Kvass at home

Kvass at home is a light and pleasant drink that contains many healthy microelements and substances. It quenches thirst well, and it can be prepared from various products - from black bread to oatmeal or rice. It’s easy to vary the sweetness of the drink: you just need to add the amount of sugar based on your own preferences.

How to make delicious homemade kvass from black bread?

Homemade kvass is a healthy and simple drink, which, thanks to its bread base, contains many B vitamins. This kvass is easily made from a small set of products. The degree of carbonation of the drink depends on the amount of raisins added.

1. 
   How to make kvass at home? Cut the bread into cubes 3-5 cm long and dry on a baking sheet in the oven.
2. 
   We boil water, cool it to 30-35 degrees, and then pour the bread into a jar and fill it with warm water.
3. 
   Pour sugar into a container with water and bread and stir. To speed up the fermentation process, add yeast and raisins to the jar.
4. 
   Cover the container with gauze and leave to ferment for 2-3 days.
5. 
   Strain the kvass. Store homemade kvass in a cool place and serve in tall glasses.

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Homemade kvass without yeast per 3-liter jar

Kvass from bread can be prepared without adding yeast. In this case, to activate the fermentation process, it is important to take warm boiled water and raisins. You can adjust the sweetness of the drink after preparing it, but sugar is required for making homemade kvass without yeast.

Cooking time: 4 days 30 min.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Rye bread – 250 gr.
• Granulated sugar – 180 gr.
• Raisins – 20 gr.
• Water – 2.5 l

Cooking process:

1. Boil water and then set to cool to 35 degrees.

2. Cut the bread into small pieces and dry in the oven for 10-15 minutes.

3. Dissolve granulated sugar in water.

4. Place dried bread at the bottom of a 3-liter jar and fill it with sweet boiled water, which must be warm for the fermentation process to start. It is important not to fill the jar with water to the brim, because during the cooking process the kvass will rise to the top of the container.

5. Place raisins in the jar, which help fermentation and make the drink more carbonated. Cover the container with gauze and tie tightly. Leave to ferment for a day or two at room temperature. When the fermentation process is activated, the drink should be kept in a warm place for another 2 days. Then the kvass needs to be strained and brought to taste with a new portion of sugar.

6.We pour the kvass into prepared plastic bottles, in each of which it is better to put a few raisins. It is better to store the drink in a cool place.

Step-by-step recipe for making kvass with dry yeast

Homemade kvass, as the best drink for the summer, made from black bread without yeast requires more time for fermentation compared to kvass with yeast, but it turns out vigorous, with a rich taste and beautiful color. For kvass, you must add unwashed raisins, which contain wild yeast on the surface, and well-dried black bread in the oven or in a frying pan.

Cooking time: 5-6 days.

Cooking time: 30 minutes.

Servings: 3 l.

Ingredients:

• Rye bread – 250 gr.
• Raisins – 20 gr.
• Sugar – 180 gr.
• Water – 2.5 l.

Cooking process:

Step 1. Cut a piece of any rye bread into small cubes and dry well in the oven for 15 minutes at 180°C. The bread should be browned but not burnt.

Step 2. Boil clean water for kvass in a saucepan. Dissolve sugar in it and cool until warm (about 30°C).

Step 3. Pour dried black bread into a clean jar, add unwashed raisins and pour warm sugar solution, filling the jar not to the very top.

Step 4. Cover the jar with a gauze napkin, securing it with an elastic band. Then place it for 2-3 days in any warm place, for example, on a sunny windowsill.

Step 5. During this time, the wild raisin yeast will begin to “work”, become covered with small air bubbles, and pieces of black bread will begin to rise to the top. After the start of fermentation, leave the kvass in the same place for another 2 days.

Step 6. After fermentation time (4-5 days), strain the kvass through gauze folded in several layers.The remaining black bread can be refrigerated and used as a starter for faster preparation of the next portion of kvass.

Step 7. Pour the kvass into bottles, add 5-6 unwashed raisins to each, close the bottles with lids and leave in a warm place for another 6 hours to make it more carbonated.

