Hello. It's going to be hot very 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 to be responsible for this, he does it well.
And today I will tell you several ways to make 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 for fermentation. But still, I prefer to make it at home rather than buy it in a store.
In the store, most often it’s just a carbonated drink with the taste of kvass. As a rule, all sorts of flavorings and dyes are added there.
Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for infusion you can use a bucket. The drink turns out quite strong.
Ingredients:
- Borodinsky bread – 1 loaf
- Boiled water - 6 liters
- Yeast - 60 gr.
- Sugar - 0.5 cups
- Rye flour - 1 cup
- Raisins - 2 teaspoons
1. Place the pieces of bread on a baking sheet and place in the oven until slightly browned.
2. Then transfer the crackers into water. The water should be approximately 30 degrees.
3. While they are soaking, let’s make sourdough. Take yeast, add sugar and pour a glass of water.
4. Stir the yeast a little to disperse, and pour in a glass of flour.
5. Stir and leave for one hour.
6. In an hour it should rise as in the picture.
7. Pour it over the breadcrumbs in water.
8. Stir and leave for 10 hours. After this time, take out the crackers, squeeze them out and throw them away, and leave them for another day for good fermentation.
9. After pouring it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water. Close the lid and leave to ferment for 10 hours.
And then you can drink it or pour it into okroshka.
Kvass recipe for okroshka from crackers
There are very interesting recipe preparing this drink specifically for okroshka. It is not so sweet, but it contains additional products that make cold soup even tastier.
Ingredients:
- Rye bread crackers - 200 gr.
- Water - 1 l.
- Fresh yeast - 10 gr.
- Horseradish root - 25 gr.
- Honey - 1 tbsp
- Flour - half a tablespoon
- Raisins - 30 gr.
- Sugar - 1-1.5 tablespoons
1. Place well-toasted crackers in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to steep for 3-4 hours.
2. After this time, dilute the yeast. Add a little flour to them and warm water, then stir well until the yeast has dissolved. Leave them for 10 minutes.
3. Strain the water with breadcrumbs through cheesecloth and squeeze out.
4. Add dissolved yeast there.
5. Add sugar and stir. Cover with a towel and place in a warm place for a day to ferment.
6. After a day, grate the horseradish root on a fine grater and add to the pot.
7. Add honey and steamed raisins there, mix well.
8. Pour it into jars and can be stored in the refrigerator for several days.
Tasty and aromatic kvass is ready. Drink, add to okroshka and enjoy.
Method of preparation 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. Place 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 to about 30 degrees.
5. Place the crackers in a three-liter jar.
6. Then add raisins to it.
7. And fill in the cooled water.
8. Cover the top with gauze. You can secure with an elastic band and leave to ferment for 2 days in a warm, dark place.
You cannot close the lid tightly, otherwise it will not ferment, but will simply sour.
9. And this is what he looks like 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 remaining bread is a ready-made starter for a 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. Add sugar to our drink and stir.
13. Prepare the bottles and put 5 raisins at the bottom. Using a funnel, pour our drink into bottles, 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 chilled. And that’s it, you can use it.
On a hot summer day it will be just great. Refreshing, aromatic, moderately carbonated. You will definitely like it.
Video on how to make bread kvass without yeast
Using this recipe, we will make our drink based on sourdough and rye malt.
Sourdough ingredients:
- Rye flour – 250 gr
- Water - 2 glasses
Ingredients for kvass:
- Rye sourdough - 4 tablespoons
- Water - 3 l.
- Roasted rye malt - half a glass
- Sugar - 7 tablespoons
- Raisins - 1 tbsp
- Coriander and cumin (optional) - 1/2 teaspoon each
The fastest recipe with dry yeast
To be honest, I have never heard of such a recipe before. To be honest, I even doubted whether it was kvass. And then I scoured the Internet and found out that it turns out it’s called “coffee.” I tried to make 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 teaspoon
- Citric acid - 1/2 teaspoon
- Boiled water
1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water until everything dissolves.
2. Then add there citric acid, 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.
5. And add more water, but not to the very top, since the yeast will react and gases will escape 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 and can be refrigerated or consumed.
As you can see, it cooks really quickly, you can leave it overnight, and in the morning you will have a delicious drink.
Well, we looked at completely different, not similar to each other, recipes for preparing this kvass under conditions. You can try to cook them all one by one and choose the one you like.
Well, now I want to wish you good luck and I will be waiting for you to visit me again. Did you find my recipes useful, write in the comments. All the best to you.
Today we’ll talk about how to make kvass at home. How nice it is to drink cold kvass on a hot summer day, and if you make it yourself, then it’s absolutely wonderful.
Kvass is a primordial Slavic drink prepared by fermenting flour and rye and barley malt or from dry rye bread with the addition of aromatic herbs, honey, fruits and berries.
In Russian cuisine, kvass is used as the basis for the much-loved cold stews - okroshka, botvinya, etc.
In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and folk festivals.
Therefore, it still remains our favorite drink, especially in summer time.
Kvass at home without adding yeast
Ingredients:
- 3 liters of water
- 400 gr. Borodino or any dark bread
- 120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
- 1 tablespoon raisins
- Cut the bread into large cubes and fry them well in the oven, but so that they do not start to burn.
2. Pour sugar into the prepared jar
3. Pour in a small amount of water heated to 80 degrees and stir until the sugar dissolves
4. Pour crackers into the jar
5. Add the remaining water and leave until the water cools to 40 degrees
6. Pour raisins into a jar
7. Cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation.
8. Strain the finished kvass through a sieve, cover with thick gauze and first remove the grounds.
9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir
10. Add a few raisins to the bottle, pour in the kvass and close with an airtight lid, put in the refrigerator
Homemade kvass with kvass wort
We will need:
- 5 liters of water 40 degrees
- 7 tablespoons of kvass wort concentrate
- 1.5 cups sugar
- 2 teaspoons yeast
Preparation:
- After mixing the required amount of wort, measure it into a saucepan
4. Fill with 2.5 liters of water at room temperature
6. Gently stir the mixture slowly
7. Pour the concentrate into the remaining 2.5 liters of water, mix
8. Place in a cool place for 18-20 hours
9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days
Kvass without yeast on sourdough and rye malt
Ingredients:
- 4 tablespoons rye sourdough (rye flour and water)
- 3 liters of water
- Half a glass of roasted rye malt
- 7 tablespoons sugar
- 1 tablespoon raisins
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
Preparation:
- To make the starter, pour 3 tablespoons of rye flour into a bowl and pour in 50 ml of warm water.
2. Mix everything until it becomes thick sour cream, cover loosely with a lid and leave in a warm place for 1 day.
3. Again add 3 tablespoons of flour and a little water, mix and put in a warm place
4. Repeat the procedure 4 more times
5. For the wort, add 1 liter of malt, sugar and spices. hot water and let stand for 3 hours
6. Place 5 tablespoons of starter into a 3 liter jar
7. Pour out the wort, add raisins and water, cover with gauze and leave in a warm place for 2 days.
8. Strain the finished kvass through cheesecloth into bottles
9. Quench your thirst with a wonderful drink
Cooking kvass at home, beet kvass with honey
You will need:
- 2 tablespoons honey
- 1 medium beet
- 1 half slice of black bread
- 1 handful of raisins
- 3 liter jar
Preparation:
- Dissolve honey in 1 glass of warm water
- Peel the beets and cut into medium cubes
- Place beets in a jar
- Pour out the honey
- Add raisins
- Fill warm water so that it does not reach 3 cm to the edge
- Add a piece of bread
- Cover with a lid and leave in a warm place for 3 days.
- We filter the kvass and bottle it, after adding 3 raisins each
Oat kvass is tasty and healthy
Necessary:
- 400 gr. oats
- 4 tablespoons honey
- 1 handful of raisins
- 3 liters of water
Preparation:
- Place pre-washed oats and honey in a jar
2. Fill everything with water, stir well
3. Cover with gauze and leave for 3-4 days at room temperature
4. We drain this kvass, and put a second one for drinking.
5. Add honey to the remaining oats in the jar
6. Add raisins
7. Fill with water and leave again for 3 days at room temperature
8. Strain the finished kvass through cheesecloth
Kvass from dry kvass with yeast
Ingredients:
- 3 liters of water
- 9 tablespoons sugar
- 7 granules of dry yeast
- 3 heaped tablespoons of dry kvass
Preparation:
- Pour sugar, yeast, kvass into a 3 liter jar
- Fill with water not to the brim
- Stir thoroughly until all the sugar dissolves
- Cover loosely with lid
- Place in a warm place, maybe on a windowsill sunny side for 1-2 days
Classic kvass made from rye bread with yeast
Ingredients:
- 3 liters of water
- 1 kg stale rye bread
- 300 gr. Sahara
- 20 gr. yeast
Preparation:
- Cut the bread into medium cubes and fry in the oven until golden brown.
- Place in a jar and pour hot water and leave for 3 hours, stirring occasionally
- Add sugar and yeast diluted with a small amount of the same infusion
- Stir and leave in a warm place covered with gauze for 12 hours
- Strain the kvass, bottle it and refrigerate for 2 days.
Recipe for real Russian kvass without yeast video
When you drink homemade kvass, it’s as if you are returning to childhood, when you stood in line with your cans at the yellow barrel and ran home quickly to enjoy this magical drink.
I wish you to plunge into this happy time at least for a minute.
With the onset of summer and hot days, our diet changes; we want to quench our thirst with soft drinks, and one of the healthiest drinks is homemade kvass. It is not store-bought, but prepared at home, following simple rules.
When I became interested in the topic of kvass, I was extremely surprised that it turned out to be a very ancient drink. Archaeologists have found descriptions of a drink reminiscent of kvass, which date back as far as the 3rd millennium BC. e. In Rus', the first mention of kvass dates back to 989, i.e. this drink, popular among the Slavs, is more than 1000 years old. The popularity of kvass was so great that there was even a profession for a specialist in its preparation - kvassnik. Both rich and simple peasants prepared and drank kvass. And no wonder, because kvass is not only a tasty drink that quenches thirst, it is also very beneficial for our health, relieves fatigue and gives strength.
There are several types of kvass - bread, fruit, berry, beet. The most common is, of course, bread kvass. That's what we'll talk about today.
Kvass is one of the few products that are prepared from natural ingredients and which do not contain such hazardous GMOs. After all, to make kvass you need malt, which is made from barley and rye, and, fortunately for us, they have not yet been subjected to genetic modification.
Kvass is essentially one of the healthiest drinks with a pleasant bready aroma. Its effect on the body, thanks to lactic acid bacteria, is compared with kefir or yogurt. Kvass is rich in vitamins C, B, PP, E, amino acids and microelements. In kvass, thanks to the fermentation process, microorganisms are produced that normalize digestion, prevent the proliferation of microbes and harmful bacteria, strengthen the cardiovascular system and help reduce bad cholesterol. Homemade kvass helps strengthen the immune system, reduce fatigue, and invigorate the body. Kvass is recommended for diabetics and people with pancreatic disease. Doctors recommend drinking kvass for various eye diseases, bronchitis and even pneumonia. Kvass is an excellent source of calcium; it strengthens nails, tooth enamel and hair. And even male potency is improved by this amazing drink. And among other things, this is a low-calorie product, so you can consume it, replenish the body with all sorts of benefits, cleanse it of harmful accumulations and at the same time lose weight.
Of course, like any product, kvass has contraindications and limitations. Lactic and fruit acids can play a negative role for those who have chronic stomach diseases such as ulcers. This drink is not recommended for cancer patients, liver and bladder diseases. Well, it is not advisable for pregnant women and drivers to drink kvass because of the alcohol content in it.
It is very important to understand that if you decide to just buy a ready-made drink, it is unlikely to be natural. Read the ingredients yourself, you will find flavorings, sweeteners, and preservatives. This drink is often prepared not by fermentation, but simply by mixing various ingredients. Containers for kvass are obviously harmful plastic bottle. And the shelf life of such a drink is long. Whether or not to consume such “kvass” is up to you. Still, it is safer and healthier to prepare homemade kvass according to the recommended recipes.
Bread kvass at home - recipe for a 3 liter jar
A classic recipe for bread kvass, a taste from childhood, when we could enjoy a cold drink from a barrel. Making kvass at home is also not difficult. I give step by step recipe with a photo to give you an idea of the cooking process.
Ingredients:
- Rye bread- 200 gr.
- water - 2.5 liters
- dry yeast - 2 gr. (about 1 tsp)
- sugar - 5 tbsp. l.
- raisins - 1 handful
- Kvass is made from rye bread. The bread can be cut into large slices, but I prefer beautiful cuts cubes. Place the sliced bread on a baking sheet and place in the oven. The bread should be well fried and even until it turns black.
2. Throw the fried crackers into a 3-liter jar; they should completely cover the bottom of the jar.
3. Add sugar directly to the jar.
4. Pour boiling water over the crackers, leaving a little room for the liquid to rise during fermentation.
To prevent a glass jar from bursting, place a knife blade under its bottom.
5. Dissolve dry yeast in a separate bowl with warm water, add a little sugar and let it ferment. During this time, the water in the jar will cool to room temperature, and we will pour “revived” yeast into it.
6. Close the jar of kvass with a plastic lid and leave it for a day in a warm place, preferably on a sunny windowsill. During this time, the crackers will rise to the top, and the kvass will acquire its characteristic Brown color. Strain the kvass through clean gauze.
7. Throw the washed raisins into the bottom of a cleanly washed jar and pour in the prepared kvass. You can add more sugar if you wish, although I prefer not very sweet kvass. Close the jar with a lid and put it in the refrigerator.
7. But we will want this amazing drink again? For this we use old sourdough with bread. Select approximately 1 cup of starter. And we repeat the whole process again. Place fried fresh crackers at the bottom of a 3-liter jar, add starter from previous kvass or new yeast, 2 tbsp. l. sugar and pour boiling water. And so we continue this procedure every time until summer ends.
8. Enjoy a cold, tasty summer drink - homemade bread kvass.
Recipe for bread kvass without yeast at home
Not everyone likes foods or drinks with yeast. But there is always a way out - kvass can be prepared without yeast, simply by adding more raisins.
Ingredients:
- rye bread - 400 gr.
- water - 3 liters
- sugar - 120 gr. for the first time and 2-3 tbsp. l. for each next
- raisins - 30 gr.
- As in the first recipe, toast the rye bread in the oven. If you want to get a darker kvass, then fry more.
- Pour about 1/2 cup of sugar into the bottom of the jar and add a small amount of hot water. The water temperature should be approximately 80 degrees. Stir until the sugar is completely dissolved.
3. Pour the crackers into the jar and add the remaining water. Water should be poured up to the shoulders of the jar, leaving room for the swollen bread.
4. When the water has cooled to approximately 40 degrees, add the raisins. The fermentation process will depend on its quality.
5. Cover the jar with a clean towel and leave the kvass to steep in a warm place for 3 days. After this, strain the finished kvass using gauze.
6. Pour kvass into glass jars, having previously thrown a few raisins into each. Close with airtight lids and place in the refrigerator.
7. We use the remaining starter for a new portion of kvass (you will need about 1/2 of the old starter). Fry the bread again, mix with the sourdough, add sugar (2-3 tbsp) and raisins and add water.
The second and subsequent starters will be ready faster - in 1.5 - 2 days.
Grandma's recipe for homemade kvass
Probably many grandmothers treated them to hearty, cold kvass in the summer, which increased their strength and quenched their thirst (almost subsided). This kvass is traditionally prepared using yeast. The difference in this recipe is that the yeast starter is infused for up to 2 days, and only then the kvass is prepared. How to make kvass at home from bread with yeast will be clear from this video.
Recipe for kvass from wort
This recipe will be useful for those who want not to bother with sourdough and prepare kvass quickly. To do this, purchase ready-made kvass wort for sourdough in the store and start preparing.
Ingredients:
- water - 5 liters
- kvass wort concentrate - 8-10 tbsp. l.
- sugar - 1.5 cups
- dry yeast - 1 tbsp. l.
- raisins to taste
- Boil water, let it cool slightly and add kvass wort concentrate to the pan.
2. Gradually add sugar and stir.
3. Add dry yeast, stir with a spoon until sugar and yeast are completely dissolved.
4. Cover the pan with a lid and place in a warm place for a day. During this time, an active fermentation process will take place.
5. After a day, pour the finished kvass into jars, adding a little raisins to each. Be sure to tightly cover the spilled kvass with lids and place it in a cold place for 4-5 hours so that the kvass becomes more vigorous.
Homemade kvass made from rye flour
Kvass made from rye flour is also called village kvass. Its color is much lighter, and in terms of health benefits for the body, rye kvass is ahead of others. The process of preparing such kvass takes a lot of time, but the result is an excellent drink that is suitable both for quenching thirst and for okroshka.
Ingredients:
- water - 2.5 liters
- rye flour - 7 tbsp. l.
- sugar - 4 tbsp. l.
- raisins to taste
First prepare the starter from rye flour. To do this, in a 3-liter jar, 5 tbsp. l. Mix rye flour with warm boiled water (200 ml) until it becomes thick sour cream. Add 2 tbsp. l. sugar (can be replaced with honey). If desired, you can add raisins. Stir well until lumps disappear. We close the jar with a lid and place it in a warm place for 3 days. The starter must ferment and the fermentation time depends on the quality of the flour, sometimes the starter is ready earlier.
The next stage is the activation of the starter. We must add 2 tbsp to the resulting starter. l. rye flour, 2 tbsp. l. sugar and add warm water to the shoulders of the jar, stir well. We close the jar with gauze and send it to a warm place (a sunny windowsill would be good) for 5 whole days.
After 5 days, strain the kvass and put it in the refrigerator.
But that's not all - the grounds that remain at the bottom will be useful for a new portion of kvass. You can use the grounds all summer, just activate it each time. To do this, each time after decanting the kvass, add new flour and sugar or honey to the grounds, add warm water and leave to steep for a couple of days. This way you will get a wonderful healthy drink for all hot days at minimal cost.
Homemade kvass from malt
Another recipe for easy preparation of kvass at home from malt. Malt is soaked and sprouted seeds of cereals - barley, rye, oats, etc. Malt starts the fermentation process and is widely used for making beer and kvass. Making malt is a labor-intensive process, so we will use ready-made rye malt, which is sold in the store.
We will need:
- rye malt - 110 gr.
- water - 5 liters
- dry yeast - 3 tsp.
- sugar - 400 gr.
Boil water in a saucepan, and immediately after boiling, add malt into it. Stir well to dissolve all lumps.
Pour a little malt solution (about 1/2 cup) into a separate glass, cool to about 35 degrees, then add yeast. Cover the glass with a towel and place in a warm place to ferment for 10-15 minutes.
Pour sugar into the remaining solution and mix well until it is completely dissolved.
Add the fermented yeast to the warm malt solution and leave to brew for about 12 hours.
Afterwards all that remains is to strain the kvass through cheesecloth, pour it into bottles and put it in the refrigerator. It is advisable for the kvass to stand in the refrigerator for another 1-2 days.
I hope that warm days will finally arrive and we can enjoy delicious summer drinks.
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 a true national product - Russian kvass. We will talk about a real homemade drink, and not about a kvass surrogate, which is increasingly being sold in stores. Homemade intoxicating drink has more than 150 recipes, some of which have a centuries-old history. Completely different products are used as raw materials for kvass: bread, yeast, beets, birch and Apple juice, dried fruits, sprouted wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.
The benefits of kvass
Thanks to its composition, kvass is almost The best way quenching thirst. After a glass of intoxicating homemade drink, you will feel a surge of strength and increased performance. Homemade kvass helps the stomach better cope with the digestion of too fatty foods. Digestion processes improve and appetite awakens. This drink helps restore 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 on the functioning of the gastrointestinal tract in particular.
In Rus', homemade kvass was considered a real healing drug that helped restore strength after a serious illness and endure hardships during famine. Some old sources indicate that homemade intoxicating drink has a beneficial effect on male potency.
Is it possible to drink kvass if you are overweight 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 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 an aid to body shaping and getting rid of excess fat, you should choose recipes with a minimum amount of sugar or without it at all. Beet kvass is optimal for those losing weight, which can become the main product on fasting days.
Homemade kvass: recipes
Let's take a look at several recipes on how to make kvass at home.
Recipe No. 1 Bread
Sourdough ingredients:
Ingredients for kvass:
- One and a half liters of water (boiled);
- Black bread – 2 pieces;
- Sourdough - half a liter jar.
Preparation.
How to make homemade kvass? Not everyone knows the answer to the question posed. In this regard, we want to devote this article to this topic.
general information
Bread kvass is a traditional Russian drink. In Rus' it was used all year round. It was popular both in monasteries and in noble estates, and in peasant huts, and even in the royal chambers. It is noteworthy that kvass made from bread quite easily quenches thirst, quickly restores strength and relieves fatigue. That is why this drink is very popular today.
The benefits of kvass
Almost everyone knows that natural homemade kvass is good for health. After all, just a few decades ago in hospitals and infirmaries it was equated with medicines. And today doctors know that kvass regulates the activity of the gastrointestinal tract, significantly improving digestion, and also prevents the proliferation of microbes and improves overall tone.
Thanks to the presence of vitamins and microelements, bread kvass can have a positive effect on all systems of the body. So, it is recommended to use it for the following deviations:
- for diseases nervous system and hearts;
- for the treatment of hypertension and cleansing of blood vessels;
- with gastritis, which is accompanied by low acidity (in this case, it is necessary to drink kvass before directly eating food);
- to restore liver cells;
- to improve overall well-being (due to the presence of lactic acid, magnesium, amino acids, trace elements, calcium and B vitamins in the drink);
- for arrhythmias;
- as a choleretic agent;
- to increase potency, strengthen teeth, etc.
Homemade rye kvass: recipe
Kvass is a summer drink. Many people think so. And this is no accident, because in the summer heat you really want to drink something refreshing. It should be noted that such a drink can be easily purchased at any store. But it turns out tastier and healthier if you prepare it at home. And a time-tested method will help us with this.
Making rye kvass at home is not as difficult as it seems at first glance. Moreover, to prepare such a drink you only need simple and affordable ingredients. After mixing all the components, the kvass will be ready for use within a day. By the way, you can store it for several months, but only in a cool place.
So, before making homemade kvass, you should prepare the following components:
- cold water - 3 l;
- ground rye crackers - a full faceted glass;
- granulated sugar - a full glass;
Cooking process
How to make homemade kvass to make it as tasty as possible? To do this, take a three-liter glass jar, wash it thoroughly, and then add ground rye crackers, granulated sugar and dry granulated yeast. Next, you need to pour cold water into the container. Moreover, the liquid should not reach 4-5 centimeters to the edges of the jar.
To make the kvass tasty and ferment quickly, it is recommended to thoroughly mix the contents of the jar with a large spoon. As a result of this procedure, the granulated sugar should completely melt. If desired, in ready mixture You can add a few dark raisins. They will give kvass not only a pleasant shade, but also a special taste.
After all the ingredients are mixed, cover the filled jar with a glass lid and place it in the sun. By the way, tightly closing the container with kvass is not recommended. If you neglect this advice, then during the fermentation process the lid may fly off, splashing your entire room with aromatic drink.
Final stage
In total, preparing kvass at home can take you about two days. After all, after you put the filled jar in the sun, exactly that much time should pass. If you want to get a less “vigorous” drink, then it should be removed from the sun after 1-1.5 days.
The finished kvass must be strained through cheesecloth or a strainer, and then poured into bottles (plastic can be used) and placed in refrigerator. After cooling, the drink can not only be drunk, but also used to prepare such a delicious traditional Russian dish as okroshka.
How to re-make kvass?
It should be noted that after preparing homemade kvass, a wort should remain from it, which can be used to create a new drink. To do this, take 3-4 large spoons of the mixture, put them in a jar, add the same amount of new rye crackers and a glass of sugar. Next, the ingredients need to be poured cold water, mix thoroughly and leave in the sun again for 1-2 days. However, adding yeast and raisins is not recommended. As practice shows, such a starter for kvass makes the drink even more tasty and rich. You can repeat this procedure infinite set once.
Preparing a honey drink
Few people know how to make kvass using honey. And so that you can enjoy this drink, we will present its detailed recipe right now.
So, we need:
- water at room temperature - 5 l;
- rye flour - 1 large spoon;
- granulated sugar - 1/2 cup;
- any honey - 200 g;
- fresh lemon - 1 (small);
- dry granulated yeast - 1/3 dessert spoon;
- dark raisins - add to taste.
Preparing the Components
Before preparing homemade kvass, you should carefully process all the main ingredients. To do this, you need to wash a small lemon and cut it into thin slices. It is also necessary to dilute dry granulated yeast with two large spoons of warm boiled water. As for rye flour, it is also recommended to mix it, but with cold liquid.
Cooking process
After preparing the main components, you can begin preparing a delicious drink. To do this you need to mix lemon, honey and granulated sugar. Next, all the ingredients should be poured into 4 liters of water at room temperature. In the same container you need to add diluted granulated yeast and rye flour. After this, the contents of the jar must be thoroughly mixed for 3-6 minutes, and then closed loosely and placed in the sun. Kvass should be kept in this way for about a day. After 24 hours, another 1 liter of warm liquid must be added to the container.
After thin slices of lemon and raisins float to the surface, the drink is considered suitable. It should be strained through a sieve or cheesecloth, poured into bottles and placed in a cool place. After 2-4 days, you can safely drink the aromatic kvass.
Classic kvass from dry sourdough
Now you know how to prepare homemade kvass yourself. The recipe for such a Russian drink can include completely different ingredients. Moreover, the taste and aroma of the finished product depends on them.
If you want to get the same leavened drink that is sold in barrels on the street, we recommend using ready-made dry sourdough, which can always be found in regular bread stores.
So, to prepare classic kvass at home we will need:
- cold water - 3 l;
- dry sourdough from the store - 4 large spoons;
- granulated sugar - 8 large spoons (more or less, as desired);
- Dry granulated yeast of the “Pakmai” type - 4-5 granules (no more!).
How to prepare the drink?
Kvass at home using store-bought dry sourdough is very tasty. If you prefer a sweeter drink, then it is advisable to add 8-9 large spoons of granulated sugar (per 3 liters of water). If you don’t like sugary kvass, then you can limit yourself to only 6-7 tablespoons of the sweet product.
So, to prepare such a drink at home, you should take a clean three-liter jar and pour granulated sugar and dry starter from the store into it. Next, you need to pour 3 liters of the mixture cold water from the tap. However, it is not recommended to fill the jar to the top, as the liquid may spill during fermentation.
After the container is filled, its contents must be thoroughly mixed with a large spoon (for 3-7 minutes). Finally, you need to add a few granules of dry yeast like “Pakmai” to the jar. It is highly recommended not to use more than this product. If you neglect this advice, the finished kvass may have a pronounced taste and aroma of yeast.
After mixing all the ingredients again, the jar should be loosely covered with a glass lid or multi-layer gauze, and then placed in a warm place. It is not advisable to leave such a drink in the hot sun, as it can become acidic. The main condition for it is shade and a temperature of +27-29 degrees.
Final stage
After 24 hours, you can taste the kvass from the dry starter. If you are not satisfied with it, then the fermentation process can be continued in the same mode. If the drink already seems quite tasty to you, then it should be strained through a sieve or cheesecloth, poured into bottles and placed in the refrigerator. After a few hours, kvass can be safely consumed.
How to use kvass wort?
The mass remaining at the bottom of the jar after you strain the drink is called kvass wort. It is this that must be used to prepare a new batch of the drink. To do this, you need to take 1 glass of the mass, pour it into a clean three-liter container, add 8 large spoons of granulated sugar and 3 large spoons of dry starter. After mixing all the ingredients, they should be loosely covered and placed in a warm place out of direct sunlight. After keeping the drink for 1-2 days, it must be filtered, placed in the refrigerator, and a new batch made from the remaining kvass wort. It should be especially noted that each time your kvass will turn out even more tasty and rich than the previous one. However, adding granulated yeast to subsequent batches is highly discouraged. I would also like to say that the longer you keep the drink warm, the stronger it becomes.
The basic principle of making kvass
As you can see, it is not at all difficult to prepare kvass at home. It should be noted that there is an incredible number of different recipes for such a drink. Some additionally add rye or wheat bread to it, some use dried fruits, and some even use beetroot and garlic kvass. Learning how to make this drink yourself is quite simple. To do this, you just need to know the proportions of the main ingredients. As for the process, it is the same for all drinks:
- prepare and, if necessary, process all the main ingredients (for example, dilute yeast, chop lemon, beets, garlic, etc.);
- take a clean, glass container if possible;
- add all dry ingredients;
- add drinking water;
- mix the ingredients thoroughly;
- cover the dishes loosely;
- put the jar in a warm place (in some cases it can be in the sun);
- wait for active fermentation of the contents of the container;
- keep warm for about 1-2 days;
- strain the kvass;
- pour the drink into bottles;
- cool;
- consume as a regular drink or use for preparing other dishes (for example, for okroshka).
By following this algorithm of actions, you can make absolutely any kvass using almost any ingredients.
To make kvass at home as tasty, aromatic and healthy as possible, it is recommended to adhere to the following rules when preparing it:
