place it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. If necessary, I reduce the temperature. I make sure that the slices are dry and not burnt.
I put water on the stove and pour in sugar. After the water boils, add the prepared bread crumbs. I remove the pan from the stove and leave it alone for several hours. The kvass base should cool to a temperature slightly warmer than room temperature.
Add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
I cover the wort with a towel and leave it for a day. Every other day I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I strain through multi-layer cheesecloth, pour into jars and leave to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without any fuss with yeast or claims to originality.

Ingredients:

Sugar – 1 tablespoon,
Water – 3 l,
Rye bread – 400 g.

Preparation:

I take the bread and crumble it at 3:00 liter jar to fill the bottom. I don’t dry it first.
I fill it with water room temperature, I pour out the sugar.
I cover with a glass lid to allow the drink to breathe. I leave it to wander. The warmer the house, the faster kvass"It will come." 2-3 days are enough.

The resulting kvass can be used for okroshka and marinating meat. The grounds are applied several times. Before next cooking, don't forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to do homemade drink with pleasant sourness and a sweetish-caramel taste in half an hour? Follow the recipe.

Ingredients:

Water – 2.5 l,
Dry yeast - 2 teaspoons,
Citric acid – 1 small spoon,
Sugar – 200 g.

Preparation:

I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
I'm cooking burnt sugar. I put it in a separate pan granulated sugar. I turn it on medium heat. I wait until the sugar turns golden brown. It is very important not to overheat it. Otherwise, the drink will turn out bitter. Add 150 g to the brown mass cold water, I mix thoroughly.
I combine the sugar and the resulting mixture in a jar. I mix again.
I'm closing top part jars with a thick cloth (kitchen towel) and place in a warm place for half an hour. I pour it into containers and put it in the refrigerator to cool. That's all the wisdom!

How to make kvass from white bread and yeast

main feature recipe - using a loaf white bread. It will give the kvass an unusual golden hue.

Ingredients:

Water – 3 l,
Bread – 150-200 g,
Dry yeast for baking - half a teaspoon,
Sugar – 4 tablespoons,
Raisins – 30 g.

STEP-BY-STEP PREPARATION:

I'm cutting bread. I dry the slices in a preheated oven and pour them into a 3-liter jar.
Pour in water and leave for 30 minutes, letting the crackers soften. After half an hour I add sugar, yeast and raisins. I stir thoroughly.
Cover with a lid (loosely) and leave for 1-2 days. The richness of the taste of kvass and its sourness directly depend on the amount of time. Next, I filter and bottle it. I put it in the refrigerator for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

Water – 2 l,
Borodino bread – 350 g,
Raisins – 50 g,
Mint - a small bunch.

Preparation:

I am preparing an infusion based on mint. I pour boiling water over the herb and let it brew.
I cut the loaf into small cubes and throw it into a jar. I thoroughly wash the raisins, dry them and add them to the bread. I'm pouring herbal infusion and add boiled water to the jar. I close the lid.
I leave it in a warm place for a day. Next, I pour it into a bottle, carefully separating the grounds using gauze. I screw the lid on and put it in the refrigerator.

Helpful advice. The taste of okroshka kvass will become richer if you add fresh currant leaves to the mint.

Simple okroshka kvass

Ingredients:

Baker's yeast– 50 g,
Water – 7 l,
Rye bread – 2 kg,
Sugar – 2 heaped tablespoons.

Preparation:

I grind the bread and dry it in the oven. I transfer the browned pieces into a saucepan and pour boiling water over them. I leave it for 4 hours, letting the bread sit.
I drain the liquid, add yeast, pour in sugar. I stir thoroughly and put the drink in a warm place. I let the kvass brew for 5-6 hours. I strain and cool.

Wonderful homemade kvass a quick fix"Ready for okroshka!

Recipe for kvass without starter on oatmeal

Ingredients:

Oat groats- 1 kg,
Sugar – 5 tablespoons,
Water – 2 liters,
Raisins – 20 g.

