It seems that this was a very long time ago: with the advent of hot summer days, barrels with fragrant foam kvass appeared on the streets, behind which long lines of people with banks in shopping bags lined up. Now this drink can be bought year-round in any store. It is poured into plastic bottles with beautiful labels, but only its taste is not as attractive as the appearance. Home brew will bring more pleasure. You can verify this by tasting a drink prepared according to one of the recipes below.

Kvass from rye bread without yeast

Kvass, delivered without yeast, is free from the specific smell that this component usually gives to the drink. Cooked bread sourdough can be reused, for a total of up to four times.

For one serving of kvass you need to take:

  • 300 g of rye bread;
  • 100-150 g of sugar;
  • 2 liters of drinking water;
  • 25 g of raisins.

The recipe for the steps:

  1. Crush the bread into small slices, dry them a little in the oven, until a crust forms and a characteristic aroma. If you overcook crackers too much, then the drink may have an unpleasant bitterness.
  2. Pour boiling water with boiling water, pour in the norm of sugar and stir. When the mixture cools down to 20-25 C, pour it into a jar, throw raisins and leave it to warm and dark for fermentation.
  3. After the appearance of an acidic smell and foam on the surface of the liquid, hold the drink for another two to three days and filter, add sugar if necessary. Pour into plastic bottles, not reaching 5-6 cm to the neck.
  4. Allow the bottles to stand warm, then cool for four hours, and the drink is ready. The shelf life of such kvass is no longer than 5 days, even in a refrigerator.

The taste of kvass will largely depend on the quality of the bread used. It should be fragrant, and stale after one to two days.If you take Borodino bread, the drink will have a light aftertaste and aroma of caraway seeds.

With mint and currant leaves

You can put kvass at home not only on bread, but also on any berries (currants, raspberries, blueberries, lingonberries or blackberries). A special aroma of the currant product will add a couple of sprigs of mint and currant leaves.

Proportions of ingredients:

  • 3 l of water;
  • 300 g currant berries;
  • 160 g of sugar;
  • 6 g of dry yeast;
  • 9 highlights
  • 3 currant leaves;
  • 2 small sprigs of mint.

Working process:

  1. Boiled mint and currant leaves in boiling water for 2-3 minutes.
  2. Remove the broth from the fire and put the mashed currants in it, cover with a lid and leave to cool completely.
  3. Filter the cooled infusion, add sugar and yeast to it.
  4. Leave kvass in a glass jar covered with gauze, wander in a warm place.
  5. Then bottle the drink and ripen for a couple of days in the refrigerator.

Currant and mint leaves can be used to add flavor and bread kvass prepared according to the previous recipe. In this case, crackers are not poured with boiling water, but with hot currant-mint broth.

Sourdough and rye flour recipe

Sourdough for kvass, cooked on rye flour, allows you to get a tasty drink. It is called white kvass.

To make a drink at home, you must take:

  • 3-4 liters of water;
  • 10 g of fresh yeast;
  • 250 g peeled rye flour;
  • 60-80 g of sugar.

Cooking:

  1. Dissolve yeast, 30 g sugar and the same amount of rye flour in 200 ml of water. Allow this mixture to foam in warmth. Mix the remaining flour with boiling water until the consistency of sour cream.
  2. When the rye dough has cooled, combine with the yeast, the remaining sugar and the prescribed amount of water. Let kvass ferment in a warm place.
  3. After 1-2 days, strain the drink, bottle and hold in the cold for 8-12 hours before drinking.

The color of this kvass is not too saturated, so you can tint it with dried rye bread crusts if you wish.

Cooking with raisins and honey

In olden times, this drink was prescribed for medicinal purposes to weak and depleted scurvy of patients. But even for those who do not suffer from any ailment, it will be useful to drink a glass of refreshing honey kvass on a hot summer day.

To prepare it you will need:

  • 5 l of purified drinking water;
  • 400 g of honey;
  • 310 g raisins;
  • 7 g of dry yeast;
  • 15 g of rye flour;
  • 1 lemon.

Cooking method:

  1. From rye flour and yeast, prepare a mixture that is diluted to a state of gruel with a small amount of water. Chop the lemon into thin slices.
  2. Dissolve honey in four liters of water, add raisins, gruel from yeast and flour, lemon. Mix everything well and put in a warm place.
  3. In a day, add another liter of water and ferment the drink until the moment when lemon circles and raisins surface up.
  4. Then the drink is filtered through several layers of gauze, bottled, adding a twist to each, and kept for two more days in the refrigerator.

