How to put kvass on bread at home. White kvass from whey. Kvass from black bread with herbs

Kvass is an original Russian traditional drink. It is used not just as a thirst quencher, but also as a main ingredient in the preparation of certain dishes, especially cold soups. A homemade drink, unlike an industrial one, turns out to be more tasty, aromatic and natural, and anyone can prepare it, because there are several simple recipes.

Kvass on rye bread always turns out very tasty and aromatic, and its color can range from light brown to almost black. It all depends on the original color of the bread, as well as the degree of dryness.

It is important to choose high-quality bread, in the production of which the manufacturer did not use any artificial additives. Only in this case can you get truly healthy, aromatic and tasty kvass.

To prepare a yeast-free drink, you must use a special starter. To prepare it you will need:

500 ml of warm boiled water;
15 g granulated sugar;
3 slices of rye bread along with crusts.

Preparation:

The bread is cut into small cubes and dried in the oven until golden brown, then it is poured into a small container, filled with water and sugar is added. Leave the wort to ferment for a couple of days. Its readiness will be indicated by a cloudy color and brightly expressed sour aroma.
While the wort is infusing, another handful of rye bread cubes is dried in the oven and placed in a three-liter jar. Another 60 g of granulated sugar is added there, and the ripened and strained wort is added. Then add warm boiled water until it takes up 2/3 of the container volume. Cover the top of the jar with a light cloth and leave in a warm place for 2 to 3 days for fermentation.
When the liquid has the characteristic taste and aroma of kvass, it is filtered and bottled. The kvass is left warm for several hours to stop the fermentation process. As soon as the bottles become hard to the touch, they are placed in the refrigerator and left there for another day. After the specified time has passed, you can begin tasting.

Reference! To give the finished drink a more pronounced brown color, sugar can be pre-burnt before adding it to the jar along with the remaining breadcrumbs and water. Then not only the color, but also the taste of kvass will change - it will become softer and sweeter.

With yeast

However, if you don’t want to waste time making homemade sourdough yourself, you can prepare kvass according to another recipe, where it is replaced with ordinary baker’s yeast.

Ingredients:

5 g dry yeast;
5 liters of water;
500 g rye bread;
0.25 kg granulated sugar.

Preparation:

As in the first recipe, the bread must be turned into crispy crackers. To do this, cut it into cubes and place it in the oven, stirring occasionally so that the crackers brown on all sides.

While the crackers are drying, the water must be brought to a boil and removed from the heat to cool to room temperature. When the preparatory work is completed, you can begin the actual production of kvass:

In a fermentation container, you need to mix water and crackers, cover the container with gauze and put it in a warm, dark place for two days. After the specified time has passed, strain the liquid and squeeze out the crackers. Add 200 g of granulated sugar and yeast, previously diluted in a small amount of water, to the resulting wort.
Cover the surface of the container with gauze again and leave to ferment for another 15 hours in a warm place.
Then add the remaining sugar to the liquid, mix everything thoroughly and pour into bottles, so that there is a free space of 3 - 5 cm to the edge of their neck. Leave the kvass for another 4 hours in a warm place, and then place it in the refrigerator to cool.

Attention! The amount of sugar in the recipe can be changed upward, but more of it can be added only at the final stage before bottling.

Kvass prepared according to this recipe will differ from the previous drink not only in its preparation speed, but also in its characteristic alcoholic smell.

With raisins

This delicious drink, prepared with an additive such as raisins, has a milder taste and pleasant aroma. You can prepare kvass with raisins either using yeast or without it.

In the first case, raisins are added directly to the bottles where the drink will be poured for further storage and use. On average, take 1 – 2 raisins for every half liter of liquid.

If kvass with raisins is prepared without yeast, then the procedure will be as follows:

Place crackers (200 g), granulated sugar (50 g) and raisins (100 g) into a container. Pour it all over with three liters of water and leave it to ferment for three days.
Then two more liters of warm water are added to the container and another spoonful of sugar is added and again set for fermentation for 48 hours.
The finished kvass is filtered, bottled and kept for three hours at room temperature, and then sent to the refrigerator.

In this case, the raisins cannot be washed, since they act as live yeast, while kvass prepared according to this recipe does not have a characteristic alcoholic aroma.

Yeast selection

The success of the entire preparation of kvass, as well as the quality of the finished drink, will largely depend on the correct and correct choice of this ingredient.

It is best to give preference to special brewer's or fresh yeast. Active microorganisms quickly react with other ingredients and prevent kvass from turning into mash.

Dry yeast often gives the finished drink not only an alcoholic smell, but also an alcoholic taste, which not everyone may like.

Wild yeast, that is, microorganisms living on the surface of raisins, is also considered a good option. But here you can never say in advance whether there are enough of them in the product and whether the fermentation with their use will be of high quality.

When purchasing yeast, you need to carefully study their expiration dates and production date; you should purchase the freshest possible products. The packaging itself must not have any damage and must be completely sealed. And, of course, you should strictly follow the manufacturer’s recommendations for their use.

Following these simple tips, as well as strictly following all the steps specified in the recipe, guarantees the receipt of high-quality, natural and tasty kvass from rye bread.

Video: making a drink with your own hands

Watch the video that tells you how to make delicious bread kvass using rye bread and yeast sourdough:

Homemade kvass made from rye bread. Bread kvass recipes

Homemade kvass can be made not only from bread, but also from bread. To make bread kvass, you can use any bread, but the most delicious kvass is made from black rye bread. Black bread is baked not with yeast, but with sourdough made from rye flour, salt and water. Fermentation of such bread occurs due to lactic acid bacteria, not yeast. Homemade kvass made from black rye bread , has good taste and is very healthy. Our most famous variety of rye bread is Borodinsky.

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 add 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. You can also just use 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.

A few small useful tips for 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 pan or a pan made from.

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.

Kvass is an original Russian drink that has always been on the table of people of different classes. It was loved and drunk by both peasants, nobles and kings. Homemade kvass made from crackers is a delicious drink that perfectly quenches thirst and refreshes. In addition, people claimed, and still claim, that the drink is capable of restoring strength and relieving fatigue.

Making kvass at home is not as difficult as it might seem, but unlike store-bought bottled or draft drinks, this kvass tastes much nicer and more interesting, and it’s really healthy.

There are many recipes for homemade kvass from crackers; this drink is prepared with or without the addition of yeast, and with raisins, mint leaves, currants and other ingredients. Each recipe, despite its apparent complexity, is easy and not burdensome to prepare; moreover, the set of ingredients for the product is minimal and accessible.

Homemade kvass from crackers - interesting facts, general principles of preparation

Many people are sure that kvass is healthy, but not everyone knows exactly what benefits this drink brings. It contains many vitamins and microelements - vitamins B, E, magnesium, calcium, phosphorus, lactic acid, as well as amino acids.

Back in the old days, kvass was successfully used to treat vitamin deficiency, increase performance, and improve mood.

To make homemade kvass, you need to purchase black, rye or Borodino bread and yeast. The bread is cut into small cubes, which are then used to make crackers. Also, kvass made from crackers usually includes granulated sugar and boiled water. In addition, other ingredients are added to taste: honey, raisins, and even horseradish with garlic.

For infusion, use enamel or glass containers; under no circumstances use aluminum or plastic. It is recommended to store the finished kvass in a cool place; the shelf life of the homemade drink is three days.

Homemade kvass from crackers without yeast

Sourdough for homemade kvass from crackers without yeast

Ingredients:

50 grams of rye crackers;

400 ml boiled water;

A teaspoon of granulated sugar.

Cooking method:

1. Boil two glasses of plain water, cool it to room temperature.

2. Pour water into a liter jar.

3. Dissolve granulated sugar in lukewarm water.

4. Place rye crackers into the resulting liquid.

5. Cover the neck of the jar with gauze or cotton cloth and place it in any warm place for two days.

6. After the time allotted for fermentation, the starter should acquire a pungent odor and a cloudy color.

7. Now you can safely move on to the stage of preparing homemade kvass from crackers.

Kvass from crackers from yeast-free starter

Ingredients:

100 grams of rye crackers;

0.5 liters of yeast-free sourdough (recipe 1);

One and a half liters of boiled water;

A tablespoon of sugar.

