How to make kaas at home. Kvass from black rye bread at home

Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to cook it. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will let you quench your thirst quickly.

I didn’t delve into history much, but I know where the Russian expression “sour” came from. We associate it with drinking - alcohol. The fact is that kvass used to be an alcoholic drink. And yes, you can do it now. It turned out to be a kind of analogue of beer. More precisely, beer is an analogue of kvass, more precisely.

Well, over time it was made non-alcoholic, and thus it became much more useful. Its best advantage is that it perfectly removes thirst. All these sweet carbonated drinks, on the contrary, make you want to drink, drink and drink more. But there is no kvass - especially when it is cool.

And yet, they make okroshka on it in the summer - another favorite summer dish and another topic for our blog.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry ...

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that there are no preservatives in the composition of kvass concentrate.

I offer you a simple, urban version of making kvass in a three-liter jar. The process will not take much time - in just a day you will already have a refreshing, sparkling, cool drink.

Save the sourdough starter from the first batch so you don't need yeast for the next batch. Bread kvass at home recipe is designed for a 3 liter jar.

Ingredients:

Borodino bread - 5 slices;
Raisins - 1 handful;
Sugar - 3 tablespoons;
Dry yeast - 0.5 teaspoon;
Purified water - 3 liters.

Cut Borodino or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until it burns slightly - this will give the kvass a beautiful color and flavor. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins give kvass sharpness.

Boiled, but cooled down to 70 ° C (approximately) with water, pour crackers. Leave the future kvass to infuse for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast with sugar in half a glass of warm water. When the yeast "comes to life", they can be added to the jar and mixed.

Cover the jar with gauze to protect the drink from dust or insects, put it in a very warm place, maybe on a windowsill in the sun. Let kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and cork well. Place in the refrigerator to ripen for another day or less. To give even more sharpness, two or three more raisins can be thrown into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the sourdough (fermented bread) and do not add yeast to the new portion, but otherwise follow the recipe.

Such kvass quenches thirst very well and is very tasty to eat in okroshka. Enjoy your meal.

Kvass from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. It, especially at home, can be drunk even by children. It is very easy to prepare it at home.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For cooking, we need such Ingredients:

Black bread - 2 crusts;
Sugar - 1 teaspoon (with a slide);
Water - 2 cups (warm)

Bread pre-cut into small cubes and dry in the oven. You should get crispy ruddy crackers.

Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. The finished sourdough has a sour smell and a cloudy appearance.

We prepare a 3-liter jar and pour all the resulting sourdough into it. You can sprinkle a couple more croutons of crackers and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Add boiled warm water and cover with a lid. We clean in a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.

Then we pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw on the lid well. Soon the bottles will start to harden. It started fermenting. This means that kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

After cooling, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

This kvass has been made for a very long time, even by our grandparents. The taste of mint and currant perfectly quenches thirst in the sultry heat.

We will need:

Water - 2.5 l;
Rye crackers - 200 g;
Sugar - 100 g;
Raisins - 30 g;
Yeast - 20 g;
Mint - 10 g;
Blackcurrant leaves - 8 pcs.

Dissolve the yeast in a glass of warm water. Pour rye crackers with boiling water and leave for 3 hours.

Strain the wort obtained in this way through cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin.

When your wort is sour, strain it, bottle it, putting a few raisins in each of them, cork and put it in a cool place. After three days you can enjoy delicious kvass.

Recipe for kvass on sourdough and rye flour.

I never thought, but it turns out that you can cook kvass on rye flour. Nothing difficult, try it, very tasty.

Ingredients:

Rye flour - 450 g;
Sugar - 180 g;
Dry yeast - a pack;
Water - 3 liters (a little less);
Raisins - 10-12 pieces (not washed).

Of course, we will prepare the starter first.

To do this, combine a glass of flour and 1 teaspoon with the top of sugar. Pour boiling water over all this, stirring, until the mass acquires the consistency of sour cream. We will also send raisins there. We send the mixture to a warm place, after covering it with a towel.

