Kvass from rye flour quick recipe. Delicious rye flour kvass for hot summer days

Hello! In the article I will tell you how to make kvass from rye flour at home. Rye kvass is a summer drink that perfectly refreshes and heals the body due to its beneficial properties. But remember about contraindications, because this wonderful drink can not be consumed by everyone.

Taking kvass is one of the simplest options for preventing and treating diseases, improving well-being. It contains amino acids that the human body needs, but does not produce them itself - threonine and lysine. I will consider 4 step-by-step recipes for making kvass from rye flour.

Classic recipe

Ingredients:

• 0.5 kg of rye flour;
• 8 liters of boiled water;
• 15-20 g yeast (fresh);
• 10 g sugar.

Cooking:

1. Pour the yeast with warm water, wait until it "swells".
2. Make a soft dough out of flour. When adding water, keep the ratio 1:1 (0.5 l of water is needed for 0.5 kg of flour).
3. Add sugar, warm water, and last but not least, yeast.
4. Mix all the ingredients well, leave for a day. During this time, the dough will ferment.
5. Pour the dough with water, leave at room temperature.
6. Strain the liquid through cheesecloth, put in a cold place for two days.
7. Classic rye kvass is ready. The recipe is similar to bread kvass.

Recipe for rye kvass without yeast

Kvass without yeast is prepared on the basis of rye sourdough. For thick, which promotes fermentation, use flour or crackers. The drink is made in two stages, the first is the preparation of the sourdough.

Stage number 1. Cooking sourdough

From this amount of ingredients, 10 liters of kvass is obtained:

• 0.5 kg and 0.5 l of rye flour, water;
• sugar - 20 g;
• raisins - 15 pcs.

Cooking:

1. Mix flour, sugar and water.
2. Add raisins to speed up fermentation.
3. Leave the jar filled with grounds in a warm place. Use the sourdough after a few days, when the thick becomes cloudy, acquires a sour taste.

Stage number 2. Making kvass

Ingredients:

• leaven;
• rye crackers or flour - 200 g;
• boiled water;
• sugar - 4 tsp

Cooking:

1. Take a three-liter jar, first add flour (crackers) and half the prepared sugar there.
2. Fill the components with warm water up to the neck.
3. Cover the container with a cloth, leave to infuse for one or two days, like chicory kvass.
4. Strain the drink, add the rest of the sugar.
5. To release carbon dioxide, keep kvass at room temperature in open plastic bottles.
6. Once the bottles are firm, place them in the refrigerator.

Video recipe

A third of the thick, which remained as a result of cooking, can be used next time. In this case, for the preparation of sourdough, in addition to thick, only flour and water are used. The shelf life of the starter when stored in the refrigerator is several months.

How to make homemade white kvass from rye flour

The basis of homemade white kvass is malt and coarse rye flour. Optionally, berries, spices, herbs and honey are added. In appearance, the drink is similar to oat kvass, the recipes of which I reviewed in this article.

Sourdough Ingredients:

• 800 ml of water;
• four glasses of flour;
• sugar - 4 tbsp. l. (can be replaced with honey).

Ingredients:

• flour and sugar (you can use honey) - 4 tbsp. l.;
• rye malt - 2 tbsp. l. (if there is no component, cook without it);
• cold water;
• light raisins - about 15-20 pcs.

Cooking:

1. Make a starter first. Pour water into a large bowl, gradually add flour, then sugar. Mix thoroughly to completely dissolve the sugar. Fill a large container with sourdough, as in a small container, it can “run away” as it increases in volume.
2. Put the starter in a warm place, soak for two days. To enhance fermentation, stir once or twice during the process. The sourdough is ready when a sour taste appears.
3. Add flour, sugar, malt, water and raisins to the prepared base. Insist under gauze in a warm place.
4. After 48 hours, drain the liquid, which is young white kvass from rye flour, add a little honey or sugar to it, insist again under cheesecloth, but already in the refrigerator.
5. One or two days is enough.

Reuse the remaining thick, adding malt, flour and sugar each time.

How to cook rustic kvass

To get kvass prepared according to a rustic recipe, pre-dry the sliced ​​​​bread.

Ingredients:

• a loaf of rye bread;
• 4-5 liters of boiling water;
• 100 g of sugar;
• yeast in the amount of 25-30 g;
• 50 g raisins, a small amount of mint.

Cooking:

1. Put the crackers in a saucepan, fill with water.
2. Leave for about three hours. Then strain the liquid, add yeast and sugar. Use raisins and mint as desired.
3. After 6-7 hours of fermentation, when the drink foams, strain it again. Add sugar if desired.

The benefits and harms of kvass from rye flour

What is useful rye kvass

Rye kvass is used not only to quench thirst, but also to prevent diseases, and also as a diabetic product. The drink helps to get rid of beriberi, has a beneficial effect on the body, normalizes metabolism, improves well-being.

Useful for people who have gastritis with low acidity. It is recommended to take with weak immunity, disorders in the work of the heart. The components have a positive effect on tooth enamel, help get rid of dysbacteriosis, improve the condition of hypertension, rid the body of diseased cells. The drink does not violate the results of the diet.

When the product is introduced into the diet, mental and physical stress, fatigue, weakness, and heartburn are eliminated. After consumption, digestion is normalized, the work of the kidneys, liver, vision improves. There are positive changes in the structure of the blood, toxins are removed.

The positive properties of kvass make it possible to use it in diseases of the skin, cardiovascular system. With its help, it is possible to remove acne, cleanse the skin of freckles.

Contraindications and harm

Drivers should not drink the drink, because it contains a small percentage of alcohol. The product is contraindicated in the period of gestation, feeding a child, children under seven years of age. From reception it is necessary to refuse at an ulcer, gastritis.

It is difficult to overestimate the benefits of kvass made at home from rye flour. The composition is represented by many minerals and amino acids, vitamins. Homemade product is used for medicinal purposes. You just drink a drink that tastes good and at the same time heals and saturates the body with useful substances. There are some contraindications that must be taken into account, however, most people can afford to take in moderation.

Kvass made from rye flour is a traditional Russian drink.

This type of kvass has a delicious taste of childhood, because our grandmothers cooked it.

Kvass made from rye flour is different from that sold in stores.

It is white in color, the main ingredient is rye flour, and in terms of calories and benefits, this drink is ahead of all the others. Previously, it was believed that kvass could even be equated with medicines; it was prescribed to patients not only to relieve thirst.

Kvass made from rye flour is also called village kvass. The main ingredient is rye flour, and coarse grinding. Since all the products for making kvass are in the pantry of every housewife, you can cook it all year round. Such kvass is suitable both for simple consumption and for cooking dishes like okroshka.

The basic principles of making kvass from rye flour

Thickness, on which kvass will subsequently be infused, consists of only three products: rye flour, water and sugar.

Kvass should be infused for at least four days in sunny weather.

The color of kvass should not be transparent.

When kvass is ready, the top layer is carefully poured through a strainer into a bottle, the thick must be left for the subsequent preparation of kvass. It can be used multiple times.

Rye flour should be used only coarse grinding, grain.

Sugar can be replaced with honey, this kvass will become more fragrant and tender.

Ready kvass must necessarily contain the aroma of freshly baked bread and malt.

Before use, kvass can be sweetened if you are not a particular lover of sourness.

It is most preferable to cook kvass in three-liter jars, then there will be more drink and thicker thicker.

The desired stage of fermentation is determined by the acid and checked for taste.

Kvass from rye flour: to the village to the grandmother

Kvass according to this recipe is made, as they say, “from scratch”, or rather from sourdough. The cooking process takes a little over a week. The set of products is minimal, the only thing you can add at will is raisins.

Ingredients:

Rye flour

dark or light malt

sugar or honey

Cooking:

In a three-liter jar, gradually stir the rye flour and water, and the volume of the mixture should be no more than half a liter, and the consistency should not be thicker than sour cream.

We add two spoons of honey: flower, linden, buckwheat, choose for yourself which one you and your loved ones prefer.

You can put a dozen light raisins in a jar, but after the sourdough is ready, they must be pulled out.

Thoroughly and gently stir the resulting mixture and send it to a warm place for three days.

After that, add water to the jar to the sourdough, add two tablespoons of rye flour and add sugar or honey - two tablespoons. You can use malt instead of rye flour at this stage.

We send the jar to a sunny and warm place for five days. After that, pour all the liquid into a decanter or jug, add honey and put in the refrigerator for one or two days.

The thick, which remained after the kvass was drained, we again fill it with water, pour flour and sugar into it, and leave it for a couple of days.

It can be used throughout the summer.

Homemade taste of kvass on rye flour

Kvass according to this recipe is perfect for okroshka, beetroot, as a filling for cold soups. It is prepared quite simply, but for a long time. Therefore, hostesses should be patient.

Ingredients:

two cups of rye flour

a handful of raisins

two three-liter cans of water

glass of sugar

half a glass of wheat flour

Cooking:

Pour a stack of rye flour into a jar, add half a glass of warm boiled water, mix gently. We close the jar and wrap it up. We put in heat for 24 hours.

After the day has passed, add another stack of flour, add a quarter cup of water and again - in heat.

On the third and fourth days, the procedure is repeated.

On the last fifth day, our leaven is ready. It turns out dark brown with bubbles.

Let's start making kvass. Boil water, cool it to room temperature.

Pour rye and wheat flour with one and a half liters of water. Add sugar. We mix. Pour into jars, and the amount of wort obtained should be the same in the jars.

Add water, washed raisins and sourdough to the wort. Mix well.

We close the jars with napkins and send them to heat for 24 hours. When all the thick settles to the bottom, kvass can be poured into clean bottles or a decanter, kept in the room for a day, then left for another 15 hours in the refrigerator.

Kvass is ready!

Savior from heat and thirst: kvass from rye flour

This recipe for kvass from rye flour is designed for a two-liter jar. It should only be drunk cold. Such kvass is not very suitable for okroshka, but as a drink it is an ideal budget and tasty option.

Ingredients:

a couple of crusts of rye bread

half a glass of sugar

one and a half cups rye flour

a handful of raisins

three-liter jar of freshly boiled water

mint or melissa leaves

Cooking:

Grain rye flour is poured with boiling water, stir until all the lumps disappear.

Add sugar, you can replace it with honey.

Rinse mint or lemon balm leaves with warm water and add along with sugar.

Let the mixture cool, then put raisins and bread crusts into it.

We close the jar with a napkin or gauze cloth and leave it in a cool and dark place for a couple of days.

The readiness of kvass can be determined by that. How much foam formed at the top of the can. If there is a lot, then kvass is ready.

Kvass for any rotok: kvass from rye flour according to an old recipe

This type of kvass has been tested for years. The recipe uses yeast, it is preferable to take fresh, since not only the taste, but also the aroma of kvass from rye flour depends on this.

Ingredients:

half a glass of sugar

three three-liter jars of water

pack of yeast

half a kilo of rye flour

Cooking:

Dilute yeast in warm boiled water, mix well and leave for 15 minutes.

Knead the rye flour in water into a thin dough like pancakes. Calculation 1 to 1.

Add sugar and add water.

Add yeast to the resulting mixture. Mix and send to "infuse" for 24 hours.

After that, we fill our “dough” with water and leave it for half a day in a warm room.

Kvass is passed through a strainer and left in the cold for a couple of days.

Kvass from rye flour with the addition of malt: tasty and fresh

Kvass with the addition of malt is perfect as an okroshka dressing. It has a sour taste and is very light. The process of its preparation is similar to the process of making beer.

Ingredients:

half a glass of sugar

a little more than half a glass of rye flour

two three-liter cans of water

stack of malt

a spoonful of dry yeast

Cooking:

Stir malt in boiling water, it is better to take two types: rye wheat.

Close the pot with a lid and leave for an hour.

Pour boiled water into a large container, add flour to it, stir.

Heat over low heat for half an hour, then pour in the malt. Leave on very low heat for a couple of hours.

We cool the wort. We start preparing the sourdough.

Pour a glass of cooled wort into a jar. Add a spoonful of sugar and dry yeast. Stir, leave for 12 hours.

We pass the infused wort through a cotton cloth.

Pour the resulting sourdough into a saucepan with uninfused wort, add sugar. You can also use cumin, cloves, ginger, currant leaves or mint for a richer flavor.

We put the pan in a warm place for 10 hours.

A white foam should appear on top of the wort, which indicates that the kvass can already be bottled.

We put the bottles in the refrigerator for a couple of days.

Sugar or honey can be added to ready-to-eat kvass to make the taste of kvass made from rye flour sweetish.

Kvass from rye flour: no yeast!

The recipe for this kvass is different in that it does not use yeast. Instead, we will take a sourdough prepared in advance from flour, sugar and water.

Ingredients:

two and a half cups of sourdough rye flour

10 spoons of sugar

three liter jar of water

10 tablespoons dry kvass

Cooking:

In three liters of water, stir sugar and dry kvass to get a homogeneous mixture without lumps.

Add yeast, mix.

We close the jar with a lid and put it in the sun for three or four days. After the kvass has approached, the liquid must be drained into a separate container and put in the cold for a couple of hours. Kvass is ready.

The remaining thick can be used a few more times. But remember, the thicker the sourdough, the more sour the sourdough.

Tricks and secrets of making kvass from rye flour:

To make kvass fragrant and rich, use spices and herbs. Mint, currant and cherry leaves, thyme go well with kvass.

Kvass without yeast is infused longer, but in terms of its properties it is much more useful.

When preparing kvass, always use only boiled water, it is best to stir the ingredients in warm water, then there will be no lumps.

Sourdough for kvass from rye flour in its consistency should be similar to sour cream.

Malt can be replaced with yeast if you want kvass to cook faster and make the process less laborious.

To make fermentation go faster, you can add rye bread to kvass.

If you're using malt, don't use just one kind, it's better to take several and mix them together.

When making kvass from rye flour, a little sugar is usually used. When kvass is ready, you can add honey or sugar syrup to it, then the taste will be sweeter.

Rye kvass is one of the most popular types of kvass that can be easily prepared at home. Today I will tell you how to make this drink based on natural sourdough with the addition of rye flour without, which, as you know, are extremely unhealthy. The recipe for making homemade rye white kvass, which is presented below, is traditional - this is how kvass was prepared in Rus' for many centuries. The drink that you get as a result will not only have the unique natural taste of real kvass, but will also be very healthy.

Ingredients for making rye kvass

In order to prepare natural yeast-free rye white kvass at home, you will need the following ingredients (per 1 liter jar):

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What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps only a whole mug of this divine drink.

This wonderful cold drink has been known for its illuminating properties since ancient times. Until the 12th century, it was considered a strong alcoholic drink. In its intoxicating actions, it was ahead of even fortified beer. From here came the very famous word that characterizes a good booze - “sour”.

Now they have learned to make it non-alcoholic, which is very, very pleasing to supporters of a healthy lifestyle and lovers of this drink. In stores, the shelves are bursting with his numerous offers, especially in the hot summer.

However, the greatest preference is always given to homemade kvass. Natural, vigorous, it does not leave anyone indifferent.

Some are sure that its preparation at home is very troublesome. But, after reading today's article, you will understand that this is not at all the case. To do this, you need to arm yourself with only a supply of some ingredients and, of course, a good mood. Let's go…

Kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. It, especially at home, can be drunk even by children. It is very easy to prepare it at home. You just need to be patient.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For cooking, we need the following ingredients:

1. Two crusts of black bread;
2. 1 teaspoon of granulated sugar (with a slide);
3. 2 glasses of warm water;

Cooking:

1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy ruddy crackers.

2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished sourdough has a sour smell and a cloudy appearance.

3. Now let's move on to the next step.

Prepare a 3-liter jar and pour all the resulting leaven into it. You can sprinkle a couple more croutons of crackers and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Add boiled warm water and cover with a lid. Remove to a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.

4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw the lid on well. Soon the bottles will start to harden. It started fermenting. And this means that kvass will be ready very soon. Once this happens, put it in the refrigerator for a couple of hours.

That's all. Nothing complicated. Drink and enjoy!

Bread homemade kvass with yeast

The use of yeast helps speed up the maturation process of the drink. Therefore, the yeast method is so often used by housewives, whose families adore it. The most difficult thing in this case is to eliminate the taste of yeast. But, if you follow the rules, it's easy to do.

One of the important secrets of obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.

To get a beautiful rich color, crackers are fried.

Many people wonder why they have to be fried in the oven? Can't you use stale bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.

Ingredients:

1. 2-3 crusts of rye bread;
2. 5 tablespoons of sugar;
3. 2.5 glasses of water;
4. 15 gr pressed yeast.

1. Pour the fried crackers with sand and pour hot water. Leave the mixture overnight covered with a towel. In the morning, pour in the yeast, mix and leave for a day for fermentation, covered with a lid.

Then remove the top layer, and drain the liquid into the sink. What has settled at the bottom is leaven. We need her.

2. The first yeast-based serving will have a characteristic taste and smell. Then, the more times the sourdough is used, the more distant the flavor will be.

Add another 5 tablespoons of sand, 150 g of crackers to the sourdough and pour warm water, almost bringing it to the neck. The bank should stay under the towel for another day. Then strain the liquid and bottle it. Pour 4-5 raisins into each.

After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.

The residue that remains after filtering can be used for further preparation of the drink.

Homemade rye flour sourdough recipe

You can also make your favorite drink from rye flour. It turns out it is no less invigorating and tasty than on bread. However, we will not talk much. It is better to try once than to tell how delicious it is.

Ingredients:

1. 450 grams of rye flour;
2. 180 grams of granulated sugar;
3. a pack of dry yeast;
4. a little less than 3 liters of water;
5. 10-12 unwashed raisins;

Cooking:

1. According to tradition, first of all, you need to prepare the leaven, where would you be without it?!

To do this, combine a glass of flour and 1 teaspoon with the top of sugar. Pour boiling water over all this, stirring, until the mass acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.

2. As soon as the mixture begins to “move”, foam and emit a sour smell, it is ready. It takes less than a day.

3. Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and keep warm overnight.

4. In the morning, pour the kvass into bottles or jugs and refrigerate. After a couple of hours, the cold drink is ready to drink.

It's so fast and easy!

How to cook kvass for okroshka at home

Every housewife knows that it is better to take homemade kvass for cooking. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the basis for this dish.

For this we need:

1. about 3 liters of water;
2. half a loaf of black bread;
3. 50 grams of sugar;
4. a pack of dry yeast;

Cooking:

1. Cut the bread into cubes and place them on a baking sheet.

Place in oven for a few minutes and bake until golden brown. Without wasting time, while the croutons are languishing in the oven, combine water with sugar and boil. Then cool the sweetish syrup to a warm state.

2. Pour half a glass from a pot of water and pour yeast into it, mix.

Transfer the crackers to sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, bottle it and put 4-5 raisins in each.

You can do without raisins if you do not like carbonated kvass.

Put the bottles in the refrigerator for 10-12 hours. After that, the drink is ready to make okroshka!

Recipe for delicious kvass without yeast on breadcrumbs

Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeast flavor.

Ingredients:

1. Yeast-free rye bread, about half a loaf;
2. 3-4 tablespoons of sugar;
3. A handful of raisins;
4. 2.8 liters of water;

Cooking:

1. Make croutons from bread. To do this, you can leave the slices in an open place for the purpose of winding, or fry them in the oven.

The latter option will give the drink a richer shade. Then you need to place them in a three-liter jar and pour warm boiled water.

2. Add sugar and raisins here.

3. Mix gently, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Put them in the refrigerator for several hours.

An invigorating treat is ready to eat.

Delicious homemade kvass according to grandma's recipe

Everyone remembers those unforgettable days visiting grandma. On the table are the best dishes - pies, okroshka and, of course, kvass.

Then we ate it with pleasure, imagining that when we grow up, we will certainly cook just as tasty.

Kvass according to the grandmother's recipe is easy to prepare. And if in the process you remember your beloved granny with the most tender memories, then it will turn out to be doubly delicious. Try it!

Ingredients:

1. Half a kilo of fresh beets;
2. 50 grams of rye bread (crust);
3. 1 full tablespoon of sugar;
4. 3 liters of water;

Cooking:

1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that about 5 centimeters remain to the neck. Add sliced ​​bread and sugar there.

2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

3. Put the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

4. As soon as the process of foam formation comes to naught, kvass must be poured into bottles and put in a cold place to cool.

If you plan to use it as a drink, then you can add more sugar. For soups, it will be great if you add a little chopped garlic to it.

Kvass is a unique drink. For all its taste merits, it is also very beneficial for health. If you have never tried to cook it at home before, then by all means try it. After reading these recipes, you realized that it is not at all difficult.

Or maybe you have experience of making homemade kvass? Share it with us, because your opinion is very important to us!

For summer, a mug of homemade, tart and tasty kvass, it seems to me, is simply necessary. Nothing can compare to him - neither soda, nor cold green teas, nor juices, nor other drinks. Although at first cooking kvass at home is not a quick process. But then, when the sourdough made will always be in the refrigerator, as they say, at hand, things will go faster and even tastier. The main thing is to know a proven and delicious kvass recipe.

There are several options for making homemade kvass. And today we will choose the one where there are fewer problems with sourdough. Although the first time you still have to work harder. But then all the family will say to you: - Thank you very much for the delicious kvass!

First option, is to go buy ready-made wort and make kvass. It's easy, fast, but it turns out not quite, let's say, leavened.

Second option is to cook it from bread and yeast. There are a lot of such recipes on the Internet. But in this case, the yeast breaks the kvass balance. What does it mean? In real kvass, all vitamins and nutrients should be balanced due to the acidic and alcohol environment, where acidic will prevail. And in the case of cooking with yeast, it will look more like Braga than traditional Russian kvass.

Third option, is to cook it on sourdough. And here the main taste note will be set by sour-milk bacteria, and not yeast.

Recipe for rye kvass at home

To do this, you will need to prepare a sourdough. It is prepared simply, but not quickly. Having prepared once, we will constantly “feed” it for maturity, and take it for the next kvass. And you can do this indefinitely...

Of course, it is more professional to make sourdough on rye flour, it will be more correct. But it is quite problematic to buy it in a regular store. Therefore, we make a compromise, and we will make sourdough from ordinary rye bread. Fortunately, it is sold in any store. And the drink in this case also turns out to be real and tasty.

To do this, we buy a loaf of fresh, rye bread. You should not be afraid of yeast in such bread, since it was baked in an oven where it was more than 100 ° C. And yeast (natural) dies already at 50 ° C.

We cut the loaf into pieces and make crackers out of them. To do this, put them in the oven and set the temperature to 150 ° C -170 ° C. We dry the bread well, making it even slightly (slightly) fried on the sides. This will then give the right taste with an interesting note.

While we dry rye crackers, we prepare water for kvass. We take 3 liters of ordinary water, boil and set to cool. We will need this water in three days. And this can be done, of course, later.

Next, we take a glass, liter jar and put rye crackers in pieces, about two slices (a slice is a cut piece of bread from a loaf that is not cut in half), and add 1 teaspoon of sugar with a slide. Pour one and a half glasses of boiled water at room temperature. Stir sugar until completely dissolved.

Then we close the jar with a towel or gauze, and put it in a warm, bright place, for example, on a windowsill under the rays of the sun. The most ideal option is + 25 ° C and above. Let's leave it to ferment. We are waiting for three days for all the processes to go correctly.

We put the remaining crackers in a bag, we will need them for the future kvass.

After three days, we open the starter and it should be light cloudy in color, with a sour smell and sour taste. This is what you need!

Pour all this with cool boiled water "up to the shoulders" of the jar. We leave free space in the bank for fermentation. At this stage, I do not recommend adding. Now another task is to make a kvass base, to create a sour-bread taste. We close the jar with a towel and again put it in a warm place for the second stage of fermentation, for two days.

At this point, strong fermentation processes will occur in the bank. Kvass will be saturated with a bready taste, the acid will be distributed evenly everywhere and even a little alcohol will be released. This is absolutely correct. Any real kvass should contain a small particle of alcohol.

After two days, kvass is ready and the jar can be opened and its contents filtered. Here you can already add sugar to taste. If it was prepared for okroshka, then you can do without sugar.

Then we bottle this kvass and put it in the refrigerator, thus stopping all fermentation processes. Kvass is ready to use.

Who likes more carbonated, you can add 3-5 raisins to these bottles. This will allow the formation of carbon dioxide, which will give more fizz to the drink.

But in this case, kvass cannot be poured into the bottle up to the very lid, we always leave free space, about 5-7 cm from the lid. We again (for about a day) put this bottle in a warm place and give the drink the opportunity to “fill up” with gases. Then the bottle can be put in the refrigerator, or already consumed.

Of course, the best kvass is made during the summer months. Why? Because for infusion and fermentation of kvass, a warm air temperature is required, above + 25 ° C. Then its cooking process is fast, correct and complete. In this case, lactic acid bacteria predominate in it, and not alcohol.

When infused at temperatures below +20°C, it becomes more like mash, rather than kvass. It has less tart sourness and more degrees.

It is worth noting that for the first time kvass will not turn out to be the most delicious, since the sourdough is still “weak”. It will turn out perfect next time.

Our next step is to stock up on sourdough for a new kvass. To do this, we take the bread crumb, which remained in the jar after pouring the finished kvass, and put it in a small, clean jar, which we put in the refrigerator for further storage.

And another time, when we prepare a drink, it will be our sourdough. To do this, we take a three-liter jar for new kvass, put this crumb that we have in the refrigerator, add rye crackers so that 1/3 of it is filled with them + sourdough, add 1 teaspoon of sugar and fill it with water “up to the shoulders”.

Again we put this jar in heat, we insist for a couple of days and we have a new kvass ready, moreover, it is tastier than the previous one. And we do these steps again and again ...

At the same time, we dry new crackers, discard part of the crumb after insisting, and put most of it in a jar, saving the leaven for the next time. And we drink delicious, natural, homemade kvass all the time. And in the summer we make excellent okroshka on it. In my personal experience, this is the perfect kvass recipe at home.

Bon appetit! Stay in touch.