Step 8. Cool the prepared homemade kvass from black bread without yeast for an hour and serve. Bon appetit!

How to make kvass from rye flour yourself at home?

To make homemade kvass with rye flour, you can use herbs: not only mint, but also tarragon leaves or rosemary sprigs. The taste will be more intense, and the aroma will be bright and unusual.

Cooking time: 4 days 2 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Ground rye malt – 1 tbsp.
• Rye flour – 1 tbsp.
• Drinking water – 3.2 l
• Yeast starter – 1 tsp.
• Dry mint – 1 handful.
• Raisins – 10 pcs.

For sourdough:

• Water – 1 tbsp.
• Wheat flour – 3-4 tbsp.
• Fresh yeast – 5 gr.

Cooking process:

1. To make sourdough, mix a glass of warm water with flour until you get a liquid pancake dough, and add yeast to it. Leave the starter in the room for a couple of hours. Leftover unused starter can be kept in a cold place for two weeks.

2. Place rye flour with malt in a container and pour 1 liter of boiling water. To stir thoroughly. Transfer the mixture into a clay or cast iron bowl with a tight-fitting lid and keep in the oven preheated to 100-120 degrees for about 5-6 hours.

3. Remove the prepared wort for kvass from the oven and cool it to 40 degrees, then pour 1 liter of warm water into it and add the starter. Leave the kvass to ferment for a day.

4.After 24 hours from the start of fermentation, add 1 liter of cold water to the container. Brew mint with boiling water and leave to steep for 15-20 minutes. Pour mint infusion and raisins into kvass.

5. After a few hours, taste the kvass and strain it, bottling it. Leave the bottles of the drink in a cool place to ripen for about 2-3 days. Leave the sediment from the prepared drink for the next portion of kvass.

Homemade aromatic oat kvass with honey and raisins

Oatmeal kvass is prepared simply and easily, but its quality depends on the quality of the ingredients, and especially on the oat grains. If you use herbs when preparing the drink - mint, tarragon or rosemary - the kvass turns out more rich and tasty.

Cooking time: 8 days.

Cooking time: 10 min.

Servings – 12.

Ingredients:

• Drinking water – 5.5 l
• Oats – 400 gr.
• Honey – 6-8 tbsp.
• Raisins – 100-120 gr.

Cooking process:

1. Wash the oat grains and put them in a container for making kvass, add honey.

2. Pour clean drinking water over the oats and honey, stir thoroughly until the honey dissolves.

3. Cover the jar with gauze and leave in a warm place for 3-4 days. Drain the first resulting kvass.

4. Add more honey, raisins and a new portion of water to the jar of oats, mix everything and leave for another 3-4 days.

5. Pour the finished kvass into bottles and store in a cool place. Serve chilled.

A simple and tasty recipe for homemade kvass from kvass wort

Preparing kvass using kvass wort is simple; it requires a minimum of ingredients and a day for the drink to ferment. The remaining kvass can be used to prepare the next portion of the drink.

Cooking time: 20 hours.

Cooking time: 10 min.

Servings – 12.

Ingredients:

• Water – 3 l
• Kvass wort (concentrate) – 5 tbsp.
• Granulated sugar – 1 tbsp.
• Fresh yeast – 4 gr.

Cooking process:

1. Pour water into a glass container and leave it in a warm place to warm up.

2. Add kvass wort concentrate into heated water and stir.

3. Pour sugar into the water with the wort and dissolve it in the water.

4. Dissolve the yeast in warm, slightly sweetened water, then pour it into a container for preparing the drink.

5. Place the jar in a warm place for 18-20 hours to allow the fermentation process to begin. After the specified time, the kvass must be filtered and bottled for storage. Use the remainder when preparing a new batch of kvass.

Classic recipe for homemade kvass with raisins and black bread

A classic recipe for homemade kvass, which requires black bread, sugar and yeast. After a day of fermentation, the kvass matures in bottles, where raisins are added. The result is a tasty and light homemade kvass that quenches your thirst well in the heat.

