Bread kvass at home recipe. Kvass recipe from rye bread. Making real homemade kvass

Especially in hot weather, I want to drink some kind of soft drink. Supermarkets offer a wide variety of sweet and unsweetened sodas, juices and even kvass. But talk about the benefits of those is not necessary. That is why many people who tend to lead a healthy lifestyle prefer to make drinks on their own. Homemade kvass is not comparable to any drink that we buy in stores. That's it about the methods of making kvass from various ingredients that we will discuss further.

The main thing in the article

What can you make homemade kvass from?

The drink is useful, you can drink it and not worry at all that you will gain excess weight. After all, sugar substitutes, emulsifiers, stabilizers, flavor enhancers, dyes and other unnecessary components that adversely affect human health are not added to home brew that arouse appetite.

A classic drink is made from rye bread or with the addition of crackers of black bread. Yeast or sourdough is added to the thirst-quenching drink. For a fragrant fragrance and a pleasant taste, many housewives use the following natural products:

raisins;
healing herbs;
lingonberry;
strawberries
peppermint;
lemon juice;
juice of ripe apples;
horseradish root.

IMPORTANT! If you decide to make kvass using concentrate, then when choosing this product, study its components. In the case when the packaging of kvass concentrate says that it contains preservatives, dyes, etc., it is better not to use such a product.

Rules for making homemade kvass

To make the drink tasty, you should pay attention to the components from which you prepare it. Or rather:

Do not take tap water, it is better to use purified or boiled water, then you will not feel an unpleasant metallic taste or unhealthy smell of chlorine in cooked kvass.
Tanks for such a drink are used in glass, stainless steel or they must be coated with enamel. Aluminum cookware will not work.
Only add fresh yeast to kvass to have a corresponding effect.
It is better to use black bread, dried in the oven. Moreover, the color of the drink depends on the degree of dryness of the dried bread.
Follow the correct temperature conditions for the preparation of the drink. At first, until the kvass is fermented, it is recommended to keep it in a warm room. Then place the finished liquid in the refrigerator. It is allowed to quench thirst with such a drink no more than two days. After this, kvass loses its benefit, and in some cases can do much harm.

Sourdough for homemade kvass: cooking technology

Yeast or fermented malt. To prepare malt yourself, do the following:

take grains: barley, wheat, oats, rye;
rinse in warm water;
place the grains in a container made of clay (an ideal option is an oak barrel);
pour barely warm water there to cover the cereal;
change the water daily so that it does not bloom;
expect seed germination;
when the sprouts reach 1-2 cm, remove them from the vessel;
dry in a warm place;
grind them in a coffee grinder;
pour the finished powder into fabric bags;
keep in a cool place.

Method number 2 - kvass wort:

In a glass jar with a capacity of one liter, pour two cups of flour (rye).
Add sugar there - 2 tablespoons, mix.
Pour warm water, only add it gradually, so that the dough turns out by consistency, like on pancakes.
Throw ten raisins into the mixture.
Put the leaven in the heat. Do not forget to cover the dough with a cloth.
Test leaven will be ready in about three days. You yourself will understand, its taste will become a little sour.
Be sure to ferment the raisins after the composition has fermented.

Homemade bread kvass: a step by step recipe with a photo

Thanks to bread kvass, the digestion process is enhanced, the work of the heart and nervous system improves, and the vessels are cleansed. Making kvass is easy.

Recipe:

Borodino bread - 3 slices
Boiled water - 3 l
Raisins - 45 g
Sugar - 65 g
Yeast - 1/2 small spoon

Cooking process:

Cut the bread into cubes, dry in the microwave, make sure not to burn.
Put crackers, sugar, raisins in an enameled pan.
Pour hot boiling water, let it stand on the heating pad for two hours.
In 100 g of warm water, dilute yeast, 5 g of sugar.
Pour the solution into a container.
For convenience, you can pour everything into a cylinder.
And again, put the contents in a warm place, let the fermentation take place.
After 1-2 days, you will get kvass, remove raisins from it;
Pour the finished drink into another container, and in this you can still prepare the next portion of the drink.

