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6 simple homemade kvass recipes

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Greetings, 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. But after reading our recipes, you will learn that it is quite simple. Some recipes are generally made quickly and will allow you to quench your thirst quickly.

I didn’t dig deep into the history, but I know where the Russian expression “boil” came from. We have it associated with drinking - alcohol. The fact is that kvass used to be an alcoholic beverage. And now it can be done as such. It turned out a certain 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. His best virtue is that he removes thirst perfectly. All these sweet sodas on the contrary cause a desire to drink, drink and drink more. And there is no kvass, especially when it is cool.

And still, okroshka is made 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 prepare kvass is on the ready wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the composition of kvass concentrate was not preservatives.

The recipe for homemade kvass 3-liter jar.

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

Save the sourdough bread from the first portion - and then during the subsequent preparation you will not need yeast. Bread kvass at home recipe is designed for 3 liter jar.

Ingredients:

  • Borodino bread - 5 slices,
  • Raisin - 1 handful,
  • Sugar - 3 tablespoons,
  • Dry yeast - 0.5 tsp,
  • Purified water - 3 liters.

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

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

Add sugar and washed raisins to the jar. Raisin gives kvass sharpness.

Pour crackers and other ingredients into the pan

Boiled, but cooled to 70 ° C (approximately) with water, pour the crackers. Leave the future kvass infused 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, you can add it to the jar and mix.

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

All fall asleep and pour into the bank

Then strain the kvass through two layers of gauze, pour into bottles and seal well. Refrigerate for ripening for a day or less. To give even greater sharpness, you can throw two or three more raisins into the bottles.

For a new batch of kvass, you can use all the above ingredients, or you can select a portion of the leaven (fermented bread) and not add yeast to the new batch, and follow the recipe for the rest.

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

Kvass from rye bread without yeast.

Home-made 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. You can even drink it, especially at home. Preparing it at home is very simple.

Yeast free home brew

On yeast-free basis, it is made from bread wort. You can buy it in the store, and you can do it yourself. For the preparation we need these Ingredients:

  • Black bread - 2 crusts,
  • Granulated sugar - 1 teaspoon (with a hill),
  • Water - 2 cups (warm).

Pre-cut bread into small cubes and dry in the oven. Crisp ruddy croutons should turn out.

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

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

Sourdough bread

Prepare a 3-liter jar and pour into it all the leaven. You can sprinkle a couple more zhmeney crackers and add sugar. Adjust the amount of sand yourself - someone loves the sweeter, and 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 “sparkle”, a typical smell will appear.

That's how home brew ripens

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

We twist the lid well. Soon the bottles will start to harden. It began to ferment. It means that kvass will be ready soon. As soon as this happens, put it in the fridge for a couple of hours.

After cooling, you can safely drink and enjoy.

Home-made kvass with mint and currant leaves.

This kvass is made for a very long time, even by our grandparents. The taste of mint and currant perfectly quench your thirst in the hot heat.

We will need:

  • Water - 2.5 l,
  • Rye crackers - 200 g,
  • Sugar - 100 g,
  • Raisin - 30 g,
  • Yeast - 20 g,
  • Mint - 10 g,
  • Black currant leaves - 8 pcs.

In a glass of warm water dissolve the yeast. Rye crackers pour boiling water and leave for 3 hours.

Strain the wort obtained in this way through gauze folded in several layers, add sugar to it, pour in the yeast, add mint and black currant leaves. Insist 10-12 hours, covering with a clean napkin.

When your wort is squashed, strain it, pour it into bottles, put several raisins in each of them, cork and clean it in a cool place. After three days, you can enjoy delicious kvass.

Recipe kvass on sourdough and rye flour.

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

Ingredients:

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

Of course, first prepare the sourdough.

Now you can proceed to the next stage. To the resulting mass add the remaining flour, sugar, yeast and pour in water. All thoroughly mixed. Cover with a towel and leave overnight warm.

So we insist kvass on rye flour

Next morning we pour kvass into bottles or jugs and put them in the fridge. After a couple of hours, the cold drink is ready to drink.

So everything is quick and easy!

Homemade kvass for grandma's recipe.

This drink was prepared very, very long time. It is noteworthy that it is prepared without yeast. The taste is amazing. Although the amateur who does not like beets, that taste may not like it. 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 (peel),
  • Sugar - 1 tablespoon,
  • Water - 3 liters.

My beets, peel and cut into small pieces. We place them in a three-liter jar and fill it with water so that there is about 5 centimeters left before the neck. There we also add sliced ​​bread and sugar.

Stir and cover with cheesecloth. It is better not to use regular covers, because in the process of fermentation they will swell and interfere with this action.

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

Foam must be removed

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

Stunning summer brew

If you plan to use it as a drink, you can add more sugar. For soups, it’s great if you add some minced garlic.

Home brew (video recipe) bonus.

Well, another bonus decided to show another good recipe. Someone easier to perceive the information in the video format.

Well, on this we have everything, leave your comments below, join us on Odnoklassniki and support us on our channel in Yandex. Dzen.

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also healthy. And quenches thirst very well, in contrast to the sweet soda, in which many incomprehensible ingredients. Preparing kvass at home is not so difficult, but your health will not suffer. Bon appetit and all for now.

Cooking

Slice almost all the bread into large pieces and place the cans on the bottom. Add 50 g of sugar and pour in 2 liters of warm water. Cover the neck of the jar with gauze folded several times and tie. Leave in a warm place for 2 days.

Then drain the resulting liquid. Add sugar, a slice of bread and water to the can in the jar. Bind the jar neck with gauze and again leave it in a warm place for a day. Strain the finished brew.

From the remaining starter in the same way, you can make kvass several more times.

Yeast Home Bread Kvass

The use of yeast helps speed the ripening process of the drink. Therefore, the yeast method is so often used by mistresses whose families adore him. The hardest thing in this case is to eliminate the taste of yeast. But, subject to the rules, it is easy to do.

One of the important secrets of getting a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled from the store.

To get a beautiful rich color fried crackers.

Many wonder why you have to roast them in the oven? Is it really not possible to use windy bread? Can! But the color of the liquid will then be pale. The degree of blackening of the peel directly determines the shade of the finished drink.

  1. 2-3 crusts of rye bread,
  2. 5 tbsp sugar
  3. 2.5 glasses of water
  4. 15 grams of pressed yeast.

1. Fill the crackers with sand and cover with hot water. The mixture is left overnight under the shelter of a towel. Next morning pour the yeast, mix and leave for a day for fermentation, covered with a lid.

Then remove the top layer and drain the liquid into the sink. The fact that settled on the bottom is a leaven. We need it.

2. The first portion on a yeast base will have a characteristic flavor and smell. Then, the more times the leaven will be used, the more distant will be the taste.

Add another 5 tablespoons of sand to the sourdough, 150 g of crackers and pour warm water on it, almost bringing it to the neck. The jar should stay under the towel for another day. Then strain the liquid and bottle. In each add 4-5 raisins.

After 1-2 hours, put them in the fridge for a couple of hours and the kvass is ready for use.

The residue that remains after straining can be used for further preparation of the drink.

Recipe for sourdough rye flour at home

You can make your favorite drink from rye flour. It turns out to be no less invigorating and tasty than on bread. However, we will not talk much. It is better to try once than to tell how tasty it is.

  1. 450 grams of rye flour,
  2. 180 grams of granulated sugar
  3. a pack of dry yeast,
  4. slightly less than 3 liters of water
  5. 10-12 unwashed raisins,

1. According to tradition, first of all, you need to prepare a leaven, where do without it ?!

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

2. As soon as the mixture begins to "stir", foams and emit a sour smell, it is ready. It takes no less than a day.

3. Now you can proceed to the next step. Add the remaining flour, sugar, yeast to the resulting mass and pour in water. Mix everything thoroughly. Cover with a towel and leave overnight warm.

4. The next morning, pour the kvass into bottles or jugs and put them in the fridge. After a couple of hours, the cold drink is ready to drink.

So everything is quick and easy!

How to cook kvass for okroshka at home

Every housewife knows that for the preparation of real okroshka it is better to take home brew. Shopping options are sweet, which makes cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the basis for this dish.

For this we need:

  1. about 3 liters of water
  2. half a loaf of black bread
  3. 50 grams of sugar
  4. a pack of dry yeast,

1. Bread cut into cubes and spread them on a baking sheet.

Place in the oven for a few minutes and bake until golden brown. Without losing time while the croutons are languishing in the oven, combine the water with the sugar and boil it. Then cool the sweet syrup to a warm state.

2. From a saucepan with water, pour half a glass and pour yeast into it, mix.

Put the crackers in the sweet water and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. Next morning kvass filter, bottled and put 4-5 raisins in each.

You can do without raisins, if you do not like fizzy kvass.

Bottles put in the fridge for 10-12 hours. After that, the drink is ready for cooking okroshka!

The recipe for delicious kvass without yeast on breadcrumbs

Beginners may think that cooking without yeast is impossible, because how else can kvass ferment ?! In fact, this is not the case. It is quite realistic, which especially pleases drink lovers who do not accept the yeast flavor.

  1. Rye bread on a yeast-free basis, about half a loaf,
  2. 3-4 tablespoons sugar
  3. A handful of raisins,
  4. 2.8 liters of water

1. From bread to make crackers. To do this, you can leave the slices in the open with the purpose of airing, or roast them in the oven.

The latter option will give the drink a richer shade. Then you need to put them in a three-liter jar and pour warm boiled water.

2. Add sugar and raisins here.

3. Gently mix, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour it into the bottles. Put them in the fridge for a few hours.

The invigorating treat is ready to eat.

Delicious homemade kvass grandmother's recipe

Everyone remembers those unforgettable days visiting grandmothers. On the table, the best dishes are pies, okrosechka and, of course, kvask.

Then we ate it with pleasure, imagining that when we grow up, we will certainly cook just as tasty.

Grandma's recipe for kvass is simple. And if in the process you remember your beloved granny with the most delicate memories, it will turn out to be twice as tasty. Try it!

  1. A pound of fresh beets,
  2. 50 grams of rye bread (peel),
  3. 1 full tablespoon of sugar,
  4. 3 liters of water

1. Wash beets, peel and cut into small pieces. Place them in a three-liter jar and fill with water so that there is about 5 centimeters left before the neck. Add sliced ​​bread and sugar.

2. Carefully move and cover with gauze. It is better not to use regular covers, because in the process of fermentation they will swell and interfere with this action.

3. Bank to put in a warm dark corner for 5 days. Every day, several times you need to remove the foam, which will form on the surface.

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

If you plan to use it as a drink, you can add more sugar. For soups, it’s great if you add some minced garlic.

Kvass is a unique drink. With all its taste, it is also very good for health. If you have never tried to cook it at home, then by all means try it. After all, after reading these recipes, you realized that it was not at all difficult.

Or maybe you have experience cooking homemade kvass? Share it with us, because your opinion is very important to us!

How to make kvass at home

This is not always a quick process, but in any case it is easy to make home-made kvass - the ingredients are minimum, the labor costs are small. And then kvass is made by itself, without our intervention, we can only wait for a tasty result.

Kvass was made in ancient times and is still being done. And he won such popularity not only as a drink that quenches thirst, but also as a drink that is good for our body. In Russia, everyone drank kvass, and the poor and rich people believed that it adds strength and energy and is good for digestion.

But what would he really useful, you need to know the subtleties of making kvass at home.

Secrets of cooking homemade kvass

  • If you make bread kvass, then it is important to know that bread should be natural (flour, yeast, water). New-fashioned supplements that put what he, for example, longer stored, can spoil the fermentation process.
  • As a rule, breads are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of redness of the rusks. But in an effort to get a dark saturated color, remember that burnt crackers will give not only color, but also bitterness.
  • If you make kvass with yeast, then check them for freshness.
  • Для брожения кваса используйте посуду из стекла или металлическую (эмалированную без сколов, из нержавейки). Готовый квас можно наливать в пластиковые бутылки.
  • Raisins are also an important ingredient in the preparation of an invigorating drink; it enhances fermentation and makes it vigorous. The main thing is not to wash the raisins before laying, since you will wash away the so-called wild yeasts that are on the surface of the berries.
  • Sugar in kvass emits carbon dioxide and makes the drink carbonated. But here, too, do not overdo it. After all, one of the advantages of kvass is its low calorie content, sugar, respectively, this caloric content increases. Therefore, everything should be in moderation, if we want to benefit from the drink, and it is unlikely that we will be able to quench the thirst with very sweet kvass.
  • If we want to get exactly kvass, and not brago, then the fermentation process must be stopped on time. Therefore, the period of fermentation should not be more than 4 days, the leaven should be removed, and the filtered kvass should be placed in the refrigerator.
  • Recommend storing ready-made kvass in the refrigerator for no more than 7 days.
  • Although why keep it, it was not for this that we did it. Drink this wonderful homemade drink, it will not only quench your thirst, but also benefit your body. But first, it still needs to be done.

How to make birch kvass - video recipe

At this point I’ll end up talking about how to make kvass at home, choose your favorite recipe and enjoy a tasty and healthy drink.

As it turned out, a lot of kvass recipes make such a drink from berries, from chicory, from ginger, rice, cleansing beet kvass, useful kvass from celandine. So the topic is inexhaustible and maybe we will come back to it with new experiments.

What can you cook at home?

There is a considerable variety of different recipes for homemade kvass, each is good in its own way, you can constantly diversify the preparation of this drink, however, for some reason, most modern housewives are fixated on one recipe.

For example, there is a "red kvass", which, perhaps, was one of the most popular bread recipes. They drank it in all provinces, it was especially popular in Central Russia.

By the way, fruit kvasses are absolutely not inferior to bread, recipes from fresh apples, cranberries or lingonberries were especially popular. Drinks in Russia always had a minimum alcohol content, only 1-3%, while his foreign counterparts, for example, from France or England, had a higher alcohol content - 3-6%.

To make it you will need:

  • 400 grams of bread (preferably rye),
  • 6 g dry yeast,
  • 5-10 g dried mint,
  • 60 g of raisins,
  • 150 grams of sugar
  • 2 liters of water.

In order to cook flavored homemade kvass, you must cut the bread into small slices, and then bake them in the oven until the crust appears golden. After that, the bread is dried for another two days on the windowsill.

At the expiration of the time, mint is added to the croutons, which together are filled with hot water and wrapped in a warm blanket. In this form, the mixture is left for 5 hours, after which the resulting infusion is filtered through a colander. Then sugar and yeast are added, the mixture is left in a warm place for another 7 hours.

Then we filter the infusion through cheesecloth, pour it into glass bottles, and, adding raisins, we move the infusion to a cold place. The degree of readiness of kvass is determined by raisins - as soon as they emerge, it means that the kvass is ready.

"Horseradish" or "Petrovsky"

By the way, a very original recipe that is great for cooking okroshka and quenches thirst well in the summer sun. To make it you will need:

  • 4 liters of water
  • 20 g fresh yeast,
  • 100 g of honey
  • 100 grams of grated horseradish,
  • 50 g of raisins,
  • 800 grams of rye crackers,
  • 60 grams of sugar.

If there are no crackers, then they can be cooked in the oven from ordinary Borodino bread, the main thing is not to overdry. Croutons are put into the prepared container and filled with boiling water, leave to stand for about 3-4 hours.

Then the mixture is filtered through a colander, yeast is added, the container is covered with gauze. Infusion leave to ferment for 5-6 hours, and then it must be heated in order to add horseradish, honey and sugar.

The whole mixture is thoroughly mixed, bottled, 2-4 raisins and a pinch of washed millet are added to each. Kvass is plugged and set off to infuse for 2 days in a cool place. Before the direct use of kvass can be filtered through cheesecloth.

Most modern housewives prefer to cook homemade kvass, few people try to make fruit options, but in vain!

From strawberry

To make it you will need:

  • 1 tbsp. honey spoon
  • 250 g strawberries
  • 700 g of water
  • 1 g of citric acid,
  • 4 teaspoons of sugar

Strawberries must be thoroughly rinsed and let it drain, after which we place it in an enameled bowl and pour water over it. The strawberries with water are heated to a boil, then removed from the heat and infused for another 10 minutes.

Then the mixture is filtered, and honey, sugar, citric acid is added to it, everything is thoroughly stirred, filtered again and bottled. The containers are carefully sealed, and then sent to a cold place, where kvass is drawn to a state of maturity and readiness, usually it happens in 7-10 days.

By the way, this recipe is great for canned strawberries. In order to speed up the process of "ripening" strawberry kvass, it can be insisted at a temperature of 25-27 °, on the third day it should be moved to a cold place. Then this brew will be ready already on the fourth day.

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