Preparation:

I wash the oats thoroughly. I pour it into a jar, add sugar and raisins.
I pour boiled water.
Cover with a cloth and place in a warm place. I'm waiting 2 days.
For the first time, the drink will acquire a sweetish, but weakly expressed taste, so I drain it.
I add sugar and pour fresh water. I leave it for another two days. After the allotted time, I strain aromatic drink with a slight sourness and pour it into a bottle.
I close the lid and leave for 12 hours for carbonation (natural saturation carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

Borodino bread – 4 slices,
Raisins – 3 tablespoons dark variety, 1 small spoon - light,
Dry yeast – 4 g,
Sugar – 4 tablespoons,
Water – 3 l.

Preparation:

I dry Borodino bread correctly. The natural way, no oven. I cut it into slices and leave it on a baking sheet in an open place for 1 day.
I take a frying pan and brown the bread. Ready crackers should cool. I throw it into a pan or jar.
I add sugar, yeast, dried berries.
I'm pouring warm water. I mix it carefully. I seal the jar tightly with gauze and leave it to cook throughout the day.
I separate the starter from the drink. I use a sieve, then cheesecloth.
I pour it into bottles and add more. white raisins. To get more rich taste I put it in the refrigerator for 2 days.

It takes a long time to prepare kvass according to the recipe, but the result will live up to expectations. Kvass made from bread and raisins will be very aromatic and spicy.

Let's do kvass from bread and millet

Ingredients:

Brown bread crusts - 3 pieces,
Millet – 2 cups,
Sugar – 3 tablespoons,
Water – 3 l.

Preparation:

I dry the sliced bread in the oven. I put cereal, prepared crackers, and sugar in a 3-liter jar. I mix thoroughly.
I pour boiled water and close the jar. I let it brew for two days.
You will know that the kvass is ready by the formation of bubbles. I carefully drain the drink and fill the pre-prepared bottles with it. I store it in the refrigerator.

Video recipe

Don't throw it away wheat sourdough, on its basis you can make a stronger and more aromatic drink.
To give original taste V wheat kvass add two ingredients - coriander and cumin.

How to prepare Russian kvass in a barrel

Classical old recipe for preparing a delicious drink in a keg.

Ingredients:

Crushed rye malt – 1 kg,
Crushed barley malt – 600 g,
Rye flour – 600 g,
Rye bread (preferably stale or weathered) – 80 g,
Rye crackers – 130 g,
Mint leaves – 30 g,
Molasses – 1 kg.

Preparation:

I make a dough based on flour, malt and 3 liters of water. I mix thoroughly in a large container. I cover the top with a thick cloth. Let it brew for 1 hour.
I transfer the dough into a cast iron bowl (you can use another one, the main thing is one with fireproof properties), and put it in a preheated oven. After evaporation, I thoroughly mix the dough and leave for 1 day.
I'm slicing bread. I put the dough in a large container and fill it with 16 liters of boiling water. I add crackers and crushed bread. I mix thoroughly and leave it alone for 8 hours.
After the wort starts fermenting, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are mandatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
I refill the remaining starter with boiling water. I've been waiting for 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it to ferment.
I send the barrel to the ice cellar. After the fermentation process has subsided, I add molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal it with a sleeve. I'm waiting 4 days.
The drink can be stored for several months without loss of taste. The main thing is not to expose it to heat, install it in a cold place with a constant temperature.

How to prepare vigorous kvass

Ingredients:

Dry yeast – 30 g,
Black bread – 800 g,
Boiled water– 4 l,
Honey – 100 g,
Horseradish – 100 g,
Sugar – 80 g,
Raisins - to taste.

Preparation:

I cut the bread and place it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
I pour boiling water over the crackers. I insist 4 hours. I take cheesecloth and strain the wort. I add yeast, throw in sugar and put it in a warm place to ferment.
After 6-7 hours, I bottle the almost finished drink. I put 2-3 raisins in each for flavor.
I don’t close it until I notice bubbles forming near the neck of the bottle. Only then do I cork the bottles and put them in the refrigerator for two hours.
I rub it

Bread kvass- This national pride, a drink that is unknown in most countries. Foreigners who come to us invariably admire its refreshing taste with a pleasant tingling sensation on the tongue.

Meanwhile, many young housewives do not know how to make kvass at home so that it turns out tasty and “carbonated”.

After some forgetfulness, when we switched to artificially carbonated sweet drinks, we are starting to return to our roots again.

We will teach you how to prepare a traditional bread drink with a slight sourness and small gas bubbles in your kitchen.

To prepare kvass they have always used black bread and prepared it all year round. It was the bread drink that saved people from scurvy in winter and “worked” for the immune system. During the fasts he added strength and maintained health, because before fasting was strictly observed by everyone. The main food was still the same rye bread, beets, onions and kvass.

Classic recipe for kvass made from rye bread with yeast

In principle, bread kvass is prepared not only on rye, but also on wheat-rye or white bread. But tastier and more beautiful to look at - from a well-roasted rye bread without additives in the form of cumin, dill, etc.

Peculiarities. Slices (cubes) of bread are fried on a dry baking sheet or a dry frying pan.

Kvass does not accept oil. For the same reason, bread with seeds or nuts is not suitable.

For the classic recipe, take:

0.5 - 1 kg of rye bread (for crackers);
2-4 glasses of sugar - to taste or depending on the desired sweetness;
8 liters of water;
30 g raw (15 g dry) yeast.

Cut the bread into cubes, slices or strips and fry until golden brown with a slight burn. Place in a 10-liter saucepan and fill with boiling water. Leave to cool. While the wort is still hot enough, add sugar until it dissolves easily.

Add yeast to a warm solution (not higher than 30°C). Stir, cover with a towel and leave for 12 hours. Try it, you should already feel “sparkles” of carbon dioxide, but so far weak. The sparkling drink will accumulate in the refrigerator. Strain through a sieve and cheesecloth, pour into bottles, screw tightly - and into the refrigerator.

Carefully. If you keep kvass warm, it will become less sweet, but will gain more flavor. In a regular sweet drink the strength is around 0.5°, but in a slightly over-stewed drink it can reach 2°.

We do not throw away the remaining grounds; they can be used as... It is enough to throw a couple of crackers (a handful of dried cubes) into a three-liter jar, pour boiling water over it, and add half a glass of sugar. When it cools down, add 0.5 liters of starter. After 8-12 hours the drink is ready.

Note. You can repeat this “trick” with the remaining grounds many times, even all summer long.

After the second or third drain, the taste of yeast completely disappears, and the kvass continues to be sharp and tasty.

How to cook without yeast?

Drink from rye crackers Without using yeast, it can be prepared in three ways.

Use leaven grounds on rye flour.
Make a hop starter.
Place the wort as in classic recipe, just replace the yeast with raisins.

Let's consider last recipe, because it is the simplest and does not require much time. We will do the calculation for a three-liter jar. You will need:

water – 2.5 l;
rye crackers – 150-200 g;
sugar – 0.5 cups;
raisins - a handful.

Pour boiling water over crackers and sugar in a three-liter jar. Let cool until warm and add raisins. Leave in a warm place for a couple of days. Strain, add 3-5 fresh raisins to each bottle, close and place in the refrigerator to mature.

Kvass "Borodinsky" with raisins

We specifically included this recipe in a separate title, although the preparation has no special features. A drink made from Borodino bread will delight you great taste and light sourness.

It can be prepared from fresh bread, but still tastier with crackers. Kvass is prepared with raisins, although yeast can be added if desired.

Made from wheat bread

Many people prepare kvass from wheat bread. It differs in taste, and especially color, from rye.

Important. For those with increased stomach acidity or peptic ulcer, it is better to cook from white bread. The drink is “paler”, but contains less acids.

