How to make delicious kvass at home. General list of required ingredients. Beet kvass at home

Hello friends!

Spring has just begun to recede, but I already want summer. We wish we could come sooner warm days, and with them long evenings, greenery everywhere. I already want trips to nature, okroshka and foamy, cold, effervescent kvass...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our original Russian dish, which is already more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, there is no arguing about tastes, but the benefits are much greater in the former.

Still would! Our sour product invigorates, cheers, quenches thirst and gives strength. And how many varieties? There are beet, fruit, berry, honey, malt, bread. It’s the latter that we’ll talk about today.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually clean water, rye bread, sugar, yeast. The only thing is that the process itself takes several days. This can be from two to five days. But this won’t stop us from making the most delicious kvass in the world?

Making kvass with fresh yeast at home

Consider a simple cooking option homemade drink. It makes your nose tingle and foam, and that’s why we love our dear Russian kvass so much!

I will say that it takes a little more than 2 days to prepare it. But then you will get 6 liters of tasty and excellent liquid. Want more? Take twice as many ingredients. After all, as you know: there is no such thing as too much kvass!

We will need:

Boiled water - 6 liters;
A loaf of Borodinsky black bread;
Wheat flour - 1 cup;
Sugar - 0.5 cups + 4 dessert spoons;
Fresh yeast - 100 gr.;
Raisins - 2 dessert spoons.

Preparation:

1. Cut the loaf of Borodinsky into slices. Take a baking sheet and place it on it. We need to dry them until they become crackers and even have a burnt crust.

2. Place the baking sheet in the oven. When one side of the slices is browned, turn them over to the other side to dry.

3. Dip the crackers into warm water. And for such a quantity it is better to take either a large saucepan, or you can use a clean plastic bucket.

4. The water should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare the yeast starter.

5. Break 100 grams of pressed yeast into a saucepan. Fill them with half a glass of granulated sugar.

6. Pour in about 1 glass of warm water. Stir a little with a spoon.

7. Add wheat flour. Mix with a spoon and set aside for about 30-40 minutes.

8. Put the dough in a warm place without drafts and then it will work even faster for you. During this time the mass is activated, the yeast leaps.

9. That's how everything foams! Pour the dough into a container with breadcrumbs.

10. Add a little more warm water. Shake everything well big spoon and put it in a warm place to ferment for ten hours. Don’t forget to cover the top with gauze so that the mixture can breathe and not a single speck gets inside.

11. Then squeeze out the crackers and throw them away.

By the way, they can be used to fertilize your garden, if you have one.

12. We put away another bucket for a day under the gauze. Now you can strain and pour into three-liter jars.

13. Put 1 in each jar dessert spoon raisins Dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and leave to ferment for another 10 hours at room temperature.

That's it, you can drink our kvass. Just put it in the refrigerator to cool first.

Those who like it sweeter can add honey or sugar to taste. And we move on to the next interesting recipe for a tasty drink in the heat.

How to make a bread drink in a 3 liter jar?

Particularly popular is the option three liter jar. Probably, mostly because of the convenience and the presence of such utensils in all homes. Well, this is my personal opinion.

I agree that this is really convenient when kvass is fermenting in a jar. But then it can be strained and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again using the resulting starter. Moreover, the subsequent drink turns out even tastier and richer.

We will need:

Boiled water - 3-3.5 liters;
Ground rye crackers - 100 gr.;
Sugar - 200 gr.;
Fresh yeast - 10 gr.

Preparation:

1. In a 300 ml mug, scald the crumbs from rye crackers. Mix everything well and set aside so that they swell.

2. To our fresh yeast Woke up, fill them up a little warm water and add a tablespoon of sugar. Shake the mixture and leave it aside.

3. Take a clean 3-liter jar and dump the swollen rusk crumbs into it. Add warm water to the mug to remove any crumbs from the sides of the mug. And we also pour all this into a jar.

4. Sprinkle sugar on top and add the yeast foamy mass.

Lovers unsweetened drink They can put 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. Cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment with access to air.