Cooking method:

1. Pour the prepared bread crumb starter into a three-liter jar.

2. Add crushed crackers, dried until golden brown, and sugar.

3. Add cooled boiled water to the very edges.

4. Cover the jar with a nylon lid and place the container with homemade kvass in a warm place for a day.

5. Pour two-thirds of the drink into another container, add boiled water to the remaining jar.

6. Add a couple more pieces of crackers, if there is not enough sweetness - sugar.

7. Insist for another day.

8. When pouring kvass into a glass, make sure that the cloudiness does not rise from the bottom.

Homemade kvass from crackers with yeast

Ingredients:

A kilogram of rye bread;

40 grams of yeast;

Three liters of water;

One and a half glasses of sugar.

Cooking method:

1. Cut the bread into small pieces, place on a dry baking sheet, and place in the oven. Fry until golden brown.

2. Place the crackers in a saucepan and add one and a half liters of water. Soak the crackers in the water for two hours, remembering to stir the mixture from time to time.

3. Carefully pour the infusion into a suitable container and add the same amount of water for another hour. Drain again into the same container.

4. The resulting wort should have a temperature of 20 degrees.

5. Add granulated sugar and yeast to the wort, having previously diluted it with the same wort.

6. Place the jar of kvass in a warm place for 12-16 hours.

7. Pour the prepared kvass into jars or bottles and put them in the refrigerator.

Kvass made from crackers and flour with the addition of mint

Ingredients:

800 grams of rye bread;

Five liters of water;

One and a half kilograms of sugar;

70 grams of yeast;

A glass of wheat flour;

Mint leaves to taste.

Cooking method:

1. Pour the yeast into a glass and fill it with warm boiled water. Stir.

2. Rinse the mint, pour boiling water over it, and let it brew.

3. Dry the bread cut into small cubes in the oven, then pour boiling water over it. Cool the mass to thirty degrees.

4. Mix crackers diluted with water along with liquid with mint infusion and yeast.

5. Cover the jar with a lid or gauze and put it in a warm place for a day.

6. After time, add sugar, stir until all sugar grains are completely dissolved.

7. Keep the kvass from breadcrumbs warm for a couple of hours, then pour it into suitable containers and put it in the refrigerator.

Homemade kvass from Borodino bread crackers with raisins

Ingredients:

Two slices of Borodino bread (200 grams);

Three liters of water;

15 grams of yeast;

A teaspoon of flour;

A large handful of black raisins.

Cooking method:

1. Cut Borodino bread into cubes, dry it until lightly crunchy in the oven on a baking sheet.

2. Pour boiling water over the crackers and leave for three to four hours.

3. Mix yeast and flour, pour five tablespoons of lukewarm water over the mixture, mix thoroughly.

4. Pour the yeast into the wort and keep it in a warm place for a day.

5. Strain the finished drink, add washed and dried raisins.

6. Keep the homemade kvass made from crackers warm for another 3-6 hours, then put it in the refrigerator for further infusion for 2-3 days.

Vigorous homemade kvass made from crackers with horseradish and honey

Ingredients:

800 grams of rye crackers;

100 grams of honey;

50 grams of raisins;

100 grams of grated horseradish;

25 grams of yeast;

Four liters of water.

Cooking method:

1. Pour boiling water over the rye crackers, let them steep for about 3-4 hours, then strain.

2. Add yeast to the resulting liquid, cover the container with a cloth, and put it in a warm place to ferment for 6-8 hours.

3. Add liquefied honey and chopped horseradish to the wort. Mix thoroughly.

4. Pour the kvass into bottles. Place some raisins in each bottle.

5. Infuse the drink first for three hours in a warm place, then for three hours in the refrigerator.

Beetroot kvass from crackers

Ingredients:

Two liters of water;

A kilogram of beets;

80 gram piece of black bread;

A tablespoon of sugar;

Half a teaspoon of salt;

A clove of garlic.

Cooking method:

1. Rinse the beets thoroughly, peel them and grate them on a large grater.

2. Place the mixture in a three-liter jar.

3. Add crackers made from black bread, a little salt, and granulated sugar.

4. Pour all the ingredients with slightly warm boiled water, cover the jar with gauze, and put the kvass in a warm place for three days.

