To prepare kvass in the classic way, you need to spend a lot of time. Dry kvass is an alternative to other sourdoughs. With its help, you can prepare a drink in 1-2 days with various additives: raisins, mint or lemon juice.
Kvass from dry kvass without yeast in a 3-liter jar
This is a simple recipe for making natural kvass, the taste of which resembles a barrel drink. Kvass prepared at home can be used as a base for okroshka.
- Dry kvass 1 (glasses)
- Granulated sugar ⅓ (glasses)
- Boiled water 2 (liters)
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How to prepare kvass from dry kvass for 3 liters at home? Let's prepare all the necessary ingredients for making kvass. We will also need a 3 liter glass jar. We check the jar: it must be clean and without visible damage (scratches, chips, cracks). -
Turn on the stove. Pour 2 liters of water into the pan. To prepare kvass, we need boiled water, so we bring the water to a boil. -
Pour dry kvass into a clean, whole jar and carefully pour boiled water in a small stream. If you add water too quickly, the jar may burst. -
We also add 1/3 cup of sugar to the water with dry kvass. Lightly mix the contents of the jar. -
Cover the jar of kvass with a lid or a thick, dry cloth. You can secure the fabric with an elastic band so that it fits more tightly to the neck of the jar. Place the kvass in a warm, dry place for 2 days. -
After two days, pour the finished kvass into another container (this can be another jar or pan) through a fine sieve. -
Place the kvass in the refrigerator to cool. Pour the chilled kvass into glasses and drink.
Bon appetit!
Kvass from dry concentrate with yeast at home
Kvass turns out very tasty and invigorating. The drink is good for quenching thirst in the summer, and preparing the drink does not take too much time.
Cooking time – 25 hours 30 minutes.
Cooking time – 30 minutes.
Number of servings: 1.
Ingredients:
- Dry kvass – 3 tbsp.
- Dry rye malt – 2 tbsp.
- Sugar – 3-4 tbsp.
- Rye crackers – 2-3 pcs.
- Dry yeast – 1 tsp.
- Water – 2 l.
- Raisins - optional.
Cooking process:
1. To prepare kvass, we need a 3-liter jar. The dishes must be intact and clean. We correct all shortcomings, if any. Place the jar on a work surface and pour sugar into it. Next we send dry kvass and rye malt.
2. Pour water into the pan and place the container on the burner. Turn on the stove over medium heat and bring the water to a boil. We leave it to cool to a temperature of 30 degrees. Pour warm water into the jar in a thin stream up to the beginning of the neck. Pour in the yeast and mix the contents.
3. Place rye crackers on top of the liquid. Cover the jar with thick cloth or gauze (you can use a lid). Leave it alone for a day at room temperature.
4. After 24 hours, strain the kvass into another container through a fine sieve.
5.Kvass can already be used as a drink. However, for a more expressive taste, you can add a little more sugar and raisins. Place the kvass in the refrigerator (cover with a lid first).
6. After cooling, use kvass as an invigorating drink.
Bon appetit!
Step-by-step recipe for making kvass from a dry sourdough mixture
The recipe for making kvass is designed for three liters of water. It must be prepared strictly according to the recipe, otherwise there is a risk of fermentation of the drink. Then the product will simply be spoiled.
Cooking time – 48 hours 35 minutes.
Cooking time – 35 minutes.
Number of servings: 1.
Ingredients:
- Dry kvass – 90 gr.
- Water – 3 l.
- Sugar – 150 gr.
- Baker's yeast in granules – 7 g.
Cooking process:
1. First you need to prepare a container for the future kvass. Most often, a three-liter jar is used for these purposes. We sterilize it with boiling water. To do this, you need to boil water in a kettle or saucepan, and then pour boiling water into a jar. 
2. Pour dry kvass into a jar and fill it with three liters of water. Before adding dry kvass, you need to heat it up a little. It is better to take filtered water. Bring to a boil (put on the stove in advance and heat over medium heat).
3. Add sugar to the water with dry kvass. Mix it with the remaining ingredients until completely dissolved.
4. Yeast remains. If they are already part of dry kvass, then there is no need to add them. Cover the neck of the bottle with gauze folded in several layers or with thick cloth.
5. Leave the kvass in a warm place for 48 hours. After two days, pass the finished drink through a fine sieve into another container. Place in the refrigerator to cool.
Bon appetit!
Delicious homemade kvass made from dry kvass with raisins
The drink made from dry kvass is very tasty and invigorating.
Cooking time – 24 hours 30 minutes.
Cooking time – 30 minutes.
Number of servings: 1.
Ingredients:
- Dry kvass – 3 tbsp.
- Sugar – 3 tbsp.
- Dry yeast – 1 tsp.
- Raisins – 8 pcs.
- Water – 2 l.
Cooking process:
1. The serving is for a 2-liter jar. We check it for cracks and other damage, rinse and wipe thoroughly. Pour dry kvass into a container.
2. Follow with kvass and add sugar.
3. In order for the kvass to become more vigorous and strong, add dry yeast to the jar according to the recipe.
4. Pour raisins into the jar.
5. Pour water into the mixture of ingredients up to the neck of the jar. Mix the contents and cover with a lid, but not tightly. Leave it alone for a day.
6. A day later, strain the kvass through a fine sieve or cheesecloth. Cool slightly. Now the refreshing drink can be poured into glasses and drunk.
Bon appetit!
A simple and tasty recipe for kvass made from dry kvass and malt
This is not a classic version of making kvass, but the drink is no less tasty and rich. The difference is that the ingredients do not contain yeast, but malt.
Cooking time – 24 hours 35 minutes.
Cooking time – 35 minutes.
Number of servings: 1.
Ingredients:
- Dry kvass – 50 gr.
- Sugar – 30 gr.
- Bread – 50 gr.
- Water – 2.5 l.
- Malt – 15 gr.
- Raisins - to taste.
Cooking process:
1. Turn on the stove to medium heat. Pour 25 grams of dry kvass into a saucepan and add one liter of water. Place on the burner and wait until the mixture of water and dry kvass boils. Cook for 3-4 minutes and remove the pan with the contents from the stove. Turn it off.
2. Pour hot liquid into a clean and undamaged three-liter jar, followed by another 1.5 liters of cool water.
3.Add another 25 grams of dry kvass and sugar. Stir until smooth. Next we send the pre-washed raisins.
4. Now it’s the turn of the bread. Cut it into medium-sized pieces and add to a jar of kvass. We choose black bread. We send malt after the bread so that the kvass has a richer color.
5. Cover the jar of kvass with a lid. To completely ferment, kvass needs a day. After 24 hours, strain the kvass through cheesecloth into a separate container and cool.
Bon appetit!
Thanks for the recipes!
The kvass turned out excellent according to the first recipe, I recommend it! Just be sure to follow the recommendations on the packaging of dry kvass and the exact proportions in the recipe.