Everyone knows that homemade kvass from wort quenches thirst well in hot weather. However, such a drink, prepared with your own hands, can be used not only as a thirst quencher, but also as additional ingredient to the famous Russian dish - okroshka.
How to prepare kvass from kvass wort at home?
Required ingredients:
- (it is advisable to take only dried crusts) - 3-4 slices;
- granulated dry yeast (for one-time use) - half a dessert spoon;
- store-bought kvass wort - 2 full large spoons;
- granulated sugar - at least 170 grams.
Features of choosing kvass wort
In order to make kvass from wort, it must be purchased separately at a grocery or bakery store. It is worth noting that this product is sometimes sold under the name “malt extract”.
By appearance The wort should be dark (almost black) in color and very thick. If the seller offers you too much liquid version This product is not worth taking.
As a rule, kvass is made from wort only by that category of people who like it dark color liquids, as well as a special aroma. So, to prepare homemade drink you should pour two and a half liters of chilled boiling water into a three-liter clean jar, in which you want to dissolve 170 grams granulated sugar. After that in glassware you need to add two large spoons of kvass wort, as well as dried rye bread crusts.
In order for the kvass from the wort to ferment and turn out tasty, it is also recommended to add half of the granulated bulk yeast to it.
The final stage in preparation
After all the ingredients have been placed in three liter jar, they need to be mixed big spoon, and then loosely close with a glass lid or simply cover with multilayer gauze.
Thus, kvass from the wort should be kept in a warm place (possibly in the sun) for about two days. At the same time, it is recommended to try the homemade summer drink periodically. And if you like exactly the taste that the liquid has at the moment, then the kvass can be removed before the recommended aging period of 48 hours.
Bottling homemade kvass
The infused kvass should be strained through multi-layer gauze or a fine strainer, and then poured into plastic bottles. It is also recommended to add a few raisins to the drink container, which will add sweetness to the liquid. special taste. Next, the prepared and strained kvass needs to be well closed with a lid and placed in refrigerator for five to six hours. During this time, the drink will cool and carbonate.
The second life of sourdough
After the first batch of kvass is finished, you can safely put new drink from the remaining starter in a three-liter jar. To do this, you need to add wort, granulated sugar, rye bread crusts and chilled boiling water. Next, the drink must be placed in a warm place for a day, and then processed in exactly the same way as the first time.
Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to prepare. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will allow you to quench your thirst quickly.
I haven’t delved much into history, but I know where the Russian expression “ferment” came from. We associate it with drinking - alcohol. The fact is that previously kvass was alcoholic drink. And now it can be done like that. It turned out to be a kind of beer analogue. More precisely, beer is an analogue of kvass, so more precisely.
Well, over time it was made non-alcoholic, and thus it became much healthier. Its best advantage is that it perfectly removes thirst. All these sweet carbonated drinks, on the contrary, make you want to drink, drink and drink more. But kvass doesn’t - especially when it’s cold.
They also use it to make okroshka in the summer - another favorite summer dish and another topic for our blog.
Kvass at home can be different: kvass wort, rye bread, honey, fruit, berry...
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 recipe for a 3-liter jar.
I offer you a simple, urban option for preparing kvass in three liter jar. The process will not take much time - in just a day you will already have a refreshing, sparkling, cool drink.
Save sourdough bread from the first portion - and then during subsequent preparation you will not need yeast. Bread kvass at home, the recipe is for a 3 liter jar.
Ingredients:
- Borodino bread - 5 slices;
- Raisins - 1 handful;
- Sugar - 3 tablespoons;
- Dry yeast - 0.5 teaspoon;
- Purified water - 3 liters.
Cut Borodinsky or other rye bread into small pieces, cubes or rectangles.
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 ° C (approximately), 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.
This kvass quenches thirst very well and is very tasty to eat in okroshka. Bon appetit.
Kvass made from rye bread without yeast.
Homemade kvass is famous not only for its invigorating taste, but also the proud name of one of 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.
On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. To prepare we need these Ingredients:
- Black bread - 2 crusts;
- Granulated sugar - 1 teaspoon (with a heap);
- Water - 2 glasses (warm).
Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.
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.
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 water 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.
Then we 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.
Once cooled, you can safely drink and enjoy.
Homemade kvass with mint and currant leaves.
This kvass has been made for a very long time, even by our grandparents. The taste of mint and currant perfectly quenches thirst in the sultry heat.
