White kvass is a famous Russian drink, which is mainly used for making okroshka and turi. You can easily prepare it at home using bread or flour. We offer you several different recipes for making this light and refreshing drink at home.
Homemade white kvass made from rye flour
A simple recipe for white kvass for home preparation. The peculiarity of this recipe is the mixing of rye and buckwheat flour, as well as the use of unfermented malt. This kvass quenches thirst well and is perfect for hot summer days.
- Rye flour 65 (grams)
- Buckwheat flour 10 (grams)
- Unfermented malt 15 (grams)
- Raisin 10 (things)
- Boiled water 1.8 (liters)
- Leaven 1 (tablespoons)
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How to prepare white kvass at home? Add the required amount of rye flour. -
Mix it with buckwheat flour and malt. -
Brew the entire mixture with a liter of boiling water. -
Mix. -
Using a whisk, break up the lumps of flour and bring the mixture to a homogeneous mass. -
Cool to 37 degrees and pour in 1 tablespoon of sourdough, which we previously prepared from wine yeast and rye flour. -
Add raisins to the mixture. -
Mix thoroughly. -
Cover with a towel and leave for a day at room temperature. -
After a day, pour in half a liter of boiled water. -
Stir and leave again for a day. Add the remaining water and leave again for a day. -
Strain the kvass through cheesecloth into a bottle and leave to cool in the refrigerator. -
Serve the finished kvass to the table. Bon appetit!
How to prepare delicious white kvass for okroshka?
Real okroshka is prepared with white kvass, but it is almost impossible to find it in stores. Therefore, we offer a simple recipe for homemade white kvass, which will make your okroshka tasty and aromatic, and in addition, will serve as an excellent refreshing drink.
Cooking time: 2 days.
Cooking time: 20 min.
Servings – 6.
Ingredients:
- Rye flour – 300 gr.
- Water – 6 l.
- Bread leaven – 2 tbsp.
Cooking process:
1. Bring 3 liters of water to a boil.
2. Pour rye flour into water.
3. Stir and leave to cool overnight.
4. Add the starter mixture into the mixture, which has cooled to approximately 37 degrees, and leave it for a day.
5. After a day, add the remaining water to the mixture and leave for 12 hours.
6. The result should be dense and sour kvass for okroshka. Bon appetit!
A simple and tasty recipe for white kvass with yeast
This recipe uses yeast and bread crumbs instead of flour. This white kvass turns out to be more liquid and will definitely not have a floury taste. It is quite easy to prepare, and it tastes very tender and pleasant.
Cooking time: 4 days.
Cooking time: 20 min.
Servings – 3.
Ingredients:
- White bread – 200 gr.
- Granulated sugar – 3 tbsp.
- Raisins – 15 pcs.
- Artesian water – 3 l.
- Dry yeast – 5 gr.
Cooking process:
1. Cut white bread into cubes of approximately 2 centimeters each.
2. Fry them in a frying pan without oil until golden brown.
3.Transfer the crackers into a jar, add sugar and raisins, and add yeast. Fill them with water at room temperature. Cover the jar with gauze, folded in layers.
4. Let the kvass steep for 3 days.
5. Strain the finished kvass and cool it in the refrigerator. Bon appetit!
White kvass without yeast at home
In this recipe, white kvass is prepared using sourdough, without the use of yeast. It is easy to make, and the ingredients for its preparation can easily be found in any home. It makes a wonderful summer drink and an excellent base for okroshka.
Cooking time: 4 days.
Cooking time: 20 min.
Servings – 3.
Ingredients:
- Rye flour – 8 tbsp.
- Water – 3.5 l.
- Raisins – 30 pcs.
- Granulated sugar – 3 tbsp.
Cooking process:
1. Pour flour into a large basin, pour 2 glasses of water into it and mix everything thoroughly until creamy. Add sugar and stir the mixture again.
2. Add unwashed raisins to the dough to speed up the fermentation process.
3. Cover the dough with a towel and leave in a warm place. A sour smell will indicate the readiness of the starter.
4. Take the raisins out of the starter and pour it into a clean jar.
5. Fill the starter with water, cover the jar and leave to infuse for 3 days.
6. Strain the finished white kvass and put it in the refrigerator.
7. Serve the chilled kvass to the table. Bon appetit!
Fragrant white kvass with horseradish
A somewhat unusual, but no less interesting recipe for white kvass. It is prepared using horseradish and honey, a combination that may surprise some and will definitely exceed all your expectations. The kvass turns out very fresh and is ideal for the summer heat. It will also make an excellent okroshka!
Cooking time: 3 days.
Cooking time: 20 min.
Servings – 4.
Ingredients:
- Rye bread – 800 gr.
- Grated horseradish – 100 gr.
- Honey – 100 gr.
- Raisins – 50 gr.
- Fresh yeast – 20 gr.
- Sugar – 2 tbsp.
- Millet – 50 gr.
- Water – 4 l.
Cooking process:
1. Prepare crackers from rye bread using the oven. After that, put them in a saucepan and pour boiling water over them.
2. After 3 hours, filter the infused water through cheesecloth and add yeast to it. Leave the mixture for 6 hours, then heat it up and add horseradish and honey.
3. We also add sugar to the kvass, but you can skip this step.
4. Pour the kvass into bottles, adding a few raisins and a little millet to each. We close the bottles and put them in the refrigerator in a horizontal position for 2 days.
5. Strain the finished kvass again and serve. Bon appetit!
Step-by-step recipe for making white kvass with mint
A wonderful refreshing drink for particularly hot days. The key ingredient of this kvass is spicy mint, which gives the kvass a special freshness. You won't find such a drink in any store!
Cooking time: 3 days.
Cooking time: 20 min.
Servings – 4.
Ingredients:
- Water – 3 l.
- Mint – 135 gr.
- Citric acid – 0.5 tsp.
- Dry yeast – 2 tsp.
- Granulated sugar – 250 gr.
Cooking process:
1. We prepare all the necessary products.
2. Wash the mint and add it to the boiling water along with the sprigs. Cook it, stirring, for about 5 minutes.
3. Remove the broth from the heat, add citric acid and sugar and stir until dissolved. Let the liquid cool under the lid to 37 degrees.
4. Add yeast, stir, cover the liquid and leave to ferment for about 6 hours at room temperature.
5. Strain the kvass into bottles and put it in the refrigerator for 3 days. Serve chilled, enjoy your meal!
