Sour oatmeal jelly. Oatmeal jelly made from rolled oats, oat flakes, whole oats

Far in the past is the same kvass for which there were queues on the city streets, and which was always present on the table in the rural farmstead.

But today we have a great opportunity to make homemade kvass rightfully the number one drink in the house. Recipes for preparing this wonderful drink with its unique taste, as it has been prepared in Rus' for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary experts - specialists in their field.

A drink that came to us from ancient egypt, took root in Rus', becoming food at the same time. After all, there are countless dishes that include kvass in their recipes.

Homemade kvass prepared with your own hands has a beneficial effect on our health. It regulates metabolism in the body, improves the functioning of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps remove toxins from the body. I suggest you prepare a great drink - according to traditional recipe from rye crackers, as I do.

Homemade rye kvass

You will need one loaf rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

First I dry the bread crumbs in the oven over high heat. They should turn out golden brown, but I always make sure they don't burn. Kvass made from rye crackers, prepared at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. This is what our ancestors took with them to haymaking.
Then I boil water in a large saucepan and pour sugar into it, stirring. I add crackers to the water and leave everything to cool and infuse.
After making sure that the base has cooled, I grind the yeast in a small amount until it is liquid and pour everything into the base. For this purpose, it is better to take fresh pressed yeast. I stir the mixture well so that the yeast is completely distributed in the water, and the ripening of homemade kvass occurs evenly.
I tie a thin towel around the pot with the future kvass so that no flying creatures will covet it, and leave it for fermentation for a day and a half.
If you like your kvass to taste sharper, you can let it sit longer. I start drinking my drink within a day, but since I prepare it right away a large number of, then over time it becomes sharp, I also drink it with pleasure and treat it to my friends.
After a day and a half, I strain the finished drink into another container and add more sugar to taste. But just a little so that the drink is not too strong.
I also add a handful of raisins so that my homemade kvass acquires a specific flavor. Raisins give the drink a special aroma and also contribute to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, and honey to kvass. This will diversify the taste of the drinks you prepare.
I leave it for another day and then, draining the sediment, I filter it completely. I wash the raisins and put them back into the prepared kvass.
I put the drink in a cool basement. In your case, this could be the pantry or refrigerator.
I use the remaining wort after straining to make homemade kvass a second time.
To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I prepare kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

Cut black rye bread into small pieces, place on a baking sheet and place in the oven to dry. Be careful not to overcook or burn the bread. Otherwise, the finished kvass will taste bitter.
To boil water. Pour the crackers into a jar (preferably a 3-liter jar). For such a jar you need about half a loaf of breadcrumbs. The layer is approximately 8-10 cm thick.
Add sugar (3-4 tablespoons) and pour hot water. Pour water up to your shoulders.
When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To dilute yeast, pour a little infusion from a jar into a cup and dilute the yeast in it. It's possible and simple warm water.
Stir everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day to a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then strain the finished bread kvass and pour into bottles. Add a few raisins to each and refrigerate for 6-8 hours. I leave it overnight.

The next portion of kvass can be prepared without yeast. Add a little fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, the taste and smell of yeast are first felt. Many people don't like this very much. Therefore, I will give a recipe for kvass made from black rye bread without yeast.

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop leaven.
Cut into small pieces and dry in the oven. For the first portion of kvass, take a little more bread. Pour the crackers into a three-liter jar (almost half the jar).
Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour in crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. In a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3–4 days.
Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, it is usually ready in the morning. Next, we repeat the process until there is a desire to prepare kvass.

A lot of sugar is added to the first portion of kvass. This is necessary in order to trigger the fermentation process and prevent the kvass from turning sour. If there are no raisins, you can add more sugar. Next time, you can add sugar to your bread kvass to taste, 3-4 tablespoons.

Several small ones useful tips on making homemade kvass from rye bread.

You need to prepare kvass in containers that do not oxidize. If you cook kvass in a pan, it is better to take an enamel or stainless steel pan.
Add sugar to taste. If you like it sour, add less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The richness of the color of kvass depends not only on the type of bread, but on the degree of frying of the crackers. But you still shouldn’t overcook the crackers; the kvass will contain both the taste and smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. The higher the temperature, the fermentation will begin faster. Therefore, this point must be taken into account so that the kvass does not peroxide.
Raisins not only cause the fermentation process, but also give the kvass some sparkle and saturate the kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, do not throw away the remaining softened crackers. Transfer them to a jar and place them in the refrigerator. Before cooking, take out the jar, heat it in the room, add sugar and the starter for a new portion of kvass is ready.

Rules for preparing homemade bread kvass

The yeast must be the freshest, and the bread for the wort must be rye.
Kvass is prepared on a cooled boiled water.
It is recommended to store kvass in a cool place.
Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.
The container in which the wort is infused must be glass or enamel; kvass cannot be prepared in aluminum containers, as it oxidizes.
To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass using the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the starter, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough starter

1 tbsp. spoon of granulated sugar
1 – 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers, dried in the oven until golden brown, in a jar. In this case, the kvass will steep for much longer, but will acquire a golden color almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

Since store-bought kvass can hardly be called useful, many people want to know how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, preparing kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to make homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier. The resulting wort is cooled to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. The finished kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp. wheat flour, mint to taste.
Prepare the starter. To do this, dilute the yeast in a glass warm water and put in a warm place. Pour boiling water over dried mint and leave to infuse. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

Borodinsky kvass recipe

Making Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to make beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to prepare beet kvass. Peel the beets and grate them on a coarse grater. Place in a 3-liter jar and fill with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to almost finished kvass. Beet kvass ready.

Feb-27-2017

What is bread kvass

Bread kvass is the most common and most beloved of kvass. This 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, a large number of beneficial microorganisms are formed in the drink, which, 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 disease heart, 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 such eye diseases such as myopia, atrophy optic nerve, retinal detachment, glaucoma.

In addition, this kvass improves immunity, is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of the causative agents of many similar 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 is 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 the malt itself is not narrowly targeted remedy from any symptom, but if you eat it regularly, it improves 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 does a plant start to work? root system, shoots appear, the vitamin content is significantly reduced.

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 causing 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 increase the body’s resistance to manifestations unfavorable factors environment, help cope with stress and recover after a difficult physical labor. Such drinks increase appetite and improve food absorption by improving motility and absorption properties of the intestines, favorably affecting the excretion gastric juice pancreas.

In addition, yeast kvass normalizes the intestinal microflora and also strengthens hair and nails. These kvass help the body recover faster after suffering serious illnesses, as well as with 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 adverse consequences 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 in atherosclerosis, hypertension, with obliterating endarteritis;
peripheral diseases nervous system, for example, with radiculitis;
sharp infectious diseases, in particular with 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 a liter jar of bread slurry left, 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 is used as leaven 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 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 the kvass, you can take 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 a larger amount of the substance diastase is formed, 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, which has a sharper 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 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. Place in an enamel pan, pour boiling water, close the lid and leave to steep for 3-5 hours.

Separately, knead the dough in warm water 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 kvass made from rye black bread is an excellent and inexpensive alternative to carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any type of bread, but the most delicious drink obtained from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough made from rye flour, salt and water, as a result of which it contains more quantity lactic acid bacteria that take Active participation in the fermentation of kvass, saturating it with carbon dioxide (the kvass turns out slightly carbonated) and ethyl acetate, which helps improve the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, the fermentation will be alcoholic rather than lactic acid, as a result of which the kvass can easily become low alcohol drink with alcohol content up to 3-6%.

Ingredients for making homemade kvass:

Water 3 l
Black rye bread (for example, Borodinsky) 300 g
Sugar 5-8 tbsp.
Raisins 10-15 pcs.
Yeast (optional) 1 tsp.

Recipe for making kvass from rye bread:

1. Cut the bread into pieces 3-5 centimeters in size, place on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spread out on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70˚C, pour crackers into the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you want to make it sweeter.

4. If you are preparing kvass for the first time and you do not have ready-made starter, then you can add a teaspoon of yeast to speed up fermentation.

5. For more intense fermentation of kvass, you can add 10-15 raisins, which will make the drink slightly carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When the kvass is ready, strain the drink; if desired, you can add sugar burnt in a frying pan to give it a caramel aroma and a darker rich color.

The bread remaining at the bottom of the jar is now your sourdough starter, which can be used for a new cycle of making homemade kvass (and shared with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of black bread crackers and fill it all with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to prepare kvass at home and quench your thirst in the summer heat!

LEAVEN
1 day – 30 g rye flour + 30 g water
Day 2 – throw away half and add 30 g rye flour + 30 g water
Day 3 – throw away half and add 30 g rye flour + 30 g water
Day 4 – throw away half and add 30 g rye flour + 30 g water
Day 5 – throw away half and add 30 g rye flour + 30 g water
Day 6 – can be used, but 7 days are better.

PREPARATION OF BREAD Kvass
I make kvass in a 4-liter jar so that the output is about 3 liters (two 1.5 liter bottles).
Pour half the water into the jar.
It may be warm, but not hot.
Add sugar, raisins and sourdough.

Mix everything well.
Add bread and fill the jar with the remaining water, not reaching the very top 4-5 cm.
When the kvass plays, the bread will rise to the top.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All the bread should not fall to the bottom; if it does, the kvass has gone sour.

Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per liter
Place the kvass in the refrigerator for a day to mature.
Separate half of the remaining bread for the next batch.
Throw away the second half and wash the jar.
Start over by kneading the remaining bread.
And you are always with kvass!

Hello again. Today we will talk about very interesting, tasty and healthy drink, about kvass. After all, as soon as summer comes, you can see barrels with this bottled liquid in all cities. And people, to escape the heat, buy sharp and refreshing kvass.

But no purchased option compares to homemade. Moreover, making hop juice is not at all difficult, and it requires few ingredients. But how pleasant it is to drink! And if you chop it up, it’s absolutely beautiful and your soul rejoices. 😉

This drink is made from bread upper class and sourdough, either ready-made or made independently. Moreover, the wort can be either yeast or not.

Some people like this drink darker and stronger, while others, on the contrary, prefer white and not very sour. Here you need to decide on the cooking method and regulate the time allocated for fermentation.

Besides the amazing taste, bread juice also very useful. Previously, in the old days, it was used in hospitals, using it as a liquid to quench the thirst of patients and for get well soon wounded, because it was considered a healing drink.

Before introducing you to recipes for making homemade kvass, I want to tell you a little more about it. benefits and harms.

The composition contains the following important vitamins: PP, E, B1, B2. Thirst quenching occurs due to the content of dairy and acetic acids. And the carbon dioxide present helps good digestion food, its absorption and increases appetite.

Also, bread juice removes pustular diseases skin, thanks to yeast; strengthens tooth enamel and increases potency; has a beneficial effect on the cardiovascular system.

There are no harmful substances in kvass, but there are still contraindications for people who suffer from liver cirrhosis, gastritis and hypertension.

Well, now to the main thing. If you prepare the starter yourself, do not throw it away, but put it in another jar and leave it to ferment again.

Ingredients:

Brown bread - 1/2 loaf;
White bread - 1/2 loaf;
Fresh yeast - a small piece;
Sugar - 2 tbsp. l.;
Water - about 3 liters.

Cooking method:

1. First you need to cut the bread. Make the pieces so that they fit freely into the neck of a 3-liter jar.

Fill the jar 1/3 full with the prepared pieces.

2. Now break the yeast into small pieces and place in a deep bowl, pour in some warm water and add sugar.

3. Stir the yeast so that there are no lumps left and pour it over the bread in the jar. Add room temperature water to the jar so that you have 2-3 cm of empty space at the top. Mix everything well and leave for three days in a warm place.

Stir the liquid with a spoon once a day.

4. Do not forget that at this time our drink will be actively fermenting, so it is best to immediately place it on a tray and cover the jar itself with gauze or a clean cloth. Do not close the lid, otherwise it will break off.

The holding time of course depends on your taste preferences, if you like it sour, then keep it longer, and if on the contrary, then keep it less. After time, strain the drink through cheesecloth or a fine sieve, cool and drink to your health.

Recipe for making kvass without yeast

The next option can also be attributed to the recipes of our grandmothers. After all, the drink comes out like from a barrel, with great taste, aroma and color.

Ingredients:

Warm boiled water - 1.5 l;
Black bread - 150 gr.;
Sugar - 2 tbsp. l.;

For sourdough:

Black bread - 75 gr.;
Sugar - 1 tsp.

Cooking method:

1. First of all, prepare the starter. Take a 0.5 liter jar and place finely chopped pieces of bread into it. Then add sugar and pour warm boiled water over everything. Mix everything well and place in a warm place to ferment for 24 hours, covering the jar with gauze.

Determine the readiness of the starter by its cloudy color and sharp taste.

2. Pour the finished starter into a 3-liter jar. Now add the crushed bread and sugar, pour in the water, but leave a little empty space. Mix everything with a spoon. Cover with gauze and place on a plate. Place the contents in a warm place, such as a windowsill where the sun shines brightly. Infuse the drink throughout the day.

3. After 24 hours, taste the juice. If you are satisfied with everything, then 2/3 of the total volume needs to be drained and strained. You can add raisins to taste and put them in the refrigerator to cool.

The remaining 1/3 of the fermented bread can be left in the jar and filled with water again, adding sugar and fresh crackers. Then put it back on fermentation for a day and get a new portion of the drink.

Making a drink from a 3-liter jar of rye bread

When making kvass, I certainly recommend using black bread, it is thanks to it that you can get a sharp juice. Well, don’t forget to add raisins for better fermentation.

Ingredients:

Rye bread - 400-500 gr.;
Fresh pressed yeast -10-12 gr.;
Sugar - 0.5 tbsp;
Raisins - 5-10 pcs.;
Lemon - 1/4 pcs.

Cooking method:

1. Dried bread should be placed in a 3-liter container. glass jar and pour boiling water over it. Leave the bread in this state for 8 hours.

2. After 8 hours, strain our liquid through cheesecloth, while squeezing out the bread.

3. You have strained wort. Crumble fresh yeast into it.

4. Add sugar.

5. And add lemon slices with zest, but without seeds. Stir the mixture, place it on a plate and cover the neck with gauze. Place in a warm place to ferment for 8 hours.

Advice! Steam the lemon with boiling water for 5 minutes in advance so that the kvass does not taste bitter later.

6. After time has passed, strain the liquid through cheesecloth.

7. Then add raisins.

8. Pour the drink into a clean jar and close the lid tightly. When bubbles appear, that is, when the liquid is fermenting again, put the jar in a cool place for 3-4 hours or more. Next, pour into glasses and quench your thirst.

Homemade kvass without yeast on breadcrumbs

I would like to note that most often sourdough is made from dried bread or crackers. Moreover, you don’t have to buy crackers, you can collect pieces from lunch, even crusts will do. Then simply fry them in the oven or in a frying pan.

I suggest you great recipe with the addition of crackers and dry kvass.

Recipe for bread kvass with yeast, which can be drunk after 6 hours

But I found an interesting way to cook with coffee. Honestly, I haven’t tried it myself. But I was intrigued by the fact that you can already drink such a drink after 6 hours. So I'll have to try it this summer.

Ingredients:

Water - 2 l;
Sugar - 1 tbsp;
Ground coffee - 2 tsp;
Citric acid - 1 tsp;
Yeast - 1 tsp.

Cooking method:

Take a 250 ml container and pour boiling water into it. Add sugar, coffee and citric acid. Stir until the dry ingredients are completely dissolved. Then pour this mixture into a bottle or jar, add cool boiled water. Pour yeast into a container and stir. Close the bottle or jar with a lid and leave for 6 hours in a warm place. All is ready. All that remains is to cool the juice.

Video on how to make wort from dry kvass

If we're talking about about the finished starter, the time for preparing the liquid is of course reduced. But remember that you need to buy a quality dry product. And here is another version of this cooking method.

Recipe for yeast-free kvass from white bread

The next recipe also has a place, because White bread goes into action. And the drink turns out clear and sharp, as if from a barrel.

Ingredients:

Water - 1500 ml;
Ready starter - 0.5 l;
Bread - 200 gr.;
Raisins - 1 tbsp. l.;
Sugar - 3 tbsp. l..

Cooking method:

1. Cut the bread into cubes and dry it in the oven, put it in a jar. You can fry the bread until black, so your drink will have a richer color and taste.

Choose bread carefully, with additives and “rubber” bread will not work. The best option- homemade bread.

2. Add sugar, sourdough and raisins to the bread crumbs. Fill everything with boiled water at room temperature. Cover the jar with gauze or a napkin and leave for a day or two in a warm place to ferment.

You will see the readiness of the drink by separating the bread into two parts: upper and lower.

3. Upper part remove and transfer to another jar. Strain everything else into a clean container and discard the grounds. Place in the refrigerator and cool.

You can prepare a new portion of kvass from the set aside grain mass. Only its readiness will be much faster.

Making kvass at home from rye flour

In addition to bread and sourdough, you can also use rye flour. The benefits of such kvass will only increase. True, this liquid takes much longer to prepare, but the result is worth it.

Ingredients:

Rye flour - 8 tbsp. l.;
Sugar - 3 tbsp. l.;
Water - 2 tbsp;
Unwashed raisins - 30 pcs.

Cooking method:

1. Dilute flour in water to a consistency like thick sour cream. Add sugar and stir everything.

2. Add raisins.

There is no need to wash raisins!

3. Cover the resulting mixture with a clean towel and leave in a warm place for several days. As soon as the starter has a sour taste, it is ready.

4. Remove the raisins from our wort and pour into a jar. Fill with cold water and add another 2-3 tablespoons of rye flour and sugar. Cover the jar and leave at room temperature.

5. In two to three days the drink will be ready. Strain it into another container and cool.

It turns out this beautiful white kvass.

Preparing bread kvass for okroshka

Well, in conclusion, another simple recipe that can be used for drinking and for pouring into okroshka.

Ingredients:

Rye bread croutons - 300 gr.;
Water - 3 l;
Sugar - 100 gr.;
Yeast - 30 gr..

Cooking method:

1. Boil water and cool. Dissolve the yeast in warm boiled water. Pour the yeast water into a jar, add crackers and sugar. Fill everything with prepared water.

2. Cover the jar with gauze or a lid. Leave in a warm place to ripen for 4 days. Then strain the drink and cool.

Kvass is certainly an amazing drink. You can drink it sweet or sour, the main thing is that it is cold and preferably sharp. Store-bought options cannot be compared to homemade ones, so don’t be lazy, but make your own healing bread kvass.

All the recipes are simple, the main thing is to have time and patience, and everything will work out.