Homemade bread kvass recipe for 3 liters. Homemade bread kvass - how to make delicious kvass from bread. White kvass from whey

– one of the most common and favorite types of this wonderful drink. Refreshing and gaining popularity among the Russian people. It is in special demand not only in summer, but also in other seasons, it is also suitable for consumption.

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

Today we will share with you recipes for real Russian bread kvass at home. After all, a product prepared with your own hands is much healthier and tastier than a similar product sold in barrels or in stores.

Recipes for this drink without yeast are not complicated in preparation. When you use it, your tone increases, your performance increases and the balance of salts and fluids normalizes.

Ingredients:

Water – 3 liters;
Rye crackers – 300 gr.;
Sugar – 200 gr.

Cooking method:

1. Boil three liters of water.

2. Take a three-liter jar and pour in sugar.

3. To prevent the jar from bursting, put a spoon and fill it with boiling water until it’s half-full, meanwhile you need to stir the sugar so that it dissolves.

4. We send the rye bread, which we have dried, and add the rest of the water, without adding about 2/3 of the jar to the end, so that there is room for the kvass to play. Mix well.

5. Cover and tie with gauze, and now put it in a dark but warm place.

6. After two days, take it out and put it in the sun, let it ferment so that it becomes carbonated (optional).

7. Remove the gauze, take the dishes where we will pour it, and strain the drink through a sieve or gauze.

8. Take a clean bottle, pour it over and put it in the refrigerator to cool.

9. The main thing is not to overdo it so that it doesn’t ferment.

Dry kvass recipe

This recipe gains particular popularity mainly in the summer. After all, on a hot day we really want to relieve thirst and replenish the balance with something tasty and sweet.

We will need:

Sugar - 8-10 tbsp. spoons;
Clean water – 3 liters;
Granulated yeast - 5-7 peas;
Dry kvass – 3 tablespoons.

Cooking method:

1. Boil three liters of water.

2. Pour the dry powder into a container (three-liter jar), add 1.5 liters of water, add sugar and mix thoroughly.

3. In a separate bowl, dilute the yeast with a small amount of warm water. Pour into the resulting concentrate.

4. Tie a gauze bandage around the neck of the jar and send it to a cool, dark place to ferment.

5. After three days, filter the drink and bottle it. Place in the refrigerator to cool.

From bread crusts for okroshka

Real traditional Russian okroshka is always seasoned with such a delicious drink.

The drink can be easily prepared at home. After all, not every variety is suitable for preparing this dish. We will share good recipe of this drink for okroshka, which will be rich, sharp and not sour.

Ingredients:

Water – 3 liters;
Bread crusts – 400 gr.;
Sugar – 50 gr.;
Dry yeast – 1 teaspoon.

Cooking method:

1. First you need to dry and brown the bread in the oven. Make sure it doesn't burn.

2. At this time, boil water and pour granulated sugar into it. Mix everything and leave to cool to room temperature.

3. The crackers are ready - let them cool too.

4. Return to the sweetened water, pour a glass of water, add yeast there.

5. Mix thoroughly until the yeast is completely dissolved.

6. Now put the fragrant crackers in water with sugar.

7. Add diluted yeast to the rest of the products. Mix carefully so that the main product does not fall apart.

8. Cover the pan (three-liter jar) with gauze and leave to ferment at room temperature for 10-12 hours.

9. After the allotted time, the fermentation process should be completed when the surface of the contents of the pan (three-liter jar) is covered with foam.

10. Now you need to thoroughly strain the liquid through a sieve or 2-3 layers of gauze.

11. Pour the drink into bottles and put it in the refrigerator to mature. Now you can add 10-12 raisins if you like it, very rich in gases. After another 12-16 hours in the refrigerator, it will be completely ready for okroshka.

Delicious kvass with raisins

Ingredients:

Black bread (rye) – 250 g;
Sugar – 180 g (5-6 full tablespoons);
Water – 3 liters.
Raisins – 30 gr.

Cooking method:

How to cook from rye bread with raisins:

1. We cut small pieces of rye, put them in the oven and dry them well, we should get crackers, but under no circumstances should we allow them to burn, otherwise our drink will be bitter. Under no circumstances should we add butter to the crackers.

Pour the crackers into a three-liter jar halfway.