We will need:
- Water - 2.5 l;
- Rye crackers - 200 g;
- Sugar - 100 g;
- Raisins - 30 g;
- Yeast - 20 g;
- Mint - 10 g;
- Black currant leaves - 8 pcs.
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 leaves. black currant. 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.
Recipe for kvass with sourdough and rye flour.
I never thought, but it turns out you can make kvass with rye flour. Nothing complicated, try it, very tasty.
Ingredients:
- Rye flour - 450 g;
- Sugar - 180 g;
- Dry yeast - a pack;
- Water - 3 liters (a little less);
- Raisins - 10-12 pcs (not washed).
Of course, first we’ll prepare the starter.
To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture reaches the consistency of sour cream. We'll also send the raisins there. Send the mixture to a warm place, after covering it with a towel.
As soon as the mixture begins to “stir,” foam, and emit a sour smell, it is ready. This takes at least a day.
Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.
The next morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours cold drink ready to eat.
That's how fast and easy it is!
Homemade kvass according to grandma's recipe.
This drink been preparing for a very, very long time. It is noteworthy that it is prepared without yeast. At the same time, the taste is amazing. Although it’s not for everyone, those who don’t like beets may not like the taste. But we advise everyone to try it at least once. After all, it’s not only tasty, but also healthy.
We will need:
- Fresh beets - 500 g;
- Rye bread- 50 g (peels);
- Sugar - 1 tablespoon;
- Water - 3 liters.
Wash the beets, peel and cut into small pieces. We place them in a three-liter jar and fill it with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.
Mix thoroughly 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.
We put the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.
As soon as the foam formation process subsides, the kvass should 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.
Homemade kvass (video recipe), bonus.
Well, as a bonus we decided to show one more good recipe. Some people find it easier to perceive information in video format.
Well, that's all for us, leave your comments below, join us in Odnoklassniki and support us on our channel in Yandex.Zen.
Kvass unique drink, inherited from our ancestors. It is not only tasty, but also healthy. And it quenches thirst very well, unlike sweet sodas, which contain many unknown ingredients. Making kvass at home is not that difficult, but your health will not suffer. Bon appetit and bye everyone.
Homemade kvass – 5 simple recipes preparing bread kvass. updated: May 31, 2018 by: Subbotin Pavel
Kvass is an old Russian drink that is famous for its ability to quench thirst and maintain human strength.
As the name implies, this drink must be fermented, that is, fermented, which explains its effervescence and sour, tonic taste.
In order for the fermentation process to go correctly, it is customary to add yeast, sugar or honey, black bread leaven or ready-made wort.
General principles for preparing kvass from concentrate
Making kvass does not require any special culinary talents. It is not difficult to prepare, you can even entrust it to a child. The main problem is to choose the right one temperature regime, since you shouldn’t put kvass in the heat, but in a too cool place it will ferment for too long. However, when this problem is solved, you will be able to enjoy homemade kvass from kvass concentrate every day. Why is it better to prepare kvass from kvass wort concentrate? Because it takes about five days to prepare a drink from sourdough, but kvass from kvass concentrate can be prepared in two to three days.
In addition to these two options (with wort and with sourdough) kvass, which is called bread kvass, since it is prepared on the basis of rye bread, grain or rye flour, exists great amount fruit, berries, vegetable kvass: apple, currant, pear, beet, sea buckthorn, even birch - based on birch sap. There, fermentation is also ensured by yeast and, often, a piece of rye bread, but wort is usually not added to these types of kvass.
How to make kvass from wort? What ingredients are required for this?
Firstly, water. You need to take boiled water for kvass from kvass concentrate; of course, it needs to be boiled for a few seconds and only once so that the water does not become too heavy. As a last resort you can use drinking water, sold in bottles.
Secondly, you need yeast. Those who are thinking about how to make kvass from wort: with dry or pressed yeast, can be assured: both of them are quite suitable for making kvass. You just need to make sure that the compressed yeast is alive, because if stored incorrectly, it will die.
Bread, if it is required by the recipe, it must be dried, even slightly overdried, then kvass from kvass wort concentrate will be tastier. Naturally, we are talking about rye bread.
They often use various additives, such as herbs. For improvement taste qualities kvass from kvass wort concentrate, mint, lemon balm, currant leaf, fireweed, horseradish and some spices are used.