Cooking time: 1 day.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Drinking water – 3 l
• Rye bread – 400 gr.
• Dry yeast – 1 tsp.
• Granulated sugar – 80 gr.
• Raisins – 1 handful.

Cooking process:

1. Cut the bread into small pieces and dry it in the oven at 180 degrees. It is important that the bread slices do not burn, otherwise the drink will be bitter.

2. Boil water, add the required amount of sugar and dissolve it. Leave the water to cool to 35 degrees.

3. In a glass, dissolve the yeast in a small amount of warm water with sugar.

4. Place dried black bread in a container with water, add yeast dissolved in a glass of water. Mix the contents of the container with the drink. This must be done carefully so that the bread does not turn into mush. Cover the jar with gauze and leave it warm for a day.

5.Place 10 raisins in bottles for storing kvass, strain the drink and pour into bottles. Leave the finished kvass to ripen for two days in a warm place, and then store it in the cold.

How to make tasty and aromatic chicory kvass?

Chicory kvass is tasty, with a light floral note. If, during the preparation of kvass, the fermentation process is prolonged beyond the specified time, the drink will become low-alcohol.

Cooking time: 8 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Drinking water – 4.5 l
• Granulated sugar – 450 gr.
• Citric acid – 1 tsp.
• Instant chicory powder – 2 tbsp.
• Dry yeast – 1.5 tsp.

Cooking process:

1. Boil water and add sugar to it, keep on low heat until the sugar is completely dissolved.

2. Add chicory to the container and cool the contents of the pan to 35 degrees, then add the yeast and the required amount of citric acid. The water must be warm for the yeast to work, but not hot, otherwise the fermentation process will not work.

3. Place the water with all the ingredients in a warm, dark place for 2 hours. Every 30 minutes, the contents of the containers must be stirred until signs of fermentation appear - foam and hissing.

4. Pour the kvass into clean, dry bottles, leaving sediment in the pan. Leave the bottles with the drink for 6 hours in a dark, warm place so that the kvass reaches the desired condition.

5. Store the finished chicory drink in the cold, serve in tall glasses, you can add a slice of lemon.

Healthy beet kvass at home

Beet kvass not only quenches thirst well, but is also very useful for preventing hypertension.It cleanses blood vessels and is rich in iron, but it should not be consumed by people with diabetes and urolithiasis.

Cooking time: 6 days.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Beetroot – 1 kg.
• Granulated sugar – 4 tbsp.
• Water – 2 l
• Dried rye bread – 4-5 pieces.

Cooking process:

1. Peel the beets and grate them.

2. Place the grated vegetable in a 3-liter glass container and add sugar and dried pieces of bread to it.

3. Fill everything with clean drinking water, stir, cover with gauze and leave in a dark, warm place for three days.

4. After three days, the contents of the container must be strained, poured into suitable bottles and left to ripen in the refrigerator for another 2-3 days.

5. Serve the finished kvass cold. Bon appetit!

How to prepare tender and very tasty rice kvass?

Rice kvass has a delicate taste and a beautiful caramel shade. It quenches thirst well on hot days and has an invigorating effect. This kvass is easy and quick to prepare, and your family and friends will love the result.

Cooking time: 6 days.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Rice – 150 gr.
• Water – 1.5 l
• Dry yeast – 1 tsp.
• Raisins – 50 gr.
• Sugar – 200 gr.

Cooking process:

1. Boil the rice and then let it cool. Add a tablespoon of sugar, yeast and raisins to the porridge. Stir and leave under film in a warm place for 1 hour.

2. Transfer the rice with raisins and yeast into a glass container.

3. Boil water and cool to 36-38 degrees.

4. Pour sugar into a frying pan and heat it until it begins to melt and change color. Add 50 g to sugar. uncooked rice and fry the mixture until it reaches a beautiful caramel color.Place the mixture in a jar for preparing kvass.

5. Pour warm boiled water into the container, cover with gauze and leave the drink to ferment for 5 days in a warm place.

6. Afterwards, strain the kvass, pour into other clean bottles and leave in the cold for another day to allow the drink to ripen. Serve the finished kvass chilled. Enjoy!