2. Add 5-6 tablespoons of sugar to the boiled water (you can add it to taste), stir thoroughly, cool to 30 degrees.

3. We also pour 30 grams here. unwashed raisins. Fill everything with the resulting sweet water almost to the very top, leaving room for carbon dioxide. add raisins if desired (they are needed to make the drink rich carbon dioxide).

4. Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers.

5. After 2-3 days, depending on the temperature in the room, the fermentation process will begin. It will be ready in 3-4 days, you need to try it to avoid peroxide.

6. The liquid must be drained, filtered through layers of gauze, and placed in the refrigerator.

7. You don’t have to throw away the crackers, leave half for the next sourdough. Then add a handful of fresh raisins, 3-4 tbsp. l. Sahara. Fill with water, cover with gauze, and it will be ready in the morning!

How to cook from wort

As a rule, a drink from wort is made by that part of the people who like it dark color liquid and special aroma.

Ingredients:

Kvass wort - 2 tbsp. l.;
Cooled boiled water – 3 l;
Sugar - 150 g;
Dry yeast - ½ tsp is enough;
Raisins - a pinch.

Cooking method:

1. Take a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water at temperatures up to 35 degrees. Sugar can be used to taste.

2. Pour the resulting liquid into a jar, add the rest of the water, then the yeast, do not mix.

3. Cover with a lid for 1-2 days after the fermentation process. Once or twice a day we check the taste of the drink, if the result is satisfactory, we pour it into plastic bottles, adding a few zests to each of them. Next, carbonation will occur.

4. Then we put it in the refrigerator to cool and can be consumed when it becomes foamy and the bottle becomes hard.

Video on how to cook with sourdough

Drink to your health!!!

Kvass can be used as an aperitif, antiseptic, energy drink and dietary component, and the properties it has are similar to those of lactic acid products.

In the summer heat, this invigorating drink becomes almost the only salvation for those who are thirsty. Invented more than 1000 years ago, it still enjoys its former popularity. Today, it is the basis for many Russian dishes, most often cold stews such as okroshka.

Since ancient times, craftsmen who made “nectar that plays like champagne” were worth their weight in gold. Kvass making was considered a worthy task, to which only those who had a sufficient resource of knowledge and secrets were allowed.

Sweet and sour, “sizzling” kvass will easily quench your thirst, dispel melancholy and set you in a positive mood.

Initially, in Rus', to create a drink, only a slice of stale bread was required, but then honey was added to the starter as a sweetener, mint for a spicy taste, raisins, berry leaves and, of course, malt.

With its “planting” the process of making kvass began. The bags were soaked in spring water, after which the grains were dried in a dark place, waiting for the time for them to germinate. In this form, they were subjected to stone oppression and went through the process of “drying” in a kiln. Dried coarse grains were poured with boiling water and left in clay vats so that the drink could slowly ferment.

Ripe kvass has a dark red color with a slight hint of yellow, small tingling bubbles and a rich, sweet and sour taste.

How to make 3 liters of bread kvass - recipes

Previously, there were many variations in the preparation of this drink. They were famous for “sour cabbage soup”, which often saved people after a hearty meal and wild fun, boyar, monastic, soldier’s, white, okroshechny, raisin, “thick kvass”, also fruit and berry brew (from lingonberries, raspberries, apples, pears, plums , cranberries, etc.).

And nowadays, many people like to move away from the classics, trying new cooking methods. We bring to your attention original Russian recipes.

With yeast

You will need:

Black bread (500 g).
Boiled water (3 l).
Yeast (15 g).
Crystal sugar (200 g).
A pinch of raisins.

Attention! The amount of sugar can be increased or decreased depending on preference. Also, if desired, you can add a couple of spoons of honey, it will give the drink a special piquancy.

Preparation:

Cut the loaf of bread in half, then chop into small cubes. Carefully place on a baking sheet in a thin layer so that there is space between the pieces and they are well browned to a pleasant golden hue.

Reference.“The longer you keep the bread in the oven, the more bitterness will be felt in the kvass, and the color, accordingly, will be darker.”

Pour 3 liters of water into a saucepan and bring to a boil. Cool to room temperature, pour into a container intended for fermentation.
Pour out the dried bread, cover with gauze and leave in a dark, warm place for 2 days. We can additionally cover the top with a lid and wrap it with a towel.

The resulting infusion should be filtered through cheesecloth, squeezing out the crackers well.
We dilute the yeast as indicated on the package, then add it to the kvass wort.

Important!“To make the best kvass, you should use baker's or brewer's yeast. They promote the fermentation process and add a vibrant aroma and flavor to the drink.”

Add sugar, mix thoroughly until dissolved.
Cover loosely with a lid so that carbon dioxide can escape. Leave for 16 hours in a warm place (up to 25 °C).
After “resting,” we strain and bottle, adding a pinch of raisins to each bottle, as well as sugar or honey (it is needed for the appearance of carbon dioxide). Leave for a short time (up to 6 hours) in a dark, warm place. Then close tightly and put in the refrigerator to stop the fermentation process. After a couple of hours you can start tasting.

The shelf life of an unpasteurized drink is 3 days. With longer storage it becomes sour and loses its taste.

How to make bread kvass with yeast at home, learn from this video:

Without yeast

You will need (ingredients for 0.5 liters of starter):

Water (2 glasses).
Half a loaf of rye bread.
Sugar (1 tsp).

Other ingredients:

Sugar (1-3 tbsp.).
Rye bread (3-4 pieces).
Ready starter (1 l).
Water (3 l).

Preparation:

For the starter, boil and cool the water, add a teaspoon of granulated sugar and half a slice of bread until dissolved. Pour crushed bread, water and sugar into a jar. Cover with a cloth and leave to ferment in a warm place. This process will take 2-3 days.

After the set time, we taste the sourdough. The liquid will be cloudy with a sharp, characteristic odor.
Take a 3 liter jar, place the starter, crushed bread, sugar, and cooled boiled water (to the brim). Close the lid tightly and leave for a day. Afterwards, drain 2/3 of the fermenting liquid, add 2-4 pieces of fresh bread to the jar and leave until ready.

This video explains how to make yeast-free homemade bread kvass:

Dry drink

You will need:

Water (3 l).
Dry kvass (100 gr.).
Granulated sugar (2-3 tbsp.).
Yeast (50 gr.).

Preparation:

Take 3 l glass jar, add the dry mixture to it, pour 1 liter of boiling water on top. We keep the resulting mixture for about half an hour in a warm place, covered with a lid and wrapped in a cloth. After this, open the container, break up the formed lumps, and fill with the remaining boiled water.

Leave on the switched off stove or in another warm place so that the liquid cools to 35 degrees. Then we dilute the yeast and add it to the jar. The drink will ferment for about 4 hours. After waiting time, you should sweeten the kvass by adding sugar or honey, pour it into bottles, first strain it, seal it tightly, but do not put it in the refrigerator, leave it at room temperature.
Once you notice signs of fermentation, transfer to the cold. In a day you can enjoy a delicious drink.

Watch a video that shows how to make dry bread kvass:

There are several tricks that families pass on from generation to generation, today we will share them:

Kvass can be made from literally all the products you know (vegetables, fruits, baked goods), but the most delicious is obtained from a loaf of ordinary black bread without any additives in the form of spices.
During cooking, you should use only glass containers; enamel and plastic containers are also suitable. If you decide to use aluminum cookware, be aware that it will oxidize.
Do not try to season crackers with oils and flavoring additives, as you will only spoil the taste of the drink and lose its naturalness.
From time to time, check the contents of the container in which you store unfermented kvass; in a tightly closed jar or bottle, the level of carbon dioxide may exceed the norm, and, as a result of high pressure, your container will explode.
Fruit kvass can be used as a savory marinade for vegetables, meat or fish.
By adding flour to yeast-free kvass (it thickens the liquid), you delay the fermentation process for some time.

Benefits and harms

Perhaps the only drawback of kvass is the low percentage of alcohol content - from 2.3% to 2.6%. Thus, this drink has contraindications. Kvass is not recommended for consumption by pregnant, nursing mothers and children.

Contraindicated for people with diseases:

Gastritis.
Cirrhosis.
Hypertension.

In this case we are talking about kvass homemade, as for the surrogate drink sold in stores, it will not be beneficial at all. Made with flavorings, sweeteners and colors, it can be harmful to your health.