It’s a good idea to put a few raisins in a container with kvass. Moreover, it is advisable to use raisins with seeds, and not quiche-mish.
So, we have determined what ingredients we will need. Now let's see how to make kvass from wort at home to the delight of everyone in the family.
Recipe 1. Kvass from kvass wort concentrate “Ordinary”
Ingredients
Kvass wort – 2 large heaped spoons
Rye bread - 3 pieces, it is advisable to even take 3 crusts, cut them off the side and top of the loaf
“Fast” dry yeast (for example, “Saf-moment”; you can also find those on sale that say “for making kvass,” but this is not necessary) – 2 incomplete teaspoons
Granulated sugar - half a glass; if you like sweets, then you can have a full one
Cooking method
First, you need to place the pieces or crusts of bread on a baking sheet and put them in the oven at medium temperature (let’s say 150 degrees). You need to keep them there until you get crackers, you can even wait until they burn slightly (just a little), then remove the crackers from the oven and let them cool to at least a warm state.
Put the water to boil.
For cooking yourself plain kvass from the wort you need to take clean and dry glass jar or an enamel can (pan) with a volume of at least 3 liters.
You must first pour approximately two and a half liters of boiled water into this container. It is better to pour hot water, because it will be easier to dissolve granulated sugar in it.
Pour sugar into the water and stir it thoroughly. Leave sweet water cool to a very warm temperature, then place two full, literally topped, spoons of wort into the container and mix it thoroughly, making sure that no unstirred wort remains at the bottom. After this, put the dried crusts of black bread into the jar in which the kvass is prepared.
Wait until the temperature of the homemade kvass preparation reaches approximately body temperature and add the yeast; add them to very warm or, especially, hot billet under no circumstances: the yeast will die.
Stir the resulting liquid again and cover the top of the container. To do this, it is best to take clean large gauze and fold it into 5-6 layers. Cover the top of the container with multi-layer gauze and secure it with an elastic band, bandage, braid - whatever you have on hand. However, if you are going to prepare kvass often, then it is worth using special gauze and a rubber band for this purpose, this will greatly facilitate the process.
Place the kvass preparation in a fairly warm place, but it is still advisable that it is not exposed to direct Sun rays, and keep it in this position for 24 - 48 hours, and after a day you should try the kvass for the first time: it may already be ready. In the process of keeping it warm, the taste of kvass will constantly change, becoming more and more “intoxicating”, so you need to notice the moment when the taste of kvass seems ideal to you. At this point, the drink should be moved to a cool place for another two days.
After this period, the drink should be strained through 6-8 folds of gauze (for this it is better to use another piece of gauze, not the one with which the container was covered), pour into bottles, adding 3 raisins to each, put or put in the refrigerator. When the kvass has cooled - after about five hours - you can drink it.
Recipe 2. Kvass from kvass concentrate “Starorussky”
Ingredients
Wheat grains– approximately 3 glasses
Kvass wort – half a glass
Honey - one and a half glasses
Boiled water – approximately 4 liters
Cooking method
First you need to cook the wheat, which will take most of the time.
The grain must be washed and left in cold water for 10 hours, then rinse thoroughly again.
Pour the wheat with a small amount of water and leave it in a warm place for germination, periodically checking to see if sprouts have appeared (two or three millimeters in length). The process usually takes a day or two; During this time, you need to rinse the grains once and pour them clean water so that they do not sour.
Rinse the sprouted wheat again and grind through a meat grinder.
Fill a five-liter glass or enamel container with water to about half full. room temperature and put the rolled sprouted wheat, wort and honey there. Mix everything very thoroughly and add water almost to the top.
Cover the container with multi-layers of gauze and leave in a warm place for about 48 hours. To provide desired temperature, in winter you can put a container with kvass near the radiator, and in summer - in a bowl of warm water, where you add boiling water all the time.
When a lot of foam appears on the surface of the kvass, strain the drink, pour it into several bottles and put it in the refrigerator for 6 hours.
Recipe 3. Kvass from kvass wort concentrate “Yadreny”
Ingredients
Rye bread - about half a loaf
Wort - half a glass
Dry yeast – sachet
Sugar or honey – 1 cup (2/3 cup is possible)
Water – 4 l
Raisins – half a handful for an adult
Horseradish (root) – about 100 g
Cooking method
Dry the bread in the oven until dark. Pour over the crackers hot water and leave for five hours.
