Kvass from black rye bread at home. Bread kvass. How to make delicious kvass at home

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

A quick and easy way to make kvass

Ingredients:

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

Preparation:

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

Homemade bread kvass with yeast

Ingredients:

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

Preparation:

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

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 is a very interesting recipe for making this drink specifically for okroshka. It is not as sweet, but it contains additional ingredients that make the 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 some flour and warm water to it, 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 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.

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.

There are whole legends about the beneficial properties of kvass. Real kvass and metabolism in the human body inhibit pathogenic microflora. This drink increases performance, it is used to prevent vitamin deficiency, since kvass contains many microelements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), and amino acids.

Kvass for the treatment of the nervous system, cardiovascular diseases, hypertension, as well as for improving mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. Bread kvass for eye diseases, improves and strengthens teeth, is often used in diets to reduce weight, helps secretion of gastric juice. Kvass with the addition of beets has a choleretic effect, it restores liver cells and is used for arrhythmia.

Recipe for making real kvass

To make real homemade kvass, you will need the following ingredients:
- loaf (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.

The yeast must be fresh, and the bread for the wort must be rye. It is recommended to store kvass in a cool place. The finished drink should be consumed within two to three days; if stored for a long time, it loses its taste and becomes sour.

Cut Borodino rye bread into slices, place on a baking sheet or frying pan and place in a heated oven to dry. The darker the crackers turn out, the darker the kvass. Be careful not to burn the bread, otherwise the drink will taste bitter. Take a large enamel pan and pour 8 liters of pre-purified water into it, put it on the fire, and boil. Place a glass of granulated sugar and fried crackers into the water and cool. As a result, the water should be slightly warm.

Scoop the cooled water from the pan into a bowl and dissolve the yeast in it. Then pour back into the pan, stirring with a wooden spoon to distribute the yeast evenly. Tie the top of the pan with gauze or cloth and put it in a dark place for two days to ferment.

After the time has passed, strain the kvass through several layers of gauze; if desired, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter jars, throw a small handful of raisins into each. Cover the jars with saucers and place in the refrigerator for a day.

The utensils for preparing kvass must be enamel or glass; an aluminum pan oxidizes, so you cannot cook wort in it.

A sediment should form at the bottom of the jar. Carefully pour the kvass through a strainer into clean jars, trying not to stir up the sediment. Place the raisins back into the kvass. Real

Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to prepare. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will allow you to quench your thirst quickly.

I haven’t delved much into history, but I know where the Russian expression “ferment” came from. We associate it with drinking - alcohol. The fact is that kvass used to be an alcoholic drink. And now it can be done like that. It turned out to be a kind of beer analogue. More precisely, beer is an analogue of kvass, so more precisely.

Well, over time it was made non-alcoholic, and thus it became much healthier. Its best advantage is that it perfectly removes thirst. All these sweet carbonated drinks, on the contrary, make you want to drink, drink and drink more. But kvass doesn’t - especially when it’s cold.

And also, it is used to make okroshka in the summer - another favorite summer dish and another topic for our blog.

Kvass at home can be different: kvass wort, rye bread, honey, fruit, berry...

The fastest and easiest way to prepare kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass recipe for a 3-liter jar.

I offer you a simple, urban option for preparing kvass in a three-liter jar. The process will not take much time - in just a day you will already have a refreshing, sparkling, cool drink.

Save the bread starter from the first batch so that you won't need yeast for subsequent preparations. Homemade bread kvass recipe is designed for a 3 liter jar.

Ingredients:

Borodino bread - 5 slices;
Raisins - 1 handful;
Sugar - 3 tablespoons;
Dry yeast - 0.5 teaspoon;
Purified water - 3 liters.

Cut Borodinsky or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until lightly burnt - this will give the kvass a beautiful color and flavor. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins add sharpness to kvass.

Pour boiled water, but cooled to 70 ° C (approximately), over the crackers. Leave the future kvass to steep for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast and sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

Cover the jar with gauze to protect the drink from dust or insects, place it in a very warm place, maybe on a windowsill in the sun. Let the kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and seal well. Place in the refrigerator to ripen for another day or less. To add even more sharpness, you can throw two or three more raisins into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the starter (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

This kvass quenches thirst very well and is very tasty to eat in okroshka. Bon appetit.

