How to make natural homemade kvass. How to make quick kvass at home

Today we’ll talk about how to make kvass at home. How nice it is to drink cold kvass on a hot summer day, and if you make it yourself, then it’s absolutely wonderful.

Kvass is a primordial Slavic drink prepared by fermenting flour and rye and barley malt or from dry rye bread with the addition of aromatic herbs, honey, fruits and berries.

In Russian cuisine, kvass is used as the basis for the much-loved cold stews - okroshka, botvinya, etc.

In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and folk festivals.

Therefore, it still remains our favorite drink, especially in the summer.

Kvass at home without adding yeast

Ingredients:

3 liters of water
400 gr. Borodino or any dark bread
120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
1 tablespoon raisins

Cut the bread into large cubes and fry them well in the oven, but so that they do not start to burn.

2. Pour sugar into the prepared jar

3. Pour in a small amount of water heated to 80 degrees and stir until the sugar dissolves

4. Pour crackers into the jar

5. Add the remaining water and leave until the water cools to 40 degrees

6. Pour raisins into a jar

7. Cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation.

8. Strain the finished kvass through a sieve, cover with thick gauze and first remove the grounds.

9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir

10. Add a few raisins to the bottle, pour in the kvass and close with an airtight lid, put in the refrigerator

Homemade kvass with kvass wort

We will need:

5 liters of water 40 degrees
7 tablespoons of kvass wort concentrate
1.5 cups sugar
2 teaspoons yeast

Preparation:

After mixing the required amount of wort, measure it into a saucepan

4. Fill with 2.5 liters of water at room temperature

6. Gently stir the mixture slowly

7. Pour the concentrate into the remaining 2.5 liters of water, mix

8. Place in a cool place for 18-20 hours

9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days

Kvass without yeast on sourdough and rye malt

Ingredients:

4 tablespoons rye sourdough (rye flour and water)
3 liters of water
Half a glass of roasted rye malt
7 tablespoons sugar
1 tablespoon raisins
1/2 teaspoon coriander
1/2 teaspoon cumin

Preparation:

To make the starter, pour 3 tablespoons of rye flour into a bowl and pour in 50 ml of warm water.

2. Mix everything until it becomes thick sour cream, cover loosely with a lid and leave in a warm place for 1 day.

3. Again add 3 tablespoons of flour and a little water, mix and put in a warm place

4. Repeat the procedure 4 more times

5. For the wort, add malt, sugar and spices to 1 liter of hot water and let stand for 3 hours

6. Place 5 tablespoons of starter into a 3 liter jar

7. Pour out the wort, add raisins and water, cover with gauze and leave in a warm place for 2 days.

8. Strain the finished kvass through cheesecloth into bottles

9. Quench your thirst with a wonderful drink

Cooking kvass at home, beet kvass with honey

You will need:

2 tablespoons honey
1 medium beet
1 half slice of black bread
1 handful of raisins
3 liter jar

Preparation:

Dissolve honey in 1 glass of warm water
Peel the beets and cut into medium cubes
Place beets in a jar
Pour out the honey
Add raisins
Fill with warm water until it reaches 3 cm to the edge
Add a piece of bread
Cover with a lid and leave in a warm place for 3 days.
We filter the kvass and bottle it, after adding 3 raisins each

Oat kvass is tasty and healthy

Necessary:

400 gr. oats
4 tablespoons honey
1 handful of raisins
3 liters of water

Preparation:

Place pre-washed oats and honey in a jar

2. Fill everything with water, stir well

3. Cover with gauze and leave for 3-4 days at room temperature

4. We drain this kvass, and put a second one for drinking.

5. Add honey to the remaining oats in the jar

6. Add raisins

7. Fill with water and leave again for 3 days at room temperature

8. Strain the finished kvass through cheesecloth

Kvass from dry kvass with yeast

Ingredients:

3 liters of water
9 tablespoons sugar
7 granules of dry yeast
3 heaped tablespoons of dry kvass

Preparation:

Pour sugar, yeast, kvass into a 3 liter jar
Fill with water not to the brim
Stir thoroughly until all the sugar dissolves
Cover loosely with lid
Place in a warm place, maybe on a windowsill on the sunny side for 1-2 days

Classic kvass made from rye bread with yeast

Ingredients:

3 liters of water
1 kg stale rye bread
300 gr. Sahara
20 gr. yeast

Preparation:

Cut the bread into medium cubes and fry in the oven until golden brown.
Place in a jar and add hot water and leave for 3 hours, stirring occasionally
Add sugar and yeast diluted with a small amount of the same infusion
Stir and leave in a warm place covered with gauze for 12 hours
Strain the kvass, bottle it and refrigerate for 2 days.

Recipe for real Russian kvass without yeast video

When you drink homemade kvass, it’s as if you are returning to childhood, when you stood in line with your cans at the yellow barrel and ran home quickly to enjoy this magical drink.

I wish you to plunge into this happy time at least for a minute.

There are drinks that were made in ancient times and continue to be made today. Honorary kvass became the hero of our article! We will tell you about its benefits and the secrets of its creation, and provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves bowel function

There are about 400 types of drink. It is not easy to find a person who does not like this refreshing liquid. In Rus', both tsars and poor people drank it. It was believed that it increases strength, improves digestion and quenches thirst well. Let's get to know our hero better.

This is not as difficult to do as it might seem at first glance. The process, of course, drags on for several days, but most of this time the product is created itself. Your job is small.

Consider how to cook kvass at home.

Cooking rules

Use only natural bread. Without various additives.
Use clean water. It is best to buy water in a bottle or get it from a well.
Make sure that the crackers do not burn (they should be baked until golden brown), otherwise bitterness will be present.
For cooking, use containers made of glass, plastic or enameled steel.
Be sure to check the yeast for freshness.

Secrets

Add zest, they help the liquid ferment and fill it with bubbles.
Blackcurrant or mint leaves will help make the taste brighter.
If you are a fan of a strong taste, steep the drink longer.
You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Conduct experiments.
Do not wash raisins.
Dry the crackers without spices or oil.
Sugar releases carbon dioxide, which creates the carbonation effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what you originally planned. Do not forget to remove the starter in time.

Store the liquid for no more than a week; after this period, it is not recommended to use it.

Useful properties of bread kvass

We can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

treats dysbiosis;
improves intestinal function;
strengthens the immune system and cardiovascular system;
improves metabolism in the body;
removes unhealthy cells from the body;
kills pathogenic bacteria;
eliminates bad cholesterol;
helps treat glaucoma, optic nerve atrophy, cataracts;
fights gas formation and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It has no specific taste and is not harmful to health. After all, no one will argue that yeast is not the healthiest ingredient, and it is better if it is not present in this proven liquid. Let's look at how kvass is produced without yeast at home.

Ingredients:

black rye bread - half a loaf
30 g unwashed raisins
70 g granulated sugar
two liters of purified water

Probably, someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast remains on the surface of the raisins. They will help our product to start fermentation. They should not be washed off.

Step-by-step preparation:

cut into small cubes of bread;
place them on an ungreased baking sheet and dry at 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
pour boiling water over the prepared crackers;
add sugar and mix thoroughly;
wait until the product has cooled and add the raisins;
pour into a jar for fermentation, protect the neck with gauze so that insects do not get in there (do not cover it with a lid);
send the drink to a dark, warm place;
the appearance of foam is a sign of fermentation;
three days after fermentation begins, strain the liquid through four layers of gauze and squeeze out the pulp;
try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
pour the liquid into bottles and leave a few centimeters of free space in front of the lid;
place in a warm, dark place for six hours;
then transfer it to a cool place (refrigerator, cellar);
After five hours the drink can be consumed.

You will get excellent homemade bread kvass without yeast. Store it in a cool place for no more than five days.

You can use the remaining starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called “village”. It has a fairly simple method of preparation.

Ingredients for homemade rye flour kvass:

450 grams rye flour
three liters of purified water
eight unwashed raisins
180 g sugar

Preparing sourdough

Add 250 g of flour to the table. spoon of granulated sugar
carefully pour in a small amount of hot water, stirring constantly
bring to a homogeneous consistency (should look like thick sour cream)
throw in some punchlines
pour into a jar, then bandage with a gauze bandage
leave for two to three days in a dark and warm place
a day later, remove the raisins
when a sour smell, foam and hissing appear, the starter is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, you should add a tablespoon to it. flour and two sugars.

Mix everything. Place in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the rest of the water and then mix well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared starter to the liquid. Mix, cover with a lid.

Send to a dark and warm room for six hours. Wait for the appearance of bubbles and foam.

Carbonation and exposure

Strain the drink through four layers of gauze and pour into bottles. Leave a few free centimeters to the lid. Close containers tightly.
Transfer the liquids to a cool place for several hours to allow them to become saturated with gas. Check bottle pressure periodically. If necessary, bleed off the gas to prevent them from bursting.

Homemade bread kvass

Leaven:

fresh yeast - 10 grams
sugar - three tbsp.
rye bread - two handfuls
water - 400 ml

Kvass for a three-liter jar:

leaven
crackers - three handfuls
sugar - three tbsp.
handful of raisins

Steps:

a) infusion of water; b) warm infusion; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending it into the cold; e) ready-made drink

Kvass from oats at home: recipe

This is the favorite drink of many. It has a wonderful aroma and taste. It is better to make it in combination with honey.

We will provide you with a recipe for kvass made from oats and honey at home:

soak the oats for two hours;
then fill it with a liter of water with 30 g of sugar and drain it after four days;
fill 1/3 of a three-liter jar with it;
pour in 1⁄2 cup honey;
add 7 raisins;
fill it with warm boiled water, leaving a little free space;
stir the resulting mixture;
cover with gauze to prevent insects from getting inside, leave in a warm place for two to three days;
put in the refrigerator for 6 hours;
try it!
Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to prepare it at home.

Recipe:

chop a large ripe beet and put in a container;
fill with 2 liters of water;
dissolve 4 tbsp. Sahara;
add a crust of stale rye bread;
cover the neck with gauze and leave the drink to ferment in a warm place for several days;
then filter, bottle and store in the cellar or refrigerator.
The drink can be made from other vegetables. Experiment!

Russian cuisine is difficult to confuse with any other cuisine in the world, thanks to the originality of the dishes and drinks included in its composition. In this article we will talk about a true national product - Russian kvass. We will talk about a real homemade drink, and not about a kvass surrogate, which is increasingly being sold in stores. Homemade intoxicating drink has more than 150 recipes, some of which have a centuries-old history. Completely different products are used as raw materials for kvass: bread, yeast, beets, birch and apple sap, dried fruits, sprouted wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.

The benefits of kvass

Thanks to its composition, kvass is perhaps the best way to quench your thirst. After a glass of intoxicating homemade drink, you will feel a surge of strength and increased performance. Homemade kvass helps the stomach better cope with the digestion of too fatty foods. Digestion processes improve and appetite awakens. This drink helps restore normal fluid-salt balance in the body.

The content of vitamins, microelements and essential organic acids has a beneficial effect on the general condition of the body and on the functioning of the gastrointestinal tract in particular.

In Rus', homemade kvass was considered a real healing drug that helped restore strength after a serious illness and endure hardships during famine. Some old sources indicate that homemade intoxicating drink has a beneficial effect on male potency.

Is it possible to drink kvass if you are overweight and what is its calorie content? The number of calories in kvass directly depends on the amount of sugar it contains. The absence of fat contributes to the most effective weight loss. Kvass is certainly useful for weight loss and is included in a number of diets. If the drink is used as an aid to body shaping and getting rid of excess fat, you should choose recipes with a minimum amount of sugar or without it at all. Beet kvass is optimal for those losing weight, which can become the main product on fasting days.

Homemade kvass: recipes

Let's take a look at several recipes on how to make kvass at home.

Recipe number 1 Bread

Sourdough Ingredients:

Ingredients for kvass:

One and a half liters of water (boiled);
Black bread - 2 slices;
Sourdough - half a liter jar.

Preparation.

With the onset of summer, kvass consumption increases. Today there are many varieties. You can buy it in a store or in barrels on the street. But the most delicious is the one prepared with your own hands at home.

This drink has been prepared since ancient times. It restores strength and copes well with thirst. This is explained by the content. Kvass contains essential microelements and almost all vitamins. In addition, it prevents the development of various diseases.

There are a large number of recipes. The drink can be prepared using berries, honey and herbs. But most often they use bread. This article provides an overview of several options for preparing a bread drink.

Making kvass from black bread without yeast

Dry yeast gives the drink a specific smell, so not everyone likes this kvass. But you can do without them if you use another recipe. It is important to note that success largely depends on bread. If it contains a large number of chemical components, then the fermentation process may not occur.

Ingredients:

400 gr black bread.
3 liters of water.
120 gr of granulated sugar.
30 grams of raisins.

Step-by-step preparation

Just like in the first recipe, the pieces of rye bread need to be dried. The main thing is that they do not burn, otherwise the kvass will taste bitter.

The glass jar needs to be washed well, or better yet, doused with boiling water. If fermented milk products were stored in it, then it is not recommended to use it, since many microbes remain in the container. Add 0.5 cups of granulated sugar to a clean jar and pour boiling water (80 degrees). Then stir thoroughly until the sugar is completely dissolved in the water.

Then pour out the dried pieces of bread and add a little more water. To leave room for fermentation, the jar should be filled to the shoulders.

When the liquid becomes warm, about 40 degrees, you need to add washed raisins. In this case, the fermentation process will depend on the quality of the dried grapes.

Cover the container with a thick towel and place in a warm place for 72 hours. After this time, the drink must be strained through clean gauze.

After this, the invigorating drink can be poured into bottles or decanters. It is recommended to add 2-3 more raisins. Close the container and put it in the refrigerator. Now you won't be afraid of the summer heat.

After you strain the kvass, what remains is the leaven. You can use it to prepare another portion of the drink. To do this, you need to dry the bread, put it in a jar along with sugar, raisins and sourdough. In this case, kvass will be ready in about 48 hours.

How to make kvass at home

If for some reason you don’t like a store-bought invigorating drink, you can make it yourself. The recipe is quite simple, but you need to know some nuances. It doesn’t take much time to prepare, so you can do this process at any time.

Ingredients:

200 grams of rye or Borodino bread.
2.5 liters of filtered water.
1 tsp dry yeast.
1 handful of raisins.
5 tablespoons of granulated sugar.

Step-by-step cooking process

The bread can be broken into small pieces or cut into neat cubes, no more than 4 cm thick. Place the pieces on a dry baking sheet and place in a preheated oven. When it browns and a crust forms (about 15 minutes), you can remove it.

Prepare a 3-liter glass jar without chips or defects, otherwise it may crack. Send the prepared crackers into it. It will be enough for them to fill the bottom of the container.

Add the specified amount of granulated sugar to a glass jar.

Place a pot of water on the stove. When it boils, pour in the crackers. It is important to leave some room as the liquid will rise over time as it ferments. The jar may burst, so it is recommended to place an iron spoon or knife in it while pouring. Set the container aside to allow the water to cool slightly.

In a glass, dilute dry yeast with 100 ml of warm water. Then add a small amount of sugar and wait for the fermentation process. You can find detailed instructions on the packet of dry yeast. When the liquid in the jar has cooled to room temperature, add the yeast mixture to it.

After this, the jar can be closed with a lid and placed in a warm and sunny place for 24 hours. However, some people cover the container with gauze to allow the kvass to breathe, and infuse it for 36 hours. This will be enough for the drink to turn brown and for the crackers to rise to the top. After this time, the invigorating drink must be filtered through cheesecloth.

Prepare a clean jar, send into it the specified amount of raisins, which must first be washed. If you like a sweet drink, you can add a little more granulated sugar. Close the jar and place in the refrigerator. After 30-60 minutes you can conduct a tasting.

If necessary, the starter can be used one more time. To do this, you need to fry the rye bread again, fill the bottom of a 3-liter jar with it, add 1 cup of the remaining sourdough and pour boiling water over it.

Malt kvass recipe

Malt is used not only for making beer and homemade bread, but also kvass. This drink will resemble the store-bought version. The drink turns out aromatic and invigorating.

Ingredients:

110 gr rye malt.
3 tsp dry yeast.
5 liters of filtered water.
400 gr of granulated sugar.

Cooking process

Fill an enamel pan with water, bring it to a boil, then immediately add malt. The liquid must be thoroughly stirred to eliminate any formed lumps.

At the next stage, gently pour part of the prepared solution into a glass. Wait a bit for it to cool to room temperature. After this you need to add dry yeast. The glass glass should be covered and placed in a warm and sunny place for 15 minutes.

Meanwhile, the solution in the pan should cool completely. Now you need to add granulated sugar and mix everything thoroughly so that it is completely dissolved in the liquid.

After 15 minutes, the fermentation process in the glass should begin, so the liquid must be added to the pan. Leave the solution for 12 hours.

When the time comes, the summer drink must be strained and poured into jars, then put in the refrigerator for another 48 hours. After this, the kvass will be ready for use.

How to make kvass from kvass wort starter

Using concentrate for making kvass greatly simplifies the entire process. Even a child can make this drink. But there is one nuance here - you need to decide on the temperature. If it is too hot, the quality of the drink leaves much to be desired, and if it is cool, the kvass will ferment for a long time.

Ingredients:

10 tbsp concentrated wort.
5 liters of water.
1.5 cups granulated sugar.
1 tbsp dry yeast.
Raisins according to preference.

Cooking process

First you need to bring the water to a boil, but only once, otherwise it will be too heavy. The liquid should cool slightly. Add kvass concentrate and stir.

Gradually add granulated sugar, while constantly stirring the liquid.

At the next stage, pour dry yeast into an enamel bowl. The solution must be mixed thoroughly so that the yeast and granulated sugar are completely dissolved. There should be no sediment left at the bottom.

Cover the dish with a lid and place it in a warm place for 24 hours. It is advisable that the sun's rays fall on the pan, so the fermentation process will be more active.

After this time, you need to prepare glass jars, add a few raisins to each. Pour the kvass into containers, seal tightly with plastic lids and place in the refrigerator for 5-6 hours.

This recipe produces a vigorous drink, so it is not recommended for people with chronic pancreatitis and gastritis.

Recipe for homemade kvass made from rye flour

A summer drink can be prepared according to a rustic recipe. In this case, you will have to spend more time, but kvass will be very useful. It will provide the body with plenty of vitamins and some essential amino acids. Plus, a drink prepared according to this recipe can act as a base for okroshka.

Ingredients:

7 tbsp rye flour.
2.5 liters of filtered water.
4 tbsp granulated sugar.
Raisins according to preference.

Cooking process

First of all, you need to make a starter. To do this, you need to prepare a clean jar, fill it with warm water and add rye flour. Mix everything thoroughly until a creamy mass is formed. Try not to form lumps. After this, close the container tightly with a plastic lid and place it in a warm place for 72 hours. If the rye flour is of high quality, then the sourdough can ferment in 48 hours.
When the starter is ready, you need to add a little more rye flour and granulated sugar to it. If necessary, add warm boiled water. Mix everything thoroughly. Cover the neck with gauze and place in a warm place. This time, you need to wait at least 5 days.
After this time, the drink should be strained well through cheesecloth and placed in the refrigerator.
The starter will remain at the bottom of the jar. It can be reused. You just need to add sugar and rye flour, as well as warm water. In this case, the kvass will stand for no more than 48 hours.

Despite the fact that the preparation process takes a long time, the recipe is quite simple. You can quench your thirst or make excellent okroshka at any time.

The article provides an overview of the most common recipes for preparing an invigorating drink at home. However, there are still many options. Therefore, you can try several methods and choose the most optimal recipe for yourself.

How do you make sourdough? Write your unique recipe in the comments under this article...

It’s almost impossible to see barrels of tasty cool drinks on the streets anymore. They have been replaced by plastic bottles with carbonated drinks and kvass, which cannot be compared with real, homemade, healthy ones. But it’s enough to remember how to prepare kvass at home so that you no longer have to drink store-bought kvass.

Natural flavors, or How to shade the taste

Each modern owner has his own recipe, but they are very similar to each other, the difference is usually only in the amount of sugar. Since making kvass at home is not difficult, anyone can easily repeat this process. But ancient recipes deserve closer attention. A drink made from white bread has a milder taste. The black top will give you a bright color and rich taste. Spicy herbs will provide a very special aroma and freshness. A sprig of currants or rowan berries will make the kvass signature and unforgettable.

Universal starter

If we talk about how to make kvass at home, then first of all we need to talk about sourdough. If it is not possible to take it from someone you know who has already made kvass, you need very little time and ingredients. Take a loaf of stale bread. If you want to quickly, and the bread is completely fresh, dry it in the oven; the color of the future drink depends on how dark the crackers turn out. Place the resulting crackers in a three-liter jar, add boiled cold water, sugar and yeast. The speed of preparation of the mixture depends on their quantity.

Sourdough fermentation

To make good kvass, the jar needs to be closed with a lid, wrapped in a towel and left for two days. If you are interested in how to quickly make kvass at home, then simply increase the amount of sugar, then the fermentation process will go faster. The resulting drink must be filtered. If you like it sweeter, you can add a little more sugar. To make the drink more tasty, you can leave it for another day and then put it in the refrigerator. The grounds are stored in a clean jar in the refrigerator. To get homemade kvass again, just take three spoons of starter, add water, sugar and wait two days.

Wort for kvass

This is a more complex option, although experts, when telling how to make kvass at home, usually suggest this, saying that this is the only way to get the most delicious drink. You will need enamel dishes and 500 g of bread. The latter is poured with half a liter of warm water (up to 75 degrees) and thoroughly kneaded until smooth. Add yeast to the mixture on the tip of a spoon and one teaspoon each of sugar and salt. Wrap well and leave for 30 minutes.

Next, you will need half a liter of boiling water (boil the kettle in advance). Stirring continuously, add water to the bread mixture, then cover again and leave for 2 hours. Time plays a role; fermenting too long will result in a cloudy, unattractive drink.

Preheat the oven to 70 degrees. Now you need to pour the mixture onto a baking sheet and bake for an hour. If at the end of the time it is still soft, you can increase the temperature and wait a little longer. Please note that burnt cake will give a very dark color and a bitter taste. Now you need to break it into pieces, put it in a container and pour 5 liters of boiling water. After standing for 2 hours, the starter settles to the bottom, and the wort can be drained. You can repeat the procedure using the remaining starter, but the drink will be lighter.

To get kvass from wort, add sugar (about 5 tablespoons), half a teaspoon of yeast and be sure to close the container tightly. Consider the fermentation process - you need to leave space so that the foam does not come out from under the lid. Close the container so that the drink is stronger and more saturated. It will be ready in 2-3 days. It does not need to be drained, just put it in a cool place. Over the course of a week, the drink may only gain in taste if you do not drink it first.

Homemade kvass from black bread

This is the most common option, since white bread does not provide such a rich taste and color. Even in the old days, all the rye crackers were left for making a soft drink. If you decide to make homemade kvass, then make a supply of dried bread in advance. It can be ground into crumbs in a meat grinder or left in pieces. One three-liter jar will require a kilogram of rye crackers, 40 g of yeast and one and a half glasses of sugar. The cooking process is quite simple. The crackers are poured with warm water, left for 2 hours, then the liquid is poured into a clean jar, and the crackers are filled with water again. After re-draining, they can be thrown away. Now sugar and yeast are added to the jar of liquid. After a day you can drain and cool.

If you have an abundance of white bread, then crackers made from it can also be used for a sparkling drink, but homemade kvass made from black bread is the most delicious. This recipe is very popular. Today, the most commonly purchased mixture is a store-bought mixture of wheat, rye crumbs and malt. This dry kvass is a good helper for modern housewives.

Homemade kvass without yeast

It is best made with homemade sourdough made from rye flour. If you want to know how to make kvass at home, then write down the recipe. The starter needs to be prepared in advance. It will last a long time in the refrigerator. Moreover, it is healthier because it is made through natural fermentation. Buy rye flour at the grocery store; other than that, you only need sugar and water. Mix four tablespoons of flour with 100 ml of water, stir until thick sour cream forms and add a teaspoon of sugar. The jar should be covered with damp gauze. Every other day you need to add flour and water, stir well. On the third day we repeat this procedure. On the fourth day, the starter is completely ready; it has the characteristic smell of sour rye bread. Now you can put it in the refrigerator, but do not forget to feed it with rye flour once a week, otherwise it will die.

You can bake delicious yeast-free bread from this starter, but today we are interested in how to make kvass at home. The procedure will not take you more than 10 minutes. You will need a three-liter jar, water, 6-8 tablespoons of store-bought dry kvass, the same amount of sugar and a glass of ready-made starter. By the end of the next day the drink will be ready. In cold weather this may not be enough and ripening will occur more slowly.

The finished kvass must be carefully strained. Try not to shake so that all the grounds remain at the bottom. Add water to the jar and add 3 tablespoons of dry kvass, as well as 3-5 tablespoons of sugar. If kvass is intended for drinking, you can add more sugar, but for okroshka you need a more acidic drink.

Beetroot - unusual kvass

And yet, it is very beautiful, tasty and incredibly healthy. Beet kvass was extremely common in Slavic countries, Ukraine, Belarus and Rus'. Today, few people make this drink, so let’s take a closer look at how to make beet kvass. First, let's look at the most healthy, yeast-free option.

To prepare the drink you will need 0.5 kg of fresh beets, 3 liters of water, a tablespoon of sugar and a piece of rye bread (approximately 50 g). The quality of the drink depends on the freshness of the beets; it is best made from freshly dug root vegetables. It needs to be washed, peeled and cut into thin strips. Place all the beets in a jar and pour boiling water over them. To start fermentation, you need to add sugar and crumbled bread. Now all that remains is to cover the jar and put it in a warm place.

This process is not too fast; the drink will be ready in about 5-7 days. Its readiness is easy to determine: as soon as foam has stopped forming on the surface, the kvass can be drained. If you want to drink it as a drink, add more sugar to taste. If you want to leave it as a base for borscht, it is better to add a little fresh garlic.

Yeast beet kvass

If waiting a week is not your rule, then read how to make kvass from beets with yeast. Take half a kilogram of beets, three liters of water and a rye crust. In addition, you will need to add 5 tablespoons of sugar and 1 tablespoon of yeast. The beets cut into strips need to be dried. To do this, place the cubes on a sunny windowsill or use the oven. After this, pour them into a saucepan, add water and leave to simmer until soft. The broth must be drained and all other ingredients added. In a warm place, the kvass will be ready on the second day; now you can drain it and put it in the refrigerator. The drink retains all useful substances, in particular B vitamins, iron, calcium, potassium, magnesium, iodine, which beets are rich in.

The famous Petrovsky kvass

This drink is very sparkling, carbonated and tasty, and making kvass at home does not require any special culinary skills. Pour two and a half liters of boiling water into a saucepan, add 800 g of rye crackers, leave to swell. Carefully drain the liquid part and add the yeast, leave for 6 hours so that the mixture begins to ferment. You can “forget” about it for the night. Now the well-fermented mixture needs to be heated and add 100 g of horseradish and honey. This will add piquancy to the drink. Pour the mixture into a container, add 50 g of raisins and millet. Such ingredients will make the drink carbonated and light. Close the jar well and place in the refrigerator or cool place. In two days you will receive an original, tasty and carbonated drink.

How to prepare alcoholic kvass

This drink is much weaker than beer, but many people like its invigorating taste. It is quite easy to prepare this kvass at home. The recipe looks somewhat complicated, but in fact it only requires strict adherence to the instructions. Due to the fermentation of the wort, alcohol is produced, and the strength of the drink is slightly more than 1%. You will need to find barley malt, rye flour, breadcrumbs, molasses, water and raisins. You need to knead the dough from malt, flour and water. The dough should sit for several hours and fit well. Then the dough is placed in a warm oven for 3 hours. After this, knead it well, dilute it with water to a liquid state and leave it warm for a day.

At the end of the day, the dough should rise again. It is sprinkled with breadcrumbs, raisins and water are added and kneaded again. After a day, the liquid part (wort) must be poured into a separate container, and the grounds must be poured with boiling water again. After 5-10 hours the wort is drained again. The grounds can now be thrown away, and add mint infusion, molasses (can be replaced with sugar) and raisins to the liquid part. Now close the container well and put it in a cool place for 10 days. The drink is ready to drink, but you should not quench your thirst with it if you want to get behind the wheel.

Oat kvass

Everyone knows about the benefits of this amazing plant. Oatmeal and jelly are not only shown as a source of vital substances, but are also good for various gastrointestinal diseases. Few people have probably heard about oatmeal kvass, but our great-grandfathers knew how to cook it. Be responsible when choosing seeds. Oats intended for planting or livestock feed are often treated with various substances to prevent rodents from spoiling them. Such chemistry is not at all useful. You can buy good, unrefined oats at the pharmacy, which are ideal for nutrition.

In order to prepare a three-liter jar of a healthy drink, you will need a glass of washed grain, three liters of water and 5-7 tablespoons of sugar. After pouring the oats into a jar, fill it with water, add sugar and mix gently. After three days, the finished drink must be drained through cheesecloth, and sugar and water can be added to the grains again and another portion can be prepared. The drained liquid part should be left in the refrigerator for another three days, after which the drink can be considered ready. Now you know how to make kvass from oats. This is the easiest recipe of all.

Fragrant apple kvass

If you have a dacha, then you probably have sour apples growing there, which have nowhere to go. These are the ones that are suitable for making kvass. From one kilogram of apples, you will need to cook 4 liters of compote. Let it cool and infuse, then strain. In order for the kvass to begin to ferment and become bright and carbonated, you need to add sugar, honey and 2 tablespoons of yeast, as well as various spices to taste. It can be cinnamon, ginger, cardamom, vanilla, mint or any other. Close the resulting mixture tightly and put it in a dark place for three days. After that, you can bottle the kvass and put it in the refrigerator. Now the sparkling drink is ready to quench your thirst in the summer heat.

There are a great many kvass recipes in the world, and among them you can certainly choose your own recipe, which will become your signature and will delight not only you, but also all family members. Almost every housewife knows how to make bread kvass at home, but not everyone remembers the old recipes for apple, beetroot or oatmeal drink. Kvass perfectly quenches thirst, serves as a source of natural vitamins and microelements and has a good effect on the digestive system, and therefore the immune system as a whole.