Homemade kvass in a 3 liter jar

In addition to taste, homemade kvass also has a number of advantages over store-bought kvass, since it consists of the simplest and most natural ingredients, and becomes carbonated due to the natural fermentation process. It gives a feeling of fullness, although it is low in calories, and is also useful for cleansing the intestinal microflora.

Homemade kvass from bread without yeast in a 3-liter jar

Kvass without yeast is infused much longer, but thanks to this it turns out to be richer and brighter in taste.

1. 
   How to make homemade bread kvass in a 3-liter jar? Cut the bread into equal cubes with sides about 2 centimeters.
2. 
   Place the cubes on a baking sheet and place in the oven preheated to 180 °C. The bread should dry out and darken.
3. 
   Depending on how crispy the crackers are, the kvass will turn out darker and richer in taste. The main thing is not to overcook so that the burnt bread does not become bitter.
4. 
   Place the finished crackers in a separate bowl and let cool slightly.
5. 
   Add raisins to black bread. In addition to taste and aroma, it is needed to speed up the fermentation process.
6. 
   Add sugar to the contents of the bowl and stir.
7. 
   Place the mixture in a three-liter jar and fill it with boiled water at room temperature. Cover the neck of the jar with several layers of gauze and leave the drink to steep for 3-4 days.
8. 
   Strain the finished kvass through a sieve and pour into a plastic bottle for convenience. The remaining soaked crackers can be reused as a starter when preparing a new batch of kvass. Then you will need half of the softened bread and half of the new crackers, and you will also need to add less sugar.

Bon appetit!

Kvass from bread with yeast at home

Adding yeast to kvass, firstly, speeds up the fermentation process, and secondly, makes it not fermented milk, but alcoholic, so such kvass can become a low-alcohol drink.

Cooking time: 2-3 days

Cooking time: 20 minutes

Servings – 6

Ingredients:

• Black bread – 300 gr.
• Granulated sugar – 6 tbsp.
• Raisins – 15 gr.
• Water – 3 l.
• Yeast – 1 tsp.

Cooking process:

1. Cut the black bread into large bars about 3-5 centimeters in size, place on a baking sheet and dry in the oven at 180 °C. The richness of the color and taste of kvass depends on the degree of toastiness of the bread.

2. Pour the crackers into a three-liter jar, heat the water to 60-70 °C and pour it over the bread.

3. Pour sugar into the jar. If you find kvass not sweet enough, you can add a little more sugar to the finished drink. When the water has cooled to 30 °C, add instant yeast and stir the contents of the jar.

4.Also, for more intense fermentation, carbonation and taste, add raisins to the water.

5. Mix all ingredients thoroughly, cover the neck of the jar with several layers of gauze and leave for 2-3 days. The longer the drink ferments, the higher the alcohol content will be.

6. Strain the finished kvass through a sieve; if you wish, you can add sugar burnt in a frying pan to give the drink an amber color and an interesting taste. Save the remaining soaked crackers and use them as a starter when preparing kvass in subsequent times.

Bon appetit!

How to make kvass from black bread with raisins?

Adding raisins to kvass makes the taste of the drink richer, slightly sour and interesting. It also speeds up the fermentation process and the kvass becomes more carbonated.

Cooking time: 2-3 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Black bread – 400 gr.
• Granulated sugar – 150g.
• Raisins – 25 gr.
• Water – 3 l.

Cooking process:

1. Cut the black bread into small cubes, about 1-2 centimeters in size.

2. Place the cubes on a baking sheet and dry in the oven at a temperature of 180-200 °C on the “Grill” mode for 10-15 minutes. Make sure that the crackers do not burn, otherwise the kvass will taste bitter.

3. Pour the cooled crackers into a jar. Boil water, pour in crackers and leave for 3-4 hours.

4. When the water has cooled to room temperature, add half of the total amount of sugar to the breadcrumbs and mix.

5. After sugar, add raisins to the breadcrumbs and mix again.

6. Cover the pan with gauze folded in several layers and leave to steep for 12 hours in a warm place.When the kvass begins to ferment, it must be moved to a dark place, or left in a far corner so that it is not exposed to direct sunlight. So it should sit for another day.

7. Place several layers of gauze in a sieve and carefully strain the kvass through it. Do not throw away the remains in the form of soggy crackers; they can act as a starter when preparing the next portion of kvass.

8. Add the remaining sugar to the strained liquid, stir until it is completely dissolved and pour into jars or bottles. You can adjust the amount of sugar at this stage yourself, to taste. This drink can be stored in the refrigerator for up to 5 days.

Bon appetit!

A simple and tasty recipe for kvass from black bread crackers

Dried black bread makes the color and taste of kvass more saturated, and also adds a slight bitterness. The more you brown the croutons in the oven, the more intense the flavor will be, so you can adjust it yourself.

Cooking time: 3-4 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Black bread – 400 gr.
• Granulated sugar – 50 gr.
• Raisins – 4 pcs.
• Water – 3 l.
• Yeast – 10 gr.

Cooking process:

1. Any dark rye bread is suitable for crackers. Cut it into small bars or cubes, place it on a baking sheet and dry it in the oven at 180-200 °C with convection turned on.

2. Let the resulting breadcrumbs cool, then transfer them to a blender and grind until smooth crumbs.

3. Pour the crumbs into a deep saucepan.

4. Boil water in another saucepan or kettle.

5. Pour boiling water into the pan with ground breadcrumbs, stirring constantly. Let the mixture sit for several hours.

6.Mix the yeast with a small amount of water, about three tablespoons.

7. Add sugar to the cooled mixture of water and crumbs and stir until completely dissolved. Then pour in the diluted yeast and stir until smooth.

8. Cover the pan with a towel or gauze folded in several layers and leave the kvass to steep for 10-12 hours.

9. After the specified time, a dense layer of swollen bread crumbs, foam and gases forms on the surface.

10. Place several layers of gauze in a sieve and carefully strain the kvass through it.

11. Using a funnel, pour the drink into the prepared bottles. Do not fill them to the top, but leave at least 1/8 of the total volume.

12. For more carbonation and interesting taste, add a few raisins to each bottle. Screw on the lid and leave for a couple of hours at room temperature, and then put it in the refrigerator for several days.

Bon appetit!

Step-by-step recipe for making kvass from Borodino bread

Borodino bread has a special taste, which makes the kvass very rich and aromatic. And in combination with fresh mint the drink will be lighter and more refreshing.

Cooking time: 1-2 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Black bread – 400 gr.
• Granulated sugar – 80-100 gr.
• Mint – 3 branches;
• Water – 3 l.
• Yeast – 1 tsp.

Cooking process:

1. Before preparing kvass, cut the bread into cubes and dry either in air or in the oven.

2. Pour the crackers into a jar, add pre-washed sprigs of fresh mint to them.

3. Boil water in a saucepan or using a kettle. Pour sugar into a jar with breadcrumbs and mint and pour boiling water over everything. Stir the contents until the sugar is completely dissolved.

4.Dissolve the yeast in a small amount of water. When the contents of the jar are no longer hot, but warm, pour in the yeast and mix all the ingredients.

5. Cover the jar with gauze folded in 2-4 layers and leave to infuse at room temperature for about 10 hours.

6. Strain the settled kvass through a sieve with several layers of gauze. The crackers can be used later as a starter without adding yeast again.

7. Add more sugar to taste, cane sugar for a more interesting taste, and leave the drink to sit for another 1.5 hours.

8. Pour the finished kvass into bottles, not reaching the top about 1/8. Cover tightly and refrigerate for another 12 hours.

Bon appetit!

Aromatic and rich kvass made from black bread and malt

Malt makes homemade kvass closer in taste to what we are used to buying in stores and gives it a special aroma.

Cooking time: 2 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Black bread – 200 gr.
• Granulated sugar – 100 gr.
• Rye malt – 60 gr.
• Water – 3 l.
• Yeast – 8 gr.

Cooking process:

1. Place a pan of water on the fire and bring to a boil. Grind the brown bread pre-dried in the oven using a blender until crumbly and mix with malt.