7. Set the jar aside in a dark and warm place for 2 days. Prepare a decanter with gauze and strain the kvass.

8. It is convenient to use a lid with holes. It will prevent the breadcrumbs from merging, and gauze will even better stop the unnecessary mixture.

This results in double filtration)

Cool the liquid and use it as directed. I mean, we drink with pleasure!

Finally, I’ll say that we fill the remaining starter with warm water again, add sugar to taste and some steamed crackers. Again, we’re going out for two days to “go for a walk.”

Video about how to prepare a dish without yeast

Would you like a drink with yeast, friends? Then here’s a great recipe for you without them. In the recipe we use malt and rye flour, sugar plus raisins. Let's also add coriander and cumin. Well, it turns out delicious!

I suggest watching the entire recipe and process in a good video.

Preparing delicious kvass for okroshka

It's no secret that the most delicious okroshka made with homemade kvass. The drink is richer, without preservatives and dyes, and goes well with vegetables and meat. Oh, and I already wanted some little bits. But let's get the drink ready first! After all, it takes several days to prepare it.

We will need:

Boiled water - 6 liters;
Loaf rye bread;
Sugar - 24 tbsp. spoons;
Dry yeast - 0.5 teaspoon.

Preparation:

1. Preheat the oven to 180 degrees.

2. Bread from rye flour cut into cubes and place in the oven to dry and toast.

For more rich taste It will even be good if the crackers burn a little.

3. Divide the crackers into 2 parts. From one we will prepare sourdough, and the second we will put aside for kvass.

4. So, we take out a liter jar and fill it halfway with crackers. Boil water and fill it halfway with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.

5. Cover the starter with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, distribute the remaining crackers into 2 three-liter jars. Fill them halfway with boiling water. Add 4 tablespoons of sugar to each container.

7. Cool the mixture in jars. Add equal amounts of starter to each vessel and stir. Cover with lids and remove for 2 days to allow the kvass to ferment and circulate.

8. After the allotted time, filter the drink through cheesecloth. We throw out the entire bread mass and pour the liquid back into the jars.

9. In two glasses, dilute 7 tablespoons of sugar with water and add to the jars. Leave at room temperature for 1 day.

10.After which we put it in the refrigerator for a day.

Now, after such manipulations, the delicious nectar is ready! Prepare okroshka with soul and pleasure!

And I tell you bye-bye!

Our cooking recipes bread kvass at home they will help you out when on a hot day you want real Russian kvass: their bread and crackers.

Water - 1 Liter
Rye bread - 500 grams
Raisins - 0.5 Cups
Sugar - 4 Cups
Dry yeast - 1.5 tbsp. spoons

Let's take all the ingredients we need. Let's put a vat of water on the stove; if you don't have such a large pan, you can divide everything into two portions. The water needs to be brought to a boil.

At this time, you should fry the bread. Fry the bread in a frying pan without oil until blackened. The most important thing is to make sure that the bread does not burn. However, for bread kvass you need pieces of rye bread, brought precisely to black coals.

When the water has boiled, remove the vat from the heat, add a handful of raisins and all the bread. Cover the pan with a lid and leave to steep overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the sugar and yeast mixture prepared in a separate bowl. Mix everything well. Cover the vat with plastic wrap and leave to steep for another 6 hours. Stir the liquid every two hours. After this, you will need to remove the raisins from the vat.

Take another pan, cheesecloth and strain the bread kvass.

You will get this kvass. Pour it into plastic bottles, close and put in the refrigerator. Let the kvass sit in the refrigerator for 2-3 days, after which the kvass can be drunk.

Recipe 2: bread kvass at home

Sourdough in portions
Raisins 10-15 pcs.
Sugar 4-6 tbsp. spoon
Rusks to taste
Kvass 3 tbsp. spoon
Water 2.8 l

Pour the starter into a clean three-liter jar. It should cover the bottom of the jar by approximately 5-7 cm. If you are preparing kvass for the first time, then you need to prepare the starter first: pour 2 tbsp into a liter jar. l. sugar, black bread croutons for one third of the jar, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add black bread crackers to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry them in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like best; if it is sweet, then you need to add 6 tbsp. l., if sour, then 4 tbsp. l. There will be enough sugar.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour into a jar clean water. I always prepare kvass using spring water; if this is not possible, you can use regular drinking boiled water. Mix everything in the jar and cover it with gauze.

