Homemade kvass from rye bread. Recipes bread kvass
Homemade kvass can be prepared not only from, but from bread. Any bread can be used to make bread kvass, but the most delicious kvass is made from black rye bread. Black bread is not baked with yeast, but with sourdough made from rye flour, salt and water. Fermentation of such bread occurs due to lactic acid bacteria and not yeast. Home kvass made from black rye bread , has good taste qualities and very helpful. Most famous variety rye bread we have is Borodinsky.
Recipe for kvass from rye bread with yeast
Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. Layer approximately 8-10 cm thick. Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders. When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water. Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.
The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.
Bread kvass without yeast
In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.
To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers in three liter jar(almost half of the can). Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.
A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. AT next time in kvass from bread, sugar can be added to taste, 3-4 tablespoons.
Several small useful tips cooking homemade kvass from rye bread.
You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, then it is better to take an enameled or a saucepan from.
Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.
What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps only a whole mug of this divine drink.
This wonderful cold drink known for its illuminating properties since ancient times. Until the 12th century, it was considered strong alcoholic drink. In its intoxicating actions, it was ahead of even fortified beer. From here came the very famous word that characterizes a good booze - “sour”.
Now they have learned to make it non-alcoholic, which is very, very pleasing to supporters of a healthy lifestyle and lovers of this drink. In stores, the shelves are bursting with his numerous offers, especially in the hot summer.
However, greatest preference always given to homemade kvass. Natural, vigorous, it does not leave anyone indifferent.
Some are sure that its preparation at home is very troublesome. But, after reading today's article, you will understand that this is not at all the case. To do this, you need to arm yourself with only a supply of some ingredients and, of course, a good mood. Let's go…
Kvass is famous not only for its invigorating taste, but also the proud name of one of national dishes. It also has medicinal useful properties for the body. It, especially at home, can be drunk even by children. It is very easy to prepare it at home. You just need to be patient.
On a yeast-free basis, it is made from wort. You can buy it in the store, or you can make it yourself. For cooking, we need the following ingredients:
- Two crusts of black bread;
- 1 teaspoon granulated sugar(with a slide);
- 2 glasses of warm water;
Cooking:
1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy ruddy crackers.
2. Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.
The mixture will ferment in a day or two. The finished sourdough has a sour smell and a cloudy appearance.
3. Now let's move on to the next step.
Prepare a 3-liter jar and pour all the resulting leaven into it. You can sprinkle a couple more croutons of crackers and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.
Add boiled warm water and cover with a lid. Remove to a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.
4. Then pour the resulting volume into plastic bottles, adding a small handful of raisins to each.
Screw the lid on well. Soon the bottles will start to harden. It started fermenting. And this means that kvass will be ready very soon. Once this happens, put it in the refrigerator for a couple of hours.
That's all. Nothing complicated. Drink and enjoy!
Bread homemade kvass with yeast
The use of yeast helps speed up the maturation process of the drink. Therefore, the yeast method is so often used by housewives, whose families adore it. The most difficult thing in this case is to eliminate the taste of yeast. But, if you follow the rules, it's easy to do.
One of the important secrets of obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.
To get beautiful saturated color fry crackers.
Many people wonder why they have to be fried in the oven? Is it really impossible to use winded 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:
- 2-3 crusts of rye bread;
- 5 tablespoons of sugar;
- 2.5 glasses of water;
- 15 gr pressed yeast.
1. Pour the fried crackers with sand and pour hot water. Leave the mixture overnight covered with a towel. In the morning, pour in the yeast, mix and leave for a day for fermentation, covered with a lid.
Then remove the top layer, and drain the liquid into the sink. What has settled at the bottom is leaven. We need her.
2. The first yeast-based serving will have a characteristic taste and smell. Then, the more times the sourdough is used, the more distant the flavor will be.
Add another 5 tablespoons of sand, 150 g of crackers to the sourdough and pour warm water, almost bringing it to the neck. The bank should stay under the towel for another day. Then strain the liquid and bottle it. Pour 4-5 raisins into each.
After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.