As soon as the mixture begins to “move”, foam and emit a sour smell, it is ready. It takes less than a day.

Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. We mix everything thoroughly. Cover with a towel and leave warm overnight.

In the morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours, the cold drink is ready to drink.

It's so fast and easy!

Homemade kvass according to my grandmother's recipe.

This drink has been prepared for a very, very long time. It is noteworthy that it is prepared without yeast. However, the taste is amazing. Although an amateur who does not like beets, he may not like the taste. But we advise everyone to try, at least once. After all, not only tasty, but also useful.

We will need:

Fresh beets - 500 g;
Rye bread - 50 g (crust);
Sugar - 1 tablespoon;
Water - 3 liters.

Wash the beets, peel and cut into small pieces. We put them in a three-liter jar and fill it with water so that about 5 centimeters remain to the neck. Add sliced bread and sugar there.

Mix thoroughly and cover with cheesecloth. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

We clean the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

As soon as the process of foam formation comes to naught, kvass must be poured into bottles and put in a cold place to cool.

If you plan to use it as a drink, then you can add more sugar. For soups, it will be great if you add a little chopped garlic to it.

Homemade kvass (video recipe), bonus.

Well, as a bonus, we decided to show another good recipe. It is easier for someone to perceive information in video format.

Well, that's all we have, leave your comments below, join us in Odnoklassniki.

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also useful. And it quenches thirst very well, unlike sweet sodas, which have a lot of obscure ingredients. Cooking kvass at home is not so difficult, but your health will not suffer. Bon appetit and bye bye everyone.

Homemade kvass - 5 simple recipes for making bread kvass. updated: November 13, 2019 by: Subbotin Pavel

LEAVEN
1 day - 30 g rye flour + 30 g water
Day 2 - discard half and add 30 g of rye flour + 30 g of water
Day 3 - discard half and add 30 g of rye flour + 30 g of water
Day 4 - throw away half and add 30 g of rye flour + 30 g of water
Day 5 - throw away half and add 30 g of rye flour + 30 g of water
Day 6 - can be used, but 7 days is better.

PREPARING BREAD KVASS
I make kvass in a 4 liter jar to get about 3 liters (two 1.5 liter bottles) at the output.
Pour half the water into the jar.
It may be warm, but not hot.
Add sugar, raisins and sourdough.

Mix everything well.
Add bread and fill the jar with the remaining water, not reaching the very top 4-5 cm.
When kvass plays, the bread will rise up.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All bread should not fall to the bottom, if it falls, kvass is sour.

Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per litre.
Put kvass in the refrigerator for a day to ripen.
Set aside half of the remaining bread for the next batch.
Throw away the other half and wash the jar.
Start all over again by kneading the remaining bread.
And you are always with kvass!

Sokolova Svetlana

Reading time: 1 minute

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Kvass is a traditional drink with a rich history going back centuries. In ancient Russia, it was cooked everywhere. Each housewife knew how to cook kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. There are many modern options for cooking kvass - from compressed in time to unhurried, from classic recipes to innovative and exotic ones, for example, kvass from oats.

In the article I will talk about popular ways to prepare a popular Slavic drink and give delicious step-by-step recipes.

Classic kvass from black rye bread

Ingredients

Servings: 40

water 8 l
Rye bread 800 g
yeast 50 g
sugar 350 g

per serving

Calories: 27 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 6 g

50 min. Video recipe Print

I cut the bread into thin slices, spread it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. Reduce the temperature if necessary. I make sure that the sliced \u200b\u200bslices are dried, and not burnt.

I put water on the stove, pour sugar. After boiling water, add ready-made bread croutons. I remove the pan from the stove and leave it alone for several hours. Kvass base should cool to a temperature slightly warmer than room temperature.

I add yeast to the cooled mixture. Mix thoroughly until completely dissolved.

I cover the wort with a towel and leave for a day. A day later I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I filter through multi-layer gauze, pour into jars and set to cool. Ready!

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without sophistication with yeast and claims to originality.

Ingredients:

Sugar - 1 tablespoon
Water - 3 l,
Rye bread - 400 g.

Cooking:

I take bread, crumble it into a 3-liter jar to fill the bottom. I don't dry it first.
Pour water at room temperature, pour sugar.
I cover with a glass lid, allowing the drink to breathe. I leave to wander. The warmer the house, the faster the kvass will “reach”. Enough 2-3 days.

The resulting kvass can be used for okroshka, marinating meat. Thickness is applied several times. Before the next cooking, do not forget to add bread and a little sugar.

Fast cooking method

Do you want to learn how to make a homemade drink with a pleasant sourness and a sweetish caramel taste in half an hour? Follow the recipe.

Ingredients:

Water - 2.5 l,
Dry yeast - 2 teaspoons,
Citric acid - 1 small spoon,
Sugar - 200 g.

Cooking:

I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
I'm making burnt sugar. In a separate pan, I throw off the granulated sugar. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overdo it on fire. Otherwise, the drink will turn out bitter. I add 150 g of cold water to the brown mass, mix thoroughly.
I combine sugar and the resulting mixture in a jar. I mix again.
I close the top of the jar with a thick cloth (dishtowel) and put it in a warm place for half an hour. I pour it into containers and send it to the refrigerator to cool. That's all wisdom!

How to make kvass from white bread and yeast

The main feature of the recipe is the use of a loaf of white bread. It will give kvass an unusual golden hue.

Ingredients:

Water - 3 l,
Bread - 150-200 g,
Dry yeast for baking - half a teaspoon,
Sugar - 4 tablespoons,
Raisins - 30 g.

How to cook:

I cut bread. I dry the slices in a preheated oven and pour into a 3-liter jar.
I pour water and leave for 30 minutes, allowing the crackers to soften. After half an hour I add sugar, yeast and raisins. I mix thoroughly.
I cover with a lid (loosely) and leave for 1-2 days. The saturation of the taste of kvass, its sourness directly depends on the amount of time. Then I filter and bottle. I put it in the fridge for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

Water - 2 l,
Borodino bread - 350 g,
Raisins - 50 g,
Mint - a small bunch.

Cooking:

I am preparing a mint-based infusion. I pour over the grass with boiling water and leave it to brew.
I cut the loaf into small cubes and throw it into a jar. Thoroughly my raisins, dry and throw to the bread. I pour herbal infusion and add boiled water to a jar. I close the lid.
I leave it for a day in a warm place. Then I pour it into a bottle, carefully separating the thick with gauze. I screw the lid on and put it in the fridge.

Useful advice. The taste of okroshka kvass will become richer if fresh currant leaves are added to mint.

Simple okroshochny kvass

Ingredients:

Baker's yeast - 50 g,
Water - 7 l,
Rye bread - 2 kg,
Sugar - 2 tablespoons with a slide.

Cooking:

I grind bread, dry it in the oven. I put the browned pieces into a saucepan and pour over with boiling water. I leave for 4 hours, letting the bread brew.
I drain the liquid, add yeast, pour sugar. Thoroughly interfere and expose the drink to heat. I let kvass brew for 5-6 hours. I filter and refrigerate.

Wonderful homemade kvass "in haste" for okroshka is ready!

Recipe without sourdough on oatmeal

Ingredients:

Oatmeal - 1 kg,
Sugar - 5 tablespoons,
Water - 2 liters,
Raisins - 20 g.

Cooking:

I thoroughly wash the oats. I pour it into a jar, add sugar with raisins.
I pour boiled water.
I cover with a cloth and put in a warm place. I'm waiting 2 days.
For the first time, the drink will acquire a sweetish, but mild taste, so I drain it.
I add sugar and pour fresh water. I'll leave it for two more days. After the allotted time, I strain a fragrant drink with a slight sourness and pour it into a bottle.
I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

Borodino bread - 4 slices,
Raisins - 3 tablespoons dark, 1 small spoon - light,
Dry yeast - 4 g,
Sugar - 4 tablespoons,
Water - 3 liters.

Cooking:

Properly drying Borodino bread. The natural way, without the oven. I cut into slices and leave on a baking sheet, in an open place for 1 day.
I take a frying pan and brown the bread. Ready crackers should cool down. I put it in a bowl or jar.
I add sugar, yeast, dried berries.
I fill it with warm water. Mix carefully. I tightly cork the jar with gauze and leave it to cook during the day.
I separate the starter from the drink. I use a sieve, then gauze.
I pour it into bottles, add more white raisins. To get a richer taste, I put in the refrigerator for 2 days.

Kvass is prepared according to the recipe for a long time, but the result will meet expectations. Kvass from bread and raisins will turn out very fragrant and spicy.

Doing kvass from bread and millet

Ingredients:

Black bread crusts - 3 pieces,
Millet - 2 cups,
Sugar - 3 tablespoons,
Water - 3 liters.

Cooking:

Drying sliced bread in the oven. I put cereals, cooked crackers, sugar in a 3-liter jar. I interfere thoroughly.
I pour boiled water, close the jar. I let it sit for two days.
You will understand the readiness of kvass by the formation of bubbles. I carefully drain the drink, fill it with pre-prepared bottles. I keep it in the refrigerator.

Video recipe

Do not throw away wheat sourdough, you can make a stronger and more aromatic drink based on it.
To give an original taste to wheat kvass, add two components - coriander and cumin.

How to cook Russian kvass in a barrel

A classic old recipe for making a delicious drink in a barrel.

Ingredients:

Rye crushed malt - 1 kg,
Barley crushed malt - 600 g,
Rye flour - 600 g,
Rye bread (preferably stale or weathered) - 80 g,
Rye crackers - 130 g,
Mint leaves - 30 g,
Molasses - 1 kg.

Cooking:

I make dough based on flour, malt and 3 liters of water. Mix thoroughly in a large bowl. I cover the top with a thick cloth. I let it brew for 1 hour.
I shift the dough into a cast-iron dish (you can use another, most importantly - with refractory properties), put it in a preheated oven. After evaporation, carefully mix the dough and leave for 1 day.
I'm cutting bread. I spread the dough in a large tank, pour 16 liters of boiling water. I add croutons and crushed bread. Thoroughly interfere and leave alone for 8 hours.
After the start of the fermentation of the wort, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are obligatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
The rest of the starter is refilled with boiling water. I'm waiting 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it for fermentation.
I send the barrel to the glacier cellar. After the fermentation process subsides, I put molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal with a bushing. I'm waiting 4 days.
The drink can be stored for several months without loss of taste. The main thing is not to expose to heat, install in a cold place with a constant temperature.

The most vigorous kvass

Ingredients:

Dry yeast - 30 g,
Black bread - 800 g,
Boiled water - 4 l,
Honey - 100 g,
Horseradish - 100 g,
Sugar - 80 g,
Raisins - to taste.

Cooking:

I cut the bread and put it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
I pour crackers with boiling water. I insist 4 hours. I take gauze, filter the wort. I add yeast, throw sugar and put in a warm place for fermentation.
After 6-7 hours, I pour the almost finished drink into bottles. I put 2-3 pieces of raisins in each for flavor.
I do not close until I notice the formation of bubbles near the bottle neck. Only then I cork the bottles and put them in the refrigerator for two hours.
I rub horseradish on a grater. I add honey. I stir the mixture with a small amount of the finished drink. After that, I carefully pour the vigorous infusion into the bottle, allowing the kvass to “reach” for 4 hours.

Be careful when choosing utensils for cooking. Kvass does not tolerate containers and reservoirs that are subject to oxidation. The best solution is an enamel pan, stainless steel dishes or a good old jar.
Do not allow peroxidation. Fermentation depends on the temperature in the room where kvass is prepared and infused. The higher it is, the faster you will get the desired result.
Raisins are not just a flavor additive, but a great helper in saturating the drink with carbon dioxide.
Do not overcook bread in the oven. Better to dry it naturally. Otherwise, the taste will be bitter.

History of kvass

The first mention of a miraculous and delicious drink dates back to the ancient annals of 996. The Grand Duke of Kyiv and Novgorod lands, Vladimir, under whom Christianity was established as the state religion, ordered to give people "food, honey and kvass" in honor of the national holiday.

More than a millennium has passed, but the good old kvass has not lost its popularity. It has a healing and invigorating effect and a huge number of useful properties, including:

improved metabolism;
restoration of water-salt balance;
positive effect on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in B and C vitamins. The yeast included in the composition strengthens the hair and prevents the formation of acne.

Let's move on to the "main dish" of the article - recipes for real bread kvass. Note to housewives and men who love to cook.
Kvass is a healthy drink that has a beneficial effect on the body. There are many options for making kvass from bread at home on different types of flour, with or without the addition of malt (wheat and rye). Each technology, each ingredient in the composition affects the final taste, from light and pleasant berry to vigorous and tart, piercing the nose.

Experiment, don't be afraid to try new things. Then you will definitely find your favorite recipe for an old Slavic drink that your family will appreciate!

There are whole legends about the beneficial properties of kvass. Real kvass and metabolism in the human body, inhibits pathogenic microflora. This drink increases efficiency, it is used to prevent beriberi, since kvass contains many trace elements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), amino acids.

Kvass for the treatment of the nervous system, cardiovascular diseases, hypertension, as well as to improve mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. weight loss, helps the secretion of gastric juice. Kvass with the addition of beets is endowed with a choleretic effect, it restores liver cells, and is used for arrhythmias.

The recipe for making real kvass

To make real homemade kvass, you will need the following ingredients:
- a loaf of Borodino bread (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.

The yeast must be fresh, and the bread for the wort must be rye. It is recommended to store kvass in a cool place. The finished drink should be consumed in two or three days, with prolonged storage it loses its taste, becomes sour.

Borodino rye bread cut into slices, put on a baking sheet or pan and put in a heated oven to dry. The darker the crackers turn out, the darker the kvass will be. Try not to burn the bread, otherwise the drink will taste bitter. Take a large enameled pan and pour 8 liters of pre-purified water into it, put on fire, boil. Send a glass of granulated sugar and fried crackers into the water, cool. As a result, the water should be slightly warm.

Scoop out the cooled water from the pan with a bowl, dissolve the yeast in it. Then pour back into the saucepan, stir with a wooden spoon to distribute the yeast evenly. Tie the pan on top with gauze or cloth and put it in a dark place for two days to ferment.

After the time has elapsed, strain the kvass through several layers of gauze, if desired, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter jars, throw a small handful of raisins into each. Cover the jars with saucers and put in the refrigerator for a day.

Dishes for making kvass should be enameled or glass, an aluminum pan oxidizes, so you can’t cook wort in it.

Sediment should form at the bottom of the jar. Carefully pour kvass through a strainer into clean jars, try not to shake the sediment. Transfer the raisins back to the kvass. A real Russian drink is ready, you can enjoy its tart and rich taste.

Making kvass at home seems difficult only at first glance. In fact, once you have prepared the sourdough, you can use it many, many times, delighting your family with a delicious and healthy soft drink all summer long.

Kvass: a long history

Kvass is the most Russian and, perhaps, the most ancient of all Slavic drinks. It is known that he appeared long before the formation of Kievan Rus. Later, kvass was part of the regular diet in the army, navy and hospitals. Everyone drank it - from aristocrats to the poor. However, they sometimes ate: this drink both then and now served as an excellent basis for many dishes (, botvini), and thanks to its beneficial properties, it saved people from hunger during times of war and deprivation.

It's hard to believe, but until the 12th century in Russia, kvass was not considered such an innocent drink as it is today: in terms of strength and density, it was much stronger than the traditional one. The degree of kvass decreased only "thanks" to the appearance of vodka, at the same time the quality of the drink increased: now the fortress was not the main thing in kvass, and people began to care more and more about the taste of this summer drink.

Kvass is obtained through incomplete alcoholic and lactic acid fermentation. The drink can be bread or fruit and berry. The first one is done like this: breadcrumbs are soaked overnight, then they add flour, shiver and leave for another night, then filter and add raisins, honey, mint, ginger and other flavors. The finished drink is cooled and drunk. Fruit and berry kvass is obtained on the basis of juices, fruit drinks or compotes, as well as fresh or dried berries and fruits.

Benefits with taste

Kvass is rich in vitamins, essential amino acids and trace elements, it contains vitamins B and E, which ensure the normal functioning of the body. Lactic and acetic acid help to quench thirst, carbonic acid aids digestion. Since kvass, like kvass, is a fermentation product, this drink is good for the gastrointestinal tract. An interesting fact: typhoid and paratyphoid microorganisms die in a leavened environment. So it's also a disinfectant.

However, besides the benefits, kvass also has contraindications: it should not be drunk with cirrhosis of the liver, gastritis and hypertension. It should also be borne in mind that yeast kvass contains alcohol (from 0.7% vol. to 1.2% vol.), so the drink is not indicated for children and - in the light of the new legislation - for drivers. By the way, according to the classification of the Beer Judge Certification Program, kvass is considered a type of beer and falls under the category “Historical, traditional, local beer”.

Of course, all these kvass praises are relevant primarily for live homemade kvass. Unfortunately, recently many have forgotten how to cook it, or rather, have lost the habit of cooking it, but everyone can make kvass.

Subtleties of cooking

1. It is better to make kvass from ready-made dry kvass, and not to cook dry kvass yourself.

2. The ideal proportions of the ratio of water, sugar and sourdough are different for everyone. Try and find!

3. A variety of fruits, berries, dried fruits, spices, aromatic herbs, including mint and even rhubarb, can be added to kvass. But the most popular kvass is with raisins.

5. You can use any yeast, including dry.

6. If you want the kvass to be slightly carbonated, add sugar to it before putting the finished kvass to cool (1 teaspoon per liter of kvass).

7. If you want to make kvass sweeter, add honey (1 teaspoon per liter of kvass).

8. Black bread gives kvass a bitter taste.

9. Kvass can be poured with filtered, clean or cooled boiled water. You can even spring, if you have one at your disposal. And you can also replace the water with birch sap!

10. Kvass must be insisted on the sun for at least a day. Do not close the fermenting kvass with a tight lid - it will explode.

11. In no case should you throw away the leaven left after straining the finished drink: on its basis it will be possible to make new kvass again and again.

kvass recipes

There are a lot of kvass recipes. Almost every family has its own author's book. They differ not only in proportions, but also in ingredients: pear, apple, rhubarb, with malt and others. There are even medicinal kvass, for example, beetroot kvass for pressure or lemon - tonic. If you are making kvass for the first time, then it is best to take a ready-made sourdough from an experienced sourdough maker. But if there is no such valuable acquaintance in your environment, then let's try to start from scratch.

Leaven

Ingredients: 3 tablespoons of dry kvass, 3 tablespoons of sugar, 10 g of yeast, rye or wheat bread crust, a few raisins, 100 ml of water.

Cooking

1. Mix everything.

2. Pour in water to make a thick mass, similar in consistency to dough for pancakes.

3. Insist in a warm place for about 3 days to ferment.

Classic kvass

Ingredients: 250 g of sourdough, 2 tablespoons of dry kvass, 2 tablespoons of sugar, 2 liters of water.

Cooking

1. Pour the starter into a jar, put sugar and dry kvass, pour water.