During the cooking process, the kvass will “play” and some liquid will definitely spill out. Therefore, our jar needs to be placed in a deep plate or dish. Place the jar in a bright place and leave for two days.

On the third day, the kvass is ready, carefully pour it into a clean jar. The contents of our three-liter jar yield a full two liter jar kvass Place in the refrigerator and keep it there until completely consumed. Drink and add kvass to dishes - chilled.

After we have drained the kvass, the leaven will remain in the jar, which needs to be mixed thoroughly and placed in a separate bowl. We will use this starter when preparing new kvass; the starter must be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

Bread (about a third of a loaf of Borodino) - 4 slices.
Sugar (6 tbsp - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
Yeast (two sachets of instant, 11 g each) - 22 g
Raisins (approx; I put 8-10 raisins in each bottle) - 30 g
Water - 3.5 l

Let's start with the starter. Cut a loaf of Borodino bread into breadcrumbs - cubes with a side of about two or three centimeters. Place on a baking sheet in one layer and dry in the oven at 150 degrees until almost black. If you want light kvass, you can take wheat crackers or Borodino crackers and dry them not until they turn black, but simply until they become crackers.

When the crackers have cooled, pour three or four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass I usually take white sugar), pour boiling water over it. You need to pour boiling water carefully, shaking the jar periodically so that it does not burst. And do not top up: the starter will ferment and may “escape.”

As soon as the contents of the jar have cooled almost to room temperature, pour in all the yeast. Cover the jar with a paper towel or gauze and leave for three days.

After three days, pour the starter into a three-liter jar, add another 4 tbsp. l. sugar, add cold water a little not to the top - and leave for another two or three days. You will see for yourself how the kvass begins to ferment and “work.”
As soon as this “work” stops, the drink is ready.

Strain the kvass into a plastic bottle or other container with a narrow neck and a tight seal, add a handful (8-10 pcs) of raisins to each bottle, close tightly and let stand for another day.

After this, open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

Borodino bread 5 slices
Raisins 1 handful
Sugar 3 tbsp. l.
Dry yeast 0.5 tsp.
Purified water 3 l

Cut Borodinsky or other rye bread into small pieces.

Dry the bread in the oven until lightly burnt - this will give the kvass beautiful colour and taste. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins add sharpness to kvass.

Pour boiled water, but cooled to 70 degrees, over the crackers. Leave future kvass leave for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast and sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

Cover the jar with gauze to protect the drink from dust or insects, place it in a very warm place, maybe on a windowsill in the sun. Let the kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and seal well. Place in the refrigerator to ripen for another day or less. To add even more sharpness, you can throw two or three more raisins into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the starter (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

Recipe 5: homemade bread kvass without yeast

slices of rye bread – 250 g,
water – 2.5 l,
granulated sugar – 180 g,
raisins – 15-20 pcs.

Dry it in a preheated oven until it just turns golden brown. If the crackers burn, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir until it dissolves, turn off and cool to body temperature.

Pour the syrup into the jar almost to the very top and add the washed raisins.

We tie the neck of the jar with several layers of gauze and place it in a dark place.

After 1-2 days, an intensive fermentation process begins - the crackers rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set it to cool.

Remove half the crackers from the jar and add some fresh ones. And then pour in sweet warm water again and add raisins. We also put it in a dark place, but after 10-12 hours the kvass will be ready. Thus, you can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe Homemade kvass can be prepared at home from crackers and stale bread.

crackers - 1 kg
water - 10 l
sugar - 250 gr
dry active yeast- 1 tsp.
raisins - 3 tsp.

We take out supplies of bread crusts, pieces and other bread leftovers that we did not allow mold to eat long winter. These pieces of leftover bread dry perfectly right on the windowsill, put into a fabric bag and stored until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

Bake the crusts and pieces of crackers in the oven until slightly black around the edges.

Boil 10 liters of water in a large saucepan (for three 3 liter jars kvass) and put our burnt pieces of crackers there. Mix. Now you need to wait until the water cools down and draws everything out of the bread. useful material. It is better to leave it to brew until the morning. This infusion is called wort.

We strain it and squeeze out the bread. Now I don't mind throwing it away. Although, in rural areas, you can feed this poultry or livestock.

Pour the wort into jars. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, on the tip of a knife, dry yeast from any brand. Protect from direct sunlight!

Add 10 pieces to each jar regular raisins. It is believed that raisins enhance fermentation. Stir and leave at room temperature for a day.

The foam and bubbles that appear indicate that the process has begun. There is no point in keeping kvass warm any longer. It will peroxide. Strain the raisins and pour the kvass into pet bottles. Thick mass at the bottom of the jar, approximately 150 ml remains in it. We return the raisins there. This is a ready-made starter for future kvass. Pour in new cooled wort, add sugar and a few fresh raisins. That's all. We won't need yeast anymore.

We put both bottles and cans in the refrigerator. We take a sample of kvass from bottles. You should know that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes stronger. For children, you can add a tablespoon of sugar to the bottles. For okroshka, sour, aged kvass is good. We have organized the process of continuous bottling of kvass.

Recipe 7, step by step: homemade kvass from bread

bread "Borodinsky"
dry yeast
sugar

For kvass we need not bread, but crackers. Therefore, we will cut the bread into small pieces so that they fit into our intended container for preparing kvass - in my case it is a three-liter bottle (the yield of kvass is about 2 liters in 1-2 days).

We put our crackers in the oven to dry, I won’t say for how long, because... didn't detect it. In general, it all depends on your taste. For example, I like it slightly toasted, and then the kvass turns out to be a beautiful color:

After the crackers are ready, pour them into half liter jar. for making sourdough. Add yeast, a couple of tablespoons of sugar and fill with water.

Leave for at least a day to begin the fermentation process. After this, we control the fermentation process visually and by sound (hissing).

Drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already begun, all this is so as not to feel the taste and smell of yeast) If there is a smell, repeat again.

Some of the bread should move down and the drink should smell like kvass.

If your drink turns out whitish and not the same as in the photo, don’t let this bother you, I photographed the almost finished sourdough.

After this, pour the contents of the jar into a larger container and fill half the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

When ready (determined by taste, 1-2 days), drain the finished kvass and add the ingredients.

Once the starter has formed in sufficient quantity, you can increase the amount of water to a full bottle.

All that remains is to strain the kvass:

add sugar to taste and enjoy! If small particles suddenly get into the finished kvass, don’t worry - this is bread, it’s edible.

Over time, as the amount of starter increases, the speed of kvass preparation will increase. As sediment from bread crumbs accumulates at the bottom of the bottle:

- 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 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 in home desk. And most importantly, all the recipes are simple, you just have to tune in to a positive mood. So, let's go!

Before starting the actual production of this divine drink, it wouldn’t 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:

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

It is also rich in carbohydrates, the main source of energy. This is why you can easily “get enough” of kvass, if, of course, you consume sufficient quantity 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, quite a rich list useful qualities, for which it’s worth learning how to make 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 useful qualities.

Yes and the recipe homemade kvass has nothing to do with the processes occurring in factories producing “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 - detailed recipe bread kvass with these ingredients:

Cut the black bread into small pieces, dry in the oven until a small golden brown crust. It is important not to overdo it and not end up with a black crust.
Pour boiled water cooled to 30 degrees into the container in which fermentation will take place.
Add crackers to the water.
Cover the fermentation container with gauze and place the wort in a dark place for about 24 hours.
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.
To start the fermentation process, add 200 grams of sugar and diluted yeast.
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.
Strain the resulting drink.
Add another 50 grams of sugar and mix.
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 kvass from white bread , but it is black bread that will give the classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

A kilogram of black bread.
Five liters of water.
300 grams of sugar.
Cup wheat flour.
Yeast (30 grams pressed or 7 grams dry).
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, literally. 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 eating high-calorie drinks due to the threat of excess weight.