The residue that remains after filtering can be used for further preparation of the drink.
Homemade rye flour sourdough recipe
You can also make your favorite drink from rye flour. It turns out it is no less invigorating and tasty than on bread. However, we will not talk much. It is better to try once than to tell how delicious it is.
Ingredients:
- 450 grams of rye flour;
- 180 grams of granulated sugar;
- a pack of dry yeast;
- a little less than 3 liters of water;
- 10-12 unwashed raisins;
Cooking:
1. According to tradition, first of all, you need to prepare the leaven, where would you be without it?!
To do this, combine a glass of flour and 1 teaspoon with the top of sugar. Pour boiling water over all this, stirring, until the mass acquires the consistency of sour cream. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.
2. As soon as the mixture begins to “move”, foam and emit a sour smell, it is ready. It takes less than a day.
3. Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and keep warm overnight.
4. In the morning, pour the kvass into bottles or jugs and refrigerate. After a couple of hours, the cold drink is ready to drink.
It's so fast and easy!
How to cook kvass for okroshka at home
Every housewife knows that it is better to take homemade kvass for cooking. Store-bought options are sweet, which makes cold soup not as tasty as I would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the basis for this dish.
For this we need:
- about 3 liters of water;
- half a loaf of black bread;
- 50 grams of sugar;
- a pack of dry yeast;
Cooking:
1. Cut the bread into cubes and place them on a baking sheet.
Place in oven for a few minutes and bake until golden color. Without wasting time, while the croutons are languishing in the oven, combine water with sugar and boil. Then cool the sweetish syrup to a warm state.
2. Pour half a glass from a pot of water and pour yeast into it, mix.
AT sweet water shift the breadcrumbs and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, bottle it and put 4-5 raisins in each.
You can do without raisins if you do not like carbonated kvass.
Put the bottles in the refrigerator for 10-12 hours. After that, the drink is ready to make okroshka!
Recipe for delicious kvass without yeast on breadcrumbs
Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeast flavor.
Ingredients:
- Yeast-free rye bread, about half a loaf;
- 3-4 tablespoons of sugar;
- A handful of raisins;
- 2.8 liters of water;
Cooking:
1. Make croutons from bread. To do this, you can leave the slices on open space for the purpose of winding, or fry them in the oven.
The latter option will give the drink a richer shade. Then you need to put them in three-liter jar and pour warm boiled water.
2. Add sugar and raisins here.
3. Mix gently, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Put them in the refrigerator for several hours.
An invigorating treat is ready to eat.
Delicious homemade kvass according to grandma's recipe
Everyone remembers those unforgettable days visiting grandma. On the table are the best dishes - pies, okroshka and, of course, kvass.
Then we ate it with pleasure, imagining that when we grow up, we will certainly cook just as tasty.
Kvass by grandma's recipe easy to prepare. And if in the process you remember your beloved granny with the most tender memories, then it will turn out to be doubly tasty. Try it!
Ingredients:
- Half a kilo of fresh beets;
- 50 grams of rye bread (crust);
- 1 full tablespoon of sugar;
- 3 liters of water;
Cooking:
1. Wash the beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that about 5 centimeters remain to the neck. Add sliced bread and sugar there.
2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.
3. Put the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.
4. As soon as the process of foam formation comes to naught, kvass must be poured into bottles and put in a cold place to cool.
If you plan to use it as a drink, then you can add more sugar. For soups, it will be great if you add a little chopped garlic to it.
Kvass - unique drink. For all its taste merits, it is also very beneficial for health. If you have never tried to cook it at home before, then by all means try it. After reading these recipes, you realized that it is not at all difficult.
Or maybe you have experience of making homemade kvass? Share it with us, because your opinion is very important to us!
Hello friends!
Spring has just begun to recede, but I want summer already. Would 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 over 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, they don’t argue about tastes, but the benefits are much greater in the first.
Still would! Our sour product invigorates, amuses, quenches thirst and gives strength. And how many varieties. There is beet, fruit, berry, honey, malt, bread. That's the last one today and we'll talk.
It is the most common and easy to prepare. A traditional set of products is required, and this is usually pure water, rye bread, sugar, and yeast. The only thing is that the process itself takes several days. It can be from two days to five. But it won't stop us from doing delicious kvass in the world?
Making kvass with fresh yeast at home
Consider a simple cooking option house drink. It kicks in the nose, foams, and for this we love our dear Russian kvass so much!
I will say that it takes a little more than 2 days to cook it. But then you get 6 liters of tasty and excellent liquid. Want more? Take ingredients twice as much. After all, as you know: there is never a lot of kvass!
We will need:
- Boiled water - 6 liters;
- A loaf of black bread "Borodinsky";
- Wheat flour - 1 cup;
- Sugar - 0.5 cup + 4 dessert spoons;
- Fresh yeast - 100 gr.;
- Raisins - 2 dessert spoons.
Cooking:
1. Cut the Borodino loaf into slices. Take a baking sheet and put it on it. We need to dry them to the state of crackers and even with a burnt crust.
2. Put the baking sheet in the oven. When one side of the slices is browned, flip to the other side to dry.
3. Dip the croutons in warm water. And for such an amount, it is better to take either a large saucepan, or you can use a clean plastic bucket.
4. Voditsa should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare a yeast sourdough.
5. Break 100 grams of pressed yeast into a saucepan. Sprinkle them with half a glass of granulated sugar.
6. Pour about 1 glass of warm water. Stir a little with a spoon.
7. Pour in wheat flour. Stir with a spoon and set aside for about 30-40 minutes.
8. Remove the dough in a warm place without drafts and then it will suit you even faster. The mass during this time is activated, the yeast will jump.
9. That's how everything foams! Pour the batter into a bowl with breadcrumbs.
10. Add some more warm water. Okay let's shake it all up big spoon and put it in a warm place for fermentation for ten hours. Do not forget to cover with gauze on top so that the mass breathes and not a single mote gets inside.
11. Then squeeze the croutons and throw them away.
By the way, they can be used for fertilizer in the garden, if you have one.
12. We remove 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 remove to ferment for another 10 hours at room temperature.
Well, everything, you can drink our kvass. Just put it in the fridge to cool first.
Sweeter lovers can add honey or sugar to taste. And we move on to the next interesting recipe for a delicious drink in the heat.
How to make a bread drink in a 3 liter jar?
Especially popular is the option for a three-liter jar. Probably, for the most part because of the convenience and availability of such dishes in all homes. Well, this is my personal opinion.
I agree that it is really convenient when kvass wanders 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 on the resulting sourdough. Moreover, the subsequent drink is 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.
Cooking:
1. In a 300 ml mug, we scald crumbs from rye crackers somewhere. Mix everything well and set aside to swell.
2. To our fresh yeast woke up, fill them with a little warm water and add a tablespoon of sugar. Shake the mixture and also leave aside.
3. We take a clean jar of 3 liters and dump the swollen crumb crumbs into it. Add warm water to the mug to collect any crumbs from the sides of the mug. And all this is also poured into a jar.
4. Pour sugar on top and add the yeast foamy mass.
lovers unsweetened drink can put instead of 200 grams of sugar 2 times less.
5. Fill everything with warm water almost to the very neck of the jar.
6. We cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment with air access.
7. Set aside the jar in a dark and warm place for 2 days. We prepare a decanter with gauze and filter the kvass.
8. It is convenient to use a lid with holes. She will not let the crackers merge, and the gauze will stop the unnecessary mixture even better.
It turns out double filtering)
We cool the liquid and use it for its intended purpose. That is, we drink with pleasure!
Finally, I will say that we again pour the remaining sourdough with warm water, add sugar to taste and a little steamed crackers. Again we remove for two days "to walk".
Video on how to cook food without yeast
Do you want a drink with yeast, friends? Then here is a great recipe for you. In the recipe we use malt and rye flour, sugar plus raisins. And add coriander and cumin. Well, it turns out delicious!
I suggest watching the whole recipe and process in a good video.