Among other things, this non-alcoholic drink has a number of useful features:

Promotes digestion, improves metabolism.
Strengthens teeth.
Helps lose weight.
Cleanses blood vessels, helps in treating the nervous system.

Reference.“Kvass is considered a dietary drink. It is used for prevention against many common diseases.”

This drink is full of vitamins, minerals, lactic acid and enzymes. It copes well with thirst, reduces fatigue, and has a beneficial effect on the functioning of the stomach. It also helps fight alcohol addiction, to some extent replacing drinks with a high alcohol content.

This invigorating drink is believed to help men increase their “strength.”

It also includes:

Starch.
Ash.
Squirrels.
Mono- and disaccharides.
Organic acids.

The familiar caramel-colored drink to all of us was previously considered nothing more than a sign of luxury and wealth. During Lent, it was used to improve health, but we simply love kvass for its pleasant cheerfulness and intoxicating effect.

Choose a recipe to your liking to please your loved ones and friends. You can turn to the secrets of old Russian customs, or be adherents of modernity.

This does not matter, because the desire for excellence helps to open up new perspectives.

Don't be afraid to experiment. You, too, can bring a bit of your inspiration and create a new invigorating masterpiece. The main thing is to do everything with love!

In this article I want to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent; it replenished strength and weakness useful substances during food restrictions.

Making kvass yourself is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches your thirst and tones you up. Chilled kvass will perfectly refresh you on a hot day and give you strength and energy. In addition, it is successfully used in the preparation of botvinya, traditional stews, marinades, etc.

Classic recipe for kvass made from rye bread with yeast

Classic recipe is the basis for preparing this drink. A minimum of ingredients and ease of preparation allow you to easily obtain excellent kvass at home - tasty and healthy. With a little time and patience, the whole family can enjoy a wonderful drink!

You will need:

1 kg stale rye bread
20 g yeast
1 tbsp. l. flour
300 g sugar

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, capping them tightly

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a refreshing drink soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

120 g granulated sugar
500 g rye bread
3 l water
1 handful raisins (unwashed)

Cooking method:

Dry the bread pieces well in the oven at 100-110 degrees until golden brown.
Pour hot water (about 80 degrees) over the crackers, add sugar
Cover the neck with a clean cloth, then place the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
As soon as fermentation stops, strain the liquid into bottles and cap them tightly.
You can, if desired, put 4-5 pieces in each bottle. raisins - this will add sharpness and carbonation
Store kvass in the cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and prepare kvass for all household members.

You will need:

200 g Borodino bread
15 g dry yeast
1 tsp. flour
boiled water
handful of dark raisins

Cooking method:

Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
Pour boiling water over the crackers and wait 3 hours
Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
Add the starter to the bread crumbs, cover and leave in a warm room for one day.
Strain the product into a convenient container and throw in a handful of dry raisins
Then keep the bread kvass warm for another 6 hours.
Next, the kvass should stand in the cold for 2-3 days.
Now the kvass is ready to eat!

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires a beautiful color. Happy cooking!

You will need:

1 kg wheat bread
20 g pressed yeast
2 tbsp. l. sugar
2 tbsp. l. dark raisins
1 tbsp. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and a subtle aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Have a pleasant taste experience!

You will need:

1 kg rye bread
20 g yeast
1 tbsp. l. flour
300 g sugar
3 tbsp. l. dry mint

Cooking method:

The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
Pour 200 ml of boiling water over dry mint and let it brew for several hours.
Next, pour 3 liters of hot water over the crackers and leave in a warm place for 3 hours.
In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar.
Also add mint decoction with the wort, after straining it
Next, the glassware with the drink must be kept in a warm room under a napkin (clean cloth) for 12-14 hours.
Afterwards it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom
Place the bottles in the cold for 3 days, after this time the kvass will be completely ready for use.

Bon appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise you with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

800 g rye crackers
4 l water
25 g yeast
1 tbsp. l. wheat flour
100 g sugar
100 g honey
100 g fresh horseradish

Cooking method:

Dry the bread in the oven at 100-110 degrees until golden crackers
Next, boil the water
Pour boiling water over dried crackers and leave in a warm place for 24 hours
Strain the resulting wort from the bread, pour it into a glass container
We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
As soon as the yeast is activated, add the starter to the bulk of the liquid
Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
Stir and pour it into bottles without filling them to the top
We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass

This drink is in particular demand in the summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to prepare kvass at home from rye bread.

Ingredients:

Rusks (from dark bread) – 0.2 kg;
Sugar – 7-10 tbsp. spoon;
Yeast (dry) – 1 tbsp. spoon;
Drinking water – 3 liters.

Preparation:

Take dry rye bread and break it into several pieces. If you have fresh bread, then dry it in the oven.
Boil the water. Let it cool down a little (5 minutes).
Take a 3-liter jar and pour crackers and sugar into it.
Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters at the top). Mix everything and leave the jar to cool at room temperature.
Now add the yeast and stir everything again.
Now the jar needs to be tightly closed with a lid and left to infuse. Wrap the kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, the kvass may rip off the lid.
After 12 hours, you can take out a jar of kvass. Now strain the drink through cheesecloth and you can drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

Bread (rye) – 500 g;
Sugar – 0.25-0.3 kg;
Water – 5 l;
Yeast (dry) – 5 g (you can also use compressed yeast, but you will need 20 g).

Preparation:

Turn on the oven to 200 degrees.
Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because unnecessary elements are not needed here.
Place the bread on a baking sheet. There is no need to lubricate it with anything, otherwise our kvass will taste like oil. Don't be afraid, the bread won't burn in a short time.
Place the pan with the cubes in the preheated oven for 5 minutes. You can bake the crackers longer, then the kvass will be darker and the taste will become sharper.
Pour 5 liters of drinking water into a large bowl and boil it.
Wait until the water has cooled down and is at room temperature.
Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to the jars (divide them into two parts and throw them into the jars).
Wrap the tops of the jars with gauze (because you cannot cover kvass with a lid during fermentation) and send them to a dark place. Jars of kvass should be infused at room temperature for 48 hours.
Dissolve the yeast in a small bowl (follow the instructions on the package).
Strain all the kvass through cheesecloth. The crackers that remain in the gauze will need to be thoroughly squeezed out, then they can be thrown away; we won’t need them anymore.
Pour the strained kvass back into the jars.
Add diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be enough). Mix everything very well using a long spoon.
Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
Kvass should ferment for 16 hours at a temperature of 18-25 degrees, and it should be in a dark place.
Take out both jars and add sugar to them. Be guided by your taste preferences.
Pour the finished kvass into bottles. Twist them.
Let the bottles brew for the last time - place them in a dark place at room temperature for 4 hours.
Now our kvass is ready! It must be refrigerated before use. As soon as you put bottles of kvass in a cold place, the fermentation process will stop.

Be careful! This kvass can be stored for no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeast aroma.

Ingredients:

Rye bread – 0.3 kg;
Raisins – 0.025 kg;
Drinking water – 2 l;
Sugar – 0.1-0.2 kg.

Preparation:

Cut the bread into small pieces (do not cut off the crust).
Preheat the oven to 180 degrees.
Place bread on a baking sheet in one layer. The mold must not be greased!
Place the pan in the oven for 3-4 minutes. The bread only needs to be dried and not fried, otherwise the finished drink will be bitter.
Boil 2 liters of water.
Place the crackers in a saucepan and pour boiling water over them. Add about 50 grams of sugar to them and mix everything. Wait until the water has cooled completely.
Add raisins to cold water. Now it’s better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with gauze to prevent insects from getting inside.
Place the jar of kvass in a dark, dry place, but at room temperature.
Leave the drink to steep for three days. On the first day, foam forms on the kvass - this is an indicator that you did everything correctly, since the fermentation process has begun.
After the specified time has passed, the kvass must be strained. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in the gauze. Squeeze the pulp thoroughly and leave it in gauze. You can get kvass from it again several times (2-3).
Now you can add sugar to the kvass. It is required, at least in small quantities. After all, then carbon dioxide will be released and the kvass will turn out carbonated.
Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
Place the bottles in a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
Kvass that has already been saturated with carbon dioxide can be placed in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready for use.
When the drink has cooled thoroughly, you can drink it. Rye bread kvass is ready! This drink can be stored for no more than 5 days.
To get another portion of kvass from the pulp, you need to do the following:

Place the pulp in a jar.
Boil 2 liters of water and add 100 g of sugar to it. Wait until the water cools down.
Pour boiled water over the pulp and mix everything.
Throw a small piece of bread (fresh) into the drink.
Subsequent steps will be the same as in the main recipe.