Kvass made from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also as the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. It is very easy to prepare it at home.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. To prepare we need these Ingredients:

Black bread - 2 crusts;
Granulated sugar - 1 teaspoon (with a heap);
Water - 2 glasses (warm).

Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown crackers.

Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished starter has a sour smell and a cloudy appearance.

Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.

Add boiled warm water and cover with a lid. Place in a warm and dark place. After a day, the liquid will “sparkle” and a typical smell will appear.

Then we pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

Once cooled, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

This kvass has been made for a very long time, even by our grandparents. The taste of mint and currant perfectly quenches thirst in the sultry heat.

We will need:

Water - 2.5 l;
Rye crackers - 200 g;
Sugar - 100 g;
Raisins - 30 g;
Yeast - 20 g;
Mint - 10 g;
Black currant leaves - 8 pcs.

Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours.

Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and black currant leaves. Leave for 10-12 hours, covered with a clean napkin.

When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

Recipe for kvass with sourdough and rye flour.

I never thought, but it turns out you can make kvass with rye flour. Nothing complicated, try it, very tasty.

Ingredients:

Rye flour - 450 g;
Sugar - 180 g;
Dry yeast - a pack;
Water - 3 liters (a little less);
Raisins - 10-12 pcs (not washed).

Of course, first we’ll prepare the starter.

To do this, combine a glass of flour and 1 teaspoon of sugar. Pour boiling water over it all, stirring until the mixture reaches the consistency of sour cream. We'll also send the raisins there. Send the mixture to a warm place, after covering it with a towel.

As soon as the mixture begins to “stir,” foam, and emit a sour smell, it is ready. This takes at least a day.

Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.

The next morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours, the cold drink is ready to drink.

That's how fast and easy it is!

Homemade kvass according to grandma's recipe.

This drink has been prepared for a very, very long time. It is noteworthy that it is prepared without yeast. At the same time, the taste is amazing. Although it’s not for everyone, those who don’t like beets may not like the taste. But we advise everyone to try it at least once. After all, it’s not only tasty, but also healthy.

We will need:

Fresh beets - 500 g;
Rye bread - 50 g (crust);
Sugar - 1 tablespoon;
Water - 3 liters.

Wash the beets, peel and cut into small pieces. We place them in a three-liter jar and fill it with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.

Mix thoroughly and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

We put the jar in a warm, dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

As soon as the foam formation process subsides, the kvass should be poured into bottles and stored in a cold place for cooling.

If you plan to use it as a drink, you can add more sugar. For soups it will be great if you add a little chopped garlic to it.

Homemade kvass (video recipe), bonus.

Well, as a bonus, we decided to show you another good recipe. Some people find it easier to perceive information in video format.

Well, that's all for us, leave your comments below, join us in Odnoklassniki and support us on our channel in Yandex.Zen.

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also healthy. And it quenches thirst very well, unlike sweet sodas, which contain many unknown ingredients. Making kvass at home is not that difficult, but your health will not suffer. Bon appetit and bye everyone.

Homemade kvass - 5 simple recipes for making bread kvass. updated: May 31, 2018 by: Subbotin Pavel

Russian kvass saved a lot of people.
Folk saying

It’s hot... I don’t want to drink... I don’t want regular water, but sweet lemonades make me sick, and they don’t help with thirst, but I just want to drink more... Shouldn’t we drink kvass?

It is very easy to prepare kvass at home; you can see this for yourself by trying to prepare kvass according to our recipes. Moreover, wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, which is so beloved by many in the summer.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water,
125 g dry kvass,
100 g sugar,
20 g raisins,
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour one and a half liters of hot kvass into dry kvass, close tightly and leave to steep for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass rises a little and rises, add warm water. For better fermentation, add a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the grounds. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp. kvass concentrate,
150 g sugar,
½ tsp. dry yeast (or pressed, they work faster),
1-2 tsp. raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add the yeast, cover with a napkin and leave to ferment in a warm place for a couple of days. Taste the kvass, and when you are completely satisfied with it, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again in a warm place to continue fermentation. When the bottles become hard, which indicates that the kvass is well carbonated, put them in the refrigerator. Open with caution!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, berry and fruit juice, grated horseradish (the kvass turns out spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar,
10 g fresh yeast,
a handful of raisins.