Cooking delicious kvass for okroshka
It's no secret that the most delicious okroshka obtained on homemade kvass. The drink is more saturated, without preservatives and dyes, goes well with vegetables and meat. Oh, and I already wanted some crumbs. But let's get the drink ready first! After all, it takes several days to cook it.
We will need:
- Boiled water - 6 liters;
- A loaf of rye bread;
- Sugar - 24 tbsp. spoons.;
- Dry yeast - 0.5 tsp.
Cooking:
1. Preheat the oven to 180 degrees.
2. Cut the rye flour bread into cubes and send it to the oven so that they are dried and fried.
For more rich taste it will even be good if the crackers burn a little.
3. We divide croutons into 2 parts. From one we will prepare the leaven, and the second we will put aside for kvass.
4. So, we take out a liter jar and fill it up to half with crackers. We boil water and fill it up to half with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.
5. We 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 up to half with boiling water. Pour 4 tablespoons of sugar into each bowl.
7. Cool the mixture in jars. We add the starter equally to each bowl and stir. We cover with lids and clean for 2 days so that kvass wanders and walks.
8. After the set time, filter the drink through gauze. 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 jars. Leave at room temperature for 1 day.
10. After that we send it to the refrigerator for a day.
Now, after such manipulations, delicious nectar is ready! Cook okroshka with soul and pleasure!
And I tell you bye-bye!
Russian kvass saved a lot of people.
folk saying
Heat ... P-and-it ... ordinary water I don’t feel like it, but sweet lemonades turn me up, and they don’t help with thirst, but I just want to drink even more ... Why don’t we drink kvass?
Kvass at home is very easy to prepare, you can see for yourself by trying to cook kvass according to our recipes. Moreover, the wort for kvass can be bought at any grocery store.
Kvass at home can be different: kvass wort, on rye bread, honey, fruit, berry ... You can just drink it in the heat, without fear for the figure and without thinking about the consequences, and it also cooks okroshka, so loved by many in the summer.
The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that there are no preservatives in the composition of kvass concentrate.
Homemade kvass from dry sourdough
Ingredients:
3 liters of water
125 g dry kvass
100 g sugar
20 g raisins,
6 g dry yeast.
Cooking:
Boil water in a saucepan. One and a half liters of hot pour dry kvass, close tightly and leave to infuse 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 kvass, add sugar, add raisins, cover the pan with gauze and put in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold no more three days.
from dry sourdough and dry malt
To make kvass tasty, as in childhood, you can buy a bag of dry malt for dry kvass and cook 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 over with a glass of warm water. Leave in a warm place to ferment, and when the mass rises a little and rises, add warm water. Add for better fermentation a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the thick. 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).
Cooking:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and mix thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste kvass, and when it suits you, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again warm to continue fermentation. When the bottles become hard, which indicates a good carbonation of kvass, put them in the refrigerator. Open with care!
You can vary the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be 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.
Cooking:
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 put in a dark place for fermentation 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 mix. 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 leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then use it within three days.
Bread kvass without yeast
Ingredients:
3 liters of water
250 g rye bread,
50 g sugar
a handful of raisins.
Cooking:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers get, the more saturated dark color get kvass. Dissolve sugar in water brought to a boil and set aside. Put the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse kvass for 3-4 days, then strain, bottle and store in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.
By the way, the remaining soaked crackers, in other words, sourdough, you can use a few more times, replacing half fresh breadcrumbs and adding sugar or honey.
And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and leaves black currant very fragrant 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.
Cooking:
Dissolve the yeast in a glass of warm water. Rye crackers Pour boiling water over and leave for 3 hours. Strain the wort obtained in this way through cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin. When your wort is sour, strain it, bottle it, putting a few raisins in each of them, cork and put it in a cool place. After three days you can enjoy delicious kvass.
Several following recipes contain yeast sourdough, which can be prepared as follows.
yeast sourdough
Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast
water.
Cooking:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Rusks will swell, which means that the amount of water must be calculated so that a thick slurry is obtained. Pour less water first, then top up if necessary. Do not despair if the starter turned out to be too liquid, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to a temperature of 37-40 ° C. Add 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 formed during the fermentation process. This starter is enough for you to prepare 10 liters of kvass.
Dry kvass 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.
Cooking:
Pour crackers with hot water and leave for 2 hours. Then wipe them through a sieve, pour yeast and sugar into the infusion and put them in a warm place for 10 hours. Add honey, 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 for making kvass, you can use wheat bran or different kind flour. Try it!
Kvass from oat flour
Ingredients:
3 liters of water
750 g oatmeal mixed with bran
40 ml yeast starter.
Cooking:
Pour 2 liters of hot water into the flour mixed with bran and put 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 a day. Keep the finished kvass in a cool place for no more than three days, although, for sure, it will disperse much earlier.
Homemade kvass from wheat bran
Ingredients:
3 liters of water
800 g wheat bran,
300 ml lemon juice,
70 g sugar
25 g dry yeast.
Cooking:
Pour bran with boiling water and hold on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Insist in a warm place for 10-12 hours, then pour into the infusion lemon juice and stir.
Kvass 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.
Cooking:
Pour rye flour with 50-70 ml of hot water and mix quickly until homogeneous mass, no lumps. Boil the rest of the water in a separate bowl, cool a little and add the brewed flour into it. Dilute the yeast in warm water, add wheat flour to them and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave in this form for 1 day, then add to the drink burnt sugar.
Cooking zhzhenka is easy: 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 will turn out. To prevent the zhzhenka from turning into a charcoal candy, carefully pour into the melted burnt sugar hot water, literally drop by drop, to get 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 art. l. soluble chicory,
bunch of mint,
½ pack dry yeast
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.
Cooking:
AT deep tank pour in water, add sugar, chicory and mint. Boil and leave to cool. Add sugar, 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, mix and leave for 3 hours at room temperature. Someone loves kvass mild taste, and someone with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. In an already aged drink, add citric acid to taste and refrigerate.
Kvass apple-coffee
Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.
Cooking:
In a large saucepan, combine sugar and coffee, add yeast to them and mix. Then pour in warm water and juice. Wait until all the ingredients are dissolved and, having loosely covered the pan with a lid, leave the mixture for 12 hours to ferment. 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 st. l. chicory,
1 lemon with zest.
Cooking:
Grind the lemon or pass it through a meat grinder, wrap it in cheesecloth, tie it up and lower it into a pot or bucket of water. Add yeast and sugar there, mix. Squeeze the lemon bag several times while stirring and remove. When the ingredients disperse in the liquid, pour the resulting solution into bottles, tighten 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 plastic bottles. The bottle is hard and it is no longer possible to press on the walls - it means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.
White kvass whey
Ingredients:
1 liter of serum
2 tbsp. l. Sahara,
10 g dry yeast
orange peel and raisins - to taste.
Cooking:
Whey that remains after cooking homemade cottage cheese, it is the most valuable nutrient dietary product. White kvass on whey is one of the ways to turn useful product into delicious. Mix the yeast with sugar, pour in the whey and put in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few at the bottom of each orange peels and some washed and dried raisins. Close the bottles tightly and leave for 2 days for the drink to fully mature.
Many may be alerted by the turbidity of kvass, but for home natural product- this is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Well, what Russian person does not like kvass? This drink always comes in handy at any table. And in the summer, in the midst of unbearable heat, kvass becomes the only salvation from thirst. Kvass is not only good for health, it also perfectly restores strength, invigorates and saturates the body with energy.
What is kvass
Kvass is traditional drink Slavs, which is made from flour and barley (or wheat) malt. The production of kvass is based on fermentation, which gives the drink such unique taste and aroma. Usually kvass is made from dry rye bread. Depending on the recipe of the area in which kvass is prepared, honey, various fragrant herbs, berries and fruits.
What is interesting, recipes Slavic cuisine kvass was often used as a basis for cold dishes. To date, the most famous such dish is okroshka on kvass. In ancient times, the fermentation process of kvass was brought to such an extent that the drink turned out to be alcoholic, high-grade. Hence the expression "sour", that is, "drink".
Today, according to GOST, the proportion of alcohol in kvass should not exceed 2%. And in Europe, a special commission on alcoholic products equated kvass with low alcohol beer. Kvass is divided into bread, berry, honey, fruit, milk, honey and okroshka.
The benefits of kvass
In addition to the fact that kvass has a pleasant, sweet and sour taste, it has a very beneficial effect on the functioning of the whole organism. Kvass improves performance of cardio-vascular system, speeds up the metabolism. This drink contains special acids, thanks to which kvass is able to perfectly quench thirst. in kvass enough carbon dioxide, which is absorbed into the walls of the stomach, increases appetite and improves digestion. Therefore, kvass is recommended for those who suffer from poor appetite, as well as during the recovery period after an illness.
Kvass is filled with vitamins B1 and E, sugars, microelements, amino acids, enzymes. Regular consumption of homemade kvass will help increase immunity, improve digestion, and raise the overall tone of the body. The drink contains beneficial lactic bacteria that affect the digestive system in the same way as kefir, fermented baked milk, yogurt, yogurt. Kvass is often prescribed for consumption by people suffering from dysbacteriosis.
Kvass - enough nutritional product and it is not recommended to abuse it when losing weight. After all, it was kvass that during the war saved many residents of besieged cities from exhaustion and hunger. Just like any other drink, kvass has contraindications. Kvass should not be drunk by people suffering from liver cirrhosis, hypertension and gastritis.
Today, on the shelves of the store you can find a “kvass drink”, which tastes a bit like real kvass. It is made from soda, sweeteners and flavor additives. Such a drink has nothing to do with real kvass, and therefore does not carry any benefit. And the taste is not at all what we drank in childhood. To get natural, tasty and healthy kvass, you need to cook it yourself.
To prepare this kvass, we need 5 liters pure water, 5 grams of dry yeast, a glass of sugar and a pound of rye bread. Please note that the bread should be plain, without additives in the form of cumin or other seasonings.
- Boil water and let it cool down. Then pour it into a container where kvass will be prepared. It is best to choose glass bottles and jars, plastic containers or enamel pots.
- While the water is cooling, the bread needs to be dried in the oven. Slice the rye loaf and spread the bread on a baking sheet. Dry thoroughly. If you want to get a rich color of kvass with slight bitterness, the bread must be dried to a dark state. If you prefer sweet and light kvass, the crackers should be dried only slightly.
- Mix crackers with water, cover the container with gauze and leave for two days. Do not cover the jar with a tight lid. Carbon dioxide released during fermentation can simply break the container.
- If you want to get kvass in an accelerated mode, then boil the crackers with water for 20 minutes, and then remove from heat and cover with gauze. So the fermentation process will be much faster.
- After the specified time, the kvass mass must be filtered. Squeeze out the crackers well. Pour the strained liquid back into the fermentation container.
- Add two-thirds of a glass of sugar and yeast diluted with a small amount of warm water to kvass. Mix the composition thoroughly and leave for a day.
- After that, pour the kvass into bottles, adding to each of them the remains of the sugar prepared for kvass. Sugar at the last stage is added to form carbon dioxide, because many of us love kvass precisely for its pleasant bubbles.
- When kvass is bottled, they must be tightly closed so that the gas does not escape. Then put the containers in the refrigerator to stop the fermentation process. When the drink has cooled, it can be drunk.
Such kvass should be stored in the basement or refrigerator. It will not only quench your thirst after a hard day at work, but also help restore energy and strength.
How many people - so many tastes. Someone likes kvass made with yeast, and someone prefers to use fruits and berries as a starter. In our recipe, we will add raisins to kvass. It not only allows kvass to ferment well, but also gives it a subtle, elusive taste and aroma.
To prepare this kvass, we need the same amount of ingredients, only we need to take a little more sugar than a glass, about 300 g. Instead of yeast, we will take a handful of raisins, about 50 g.
- Dry the crackers in the same way as in the previous recipe. Here it is very important not to overdry the crackers, otherwise the drink will turn out bitter.
- AT boiled water add crackers and sugar. Thoroughly mix the mass and pour it into a fermentation container. Please note that the container should not be full, leave approximately 10% empty space.
- Then add raisins and mix again future kvass. Cover the container with a piece of clean cheesecloth and leave at room temperature.
- After a day or two, you will see that fermentation has begun in the container - bubbles and a sour smell will appear, crackers will begin to move. If this does not happen, then the raisins were of poor quality. Therefore, approach the choice of raisins for kvass with special responsibility - the whole taste and consistency of the drink depends on it.
- After 48 hours, kvass should be ready. It is filtered, added to it a small amount of sugar and bottled. For beauty and taste, you can add a few raisins to each bottle. Let this be the highlight of your drink.
- When tightly closed bottles have cooled (after about 3-4 hours), the kvass will be ready to drink.
- You can store it in the refrigerator for up to three days. But the drink turns out so tasty that it won’t last even three days - believe me!
There are a lot of kvass recipes, each of them is tasty and unusual. Even in one region in Russia, in one yard, 5 housewives made kvass, and each had her own recipe different from the others. We will tell you about a few more kvass recipes that you can cook at home.
kvass recipes
This is a very healthy, tasty and easy-to-prepare drink. A kilogram of fresh beets must be grated or chopped in a meat grinder. Put grated beets, a piece of rye bread, half a glass of sugar and a pinch of salt in a three-liter jar. Pour the ingredients with water and put in a warm place (the temperature should not be higher than room temperature). Do not forget that kvass is not tightly covered with a lid - only gauze. After a day, kvass will begin to ferment. And in two it will be completely ready. It must be bottled and stored in the refrigerator. Regular use Such kvass has a great effect on the body - blood vessels are strengthened, the heart works better, constipation disappears.
Birch kvass. This is a natural and useful product. Birch juice it is necessary to take fresh - immediately after collection. Boil it on low heat to evaporate excess water. Then wait until the liquid cools down. Add yeast to warm liquid and leave to ferment for a couple of days. It is very important to choose the temperature of the liquid when you pour the yeast into it. If the liquid is hot, the yeast will simply boil, and if the liquid is not cold enough, the yeast will not work. Optimum temperature for fermentation - 30-35 degrees.
Apple kvass. This recipe calls for apples. sour varieties. Grate 5-6 sour green apples and pour three liters of water. Boil this compote for half an hour and let it cool. In a warm mass, add a teaspoon of yeast and a little sugar. Put the jar on the windowsill and cover the neck with gauze. This kvass ferments a little longer than two days, about 3-4 days, but its taste is distinguished by a delicate apple tint.
Honey kvass. In Russia, honey kvass was considered a festive drink, which was prepared before great celebrations and significant feasts. Boil 4 liters of clean water and cool it. Then add a tablespoon of dry yeast to it, the same amount of rye flour, a large handful of raisins, a glass of honey and cut into small pieces lemon. Thoroughly mix the entire composition and set to infuse as usual. A day later, another liter of water should be poured into the container and the kvass should be allowed to ferment completely. You can determine the readiness of the drink by the raisins - when all of them completely float to the surface, this means that kvass can be bottled.
Berry kvass. This recipe for kvass was relevant in the spring, when berries ripened in the forests - tasty, juicy, healthy. To prepare a drink, you can take any kind - strawberries, raspberries, strawberries, blueberries. Mix of berries should be thoroughly crushed to a pulp and pour three liters of boiling water. After a day, the prepared mixture must be filtered and a little yeast added to it. There is no need to add sugar - the berries already give a rather sweet taste. For piquancy and sourness, you can add a little lemon juice to kvass. Kvass is infused for about 2-3 days, after which it can be bottled, cooled and consumed with pleasure.
To prevent mold from forming on the surface of the container during the preparation of kvass, you need to take absolutely clean dishes for fermentation. Boil water thoroughly and use only clean ingredients. And then you can enjoy and please your family with such a healthy and tasty drink.
Video: how to make homemade kvass
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