Kvass with pressed yeast. Choose a recipe for homemade kvass

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent, it replenished strength and lack of nutrients during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

1 kg stale rye bread
20 g yeast
1 st. l. flour
300 g sugar

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, corking them tightly.

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Enjoy your meal!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

120 g granulated sugar
500 g rye bread
3 l water
1 handful raisins (not washed)

Cooking method:

Dry the bread slices well in the oven at 100-110 degrees until golden brown.
Pour crackers with hot water (about 80 degrees) water, add sugar
Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
Keep kvass cold

Enjoy your meal!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all households.

You will need:

200 g Borodino bread
15 g dry yeast
1 tsp flour
boiled water
a handful of dark raisins

Cooking method:

Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
Pour the crackers with boiling water and wait 3 hours
Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
Add sourdough to breadcrumbs, cover and leave in a warm room for one day
Strain the product into a convenient container and throw in a handful of dry raisins
After that, keep bread kvass warm for another 6 hours
Next, kvass should stand in the cold for 2-3 days
Now kvass is ready to use!

Enjoy your meal!

Recipe for kvass from wheat bread at home

No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown, so that your kvass acquires a beautiful color. Good luck with your cooking!

You will need:

1 kg wheat bread
20 g pressed yeast
2 tbsp. l. sugar
2 tbsp. l. dark raisins
1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Enjoy your meal!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

1 kg rye bread
20 g yeast
1 st. l. flour
300 g sugar
3 art. l. dry mint

Cooking method:

The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
Dry mint pour 200 ml of boiling water, let it brew for several hours
Next, pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
Also introduce mint decoction from the wort, after filtering it
Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Enjoy your meal!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

800 g rye crackers
4 l water
25 g yeast
1 st. l. wheat flour
100 g sugar
100 g honey
100 g fresh horseradish

Cooking method:

Dry the bread in the oven at 100-110 degrees until golden crackers
Next, boil the water
Pour dried crackers with boiling water and insist in a warm place for a day
We filter the resulting wort from bread, pour it into a glass dish
We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
As soon as the yeast is activated, add the starter to the bulk of the liquid
We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
Stir and pour it into bottles without topping them up to the top.
We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

In a few months, summer will come and people will massively look for a way to cool off during the heat, resorting to drinking cool drinks.

In this article, we would like to figure out which yeast is best for kvass, because this ancient Russian cooling drink is especially popular in our country. Such a drink is especially tasty if it is made independently and taking into account all the subtleties and rules!

Currently, there is simply an incredible number of recipes for kvass, it is made from many products and even from herbs.

Today we are interested in the classic variety of the drink, which is prepared using several types of yeast.

We will try to find out which of them are best used a little lower, because mankind knows about one and a half thousand species of these beneficial microorganisms!

Baker's yeast for kvass

This type of yeast is the most common and the easiest to purchase in our stores. Each of us at least once saw and used this powdered substance in baking. They can also be used to make kvass.

Among the advantages of such yeast, one can single out their long shelf life, as well as ease of use.

When preparing kvass, dark bread is also added to the water, which is first brought to a slight burn in the oven.

Quite often, culinary specialists who try to infuse a kvass drink with this type of yeast complain that it turns out with a too pronounced yeast flavor. In fact, a similar problem is observed only in the first batches of the drink.

Later, when the volume of the starter increases, as well as the amount of kvass produced, this taste will disappear altogether, and the drink itself will turn out to be stronger and thicker.

Pressed yeast in the preparation of kvass

This product is presented in our stores in the form of small briquettes. Those who often make kvass prefer this type of yeast. The fact is that only in the first, maximum in the second, batch of the drink will a yeast aroma and taste be felt.

With pressed yeast, sourdough with rye bread is also made, but it is not preliminarily dried in the oven.

Of the advantages, one can single out the speed with which such yeast begins to ferment, as well as the quality of such fermentation. Using a pressed product, you can be sure that the drink will turn out fragrant and very tasty.

The disadvantage of such yeast is their shelf life. Without a refrigerator, they will spoil very quickly.

Dry Yeast and Why You Should Avoid Them

The choice of such "helpers" of fermentation is considered one of the most unfortunate when it comes to making kvass. Of course, there are recipes that allow you to make a drink with them, but in this case you cannot do without additional components.

Usually, wild yeasts act as a support, as well as those microorganisms that are already present in ready-made bread, for example, in rye. If you use this particular type of product, then you should remember that it should be laid in half as much as the pressed counterpart.

In addition, it is imperative to let such yeast brew properly in warm water, because they contain less than 10% moisture. By the way, thanks to this property, their shelf life reaches as much as two years.

Brewer's yeast in kvass recipe

If we talk about the most useful products that contribute to the fermentation process, then brewer's yeast will be in one of the first places. Due to the fact that they contain hops, the drink is much more aromatic and tasty.

By the way, the fermentation process of kvass with such yeast proceeds almost perfectly, because that is why they are used in brewing.

Brewer's yeast sourdough can give off a slightly odd flavor on the first batch. However, do not worry - already on the second batch you will feel changes for the better.

Such a product can be presented both in dry and liquid form, there will not be much difference in the quality of the resulting drink, only the preparatory stage differs.

By the way, be careful when adding sugar, because some types of brewer's yeast are very bad for adjoining it. It is best to use malt or glucose in this case.

Wild yeast and its features

These microorganisms can be found on the surface of a large number of fruits and berries. Usually, unwashed raisins are used to start the fermentation process, since there is especially a lot of yeast on it.

Of course, if you wish, in the process of preparing kvass, you can also add ordinary pressed yeast, but if you do not have the opportunity to do this, then nothing terrible will happen.

The only disadvantage of the wild variety of microorganisms is that it is never possible to say with absolute certainty that fermentation will be intense and of high quality.

So let's now sum up. What yeast is best for kvass? Definitely - pressed, it is this kind of product that allows you to get a guaranteed tasty and high-quality drink.

Step-by-step recipes for refreshing, delicious kvass with dry yeast

2018-05-23 Liana Raymanova

Grade
prescription

4364

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

9 gr.

36 kcal.

Option 1. The classic recipe for kvass with dry yeast

Kvass is a healthy and refreshing drink that was prepared in ancient times. True, then it had to be insisted for a very long time, at least three months, in order to get a truly sharp and tasty drink. Today, everything is much simpler, thanks to dry yeast, it is enough to infuse the drink in the heat for 1-2 days. In the classic version, the number of ingredients is minimal, however, the kvass turns out to be very tasty and appetizingly beautiful.

Ingredients:

1 loaf of black bread;
yeast "Saf-moment" - 80 g;
sugar - 220 g;
hot water - 2 liters.

Step-by-step recipe for kvass with dry yeast

Cut a loaf of black bread into small cubes, dry in the oven for a quarter of an hour at a low temperature.

Take a three-liter jar, pour toasted bread cubes into it at the same time as sugar.

Pour in half a can of hot water, cover with gauze and set aside for half an hour.

While the mixture is infused, boil the same amount of water, cool.

Pour warm water into the jar up to the neck, add yeast with it, stir, cover again with gauze and leave to ferment for 24 hours.

Pour the finished kvass into a clean container through cheesecloth so that bread crumbs do not get caught, place in the refrigerator for 60 minutes to infuse.

After one hour you can drink.

Instead of black bread, it is permissible to use ordinary white bread, only it should first be thoroughly fried in the oven until brown.

Option 2. A quick recipe for kvass with dry yeast

The recipe for kvass with dry yeast in a hurry includes the most affordable, simple ingredients that make the drink refreshing, carbonated. It has an excellent taste, somewhat similar to a store-bought drink, but more natural and certainly healthier. For cooking, burnt sugar is used, which gives the kvass a beautiful, slightly darkish hue. It does not need to be insisted for a long time, just a few hours in the refrigerator is enough.

Ingredients:

55 g of citric acid;
500 g of sugar;
110 g fast acting yeast;
10 liters of purified water.

How to make kvass with dry yeast

Boil all the water, let cool.

When the water becomes warm, pour the yeast into it, stir well.

Add 450 g of sugar to the water, stir again.

Pour in citric acid, stir again.

Pour the remaining sugar into the pan and fry until it acquires a transparent brown hue.

Cool the burnt sugar and put it in a container with a diluted mixture, mix thoroughly.

Pour the resulting kvass into bottles, after straining through cheesecloth, place in the refrigerator.

After 6 hours, the drink is ready to drink.

Be sure to purchase high-quality dry yeast, otherwise the drink may turn out to be not carbonated or slightly carbonated.

Option 3. Spicy kvass with dry yeast

According to the following recipe, kvass with dry yeast is prepared similarly to the classic recipe, only in addition to black bread, sugar and yeast, various spices are added here, giving the drink a magnificent spicy aroma.

Ingredients:

6 liters of filtered water;
6 slices of Borodino bread;
bulk yeast - 35 g;
20 g ground coriander;
15 g cumin;
25 g green melissa;
190 g sugar.

step by step recipe

Pour the bread toasted in the oven into a large container with boiled cooled water, send it to heat for 48 hours, covering it with a clean cloth.

Pour hot water into a small container, dissolve all the spices in it, set aside for 20 minutes.

In a separate small cup with warm water, dissolve the yeast with sugar.

Pour the water with the soaked breadcrumbs into another clean container.

Pour a mixture of yeast, spices into light brown water, mix thoroughly and leave warm under gauze all night.

In the morning, strain the liquid again, bottle and refrigerate for at least 3 hours.

Instead of lemon balm, it is permissible to use ordinary fresh mint.

Option 4. Kvass on dry yeast with brown bread and burnt sugar

The combination of black bread and burnt sugar gives the finished kvass with dry yeast an amazing taste, a beautiful shade, and a light foam. And the raisins included in the composition are sharpness. This is a reusable option, since after pouring the finished kvass into bottles, the remaining sourdough can be used to prepare the next portion of the drink. Prepares quickly and easily.

Ingredients:

2 small buns of Borodino bread;
20 g of loose yeast;
180 g of sugar;
3 liters of water.

How to cook

Spread sliced bread on a baking sheet and place in a hot oven for 15 minutes.

Put half of the fried crackers in a three-liter jar, pour 2.5 liters of boiled cooled water, leave it warm for a while.

Pour 100 g of sugar into a small metal container, place on a small flame of fire and melt it until light golden, do not forget to stir often so that the sugar does not burn.

Remove the container from the heat, pour in half a liter of water, stir quickly.

Place the bright brown sweet liquid over medium heat again, wait for it to boil.

Add the remaining crackers to the boiling liquid, mix and remove from the stove, set aside to cool.

Mix the bread well with sweetish water, add yeast and a little more sugar, stir again and set aside in a warm place for 40 minutes.

After some time, pour the light brown yeast mixture into the water with swollen croutons, add raisins, mix. Cover with cheesecloth and keep warm for 6-7 hours.

Strain the finished drink, cool in the refrigerator.

During the infusion of kvass in heat, be sure to place some kind of container under the jar, for example, a wide metal cup, since during fermentation the foam may go beyond the neck of the jar.

Option 5. A simple recipe for kvass with dry yeast

Another version of kvass on dry yeast from the list in haste. The ingredients are standard, but mint leaves make the drink very fragrant, with a pronounced refreshing effect.

Ingredients:

black bread - 8 pieces;
10 mint leaves;
loose yeast - 45 g;
210 g sugar;
4 liters of purified hot water.

step by step recipe

Pour the roasted black bread crackers into a deep saucepan, pour in hot water and leave for 3-4 hours.

After the specified time, pour the liquid through a sieve into another clean container, add sugar, mint leaves, yeast, cover with a clean cloth and let stand for another 7 hours.

Strain again, pour into bottles, refrigerate for 2 hours.

Serve chilled drink to the table.

After the first filtering, you can also add some black raisins to the kvass.

Option 6. Beetroot kvass with dry yeast

According to the following recipe, kvass with dry yeast is cooked a little longer than the others, but the result is not only tasty, but also very healthy.

Ingredients:

3 beets;
5 slices of black bread;
three liters of purified water;
loose yeast - 70 g;
100 g sugar.

How to cook

Free the beets from the peel, wash well, chop on a grater with large teeth.

Crumble the bread pieces with your hands, do not toast.

Put the chopped red vegetable and bread crumbs into a three-liter jar, add sugar, loose yeast, mix thoroughly.

Boil purified water, let cool. Pour into a jar of beets and bread crumbs, stir again, cover with cheesecloth and leave warm for 72 hours.

Strain the drink through cheesecloth, pour into small containers and refrigerate for 3 hours.

Serve to the table.

For flavor, you can add honey and a variety of spices to this drink, in which case the amount of sugar must be reduced. And if you want to make a light drink, then use white bread, and horseradish root, cloves or coriander as an additional additive.

And let's prepare the most delicious and summer drink, in which the benefits and refreshing taste are concentrated!

It is not difficult to do this, because in our article you will find a recipe for kvass with dry yeast, whose light carbonated sweetness is so refreshing on a hot day.

We offer you both the classic recipe and its possible options for creating a new unique bouquet.

Ingredients

Black bread - 100 grams;
Water - 2 l;
Sugar - 80 g;
Dry yeast - 4 g.

Cooking

Cut the bread into thin narrow slices, preheat the oven to 200 ° C and send it to dry for 30 minutes. Should be crackers.
We set 2 liters of water to heat up and, when it boils, pour the crackers in a saucepan. We cover them with a napkin or towel and leave to infuse for about 5-6 hours. During this time, the water will acquire the color and aroma of rye bread.
Now it's time to add sugar and yeast. We stir everything and leave again. We make sure that the place where our kvass is located is warm, otherwise fermentation simply will not work.
After a day and a half, we check the drink - it should already be ready. If yes, we filter it. We fold wide gauze in several layers and pass the liquid through it first into the pan, and then bottle it.

That's the whole recipe for kvass from black bread! As you can see, nothing complicated.

But if you want to try something new and not quite ordinary? Let's try another recipe.

How to cook light kvass

The drink turns golden with a soft delicate taste.

As in the previous recipe, we dry crackers from 100 - 150 g of white bread.
Pour the finished and cooled crackers into a jar and pour 3 liters of warm boiled water (not boiling water!).
Leave for 30 minutes to swell, and then pour 4-5 tbsp. sugar and ½ tsp. dry yeast and mix.
Cover with a towel and keep warm.

After a day or so (24-26 hours) you can check. All is ready? So, we filter and bottle. Here is our wonderful drink!

Here is another proven recipe.

Kvass with raisins and dry yeast

Thanks to dried fruits, kvass will become more spicy and unusual.

Bread must be prepared in a slightly different way.

We cut into slices and leave 4 slices of Borodino or any other rye bread with a rich bright taste in the air. It should dry naturally overnight.
Then preheat the oven or brown the bread directly in the pan for half an hour. cool the finished crackers and put them in a jar or in a saucepan.
Immediately add a couple of tablespoons of dark raisins, 4 g of dry yeast and 4 tbsp. Sahara.
Pour 3 liters of warm boiled water, mix everything properly, cover with gauze or a napkin and leave for a day.

After the specified time, we filter the kvass through a sieve, and then through cheesecloth so that there are no crumbs left.
We bottle it, putting 1 tbsp in each. white raisins.

We put kvass in the refrigerator and keep it for at least another day, and preferably two. So it will become more saturated.

Kvass from bread prepared according to this recipe will take longer to make and ripen, but the result is worth it! Try it and see for yourself.

Ingredients

— 3 l + -
- 75 g + -
- 100 g + -
- 1 pack (20 g) + -
Rye bread - 200 g + -
Mint fresh or dried — 50 g or 6-7 sprigs + -

Cooking

It will turn out a very unusual refreshing drink.

Mint, regardless of whether it is dried or fresh, pour a glass of boiling water and leave to infuse.
In this recipe, we need sourdough, so we dilute the yeast with 1/3 cup of warm water and leave it.
Bread, without drying, cut into cubes, also pour boiling water (3 l) and cool at room temperature until slightly warm (30-40 ° C).
Now add sourdough and mint decoction to the soaked bread. Cover with a cloth and let rest for at least a day.
We filter the finished kvass, add sugar to it, stir and bottle it. Refrigerate for 30-40 minutes and serve.

Mint kvass will be appreciated by both guests and family!

Bread kvass with beets on dry yeast

The drink is not only tasty, but also very healthy!

We clean and cut large beets into slices or three graters (250 - 300 g).
We need crusts from bread - they do not have to be dried (50 - 80 g).
We put everything in a 3-liter jar, put dry yeast and 5 tbsp on the tip of a knife. Sahara.

We fill everything with warm boiled water and leave to ferment for 2-3 days.

Ready kvass is filtered, bottled, cooled and served!

Of course, you can add your favorite spices or honey to all of these recipes. In the latter case, the amount of sugar, of course, is cut. Cloves, coriander and even horseradish go well with rye bread. And vanilla and cinnamon go well with white.

As you can see, the recipe for bread kvass with dry yeast can be varied indefinitely! The main thing is your desire and willingness to experiment. Try it, friends, and share your cooking secrets in the comments.

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

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

And today I will tell you several ways to make the most delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

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

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

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

Ingredients:

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

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

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

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

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

5. Stir and leave for one hour.

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

7. Pour it to the breadcrumbs in the water.

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

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

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

Recipe for kvass for okroshka from crackers

There is a very interesting recipe for making this drink specifically for okroshka. It is not as sweet, but it contains additional products that make the cold soup even tastier.

Ingredients:

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

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

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

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

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

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

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

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

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

Cooking method without yeast with raisins

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

Ingredients:

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

1. Put the water to boil.

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

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

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

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

6. Then add raisins there.

7. And fill in the cooled water.

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

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

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

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

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

12. And add sugar to our drink and mix.

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

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

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

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

Video on how to make bread kvass without yeast

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

Sourdough Ingredients:

Rye flour - 250 gr
Water - 2 glasses

Kvass Ingredients:

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

The fastest recipe with dry yeast

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

Ingredients:

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

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

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

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

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

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

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

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

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

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