How to make bread kvass at home from bread. Homemade kvass from rye bread
Kvass without yeast has a significant advantage - the absence of a distinctive smell, which gives baker's yeast. Recipes for bread kvass without yeast are not significantly complicated.
Yeast-free kvass quenches thirst well in hot weather, improves body tone, and increases efficiency. Appetite increases, the work of the digestive tract improves - kvass promotes the digestion of fatty foods and normalizes the balance of salts and fluids.
Kvass strengthens the physical strength of a person, supplies the body with microelements. The composition of the ingredients and the special technology of preparation contribute to this.
Yeast-free kvass helps to get rid of excess weight: it is low-calorie, helps to restore metabolism, improves digestion and metabolism, and during the diet supplies the body with the necessary nutrients.
Naturally, yeast-free kvass is not a means for weight loss, however, as an auxiliary component, it accelerates the course of weight loss with low-calorie diets and reduces the feeling of hunger.
Homemade kvass starter
The whole process of making yeast-free homemade kvass consists of two stages: preparing the wort, and then making the homemade drink based on the sourdough.
Sourdough can be prepared from 2 slices of black bread with crusts, 1 teaspoon of sugar, 2 cups of warm boiled water.
Dry the sliced \u200b\u200bbread in the oven until a golden-dark hue appears, cool and pour into a half-liter jar, add water and sugar. Cover with gauze and keep in a warm place for fermentation.
The sourdough will be ready in a day or two, to taste - sharply sour and cloudy in color.
Just prepare a starter for homemade kvass from hops. 3 tablespoons of hops pour half a liter of boiling water. Put the pan on a quiet fire and boil for 15 minutes. Cool the composition to 40 ° and strain.
Add a tablespoon of honey and mix, add flour until a creamy mass is obtained. Leave in a warm place for a day or two.
Recipes
Recipes for homemade yeast-free kvass
Recipe 1: classic
classic yeast-free kvass - ingredients:
- Yeast-free rye bread - 400 g;
- Raisins - a handful;
- Sugar - 3 tbsp. spoons;
- Water - 2.5 liters.
Cut rye bread into cubes and air dry. Dry the resulting crackers in the oven until a golden-dark crust appears, put in a 3-liter jar and add chilled boiled water.
Add sugar and raisins, cover with gauze, put in a warm place. After a few days, the homemade drink will be ready.
Recipe 2: with wheat and honey
Yeast-free kvass with wheat and honey - homemade kvass is very rich and tasty. It contains a lot of useful substances, enzymes, bifidobacteria.
- Wheat - 3 cups;
- Boiled water - 4 liters;
- Honey - one and a half glasses;
- Sourdough - 8 tbsp. spoons.
Cooking method. Place the wheat in a bowl, rinse and pour cold water for 10 minutes. Drain water, rinse again. Cover the container with wheat with a cloth and leave for two days for germination. Periodically change the water and rinse the wheat so that the grains do not sour.
After the appearance of sprouts on the grains in 2-3 mm of wheat, dry and grind in a coffee grinder. Pour 4 liters of water into a five-liter container, place wheat, honey, sourdough in it. Cover the container with a napkin and keep warm for two days.
The appearance of bubbles on the surface and a carbonated taste are a sign that the homemade drink is ready. 
Recipe 3: bread
Yeast-free bread kvass.
For sourdough:
- Rye bread - 1 piece;
- Sugar - 1 teaspoon.
- For kvass:
- Sugar - 1 teaspoon;
- Rye bread - 2 pieces;
- Sourdough - 0.5 l;
- Water - 1.5 liters.
Cooking method. For sourdough: place sliced bread, sugar and a glass of boiled water in a 1.5-liter jar. Leave the jar covered with gauze to ferment for two days in a warm place. When ready, the starter becomes cloudy with a sharp taste. Pour the starter into a two-liter jar, add sugar and two crushed pieces of rye bread.
Top up with cold boiled water to the brim. Cover with a cloth and leave for a day. After a day or two, carefully drain, without shaking, three-quarters of the volume of kvass into another container. Add 2 slices of bread to the remaining sourdough, add water and let it brew.
Recipe 4: sourdough rye
Homemade yeast-free rye kvass based on rye flour sourdough. The leaven from the bottom of the container is suitable for the next use after the kvass has been poured into another container.
- Rye flour - 2 handfuls;
- Sourdough - 0.5 l;
- Water - 3 l;
- Sugar is a glass.
Cooking method. Put flour and sugar in a 3-liter container and completely dissolve in 1 liter of warm boiled water. Pour over the starter and add water to the brim. Wrap the container and leave for a couple of days.
After fermentation, kvass can be poured into other containers and stored in the refrigerator. From the sourdough from the bottom of the jar, you can make a new homemade drink.
Recipe 5: rye for okroshka
Yeast-free rye kvass for making okroshka:
- Rye flour - 1 kg;
- Water - 10 liters.
Cooking method. In 1 liter of warm boiled water, stir the flour until smooth. Cover the container with gauze and wrap with a cloth. Keep warm for 2-3 days. Dilute the fermented dough with water and insist at room temperature. Strain homemade drink through cheesecloth.
Recipe 6: with beets
Yeast-free bread kvass with homemade beets. Kvass is very rich.
- Beets - 1 kg;
- Yeast-free rye bread - crust;
- Sugar - 4 tbsp. spoons;
- Water - 2 liters.
Cooking method. Grind the peeled beets on a grater or finely chop. Cut the crust of bread into pieces and dry for 5 minutes in the oven.
Place beets, dried crust of bread in a 3-liter jar, pour sugar and pour chilled boiled water. Cover the jar with gauze and insist in a warm place for 3-4 days. Strain and bottle homemade drink. Refrigerate before use.
Recipe 7: rice kvass
Yeast-free rice kvass:
- Rice - 4 tbsp. spoons;
- Sugar - 3 tbsp. spoons;
- Raisins - 5 pcs.
- Water - 1 l.
Place the ingredients in cooled boiled water. Let stand 3-4 days in a warm place. Pour the strained drink into bottles and store in the refrigerator. Such homemade kvass is useful for preventing osteochondrosis and.
Recipe 8: oatmeal kvass
Ingredients:
- Oats - 0.5 kg;
- Sugar - 100 g;
- Water - 3 liters.
Place the washed oats in a 3-liter jar, add boiled water. Pour in 100 g of sugar. Tie the neck of the jar with gauze and keep in a warm place for 2 days.
The appearance of a film on the surface of kvass is a sign that the drink is ready. Such homemade kvass is noticeable and is used in diets for weight loss.
Recipe 9: Russian kvass
An old yeast-free recipe:
Thoroughly mix malt and flour in 3 liters of warm boiled water. Cover bowl with cheesecloth and leave for 1 hour. Then transfer the dough to a cast-iron dish with a lid and put in the oven to evaporate. After mixing the evaporated dough, add boiling water.
After a day, transfer the dough to a large container, where kvass will be infused. Add 16 liters of warm water, croutons and bread. Mix everything and leave for 10 hours to infuse. After clarification, drain the fermented wort into a clean barrel. Add 15 liters of hot water to the remaining thick.
After 3 hours, drain the wort into a barrel, add mint infusion and leave to ferment for a day. Place the barrel in the basement. After fermentation decreases, add molasses, at the rate of 1 kg per 30 liters of drink. Plug the keg. Kvass is ready in 3-4 days. In a cold place, a homemade drink will keep for several months.
Recipe 10: homemade white
Homemade yeast-free white kvass:
- Crushed rye malt - 1 kg;
- Barley malt - 0.3 kg;
- Wheat flour - 0.3 kg;
- Buckwheat flour - 0.3 kg;
- Rye flour - 0.5 kg;
- Mint - 20 g;
- Raisins - 10 g;
- Water - 5 liters.
Thoroughly mix bread products, pour boiled hot water, knead a stiff dough. Transfer the dough to a separate container and pour 5 liters of boiling water.
After stirring the dough, add 8 tablespoons of sourdough, mint infusion, cover with gauze and put in a warm place. After settling, drain the kvass from the thick, pour into bottles, throwing a few raisins into each. Store sealed bottles in the refrigerator.
Homemade Additives
Various additives can be used to flavor kvass. Depending on individual preferences, you can use mint, sage, St. John's wort, hops, berries, lemon zest.
Yeast-free kvass should not be prepared in containers that contained dairy products. Before preparing a homemade drink, the dishes should be washed well and scalded with boiling water to kill pathogens.
Kvass, prepared with one's own hand, is able not only to relieve a person of thirst, but also to properly set up and regulate the material metabolism in the body. In addition, kvass, created in compliance with certain rules and technologies, has an excellent effect on the functioning of the gastrointestinal tract, nourishes the body with components useful for the body and health, and also cleanses it of excess toxins.
Home-made rye-type kvass can be created by anyone using different ingredients and in a variety of ways and recipes, each with its own characteristics. All you need to do is choose your own way, which will be the most interesting.
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Kvass based on rye bread
The classic recipe for kvass, based on rye bread, is simple, which is why this particular recipe is popular and widespread. The total preparation time for kvass drink is no more than 3 days, so you can try kvass very soon. Enough to take:
- 8 liters of clean water
- 300 grams (1.5 cups) sugar
- loaf of bread or bread slices
- dry yeast - 50 grams.
The taste and color parameters of the prepared drink depend entirely on the bread, so it is recommended to dry it a little. After that, slightly dried bread should be cut into small slices, put it on a baking sheet and leave in the oven for one third of an hour with t 200 degrees. It is important not to overdo the breadcrumbs.
In a saucepan, it is necessary to heat the water, and then add all the prepared sugar to it and stir. The water should be brought to a boil, and then add the breadcrumbs and remove the container. This will be the basis for the drink, and it should cool down to 30 degrees.
After 2-3 hours, when this base is still a little warm, you need to add yeast to it and mix it well. It is important that the yeast is completely dissolved in the water.
Also, for such a drink with this recipe, you can use pressed yeast, but you should first grind it, and then add it.
The resulting mixture for making classic kvass at home must be covered with gauze or a simple thin towel, and then take the strained mixture and put it in some place with a good temperature. And this is where the process of making kvass will begin. It will not be another day that kvass will be fully cooked, however, for those who prefer the spicier drinks of their bread slices, it is recommended to infuse the drink for several more days (2-3 days).
After the kvass is prepared for use, you need to prepare several glass jars with lids so that the kvass mono can be stored in a cold place, as well as gauze. The drink must be filtered and left somewhere in a cool room. This very place can be a refrigerator or a cellar. If desired, sugar should be added to kvass, however, it should be noted that the concentration of sugar will increase the strength of the drink.
If needed, you can add raisins. You can also use black or white raisins, and then the drink will have a slight fruity aroma.
In the process of straining the drink, a precipitate may remain, and it is not worth pouring it out, since on the basis of this residue one more fresh portion of kvass can be made.
Kvass on rye sourdough, a simple recipe
You can make excellent kvass at home, and you don’t need to use yeast for this. All you need to do is use a specific starter. To create a sourdough, prepare the following components:
- Sugar - one large spoon;
- Rye bread - 2-3 pieces;
- Sourdough - 500 milliliters;
- Water - 1.5 liters.
Pour the starter into a saucepan or jar with a volume of two liters, as well as place sugar and bread for proper preparation according to the recipe. The starter should have a strong smell, and it should be cloudy. It is necessary to stir sugar and bread slices in the sourdough, and also add water to the brim.
In this case, the water should be not only boiled, but also infused up to t of the room. In order for kvass based on rye sourdough to turn golden and bright in color, you need to add bread.
In this form, the drink must be infused for two days in warmth, and after that it is necessary to strain the drink and pour it into another container. Suitable for bottles and jars. Kvass must be carefully poured, while leaving about 1/3 of the drink at the bottom of the old container. This sediment will be the basis for the new starter. And all that needs to be done is to pour some water into this very residue, as well as fresh bread or pieces of bread and place them in a container with the rest of the kvass in some place with a normal temperature for the room. Such a secondary kvass is great for making cold soups.
Another interesting sourdough recipe
To create such a starter, you need to prepare the following components:
- 2 glasses of water;
- 1 piece of rye bread;
- 1 small spoonful of sugar.
Boil water in a saucepan, heat it up and then let it cool down to room temperature. After that, it is necessary to pour sugar into this water and mix properly until the final dissolution. After that, you should take rye bread, knead it properly and add it to sweet water.
After that, it is necessary to pour the drink into a small jar and leave it all in a room with a warm temperature regime for 3 days. As soon as the drink has a peculiar pungent smell, and the liquid becomes cloudy, you can already drink kvass.
- In fact, there are no complicated recipes for making classic kvass based on bread pieces, but to create a really high-quality, tasty and healthy drink, you need to remember some rules. For example, in order for kvass to have a delicate and pleasant taste, it is necessary to prepare it in water from enamel or glass.
- Before creating a drink based on bread or bread slices, cut it into small pieces and dry it a little. To do this, just use the oven. It is permissible to store bread in glass jars and use it at will.
- Most often, recipes for creating a kvass drink on bread do not indicate sugar or its amount. This is due to the fact that it is possible to prepare a drink both for drinking and for future use as a basis for soups. Kvass without sugar is used for soup or okroshka, and sweet kvass is allowed for drinking.