Strain, add yeast, wort, sugar or honey (you can use some sugar and some honey) and leave to ferment in a very warm place for 6-8 hours.
Pour into bottles, adding raisins and horseradish to each, and place in the refrigerator for two days.
Recipe 4. Kvass from “Aromatic” kvass concentrate
Ingredients
Kvass wort – half a glass
Yeast – 1 sachet
Water – 4 l
Sugar - two thirds of a glass
Black currant leaves - about 20 pieces
Hops, ginger, cardamom - a little each
Cooking method
Place cardamom, ginger and hops in a gauze bag and place in a pan with water, put there (without the bag) currant leaves. Boil the spices and leaves for 5 minutes, then throw away the bag with the spices and leave the currant leaves.
Dissolve sugar in hot broth and cool to body temperature. Stir in wort and yeast.
Leave for a day in a warm place, then pour, strain, into bottles and leave for 12 hours at room temperature until the bottles become hard.
Place the kvass in the refrigerator, where it should ripen for another couple of days.
Recipe 5. Kvass from kvass wort concentrate “For okroshka”
Ingredients
Granulated sugar - half a glass
Wort – 3 tablespoons
Water – 3 liters
Yeast (pressed) – 6 g
Raisins – 10 pieces
Cooking method
Stir the wort and granulated sugar in a jar of very warm water. When the workpiece has cooled somewhat (to a temperature no higher than 40 degrees), add yeast and stir. Put the raisins and put the kvass in a warm place.
After a day, if foam has already appeared, you need to start tasting kvass. When the taste is desired, strain the kvass into bottles and place in the refrigerator for approximately 6 hours.
Recipe 6. Kvass from kvass concentrate “Very tasty”
For this recipe for kvass from kvass concentrate, you need to take not ordinary rye bread, but “Borodinsky”; It is also not advisable to replace honey with sugar - this will change the taste of kvass.
Ingredients
Wort concentrate – 3 tablespoons
“Borodinsky” bread – 5 pieces
Honey – 2/3 cup
Yeast – 1 sachet
Water – 3 l
Raisins - half a handful
Cooking method
Cut the bread into pieces and dry in the oven. Then put the crackers in a container for preparing kvass, add almost hot water and stir in honey
Cool the mixture to body temperature, add and thoroughly stir the wort, and then the yeast.
Leave the preparation for fermentation in a warm place for 12 - 24 hours. Then strain well and pour into bottles, putting a few raisins in each. Let sit for 10 hours or less (until the bottles are hard) at room temperature, then refrigerate for another two days.
Recipe 7. How to prepare kvass wort at home
The wort can be prepared at home, if necessary.
Ingredients
Rye bread – 1 kg
Water – about 10 l
Cooking method
Break the bread into small pieces and pour it hot (70 degrees) boiled water, let it brew for a quarter of an hour. Add boiling water to 750 ml and leave for 2 hours in a warm place.
Place the resulting mass in a clay dish, add a little water and place in the oven, heated to 180 degrees for 3 hours.
Break the resulting baked dough into pieces and pour nearly boiling water (9 liters) for a couple of hours. Carefully drain the kvass wort and use it to make kvass.
While kvass is in the refrigerator, it still does not stop fermenting, so its taste will change somewhat during storage. Children and pregnant women can be given this kvass in limited quantities and only in the first couple of days of storage: then the kvass will become too strong.
It is better to take raisins with seeds for making kvass; no need to soak it, just rinse it cold water.
Spices (hops, cinnamon, cloves, ginger, etc.) can be added to kvass in limited quantities, otherwise the taste of the drink will be distorted.
Real kvass with a cap of airy foam, bubbles of gas that merrily shoot into the nose, sweet, but with a slight sourness can be prepared only in two ways: from rye crackers and from the wort. How? Let's talk about this.
Attempt at writing
If you decide to try making this drink, first prepare it in small quantity. Through trial and error, after a few times you will work out your ideal one from kvass wort. Why from wort? Because it is easier to handle than with sourdough made from bread, grains and other components. Just note: really tasty kvass is made from kvass wort concentrate. It is from concentrate, and not from a diluted mixture. It lasts a long time and the quality original product high. This is the kind of kvass you want and want to drink, especially when it’s hot. So, let’s first prepare everything you need: sugar, water, concentrate, yeast. Boil 3 liters of water and leave to stand. In another container of slightly larger volume (five-liter bottle, saucepan, etc.) we put the ingredients in the quantities indicated in the recipe for kvass from kvass wort. You need to pour half a liter of warm (not hot!) water and dissolve 2 tablespoons of concentrate and sugar in it. Depending on how sweet you want the drink, sugar is added from 1/2 cup to 2/3. Stir the mixture until the ingredients are well dissolved. After this, the recipe for kvass from kvass wort instructs to add the remaining 2.5 liters of water (it should not be cold or warm - regular room temperature) and add a stick of yeast (6 g). Important condition: only fresh yeast is suitable, otherwise the drink will not turn out the way you would like.
And one more thing: many people love kvass not in pure form, and with berry additives: raisins, prunes, etc. You can add a handful of dried fruits you have to the preparation. The recipe for kvass from kvass wort fully allows for such “liberty”. The semi-finished product should be covered and left aside for several days to ferment. You can try it in 2 days. If the taste is satisfactory, strain carefully, pour into bottles and drink, keeping the excess in the refrigerator. Or leave it for another day or two to “reach”.
Homemade wort
And now a recipe for those who are interested not only in kvass wort, but also in the recipe for the wort itself - homemade. It should be prepared at least a week before you plan to start the drink itself. To do this, take a glass of rye, wash it and soak it for a couple of days (no more) in ordinary boiled water that has been left in the room.
Repeat the procedure every day so that the rye does not disappear. When the grain germinates well, it can be processed further. The water is drained, the rye is sent to the oven and dried, then ground through a meat grinder and blender. That's it, the wort (dry starter) is ready. Collect it in a linen rag and use it as needed. What good can be made from this? Well, for example, here’s kvass: pour a liter of boiling water over half a glass of rye flour, stir and let cool. During this time, mince a lemon (with peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits. For better taste and flavor can be added herbs or currant leaves, raspberries. Everything is mixed and placed in a cooled flour bowl. Add more water (a liter and a half), add a tablespoon of honey and a little sugar. Cover the workpiece and let it ferment for several days. Strain, sweeten if necessary, and drink to your health! Dry the wort again and you can use it again! Happy drinking!
It's nice to cool off in the heat with kvass! Summer drink No. 1 is already widely sold on the streets of the city, it’s hard to deny yourself the pleasure and not drink a glass 
We traditionally prepare kvass at home. The recipe is simple: kvass wort, yeast, sugar and water are mixed, and within a day the homemade kvass is ready! And now more details...
Recipe for homemade kvass with yeast
In the first option, we will use “raw” yeast, that is, fresh pressed. They are sold in briquettes of 100 g, and are usually used in classic recipes homemade baked goods. You will also need kvass wort - it is sold in 500 ml jars. Often a recipe for making kvass is written on the jars, making the task easier for housewives (by the way, the most delicious kvass Dad cooks in our family). The last ingredient is sugar.
1. We will cook in a 3-liter glass jar. Pour WARM boiled water into it (not hot, but not at room temperature) in the amount of 2.5 liters, leaving room for 
other ingredients.
2. Place 5-6 tbsp. spoons of kvass wort, 5-6 g of pressed yeast, 1 cup of sugar. It will be more convenient to first thoroughly mix the wort and yeast in a glass until completely dissolved, adding a little warm water. And then pour the starter into water and add sugar.
3. Mix everything thoroughly and put it in a warm place for a day ( optimal temperature 25-30 degrees).
4. Cool the finished kvass and drain it from the sediment. You can drink!
Homemade kvass with dry yeast: recipe
First, we proceed similarly to the first recipe: pour 2.5 liters of warm boiled water into a jar. Then put 6 tbsp in water. spoons of kvass wort, 1/2 teaspoon of dry yeast, 1 cup of granulated sugar. Close the lid and leave to ferment for a day in a warm place. Pour the finished kvass (2/3 jars) into bottles and put it in the refrigerator. Chilled kvass tastes much better!
Fill 1/3 of the leaven left in the jar with water, add kvass wort (this time 4 or 5 tablespoons), 2/3 cup sand, but no yeast is needed. A day later it merges again and the process repeats again
There are recipes for making homemade kvass without yeast. We haven’t tried them yet, but if you have a recipe, share it in the comments. We will be glad!
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