5. A day before it’s ready, add purified but not crushed kvass to the drink.

6. Place the finished drink in the refrigerator.

Homemade rye kvass from crackers

Ingredients:

600 grams of rye bread;

Packet of dry yeast (20 grams);

Two glasses of sugar;

Black currant leaves.

Cooking method:

1. Cut the bread into small pieces, place on a cloth so that the pieces do not touch each other. Dry for 24 hours, then brown in the oven.

2. Pour boiling water over the prepared crackers and leave for 10-14 hours.

3. Rinse the currant leaves, pour boiling water over them, leave for 10-15 minutes, then pour the liquid into a glass.

4. Strain the prepared wort through a sieve or cheesecloth. Mix the infusion of crackers with a decoction of currant leaves.

5. Add granulated sugar and yeast, leave for 6-8 hours.

6. Remove the foam from the settled kvass and strain.

7. Pour the drink into a suitable container and put it in the refrigerator.

Apple kvass from crackers

Ingredients:

100 grams of sugar;

100 grams of light raisins;

100 grams of honey;

200 grams of rye bread;

Two large sweet and sour apples;

Cooking method:

1. Pour granulated sugar into a glass of boiled water and stir. Make sure the sugar is completely dissolved.

2. Wash the apples, peel them, cut them into 8 pieces, and remove the core.

3. Place the prepared fruits in a small saucepan, add the sorted and rinsed raisins. Pour sugar syrup over the food.

4. Place the starter in a warm place for 2-3 days, stir the mixture from time to time.

5. Cut the bread into small cubes, dry it in the oven, placing it on a dry baking sheet.

6. When the finished crackers have cooled, grind them through a meat grinder or grind them with a mashed potato masher.

7. Strain the settled starter, mix the infusion with cracker crumbs.

8. Transfer the mixture into a clean three-liter jar.

9. Add honey, fill the jar with cooled boiled water, not reaching the very edges by two to three centimeters.

10. Tie the neck of the jar with gauze and put the kvass in a warm place for five days.

11. After the allotted time, carefully pour the kvass into a suitable container so that sediment and cloudiness remain at the bottom.

You can refill the remaining sediment with water and also keep the homemade kvass for five days. Further use of the starter is not recommended.

When drying the crackers, do not forget to stir them and make sure that they do not burn. Burnt crackers will not only give the drink an unpleasant dark color, but will also spoil it with a repulsive bitter smell and rancid taste.

When you leave the kvass to ferment, do not cover the container tightly. The product must breathe, so it is recommended to use gauze cloth.

Kvass, especially homemade one, is a very healthy product, but despite all its positive qualities, this drink also has certain contraindications. Homemade kvass made from crackers contains a small amount of alcohol, approximately 0.6 to 2.6%, so it is contraindicated for children under seven years of age. In addition, people suffering from liver cirrhosis, vegetative-vascular dystonia, hypertensive patients, as well as lactating and pregnant women, and drivers on the road should refrain from drinking this drink.

Be healthy, drink and eat deliciously, live brightly!

Bread kvass is a favorite delicacy of the Russian people. It was found on the tables of simple peasant families and nobles, monks and kings. Every housewife wanted to learn how to make high-quality kvass, wanting to feed her family and protect against diseases of the digestive tract and cardiovascular system. Despite the ease of preparation, this drink really has healing powers. Let's figure out what else is useful for kvass made from bread and how to prepare it yourself at home.

What is good about bread kvass?

The beneficial properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which allows it to be classified as a dietary product. Regular consumption of kvass serves as a prevention of vitamin deficiency, since its composition contains amino acids, vitamins, and microelements.

Judge for yourself how healthy bread kvass is:

The product’s beneficial qualities are derived from yeast, cereals and phyto-ingredients. You can prepare it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshchny.

If the drink turns out sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcers and gout. To correct the sourness, honey is added to the drink.

You won’t be able to drink real kvass, because the old Russian recipe is difficult to execute. First, the Russians processed the grain: they soaked it, sprouted it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced “kvassers” give housewives various recommendations, compliance with which allows them to prepare high-quality bread kvass:

It is better to take rye bread for the wort, the freshest yeast.
The container for infusing the wort can be anything, but not aluminum (the substance can oxidize).
The water for the future drink should be boiled and cooled.
Kvass will taste better when stored in a cool room.
You need to drink it within 3 days, otherwise it will go sour.
If the kvass is berry, the fruits should be selected only whole and without wormholes.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. Prepare a drink with yeast (20 g), stale rye bread (1 kg) and sugar (300 g sand). The loaf is cut into slices and toasted in the oven until golden brown. Next, the crackers are doused with hot water (3 l) and the ingredients are stirred periodically. The wort will be ready in 2 – 3 hours.

To prepare the classic version of kvass from black bread at home, you need to cool the wort to 20°C, add yeast and sugar diluted with it. Keep the container with the drink in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to disturb the cloudy sediment. The container is tightly sealed and stored in a cool place for 72 hours. The drink is now completely ready for consumption.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

Sugar – 1 glass.
Black/rye loaf – 1 pc.
A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices until slightly charred. Fill the crackers with water and add sugar. Place the mixture in the sun for 48 hours to ferment. As soon as the bubbling stops, pour the liquid into bottles and put them in the refrigerator. Use the product as a soft drink and with okroshka.

With raisins

Many housewives include raisins in the recipe to sharpen the kvass. But you should not wash dried grapes, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take the classic version as a basis, but when bottling the final product, add 3 to 5 raisins to each bottle. Let the drink sit for at least a day, then seal the container tightly and place in the refrigerator for 4 days.

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe, with the only difference being that the raisins will go into the wort along with half the amount of sugar and yeast. The workpiece should stand in a warm place for 3–4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Place tightly sealed containers in a cold place for at least 2 days.

Ingredients:

Sugar – 5 tbsp.
Raisins - a handful.
Water – 5 – 6 l.
Rye crackers – 1 kg.
Yeast – 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of the classic recipe. The difference is the addition of mint infusion (1 glass) to the wort. If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens and let it steep for several hours. Pour the infusion into the wort and appreciate the subtle aroma of the drink. It is best to drink it in sweltering heat, when thirst cannot be quenched with other drinks.

With currant leaves

Kvass made from crackers with currant leaves is pleasant to the taste and aromatic. It is not used for okroshka. This is a stand-alone drink. What can you use to make aromatic kvass on bread and currant leaves? To prepare 4 liters of wort, housewives will need:

Yeast – 40 g.
Sugar – 200 g.
Rye crackers - half a kilo.
Black currant leaf – 8 – 10 pcs.

Infuse the drink for 12 hours, filter and bottle it, not forgetting to add a few raisins. If tightly sealed, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. This drink will delight your household with its unusual taste and will have a sedative effect. Let's learn how to make it from the following components:

All ingredients (without bread) are poured into a saucepan with water and heated, without allowing the mixture to boil violently. Bread is added to the broth and immediately cooled. The cool liquid is heated again. As soon as the temperature reaches 40°C, the kvass is bottled and infused for 5 days.

With horseradish

Homemade bread kvass is made stronger by adding horseradish. Let's list all the ingredients of his recipe:

You need to make this kvass in stages:

Pour boiling water over the crackers in a jar, leave for 4 hours and strain.
Add yeast and let the mixture ferment for 6 hours.
Add honey and grated horseradish to the mixture and mix thoroughly.
Pour the liquid, add raisins.
Infuse the drink for only 2 hours and enjoy the strong, sharp taste.

For okroshka

Kvass made with bread, water and sugar is ideal for okroshka. It won't be difficult to make if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the end result will be a rich, healthy drink that you won’t be ashamed to serve at the holiday table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and soak in cold water for 9 – 11 hours. Drain the water and rinse the grains again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, the embryos will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not full), throw in the prepared wheat, sugar and add kvass wort. Stir the mixture and add water if there is room. Cover the jar with a napkin and keep it near the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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The fermentation process of malt and bread crumbs gives us an amazing drink called “kvass”. It is traditional among the Slavic peoples, but over time it has spread throughout the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Rus', honey and fragrant herbs were often added to kvass; there was no better soft drink. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression comes from: when someone drinks a lot of alcohol, they say about him - sourdough.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after illness and cope with many ailments. This unique drink can be prepared at home, without using absolutely any chemical additives.
Previously, only wooden barrels were used to prepare this drink; now you can make good bread kvass at home in glass jars or enamel pans. Absolutely do not take plastic and aluminum utensils, they can change the color, taste and beneficial properties of the drink.
To get real tasty kvass you will need a properly prepared starter, which starts fermentation. It has the unique ability to ferment bread products without converting water and sugar into alcohol. If your starter is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass made from bread at home.

Taste Info Drinks

Ingredients

rye bread – 250 g;
pressed yeast – 15 g;
bottled water – 2.5 l;
sugar – 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no larger).

Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.

Pour sugar into a clean three-liter jar.

Place the crackers there.

Bring the required volume of water to a boil and immediately pour the boiling water into the jar with sugar and breadcrumbs. Leave to cool.

Dissolve a portion of yeast in 100 ml of warm water.

When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To allow the future kvass to breathe, cover it on top with a piece of gauze. The drink needs to infuse for 36 hours.

Strain the finished kvass through a sieve or cheesecloth and take a sample.

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Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage: it does not have a specific yeast taste. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the flavor of cumin, you can use Borodino bread (only it is not fried in the oven at all, or just a little).

Ingredients:

rye bread – 300 g;
bottled water – 2.0 l;
sugar – 100 g;
raisins – 25 g.

Preparation:

Cut the bread pieces and fry in the oven, as in the previous recipe.
Place the crackers into a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
Allow the kvass wort to cool to room temperature.
Place raisins into the cooled mixture. On its surface there are microorganisms necessary for fermentation, because raisins are, in fact, natural wild yeast. Therefore, do not wash it before use.
Pour the entire resulting mass into a clean jar, cover with gauze and place in a dark place to ferment. After 10-20 hours, you can observe the first signs of fermentation, a hissing sound will be heard from the jar, and foam will begin to collect on the surface.
From this moment, you need to infuse the kvass for another 2-3 days and strain through several layers of gauze. Taste and add more sugar to suit your taste.

Useful tips for making kvass

Like jelly. When making kvass, it is very important to take high-quality bread, with minimal addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that the kvass will not ferment and will turn out tasteless. Especially often, incorrect crackers become the reason that the drink turns out to be viscous, like jelly. A thick state of kvass can still result if the container with the drink was in direct sunlight during fermentation. Do not neglect the advice to place kvass in a dark place during the fermentation period.
Bitter. Sometimes kvass comes out with a bitter aftertaste, which means you overcooked the bread crumbs in the oven. They should only brown slightly, but under no circumstances burn.
I want it sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, and close it tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become hard under the influence of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink your carbonated soft drink.
Doesn't wander. Sometimes it happens that everything was done correctly, but for some reason the kvass does not ferment. This means you used stale yeast. There is an easy way to check the freshness of your yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If a hiss appears soon, it means the yeast is good, you can safely make kvass with it. Be sure to monitor the proportions of sugar and yeast; make no mistake, if you put less, the kvass will ferment poorly.
How to understand that kvass is ready?You can taste or smell a little. Kvass that is still in the fermentation process will be odorless. The finished drink smells slightly sour. While the kvass is fermenting, pieces of bread run up and down. In the finished drink they will settle to the bottom of the jar.
For okroshka and summer cold soups, white kvass is prepared; it is made on the basis of rye flour.
Diversify. Ordinary kvass can be varied with any flavors you like, and it’s impossible to list everything that is added to it. Fruit and berry kvass is prepared from whole berries and fruits, or from their juices and fruit drinks. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You won’t be able to imagine until you try how delicious rowan, currant, gooseberry or strawberry kvass turns out. It’s also good to marinate boiled pork, meat for barbecue, fish and vegetables for grilling in such fruit drinks.
Hop cones? And if, along with crackers, you also put hops, or rather their cones, into the jar, you will end up with an “adult” drink. Add a handful of dry hop inflorescences to 300 g of rye crackers.
Do not use containers in which milk was previously stored to prepare kvass.

Previously we told you how to cook