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

Cut 500 grams of black bread into slices and dry.
Boil 5 liters of water, add 250 grams of sugar and crackers to it, stir thoroughly.
Cool the resulting brew to 22 degrees Celsius, pour into a fermentation container, remembering to leave part of the volume for carbon dioxide.
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.
After a couple of days of fermentation, filter the kvass and add 50 grams of sugar.
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 task is more fast receipt finished product - it is better to follow the classic recipe, according to which kvass is prepared at home from rye bread with the addition of yeast. Classic recipe will allow you to get finished product per day.

Congratulations, from this article you have learned how to make kvass from bread at home, and also familiarized yourself with a number of techniques to give the drink unusual aroma, understood how to make it stronger or lighter, learned about the new role of raisins, which most likely they had not thought about before.

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!

This drink is in particular demand in the summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to prepare kvass at home from rye bread.

A quick and easy way to make kvass

Ingredients:

Rusks (from dark bread) – 0.2 kg;
Sugar – 7-10 tbsp. spoon;
Yeast (dry) – 1 tbsp. spoon;
Drinking water – 3 liters.

Preparation:

Take dry rye bread and break it into several pieces. If you have fresh bread, then dry it in the oven.
Boil the water. Let it cool down a little (5 minutes).
Take a 3-liter jar and pour crackers and sugar into it.
Fill the contents of the jar hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
Now add the yeast and stir everything again.
Now the jar needs to be tightly closed with a lid and left to infuse. Wrap the kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, the kvass may rip off the lid.
After 12 hours, you can take out a jar of kvass. Now strain the drink through cheesecloth and you can drink it. Homemade bread kvass is ready. Now you can enjoy it healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

Bread (rye) – 500 g;
Sugar – 0.25-0.3 kg;
Water – 5 l;
Yeast (dry) – 5 g (you can also use compressed yeast, but you will need 20 g).

Preparation:

Turn on the oven to 200 degrees.
Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, raisins, etc.), otherwise it will affect the taste of the drink, because unnecessary elements are not needed here.
Place the bread on a baking sheet. There is no need to lubricate it with anything, otherwise our kvass will taste like oil. Don't be afraid, bread is behind you a short time won't have time to burn.
Place the pan with the cubes in the preheated oven for 5 minutes. You can bake the crackers longer, then the kvass will be darker and the taste will become sharper.
Pour 5 liters into a large bowl drinking water and boil it.
Wait until the water has cooled down and is at room temperature.
Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to the jars (divide them into two parts and throw them into the jars).
Wrap the tops of the jars with gauze (because you cannot cover kvass with a lid during fermentation) and send them to a dark place. Jars of kvass should be infused at room temperature for 48 hours.
Dissolve the yeast in a small bowl (follow the instructions on the package).
Strain all the kvass through cheesecloth. The crackers that remain in the gauze will need to be thoroughly squeezed out, then they can be thrown away; we won’t need them anymore.
Pour the strained kvass back into the jars.
Add diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be enough). Mix everything very well using a long spoon.
Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
Kvass should ferment for 16 hours at a temperature of 18-25 degrees, and it should be in a dark place.
Take out both jars and add sugar to them. Be guided by your taste preferences.
Pour the finished kvass into bottles. Twist them.
Give the bottles a final steeping time - place them in a dark place with room temperature for 4 hours.
Now our kvass is ready! It must be refrigerated before use. As soon as you put bottles of kvass in a cold place, the fermentation process will stop.

Be careful! This kvass can be stored for no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeast aroma.

Ingredients:

Rye bread – 0.3 kg;
Raisins – 0.025 kg;
Drinking water – 2 l;
Sugar – 0.1-0.2 kg.

Preparation:

Cut the bread into small pieces (do not cut off the crust).
Preheat the oven to 180 degrees.
Place bread on a baking sheet in one layer. The mold must not be greased!
Place the pan in the oven for 3-4 minutes. The bread should only be dried and not fried, otherwise ready drink it will be bitter.
Boil 2 liters of water.
Place the crackers in a saucepan and pour boiling water over them. Add about 50 grams of sugar to them and mix everything. Wait until the water has cooled completely.
IN cold water add raisins. Now it’s better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with gauze to prevent insects from getting inside.
Place the jar of kvass in a dark, dry place, but at room temperature.
Leave the drink to steep for three days. On the first day, foam forms on the kvass - this is an indicator that you did everything correctly, since the fermentation process has begun.
After the specified time has passed, the kvass must be strained. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in the gauze. Squeeze the pulp thoroughly and leave it in gauze. You can get kvass from it again several times (2-3).
Now you can add sugar to the kvass. It is mandatory, at least small quantity. After all, then carbon dioxide will be released and the kvass will turn out carbonated.
Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
Place the bottles in a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
Kvass that has already been saturated with carbon dioxide can be placed in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready for use.
When the drink has cooled thoroughly, you can drink it. Rye bread kvass is ready! This drink can be stored for no more than 5 days.
To get another portion of kvass from the pulp, you need to do the following:

Place the pulp in a jar.
Boil 2 liters of water and add 100 g of sugar to it. Wait until the water cools down.
Pour in the pulp boiled water, mix everything.
Throw a small piece of bread (fresh) into the drink.
Subsequent steps will be the same as in the main recipe.

It is believed that this kvass turns out tastier than the first one. The cake from this kvass can also be used 1-2 times.

Be careful! The pulp must be reused within 24 hours.

Alcoholic bread kvass - homemade recipe

Ingredients:

Bread crackers – 0.3 kg;
Dry yeast – 5 g;
Sugar – 0.5-1.5 kg;
Citric acid – 3 g;
Purified water – 5 liters.

Preparation:

It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and placed on a baking sheet. Place the mold immediately in an oven preheated to 190-200 degrees for a few minutes. If you want the bitterness to be felt in the kvass, then keep the bread in the oven a little longer.
Boil 3 liters of water.
Place crackers on the bottom of the pan and pour boiling water over them. Let everything sit under a closed lid for at least 3 hours.
Take a colander and place gauze on it, which is folded in layers. Strain the infused crackers through a colander. Don't throw away the pulp.
Boil the remaining 2 liters of water.
Place the used crackers in a saucepan and fill them with boiled water. Leave everything to sit for 1 hour.
After the allotted time, strain the water, squeeze the cake thoroughly, now you can throw it away.
Dissolve yeast with water. We use dry yeast in the recipe, and before adding it to kvass, we need to transfer it to an active state. detailed instructions will be on the packaging.
Mix all the kvass in a large container. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
It is necessary to mix everything thoroughly, now send the kvass to steep for 10 hours. It should be in a dry, dark place, but at room temperature. You cannot cover the kvass with a lid, just cover it with gauze.
After 2 hours, check the kvass; bubbles should form in it. If they appear, you did everything right and you will succeed delicious kvass.
After the allotted time, take out the drink. Taste the kvass; if the strength is low, you need to add sugar. At this stage, add 0.2-0.3 kg of sugar. Stir everything and send the kvass to steep further.
After 5 hours, take out the kvass and taste again. If the strength is low, add sugar again. This time 200 grams will be enough. Stir everything again and hide.
After 5 hours, try the kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the strength will be 12 degrees, you will not get more.
If you are completely satisfied with the taste of kvass, then cover the container with a lid and place it in the refrigerator until completely cooled. If the strength is acceptable for you, but there is not enough sweetness, then simply add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
This kvass can be stored for up to 7 days.

So we looked at a few interesting recipes. Now you know all the intricacies of making homemade kvass. We hope our recipes will help you a lot on a hot summer day.

During the heat real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This one is also delicious natural drink easy to prepare at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

You can make kvass from any type of bread, but the most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
use only glass, plastic or enamel containers;
prepare breadcrumbs for kvass without oil and spices;
During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

rye bread – 0.5 kg;
water – 5 liters;
sugar – 250 grams;
pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Slice the bread small pieces and fry in the oven until golden brown. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place at room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Cover the container loosely with a lid so that carbon dioxide can escape freely, then place in a dark place at a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example plastic bottles or jars, add the remaining 50 grams of sugar, mix. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

black bread – 0.5 kg;
sugar – 300 grams;
water – 5 liters;
unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast