All about how to make bread kvass at home. Bread kvass at home with and without yeast

What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps just 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 terms of its intoxicating effects, it was ahead of even fortified beer. This is where the well-known word that characterizes a good drinking session comes from: “ferment.”

Now they have learned to make it non-alcoholic, which makes supporters of a healthy lifestyle and lovers of this drink very, very happy. Store shelves are full of its numerous offerings, especially in the hot summer.

However, the greatest preference is always given to homemade kvass. Natural, vigorous, it leaves no one indifferent.

Some are sure that preparing it 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 only need to arm yourself with a supply of some ingredients and, of course, a good attitude. Let's go…

Kvass is famous not only for its invigorating taste, but also as the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. 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 preparation we will need the following ingredients:

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

Preparation:

1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown 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 starter 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 starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.

Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and 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 well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

That's basically all. Nothing complicated. Let's drink and enjoy!

Homemade bread kvass with yeast

The use of yeast helps speed up the maturation process of the drink. That’s why the yeast method is so often used by housewives whose families adore it. The most difficult thing in this matter is to eliminate the yeast taste. But if you follow the rules, this is not difficult to do.

One of the important secrets to 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? Is it really not possible to use baked 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 tbsp sugar;
3. 2.5 glasses of water;
4. 15 grams of pressed yeast.

1. Cover the fried crackers with sand and pour hot water. Leave the mixture overnight under the cover of a towel. The next morning, add the yeast, stir and leave for fermentation for a day, covering with a lid.

Then remove the top layer and drain the liquid into the sink. What settles at the bottom is leaven. That's what we need.

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

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

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

The remainder that remains after straining can be used for further preparation of the drink.

Recipe for sourdough made from rye flour at home

You can also make your favorite drink from rye flour. It turns out no less invigorating and tasty than on bread. However, we won’t say much. It’s better to try it 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;

Preparation:

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

To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture 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 “stir”, foam and emit a sour smell, it is ready. This takes at least a day.

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

4. The next morning, pour the kvass into bottles or jugs and put them in the refrigerator. After a couple of hours, the cold drink is ready to drink.

That's how fast and easy it is!

How to prepare kvass for okroshka at home

Every housewife knows that it is better to use 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 base 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;

Preparation:

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

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

2. Take half a glass of water from a saucepan and pour yeast into it, stir.

Place the crackers into the 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, pour into bottles and put 4-5 raisins in each bottle.

You can do without raisins if you don’t like carbonated kvass.

Place the bottles in the refrigerator for 10-12 hours. After this, the drink is ready to prepare 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 yeasty taste.

Ingredients:

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

Preparation:

1. Make crackers from bread. To do this, you can leave the slices in an open place for the purpose of airing, 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 fill with warm boiled water.

2. Add sugar and raisins here.

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

This invigorating treat is ready to eat.

Delicious homemade kvass according to grandma's recipe

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

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

It’s easy to prepare kvass according to your grandmother’s recipe. And if in the process you remember your beloved granny with the most tender memories, then it will turn out 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;

Preparation:

1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that there is about 5 centimeters left to the neck. Add chopped 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. Place 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 subsides, the kvass must be poured into bottles and stored in a cold place for cooling.

If you plan to use it as a drink, 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 benefits, it is also very good for health. If you have never tried cooking it at home before, then definitely give it a try. After all, after reading these recipes, you realized that it is not at all difficult.

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

Russian kvass saved a lot of people.
Folk saying

It’s hot... I don’t want to drink... I don’t want regular water, but sweet lemonades make me sick, and they don’t help with thirst, but I just want to drink more... Shouldn’t we drink kvass?

It is very easy to prepare kvass at home; you can see this for yourself by trying to prepare kvass according to our recipes. Moreover, wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, which is so beloved by many in the summer.

The fastest and easiest way to prepare kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water,
125 g dry kvass,
100 g sugar,
20 g raisins,
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour one and a half liters of hot kvass into dry kvass, close tightly and leave to steep for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass rises a little and rises, add warm water. For better fermentation, add a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the grounds. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp. kvass concentrate,
150 g sugar,
½ tsp. dry yeast (or pressed, they work faster),
1-2 tsp. raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add the yeast, cover with a napkin and leave to ferment in a warm place for a couple of days. Taste the kvass, and when you are completely satisfied with it, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again in a warm place to continue fermentation. When the bottles become hard, which indicates that the kvass is well carbonated, put them in the refrigerator. Open with caution!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, berry and fruit juice, grated horseradish (the kvass turns out spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar,
10 g fresh yeast,
a handful of raisins.

Preparation:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and place in a dark place to ferment for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and stir. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and again leave them in a dark place at room temperature for fermentation and carbonation. Then put the kvass in the refrigerator for 3-4 hours and then consume it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water,
250 g rye bread,
50 g sugar,
a handful of raisins.

Preparation:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color your kvass will turn out. Dissolve sugar in boiling water and cool. Place the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse the kvass for 3-4 days, then strain, bottle and store in a cool place. Open bottles of ready-made kvass carefully, trying not to shake them.

By the way, you can use the remaining soaked crackers, in other words, the starter, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, used by our housewives for many years - with the addition of mint and blackcurrant leaves, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar,
30 g raisins,
20 g yeast,
10 g mint,
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours. Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and blackcurrant leaves. Leave for 10-12 hours, covered with a clean napkin. When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

The following several recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar,
15 g dry yeast,
water.

Preparation:
Place the crackers in a jar, fill it halfway, and pour boiling water over the contents. The crackers will swell, which means the amount of water needs to be calculated so that you get a thick paste. Pour less water at first, then add more if necessary. Don’t despair if the starter is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin and let it cool to a temperature of 37-40°C. Add the yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is produced during the fermentation process. This starter is enough for you to make 10 liters of kvass.

Kvass rusks with horseradish root and honey

Ingredients:
2 liters of water,
300 g rye crackers,
50 g honey,
40 g horseradish root,
30 g sugar,
10 g yeast.

Preparation:
Pour hot water over the crackers and leave for 2 hours. Then rub them through a sieve, add yeast and sugar to the infusion and put them in a warm place for 10 hours. Add honey and chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers, you can use wheat bran or various types of flour to make kvass. Try it!

Kvass made from oatmeal

Ingredients:
3 liters of water,
750 g oat flour mixed with bran,
40 ml yeast starter.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and place in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for 24 hours. Store the finished kvass in a cool place for no more than three days, although it will probably go away much sooner.

Homemade kvass made from wheat bran

Ingredients:
3 liters of water,
800 g wheat bran,
300 ml lemon juice,
70 g sugar,
25 g dry yeast.

Preparation:
Pour boiling water over the bran and keep on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and stir.

Kvass made from rye flour with burnt sugar

Ingredients:
3 liters of water,
100 g rye flour,
35 g wheat flour,
100 g sugar,
15 g yeast,
15 g burnt sugar.

Preparation:
Pour rye flour with 50-70 ml of hot water and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool it a little and add the brewed flour into it. Dissolve the yeast in warm water, add wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

It’s easy to prepare the sugar: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass. To prevent the burnt sugar from turning into coal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to form a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water,
250 g sugar,
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp. Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar and water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39°C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Some people like kvass with a mild taste, while others like it with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. Add citric acid to the already aged drink to taste and refrigerate.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice,
200 g sugar,
1 tsp. dry yeast,
2 tsp. instant coffee.

Preparation:
In a large saucepan, combine sugar and coffee, add yeast and stir. Then pour in warm water and juice. Wait until all the ingredients have dissolved and, loosely covering the pan with a lid, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar,
35 g pressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Grind the lemon or pass it through a meat grinder, wrap it in gauze, tie it and place it in a pan or bucket of water. Add yeast and sugar there and stir. While stirring, squeeze the bag of lemon several times and remove. When the ingredients have dispersed in the liquid, pour the resulting solution into bottles, screw on the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of the plastic bottles. The bottle is hard and it is no longer possible to press on the walls - which means the drink is ready. Remember that if you leave the drink in the sun, you will no longer get kvass, but mash. Place the bottles of finished kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey,
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins - to taste.

Preparation:
The whey that remains after making homemade cottage cheese is a valuable nutritious dietary product. White kvass with whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and some washed and dried raisins into the bottom of each bottle. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alarmed by the cloudiness of kvass, but for a homemade natural product this is a normal phenomenon. Sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

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

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

Before we begin the actual production of this divine drink, it would not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise any questions - our ancestors actively consumed it to combat vitamin deficiency and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

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

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

Thanks to this luxurious composition, kvass helps our digestive system cope with heavy foods, helps establish water-salt balance and strengthens the immune system. Agree, there is quite a rich list of useful qualities, for the sake of which it is worth learning how to prepare kvass on bread.

How to do it at home?

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

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

And the recipe for homemade kvass has nothing in common with the processes occurring in factories for the production of “industrial” kvass.

Recipe for black bread with yeast

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

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

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

1. Cut the black bread into small pieces and dry in the oven until a slight golden brown crust appears. It is important not to overdo it and not end up with a black crust.
2. Pour boiled water cooled to 30 degrees into the container in which fermentation will take place.
3. Add crackers to the water.
4. Cover the fermentation container with gauze and place the wort in a dark place for about 24 hours.
5. After a day, the wort is ready for filtration. It is necessary to squeeze out the crackers, filter the liquid, and transfer it to a clean container.
6. To start the fermentation process, add 200 grams of sugar and diluted yeast.
7. Cover the container with the wort with a lid, making sure to leave a gap for the release of carbon dioxide produced during the fermentation process. We direct it to a dark place for 14-15 hours, room temperature.
8. Strain the resulting drink.
9. Add another 50 grams of sugar and mix.
10. The drink is almost ready. All that remains is to pour it into bottles, seal it tightly and let it rest for a few more hours.

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

This recipe can be used to prepare white bread kvass, but it is black bread that will give the classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

1. A kilogram of black bread.
2. Five liters of water.
3. 300 grams of sugar.
4. A glass of wheat flour.
5. Yeast (30 grams pressed or 7 grams dry).
6. A few mint leaves.

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

While the starter is preparing, pour boiling water over the black crackers, add 250 grams of sugar and leave to cool. Mix the cooled liquid with the starter, add mint leaves and let it ferment. The fermentation period this time is about a day.

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

There are many ways to make homemade kvass with, as they say, a twist. In our case, the word “zest” is used, among other things, in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly higher strength of the finished product, if, of course, there is such a task.

Personally, I don’t see the point in making this drink - it will lose the quality that I see as its main advantage - ease of consumption in hot weather and the quick quenching of thirst that accompanies the use of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

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

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

1. Cut 500 grams of black bread into slices and dry.
2. Boil 5 liters of water, add 250 grams of sugar and crackers to it, stir thoroughly.
3. Cool the resulting brew to 22 degrees Celsius, pour into a fermentation container, remembering to leave part of the volume for carbon dioxide.
4. Add 50 grams of unwashed raisins. It is important to use unwashed dried berries, since it is on the surface of the raisins that bacteria live that will help us with fermentation. Transfer the jar to a dark place whose temperature is about 20 degrees.
5. After a couple of days of fermentation, filter the kvass and add 50 grams of sugar.
6. Pour into bottles, after adding a few raisins to each, move the hermetically sealed bottles to a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink has cooled to 8-11 degrees, you can start drinking!

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

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual aroma, understood how to make it stronger or lighter, learned about the new role of raisins, which was probably mentioned before Everything, we didn’t think about it.

We wish you good luck, sincerely hoping that the article was useful, and that the homemade bread kvass you personally prepared will delight not only you, but also your loved ones!

Almost every country has its own popular national drinks, and housewives often exchange their secrets with neighbors and friends. Our national drink is kvass, and we will be happy to share with you how to make bread kvass at home - to quench your thirst and health. Thanks to its special composition, this life-giving drink increases our performance, improves digestion and saturates the body with nutrients.

Kvass is an ancient drink, known back in Ancient Egypt 3 millennia BC. And the Slavic peoples brewed kvass when Kievan Rus did not yet exist. Kvass became a ubiquitous and daily drink in Rus' starting from the 12th-13th centuries, and by the 15th century there were more than 500 varieties of kvass! In Russia, the profession of “kvass-maker” was a very honorable profession, and its bearers were highly specialized in the preparation of certain varieties of kvass.

And to this day, in villages where national traditions in the consumption of kvass drinks have been preserved, they talk about how to “brew” kvass, and not cook it, which speaks very eloquently about the deep roots of the people’s love for this amazing drink.

Homemade kvass from black bread can be brewed with or without the addition of yeast. Yeast accelerates the ripening of the drink, and therefore this method is very popular among chefs.

But kvass drinks made with yeast have serious contraindications - children and pregnant women should not drink them, since, one way or another, the yeast makes the drink low in alcohol. But drinking it is very beneficial for all other people, so let’s look at a popular recipe for making bread kvass with yeast.

* Advice from the Cook
The basic rule for obtaining high-quality bread kvass at home is clean and soft water. Therefore, before using tap water in a home recipe, it must be boiled. You can also use filtered water or spring (forest) water. Well water is often characterized by increased hardness and is also recommended to be boiled.

How to make kvass from bread at home using baker's yeast, but so that the smell of the yeast is not detected? This is possible if you have patience and do everything according to technology. The technology is three-stage, but as a result you will get homemade kvass of the highest quality!

Stage I: preparing sourdough with bread and yeast

Dry small pieces of black bread with crusts in the oven until lightly black. The color of the final product depends on the degree of toastiness of the crackers.

We begin to prepare the starter: pour 100-150 g of crackers, 3-4 tbsp into a clean 3-liter jar. sugar and fill three-quarters of the jar with boiling water. Leave to cool to 30-35 degrees. It is better to fill the crackers overnight, covering the jar with a terry towel to retain heat for maximum time.

Dissolve 15 g of pressed yeast in half a glass of warm water, pour it into a jar of breadcrumbs, stir and cover the container with a towel or gauze. Place in a warm corner for fermentation. You will have to wait a day or a little more for the starter to be ready. During fermentation, softened crackers rise to the top, and the leaven remains at the bottom.

After a day, remove the top layer of crackers with a spoon and pour the liquid into the sink, since it smells strongly of yeast and is unpleasant to drink. What remains at the bottom of the jar is the yeast starter. We put it in a clean 3-liter jar and proceed to the second stage of preparing a drink from bread.

* Advice from the Cook
The most popular homemade kvass recipe is made from Borodino bread, which gives the folk elixir a piquant sourness and aroma. Try it too!

Stage II: preparing young kvass with sourdough

Young sourdough with fresh sourdough will have a slight yeasty smell, but with each new portion of the drink the smell of yeast will become weaker and will soon disappear completely!

To the freshly prepared sourdough, add 150 g of Borodino bread crackers, a third of a glass of sugar (the finished product can be sweetened more later) and fill with warm (30-35 degrees) boiled water, without adding 5 cm to the neck. Cover with a towel and leave to ferment.

In about a day, the kvass is ready. Pour the finished infusion into a clean container through a layer of gauze so that the drink is pleasing to the eye and there are no suspended particles of bread floating in it. Before putting it to cool, pour it into bottles, throw a few raisins into each, close tightly and put in the refrigerator to carbonate.

Stage III: use of the starter for the next portions of leavened drinks

Before preparing a new portion, we select all the large pieces of bread from the remaining grounds, and put fresh leaven on the remaining sourdough. Thus, you will always have an invigorating drink at home that is very beneficial for digestion - a real elixir of health!

The amount of starter will continue to increase, it will become stronger and more effective, and the smell of yeast will completely disappear. Of course, you don’t need so much, and therefore you either give it away to acquaintances, relatives and friends or throw it away.

The starter will not spoil if you store it in the refrigerator. Before storing, do not add anything to it (especially sugar), dilute it a little with boiled water, close tightly and place in the upper compartment, closer to the freezer. Sourdough can be stored for more than 2-3 weeks.

To prepare fresh kvass infusion from bread, all you have to do is take out the treasured jar from the refrigerator and put in a new portion! Remember that you need to cook it not only in the summer heat, but also in winter it will give you strength and health, support your immune system and normalize metabolism. Bread kvass at home is a guarantee of high quality and safety of the product!

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 you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from 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 yourself is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches your thirst and tones you up. Chilled kvass will perfectly refresh you on a hot day and give you strength and energy. In addition, it is successfully used in the preparation of botvinya, traditional stews, marinades, etc.

Classic recipe for kvass made from rye bread with yeast

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

You will need:

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

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, capping them tightly

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a cool non-alcoholic 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 (unwashed)

Cooking method:

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

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, 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 prepare kvass for all household members.

You will need:

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

Cooking method:

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

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires a beautiful color. Happy cooking!

You will need:

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

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and a subtle 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. Have a pleasant taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar
• 3 tbsp. l. dry mint

Cooking method:

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

Bon appetit!

How to make bread kvass with honey and horseradish

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

You will need:

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

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour boiling water over dried crackers and leave in a warm place for 24 hours
4. Strain the resulting wort from the bread, pour it into a glass container
5. We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
8. After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without filling them to the top
10. We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass