Homemade kvass from rye bread. Carbonation and exposure

Bread kvass is a national pride, a drink that is not known in most countries. Foreigners, coming to us, invariably admire its refreshing taste with a pleasant tingle 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 forgetting, when we switched to artificially carbonated sweet drinks, we are starting to return to the roots again.

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

For the preparation of kvass at all times used black bread and cook it all year round. It was the bread drink that saved the winter from scurvy, "worked" for immunity. He added strength to the fasts and maintained health, because before fasting was strictly observed by everyone. The main food was still the same rye bread, beetroot, onion and kvass.

The classic recipe for kvass 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 in appearance - well toasted 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 butter. For the same reason, bread with seeds or nuts is not suitable.

For a classic recipe, take:

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

Bread cut into cubes, slices or strips and fry until golden brown with a small “burning”. Place in a 10 liter saucepan and cover with boiling water. Leave to cool. While the wort is still hot enough, add the sugar so that it dissolves easily.

In a warm solution (not higher than 30 ° C), add yeast. Stir, cover with a towel and leave for 12 hours. Try it, "sparks" of carbon dioxide should already be felt, but so far weak. Sparkling drink will be typed in the refrigerator. We filter through a sieve and cheesecloth, bottle it, tightly twist it - and put it in the refrigerator.

Carefully. If you keep kvass warm, it will become less sweet, but it will gain a degree. In an ordinary sweet drink, the strength is around 0.5 °, in a slightly over-aged drink it can reach 2 °.

We do not throw away the remaining thick, it 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, add half a glass of sugar. When cool, add 0.5 liters of sourdough. After 8-12 hours the drink is ready.

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

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

How to cook without yeast?

A drink made from rye crackers without the use of yeast can be prepared in three ways.

Use kvass grounds on rye flour.
Make a hop starter.
Put the wort, as in the classic recipe, only replace the yeast with raisins.

Consider the last recipe, since it is the easiest 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 to lukewarm and add raisins. Leave warm for a couple of days. Strain, add 3-5 fresh raisins to each bottle, close and send to the refrigerator for maturation.

Kvass "Borodinsky" with raisins

We specifically put this recipe in a separate name, although the preparation has no features. A drink made from Borodino bread will delight you with its excellent taste and slight sourness.

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

Cooking with wheat bread

Many people make kvass from wheat bread. Taste, and especially color, it differs from rye.

Important. For those who have increased acidity of gastric juice 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. In the presence of gastrointestinal problems, you should not fry it to blackness. 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 crackers and pour boiling water. Add sugar, crumble the yeast into the cooled infusion and put the raisins. After 12 hours, strain and bottle. Add a slice of lemon and a few raisins to each. Put in refrigerator.

Rye bread with mint

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

With honey and horseradish "Vigorous"

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

You will need:

Loaf of Borodino (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 tablespoons of sugar (if you want);
pieces 20 raisins;
30-50 g of millet.

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

Bread drink in a 3 liter jar

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 under the neck of the jar.

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

Benefits and contraindications when using kvass from bread

Today, science has proven the usefulness of kvass made from bread. It contains vitamins and minerals, so necessary for our bodies in a healthy state, and during recovery from illness. In addition to quenching thirst, the drink is taken for medicinal purposes, as well as to maintain beauty.

It is useful:

for metabolism;
in case of malfunctions in the work of internal organs, since it has a depressing effect on pathogenic microflora;
to improve performance;
with 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 to be alcoholic.

This drink should be used 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 to restore vitamins and minerals lost with sweat.

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

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

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

Before proceeding directly with the production of this divine drink, it will not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise questions - our ancestors actively used it to fight beriberi and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

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

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

Thanks to such a chic composition, kvass helps our digestive system cope with heavy meals, helps to establish a water-salt balance and strengthens the immune system. Agree, a fairly rich list of useful qualities, for which it is worth learning how to make kvass on bread.

How to do at home?

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

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

And the recipe for homemade kvass has nothing to do with the processes taking place in factories for the production of "industrial" kvass.

Black bread recipe with yeast

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

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

And here is a detailed recipe for bread kvass with these ingredients:

Cut brown bread into small pieces, dry in the oven until a small golden crust appears. It is important not to overdo it and not get black crusts at the exit.
Pour boiled water cooled to 30 degrees into a container in which fermentation will take place.
We fall asleep crackers in the water.
We close the fermentation container with gauze and send the wort to a dark place for about 24 hours.
A day later, the wort is ready for filtration. It is necessary to squeeze the crackers, filter the liquid, move it to a clean container.
To start the fermentation process, add 200 grams of sugar and diluted yeast.
We cover the container with the wort with a lid, be sure to leave a gap for the release of carbon dioxide formed during the fermentation process. We send it to a dark place for 14-15 hours, room temperature.
We filter the resulting drink.
Add another 50 grams of sugar, mix.
The drink is almost ready. It remains to bottle it, seal it tightly and let it rest for a few more hours.

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

This recipe can be made kvass from white bread, but it is black bread that will give a classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

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

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

While the sourdough is cooking, pour black crackers with boiling water, add 250 grams of sugar and set to cool. Mix the cooled liquid with sourdough, add mint leaves and send to ferment. The fermentation period this time is about a day.

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

There are many ways to make homemade kvass with a twist. In our case, the word "zest" is used, including in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly greater strength of the finished product, if, of course, this is the task.

Personally, I see no reason to make this drink - it will lose the quality that I see as its main advantage - the ease of drinking in hot weather and the quick quenching of thirst associated with the use of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

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

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

Cut 500 grams of black bread into slices, dry.
Boil 5 liters of water, add 250 grams of sugar and crackers to it, mix thoroughly.
Cool the resulting brew to 22 degrees Celsius, pour into a fermentation tank, not forgetting to leave part of the volume to carbon dioxide.
Add 50 grams of unwashed raisins. It is important to use unwashed dried berries, because it is on the surface of raisins that bacteria live that will help us in fermentation. Transfer the jar to a dark place, the temperature of which is about 20 degrees.
After a couple of days of fermentation, filter the kvass, add 50 grams of sugar.
Pour into bottles, after adding a few raisins to each, move hermetically sealed bottles to a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink cools down to 8-11 degrees - you can start drinking!

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

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual flavor, understood how to make it stronger or lighter, learned about the new role of raisins, which before, more likely all without thinking.

We wish you good luck, sincerely hoping that the article turned out to be useful, and that home-made bread kvass prepared by you personally will delight not only you, but also your loved ones!

Feb-27-2017

What is bread kvass

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

In the process of fermentation, a large number of beneficial microorganisms are formed in the drink, which, getting into our gastrointestinal tract, inhibit the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that saved in the old days from beriberi, anemia and scurvy.

Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neurosis, depression, insomnia, hypertension, coronary heart disease, atherosclerosis. Since kvass contains yeast, it normalizes the condition of people with diabetes. The rich vitamin and enzyme composition of this drink helps in getting rid of such eye diseases as myopia, optic nerve atrophy, retinal detachment, glaucoma.

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

Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass on malt and kvass made on yeast differ from each other in their taste and healing qualities. Consider these two types of drink in more detail.

Bread kvass on malt

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

It is believed that kvass becomes a dietary and prophylactic product with healing properties, thanks to malt as well. It should be noted that malt itself is not a narrowly targeted remedy for any symptom, however, if it is regularly eaten, then the human body is healed, getting rid of many ailments.

Sprouted grain contained in malt strengthens the immune system, activates blood formation and metabolism, relieves vitamin and mineral deficiencies, normalizes the acid-base balance, helps to remove toxins from the body, increases potency and prevents premature aging.

Sprouted grain, and, accordingly, malt, contains a huge amount of proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is typical only for germinating grain, which has to overcome many obstacles on its way to sunlight. When the plant begins to work the root system, shoots appear, the content of vitamins is significantly reduced.

In addition, malt contains a large amount of antioxidant substances, which not only protect against diseases, but also prolong life.

Bread kvass with yeast

Often, instead of malt, yeast and crackers are used to make kvass. Yeasts are unicellular organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and cause a fermentation process, as a result of which they receive energy from nutrients.

We have already talked about the usefulness of yeast in the previous section. The beneficial effect of yeast on the body is simply enormous, for the most part, due to the presence of enzymes in them that destroy the microbial cells of the causative agents of many diseases.

The healing properties of fungi are also due to the presence in them of nucleic acids, phosphatides, mineral elements, vitamins and proteins saturated with essential amino acids.

Yeast fungi are very capricious. So, before the invention of the thermometer, fermenters had to dip their fingers into the prepared wort to calculate the temperature for adding yeast. If it is cold, the yeast will not work; if it is hot, it will die.

Kvass prepared with the addition of yeast increases the body's resistance to manifestations of adverse environmental factors, helps to cope with stress and recover from hard physical labor. Such drinks increase appetite and improve the absorption of food by improving the motility and absorption properties of the intestine, favorably affecting the secretion of gastric pancreatic juice.

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

Kvass, for the manufacture of which yeast was used, is useful for people suffering from:

metabolic disorders, in particular in diabetes mellitus, obesity, as well as the adverse effects of extreme diets;
diseases of the digestive system, including disorders of the pancreas and liver, enterocolitis, disorders of the stomach and intestines;
diseases of the cardiovascular system, in particular with atherosclerosis, hypertension, with obliterating endarteritis;
diseases of the peripheral nervous system, for example, with radiculitis;
acute infectious diseases, in particular with osteomyelitis;
suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
beriberi, anemia;
eye diseases, including optic nerve atrophy, retinitis pigmentosa.

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

How to make bread kvass at home, recipes:

In order to make bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: crackers or wort should be poured with water, yeast (this is our sourdough) and sugar should be added and left to ferment.

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

This section contains some interesting and common recipes. About old recipes for kvass and medicinal ones - read on. Although, as we already know, all kvass are healing.

Classic basic kvass from rye bread

In fact, you can take any bread, you can take a mixture of breads, but rye will give us a wonderful color of kvass.

1/2 liter jar of crackers - for sourdough
2 tbsp. l. Sahara
0.5 l boiling water
a pinch of yeast
200-300 g crackers - for kvass
4 tbsp. l. Sahara
2.5 liters of water
a handful of raisins

Before you start making kvass, you need to cut the bread and dry it, best of all - in the oven to saturate the kvass with the desired color. Next, you need to prepare a starter culture: fill a liter jar with half-dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes, you will get not thick, but not liquid bread gruel. If it is thick, add some water. Add yeast to the slurry that has cooled to a warm state (be sure to cool it down, because the yeast will simply boil in hot!), Stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During fermentation, gas bubbles will be released and a characteristic pleasant kvass smell will appear. The sourdough is ready - you can cook the sourdough itself.

Pour 3 full handfuls of crackers into a three-liter jar, add sugar and fill the jar with water “up to the shoulders”. For dark kvass, you need boiling water to draw out the color from crackers, for light kvass, warm boiled water is suitable.

If boiling water is poured, you need to allow the bread mixture to cool to a warm state. Then add the starter and leave the jar with the future kvass in a warm place for 1-2 days for fermentation. After the kvass has gained the necessary sharpness and acidity during the fermentation process, it should be filtered through a double layer of gauze to separate the bread crumbs.

As a result, approximately 2 liters of kvass are obtained and there is still a liter jar of bread gruel, which can later be used as a starter. It is better to store it in the refrigerator for no more than a week.

In almost ready kvass, if desired, you can add sugar to taste, dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is ready!

Yeast is better to add live, but you can take dry. If live yeast is added, you can crumble a small piece about the size of a fingernail, if dry, then just add a pinch.
Bread slurry, as a starter, is used as follows: put crackers in a jar, half of the slurry (no longer needed), leave to ferment - everything is like the first time. The second kvass is always tastier than the first, because it does not contain yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to make dark kvass, then dry the sliced bread in the oven to an intense color and even to a slight burn. To prepare dark kvass, you can take dried-fried breadcrumbs, for light kvass - slightly dried bread or do not dry it at all. To make the color of kvass more saturated and deep, you can tint it with zhzhenka: heat a tablespoon of sugar in a saucepan until it melts and acquires a thick dark color, then add about half a glass of hot water to the burnt sugar in small portions and leave until its complete dissolution. After the resulting solution of burnt oil, add to the finished kvass.

Classic basic kvass from wheat bread

Home technology for making kvass from wheat bread is about the same as from rye bread. Wheat kvass itself is different: it is lighter, its aroma and taste are somewhat less pronounced. This kvass can be given a darker color by adding caramelized sugar or other food additives (red beet juice, black currant, chokeberry juice). It can be prepared with or without malt (both technologies are described in the recipe).

You can give the drink an interesting flavor by adding honey, jam or fruit to the wort during fermentation instead of part of the sugar. In winter, jam from blackcurrant or cherry, chokeberry, raspberry, strawberry is suitable, and in the fruit season - apples or pears, apricots or grapes, currants or cherries, etc. You can add any fruit, like any jam. There is a wide field for experiments with taste.

To give kvass “sourness”, you can take lemon or citric acid, whey, rhubarb stalks, sorrel leaves, sour berries and fruits.

If desired, vegetables can be added to kvass. And herbs too. One of the options is wheat kvass with white beans, horseradish, herbs and spices - cocoa, vanillin, cinnamon, ginger, mint, thyme, oregano, chamomile. You can add blackcurrant leaves, strawberries, raspberries. And much more. Try! Experiment!

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

Bread cut into thin pieces, pour hot water and leave for half an hour. Then add green malt and leave at room temperature for another hour, then pour boiled and cooled to room temperature water. The mixture is infused for 3-4 hours.

After that, the young kvass must be filtered through gauze, bottled, while putting a little bit of jam or fruit of your choice in each, cork the bottles tightly. It is desirable to strengthen the corks with wire. Kvass ripens in 1-2 days. Such kvass looks like an opaque light liquid with a pleasant sweet and sour taste. Wheat kvass is effervescent and perfectly quenches thirst.

To make kvass from wheat bread without malt, bread crumbs must be poured with all boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optionally - 1 tsp. wheat flour. Yeast must be left in a warm place for a couple of hours before their fermentation begins. Pour fermented yeast and a sugar solution boiled in water for half an hour into the wort cooled to about 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature. Bottle young kvass in the same way as kvass with malt.

Making green malt from rye or barley

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

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

Important! It is not recommended to brew malt with boiling water, otherwise the enzymes responsible for the fermentation of the drink are destroyed in it. For better fermentation, beer, hops, fermented milk products can be added to malt.

Malt is best made in wooden or enamelware. First, the grain must be washed. Next, you need to fill it with water at room temperature so that all the grains are covered with liquid. The mixture is left for 5-6 days, periodically stirring the mass. Every 2-3 days, the grains need to be washed and the water changed. When the grain germinates, and the sprouts become 2-3 times longer than the grain itself, you need to drain the water, dry it in the oven and grind it in a coffee grinder.

Ground malt is well preserved in woven bags in a cool place. In the future, wort can be obtained from malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or kvass can be prepared from it.

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

Sometimes sprouted grains of rye, barley, peas, wheat, oats are mixed together, but in this case the opportunity to combine different types of malt in different proportions is lost, getting a new taste of kvass all the time. That is why the malts of individual cereals are best stored in different bags.

Simple dark bread kvass with yeast:

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

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

In a day, kvass is ready.

Dark homemade kvass from bread without yeast:

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

Fry the bread in the oven so that it burns a little, put it in a three-liter jar, add sugar, pour water. After 3 days (it should not roam in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait again for three days. While the second kvass is infused, we drink the first one with pleasure!

Hearty kvass for okroshka

3 liters of water
350 g wheat crackers
50–100 g rye crumbs
50 g sugar
15–20 g yeast
30 g rye flour

Bread should be cut into slices or cubes and dried until browned. Put in an enameled saucepan, pour boiling water over it, close the lid and leave to infuse for 3-5 hours.

Separately, knead the dough in warm water from rye bread crumbs, rye flour and a small amount of yeast. Leave the dough in a warm place to ripen for 1-2 hours.

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

In summer, this kvass can be used to cook okroshka, as well as add it to vegetable soups. If desired, you can experiment with the taste of kvass by adding different spices or honey.

Based on the book by Maria Ostanina “Kvass heals! 100 recipes against 100 diseases.

Due to the special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful trace elements. Most of all, the drink contains B vitamins. Organic acids are formed during fermentation, so the drink has a particularly beneficial effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Russia, the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or curdled milk, neutralizing the harmful microflora and supporting the beneficial one. It turns out that kvass is a great way to get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to have healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any home-made kvass (provided that it is properly prepared) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high content of calcium, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very positive effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking a drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full-fledged fasting days.

Sourdough for kvass

A good sourdough is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

Black bread - half a liter jar;
60-70 g of sugar;
15-20 g of dry baker's yeast;
Water.

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade kvass from black bread.

Sourdough for kvass from hops

It is very easy to prepare hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Required Ingredients:

Hops - 3 tbsp. l.;
Water - 0.5 l;
Sugar or honey - 1 tbsp. l.;
Flour - according to the consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and boil for about 15 minutes. After that, we filter the hop broth and cool it to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add the flour so that you get a creamy mass. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For sourdough:

2 cups boiled water at room temperature;
Rye bread - 1 piece;
Granulated sugar - 1 tsp

For the kvass itself:

Sugar - 1 tbsp. l.;
2 pieces of rye bread;
0.5 liters of sourdough;
One and a half liters of boiled water.

Cooking method:

For sourdough: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take place 24-48 hours.

Preparation of kvass: When the sourdough is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the leaven. We take a 2 liter jar and pour the sourdough. Add 2 chopped pieces of rye bread and a spoonful of sugar. Top up with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. Kvass in this case should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and pour the remaining sourdough into a new one. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required Ingredients:

Borodino bread - 2 pieces;
Water - 3 liters;
1 tsp flour;
Yeast - 15 g;
Raisins - 1 handful.

Cooking method:

Bread cut into pieces and dried in the oven. Fill with boiling water and insist 3 hours. Dilute yeast with flour and add to bread. Leave the mixture for one day. We filter, bottle, throw 1-2 raisins into each. We keep kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

Such homemade kvass turns out to be very vigorous and saturated. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

Water - 4 liters;
Rye crackers - 800 g;
Yeast - 20 g;
Honey - 100 g;
Grated horseradish - 100 g;
Raisins - 50 g.

Cooking method:

Put crackers in a jar and fill with boiling water. We insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle. Add raisins to each bottle. Let's set it up for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

A kilogram of rye flour;
Water - 10 liters.

Cooking method:

Knead the flour into a soft dough without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As kvass is used, boiled water can be added to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough Rye Kvass

Such homemade kvass from rye flour is prepared on sourdough. Leaven from the bottom of the bucket will do, after the kvass has been drunk. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required Ingredients:

Rye flour;
0.5 liters of sourdough;
Water;
A glass of sugar.

Cooking method:

We take 2 handfuls of flour and 1 cup of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring constantly. Leave to cool to the temperature of fresh milk. Then add sourdough. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put in the refrigerator. Pour the leaven left at the bottom of the bucket into a jar. The sourdough can also be stored in the freezer. You can make kvass from a new sourdough, having previously thawed it and mixed it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast, sugar and water are also used in the recipe.

Required Ingredients:

Half a glass of sugar;
Half a kilo of rye flour;
Water - 8 liters;
Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of the consistency of thick sour cream. Let the dough cool down to 35 degrees. Then add more warm boiled water and sugar. Add risen yeast. We mix everything and leave to ferment for one day. After we filter and clean for 2 days in the refrigerator.

Recipe 7: Kvass without yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

300 g of rye or wheat bread (or 50 to 50);
Warm water - one and a half liters;
1 st. l. Sahara.

Cooking method:

Chop the bread into a one and a half liter jar. Add sugar and pour warm water "up to the shoulders" of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days kvass can be used. Drain kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. A drink can be served at the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

Wheat - 3 cups;
Boiled water - 4 liters;
Kvass wort - 8 tablespoons;
Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

A kilogram of crushed rye malt;
Crushed barley malt - 300 g;
Rye flour - 600 g;
Rye crackers - 130 g;
Stale rye bread - 80 g;
Molasses - 1 kilogram;
Mint - 30 g.

