Kvass from black rye bread at home. Making kvass with fresh yeast at home

How to prepare kvass

homemade kvass from rye bread

2 l

30 minutes

45 kcal

5 /5 (1 )

How to find a drink that can relieve your thirst in a matter of seconds on a hot summer day? Choose kvass! Following a recipe proven over centuries, you can easily prepare this delicious, natural drink. Let's pamper our family together with fragrant and refreshing kvass. Join us as we begin a culinary lesson on making kvass from bread at home. I will tell you and show you in photos and videos how to make real homemade kvass from black bread according to an old recipe that has been passed down from mouth to mouth for decades in our family.

Did you know?
What are the benefits of homemade bread kvass? Firstly, this magical drink helps normalize metabolism and improve food absorption. Secondly, kvass quickly saturates and invigorates the body, providing you with energy for the whole day, reduces fatigue and increases performance. Moreover, this wonderful elixir has a beneficial effect on cardiovascular system, and also helps strengthen tooth enamel, and is indispensable for weight loss. However, in addition to its benefits, bread kvass can also cause harm to the body. First of all, people suffering from gastritis or cirrhosis of the liver are strictly forbidden to drink homemade bread kvass.

Kitchenware

• First, let's prepare the spicy one. knife and wooden or plastic board for slicing bread.
• Next we need liter glass jar for sourdough.
• Small bowl useful for infusing yeast.
• Regular fork will be needed to knead some components.
• Need to prepare later three-liter glass jar for making kvass.
• To strain the kvass we need gauze, sieve and deep bowl.
• Also prepare a clean container for ready-made kvass.
• Don't forget about the spacious nasty.

General list of required ingredients

Step-by-step preparation of kvass

Let's prepare the starter

1. First of all, put fresh yeast in a small bowl and knead it thoroughly with a fork.
   
   
2. After this, pour in three or four tablespoons of water and stir the resulting mixture thoroughly until the yeast is completely dissolved.
   
   
3. Then add sugar and continue stirring the yeast substance.
   
   
4. Now set the resulting mass aside and let it brew thoroughly.
5. Meanwhile, cut the rye bread into small cubes.
   
   
6. From the resulting mass of bread, transfer two handfuls into glass containers volume 1 liter.
   
   
7. Then pour in the infused mixture of yeast and sugar.
   
   
8. After this, pour in the remaining water and mix everything thoroughly.
   
   
9. Now we put the jar with the starter in a bright place and leave it to steep for a couple of days.
10. Place the rest of the sliced ​​bread on a baking sheet.
11. Then we put it in the oven for forty minutes, and do not forget to stir the crackers from time to time so that they do not burn.
    
    

Let's prepare kvass

Final stage

Video recipe for making bread kvass at home

This video tells in detail how to properly prepare it at home. sourdough bread for aromatic kvass. Also, after watching this video, you will learn about some tricks that will be useful to you in the process of making homemade bread kvass.

HOMEMADE KVASS - well, very tasty!

Real homemade kvass according to the Family Kitchen recipe. Delicious bread kvass on rye bread and yeast sourdough. The best summer drink is homemade kvass to quench your thirst and prepare okroshka. Aromatic, rich kvass is a natural drink. How to make kvass. How to prepare sourdough for kvass.
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2016-07-12T06:00:00.000Z

• Fresh yeast can be safely replaced with three grams of dry yeast. However, the most delicious kvass comes from fresh yeast.
• To make kvass, you can use absolutely any type of bread, but the best kvass is made from black rye bread without any additives, such as caraway seeds or dill.
• Remember that the higher quality the rye bread, the tastier the kvass will be. I advise you to use several types of rye bread for bread kvass and you will be guaranteed a pleasant, uniquely rich taste.

• It is not necessary to cut the bread into cubes; you can break it with your hands into pieces of any shape.
• Rye crackers ki must be baked until golden brown. If they are slightly burnt in the oven, do not use them in the process of making kvass. Such crackers will give the drink an unpleasant bitter taste.
• I recommend adding raisins to kvass, as they promote active fermentation.
• I advise you to use water that has been previously boiled and cooled to room temperature for the recipe.
• To prepare kvass, choose glass or enamel containers.
• In order for the starter to turn out to be of high quality and to cook as quickly as possible, the jar with it must be placed in a warm, bright place so that the sun's rays fall on it. For example, a window sill is great place for sourdough.
• Make sure that the kvass does not ferment. Otherwise, it will turn sour and all your efforts will be in vain.
• The finished drink can be flavored with blackcurrant leaves, mint, as well as horseradish, honey and any spices, depending on the preferences and tastes of your household.
• The resulting kvass can be used in cooking to prepare dough for saltine crackers, and also as a base. sour cabbage soup or okroshka.
• If you want to increase the shelf life of kvass, store it in a dark, cool place.

Other options for making kvass

• You already know how to quickly make bread kvass at home. Try now this wonderful, very tasty and aromatic one.
• I also advise you to pay attention to, it is not only healthy and tasty, but also has pronounced healing properties. In addition, oatmeal kvass is very easy to prepare and does not require culinary experience from the housewife.
• I suggest you try it too. The main advantage of this magic drink– complete absence of the characteristic yeast smell inherent in kvass made with yeast. At the same time, the drink turns out to be inimitably tasty and very satisfying.
• In addition, be sure to take a closer look at the very unusual, but incredible aromatic drink. This version of kvass is relevant for any time of year, since for its preparation you can use not only fresh, but also canned birch sap.

Eat healthy and never get sick!

Write in the comments about your impressions regarding the above recipe. Also be sure to share yours own recipes kvass and tell us what ingredients you use to prepare this refreshing drink yourself. I look forward to your feedback, as well as new and interesting recipes!

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 ability 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 much more useful 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 properties of the drink.
To get real tasty kvass you will need a properly prepared starter, which starts fermentation. 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.


In pure 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 warm water into it. yeast mixture. To allow the future kvass to breathe, cover it on top with a piece of gauze. The drink needs to infuse for 36 hours.


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

Teaser network

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.
IN classic recipe rye is used 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:

1. Cut the bread pieces and fry in the oven, as in the previous recipe.
2. Place the crackers into a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
3. Allow the kvass wort to cool to room temperature.
4. 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.
5. 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.
6. 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 over-cooked it in the oven. bread crumbs. 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 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 the finished 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. Add a handful of dry hop inflorescences to 300 g of rye crackers.
• Do not use containers in which milk was previously stored to prepare kvass.

Previously we told you how to cook

How nice it is to cool off with a cold one on a hot summer day delicious kvass! People have been drinking this drink for many years. However, a store-bought drink can often disappoint, especially if it turns out to be burnt, expensive, loaded with preservatives and tasteless.

So that you get only pleasure and benefits from the drink, the site “Beautiful and Successful” will tell you today how to make homemade kvass. We will also tell you how this drink is beneficial for the body.

Bread kvass with yeast

This homemade drink deservedly popular. And before you make bread kvass at home, you need to prepare the ingredients:

• rye bread (for example, “Borodinsky”) - 400 grams;
• fresh yeast – 30 grams;
• sugar – 100 grams (half a glass);
• boiling water - 4 liters.

You can also add some raisins to kvass. This will add flavor, sweetness and vitamins to the drink.

How to make kvass at home?

The first stage is drying the bread slices in the oven.

The main thing is not to overdo it! The bread should dry out slightly. But there shouldn't be a burnt crust.

The second stage is placing warm bread in a deep enamel container. Next you need to boil the water. Sugar is added to the pan, after which the bread is filled with water.

Then your kvass should cool.

When the water is lukewarm, you need to scoop up 1 glass of liquid and dissolve the yeast well in it. Then the contents of the glass must be poured back, cover the pan with gauze and put the kvass in a warm place for 2 days.

On the third day of preparing bread kvass at home you need:

• strain the kvass through cheesecloth;
• add a little sugar and raisins;
• pour into three liter jar;
• put in a cool place for a day.

After 24 hours, the kvass needs to be strained again. And that’s it – you can enjoy an excellent homemade drink.

Bread kvass without yeast

To prepare, you will need boiling water and rye bread crusts. You can specifically “clean” several loaves. Or, perhaps, you have accumulated dry crusts that can be safely used.

How to make homemade kvass?

The preparation is very simple. You need to place the crusts of bread in a deep pan and add water (1:1). If you want, add a little sugar to the kvass.

Kvass should be infused in a dark place under a cloth for about a week. During this time, it is highly undesirable to stir it. Before use ready kvass must be strained thoroughly.

Bread kvass for okroshka

If you often cook okroshka, then a simple recipe for an excellent small kvass.

Ingredients:

• rye bread – 2 kilograms;
• boiling water – 7 liters;
• granulated sugar – 100 grams;
• fresh yeast – 50 grams;
• wheat flour – 50 grams (2 tablespoons).

Preparation

The first stage is drying the bread until golden brown crust. Next, the crackers need to be placed in enamel pan or a bucket, pour boiling water over it and cover with gauze. The drink should stand in a warm and dark place for 4 hours.

The second stage is straining the kvass and adding sugar, flour and yeast. Then the contents must be vigorously mixed and kept for another 4 hours in a dark place.

The last stage is straining ready drink. Then the kvass should be poured into containers and stored in the refrigerator. Undoubtedly, with such kvass your okroshka will be very tasty and refreshing!

Spicy kvass with apples

Before you make unusual kvass at home, prepare the ingredients:

• sweet apples – 1 kilogram;
• cold water – 3 liters;
• rye bread – 400 grams;
• sugar – 200 grams.

How to cook?

First you need to dry the sliced ​​bread. At the same time, you should finely chop the apples (with core and peel), add water and boil. The resulting liquid should be poured onto the browned crackers. The drink must be covered and left for 4 hours.

Then strain the kvass. And the cooled pieces of apples need to be grated on a very fine grater and added to the drink. Next, add sugar, mix thoroughly and let the kvass brew for 24 hours. The next day, you need to strain the kvass again.

And you can enjoy a tasty and original drink.

This is interesting!

Now you know how to make homemade kvass from bread. Let's find out how this drink is good for our health.

Many proverbs have been invented about kvass:

• Russian kvass saved a lot of people;
• Bread kvass saved from forty diseases;
• Bad kvass is better than good water.

All these folk wisdom invented for a reason. After all, bread kvass:

• normalizes digestion processes;
• helps cure gastritis (it is better to discuss such treatment with your doctor before use);
• improves appetite;
• normalizes water-salt balance in organism;
• kills harmful flora in the intestines;
• enriches the body with vitamins;
• gives a boost of energy;
• improves mood.

Of course, not all the beneficial properties of homemade bread kvass are listed. Other properties may be due to other components of this drink.

So, we have brought to your attention several options on how to make homemade kvass.

Be sure to try it! Pleasant cooling in the heat, enjoyment rich taste and a boost of energy is guaranteed!

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Before summer has had time to bestow its warmth on us, we are already reaching out to different drinks. For me, there is nothing better than kvass, tasty and perfectly quenches thirst, especially if it is real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are in right time, in the right place.

I decided to offer you a selection of interesting recipes for this delicious drink, choose the one that you like.

This is not always the case fast process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients and low labor costs. And then the kvass is made on its own, without our intervention, we just have to wait for the tasty result.

Kvass was made back in old times and they still do. And it gained such popularity not only as a drink that quenches thirst, but also as a drink that is beneficial for our body. In Rus', everyone drank kvass, both poor people and rich people, they believed that it added strength and energy, and was good for digestion.

But for it to be truly useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

• If you make bread kvass, it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are added so that, for example, it can be stored longer, can ruin the fermentation process.
• As a rule, crackers are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of browning of the crackers. But in an effort to get dark saturated color remember that burnt crackers will give not only color, but also bitterness.
• If you make kvass with yeast, check it for freshness.
• To ferment kvass, use glass or metal containers (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
• Raisins are also an important ingredient in cooking. invigorating drink, it enhances fermentation and makes it vigorous. The main thing is that you don’t need to wash the raisins before storing, as you will wash off the so-called wild yeast, which are present on the surface of the berries.
• Sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. After all, one of the advantages of kvass is its low calorie content; sugar, accordingly, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it’s unlikely to quench our thirst with very sweet kvass.
• If we want to get kvass and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the starter must be removed, and the strained kvass must be placed in the refrigerator.
• It is recommended to store finished kvass in the refrigerator for no more than 7 days.
• Although why store it, that’s not why we made it. Drink this wonderful homemade drink, it will not only quench your thirst, but will also benefit your body. But first you still need to do it.

Kvass without yeast at home

Kvass without yeast, also called double fermentation kvass, is one of the most the right recipes, the one that our grandmothers and great-grandmothers prepared. In it, fermented milk fermentation predominates over alcoholic fermentation, and accordingly, a balance is maintained useful substances and vitamins, which makes it beneficial for our body.

Ingredients:

• rye bread crackers
• sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that bad recipe, This is fine. Real taste appears during subsequent fermentations and the older the kvass, the tastier it is.

Watch the video for another recipe for kvass without yeast; it is made without leaven and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking— yeast accelerates the ripening of the drink and the kvass turns out very tasty. If anyone is bothered by the smell of yeast, then it will only be felt in young kvass. Yes, and we will use yeast only once, then we will add sourdough and the smell of yeast will go away.

Ingredients:

• crackers from different breads- 300 gr
• sugar - 5 tbsp. l.
• yeast - 10 g fresh or 1 tsp. dry
• raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a starter and make the next kvass using it, yeast starter There is no need to do this anymore, but otherwise we cook the same way.

Homemade kvass from wort

Store-bought kvass kvass wort- this is an easier option for preparing delicious summer drink. To make kvass that tastes good, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It’s good when the wort contains different types malt, such as barley and rye, then the kvass has a richer taste.

Ingredients:

• water - 4 liters
• kvass wort - 160 gr.
• sugar - 235 gr.
• dry yeast - 10 gr.
• raisins - 10 gr.

How to make kvass yourself from store-bought wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and also because this drink perfectly quenches thirst, is excellent as small kvass, and in terms of usefulness it is ahead of all types of kvass.

Ingredients:

• rye flour (preferably coarsely ground);
• Wheat flour;
• water;
• sugar;
• dry yeast or raisins
• mint (optional)

Method for preparing flour kvass:

1. Here you also need leaven, it is called grounds - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour until sour cream is thick, add 5 - 6 raisins. The grounds should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. The raisins must be removed from the finished starter.
2. Let's start preparing kvass. It can only be made from rye flour, but wheat flour makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a 2:1 ratio, where two parts are rye and one part is wheat.
3. Pour the flour into a container and gradually pour in water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. Bring the remaining water to a boil and pour it over the flour mixture, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
4. As soon as the base for flour kvass has cooled to 40 0, add the starter and mix thoroughly. Cover the container, you can wrap it in a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be strained through 4 layers of gauze, bottled and refrigerated. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The grounds that have settled to the bottom will serve as leaven. But she needs to be revived. After decanting the kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, kvass grounds made from rye flour retain their qualities for quite a long time.

These were recipes for bread kvass, but there are many other interesting recipes, for example. About him useful properties oh, and I already told you about the cooking method, we really like this kind of kvass.

If you have the opportunity to collect birch sap, you can prepare kvass based on it.

How to make birch kvass - video recipe

This is where I will probably finish the conversation about how to make kvass at home, choose the recipe you like and enjoy the tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass; they make such a drink from berries, chicory, ginger, rice, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

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

Homemade kvass contains many vitamins and beneficial microelements. The drink contains most B vitamins. During the fermentation process, organic acids are formed, 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 Rus', the drink was famous as an excellent cure for scurvy and exhaustion of the body.

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

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

Recent research by scientists has proven that kvass contains high content calcium, which means the drink can strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps 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 low calorie drink, it can be included in various weight loss and diet programs. 100 g of regular 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 beneficial effect on the process of parting with extra pounds. Low calorie kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking the drink for 14 days. After such a course, not only will they leave overweight, but also normalizes digestion. 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 approximately the same, but the benefits from such a drink are much greater. You can drink beet kvass in any quantity. A beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass cannot harm your figure. With beet kvass you can make full-fledged fasting days.

Sourdough for kvass

Good sourdough- a guarantee of the success of delicious homemade kvass. Without preliminary preparation It is impossible to prepare a drink using this base. This sourdough recipe uses yeast, sugar, water and bread.

Required ingredients:

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

Cooking method:

Cut the black bread into cubes and dry it on a baking sheet in the oven (or in a frying pan). Boil water in a kettle. Place the dried crackers in a liter jar and fill with boiling water. The crackers will swell during the infusion process, so you need to calculate the amount of water so that you get a creamy slurry. It’s better to pour less water at first so that you can add more later. If there is too much water, you can add more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast is placed only in warm water. Mix everything thoroughly and leave the starter to ferment. Cover the jar with a napkin and not plastic cover, since carbon dioxide is formed during the fermentation process. The finished starter is enough for 10 liters of homemade black bread kvass.

Sourdough starter for kvass made from hops

Preparing a hop starter for homemade kvass is very simple. 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 consistency.

Cooking method:

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

Best Recipes kvass at home:

Recipe 1: Bread kvass

Homemade kvass made from bread is very healthy; 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 starter;
• One and a half liters of boiled water.

Cooking method:

For the starter: 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 occur for 24-48 hours.

Preparing kvass: When the starter is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the starter. Take a 2 liter jar and pour out the starter. Add 2 crushed pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused more long time. After a day or two, pour the kvass into another container (about 2/3 of the liquid), and pour the remaining starter into a new one. Don't forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

IN this recipe Borodino bread is used. 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:

Cut the bread into pieces and dry it in the oven. Pour boiling water and leave for 3 hours. We dilute the yeast with flour and add it to the bread. Leave the mixture for one day. We strain, bottle, and add 1-2 raisins into each bottle. Keep the 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

This homemade kvass turns out to be very vigorous and rich. 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:

Place the crackers in a jar and pour boiling water over them. Let it sit for 3-4 hours. After this we filter. Spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and pour into bottles. Add raisins to each bottle. Let it set 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 from flour batter without salt. To do this, take a kilogram of rye flour per 1 liter of water. Stir until homogeneous mass. Cover the container with the dough with gauze and wrap it with cloth several times. Keep in a warm place for 2-3 days. We dilute the fermented dough boiled water and leave at room temperature. Strain through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough rye kvass

This homemade kvass is made from rye flour using sourdough. The starter from the bottom of the bucket, after drinking the kvass, will do. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required ingredients:

• Rye flour;
• 0.5 liters of starter;
• Water;
• A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put them in a bucket. Divorce warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the starter. 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 stored in the refrigerator. Pour the leaven remaining at the bottom of the bucket into a jar. The starter can also be stored in the freezer. You can make kvass from the new starter by first defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways to make everyone’s favorite drink. This kvass is prepared with yeast; the recipe also uses sugar and water.

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 for some time until it increases in volume.

Mix rye flour with boiling water and knead the dough consistency thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Afterwards, strain and put in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It’s very tasty to cook okroshka with this kvass.

Required ingredients:

• 300 g rye or wheat bread(or 50/50);
• Warm water - one and a half liters;
• 1 tbsp. l. Sahara.

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and fill the jars with warm water up to the shoulders. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, the kvass can be used. Drain the kvass and add a little more sugar and bread to the mixture and refill it.

Recipe 8: Kvass without yeast with wheat and honey

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

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. Cover the bowl with a wheat towel 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 the water renewed so that the grains do not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Grind the sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). Place rolled wheat in a jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). Cover the jar with a napkin and leave it for two days near the radiator or in a basin with 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

Ancient recipe homemade Russian kvass. The drink is prepared 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 hot water. Knead the mixture into a dough, mix thoroughly until all lumps are separated. Cover the bowl with the dough with a cloth and leave for one hour. Then we transfer the dough into a refractory cast iron bowl, cover with a lid and put in the oven to evaporate. Mix the reduced dough, scrape off the sides of the dish and add boiling water. After a day, transfer the dough to a large vat, where the kvass will infuse. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours. When the grounds have settled, pour the fermented wort into a clean, steamed barrel. Pour 15 liters of hot water into the remaining grounds. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then put into the glacier. When fermentation becomes less strong, add molasses (1 kilogram per 30 liters of kvass). We seal the barrel. In 3-4 days the kvass will be ready. This kvass can be stored 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. The drink is prepared using kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black. You won't be able to make kvass from liquid wort.

Required ingredients:

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

Cooking method:

Dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then add the yeast, mix, cover with a lid and leave for 48 hours. Kvass needs to be tasted periodically. When the drink reaches the desired state, it can be bottled and add 1-2 zests to each. The bottles are capped and left until carbonated. When the bottles become hard, they can be stored in the refrigerator. After a day, 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. Beet kvass cleanses the body of waste and toxins.

Required ingredients:

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

Cooking method:

Wash the beets, peel and grate coarse grater. Place the beets in a glass jar, add bread crust and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass made from birch sap is very tasty and healthy drink which nature itself gives. This kvass has a beneficial effect on the body and has many beneficial properties.

Required ingredients:

• Sugar - 400 g;
• Birch juice— 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare the drink, it is better to use glass or enamel containers. 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 filtered again and bottled. The bottles are corked and stored in a dark, cool place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

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

Required ingredients:

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

Cooking method:

We boil water and cool it. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and sink it to the bottom of the jar using 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 mold removed from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar and discard the sediment. Add water to the previous level. on day 14, the kvass will begin to foam a little. That's how it should be. On day 14, the kvass will be ready. Pour out a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf of the refrigerator. 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 this you need to use new grass. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). If there are no unpleasant sensations, the dose is increased to half a glass per dose. The course lasts 2 weeks, after which kvass is taken for another month, once a day, to consolidate the effect.

Is kvass ok for pregnant women?

Kvass can be classified as low alcohol drinks, therefore, pregnant women are always faced with the acute question of its safety. The opinions of doctors here are strongly divided. Some believe that pregnant women should absolutely not drink kvass, but most experts believe that small amounts of the drink are not capable of causing harm. to the expectant mother and the baby. A little kvass is even beneficial, as it contains many vitamins, microelements 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 rather than carbonated drinks containing a large number of dyes and preservatives.

However, kvass is different from kvass. Drink purchased kvass It is extremely undesirable for pregnant women. It's not just about store-bought kvass, in which the fermentation process is achieved chemically (which means it contains many unnatural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, during its production, hygienic and sanitary standards are often violated. The greatest danger is represented by kvass, which is sold in small barrels on the market. Pumps and taps are rarely washed; these items are usually stored in dirty, dusty drawers and boxes where harmful microorganisms actively multiply. There are always a few drops of kvass left in the tap, and what could be better than such a medium for the growth of bacteria? With each glass of such kvass, the risk of these bacteria entering your 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 at the market or along a dusty road. Such places often sell expired or spoiled drinks.

The characteristic taste of a drink unsuitable for consumption is pronounced sour, giving off bitterness. Perfect option for pregnant women (and for any other person) - homemade, fresh kvass prepared with your own hands.