This drink is in particular demand in the summer, but this does not mean that it should not be drunk in other seasons. Today we will learn how to cook kvass at home from rye bread.

Quick and easy way to make kvass

Ingredients:

  • Rusks (from dark bread) - 0.2 kg;
  • Sugar - 7-10 tbsp. spoons;
  • Yeast (dry) - 1 tbsp. a spoon;
  • Drinking water - 3 liters.

Cooking:

  1. Take dry rye bread and break it into several pieces. If you have fresh bread, then dry it in the oven.
  2. Boil water. Let it cool down a bit (5 minutes).
  3. Take a 3-liter jar and pour crackers and sugar into it.
  4. Fill the contents of the can with hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
  5. Now add the yeast and stir again.
  6. Now the bank needs to be tightly closed with a lid and sent to insist. Wrap kvass in an old blanket and let it roam for 12 hours. Be careful, if there is not enough free space in the bank, then kvass can break the lid.
  7. After 12 hours, you can get a jar of kvass. Now strain the drink through cheesecloth and you can already drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink that has no harmful substances at all.

Homemade Kvass with Yeast

Ingredients:

  • Bread (rye) - 500 g;
  • Sugar - 0.25-0.3 kg;
  • Water - 5 L;
  • Yeast (dry) - 5 g (pressed yeast can also be used, only 20 g will be needed).

Cooking:

  1. Turn on the oven 200 degrees.
  2. Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because extra elements are not needed here.
  3. Lay bread on a baking sheet. It is not necessary to lubricate it, otherwise our kvass will give oil.Do not be afraid, the bread in a short time does not have time to burn.
  4. Submit the cubed form into the preheated oven for 5 minutes. You can bake crackers for longer, then the kvass will be darker and the taste will become sharper.
  5. Pour 5 liters of drinking water into a large bowl and boil it.
  6. Wait until the water has cooled and will have room temperature.
  7. Prepare two 3 liter cans. Pour the prepared water into jars. Add crackers in jars (divide them into two parts and throw in jars).
  8. Wind the tops of the cans with gauze (because you can’t cover the kvass during fermentation) and send them to a dark place. Banks with kvass should be infused at room temperature for 48 hours.
  9. Dilute the yeast in a small bowl (follow the instructions on the packaging).
  10. Strain all the kvass through cheesecloth. Rusks that remained in the gauze will need to be squeezed out well, then they can be thrown away, we will not need them anymore.
  11. Pour strained kvass into cans again.
  12. Add the diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be sufficient). Mix everything very well with a long spoon.
  13. Now cover the jars with lids, but do not close them. Carbon dioxide should calmly go outside, otherwise the banks may burst.
  14. Kvass should roam for 16 hours at a temperature of 18-25 degrees, while it should be in a dark place.
  15. Remove both cans and add sugar to them. Be guided by your taste preferences.
  16. Ready kvass to bottle. Twist them.
  17. Send the bottles for the last time - send them to a dark place with room temperature for 4 hours.
  18. Now our kvass is ready! Before use, it must be cooled. As soon as you put the bottles with kvass in a cold place, the fermentation process will stop.

Be careful! Such kvass is stored for no more than 3 days.

No yeast - with raisins

This recipe is good in that the drink will not have an unpleasant yeast aroma.

Ingredients:

  • Rye bread - 0.3 kg;
  • Raisins - 0.025 kg;
  • Drinking water - 2 l;
  • Sugar - 0.1-0.2 kg.

Cooking:

  1. Cut the bread into small pieces (do not cut the crust).
  2. Preheat the oven to 180 degrees.
  3. Put the bread in one layer on a baking sheet. The mold must not be greased!
  4. Place the pan in the oven for 3-4 minutes. Bread needs only to be dried, not fried, otherwise the finished drink will be bitter.
  5. Boil 2 liters of water.
  6. Put crackers in a saucepan and pour boiling water over them. Pour about 50 grams of sugar to them, mix everything. Wait for the water to cool completely.
  7. Pour raisins into cold water. Now it’s better to pour the drink into a jar. Do not cover with a lid. Just cover the jar with gauze to prevent insects from getting inside.
  8. Place the jar of kvass in a dark, dry place, but at room temperature.
  9. Leave the drink to brew for three days. On the first day, foam forms on kvass - this is an indicator that you did everything right, since the fermentation process has begun.
  10. After the specified time - kvass must be filtered. To do this, take the cheesecloth and put it in several layers, pass the entire drink through it, collecting all the flesh in the cheesecloth. Squeeze the pulp thoroughly and leave it in gauze. From it, you can again get kvass several times (2-3).
  11. Now you can still add sugar to kvass. It is required, at least in small quantities. After all, then carbon dioxide will be emitted and the kvass will turn out carbonated.
  12. Pour the finished drink into bottles, but fill them up to the end, leave a few centimeters on top so that the bottle does not burst.
  13. Send the bottles to a dark place for 6-8 hours. The cover must be tightened, so check the pressure constantly. Ideally, come and unscrew the lid every hour to release gas.
  14. Kvass that has already been saturated with carbon dioxide can be refrigerated. In a cold environment, the fermentation process will stop and the kvass will be ready for use.
  15. When the drink is well cooled - you can drink it. Kvass from rye bread is ready! Such a drink is stored for no more than 5 days.
  16. To get another portion of kvass from the pulp, you need to do the following:
  • Fold the cake in a jar.
  • Boil 2 liters of water and add 100 g of sugar to them. Wait for the water to cool.
  • Pour the pulp with boiled water, mix everything.
  • Throw a small piece of bread (fresh) to the drink.
  • Subsequent actions will be the same as in the main recipe.

It is believed that this kvass is tastier than the first. Cake from this kvass can still be used 1-2 times.

Be careful! The pulp must be reused during the day.

Alcoholic bread kvass - a recipe at home

Ingredients:

  • Rusks from bread - 0.3 kg;
  • Dry yeast - 5 g;
  • Sugar - 0.5-1.5 kg;
  • Citric acid - 3 g;
  • Purified water - 5 liters.

Cooking:

  1. It’s easier to work with breadcrumbs right away, but if you don’t have them, then they are easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and put on a baking sheet. It is worth putting the form right into the oven, preheated to 190-200 degrees, for several minutes. If you want bitterness to be felt in kvass, then hold the bread in the oven a little longer.
  2. Boil 3 liters of water.
  3. Put croutons on the bottom of the pan and pour them with boiling water. Let everything insist under a closed lid for at least 3 hours.
  4. Take a colander and put cheesecloth on it, which is folded layers. Strain the rusks through a colander. Do not throw out the cake.
  5. Boil the remaining 2 liters of water.
  6. Put the used crackers in a pan, and pour them with boiled water. Leave it all to insist on 1 hour.
  7. After the allotted time, strain the water, squeeze the cake well, now it can already be thrown away.
  8. Dissolve yeast with water. We use dry yeast in the recipe, and before adding them to kvass, you need to put them in an active state. Detailed instructions will be on the packaging.
  9. In a large container, mix all the kvass. Add citric acid, pre-soaked yeast and sugar. It must be applied carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
  10. You need to mix everything thoroughly, now send the kvass to infuse for 10 hours. It should be in a dry, dark place, but at room temperature. You can not close the kvass with a lid, just cover it with gauze.
  11. After 2 hours, check the kvass, bubbles should form in it. If they appeared - you did everything right and you get delicious kvass.
  12. After the allotted time, get a drink. Try kvass to taste, if low strength, you still need to pour sugar. At this point, add 0.2-0.3 kg of sugar. Stir everything and send kvass to insist on.
  13. After 5 hours, remove the kvass and taste it again. If the strength is low, pour sugar again. This time, 200 grams will be enough. Stir everything and hide again.
  14. After 5 hours, try kvass. You can still add sugar. The maximum is 1.5 kg of sugar, with this amount the strength will be 12 degrees, you will not get more.
  15. If the taste of kvass completely suits you, then close the container with a lid and send it to the refrigerator until it is completely cooled. If the fortress is acceptable for you, but not enough sweets, then just add sugar to the container and hide it in the refrigerator. The cold will neutralize the fermentation process, so the kvass strength in the refrigerator will not increase.
  16. This kvass can be stored up to 7 days.

So we looked at some interesting recipes. Now you know all the intricacies of cooking homemade kvass. We hope that our recipes will help you a lot on a hot summer day.

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