2. Pour the mixture of crackers and malt into boiling water, it will begin to bubble and actively foam.

3. Mix everything thoroughly to brew the malt. Remove the pan from the heat and add sugar to the still hot liquid. Stir until completely dissolved and let cool.

4. Pour a small amount of liquid from the pan into a glass, cool and stir in the yeast.

5. Pour the diluted yeast into the cooled contents of the pan, stir until smooth.

6.Cover the container with several layers of gauze and leave at room temperature for 12-18 hours.

7. First strain the settled kvass through a regular sieve to remove large crumbs.

8. Then rinse the sieve, put several layers of gauze in it, about 3-4, and strain the kvass base a second time.

9. Pour the resulting liquid into pre-prepared bottles, after tasting it for sweetness. If necessary, you can add a little more sugar at this stage to make the kvass sweeter. Close the bottles tightly and leave in the refrigerator for 1-2 days. It is important not to fill the bottles to the top, as the cap may simply blow off due to high pressure.

10. The cooled and infused drink is ready to drink. This kvass can be stored in the refrigerator for up to 5 days.

Bon appetit!

Homemade kvass made from white bread with rye sourdough

Kvass made from white bread is unusual because it does not taste like the usual rye kvass. It is lighter, not as rich as on dark bread, but no less tasty.

Cooking time: 1-2 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• White bread – 250 gr.
• Granulated sugar – 100 gr.
• Rye sourdough – 50 gr.
• Water – 3 l.

Cooking process:

1. Cut the bread into small slices and dry in the oven for 20 minutes at 190 °C. Carefully ensure that the crackers do not burn, otherwise the kvass may later become unpleasantly bitter.

2. Meanwhile, fill a saucepan with water, put it on the fire and bring to a boil.

3. Cool the finished crackers at room temperature.

4. Place them in boiling water and cover with sugar. Stir until the crystals dissolve. Turn off the stove and pour a small amount of liquid from the pan into a bowl.

5.Cool the water in the bowl to room temperature, add the starter and mix thoroughly.

6. Add the diluted starter to the breadcrumbs as soon as the water in the pan has cooled. Stir gently, being careful not to break the bread into too small pieces.

7. Cover the pan with gauze folded in 2-3 layers for 10-12 hours in a warm place. An excellent option would be to leave the mixture near a warm radiator.

8. Strain the settled mixture through a sieve and several layers of gauze to remove even the smallest particles of bread. Pour the drink into bottles, without adding about 1/8 to the end, and put the kvass in the refrigerator for 12 hours.

Bon appetit!

Homemade kvass from black sourdough bread

Sourdough allows kvass to ripen faster, making it richer and more carbonated. You can either make the starter separately or use soaked crackers from the previous preparation of homemade kvass.

Cooking time: 9-10 days

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Black bread – 400 gr.
• Granulated sugar – 3 tbsp.
• Water – 3.2 l.
• Sourdough – 1 tbsp.
• Rye flour – 150 gr.

Cooking process:

1. The starter is prepared in advance, within a week. First, mix 30 grams of flour and 30 milliliters of water in a small jar. Every day, throw away half the mass and add another 30 grams of flour and 30 milliliters of water to the rest. On the sixth day you don’t need to add anything, just leave the starter to sit for another day or two.

2. Cut the bread into small bars and dry in the oven for 15-20 minutes at 180 °C. Allow the finished breadcrumbs to cool to room temperature.

3. Heat the water slightly, but do not boil, and pour it into the jar halfway. Add sugar and raisins and stir until the sugar is completely dissolved.

4.Place the bread in the jar and add water, not reaching the neck of the jar about 4-5 centimeters, so that the bread has room to rise. Depending on the room temperature, kvass can be infused for 2-3 days. The warmer it is, the faster it will ferment. Carefully monitor the bread in the jar: if it sinks to the bottom, this means that the kvass has gone sour.

5. Strain the finished drink through a sieve with several layers of gauze, you can add more sugar to taste, then pour it into a bottle and put it in the refrigerator for another day to ripen.

Bon appetit!