Homemade rye kvass recipe with yeast

Ingredients:

Black bread - 450 g
Water - 5 L
Sugar - 225 g
Currant leaves - 15 g
Yeast - 15 g

Cooking process:

Cut all the bread into equal cubes, dry in the microwave.
Pour warm boiled water into the bowl.
Put crackers there, leave to roam for two days in a warm place.
Then dilute the yeast in warm boiled water.
Combine strained wort, sugar, diluted yeast in a bottle.
Add the remaining ingredient (currant leaves).
Put the drink in a warm place to roam for a day.
Then chill and drink.

Homemade Kvass Recipe Without Yeast

Composition:

Kvass malt from cereal grains - 225 g
Raisins - 45 g
Lemon fruit - 1 pc.
Apple - 1 pc.
Rye flour - 225 g
Honey - 45 g
Dry raspberry leaves - 15 g
Water - 2 L

Cooking Instructions:

Flour, malt pour boiling water.
When the mass has cooled, we chop the fruits, raspberry leaves with a blender and mix everything.
At the end, add honey, the remaining warm water.
Now the composition is poured into a jar, put in a warm place for fermentation. The process will last two to three days.
You can taste it, it is advisable to cool before taking.

How to cook homemade kvass on a ready-made sourdough?

As mentioned above, you can quickly cook kvass in just one day on a ready-made dry sourdough, which can be found in a regular supermarket.

Composition:

Powdered kvass malt - 225 g
Sugar - 65 g
Water 3 L
Yeast (can be dried) - 2.5 g

Process:

Pour malt with hot water.
After 2.5 hours, add granulated sugar to it.
Dissolve the yeast in warm water and pour the solution into the sourdough.
After 17-18 hours, the drink will be ready. However, the first portion of the drink smells of yeast, so it is drained, and the next portion in a day you can already drink.
When you pour the second portion of kvass, do not forget to add crackers and 45 g of sugar.

IMPORTANT! Kvass is an alcoholic drink, some varieties of such a drink turn out pretty drunk, so keep this in mind if you are going to drive a car.

Kvass homemade from brown bread crackers

Recipe:

Malt - 185 g
Rusks - 165 g
Strawberries - 185 g
Molasses - 235 g
Cinnamon - 5 g
Raisins - 85 g
Water - 6 L

Cooking:

In a large container, add all the ingredients except raisins, mix, pour warm water.
Fermentation will last 3-4 days.
Then we filter the drink, add two more liters of warm water.
Bottled (plastic). Add raisins to each.
We close the bottles, and in a horizontal position we place them in a cold place.
Two weeks later, you get a delicious sparkling drink.

Oat kvass at home: an original recipe

This drink has long been known. It was made by our ancestors. Now he has lost his popularity. And yet, the taste of kvass is not inferior to the popular drink of bread or crackers.

Recipe:

Oats - 425 g
Sugar (can be replaced with honey) - 75 g
Water - 3 L

Cooking process:

Rinse the oats. Pour lightly with warm water.
Pour sugar, chop.
Put in a warm place, let it wander.
After three days you can try.
You may not like the rich taste of the drink - the first portion is always like that.
You can drain it, the second will turn out delicious.

Methods for making delicious homemade kvass

Above, we have already considered various recipes for preparing this drink and studied the methods of preparing it. To summarize. Kvass can be made to roam with:

bread, honey crackers;
yeast, sugar;
wort;
malt
fruit.

IMPORTANT! Which drink is more to your liking, only you can choose. The main thing to know that people with high acidity is better not to abuse kvass.

How much and in what is homemade kvass stored?

Kvass in itself is a drink with acidity, so you can not store it in aluminum dishes. After all, this material is prone to oxidation. It is best to pour the finished drink into a jar. And you should drink the drink within 2-3 days, provided that it is in a cold place.

You have familiarized yourself with some recipes for making a tasty, healthy drink - kvass at home. Now you can choose what you like, make changes to the cooking process or add a new ingredient, and you will get your signature recipe.

Bread kvass is a traditional Russian drink that has long been prepared and drunk literally everywhere - in peasant huts, in monasteries, and in palaces. Until now, kvass has not lost its popularity in Russia - this is not surprising, because it, among other things, is very healthy. We want to tell you about how to make kvass from bread at home - we have selected the recipes for this wonderful drink on this page. Natural homemade bread kvass refresh you on a hot summer day and not add extra pounds to your figure.

Kvass from bread at home - why it is useful

What is the use of bread kvass? Let's talk about this in a bit more detail. Natural kvass helps to improve digestion, it accelerates metabolic processes in the body and kills harmful bacteria. Natural - namely, natural kvass from bread, and not the one that is sold in stores - refreshes, tones, strengthens the immune system, relieves fatigue and improves performance. Kvass from bread is an excellent way to prevent many diseases. It enriches the body with various trace elements and vitamins, especially as important as group B, which are usually always lacking. In addition, bread kvass will contain a large number of different amino acids.

It is useful to drink bread kvass for diseases of the heart and blood vessels, gall bladder, it strengthens bone tissue and teeth, helps with hypertension and just improves mood. Due to the fact that bread kvass accelerates and facilitates the digestion of food, it is recommended for anacid gastritis, as well as if you follow a diet to reduce weight.

However, it must be borne in mind that kvass may be contraindicated in some liver diseases. It can not be drunk with high acidity and stomach ulcers. To neutralize the acid that is present in kvass, you can add natural honey to it.

How to cook kvass at home

In order to cook a really healthy and tasty kvass, it is recommended to adhere to certain rules.

To prepare kvass, you need to take only drinking purified, spring or boiled water.

The yeast you use should be the freshest and liveliest. Bread must be black - rye, not white and not from mixed flour.

If you add berries to kvass, then they should be the most ripe, not spoiled, not dry and, of course, not rotten.

Kvass should be placed in glass jars or bottles. In extreme cases, enameled containers can be used. Plastic or aluminum containers must not be used.

How to make kvass from bread at home - recipe without yeast

Kvass without yeast is made on a special sourdough. To prepare it, you will need:

rye black bread - 10 g;
granulated sugar - 1 teaspoon;
boiled or purified water - 250 ml.

Dilute the granulated sugar in 1 cup of water, pour everything into a 500 ml glass jar, crumble the bread there, cover with clean gauze or a thin cotton cloth and place in a warm dark place until the yeast begins to ferment. Usually this takes about two days.

To make kvass on a sourdough, you will need:

sourdough - 0.5 l;
black bread, rye - 50 g;
granulated sugar - 1 tablespoon;
pure drinking water or boiled water - 1.5 l.

Take a clean glass jar with a volume of 2 liters, pour the leaven there, crumble the brown bread, add sugar and pour clean boiled and chilled water. Cover and let stand for 2 days.

After 2 days, open the jar, try the kvass, pour about two-thirds into another clean jar and put it in the refrigerator for storage. You can add bread and water to the same yeast that remained in your jar and let it brew again for 2 days. It turns out almost continuous production of homemade kvass.

How to make kvass from yeast bread

But still, more often kvass from bread is made with the participation of yeast. In addition, kvass with yeast is much more useful - it is fresh brewer's yeast that is the source of B vitamins. Therefore, let's learn how to cook classic bread kvass with yeast. You will need:

crackers from black rye bread - 1 kg;
granulated sugar - 300 g;
fresh yeast - 50 g;
pure drinking water or boiled.

Cut the rye bread into small cubes, put them on a baking sheet and dry in the oven until a beautiful golden crust forms. Transfer the crackers to an enameled pan and pour hot water, about 2 liters. Put for 2 hours in a fairly warm place. Mix several times during this time, then drain the infusion into a separate container. Pour the rusks in the pan again with hot water. Again, let it brew for 2 hours and again pour the resulting infusion to the one you collected earlier. You should only get about 3 liters of wort. Cool it to 20 degrees. Discard a small amount and dilute the yeast. Add granulated sugar. Pour in the yeast solution, mix well and place in a warm, dark place for 12 hours. Then pour the kvass into clean glass bottles, cork it and place it in a dark, cool place for storage.

How to make “Petrovsky” kvass from bread at home

Kvass under this name is especially popular on store shelves. We offer you a recipe according to which you can make it yourself. You will need:

black rye crackers - 400 g;
natural honey - 40 g;
grated horseradish - 50 g;
fresh yeast - 10 g;
water - 2 l.

Cut the brown bread into small cubes and dry in the oven to make crackers. Transfer crackers to an enameled pan. Boil water and pour crackers with boiling water. Put infuse in a dark place for 2 hours.

After 2 hours, rub crackers with water through a metal sieve, dilute and add yeast, add granulated sugar, mix well and leave in a warm place for 6 hours for fermentation. Strain the ready-made kvass, add grated horseradish, honey, mix everything, pour into bottles and close tightly with stoppers. Store in a cool dark place.

How to make kvass at home from bread with dry yeast - the recipe “Strong”

If you do not have fresh yeast, then you can use dry yeast. We offer you a recipe for homemade kvass, which is more like a good beer. You will need:

rye black bread - 1 kg;
granulated sugar - 600 g;
dry yeast - 3 sachets;
water - 8 l.

Prepare crackers from black rye bread: cut into small cubes and dry in the oven. Take a sufficiently voluminous enameled pan, transfer rusks there and pour everything with cool boiling water - 8 liters. Add half a glass of sugar, mix and let it brew in a warm place for 8 hours.

Strain the infusion and pour the wort into a clean glass or enamel container. Dilute the yeast, mix, cover and let it brew in a warm place for a day.

Drain the kvass from the precipitate, add the rest of the sugar, mix, pour into clean glass bottles, close them with corks, put in a warm place for a day, then store in the refrigerator or in the cellar.

In the summer, perhaps the best drink that quenches thirst, gives strength and refreshes is natural kvass. You can’t say exactly how it affects our body. Some say that a better and more wholesome drink cannot be found. Others say the opposite.

Kvass. Benefit and harm

About the benefits you can talk endlessly. Traditional medicine with both hands for the introduction of this drink in the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition favorably affects the state of health in general, as it contains a large amount of trace elements and vitamins. Kvass has a good effect on the nervous system, strengthens hair, nails, and improves skin. This drink not only perfectly quenches thirst, but also effectively fights fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all of the above beneficial properties, kvass also has the opposite qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, prepared at home from rye bread, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, in whatever quantities the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know the measure. It should be limited to people with alcohol dependence. You also need to be careful for those who suffer from chronic diseases of the gallbladder, liver, and pancreas. This can also include various colitis, gout, liver disease, as well as the presence of allergic reactions to foods that contain gluten.

Here it is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all warnings and recommendations, it will bring only health.

Cooking Kvass

Many families traditionally make kvass at home from rye bread. It is the most simple, and therefore common. To make this drink you will need the following components: water (ten liters), one kilogram of rye bread, 25 grams of fresh yeast and a glass of sugar, you can slightly more. Boil the liquid. The bread needs to be cut, and then dried crackers. It is advisable that they acquire a dark crust. Thanks to her, a slightly smoky aroma and spicy taste appear in the drink. Next, cooked crackers need to pour boiling water and let it brew for about five hours. Then the liquid must be filtered and add previously dissolved yeast. Next comes a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. There is, in principle, no difference in the form in which they are added. Therefore, you need to take the option that is more convenient. After yeast and sugar are added, everything needs to be fine, but gently mix, cover and let wander for about five hours. After this time, the kvass should froth, then it needs to be filtered again and after that it can be bottled. They can also lay a few highlights. Then the drink will acquire a unique spicy aroma. This is exactly how kvass is made from rye bread with raisins. Its taste is more saturated and rich. After this, the bottles are corked and refrigerated for a couple of days.

Why does mold appear?

Many of those who tried to make bread kvass on their own complain of mold during the brewing process. This can happen for two well-known reasons. The first one is if the containers where the kvass was cooked or where it was poured were not clean enough. To avoid such troubles, dishes are best sterilized. The second reason mold may appear in the bottle is the presence of air, which creates a favorable environment for the propagation of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the tank.

Boyarsky

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of main ingredient used. Water needs five liters, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the sourdough. It is done as follows. Fresh yeast is dissolved in a glass of warm water with a small amount of sugar. Then the container can be further held above the steam. Heat and a small amount of sugar effectively activate yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried sheets must be steamed with boiling water. Rye bread can be chopped and filled with hot water. Instead, you can also use crackers. They can be prepared on their own by slicing bread slices into cubes and drying in an oven at low temperature. But if ready-made ones are already at hand, then it is very convenient to use them. After soaking the bread or crackers, the infusion must be cooled to 30 degrees and add the yeast, peppermint broth, sugar. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass containers that can be corked. A refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called “Russian” has a rich and dense flavor, for which many people love it. Thanks to such qualities, it can be called satisfying. He really is able to satisfy not only thirst, but also hunger. What is not typical for drinks of this kind. Also, thanks to the combination of ingredients, it has a subtle classic flavor. How to cook rye kvass using crackers? Everything is extremely simple. You need to take about a kilogram of rye crackers and immediately fill them with five liters of boiling water, then leave for about 5 hours, not completely covering. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get the starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and the foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This recipe for kvass from rye bread also contains raisins. For cooking, it is better to use a dark variety. This will give the drink not only a richer taste, but also a dark noble color. Raisins will need about 50 grams. After the time has passed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. In them, kvass will be infused for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste is manifested on the fourth day.

Kvass familiar from childhood

One cannot but recall the traditional version of the preparation of kvass, to which many are accustomed from childhood. For him, only a few slices of dark bread will be needed, Borodinsky is best. A handful of raisins and a teaspoon of dried yeast, as well as a glass and a half of sugar, are also needed.

Bread needs to be dried and browned a little. To do this, it is better to send the slices in an oven heated to 140-150 degrees, for about 20-25 minutes. After that, the obtained dark crackers should be put in a three-liter bottle. It is also necessary to pour out the indicated amount of sugar, add raisins, as well as yeast.

Then everything is poured with ordinary water at room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the can. Next, the container must be tightly closed and left for about a day. After which the liquid is filtered. It can be bottled or returned to an already clean jar and let it brew for at least another day. This will give the drink a more saturated and seasoned taste. Kvass can be consumed after the first day after insisting. He is ready.

The benefits of kvass made without yeast

Traditionally, Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - what is the reason for fermentation? The fact is that the yeast-free yeast perfectly copes with this task. It is prepared very simply. Rusks along with the crusts are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the very yeast-free yeast. A drink based on it is considered very useful and nutritious. Many useful trace elements and vitamins contain rye kvass. The benefit from it is about the same as from the regular use of dairy products. For example, kefir, yogurt, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process, improve intestinal motility, and also normalize the work of the entire gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter culture, which will act as a fermentation activator. To do this, you need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider another important point. Slices of bread should be a little toasted.

This can be done in the oven or in a pan. After that, they must be put in a half-liter jar, pour sugar and pour water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the fermentation tank is in a cooler place, then fermentation will require at least two days. Wort readiness can be determined by the pungent sour smell and muddy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of cooking. To do this, prepared and ripened wort is poured into a three-liter bottle. Toasted crackers, two tablespoons of sugar go there, then the container is filled with water to about the level of the neck. The bank needs to be covered with a towel and put in a warm or sunny place for several days. After time, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since at rest the sediment sinks to the bottom, the middle part becomes almost transparent. A characteristic foam forms from above, which should be disposed of.

After filtering, sugar or honey can be added to the finished kvass to taste. One or two spoons per three-liter jar will be enough. You can already enjoy the drink. But gourmets are advised to bottle it with a few raisins in each. The part of kvass that had to be filtered should not be poured. It will come in handy for preparing the next batch of drink as a sourdough. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process repeats again. Properly prepared sourdough can be used up to three times. If already in the second call the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which it is necessary to pour flour, and then pour water at room temperature. The pan must be set on low heat. The liquid should be constantly mixed and brought to a boil, then turn off immediately. In this process, the formation of lumps from the dough is not excluded.

To avoid this, flour should be mixed with sugar beforehand. Next, you need to dry a slice of bread, preferably until a dark crust is formed. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for several days. When the process calms down a little, the kvass can be filtered and bottled. Keep it better in the refrigerator. The sediment remaining at the bottom can be used as a starter for the preparation of the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be consumed separately, but do not forget that a lot of cold soups are prepared on its basis in Slavic cuisine. For example, a refreshing okroshka. What could be better in the summer heat!

We bring to your attention a recipe with photos step by step.

Cooking method:

Step 1

Cut brown bread into slices and dry in the oven, and a few slices are well browned.

Step 2

Pour boiling water, cover with a napkin and leave for several hours (4-6-10) for insisting, acquiring color and bread flavor. I fill in for the night - infused for 10 hours.

Step 3

Then add sugar and yeast, put to ripen.

Step 4

Kvass should ripen in 8-12 hours, I have ripened in 12 hours. If in the room where the kvass will stand it is cool, then kvass can ripen on the second day, and even on the third day. I measure kvass by smell. Smell the kvass after 8-12 hours, if it gets a pronounced smell of kvass, then the kvass is ready.
Once I decided to experiment, the pronounced smell of kvass appeared after 12 hours, I decided to leave it on and wander on it for the second day, it was quite hot in the kitchen. In the morning, the smell of kvass disappeared and the smell of fermentation appeared. After filtering the kvass and tasting it, I determined that the taste of kvass had changed - it got worse, I even got a little drunk from this drink. Therefore, in the process of preparation, the most important thing is to strain the kvass on time.
Strain the ready-made kvass, bottle it, close it tightly and put it in the refrigerator.

Summer is the time for cold drinks! And one of the most popular and delicious is of course kvass. In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly regains strength.

This delicious natural drink is also easy to make at home, following the technology proven by centuries. I bring to your attention two recipes of kvass from bread: one with yeast, the other without.

General tips:
● you can make kvass from any kind of bread, but the best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc .;
● Use only glass, plastic or enameled containers;
● Cook crackers for kvass without oil and spices;
● honey can be used instead of sugar;
● During fermentation in tightly closed containers, be sure to monitor the level of carbon dioxide so that high pressure does not break the bottle.

Yeast bread kvass

A simple classic option.

Ingredients:

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

Fans of sugary drinks can increase the amount of sugar added in the eighth stage by 2-3 times.

Recipe:

1. Cut the bread into small pieces and fry in the oven until golden brown. The stronger the bread is dried, the more bitterness and darker color are felt in kvass, but you should not dry it.
2. Boil water, then cool to room temperature and pour into a fermentation tank.
3. Add crackers, cover the neck of the container with gauze and put in a dark place at room temperature for 48 hours. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, and then cool to 25-30 ° C.
4. Dilute the yeast according to the instructions on the pack.
5. Filter the kvass wort through cheesecloth, squeezing crackers well.
6. Pour the filtered wort into a fermentation tank, add 200 grams of sugar and diluted yeast, mix well.
7. Loosely cover the container with a lid so that carbon dioxide freely exits, then put it for 14-16 hours in a dark place with a temperature of 18-25 ° C.
8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute sugar; it is needed for the appearance of carbon dioxide in the drink.
9. Seal containers tightly and place for 4-5 hours in a dark place with room temperature.
10. Cool homemade bread kvass to a temperature of 8-11 ° C by transferring the bottles to the refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.

Yeast-free kvass

Natural odorless and yeast-flavored natural drink. Raisins are used as starter culture.

Ingredients:

● brown bread - 0.5 kg;
● sugar - 300 grams;
● water - 5 liters;
● unwashed raisins - 50 grams.

Recipe:

1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out to be bitter.
2. Boil water, add crackers and 250 grams of sugar, mix.
3. Cool the resulting wort to 22-25 ° C, then transfer to a fermentation tank, filling a maximum of 90% of the volume.
4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25 ° C.
5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.
6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, pour 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.
7. Soak the drink for 8-12 hours in a dark, warm place to collect gas, and then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11 ° C, you can proceed to the tasting. Shelf life up to 4 days.

Kvass from bread at home: a recipe without yeast on raisins

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