Before use, white bread is cut and dried in the oven or in a frying pan without oil until golden brown. If you have gastrointestinal problems, you should not fry it until it turns black. Ingredients:

White bread crackers - 200 g.
Water - 2 liters.
Sugar - 80-100 g.
Pressed yeast - 20 g.
Raisins - 40 g
Half a lemon (optional)

Grind the crackers and pour boiling water over them. Add sugar, crumble the yeast into the cooled infusion and add raisins. After 12 hours, strain and bottle. Add a slice of lemon and a few raisins to each. Place in the refrigerator.

Rye bread with mint

Mint will add a touch of freshness rye kvass created according to any recipe. For this you need (based on 6 liters drink) take a couple of mint sprigs with leaves. Pour boiling water over them, let it brew, and then add the infusion to the main wort.

With honey and horseradish “Yadreny”

This kvass is also called kvass because it is ideal for this cold Russian dish.

You will need:

A loaf of Borodinsky (or other black bread without additives);
4 liters of water;
20 g raw yeast);
half a glass of honey;
half a glass of grated horseradish root;
2-3 spoons of sugar (if you want);
20 pieces of raisins;
30-50 g millet.

We make crackers from the bread and pour boiling water for 3 hours, then strain, add yeast and leave in the room for 6 hours. Add honey mixed with horseradish, as well as sugar (optional). Bottle immediately. Add a little washed millet and raisins to each. After two days in the refrigerator, the kvass is ready.

Bread drink in a 3 liter can

Many people make kvass this way, especially if the family cannot cope with large volumes of the drink. Approximate proportions per jar:

a couple of pieces of toasted bread;
sugar - from 2 tablespoons to half a glass;
yeast - 10 g raw or a handful of raisins;
water - almost up to the neck of the jar.

Reference. After the first drain, use the grounds for new kvass, adding fresh crackers and sugar. After the second drain, divide the grounds into two jars, etc.

Benefits and contraindications for consuming kvass from bread

Today, science has proven the usefulness of kvass made from bread. It contains vitamins and minerals that our bodies need in a healthy state and during recovery from illness. In addition to quenching thirst, the drink is taken with therapeutic purpose, as well as to maintain beauty.

It is useful:

for metabolism;
in case of operational problems internal organs, since it has a depressing effect on pathogenic microflora;
to improve performance;
for hypertension;
helps cleanse blood vessels and strengthen the heart muscle;
increases potency;
restores liver cells;
has a choleretic effect.

Kvass is useful for everyone, including children. However, make sure that it does not turn out alcoholic.

This drink should be consumed with caution by people suffering from:

gout;
peptic ulcer;
with increased acidity of gastric juice;
cirrhosis and hepatitis.

But these are not absolute contraindications. A mug of fresh, cool and sharp kvass in the heat will not hurt, and even helps restore vitamins and minerals lost through sweat.

Homemade kvass made from rye black bread is an excellent and inexpensive alternative to carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any type of bread, but the most delicious drink obtained from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough from rye flour, salt and water, as a result of which it contains more quantity lactic acid bacteria, which take an active part in the fermentation of kvass, saturating it with carbon dioxide (the kvass turns out slightly carbonated) and ethyl acetate, which helps improve the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, the fermentation will be alcoholic rather than lactic acid, as a result of which the kvass can easily become low alcohol drink with an alcohol content of up to 3-6%.

Ingredients for making homemade kvass:

Water 3 l
Black rye bread (for example, Borodinsky) 300 g
Sugar 5-8 tbsp.
Raisins 10-15 pcs.
Yeast (optional) 1 tsp.

Recipe for making kvass from rye bread:

1. Cut the bread into pieces 3-5 centimeters in size, place on a baking sheet and dry in the oven. You can simply dry the bread on the windowsill, spreading it on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70˚C, pour crackers into the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you want to make it sweeter.

4. If you are preparing kvass for the first time and you do not have ready-made starter, then you can add a teaspoon of yeast to speed up fermentation.

5. For more intense fermentation of kvass, you can add 10-15 raisins, which will make the drink slightly carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When the kvass is ready, strain the drink; if desired, you can add sugar burnt in a frying pan to give it a caramel aroma and a darker color. rich color.

The bread remaining at the bottom of the jar is now your sourdough starter, which can be used for a new cycle of making homemade kvass (and shared with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of black bread crackers and fill it all with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to prepare kvass at home and quench your thirst in the summer heat!

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

Taste Info Drinks

Ingredients

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

How to make bread kvass at home

cut small cubes bread (size 3x4 cm, no more).

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

Clean three-liter jar add sugar.

Place the crackers there.

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

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

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

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

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Homemade kvass from rye bread without yeast

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

Ingredients:

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

Preparation:

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

Useful tips for making kvass

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

Previously we told you how to cook

Good afternoon. When choosing a kvass recipe, you may encounter a problem large quantity ways in which it can be prepared. I once decided to figure it all out and systematize these methods.

It turned out that, in fact, there are not many main ones 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 prepared 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 non-yeast. I already wrote about cooking with yeast in, so today’s post will be devoted to the second group.

As you can see, there are not many yeast-free options either. Can be made from 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 obtain a characteristic taste and aroma.

You can make your own malt, or you can buy it at the supermarket. Today this is not a problem at all.

Now that the main points have been outlined, 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 prepare it without yeast at all. Therefore, it is not entirely correct to say that they are not in the recipe. It would be more accurate to say that such drinks are prepared without the use of traditional culinary yeast.

For example, in this recipe wild yeast found on raisin skins. And if you don’t use it, the workpiece will simply become moldy and sour.

Ingredients:

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

Preparation:

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

Since yeast is contained on its surface, under no circumstances should you pre-wash raisins, much less boil them.
It is advisable to purchase raisins at the market, and not in a store, where, most likely, they were washed before packaging.

If you follow these rules, everything will go with a bang.

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

2. Slice 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. The crackers should turn out rosy, but not burnt, otherwise the kvass will turn out bitter.

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

The jar cannot be tightly sealed, otherwise fermentation will not begin and the contents will simply turn sour.

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

During these one or two days, fermentation will begin, which can be noticed by 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 specified quantity 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 starter and the same amount of other ingredients as indicated in the recipe. We put them in a jar and put them away again 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, you can prepare 2 servings at once. This is some interesting mathematics.

6. Let's return to our just filtered kvass. It needs to be poured into plastic bottles, having previously thrown 5-6 raisins at them.

Bottles should not be filled to the brim, maximum 3/4 full. The yeast from the raisins will continue to carbonate the drink and require free space to expand.

7. After this, close the bottles tightly 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 steps, the bottles can be put in the refrigerator to cool. Kvass is ready.

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

Here is a recipe that includes making the sourdough starter. This is a simple method that uses store-bought dry kvass to add flavor.

This powder product consists of grated rye crackers and malt, which you can prepare yourself, but this is much easier and faster.

Ingredients:

For sourdough:

6 heaped tablespoons of rye flour
1 teaspoon sugar
200 ml water

For kvass:

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

Preparation:

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

2. Then 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 after a day you can see traces of its activity - gas bubbles on the surface.

3. The 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 we put the jar in a warm place for a day.

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

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

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

5. That's basically all. The smell will tell you that the kvass is ready and ready to drink. It will turn from neutral to characteristic bready. This means the liquid needs to 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 become a mash.

Video on how to prepare sourdough like in the old days

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

Yeast-free malt recipe

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

There are two types of malt: fermented and unfermented. In the first case, the color of the drink will be white, and in the second, amber.

Ingredients:

For kvass wort:

1 liter boiling water
80 g malt (unfermented or fermented)
7-10 tbsp. Sahara
½ tsp. coriander
½ tsp. caraway

For kvass:

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

Preparation:

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

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

3. Filter the finished kvass using 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.

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

That's all for today, thank you for your attention.