- Sugar must be added according to your own taste. Sugar can be added to your own taste, so you can adjust the amount yourself. But it should be remembered that sugar is responsible for how strong the drink will be. Therefore, when preparing kvass based on bread according to a recipe for children and adolescents, you can use honey or fruit syrup.
- When using black bread or bread slices, it is important to ensure that the drink does not turn sour, because black bread is more fermented. Therefore, it is necessary to follow the process every day. Kvass must be stored in a cool place. Suitable refrigerator, cellar or balcony. This is important so that fermentation does not continue. Otherwise, kvass may become unusable and ferment.
Everyone has long known such a healthy, tasty and non-alcoholic drink as kvass, which quenches thirst very well, especially in hot, sultry weather in summer.
In the old days, kvass was made exclusively by themselves, which made it very tasty and healthy. Now, when it is possible to buy it on tap or even in PET bottles, these recipes are no longer very relevant. However, there are people who are interested in cooking something themselves and end up with a pure product without impurities.
Homemade kvass can be made from different types of bread, but it is not possible to list all the options in one article. Today we will talk about how to make homemade kvass from black bread.
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Black bread is essentially a rye product, which is obtained by baking dough, which is previously loosened with sourdough. The sourdough contains flour, water and salt.
This product is known to all inhabitants of Europe, and among the Slavs it is considered the most important national food product. All North Russian dialects and dialects interpret the concept of "bread" as black bread, and the names of other bread products are specified as white bread, buns, loaves, and so on.
For baking black bread, white, wholemeal, peeled, simple and other types of flour are used, and the name of the bread itself depends on this. The most famous of them among the broad masses is Borodinsky.
Now directly to the description of how to make homemade kvass from black bread in practice.
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Products
- Five hundred grams of rye bread.
- Five liters of water.
- Two hundred and fifty grams of sugar.
- Five grams of dry or twenty pressed yeast.
Cooking
- Cut the bread into small pieces and fry in the oven until they become golden brown. Keep in mind that the longer you fry, the darker and more bitter the end result will be kvass, but do not get carried away with this.
- Pour water into a saucepan, put on fire and bring it to a boil, let it cool to room temperature and pour it into a bottle where the fermentation process will take place.
- Pour pieces of crackers into the liquid, cover the container with a clean cloth and put it in an unlit place for forty-eight hours (if you want to make homemade kvass from bread as quickly as possible, boil the liquid for twenty to thirty minutes, and then cool it to about thirty degrees Celsius).
- Dilute the yeast according to the instructions that come with it.
- The mixture is filtered through cheesecloth, carefully squeezing the crackers.
- Pour the squeezed wort into a fermentation tank, add two hundred grams of sugar and yeast mixture, mix everything well.
- You close the neck of the bottle, but loosely so that the carbon dioxide has a place to go out into the air, and leave the mixture to infuse in an unlit place at room temperature from fourteen to eighteen hours.
- As soon as the time has passed, pour homemade kvass from bread into any other container in which it will be stored, and add the remaining fifty grams of sugar so that carbon dioxide appears in the drink.
- Close the container hermetically and put it in an unlit warm place for four to five hours so that the kvass from the bread finally “reaches”.
- Cool the finished drink in the refrigerator or cellar for three to four hours to stop the fermentation process, after which it can be drunk.
- Such a product is stored for no more than three days.
Products
- Five hundred grams of black bread.
- Three hundred grams of sugar.
- Five liters of water.
- Fifty grams of raisins.
How to cook
- Bread cut into pieces and dried in the oven. Make sure that they do not burn, because kvass will be very bitter.
- Pour water into a saucepan, put on fire, bring to a boil, then add dried bread and two hundred and fifty grams of sugar, mix everything.
- Allow the cooked bread wort to cool down to about twenty-two to twenty-five degrees and pour it into a fermentation bottle. Do not fill it more than ninety percent of the volume.
- Fall asleep raisins, cover the neck with a gauze cloth and put the jar in an unlit place at room temperature.
- After a day or two, the fermentation process should begin. You can observe this process by the fact that crackers in the liquid will begin to move, then foam will form on the surface, a hiss will be heard, and a sour smell will appear.
- Forty-eight hours after the liquid begins to ferment, filter the contents using cheesecloth, and then pour fifty grams of sugar into it, stir until it is completely dissolved.
- Pour home-made kvass from bread into plastic bottles or jars where it will be stored, and add two or three raisins to each of them, then tightly close all containers with lids.
- Keep bottles or jars for about eight to twelve hours in a dark place at room temperature, then transfer them to a cold place.
- As soon as the kvass cools down to about eight or eleven degrees, the drink is ready.
- Such kvass can be stored for no more than four days.
This recipe was used by our ancestors in the old days.
Products
- Filtered water - three liters.
- Sugar - three quarters of a glass.
- Dark malt - half a glass.
- Raisins - one hundred grams.
- Dry yeast - ten grams.
Cooking
- Pour one liter of water into a saucepan and bring it to a boil, then pour malt into it, mix. Boil the liquid for about four to five minutes, it should thicken.
- Cover the saucepan with a lid, turn off the heat and leave it alone for two hours to infuse.
- Pour half a glass of the resulting mixture into a cup, pour the yeast there. Mix thoroughly until the yeast is completely dissolved.
- In the part of the base that remained in the saucepan, add sugar and stir until it is completely dissolved.
- Pour two liters of water into another saucepan and pour raisins into it.
- Mix the yeast mixture with the malt billet and pour it into a saucepan with raisins.
- Cover the whole mixture with a lid and leave the kvass in a warm place to ferment for at least eight hours.
- If you are a fan of more acidic kvass, you can leave it to ferment a little longer, taking a sample from the drink every sixty minutes of fermentation. By the way, this ability to control the taste during cooking is a distinctive feature of this recipe.
- Filter the finished drink with gauze from the thick and pour into any suitable containers. Close them and put them in the refrigerator or cellar to cool for about six to eight hours. The yeast fermentation process will stop and kvass can be consumed.
With lemon and ginger
What is necessary
- A piece of fresh ginger root is three to four centimeters long.
- One lemon.
- One glass of sugar.
- The fourth part of a teaspoon of dry yeast.
- Six to ten raisins.
- Two liters of water.
How to cook
- Pour water into a saucepan, bring to a boil and leave to cool to room temperature.
- Pour sugar into the water and stir until it is completely dissolved.
- Squeeze out all the lemon juice from the fruit there, cut it off and add the thinly sliced zest of half a lemon, yeast and ginger root ground in a meat grinder.
- Mix the whole mixture well, cover with a clean towel and put in a warm place to stand for two days. For infusion, it is best to use a container with a wide bottom, so oxygen will be better supplied to the mixture. Alternatively, you can use a plastic five-liter bottle, in which you need to cut off the neck.
- After forty-eight hours, filter the kvass using gauze or a fine sieve, and then pour it into containers convenient for you (it is best to use empty plastic one and a half or two-liter bottles, as they are easily screwed and tightly closed).
- Pour six to ten unwashed raisins into each bottle, tightly close the lids and leave the kvass to ripen in a warm place for forty-eight hours.
- After this time, carbon dioxide will accumulate and the bottles will be tight to the touch, after which you send them to cool in the refrigerator. After a couple of hours, the drink will be cold enough to be consumed.
- Keep in mind that the concentration of carbon dioxide in the bottles is high, so open them slowly so that the kvass does not spill out.
Products
- Five hundred grams of rye crackers.
- Ten liters of water.
- Thirty-five grams of fresh yeast.
- Twenty-five grams of flour.
- Seven hundred grams of sugar.
- One lemon.
- Seventy-five grams of raisins.
How to cook
- Boil water and pour crackers into it, then let the mixture brew for ten hours. Pour a glass of tincture and dilute flour with yeast in it, let the contents come up.
- Strain the tincture remaining in the saucepan through cheesecloth, add sugar, yeast contents and leave to infuse for twelve hours in a warm place.
- Again, filter everything, pour it into bottles and put slices of lemon and a couple of raisins in each of them. Close tightly and put in the refrigerator to cool.
With mint and black currant leaves
What will be needed
- Six hundred grams of rye crackers.
- Five liters of water.
- Fifty grams of fresh yeast.
- Two hundred and fifty grams of sugar.
- Ten sprigs of fresh mint.
- Five leaves of black currant.
- Fifty grams of raisins.
How to do
- Bring water to a boil and pour rye crackers, leave to infuse for three to four hours.
- After that, strain the mixture through cheesecloth. Sugar, yeast, mint, currant leaves are added to the resulting liquid and put in a warm place for ten to twelve hours.
- After this time has elapsed, once again filter the whole mass and bottle it.
- Add five raisins to each of them and close tightly.
- Put in a cold place to infuse for at least three days.
- As you know, kvass can be made not only from black and white bread, but also from berries, fruits and even vegetables (from beets, for example), but we will talk about this in our other publications.
Especially for okroshka
Okroshka itself is prepared on different bases - for this they use kefir, mineral water, beetroot broth, cucumber pickle. However, the most popular old recipe for okroshka is kvass-based okroshka. Now you will learn how to cook it properly.
Required Products
- Two kilograms of rye (black) bread.
- Five hundred grams of sugar.
- Sixty grams of fresh or fifteen grams of dry yeast.
- Seven liters of water.
How to cook
- Cut all the cooked bread into slices and dry (roast) in the oven for about forty minutes.
- Transfer the crackers to a separate saucepan and fill them with water, cooled after boiling to eighty-ninety degrees, then leave the mixture alone for three to four hours.
- After this time, filter the mass.
- In a separate bowl, dilute sugar and yeast with warm water, then pour this mixture into the strained liquid. Leave alone to infuse in a warm place for eight hours.
- Then filter the liquid and put the resulting kvass in the refrigerator to cool.
Video lessons
Kvass. Probably the best drink for the hot summer season. And summer has almost arrived and soon traditional yellow barrels on wheels will appear at all crossroads of the city.
I confess that I do not really trust such street draft drinks, as well as store-bought carbonated drinks, and I prefer to make kvass at home. It's not difficult and just requires patience.
Depending on how you cook it depends on how much patience is required.
There are 2 main types of recipe: with and without yeast. The yeast version is somewhat faster and takes an average of 1 to 3 days from the moment of preparation to the moment of the first pouring into glasses.
These are the yeast recipes we'll talk about today.
By the way, for the most impatient at the end there will be a video about cooking in just 6 hours. It can no longer be called bread, since there is no bread in it, but the taste is the same barrel. Good express option.
Homemade kvass with live yeast and sugar
The first recipe is one of the simplest, not requiring the preparation of sourdough. Instead, dough is used, as in the manufacture. In addition, it is one of the fastest - it takes only 1.5 days.
It is designed to prepare a drink in the amount of two 3 liter cans. This is just the amount that is enough until the next batch is ready. And you will definitely make the next batch as soon as you taste this wonderful taste.
Ingredients:
- Borodino bread - 1 loaf
- Boiled water - 6 l
- Live yeast (wet) - 100 g
- Sugar - 100 g
- 1 cup (250 ml) warm (about 35 degrees) water
- Wheat flour - 1 cup (250 ml)
Cooking:
1. We cut the bread into plates, put it on a baking sheet and send it to the oven, heated to 160-180 degrees, so that it dries. This is an important stage, the process must be constantly monitored so that the bread does not burn, but only browns. Some pieces may burn a little, it's not scary. The main thing is that most of the pieces become dry and ruddy.
This may take 15 to 20 minutes.
Turning the bread during drying is not necessary. Cooking on one side is enough.
2. Put the resulting crackers in a container with 6 liters of boiled water at room temperature. As such a container, you can use a plastic bucket, an enamel pan or a bowl. The material is not important, what is important is sufficient capacity and convenience for subsequent pouring.
3. While the crackers are soaking, prepare the dough. To do this, knead live yeast in a separate deep pan, add sugar, a glass of warm water to it and mix a little, allowing the yeast to “disperse”. Then put a glass of flour in a bowl and mix everything.
Don't let lumps fool you, we're not making dough, so don't try to mix everything until it's perfectly smooth.
4. Cover the pan with a dry, clean towel and leave it in a warm place for 1 hour. During this time, the yeast will begin to work and the dough will rise 2-3 times.
If the dough has not risen, then the yeast has already deteriorated and cannot be cooked from it. You need fresh yeast.
5. Pour the dough into a container with bread and mix well. Next, cover the container with a dry, clean towel and leave for 10 hours.
I perfectly understand that at this stage the appearance of the drink is extremely unpresentable. But be patient, the final look of the product is much nicer.
6. After 10 hours, squeeze the crackers and throw them away, and leave the future kvass to ferment for another day, also under a towel (so that dust and debris do not get in).
After a day, the bread drink can be poured into jars. To get rid of all impurities, you need to do this by pulling gauze over the necks in 3-4 layers.
Sweetness is adjusted after cooking. If kvass was prepared for, then sugar can not be added and it will be more vigorous. And if it was made for drinking, then you need to dissolve 3 to 5 tablespoons of sugar in a glass of water, pour it into a jar and mix.
Highly carbonated drink made from rye bread with raisins
But this cooking option involves the preliminary preparation of sourdough. Not to say that it is more difficult, just longer. Only the sourdough itself settles for 3 days.
Ingredients:
- Rye bread - 1 loaf
- Dry yeast - 1/3 teaspoon
- Sugar for sourdough - 1 tbsp and 3 tbsp for kvass
- Raisins yellow or black - 10-15 pcs
Cooking:
1. Cut a loaf of rye bread into small pieces 2-3 centimeters in size. We take a jar with a volume of 0.5 liters and put some of the pieces into it, filling it up to the waist.
The remaining slices are sent to dry in the oven at a temperature of 150-170 degrees. Just like in the first recipe, we achieve ruddiness, not burntness.
We remove the finished crackers in a bag and proceed to the next step.
How to make a sourdough starter for a 3 liter jar at home
Now let's prepare the starter. To do this, pour 1 tablespoon of sugar into a jar of breadcrumbs and carefully, so as not to crack the jar, pour boiling water over the level of the girdle. Now we wait until the contents cool down to room temperature and only after that add dry yeast and mix with a spoon.
It is imperative to wait for cooling, yeast dies at high temperatures. Don't make this common mistake.
The contents of the jar are sourdough. It must be loosely covered with a lid or a clean towel and left to ferment for 3 days. Not necessarily in a warm place, room temperature is sufficient.
It is advisable to mix the starter once a day. The fact that it is ready will be clear by the smell. At first, it will be a specific smell of mash, which will eventually turn into a characteristic bread. This will mean complete readiness.
2. Let's continue. When the sourdough is ready, take a 3 liter jar and fill it 1/3 with the breadcrumbs prepared earlier. Add 3 tablespoons of sugar.
Sweet drink lovers can add up to 5-6 tablespoons.
3. Now a very important point: giving color. The darker color depends not on how much toasted rye bread you use, but on the temperature of the water in which you soak it.
If you pour crackers with cold water, then kvass will turn out light. And if you pour boiling water over them, the color will be dark.
When pouring boiling water into a jar, it is not necessary to pour it to the brim, so you will have to wait a long time for cooling. It is enough to cover the crackers with water.
4. In a cooled jar, put half of the prepared sourdough, add boiled (not hot, remember about yeast) water without adding 3 centimeters to the neck, mix and leave for a day, covered with gauze.
You need to put a plate under the jar, as during fermentation, part of the liquid may overflow
5. The secret to the carbonated drink is to add raisins to the jar. Throw 8-10 things into it before you remove the ferment and 5 more things into the finished kvass and it will be carbonated.
6. After a day, we filter the resulting drink, first through a sieve, and then through gauze.
We use the used crackers and the remaining sourdough to prepare another can of bread drink.
Photo recipe with dry yeast and malt
Using this option, you get a real self-assembly tablecloth. After drinking or filtering the finished kvass from the jar, you can refill it with water and, after waiting 10 hours, get another 3 liters of a delicious refreshing drink. And you can do this up to 5 times without losing taste. Isn't it great?
Ingredients:
- Dry yeast - 1 tsp
- Wheat flour - 3 tbsp
- Sugar - 3 tbsp
- Water - 500 ml
- Rye bread - 1/4 loaf
- Rye malt - 1 tbsp
Cooking:
1. In a deep bowl, combine flour, yeast and sugar. Mix lightly, add 0.5 l of warm (30-35 degrees) water and now mix thoroughly with a whisk. Cover the resulting mixture with a film or towel and leave for 15 minutes.
2. When the yeast comes up (this will be clear from the air bubbles that appear in the mixture), add malt to it and whisk again with a whisk.
3. Pour the resulting mixture into a 3 liter jar and put slices of rye bread there. We cut them so that they can crawl into the neck.
Please note that in this recipe you do not need to keep the bread in the oven first. You can take not fresh, but stale. Just not moldy, of course.
4. Now we add a jar of warm water at a temperature of 30-35 degrees, not reaching a couple of centimeters to the neck. Cover the neck with a clean towel and leave the jar in a warm place for a period of 15 hours to a day.
5. Kvass is ready. We filter it through cheesecloth into a suitable container and put it in the refrigerator to cool to make it tastier.
And in the bank there is a ready wort for the next portion. Once again, pour warm water into this jar almost to the brim and leave for 10 hours. As I said, up to 5 servings can be prepared in this way.
Video about a quick way to cook without sourdough with citric acid
But if one day is too long for you, then here is a video on how to cook kvass in 6 hours. True, it is made completely without bread, so it is bread-based not in content, but in taste.
To be honest, I don't know which of these recipes tastes better. All have their own nuances that make each of them special. If I were you, I would try everything and then decide what is more important: the speed of preparation or the final taste.
And that's all for today, thank you for your attention.
Almost every country has its own popular national drinks, and housewives often share their secrets with neighbors and friends. Our national drink is kvass, and we will be happy to share with you how to make bread kvass at home - to quench your thirst and health. Thanks to its special composition, this invigorating drink increases our efficiency, improves digestion and saturates the body with nutrients.
Kvass is the oldest drink, known in ancient Egypt for the 3rd millennium BC. And the Slavic peoples brewed kvass when Kievan Rus did not yet exist. Starting from the 12th-13th centuries, kvass became a ubiquitous and daily drink in Russia, and by the 15th century there were more than 500 kvass varieties! In Russia, a very honorable profession was the profession of "kvass", and its carriers were narrow specialists in the preparation of certain kvass varieties.
And until now, in the villages where national traditions in the consumption of kvass drinks have been preserved, they talk about how to “brew” kvass, and not cook it, which very eloquently speaks of the deep roots of popular love for this amazing drink.
Homemade kvass from black bread can be cooked with or without yeast. Yeast accelerates the maturation of the drink, and therefore this method is very popular among chefs.
But yeast-based kvass drinks have serious contraindications - they should not be drunk by children and pregnant women, because, one way or another, yeast makes the drink low-alcohol. But for all other people it is very useful to drink it, and therefore consider the popular recipe for making bread kvass with yeast.
* Advice from Cook
The main rule for obtaining high-quality bread kvass at home is clean and soft water. Therefore, before using tap water in a home recipe, it must be boiled. You can also use filtered water or spring (forest) water. Well water is often characterized by increased hardness and it is also recommended to boil it.
How to make kvass from bread at home using baker's yeast, but in such a way that the smell of yeast is not captured? This is possible if you have patience and do everything according to technology. The technology is three-stage, but as a result you will get homemade kvass of the highest quality!
Stage I: making sourdough on bread and yeast
We dry small pieces of black bread with crusts in the oven until light blackness. The color of the final product depends on the degree of roasting of crackers.
We begin to prepare the starter: in a clean jar with a capacity of 3 liters, we pour 100-150 g of crackers, 3-4 tbsp. sugar and pour boiling water over three-quarters of the volume of the jar. Leave to cool to 30-35 degrees. It is better to fill the crackers at night, covering the jar with a terry towel to retain heat for the maximum time.
Dissolve 15 g of pressed yeast in half a glass of warm water, pour into a jar of breadcrumbs, stir and cover the container with a towel or gauze. We put in a warm corner for fermentation. You will have to wait a day or a little more for the starter to be ready. During fermentation, the softened crackers rise to the top, and the sourdough remains at the bottom.
After a day, we select the top layer of crackers with a spoon, pour the liquid into the sink, because it smells strongly of yeast and is unpleasant to drink. What is left at the bottom of the jar is the yeast starter. We put it in a clean 3-liter jar and proceed to the second stage of preparing a drink from bread.
* Advice from Cook
The most popular homemade kvass recipe is made from Borodino bread, which gives the folk elixir a piquant sourness and flavor. Try it too!
Stage II: preparation of young sourdough kvass
Young sourdough on fresh sourdough will have a slight yeasty smell, but with each new portion of the drink, the smell of yeast will become weaker and soon disappear completely!
We add 150 g of Borodino bread crackers to the freshly prepared sourdough, a third of a glass of sugar (the finished product can then be sweetened more) and pour warm (30-35 degrees) boiled water, without adding 5 cm to the neck. Cover with a towel and set to ferment.
In about a day, kvass is ready. We pour the finished infusion into a clean bowl through a layer of gauze so that the drink is pleasing to the eye and suspended particles of bread do not float in it. Before putting it to cool, we bottle it, throw a few raisins into each, close it tightly and put it in the refrigerator for carbonation.
Stage III: use of the starter for the next portions of the starter drinks
Before preparing a new portion, we select all large pieces of bread from the remaining thick, and put fresh kvass on the remaining sourdough. Thus, you will always have at home an invigorating and very useful drink for digestion - a real elixir of health!
The amount of starter will increase, it will become stronger and more effective, and the smell of yeast will completely disappear. Of course, you do not need so much, and therefore you either distribute it to acquaintances, relatives and friends or throw it away.
The sourdough will not spoil if stored in the refrigerator. Before storage, do not add anything to it (especially sugar), dilute it with boiled water a little, close it tightly and place it in the upper section, closer to the freezer. The sourdough will keep for more than 2-3 weeks.
To prepare fresh kvass infusion from bread, all you have to do is take out the treasured jar from the refrigerator and put a new portion! Remember that you need to cook it not only in the summer heat, but in winter it will give you strength and health, support immunity and normalize metabolism. Bread kvass at home is a guarantee of high quality and product safety!
