Bread kvass is not just a drink, but natural vitamin product. On its basis, liquid dishes are prepared that quench thirst and hunger, give a person freshness, vigor, and strength. In the old days, hoppy was used to treat scurvy, and it was prepared only from malt, which made the drink sweetish. For a refined taste, honey was included in the recipes.
Each hostess prepared a drink according to own technology, therefore, in different families, it differed in the set of products and the presence / absence of additives and seasonings. Experienced cooks knew how to make kvass sharp and at home they always got an effervescent product. Professional "fermenters" did not disclose their recipes. We will now consider the most simple ways preparation of high-quality intoxicating drink, which can be easily mastered by housewives with different culinary experience.
The secrets of making a drink
If every time you get not a sharp kvass from the wort, but a sweet and sour liquid, most likely, little sugar was poured during bottling. When fermenting, the entire portion of sugar should not be put into the wort, otherwise the drink will leave an unpleasant sour aftertaste. Excess sugar is also undesirable - it increases the carbon dioxide content, which can cause the sealed container to explode. Never deviate from the chosen recipe, and the result will please the household with a rich taste.
If you don’t know what can be added to homemade kvass to make it harsh, try improving your recipe with raisins or dried apricots. Throw a few berries into a bottle and leave for a while under Sun rays. As soon as the dishes are inflated and hardened, transfer them to the cellar. Already to next day the drink will become sparkling.
Many housewives try to add raisins to the sourdough, which makes their sourdough tasty and carbonated. Grape drying gives the hop strength, pleasantly stings the tongue and improves the tincture of the must. You don’t need to throw a lot of raisins - it’s enough to add a few berries to one 1.5-liter bottle.
For a vigorous fizz and a variety of taste craftsmen included in the recipe grape leaf and chopped horseradish root.
If you want to drink a carbonated drink, steep the wort longer in warm conditions. Usually in 3 days it turns sour and creates bubbles on the liquid surface. The intensity of fermentation is also affected by the air temperature in the room where the dishes with the starter are located. The higher it is, the faster the fermentation process proceeds.
How to improve fermentation
For sourdough fermentation without yeast experienced craftsmen It is recommended to use spring or filtered tap water. But if the wort does not ferment, although the entire technology for preparing the intoxicating must is observed, a fresh portion of the sourdough can be mixed into the unfermented mass. Remember that yeast-free blanks begin to ferment later.
The second common reason for poor fermentation of homemade kvass is stale yeast. If you do not immediately notice that the product is expired, update the wort with a fresh batch. The optimal ratio is 10 g per 3 liters of mash.
How to cook without raisins
Fortress and sparkling intoxicating depends on the correct sourdough. Inhabitants Ancient Russia, especially the inhabitants of the middle and northern strip, had no idea about raisins and its culinary properties. By paying enough attention to the leaven, they were able to do without extraneous additives.
Consider how to make kvass sparkling and vigorous at home without raisins:
Concentrate drink
Concentrate (wort and package of dry yeast) will help to make strong homemade kvass with a harsh aftertaste:
Now you know how to make homemade kvass sparkling. Don't wait until it runs out of stock. Ferment the next batch, drink the fortified drink in its pure form and prepare okroshka. Properly prepared kvass is good for health.
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Probably one of the most delicious, common and honorable drinks during a feast in Russia, kvass has always been considered. After all, the Slavs mastered the production of this wonderful drink for the first time more than a thousand years ago, even before the formation of Kievan Rus itself.
Due to its special composition, homemade kvass quenches thirst very well, gives the body energy and therefore increases efficiency. This drink improves digestion and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluid and salts in the body. Due to fermentation, lactic acid and other equally important acids are produced. And when it enters the intestines, it acts like yogurt or kefir, neutralizing all the harmful microflora and thus supporting the beneficial one.
How can you make it at home delicious kvass from bread? And I will tell you about this below, where all the most best recipes described in detail and illustrated with step by step photographs.
Ingredients:
- Rye bread 1/2 roll
- sugar - 60 gr
- vanilla sugar - 10 gr.