An important point. In any recipe for kvass where raisins are used, it is added to the drink without first washing, so as not to wash off the yeast microorganisms from the surface of dry grapes.

Homemade kvass with oats

It is very simple to prepare kvass with oats from the minimum amount of ingredients. The grain needed to complete the recipe can be purchased at a health food store or in the market.

To make this option a refreshing drink, you must prepare:

  • 500 g of crude oat grains;
  • 2.5 liters of water;
  • 200 g of sugar.

Cooking Technology:

  1. Thoroughly rinse oats from fine litter and dust. Transfer it to a three-liter bottle, add half the norm of sugar, add water and leave it warm to get the starter fermented barley grains.
  2. After four to five days, when there is active fermentation, remove stale water, and pour the grains with a new portion, add sugar and put back into heat.
  3. In a day, kvass will be ready. It remains only to strain, bottle and cool.

To enrich the taste of the drink, you can replace sugar with honey or add a little raisins, a few leaves of mint or lemon balm, the zest of an orange or lemon.

Grandma's Drink

Many housewives of earlier times made kvass from brown bread. They did this, not particularly observing strict proportions, mainly focusing on their own taste.

The recipe for this drink is uncomplicated, and the proportions from which you should build on will be:

  • 150-200 g of rye crackers;
  • 80-120 g of sugar;
  • 11 g of dry yeast;
  • 2.5 liters of water.

Making kvass like a grandmother:

  1. In a glass jar, designed for 3 liters of liquid, pour crackers and sugar. Pour everything with boiling water, filling the tank with about 4/5 of the total volume.
  2. When the water cools down to a temperature acceptable for the yeast, and the crackers become sour, pour and stir the yeast. Cover the jar with a lid and wrap it with a warm blanket, leave it for 12 hours.
  3. Then strain the drink and cool before use, and use the resulting leaven for the next portion of kvass, adding only sugar and warm water to it.

It is worth noting that the first portion of the drink often has a not very pleasant yeast aroma, but already with the second use of sourdough, it disappears. After the third preparation, a little fresh rye crackers should be added to it.

Kvass for okroshka at home

Such cold soup as okroshka is often cooked with kvass.

The drink in this case is not too sweet, the recipe with the horseradish root is perfect:

  • 400 g of brown bread;
  • 2.4 liters of water;
  • 60 g horseradish root;
  • 95-110 g of sugar;
  • 40 g of honey;
  • 16 g instant yeast.

Cooking Algorithm:

  1. Cut the bread into small slices, dry in a dry frying pan or in the oven. The resulting product in a container suitable for displacement (glass or enameled) pour boiling water and leave for 5-6 hours.
  2. After this, strain the liquid through several layers of gauze, add yeast, a vigorous root and sugar passed through the meat grinder. Mix everything and leave to warm for 4-5 hours.
  3. As soon as the foam appears on the surface of the kvass, it must again be filtered off, add honey, bottled, allowed to stand in the cold, and you can start cooking okroshka on a delicious homemade kvass.

This basic kvass recipe can be slightly modified by adding a little raisins or ginger root. The latter is put together with horseradish, and raisins can be introduced at the fermentation stage or put one dried grape in a bottle of the finished drink.

Cooking with kvass wort

It is not always possible to independently prepare the starter for a refreshing summer drink. In this case, the purchased base will help out - the ready-made kvass wort.

The list of ingredients required in this case will be as follows:

  • 40 ml of kvass wort;
  • 160 g of sugar;
  • 3.5 g of yeast;
  • 3 l of cooled boiled water;
  • raisins - optional.

How to make kvass on a must:

  1. Dissolve the prescribed amount of sugar and must in 500 ml of water. Place the resulting mixture in a three-liter jar, top up with water.
  2. Pour yeast without stirring, leave it for a day or two. Periodically, you need to try the drink, if the taste suits you, you can go to the next stage.
  3. Filter kvass and pour into plastic bottles, adding a few zest to each. Allow the drink to ripen in the refrigerator. When the bottles become hard and the drink is carbonated, it can be consumed.

When buying a wort for kvass, you need to choose an almost black concentrate with a thick consistency. These are indicators that a product is of high quality.

Homemade kvass is a drink with a short shelf life, not more than 3-5 days. Even in the refrigerator, the fermentation process continues, so it can ferment and lose its refreshing taste, turning into a low-alcohol product.

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