It is believed that this kvass turns out tastier than the first one. The cake from this kvass can also be used 1-2 times.

Be careful! The pulp must be reused within 24 hours.

Alcoholic bread kvass - homemade recipe

Ingredients:

Bread crackers – 0.3 kg;
Dry yeast – 5 g;
Sugar – 0.5-1.5 kg;
Citric acid – 3 g;
Purified water – 5 liters.

Preparation:

It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and placed on a baking sheet. Place the mold immediately in an oven preheated to 190-200 degrees for a few minutes. If you want the bitterness to be felt in the kvass, then keep the bread in the oven a little longer.
Boil 3 liters of water.
Place crackers on the bottom of the pan and pour boiling water over them. Let everything sit under a closed lid for at least 3 hours.
Take a colander and place gauze on it, which is folded in layers. Strain the infused crackers through a colander. Don't throw away the pulp.
Boil the remaining 2 liters of water.
Place the used crackers in a saucepan and fill them with boiled water. Leave everything to sit for 1 hour.
After the allotted time, strain the water, squeeze the cake thoroughly, now you can throw it away.
Dissolve yeast with water. We use dry yeast in the recipe, and before adding it to kvass, we need to transfer it to an active state. detailed instructions will be on the packaging.
Mix all the kvass in a large container. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
It is necessary to mix everything thoroughly, now send the kvass to steep for 10 hours. It should be in a dry, dark place, but at room temperature. You cannot cover the kvass with a lid, just cover it with gauze.
After 2 hours, check the kvass; bubbles should form in it. If they appear, you have done everything correctly and you will get delicious kvass.
After the allotted time, take out the drink. Taste the kvass; if the strength is low, you need to add sugar. At this stage, add 0.2-0.3 kg of sugar. Stir everything and send the kvass to steep further.
After 5 hours, take out the kvass and taste again. If the strength is low, add sugar again. This time 200 grams will be enough. Stir everything again and hide.
After 5 hours, try the kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the strength will be 12 degrees, you will not get more.
If you are completely satisfied with the taste of kvass, then cover the container with a lid and place it in the refrigerator until completely cooled. If the strength is acceptable for you, but there is not enough sweetness, then simply add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
This kvass can be stored for up to 7 days.

Good day everyone!

Today in culinary topics we will talk about preparing such a tasty and invigorating drink as kvass.

Surely there is no person who would not like to drink this drink, especially in the hot summer. However, not only in the heat. Kvass is good at any time of the year.

And if you use kvass not only as a drink, but also as an additive to such a favorite dish by many as okroshka.....

Okroshka itself can, of course, be consumed not only with kvass, but also with kefir, mineral water and even just water. Each of these options is delicious in its own way. But we will talk about how to make kvass at home. Moreover, as they said, summer is approaching, the heat is approaching, and this drink will be simply priceless.

Homemade kvass from rye bread - recipe for 3 liters without yeast

Typically, this drink is made with yeast. But not everyone can tolerate yeast; some people don’t like yeast-based products at all. Therefore, the first kvass recipe will be without yeast.

To prepare a drink according to this recipe, you only need water, 250 g of black bread and 6 tablespoons of sugar (about 200 g).

First, cut the bread into cubes. You can dry them a little in the oven until they become crackers. After that, pour them into a three-liter jar. We boil water, dissolve sugar in it, then pour this water into a jar of breadcrumbs. To make the fermentation process go faster, you can add a few raisins.

We put gauze on the neck of the jar and place it somewhere in a dark place. In two days, the fermentation process will begin, which can be seen by the bubbles rising to the top. In another three days, the kvass will be ready. We filter it through the gauze that was originally used to cover the jar and put the kvass in the refrigerator.

The remaining crackers can be used as a starter for the next batch, repeating the whole process from the beginning.

Homemade kvass, grandma's recipe

Grandma's recipe is a conditional name. Surely everyone has their own old family recipe, according to which their grandmother used to make delicious kvass long, long ago. Here is one such recipe.

To do this, let's take:

rye bread - 1 piece
dry yeast - 1 tbsp. l
sugar - 1 glass
raisins - a handful

Cut the bread into slices and fry them until almost black. Take a saucepan, pour three liters of water into it, and boil it. IN hot water Sprinkle in the prepared crackers and leave to cool.

After everything has cooled, add sugar and yeast, and, covering the pan with a lid, remove it for 6-7 hours. After this time, the finished kvass is filtered. First through several layers of gauze, then through one.

After this, pour the kvass into bottles and put it in the refrigerator. It should sit there for another day, after which it can be consumed.

Bread kvass for okroshka

So we got to cold soup or okroshka. How nice it is to taste this on a hot day delicious dish. However, there is a slight subtlety here. Not every kvass is suitable for okroshka. It is not recommended to use kvass that is too sweet, as it will ruin the taste of the vegetables. However, as you like.

Kvass for okroshka is suitable both with and without yeast. But here we will look at the yeast version.

For three liters of water you need to take:

Black bread – 400 g.
Sugar – 50 g.
Dry yeast – 1 tsp.

As in previous recipes, cut the bread and dry it in the oven, but do not fry it.

Dissolve sugar in boiled water. If the water is hot, let it cool. After this, pour some water into a glass and dissolve the yeast in it.

Place the crackers in the sugar water, pour in the previously dissolved yeast and, covering it all with gauze, leave to ferment at room temperature for 10 hours.

At the end of this process, filter the kvass, bottle it and put it in the refrigerator. To get a carbonated drink, you can add a few raisins - 2-3 pieces per bottle. After 12 hours, the okroshka kvass will be ready. Cut vegetables.

Homemade bread kvass for 3 liters from dry kvass

If you can’t make the starter yourself, you can make do with dry kvass, which is abundant in stores.

What is needed to prepare this kvass:

Sugar – 8-9 tbsp. l.
Water – 3 l.
Dry yeast.
Dry kvass – 3 tbsp. l.

Boil water, cool and pour into a three-liter jar. Pour in sugar, dissolve it, add dry kvass and sprinkle in a few peas of dry yeast (about 7-8).

We place the jar of kvass on the windowsill, where it will infuse for one or two days. After this, we drain the kvass, filtering through cheesecloth, and the raw starter can be used for the next portion of kvass.

Kvass from wort for a 3 liter jar

In addition to dry kvass, you can also use kvass wort to prepare the drink.

For three liters of water you will need:

Caхap - 150 g.
Kvass wort - 3 tbsp. l.;
Dry yeast 6 g.

Boil water, cool it and stir the wort. After this, add yeast, sugar to the jar and mix everything. Now cover the jar with gauze and place it on the windowsill for fermentation. After 10 hours you should try for sugar. If it is not enough, add it.

After this, the kvass sits for another day. Then it can be bottled, adding a couple of raisins to each bottle. And leave again until the kvass begins to foam. After this you can put it in the refrigerator.

Preparing kvass with starter for 3 liters

Previous recipes used ready-made starter. In this case we will prepare the sourdough on our own.

For the starter you will need:

Rye flour - 3/4 cup.
Water - 1/2 cup.
Dry yeast - 1/3 tsp.
Sugar - 1 tsp.

Mix rye flour with yeast and sugar, then add warm water and mix. Cover with gauze and leave to ferment for 12 hours. After this time, the starter will be ready to “work.” You can store it in the refrigerator.

Now we put in the kvass itself. Place crackers in a three-liter jar, add boiling water and cool. Now add the starter and sugar. Sugar is added as much as the sweetness required for kvass. Mix, cover with gauze and put in a warm place to ferment.

After 14 hours, the kvass is ready and can be bottled. The leaven residue is added to the jar with the starter for later use.

Homemade kvass without yeast on breadcrumbs

In principle, this option differs little from the previous one. Just to prepare it, we’ll take ready-made crackers.

We put them in a jar, pour in sugar, add raisins and fill with boiled water.

Mix, cover with gauze and put in a dark place. The fermentation process will begin soon. When the intensity of bubbles rising decreases or they stop altogether, the kvass is ready. The main thing is not to miss this moment. Otherwise, kvass that has stood in this state for some time may sour. Then instead of a tasty drink you will have three liters of vinegar.

The video below shows how to prepare kvass on breadcrumbs without yeast.