Cooking method:
To prepare delicious rye kvass, we need to prepare all the necessary products. Then we cut the bread into slices, put it on a baking sheet and send it to a sufficiently preheated oven until all the pieces are browned.
Then we take them out of the oven, let them cool a little and transfer them to a three-liter jar.
We also pour 60 grams of sugar there and pour boiling water up to half the jar. And leave for 10-15 minutes, so that all the crackers are sufficiently soaked.
Now we take gauze, fold it into two or three layers, put a jar on the neck and put an elastic band on it.
We leave for a day. After that, for convenience, pour the finished drink into bottles through gauze and put it in the refrigerator.
Drink kvass and be healthy!
A simple recipe for kvass at home from dry kvass
Ingredients:
Dry kvass - 5 tablespoons with a slide
sugar - 5 tbsp. l
raw yeast - 5 grams
Cooking method:
We take a three-liter jar, pour five tablespoons of dry kvass into it, the same amount of granulated sugar and half a teaspoon of raw yeast.
Now pour boiled, chilled water to the very top, mix. We dress over gauze and leave at room temperature for two days.
Then, straining, pour into another jar, or bottles, close the lids and put them in the refrigerator.
Our prepared drink is ready, serve it chilled.
On the leaven that remains in the jar, you can make another drink and for this you need to add the amount of ingredients indicated above: dry kvass, sugar, water. You do not need to put yeast. Where in a day kvass will be ready.
Kvass from rye flour
Ingredients:
- Rye flour - 1 kg
- water - 10 liters.
Cooking method:
In this recipe, we need to get batter in water, no salt added. Pour 1 kg of flour into one liter of water. And mix thoroughly until smooth.
We shift the dough into a jar, cover with gauze, wrap it in several layers thick fabric and clean for two or three days in a warm place.
Pour the risen, fermented dough with warm, boiled water and leave to ferment at room temperature.
After the kvass is ready, you need to pour it through gauze, and then use it.
As the finished drink is consumed, add it to the jar of sourdough required amount boiled water and add the appropriate amount of rye flour.
How to make kvass from dry kvass without yeast
Ingredients:
- Dry kvass - 1 cup
- sugar - 2/3 cup
- boiled water - 2 liters.
Cooking method:
To prepare a drink, we need a 3-liter jar, into which we pour a glass of dry kvass and fill it with hot boiled water, just pour more carefully so that the jar does not burst.
We also add sugar there, the amount is indicated above, mix a little, cover with a loose lid or napkin and leave for about two days in a warm place.
We filter the finished kvass into another bowl, close it and put it in the refrigerator so that it cools.
Kvass from bread with yeast
Ingredients:
- White bread - 1/2 roll
- sugar - 6 tbsp. l
- dry yeast - 1 pinch
- raisin.
Cooking method:
Randomly cut the bread and dry it in the oven until golden color. If it burns, then kvass will have a bitter taste.
Now let's prepare the starter. And for this, pour 1/3 of all crackers into a jar, two tablespoons of sugar and pour half a liter of boiling water. We are waiting for all the contents to cool down and add a pinch of dry yeast.
In no case should yeast be added to a hot mixture, as it will simply die.
Stir, cover with gauze and leave in a warm place for two days.
The starter is ready.
And now we transfer three full handfuls of crackers into a three-liter jar and add four tablespoons of sugar, pour boiling water up to half the jar, mix and leave to cool.
We put the prepared sourdough into the resulting mixture, add boiled water at room temperature to the neck of the jar. And leave, covered with gauze for one or two days, depending on the temperature of the room.
Then we filter the kvass through the previously prepared bottles and put 3-5 raisins in each, then remove it to cool in the refrigerator.
And strained sourdough can be used in the next portion of your favorite summer drink.
How to cook kvass with kvass wort (video)
Bon appetit!!!
Hello. The heat will come soon. I would like to at least hope so) And what best quenches thirst. For me, it's kvass.
Therefore, in the summer we always try to make it at home. True, I appointed my husband responsible for this, he is good at it.
And today I will tell you several ways to make the most delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.
There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.
