Sour oatmeal. Oatmeal jelly from oatmeal, oatmeal, whole oats

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for making 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 specialists - experts in their field.

The drink that came to us from ancient egypt, took root in Rus', becoming at the same time food. After all, there are countless dishes, the recipe for which includes kvass.

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps to remove toxins from the body. I suggest you make a great drink - by 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 breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
After making sure that the base has cooled down, in its small amount I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in 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 my friends.
After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
I use the wort remaining 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 cook 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

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

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

Bread kvass without yeast

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

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

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

Several small useful tips for making homemade kvass from rye bread.

You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Rules for making homemade bread kvass

Yeast must be the freshest, and bread for the wort must be rye.
Kvass is prepared on a cooled boiled water.
It is recommended to store kvass in a cold place.
Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
The utensils in which the wort is infused should be glass or enameled; kvass cannot be cooked in aluminum utensils, as it oxidizes.
For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to 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 sourdough, 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. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour 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

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

And so a day or two passed, you tasted the leaven and made sure that it was ready. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and top up with cold boiled water to the edge of the bank. 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, kvass will infuse much longer, but acquire a golden color almost immediately. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Pour the leaven remaining in the jar with boiled water cooled to room temperature, add 1-2 chopped pieces of fresh rye bread, close the lid and insist again.

Recipes for homemade bread kvass

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

Recipe for kvass from crackers

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

Boyarsky kvass recipe

How to cook boyarsky kvass at home
Ingredients: 1kg stale rye bread, 5l water, 1.3 sugar, 60g yeast, 1st wheat flour, mint to taste.
Prepare starter. To do this, dilute the yeast with a glass warm water and put in a warm place. Dried mint pour boiling water and leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Cooking 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 cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort brew for 3 hours. Dilute the yeast with flour, add to the 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, kvass can be drunk. Borodino kvass is ready.

Vigorous kvass with horseradish

Cooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters 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 cook vigorous kvass with horseradish. Pour boiling water over crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to cook 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 cook beet kvass. Peel the beets, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. In almost ready kvass, you can add a clove of garlic. Beet kvass ready.

Feb-27-2017

What is bread kvass

Bread kvass is the most common, and even the most beloved of kvass. This thick, rich drink is made on the basis of cereal crops or bread. With their useful qualities this kind of kvass is primarily due to kvass wort, which is made from barley, sprouted wheat, rye, oats or bread crusts.

In the process of fermentation in the drink, a large number of beneficial microorganisms are formed, which, getting into our gastrointestinal tract, inhibit the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that saved in the old days from beriberi, anemia and scurvy.

Bread kvass is simply indispensable in the menu of people suffering from gastritis with low acidity, neurosis, depression, insomnia, hypertension, ischemic 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 like 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 pathogens of many such diseases.

Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass on malt and kvass made on yeast differ from each other in their taste and healing qualities. Consider these two types of drink in more detail.

Bread kvass on 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 breadcrumbs. Kvass ripens even in this case, however, in taste it is far from the real kvass of our ancestors, moreover, salt from bread has an even more unfavorable effect on the drink.

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

Sprouted grain contained in malt strengthens the immune system, activates hematopoiesis and metabolism, relieves vitamin and mineral deficiencies, normalizes acid-base balance, promotes the removal of toxins from the body, increases potency and prevents premature aging.

Germinated grain, and accordingly, malt, contains great amount proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is typical only for germinating grain, which has to overcome many obstacles on the way to sunlight. When the plant starts to work root system, shoots appear, the content of vitamins 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 unicellular organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and cause a fermentation process, as a result of which they receive energy from nutrients.

We have already talked about the usefulness of yeast in the previous section. The beneficial effect of yeast on the body is simply enormous, for the most part, due to the presence of enzymes in them that destroy the microbial cells of the causative agents of 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. So, before the invention of the thermometer, fermenters had to dip their fingers 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 adverse factors environment help to cope with stress and recover from a difficult physical labor. Such drinks increase appetite and improve the absorption of food by improving intestinal motility and absorption properties, 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 prolonged exposure to radiation.

Kvass, for the manufacture of which yeast was used, is useful for people suffering from:

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

Important! Contraindications to the use of yeast-based kvass: chronic kidney failure and gout.

How to make bread kvass at home, recipes:

In order to make bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: crackers or wort need to be poured with water, add yeast (this is our sourdough) and sugar and leave to ferment.

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

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

Classic basic kvass from rye bread

In fact, you can take any bread, you can take a mixture of breads, but rye will give us a 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 crackers - for kvass
4 tbsp. l. Sahara
2.5 liters of water
a handful of raisins

Before you start making kvass, you need to cut the bread and dry it, best of all - in the oven to saturate the kvass with the desired color. Next, you need to prepare a starter culture: fill a liter jar with half-dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes, you will get not thick, but not liquid bread gruel. If it is thick, add some water. Add yeast to the slurry that has cooled to a warm state (be sure to cool it down, because the yeast will simply boil in hot!), Stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During fermentation, gas bubbles will be released and a characteristic pleasant kvass smell will appear. The sourdough is ready - you can cook the sourdough 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 out the color from crackers, for light kvass, warm boiled water is suitable.

If boiling water is poured, you need to allow the bread mixture to 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 has gained the necessary sharpness and acidity during the fermentation process, it should be filtered through a double layer of gauze to separate the bread crumbs.

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

In almost ready kvass, if desired, you can add sugar to taste, dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is ready!

Yeast is better to add live, but you can take dry. If live yeast is added, you can crumble a small piece about the size of a fingernail, if dry, then just add a pinch.
Bread gruel, as a leaven, is used in the following way: put crackers in a jar, half of the gruel (no longer needed), leave to ferment - everything is like the first time. The second kvass is always tastier than the first, because it does not contain yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to make dark kvass, then dry the sliced bread in the oven to an intense color and even to a slight burn. To prepare dark kvass, you can take dried-fried breadcrumbs, for light kvass - slightly dried bread or do not dry it at all. To make the color of kvass more saturated and deep, you can tint it with burnt oil: heat a tablespoon of sugar in a saucepan until it melts and becomes thick. dark color, then add in small portions to the burnt sugar about half a glass hot water and leave until it is completely dissolved. After the resulting solution of burnt oil, add to the finished kvass.

Classic basic kvass from wheat bread

Home technology for making kvass from wheat bread about 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(red beet juice, black currant, chokeberry). It can be prepared with or without malt (both technologies are described in the recipe).

You can give the drink an interesting flavor by adding honey, jam or fruit to the wort during fermentation instead of part of the sugar. In winter, jam from blackcurrant or cherry, chokeberry, raspberry, strawberry 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 experiments with taste.

To give kvass "sourness" you can take a lemon or citric acid, whey, rhubarb petioles, sorrel leaves, sour berries and fruits.

If desired, vegetables can be added to 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 leaves, strawberries, raspberries. And much more. Try! Experiment!

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

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

After that, the young kvass must be filtered through cheesecloth, bottled, while putting a little bit of jam or fruit of your choice in each, cork the bottles tightly. It is desirable to strengthen the corks with wire. Kvass ripens in 1-2 days. Such 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, bread crumbs must be poured with all boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optionally - 1 tsp. wheat flour. Yeast must be left in a warm place for a couple of hours before their fermentation begins. Pour fermented yeast and sugar solution boiled in water for half an hour into the wort cooled to about 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature. Bottle young kvass in the same way as kvass with malt.

Making green malt from rye or barley

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

The age of barley should not exceed three years, and it should be homogeneous, that is, from the same crop. This cereal compares favorably with other cereals in that during its germination, a larger amount of diastase substance is formed, which converts starch into sugar.

Important! It is not recommended to brew malt with boiling water, otherwise the enzymes responsible for the fermentation of the drink are destroyed in it. For better fermentation beer, hops, fermented milk products can be added to malt.

Malt is best made in wooden or enamelware. 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, periodically stirring the mass. Every 2-3 days, the grains need to be washed and the water changed. When the grain germinates, 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. In the future, wort can be obtained from malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or kvass can be prepared 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, then a white kvass is obtained, which has a sharper taste and is used, as a rule, for cold first courses. However, most often, kvass bread or crackers are first baked from the mash, from which dark kvass is subsequently obtained.

Sometimes germinated grains of rye, barley, peas, wheat, oats are mixed together, but in this case the ability to combine is lost. different types malt in various proportions, getting all the time new taste kvass. That is why the malts of individual cereals are best stored in different bags.

Simple dark bread kvass with yeast:

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

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

In a day, kvass is ready.

Dark homemade kvass from bread without yeast:

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

Fry the bread in the oven so that it burns a little, put it in a three-liter jar, add sugar, pour water. After 3 days (it should not roam in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait again for three days. While the second kvass is infused, we drink the first one with pleasure!

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

Bread should be cut into slices or cubes and dried until browned. Put in an enameled saucepan, pour boiling water over it, close the lid and leave to infuse for 3-5 hours.

Separately, knead the dough in warm water from rye bread crumbs, rye flour and a small amount of yeast. Leave the dough in a warm place to ripen for 1-2 hours.

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

In summer, this kvass can be used to cook okroshka, as well as add it to vegetable soups. If desired, 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.

Home kvass from rye black bread is a great and inexpensive alternative to carbonated sweet drinks in the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any kind of bread, but most delicious drink obtained from black rye bread. The secret is that black rye bread, as a rule, is not baked with yeast, but with sourdough 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 (kvass turns out to be slightly carbonated) and acetic ethyl ether, which improves the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, then the fermentation will be alcoholic, not 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 slices 3-5 centimeters in size, put on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spreading it on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70 ˚С, pour crackers on 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 wish to make it sweeter.

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

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

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

7. When kvass is ready, decant the drink, if desired, you can add sugar burnt in a pan to give it a caramel flavor and a darker saturated color.

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

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

PREPARING BREAD KVASS
I make kvass in a 4-liter jar to get about 3 liters (two 1.5-liter bottles) at the output.
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 kvass plays, the bread will rise up.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All bread should not fall to the bottom, if it falls, kvass is sour.

Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per litre.
Put kvass in the refrigerator for a day to ripen.
Set aside half of the remaining bread for the next batch.
Throw away the other half and wash the jar.
Start all over again by kneading the remaining bread.
And you are always with kvass!

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

But no store-bought option compares to homemade. Moreover, it is not at all difficult to make hop juice, and it requires few products. But how nice to drink! And if you also crumble, then in general beauty, and the soul rejoices. 😉

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

Someone likes such a drink darker and stronger, while someone, on the contrary, prefers white and not very sour. Here you need to decide on the method of cooking and regulate the time allocated for fermentation.

In addition to 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 the sick and to get well soon the wounded, because it was considered a healing drink.

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

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

Also, bread juice removes pustular diseases skin, thanks to yeast; strengthens tooth enamel and enhances potency; 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 make your own sourdough starter, don't throw it away, but put it in another jar and let it ferment again.

Ingredients:

Black bread - 1/2 roll;
White bread - 1/2 roll;
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 freely pass 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 put it in a deep bowl, pour some warm water and add sugar.

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

Once a day, stir the liquid with a spoon.

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

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

Recipe for kvass without yeast

The next option can also be attributed to the recipes of our grandmothers. After all, the drink is obtained as 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 jar with a capacity of 0.5 liters, place finely chopped pieces of bread in it. Then add sugar and fill everything with warm boiled water. Mix everything well and put in a warm place for fermentation 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 sourdough into a 3-liter jar. Now add crushed bread and sugar, pour water, but leave a little empty space. Mix everything with a spoon. Cover with cheesecloth and place on a plate. Store the contents in a warm place, such as a windowsill, in bright sunlight. Infuse the drink throughout the day.

3. At the end of the day, taste the juice. If everything suits you, then 2/3 of the total volume must be drained and filtered. You can add raisins to taste and refrigerate to chill.

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

We make a drink on a 3-liter jar of rye bread

In the preparation of kvass, of course, I advise you to use black varieties of bread, it is thanks to him that you can get a sharp juice. Well, do not 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 pc.

Cooking method:

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

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

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

4. Pour in sugar.

5. And add lemon slices with zest, but without pits. Stir the consistency, put on a plate and cover the neck with gauze. Put in a warm place to ferment for 8 hours.

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

6. After the time has elapsed, strain the liquid through gauze.

7. Then add raisins.

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

Homemade kvass without yeast on breadcrumbs

I want to note that most often sourdough is made from dried bread or crackers. Moreover, it is not necessary to buy crackers, you can collect pieces from lunch, even crusts will go. Then simply fry them in the oven or in a pan.

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

Recipe for bread kvass with yeast, which you can drink after 6 hours

But I found an interesting way to cook with coffee. Honestly, I haven't tried it myself. But it was intriguing that such a drink can already be drunk after 6 hours. So will have to try this summer.

Ingredients:

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

Cooking method:

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

Video on how to make wort from dry kvass

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

Recipe for yeast-free kvass from white bread

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

Ingredients:

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

Cooking method:

1. Cut the bread into cubes and dry in the oven, put in a jar. Bread can be roasted until black, so your drink will be more saturated in color and taste.

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

2. Add sugar, sourdough and raisins to the breadcrumbs. 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. top remove and transfer to another jar. Strain everything else into a clean container, discard the thick. Place in the refrigerator and chill.

From the deferred bread mass, you can prepare a new portion of kvass. Only its readiness will be much faster.

Making kvass at home from rye flour

In addition to bread and sourdough, rye flour can also be used. The benefits of such kvass will only increase. True, this liquid is prepared much longer, 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 the flour in water to a consistency like thick sour cream. Pour sugar and stir everything.

2. Put in the raisins.

Raisins do not need to be washed!

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, then it is ready.

4. Remove the raisins from our must 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. After two or three days, the drink will be ready. Strain it into another container and refrigerate.

It turns out here is such a beautiful white kvass.

Cooking bread kvass for okroshka

Well, in the end, another simple recipe that can be used both 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. Dilute the yeast in warm boiled water. Pour yeast water into a jar, put croutons and pour 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 refrigerate.

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

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