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is prepared on kvass wort. You can buy the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not succeed from liquid wort.

Required Ingredients:

1 tsp raisins;
Half a teaspoon of dry yeast;
150 g of sugar;
2 tbsp. l. kvass wort;
Three liters of water.

Cooking method:

We dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches the desired state, it can be bottled and add 1-2 raisins to each. The bottles are screwed with a cap and left to carbonate. When the bottles become hard, they can be put in the refrigerator. A day later, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Kvass from beets cleanses the body of toxins and toxins.

Required Ingredients:

1 large beet;
Boiled cooled water - 2 liters;
4 tbsp. l. Sahara;
1 stale crust of bread.

Cooking method:

My beets, clean and rub on a coarse grater. We spread the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

Sugar - 400 g;
Birch sap - 10 liters;
Raisins - 50 pieces.

Cooking method:

To prepare a drink, it is better to use glass or enameled dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are corked and cleaned in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotov from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

3 liters of spring or well water;
1 tsp sour cream (no more than 15% fat);
A glass of sugar;
Half a cup of pure celandine herb (dry or fresh).

Cooking method:

Boil water and cool. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass in a clean gauze bag and drown it to the bottom of the jar with the help of a weight. We wrap the neck of the jar with gauze in three layers. Every day, the contents of the jar must be mixed and the mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, discard the sediment. We add water to the previous level. on day 14, kvass will begin to foam a little. That's the way it should be. On the 14th day kvass will be ready. We cast a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After that, you need to use a new herb. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a cup for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be attributed to the category of low-alcohol drinks, so pregnant women always face the issue of its safety. Opinions of doctors here are strongly divided. Some believe that it is absolutely impossible for women in position to use kvass, however, most experts believe that small amounts of the drink are not capable of harming the expectant mother and baby. A little kvass even brings benefits, as it has many vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large amount of dyes and preservatives.

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, hygienic and sanitary standards are often violated during its production. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty, dusty boxes and boxes where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink for drinking is a pronounced sour, reeking of bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.

There are whole legends about the beneficial properties of kvass. Real kvass and metabolism in the human body, inhibits pathogenic microflora. This drink increases efficiency, it is used to prevent beriberi, since kvass contains many trace elements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), amino acids.

Kvass for the treatment of the nervous system, cardiovascular diseases, hypertension, as well as for improving mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. weight, helps the secretion of gastric juice. Kvass with the addition of beets is endowed with a choleretic effect, it restores liver cells, and is used for arrhythmia.

The recipe for making real kvass

To make real homemade kvass, you will need the following ingredients:
- a loaf (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.

The yeast must be fresh, and the bread for the wort must be rye. It is recommended to store kvass in a cool place. The finished drink should be consumed in two or three days, with prolonged storage it loses its taste, becomes sour.

Borodino rye bread cut into slices, put on a baking sheet or pan and put in a heated oven to dry. The darker the crackers turn out, the darker the kvass will be. Try not to burn the bread, otherwise the drink will taste bitter. Take a large enameled pan and pour 8 liters of pre-purified water into it, put on fire, boil. Send a glass of granulated sugar and fried crackers into the water, cool. As a result, the water should be slightly warm.

Scoop out the cooled water from the pan with a bowl, dissolve the yeast in it. Then pour back into the saucepan, stir with a wooden spoon to distribute the yeast evenly. Tie the pan on top with gauze or cloth and put it in a dark place for two days to ferment.

After the time has elapsed, strain the kvass through several layers of gauze, if desired, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter jars, throw a small handful of raisins into each. Cover the jars with saucers and put in the refrigerator for a day.

Dishes for making kvass should be enameled or glass, an aluminum pan oxidizes, so you can’t cook wort in it.

Sediment should form at the bottom of the jar. Carefully pour kvass through a strainer into clean jars, try not to shake the sediment. Transfer the raisins back to the kvass. Real