Preparation:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and place in a dark place to ferment for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and stir. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and again leave them in a dark place at room temperature for fermentation and carbonation. Then put the kvass in the refrigerator for 3-4 hours and then consume it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water,
250 g rye bread,
50 g sugar,
a handful of raisins.

Preparation:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color your kvass will turn out. Dissolve sugar in boiling water and cool. Place the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse the kvass for 3-4 days, then strain, bottle and store in a cool place. Open bottles of ready-made kvass carefully, trying not to shake them.

By the way, you can use the remaining soaked crackers, in other words, the starter, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, used by our housewives for many years - with the addition of mint and blackcurrant leaves, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar,
30 g raisins,
20 g yeast,
10 g mint,
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours. Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and black currant leaves. Leave for 10-12 hours, covered with a clean napkin. When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

The following several recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar,
15 g dry yeast,
water.

Preparation:
Place the crackers in a jar, fill it halfway, and pour boiling water over the contents. The crackers will swell, which means the amount of water needs to be calculated so that you get a thick paste. Pour less water at first, then add more if necessary. Don’t despair if the starter is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin and let it cool to a temperature of 37-40°C. Add the yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is produced during the fermentation process. This starter is enough for you to make 10 liters of kvass.

Kvass rusks with horseradish root and honey

Ingredients:
2 liters of water,
300 g rye crackers,
50 g honey,
40 g horseradish root,
30 g sugar,
10 g yeast.

Preparation:
Pour hot water over the crackers and leave for 2 hours. Then rub them through a sieve, add yeast and sugar to the infusion and put them in a warm place for 10 hours. Add honey and chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers, you can use wheat bran or various types of flour to make kvass. Try it!

Kvass made from oatmeal

Ingredients:
3 liters of water,
750 g oat flour mixed with bran,
40 ml yeast starter.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and place in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for 24 hours. Store the finished kvass in a cool place for no more than three days, although it will probably go away much sooner.

Homemade kvass made from wheat bran

Ingredients:
3 liters of water,
800 g wheat bran,
300 ml lemon juice,
70 g sugar,
25 g dry yeast.

Preparation:
Pour boiling water over the bran and keep on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and stir.

Kvass made from rye flour with burnt sugar

Ingredients:
3 liters of water,
100 g rye flour,
35 g wheat flour,
100 g sugar,
15 g yeast,
15 g burnt sugar.

Preparation:
Pour rye flour with 50-70 ml of hot water and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool it a little and add the brewed flour into it. Dissolve the yeast in warm water, add wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

It’s easy to prepare the sugar: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass. To prevent the burnt sugar from turning into coal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to form a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water,
250 g sugar,
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp. Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar and water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39°C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Some people like kvass with a mild taste, while others like it with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. Add citric acid to the already aged drink to taste and refrigerate.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice,
200 g sugar,
1 tsp. dry yeast,
2 tsp. instant coffee.

Preparation:
In a large saucepan, combine sugar and coffee, add yeast and stir. Then pour in warm water and juice. Wait until all the ingredients have dissolved and, loosely covering the pan with a lid, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar,
35 g pressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Grind the lemon or pass it through a meat grinder, wrap it in gauze, tie it and place it in a pan or bucket of water. Add yeast and sugar there and stir. While stirring, squeeze the bag of lemon several times and remove. When the ingredients have dispersed in the liquid, pour the resulting solution into bottles, screw on the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of the plastic bottles. The bottle is hard and it is no longer possible to press on the walls - which means the drink is ready. Remember that if you leave the drink in the sun, you will no longer get kvass, but mash. Place the bottles of finished kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey,
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins - to taste.

Preparation:
The whey that remains after making homemade cottage cheese is a valuable nutritious dietary product. White kvass with whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and some washed and dried raisins into the bottom of each bottle. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alarmed by the cloudiness of kvass, but for a homemade natural product this is a normal phenomenon. Sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina