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Bread kvass. How to make delicious kvass at home. Bread kvass without yeast at home Rye kvass without yeast

Kvass prepared at home will be an excellent alternative to store-bought drinks, which contain many harmful substances. It will help you cool down in the summer heat, as well as improve your health at any time of the year. It is not necessary to use yeast in recipes, since the drink will be tasty and healthy even without it.

How to make bread kvass - a simple recipe

Let's start with the most common recipe, which does not require many ingredients. You can simply drink the drink, or use it, for example, to make okroshka.

Ingredients:

285 g rye bread;
1.6 liters of warm water;
1.5 tbsp. spoons of sugar.

Cooking method:

Recipe for bread kvass without yeast at home with raisins

The prepared drink is popular with people who are watching their weight or want to lose weight, since it has very few calories. Use it for dough, for various dishes and drinks.

Ingredients:

Rye flour;
boiled water;
a few highlights;
2.5 tbsp. spoons of granulated sugar.

Cooking method:

Combine water and flour in such an amount that you end up with 0.5 liters of mixture, the consistency of which should be like thick sour cream.
Add granulated sugar and raisins.
Leave the jar at room temperature for 3 days.
During this time, the mass should begin to ferment.
Then add another 2 tbsp. spoons of flour and sugar and pour in 3 liters of water.
Leave the container at room temperature for 5 days.
After time, strain the drink and cool.
The grounds that remain in the bottle can be used for a new portion, just add another 2 tbsp. spoons of flour and sugar.

How to make homemade beet kvass without yeast?

Using this recipe, you can make a Slavic drink that can be drunk separately and also used for various first courses. It is very beneficial for health, which is why it is used in traditional medicine recipes.

Ingredients:

Large beets;
boiled water;
4.5 tbsp. spoons of sugar;
a piece of black bread.

Cooking method:

How to make homemade kvass with mint?

Thanks to the use of mint, the drink is refreshing and very tasty. It can not only be drunk separately, but also used in the preparation of various cocktails. In addition, one cannot but rejoice at the minimal list of ingredients.

Ingredients:

325 g mint;
3 tbsp. spoons of granulated sugar;
boiling water.

Cooking method:

Take a 2-liter jar and put mint in it, which you need to tear with your hands so that the juices come out.
Greens should fill approximately 1/4 of the volume.
Send granulated sugar and boiling water there.
Cover the top of the jar with gauze and leave for 3 days.
After the time has passed, remove the foam and strain the drink, and then put it in the refrigerator for a while.

Homemade oat kvass recipe

Making a drink is quick and easy. Kvass is not only very tasty, but also healthy, since oats contain many substances beneficial to the body. In folk medicine, it is recommended to drink it for weakness, fatigue, and also for problems with appetite. The drink is almost white in color.

Ingredients:

2 tbsp. oats;
4 tbsp. boiled water;
4 teaspoons of granulated sugar.

Cooking method:

Homemade kvass recipe without yeast

It is believed that the drink prepared according to this recipe is as similar as possible to the kvass that was sold on the streets in Soviet times. The difference lies in the enormous benefits of the homemade option. You need to use a 5 liter bottle.

Ingredients:

3 tbsp. wheat;
4 liters of boiled water;
8 tbsp. spoons of kvass wort;
1.5 tbsp. granulated sugar.

Cooking method:

How to make homemade kvass with honey?

This drink combines the sweetness of honey, the freshness of mint and the acidity of lemon. Kvass turns out very tasty and refreshing.

Ingredients:

12 tbsp. spoons of honey;
rhubarb;
granulated sugar;
mint;
2 lemons;
currant leaves.

Cooking method:

Pour 4 liters of water into a saucepan, bring it to a boil and add chopped rhubarb.
Turn off the heat and cool.
Add honey, chopped lemon zest and juice.
Send mint and currant leaves there too.
Mix everything well until the honey dissolves.
Leave to infuse for a day.
After the time has passed, strain, pour into jars, close the lids and refrigerate for 7 days.

Now you know how to make bread, beet and other homemade kvass. The drink is quick and easy to prepare, and as a result you get huge benefits in a small glass.

You can experiment with the composition of the ingredients, using, for example, cranberries, hawthorn and other berries. In general, enjoy cooking.

Our recipes for making bread kvass at home will help you out when on a hot day you want real Russian kvass: their bread and crackers.

Water - 1 Liter
Rye bread - 500 grams
Raisins - 0.5 Cups
Sugar - 4 Cups
Dry yeast - 1.5 tbsp. spoons

Let's take all the ingredients we need. Let's put a vat of water on the stove; if you don't have such a large pan, you can divide everything into two portions. The water needs to be brought to a boil.

At this time, you should fry the bread. Fry the bread in a frying pan without oil until blackened. The most important thing is to make sure that the bread does not burn. However, for bread kvass you need pieces of rye bread, brought precisely to black coals.

When the water has boiled, remove the vat from the heat, add a handful of raisins and all the bread. Cover the pan with a lid and leave to steep overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the sugar and yeast mixture prepared in a separate bowl. Mix everything well. Cover the vat with plastic wrap and leave to steep for another 6 hours. Stir the liquid every two hours. After this, you will need to remove the raisins from the vat.

Take another pan, cheesecloth and strain the bread kvass.

You will get this kvass. Pour it into plastic bottles, close and put in the refrigerator. Let the kvass sit in the refrigerator for 2-3 days, after which the kvass can be drunk.

Recipe 2: bread kvass at home

Sourdough in portions
Raisins 10-15 pcs.
Sugar 4-6 tbsp. spoon
Rusks to taste
Kvass 3 tbsp. spoon
Water 2.8 l

Pour the starter into a clean three-liter jar. It should cover the bottom of the jar by approximately 5-7 cm. If you are preparing kvass for the first time, then you need to prepare the starter first: pour 2 tbsp into a liter jar. l. sugar, black bread croutons for one third of the jar, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add black bread crackers to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry them in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like best; if it is sweet, then you need to add 6 tbsp. l., if sour, then 4 tbsp. l. There will be enough sugar.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour clean water into a jar. I always prepare kvass using spring water; if this is not possible, you can use regular drinking boiled water. Mix everything in the jar and cover it with gauze.

During the cooking process, the kvass will “play” and some liquid will definitely spill out. Therefore, our jar needs to be placed in a deep plate or dish. Place the jar in a bright place and leave for two days.

On the third day, the kvass is ready, carefully pour it into a clean jar. From the contents of our three-liter jar, a full two-liter jar of kvass is obtained. Place in the refrigerator and keep it there until completely consumed. Drink and add kvass to dishes - chilled.

After we have drained the kvass, the leaven will remain in the jar, which needs to be mixed thoroughly and placed in a separate bowl. We will use this starter when preparing new kvass; the starter must be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

Bread (about a third of a loaf of Borodino) - 4 slices.
Sugar (6 tbsp - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
Yeast (two sachets of instant, 11 g each) - 22 g
Raisins (approx; I put 8-10 raisins in each bottle) - 30 g
Water - 3.5 l

Let's start with the starter. Cut a loaf of Borodino bread into breadcrumbs - cubes with a side of about two or three centimeters. Place on a baking sheet in one layer and dry in the oven at 150 degrees until almost black. If you want light kvass, you can take wheat crackers or Borodino crackers and dry them not until they turn black, but simply until they become crackers.

When the crackers have cooled, pour three or four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass I usually use white sugar), pour boiling water. You need to pour boiling water carefully, shaking the jar periodically so that it does not burst. And do not top up: the starter will ferment and may “escape.”

As soon as the contents of the jar have cooled almost to room temperature, pour in all the yeast. Cover the jar with a paper towel or gauze and leave for three days.

After three days, pour the starter into a three-liter jar, add another 4 tbsp. l. sugar, add cold water a little to the top - and leave for another two to three days. You will see for yourself how the kvass begins to ferment and “work.”
As soon as this “work” stops, the drink is ready.

Strain the kvass into a plastic bottle or other container with a narrow neck and a tight seal, add a handful (8-10 pcs) of raisins to each bottle, close tightly and let stand for another day.

After this, open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

Borodino bread 5 slices
Raisins 1 handful
Sugar 3 tbsp. l.
Dry yeast 0.5 tsp.
Purified water 3 l

Cut Borodinsky or other rye bread into small pieces.

Dry the bread in the oven until lightly burnt - 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 add sharpness to kvass.

Pour boiled water, but cooled to 70 degrees, over the crackers. Leave the future kvass to steep for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast and sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

Cover the jar with gauze to protect the drink from dust or insects, place it in a very warm place, maybe on a windowsill in the sun. Let the 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 seal well. Place in the refrigerator to ripen for another day or less. To add even more sharpness, you can throw two or three more raisins into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the starter (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

Recipe 5: homemade bread kvass without yeast

slices of rye bread – 250 g,
water – 2.5 l,
granulated sugar – 180 g,
raisins – 15-20 pcs.

Dry it in a preheated oven until it just turns golden brown. If the crackers burn, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir until it dissolves, turn off and cool to body temperature.

Pour the syrup into the jar almost to the very top and add the washed raisins.

We tie the neck of the jar with several layers of gauze and place it in a dark place.

After 1-2 days, an intensive fermentation process begins - the crackers rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set it to cool.

Remove half the crackers from the jar and add some fresh ones. And then pour in sweet warm water again and add raisins. We also put it in a dark place, but after 10-12 hours the kvass will be ready. Thus, you can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This homemade kvass bread recipe can be prepared at home from crackers and stale bread.

crackers - 1 kg
water - 10 l
sugar - 250 gr
dry active yeast - 1 tsp.
raisins - 3 tsp.

We take out supplies of bread crusts, pieces and other bread leftovers that we did not let mold eat during the long winter. These pieces of leftover bread dry perfectly right on the windowsill, put into a fabric bag and stored until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

Bake the crusts and pieces of crackers in the oven until slightly black around the edges.

Boil 10 liters of water in a large saucepan (for three 3-liter jars of kvass) and drop our burnt pieces of crackers into it. Mix. Now you need to wait until the water cools down and draws out all the beneficial substances from the bread. It is better to leave it to brew until the morning. This infusion is called wort.

We strain it and squeeze out the bread. Now I don't mind throwing it away. Although, in rural areas, this can be used to feed poultry or livestock.

Pour the wort into jars. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, on the tip of a knife, dry yeast from any brand. Protect from direct sunlight!

Add 10 regular raisins to each jar. It is believed that raisins enhance fermentation. Stir and leave at room temperature for a day.

The foam and bubbles that appear indicate that the process has begun. There is no point in keeping kvass warm any longer. It will peroxide. Strain the raisins and pour the kvass into pet bottles. A thick mass at the bottom of the jar, about 150 ml remains in it. We return the raisins there. This is a ready-made starter for future kvass. Pour in new cooled wort, add sugar and a few fresh raisins. That's all. We won't need yeast anymore.

We put both bottles and cans in the refrigerator. We take a sample of kvass from bottles. You should know that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes stronger. For children, you can add a tablespoon of sugar to the bottles. For okroshka, sour, aged kvass is good. We have organized the process of continuous bottling of kvass.

Recipe 7, step by step: homemade kvass from bread

bread "Borodinsky"
dry yeast
sugar

For kvass we need not bread, but crackers. Therefore, we will cut the bread into small pieces so that they fit into our intended container for preparing kvass - in my case it is a three-liter bottle (the yield of kvass is approximately 2 liters in 1-2 days).

We put our crackers in the oven to dry, I won’t say for how long, because... didn't detect it. In general, it all depends on your taste. For example, I like it slightly toasted, and then the kvass turns out to be a beautiful color:

After the crackers are ready, pour them into a half-liter jar. for making sourdough. Add yeast, a couple of tablespoons of sugar and fill with water.

Leave for at least a day to begin the fermentation process. After this, we control the fermentation process visually and by sound (hissing).

Drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already begun, all this is so as not to feel the taste and smell of yeast) If there is a smell, repeat again.

Some of the bread should move down and the drink should smell like kvass.

If your drink turns out whitish and not the same as in the photo, don’t let this bother you, I photographed the almost finished sourdough.

After this, pour the contents of the jar into a larger container and fill half the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

When ready (determined by taste, 1-2 days), drain the finished kvass and add the ingredients.

Once the starter has formed in sufficient quantity, you can increase the amount of water to a full bottle.

All that remains is to strain the kvass:

add sugar to taste and enjoy! If small particles suddenly get into the finished kvass, don’t worry - this is bread, it’s edible.

Over time, as the amount of starter increases, the speed of kvass preparation will increase. As sediment from bread crumbs accumulates at the bottom of the bottle:

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 prepare. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will allow you to quench your thirst quickly.

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

Well, over time it was made non-alcoholic, and thus it became much healthier. 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 kvass doesn’t - especially when it’s cold.

And also, it is used to make okroshka in the summer - another favorite summer dish and another topic for our blog.

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

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

I offer you a simple, urban option for preparing 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 bread starter from the first batch so that you won't need yeast for subsequent preparations. Homemade bread kvass 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 Borodinsky or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until lightly burnt - 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 add sharpness to kvass.

Pour boiled water, but cooled to 70 ° C (approximately), over the crackers. Leave the future kvass to steep for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast and sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

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

This kvass quenches thirst very well and is very tasty to eat in okroshka. Bon appetit.

Kvass made from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also as the proud name of one of the national dishes. It also has healing and beneficial properties for the body. Even children can drink it, especially when made at home. 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. To prepare we need these Ingredients:

Black bread - 2 crusts;
Granulated sugar - 1 teaspoon (with a heap);
Water - 2 glasses (warm).

Pre-cut the bread into small cubes and dry in the oven. You should get crispy, brown 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 starter has a sour smell and a cloudy appearance.

Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more crackers and add sugar. Adjust the amount of sand yourself - some people like it sweeter, while others don’t like it.

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

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

Screw the lid well. Soon the bottles will begin to harden. This has begun fermentation. This means that the kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

Once cooled, 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;
Black currant leaves - 8 pcs.

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

Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and blackcurrant leaves. Leave for 10-12 hours, covered with a clean napkin.

When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

Recipe for kvass with sourdough and rye flour.

I never thought, but it turns out you can make kvass with rye flour. Nothing complicated, 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 pcs (not washed).

Of course, first we’ll prepare the starter.

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

As soon as the mixture begins to “stir,” foam, and emit a sour smell, it is ready. This takes at least 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. Mix everything thoroughly. Cover with a towel and leave warm overnight.

The next 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.

That's how fast and easy it is!

Homemade kvass according to grandma's recipe.

This drink has been prepared for a very, very long time. It is noteworthy that it is prepared without yeast. At the same time, the taste is amazing. Although it’s not for everyone, those who don’t like beets may not like the taste. But we advise everyone to try it at least once. After all, it’s not only tasty, but also healthy.

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 place them in a three-liter jar and fill it with water so that there is about 5 centimeters left to the neck. Add chopped bread and sugar there.

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

We put 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 foam formation process subsides, the kvass should be poured into bottles and stored in a cold place for cooling.

If you plan to use it as a drink, 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 you another good recipe. Some people find it easier to perceive information in video format.

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

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also healthy. And it quenches thirst very well, unlike sweet sodas, which contain many unknown ingredients. Making kvass at home is not that difficult, but your health will not suffer. Bon appetit and bye everyone.

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

Homemade bread kvass is one of our favorite and most popular drinks. And by the way, it has not lost its popularity for more than 1000 years! Once upon a time, kvass became an excellent alternative to ordinary water, which in ancient times was not always as clean and safe as it is today. Our ancestors called kvass living water, and they were right - in addition to its life-giving, or, more precisely, healing power, it, like many fermented foods, for example, sauerkraut or fermented milk products, stimulates appetite and supplies the body with beneficial bacteria. Kvass, in fact, looks alive - during the process of infusion, air bubbles appear and disappear in it, pieces of bread move and the color and aroma of the drink changes.

You can write a whole book about the benefits of kvass, but it is also worth considering the fact that there is a group of people for whom this drink is contraindicated or acceptable in small quantities; for example, those who have diseases such as gastritis or ulcers should be wary of kvass stomach disease, some types of allergies and intestinal problems.

But let's talk about the good: wonderful refreshing and tonic kvass will be an excellent solution to quench your thirst on a hot summer day, and some believe that its use can be safely added to the list of folk remedies. I hope your head doesn’t hurt) and we will refresh ourselves with kvass only for the pleasantness of its taste and smell.

In addition to the classic recipe for bread kvass, there are a great many derivatives - kvass made from is popular and very healthy, berry kvass is made from rowan berries and lingonberries, raspberries, cranberries, and so on. It is also made from pears and - I think it will be very similar to cider, only non-alcoholic. There are technologies for kvass with horseradish and chicory. Mint is added to the finished drink, and even - everything, of course, is not for everyone.

The classic base for kvass is rye, but other grains also make it very tasty - many people like oat or barley drinks. Some recipes for homemade kvass contain an ingredient such as yeast - this, of course, greatly accelerates the natural fermentation process of the product.

How to prepare bread kvass?

You can make homemade bread kvass using any type of rye bread, the only thing is to pay attention to the composition of the bread, try to choose the one with the fewest ingredients, avoiding additional sweeteners, colorings or flavor enhancers; homemade homemade bread would be an excellent option.

If you want your drink to be as dark as possible, fry the crackers until they are almost burning. Why you need to fill the crackers with hot water is not fundamental, but from my personal experience I will say that this way the bread gives out the maximum of its rye aroma.

The amount of sugar may vary depending on your taste preferences, but do not forget that part of the “sweetness” is lost during the fermentation of the product, so when preparing kvass yourself for the first time, follow the recipe, and next time add as much as suits you . If you find the finished drink not sweet enough, you can always sweeten it.

In this recipe for homemade kvass, we need a minimum of ingredients: bread, water and sugar - there is no yeast on this list at all. When the drink is almost ready, you can add a little raisins to it, just don’t forget to first soak the raisins in boiling water and rinse them.

finely chopped stale rye bread - 2 cups;
cane sugar - 225-250 grams;
filtered water - about 2 liters or 6-8 glasses;

Cane sugar is also not very strict. You can use regular white. As for bread, you can make it stale in two ways: natural - cut the bread into pieces and let it dry on its own, or you can dry it in the oven. In some cases, the crackers are specially allowed to burn a little - for a brighter taste and aroma, but this is optional.

Well, let's move on to the most interesting part - directly to the recipe for homemade kvass. First, we need to boil two liters of water, remove the kettle/pan from the heat and let the water cool slightly.

One and a half to two glasses of hot water should be combined with a glass of sugar (according to this recipe - with cane sugar) and stir until completely dissolved. Let the syrup cool slightly.

Pour our rye crackers (two glasses) into a clean two-liter jar and fill them with hot sweet water. Now add the rest of the water to the jar so that there is a little empty space left up to the neck. We remember that our kvass will begin to “ferment” very soon. Close the bottle tightly - fermentation will go faster with minimal exposure to oxygen.

So, all the ingredients are in a closed jar and ready to ferment, so to speak. For further preparation, we only need to find a warm enough place in the kitchen and place the bottle there for the next 7 days. Do not forget that the drink will need to periodically “let off steam”, so once or twice a day you need to open the tank. Right now the liquid doesn’t look like kvass yet, but we’ll wait.

In just a couple of hours, the water will already become evenly colored in a tea shade and the crackers will become completely soggy and increase in volume. For this reason, especially if you are preparing kvass for the first time, it is not recommended to use more bread.

On the second or third day, the fermentation process will be in full swing - small air bubbles will appear, the bread will begin to float around the jar and will significantly decrease in size - by about half.

Note - if you like more carbonated drinks, then during the fermentation process add some raisins to the kvass and wait a few more days, do not forget to periodically open the jar.

By and large, on the fourth day you can already taste your drink and, if everything suits you, we filter the product, pour it into a convenient container and put it in the refrigerator. If you want it sweeter, add a little sugar and stir the drink again.

From the remaining bread you can make several more servings of homemade kvass - for this you need to take 3/4 cup of sugar, about 2 liters of clean boiled water and repeat the process. The only thing to consider is that subsequent drinks will be ready for consumption a couple of days faster than the first “harvest”, so to speak, this also depends on the temperature of the room in which you are cooking. That's basically all - our homemade bread kvass without yeast is ready, I hope you liked the recipe and you will definitely please yourself and your loved ones with this tasty, healthy and invigorating drink. We wish you bon appetit and good mood.

Homemade kvass from rye bread without yeast

I offer an excellent recipe for kvass made from black rye bread, which can be prepared with or without yeast. I serve the recipe without yeast. You should know that kvass not only perfectly quenches thirst, but also restores strength, balances fluid and salt in the body, improves digestion, and also has a number of other benefits, which I will discuss below. Without wasting any time, let’s start making homemade kvass. The main ingredient of kvass is rye bread, specifically rye bread, which does not contain yeast or any additives such as caraway seeds or dill. Fermentation in such kvass occurs due to lactic acid bacteria, not yeast. Let's try and enjoy!

Recipe for kvass from rye bread without yeast:

250 g black bread

180 g sugar (about 6 full tablespoons)

How to make kvass from rye bread without yeast:

1. Cut the bread into small pieces and dry it well in the oven so that you get crackers, but do not burn, otherwise the kvass will taste bitter and burnt.

2. Pour the crackers halfway into a three-liter jar.

3. Boil water, add 5 tablespoons of sugar, stir thoroughly, cool to 24 -30 degrees. Fill the crackers with this sweet water almost to the very top, leaving room for carbon dioxide. Let's also add raisins.

Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers. You can secure the fabric with an elastic band around the neck. You can also cover the jar with a metal lid (without rolling it up, of course).

4.After 1-2 days, depending on the temperature in the room, the fermentation process will begin, the crackers will begin to move, moving up and down. The kvass will be ready in 3-4 days, you need to taste it to avoid peroxide. This process may also depend on the quality of the raisins.

5. Drain the homemade kvass, strain through layers of gauze, and place in the refrigerator.

6. You don’t have to throw away the crackers, leave half for the next sourdough. Then add a handful of fresh raisins, 3-4 tbsp. l. Sahara. Fill with water, cover with gauze, and it will be ready in the morning!

If you do not prepare the kvass right away, place the softened crackers in the refrigerator. then take it out, keep it in the room, add sugar, water and a new kvass will be ready again.

To prepare kvass, use only glass, stainless steel or enamel containers.
Fry crackers without oil or additives.
Add sugar to taste. Add more to the first portion to start the fermentation process.
If there are no raisins, add more sugar. But raisins are desirable because they saturate the kvass with carbon dioxide and give the kvass a playful taste.
The richness and color of kvass depends on the color of the crackers and the degree of frying.
The readiness of kvass depends on the temperature in the room

Homemade kvass made from rye bread has excellent taste and beneficial properties.

Prepare and enjoy!

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