In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.
Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.
Ingredients:
- Bread Borodinsky - 1 loaf
- Boiled water - 6 liters
- Yeast - 60 gr.
- Sugar - 0.5 cups
- Rye flour - 1 cup
- Raisins - 2 teaspoons
1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.
2. Then transfer the crackers to the water. Water should be about 30 degrees.
3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.
4. Mix the yeast a little to disperse, and pour a glass of flour.
5. Stir and leave for one hour.
6. After an hour, it should rise as in the picture.
7. Pour it to the breadcrumbs in the water.
8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.
9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.
And then it can already be drunk or poured into okroshka.
Recipe for kvass for okroshka from crackers
There are very interesting recipe preparation of this drink specifically for okroshka. It is not as sweet, but it contains additional products that make the cold soup even tastier.
Ingredients:
- Rusks from rye bread- 200 gr.
- Water - 1 l.
- Fresh yeast - 10 gr.
- Horseradish root - 25 gr.
- Honey - 1 tablespoon
- Flour - half a tablespoon
- Raisins - 30 gr.
- Sugar - 1-1.5 tablespoons
1. Put crackers well fried in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.
2. After this time, dilute the yeast. Add some flour to them and warm water, then mix well until the yeast dissolves. Leave them for 10 minutes.
3. Strain water with breadcrumbs through cheesecloth and squeeze.
4. Add dissolved yeast there.
5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.
6. A day later - grate the horseradish root on a fine grater and add to the pan.
7. Add honey and steamed raisins there, mix well.
8. Pour it into jars and can be stored in the refrigerator for several days.
Delicious and fragrant kvass is ready. Drink, add to okroshka and enjoy.
Cooking method without yeast with raisins
This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.
Ingredients:
- Rye bread - 250 gr.
- Sugar - 180 gr. (a little less than a glass)
- Raisins - 20 gr.
- Boiled water - 2.5 liters
1. Put the water to boil.
2. Cut the bread into pieces and place on a baking sheet.
3. Put in a preheated oven for 10-15 minutes to dry and brown.
4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.
5. Put the crackers in a three-liter jar.
6. Then add raisins there.
7. And fill in the cooled water.
8. Cover the top with gauze. You can fix it with an elastic band and leave to ferment for 2 days in a warm dark place
You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.
9. And this is how it looks two days later. Leave it for another two days in a warm place.
10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.
11. The leftover bread is a ready-made sourdough for new portion. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.
12. And add sugar to our drink and mix.
13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, but not completely, leave a little space, about 3-4 fingers.
14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.
15. After six hours it will become carbonated, put it in the refrigerator to cool, because it is more pleasant to drink it chilled. And everything can be used.
On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.
Video on how to make bread kvass without yeast
According to this recipe, we will make our drink based on sourdough and rye malt.
Sourdough Ingredients:
- Rye flour - 250 gr
- Water - 2 glasses
Kvass Ingredients:
- Rye sourdough - 4 tablespoons
- Water - 3 liters.
- Toasted rye malt - half a glass
- Sugar - 7 tablespoons
- Raisins - 1 tablespoon
- Coriander and cumin (optional) - 1/2 teaspoon each
The fastest recipe with dry yeast
To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do it and I can say one thing, it tastes very similar)
Ingredients:
- Instant coffee - 1.5 teaspoons
- Sugar - 1/3 cup
- Dry yeast - 1.5 teaspoons
- Citric acid - 1/2 teaspoon
- Boiled water
1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.
2. Then add citric acid there, stir and pour everything into a bottle.
3. Then add cold boiled water there, it will dilute the hot boiling water a little.
4. Next, you need to add dry yeast there.
5. And add more water, but not to the very top, as the yeast will react, gases will go there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.
6. After 6 hours, it is ready, you can put it in the refrigerator or use it.
As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.
Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.
Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.
In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. Also this delicious natural drink easy to cook at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.
General Tips:
- You can make kvass from any kind of bread, but the best drinks are made from black rye loaves without caraway seeds, dill, etc.;
- use only glass, plastic or enamel containers;
- cook crackers for kvass without oil and spices;
- during fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide in order to high pressure didn't break the bottles.
Kvass from yeast bread
A simple classic.
Ingredients:
- rye bread - 0.5 kg;
- water - 5 liters;
- sugar - 250 grams;
- pressed yeast - 20 grams (or 5 grams dry).
Those who like sugary drinks can increase the amount of sugar added in the eighth step by 2-3 times.
1. Cut the bread into small pieces and fry in the oven until golden brown. The more dried the bread, the more bitterness is felt in kvass and the darker the color, but you should not overdry.
2. Boil water, then cool to room temperature and pour into a fermentation tank.
3. Add breadcrumbs, cover the neck of the container with gauze and put for 48 hours in a dark place at room temperature. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30°C.
4. Dilute the yeast according to the instructions on the pack.
5. Filter the kvass wort through gauze, squeezing the crackers well.
6. Pour the filtered wort into a fermentation vessel, add 200 grams of sugar and diluted yeast, mix well.
7. Loosely cover the container with a lid to carbon dioxide freely went outside, then put for 14-16 hours in a dark place with a temperature of 18-25 ° C.
8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is needed for carbon dioxide to appear in the drink.
9. Seal the containers tightly and place for 4-5 hours in a dark place at room temperature.
10. Cool homemade bread kvass to a temperature of 8-11°C by transferring the bottles to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.
Kvass with dry yeast Bread kvass without yeast
Natural drink without smell and taste of yeast. Raisins are used as starter.
Ingredients:
- black bread - 0.5 kg;
- sugar - 300 grams;
- water - 5 liters;
- unwashed raisins - 50 grams.
1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.
2. Boil water, add crackers and 250 grams of sugar, mix.
3. Cool the resulting wort to 22-25°C, then pour into a fermentation vessel, filling a maximum of 90% of the volume.
4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.
5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.
6. Two days after the start of fermentation, filter home-made kvass through gauze, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.
7. Keep the drink for 8-12 hours in a dark, warm place to collect gas, then transfer to a refrigerator or cellar. After cooling the bread kvass to 8-11°C, you can proceed to the tasting. Shelf life up to 4 days.
Kvass on raisins instead of yeast
Russian cuisine is difficult to confuse with any other cuisine in the world, thanks to the originality of the dishes and drinks included in its composition. In this article, we will talk about the true national product - Russian kvass. We will talk about a real homemade drink, and not about a kvass surrogate, which is increasingly sold in stores. Homemade intoxicating drink has more than 150 recipes, some of them have a long history. Completely different products are used as raw materials for kvass: bread, yeast, beets, birch and Apple juice, dried fruits, germinated wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.
The benefits of kvass
Due to its composition, kvass is almost The best way quench your thirst. After a glass of intoxicating homemade drink, there is a surge of strength and increased efficiency. Homemade kvass helps the stomach better cope with the digestion of too fatty foods. Digestion processes improve, and appetite awakens. This drink helps to restore the normal fluid-salt balance in the body.
The content of vitamins, microelements and essential organic acids has a beneficial effect on the general condition of the body and at work gastrointestinal tract in particular.
In Russia, homemade kvass was considered a real healing potion, which helped restore strength after a serious illness and endure hardships during a famine. Some old sources indicate that homemade intoxicating drink has beneficial effect to male potency.
Is it possible to drink kvass with excess weight and what is its calorie content? The number of calories in kvass directly depends on the amount of sugar it contains. The absence of fat in the composition contributes to the most effective reduction weight. Kvass is certainly useful for weight loss and is included in a number of diets. If the drink is used as aid to correct the figure and get rid of excess fat, you should choose recipes with a minimum amount of sugar or no sugar at all. Beet kvass is optimal for losing weight, which can become the main product on fasting days.
Homemade kvass: cooking recipes
Consider the example of several recipes on how to make kvass at home.
Recipe number 1 Bread
Sourdough Ingredients:
Kvass Ingredients:
- One and a half liters of water (boiled);
- Black bread - 2 slices;
- Sourdough - half a liter jar.
Cooking.
