How to prepare kvass at home. Hearty kvass for okroshka. Flavored kvass with oregano

Our recipes for making bread kvass at home 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, bread kvass requires pieces 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 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

To the net three liter jar pour in the starter. 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.”

Once the contents of the jar have cooled almost to room temperature, add all the yeast there. Cover the jar with a paper towel or gauze and leave for three days.

After three days, pour the starter into 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 plastic bottle or another 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 a beautiful color and flavor. 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 the future kvass to steep 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 sets golden brown crust. 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 of kvass) and drop our burnt pieces of crackers into it. Mix. Now you need to wait until the water cools down and draws out all the beneficial substances from the bread. 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:

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.

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 this 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.
Let the bottles brew for the last time - place them in a dark place at 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 have done everything correctly and you will get 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.

Feb-27-2017

What is bread kvass

Bread kvass is the most common and most beloved of kvass. This one is thick rich drink is made on the basis cereal crops or bread. with their own useful qualities This variety of kvass is due, first of all, to kvass wort, which is made from sprouted barley, wheat, rye, oats or bread crusts.

During the fermentation process, the drink produces a large number of beneficial microorganisms that, when entering our gastrointestinal tract, suppress the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that in the old days was used to save people from vitamin deficiency, anemia and scurvy.

Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neuroses, depression, insomnia, hypertension, coronary heart disease, and atherosclerosis. Since kvass contains yeast, it normalizes the condition of people with diabetes. The rich vitamin and enzyme composition of this drink helps in getting rid of eye diseases such as myopia, optic nerve atrophy, retinal detachment, and glaucoma.

In addition, this kvass improves immunity and is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of the causative agents of many such diseases.

Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass with malt and kvass made with yeast differ from each other in their taste and healing qualities. Let's take a closer look at these two types of drinks.

Bread kvass with malt

The difficulty of making real bread kvass at home is that you have to make the malt yourself, since it is not currently on sale. The manufacturing process of this component in the old days took quite a long time. That's why instead of malt modern housewives use bread crumbs. Kvass ripens in this case too, but its taste is far from the real kvass of our ancestors, especially since the salt from the bread has an even more unfavorable effect on the drink.

It is believed that kvass becomes a dietary and preventive product with healing properties, including thanks to malt. It should be noted that malt itself is not a narrowly targeted remedy for any symptom, however, if it is regularly consumed in food, healing occurs human body, getting rid of many ailments.

Sprouted grain contained in malt strengthens the immune system, activates hematopoiesis and metabolism, eliminates vitamin and mineral deficiency, and normalizes acid-base balance, helps remove toxins from the body, increases potency and prevents premature aging.

Sprouted grains, and accordingly malt, contain great amount proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is typical only for germinating grain, which has to overcome many obstacles on the way to sunlight. When the plant’s root system begins to work, shoots appear, the vitamin content decreases significantly.

In addition, malt contains a large amount of antioxidant substances, which not only protect against diseases, but also prolong life.

Bread kvass with yeast

Often, instead of malt, yeast and crackers are used to make kvass. Yeasts are single-celled organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and cause a fermentation process, as a result of which they obtain energy from nutrients.

We have already talked about the usefulness of yeast in the previous section. The beneficial effects of yeast on the body are simply enormous, mostly due to the presence of enzymes in them that destroy microbial cells that cause many diseases.

The healing properties of fungi are also due to the presence in them of nucleic acids, phosphatides, mineral elements, vitamins and proteins saturated with essential amino acids.

Yeast fungi are very capricious. Thus, before the invention of the thermometer, fermenters had to dip their finger into the prepared wort to calculate the temperature for adding yeast. If it is cold, the yeast will not work, if it is hot, it will die.

Kvass prepared with the addition of yeast increases the body's resistance to adverse environmental factors, helps cope with stress and recover from hard physical labor. Such drinks increase appetite and improve food absorption by improving motility and absorption properties of the intestine, favorably affecting the secretion of gastric juice from the pancreas.

Besides, yeast kvass normalize intestinal microflora, and also strengthen hair and nails. These kvass help the body recover faster after suffering serious illnesses, as well as during prolonged exposure to radiation.

Kvass, for the production of which yeast was used, is useful to drink for people suffering from:

metabolic disorders, in particular with diabetes mellitus, obesity, as well as the adverse effects of extreme diets;
diseases of the digestive system, including dysfunction of the pancreas and liver, enterocolitis, stomach and intestinal disorders;
diseases of cardio-vascular system, in particular for atherosclerosis, hypertension, and obliterating endarteritis;
peripheral diseases nervous system, for example, with radiculitis;
acute infectious diseases, in particular osteomyelitis;
suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
avitaminosis, anemia;
eye diseases, including optic nerve atrophy, retinitis pigmentosa.

Important! Contraindications to the use of kvass with yeast: chronic renal failure and gout.

How to make bread kvass at home, recipes:

In order to prepare bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: breadcrumbs or wort need to be filled with water, yeast (this is our starter) and sugar added and left to ferment.

Everything else is details and nuances: various additives, different temperatures water, etc. These are the nuances that distinguish the various recipes for making bread kvass.

This section contains several interesting and common recipes. ABOUT old recipes kvass and medicinal - read on. Although, as we already know, all kvass are healing.

Classic basic kvass made from rye bread

In essence, you can take any bread, you can take a mixture of breads, but rye will give us the wonderful color of kvass.

1/2 liter jar of crackers - for sourdough
2 tbsp. l. Sahara
0.5 l boiling water
a pinch of yeast
200–300 g of crackers – for kvass
4 tbsp. l. Sahara
2.5 liters of water
handful of raisins

Before you start preparing kvass, you need to cut the bread and dry it, preferably in the oven, to saturate the kvass with the desired color. Next, you need to prepare the leaven: fill a liter jar halfway with dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes you will get a bread mixture that is not thick, but not runny either. If it is thick, add a little water. Add yeast to the pulp that has cooled to a warm state (be sure to cool it, since the yeast will simply cook in hot conditions!), stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During the fermentation process, gas bubbles will be released and a characteristic pleasant leaven smell will appear. The starter is ready - you can prepare the kvass itself.

Pour 3 full handfuls of crackers into a three-liter jar, add sugar and fill the jar with water up to the shoulders. For dark kvass, you need boiling water to draw the color out of the crackers; for light kvass, warm boiled water will do.

If boiling water was poured, you need to let the bread mixture cool to a warm state. Then add the starter and leave the jar with the future kvass in a warm place for 1-2 days for fermentation. After the kvass acquires the necessary pungency and acidity during the fermentation process, it should be strained through a double layer of gauze to separate the bread crumbs.

The result is approximately 2 liters of kvass and there is still liter jar bread gruel, which can later be used as sourdough. It is better to store it in the refrigerator for no more than a week.

If you wish, you can add sugar to the almost finished kvass by dissolving it in a small amount of warm water, raisins and placing the drink in the refrigerator for a day. Kvass is completely ready!

It is better to add live yeast, but you can also use dry yeast. If you are adding live yeast, you can crumble a small piece about the size of a fingernail; if you are adding dry yeast, then just add a pinch.
Bread gruel, like sourdough, is used in the following way: put crackers and half of the gruel in a jar (no more is needed), leave to ferment - everything is the same as the first time. The second kvass is always tastier than the first, since it does not contain yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to make dark kvass, dry the sliced bread in the oven until it becomes intensely colored and even slightly burnt. To prepare dark kvass, you can use dried-fried bread crumbs; for light kvass, lightly dried bread or not dry it at all. To make the color of kvass richer and deeper, you can tint it with a burner: heat a tablespoon of sugar in a saucepan until it melts and becomes thick. dark color, then add about half a glass to the burnt sugar in small portions hot water and leave until it is completely dissolved. Afterwards, add the resulting burnt solution to the prepared kvass.

Classic basic kvass made from wheat bread

Home technology for making kvass from wheat bread approximately the same as from rye bread. Wheat kvass itself is different: it is lighter, its aroma and taste are somewhat less pronounced. This kvass can be given a darker color by adding caramelized sugar or other nutritional supplements(juice of red beets, black currants, chokeberry). It can be prepared with or without malt (both technologies are described in the recipe).

You can give the drink an interesting aroma by adding honey, jam or fruit to the wort during fermentation instead of some of the sugar. In winter, jam made from black currants or cherries, chokeberries, raspberries, strawberries is suitable, and in the fruit season - apples or pears, apricots or grapes, currants or cherries, etc. You can add any fruit, like any jam. There is a wide field for experimenting with taste.

To add “sourness” to kvass, you can use lemon or citric acid, whey, rhubarb petioles, sorrel leaves, sour berries and fruits.

If desired, you can add vegetables to the kvass. And herbs too. One of the options is wheat kvass with white beans, horseradish, herbs and spices - cocoa, vanillin, cinnamon, ginger, mint, thyme, oregano, chamomile. You can add blackcurrant, strawberry, and raspberry leaves. And much more. Try it! Experiment!

300 g wheat bread or 200 g wheat crackers
3 liters of water
1 cup of sugar
5 g yeast
0.5 tbsp. l. dry ground or 1 tbsp. l. wet green malt

Cut the bread into thin pieces, add hot water and leave for half an hour. Then add green malt and leave at room temperature for another hour, then add boiled water and cooled to room temperature. The mixture is infused for 3–4 hours.

After this, the young kvass needs to be strained through cheesecloth, poured into bottles, putting a little jam or fruit of your choice into each bottle, and seal the bottles tightly. It is advisable to reinforce the plugs with wire. Kvass ripens in 1–2 days. This kvass looks like an opaque light liquid with a pleasant sweet and sour taste. Wheat kvass is effervescent and perfectly quenches thirst.

To make kvass from wheat bread without malt, the bread crackers need to be poured with all the boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optional - 1 tsp. wheat flour. The yeast must be left in a warm place for a couple of hours before fermentation begins. Pour fermented yeast and a solution of sugar boiled in water for half an hour into the wort cooled to approximately 30 °C. Leave the wort with yeast and sugar to ferment at room temperature for a day. Pour young kvass into bottles in the same way as kvass with malt.

Making green malt from rye or barley

In order to make your own malt, you can take any grain, but the best is barley or rye; they were most often used in the old days to make the drink. It is known that the quality of malt directly depends on the source material, that is, grain, which must be “full and weighty.”

The age of the barley should not exceed three years, and it should be uniform, that is, from the same harvest. This cereal compares favorably with other grains in that during its germination it forms large quantity a substance called diastase, which converts starch into sugar.

Important! It is not recommended to brew malt with boiling water, otherwise it destroys the enzymes responsible for the fermentation of the drink. For better fermentation You can add beer, hops, and fermented milk products to the malt.

Malt is best made in wooden or enamel containers. First, the grain must be washed. Next, you need to fill it with water at room temperature so that all the grains are covered with liquid. The mixture is left for 5–6 days, stirring the mass periodically. Every 2-3 days the grains need to be washed and the water changed. When the grain sprouts and the sprouts become 2-3 times longer than the grain itself, you need to drain the water, dry it in the oven and grind it in a coffee grinder.

Ground malt is well preserved in woven bags in a cool place. You can later make wort from the malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or you can make kvass from it.

Often the so-called mash is made from malt - a dough made from a mixture of flour and malt and a small amount of water. If this dough is fermented immediately, without any further preparation, the result is white kvass, having more pungent taste and is usually used for cold first courses. However, most often the mash is first baked into sourdough bread or crackers, from which dark kvass is subsequently obtained.

Sometimes sprouted grains of rye, barley, peas, wheat, oats are mixed together, but in this case the opportunity to combine is lost different types malt in various proportions, receiving all the time new taste kvass That is why it is better to store malts from individual cereals in different bags.

Simple dark bread kvass with yeast:

250 g black bread
2.5 liters of water
handful of raisins
1.5 cups sugar
1 tsp. yeast

Fry the bread in the oven, put it in a three-liter jar, add sugar, raisins, yeast, pour in raw cold water, stir, cover loosely with a lid.

In a day the kvass is ready.

Dark homemade kvass from bread without yeast:

350 g black bread
2.5 liters of water
1 cup of sugar

Toast the bread in the oven until it burns a little, put it in a three-liter jar, add sugar, add water. After 3 days (it should not ferment in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait three days again. While the second kvass brews, we happily drink the first!

Hearty kvass for okroshka

3 liters of water
350 g wheat crackers
50–100 g rye crumbs
50 g sugar
15–20 g yeast
30 g rye flour

The bread should be cut into slices or cubes and dried until browned. Put in enamel pan, pour boiling water, close the lid and leave to steep for 3–5 hours.

Separately knead the dough warm water made from rye bread crumbs, rye flour and a small amount of yeast. Place the dough in a warm place to mature for 1–2 hours.

After this, make small cakes from the dough (50–100 g each) and bake them in a frying pan in the oven. Place the finished flatbreads, cut into halves, into a pan with kneaded breadcrumbs and mix thoroughly. Add sugar, yeast and mix again. Leave for 10–12 hours in a cool place.

In the summer, you can prepare okroshka using this kvass, and also add it to vegetable soups. If you wish, you can experiment with the taste of kvass by adding different spices or honey.

Based on the book by Maria Ostanina “Kvass heals! 100 recipes against 100 diseases."

Homemade bread kvass is perhaps the only drink that can not only quench thirst, but also satiate a person. The first black bread appeared several centuries ago. The refreshing drink, unique in taste, gained incredible popularity among ordinary Russian people and the nobility.

The value of homemade kvass

Homemade kvass made from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about it beneficial properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.

It helps strengthen the immune system, especially if the recipe for homemade kvass from black bread includes various components: either mint, viburnum or Birch juice, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, - the best remedy for headaches that occur after heavy libations.

Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish experienced chefs It is advised to use black kvass, then its taste will be mild, and unpleasant consequences in the form of mild intoxication will not occur. By the way, among the many types of bread kvass, there are those that are comparable in many characteristics to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But many adults may like it.

It's time to take a closer look at how to make kvass from black bread. The first thing worth mentioning is the choice of cookware. Once upon a time, this refreshing drink was prepared exclusively in hardwood barrels. Now, in this century modern technologies When plastic, metal and glass reign in kitchens, the best containers for creating a refreshing drink are glass jars volume 3 liters or more, as well as enamel-coated metal pans. Aluminum cookware It is strictly forbidden to use it, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content of nutrients. Before preparing the drink, it is better to sterilize the container or rinse it well with soda.

Almost every recipe for homemade kvass made from black bread contains instructions to cover the dishes with a cloth. Calico or linen napkins are best suited for these purposes. Before use, they must be boiled in salted water and dried without rinsing. During fermentation of kvass, it is not recommended to move, shake the container or stir the drink being prepared, as the fermentation processes in it may stop and it will turn out tasteless.

These are, perhaps, the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy, refreshing drink that every housewife can master.

Classic kvass made from rye bread

This drink option is the basis for others. Almost all recipes for kvass from black bread are based on these proportions of components. So, to prepare 3 liters of drink you will need 1 kg of stale rye bread, 300 g granulated sugar and 20 g of yeast. The bread should be cut into small slices and dried in the oven, browning until golden color. The crackers are poured with three liters of hot water and stirred periodically for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic black kvass, add sugar and yeast diluted in a small amount of the same bread infusion to the wort cooled to 20 degrees. Next, leave the container with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

After this time, the kvass is carefully poured into clean bottles, so as not to raise any turbidity from the bottom of the container, sealed tightly and transferred to a cool room for 2-3 days. After this, the drink is considered ready for consumption.

Homemade kvass with raisins

Many recipes for kvass made from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before preparing the drink, since the substances on their surface are necessary for initiation chemical processes in the brewing drink. Thanks to this, kvass made from black bread with raisins acquires a completely new, bright taste.

The basis of this drink is the classic bread kvass mentioned above. The only difference is that when bottling the drink, you need to add 4-5 raisins to each bottle. The kvass prepared in this way is left for about a day, after which it is tightly sealed and placed in the refrigerator for at least 4 days.

Golden kvass

Like other recipes for kvass from black bread, this one contains a method for preparing kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp), 2 tbsp. l. dry baker's yeast and a handful of raisins. Preparation of the base for this type of kvass is the same as in previous recipes. Its peculiarity is that raisins are added to the wort at the same time as half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully poured into another container, where the remaining sugar is also added. Next, you should pour the kvass into dark bottles. You need to add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.

Bread kvass without yeast

If you want to make kvass from black bread at home for the whole family, including children, you will definitely like this recipe, because the drink is guaranteed to be non-alcoholic. So, to prepare it you will need rye or regular black bread, 10 liters of water and a glass of sugar. Sliced bread should be toasted on open fire until a noticeable crust appears. If it gets a little charred in places, that's okay. Next, you need to fill it with boiled water, add sugar and leave in a warm sunny place to ferment for at least 2 days. After this, the drink can be poured into bottles and refrigerated. This kvass is especially tasty when cold; it is great for making okroshka.

Kvass with mint

This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint for 5 liters of wort. The greens should be poured with boiling water and left to infuse for several hours, after which the resulting infusion is poured into the finished wort. Kvass with mint has a very delicate aroma and a refreshing effect on the body. It is especially good to drink on hot days, when other drinks are not able to quench your thirst.

Another version of bread kvass with mint is prepared as follows: a handful of rye flour is brewed with boiling water and left for a couple of hours. Meanwhile, a classic wort is prepared from black bread toasted in the oven. Sugar (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour starter are added to the finished base. The drink infuses for only a day, after which it can be bottled and cooled.

Bread kvass with hemp grains

Any housewife should know unusual recipes for bread kvass made from black bread, which includes hemp kvass. They will help diversify the taste of soft drinks. homemade. In addition, kvass with hemp grains has a relaxing and calming effect. To prepare it you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of caraway seeds, 700 g of 1300 g of honey and 5 liters of water. All ingredients, except bread, are placed in a saucepan with water and heated slowly, without bringing to a boil. Then bread is added to the broth and quickly cooled. After this, the kvass is heated again to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.

Bread kvass with currant leaf

Homemade currant kvass has an exquisite aroma and spicy taste. It should not be used to prepare okroshka - it is good on its own. To prepare it you will need 4 liters of wort prepared from 500 g rye crackers and 200 g of sugar, 40 g of yeast and 7-10 blackcurrant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. You need to put some zest into each one. Tightly sealed bottles are placed in a cold place for 3 days.

Bread kvass with birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it while preparing the wort, as this will cause the destruction of beneficial substances. This was carried out mainly in the spring; the reserves of kvass from it were a real treasure. It was customary to serve such drinks on the festive table; they were used to drink seriously ill people and women during the postpartum period. It tastes not much different from classic kvass. It can be prepared in different variations: with mint, currants and raisins.

Whatever kvass you prepare, remember that you need to do it with soul. Only in this case the drink will turn out tasty and truly healthy. Please note that almost all types of homemade bread kvass contain yeast and undergo fermentation. This is why it is not recommended to drink a soft drink before you get behind the wheel. Kvass most likely will not affect your condition, but there will be alcohol in your blood, albeit in small quantities.

Bread kvass is a favorite delicacy of the Russian people. It was found on the tables of simple peasant families and nobles, monks and kings. Every housewife wanted to learn how to make high-quality kvass, wanting to feed her family and protect her from diseases. digestive tract and cardiovascular system. Despite the simplicity of preparation, this drink really has healing power. Let's figure out what else is useful for kvass from bread and how to use it self-cooking at home.

What is good about bread kvass?

The beneficial properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which makes it possible to classify it as dietary products. Regular consumption of kvass serves as a prevention of vitamin deficiency, since its composition contains amino acids, vitamins, and microelements.

Judge for yourself how healthy bread kvass is:

The product’s beneficial qualities are derived from yeast, cereals and phyto-ingredients. You can prepare it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshchny.

If the drink turns out sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcer and gout. To correct the sourness, honey is added to the drink.

You won’t be able to drink real kvass, because the old Russian recipe is difficult to execute. First, the Russians processed the grain: they soaked it, sprouted it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced “leaveners” give housewives different recommendations, compliance with which allows you to prepare high-quality bread kvass:

It is better to take rye bread for the wort, the freshest yeast.
The container for infusing the wort can be anything, but not aluminum (the substance can oxidize).
The water for the future drink should be boiled and cooled.
Kvass will taste better when stored in a cool room.
You need to drink it within 3 days, otherwise it will go sour.
If the kvass is berry, the fruits should be selected only whole and without wormholes.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. Prepare a drink with yeast (20 g), stale rye bread (1 kg) and sugar (300 g sand). The loaf is cut into slices and toasted in the oven until golden brown. Next, the crackers are doused with hot water (3 l) and the ingredients are stirred periodically. The wort will be ready in 2 – 3 hours.

To prepare the classic version of kvass from black bread at home, you need to cool the wort to 20°C, add yeast and sugar diluted with it. Keep the container with the drink in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to disturb the cloudy sediment. The container is tightly sealed and stored in a cool place for 72 hours. The drink is now completely ready for consumption.

Yeast-free

If you want to get a lot non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

Sugar – 1 glass.
Black/rye loaf – 1 pc.
A bucket of cool boiled water.

How to do yeast-free kvass? Toast the bread slices until slightly charred. Fill the crackers with water and add sugar. Place the mixture in the sun for 48 hours to ferment. As soon as the bubbling stops, pour the liquid into bottles and put them in the refrigerator. Use the product as soft drink and with okroshka.

With raisins

Many housewives include raisins in the recipe to sharpen the kvass. But you should not wash dried grapes, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take as a basis classic version, but when bottling the final product, throw 3 to 5 raisins into each bottle. Let the drink sit for at least a day, then seal the container tightly and place in the refrigerator for 4 days.

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe, with the only difference being that the raisins will go into the wort along with half the amount of sugar and yeast. The workpiece should stand in a warm place for 3–4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Place tightly sealed containers in a cold place for at least 2 days.

Ingredients:

Sugar – 5 tbsp.
Raisins - a handful.
Water – 5 – 6 l.
Rye crackers – 1 kg.
Yeast – 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of the classic recipe. The difference is the addition of mint infusion (1 glass) to the wort. If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens and let it steep for several hours. Pour the infusion into the wort and evaluate delicate aroma drink It is best to drink it in sweltering heat, when thirst cannot be quenched with other drinks.

With currant leaves

Kvass made from crackers with currant leaves is pleasant to the taste and aromatic. It is not used for okroshka. This is a stand-alone drink. What can you use to make aromatic kvass on bread and currant leaf? To prepare 4 liters of wort, housewives will need:

Yeast – 40 g.
Sugar – 200 g.
Rye crackers - half a kilo.
Black currant leaf – 8 – 10 pcs.

Infuse the drink for 12 hours, filter and bottle it, not forgetting to add a few raisins. If tightly sealed, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. This drink will please your household. unusual taste and will have an effect sedative. Let's learn how to make it from the following components:

All ingredients (without bread) are poured into a saucepan with water and heated, without allowing the mixture to boil violently. Bread is added to the broth and immediately cooled. The cool liquid is heated again. As soon as the temperature reaches 40°C, the kvass is bottled and infused for 5 days.

With horseradish

Homemade bread kvass is made stronger by adding horseradish. Let's list all the ingredients of his recipe:

You need to make this kvass in stages:

Pour boiling water over the crackers in a jar, leave for 4 hours and strain.
Add yeast and let the mixture ferment for 6 hours.
Add honey and grated horseradish to the mixture and mix thoroughly.
Pour the liquid, add raisins.
Infuse the drink for only 2 hours and enjoy the strong, sharp taste.

For okroshka

Kvass made with bread, water and sugar is ideal for okroshka. It won't be difficult to make if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be rich healthy drink, which is not a shame to apply to festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and soak in cold water for 9 – 11 hours. Drain the water and rinse the grains again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, the embryos will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not full), throw in the prepared wheat, sugar and add kvass wort. Stir the mixture and add water if there is room. Cover the jar with a napkin and keep it near the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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