How to make kvass at home: recipes with various ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kvass is a traditional Russian fermented milk drink that has no analogues in other countries. For many centuries, it has remained popular due to its taste properties and ease of preparation. Kvass is a natural refreshing drink obtained by soaking stale bread. Of course, in the modern world there are many different recipes. Ingredients for making kvass can be found in every home. Even in ancient times, it was made from bread, birch sap, crackers, sourdough, raisins, and yeast. But regardless of the components used to make it, homemade kvass is not only tasty, but also a he althy drink. The content of a large amount of vitamins, amino acids and trace elements improves digestion, increases metabolism and fills the body with energy.

Benefit

Kvass is a naturally fermented drink with amazing he alth benefits. ForFor many centuries, kvass recipes have been used not only to prepare a tonic, but also to use the medicinal properties of this drink, such as:

• detoxification of blood, liver, kidneys;
• improved brain activity;
• fighting cancer;
• reducing the risk of cardiovascular disease;
• improved digestive function.

Kvass is a completely organic and natural drink. Homemade, it does not contain any additives or preservatives.

Probably everyone knows how to make kvass. With such an abundance of recipes and ingredients, kvass from black bread remains the most traditional.

From yeast

For cooking you will need 200 grams of rye bread, 4 tablespoons of molasses, 2 tablespoons of dry yeast, a handful of raisins and chilled boiled water.

First, you need to make crackers from rye bread. To do this, you need to cut the bread into slices and send it to the oven for 20 minutes. Rusks should not burn. Put bread on the bottom of a special container and throw a handful of raisins. Dissolve molasses and yeast in warm water. Pour the crackers with the resulting mixture. Add water, stepping back 5 cm from the edge. Cover the container with gauze and leave in a warm place, away from sunlight, for 3-4 days. When ready, kvass from dry yeast acquires a spicy-sour taste. The finished drink must be filtered and cooled in the refrigerator.

Yeast-free kvass

The recipe for making yeast-free kvass is very simple and inexpensive. ryemix flour and water in a ratio of 1 kilogram per 1 liter. Allow the resulting dough to stand for several days at room temperature. After it ferments and rises, add water and decant kvass.

Kvass from birch sap

How to cook birch kvass, even a schoolboy will guess. For this drink you will need:

• 5 liters of birch sap;
• 1 lemon;
• fresh yeast 50 grams or 15 grams dry;
• 100 g honey;
• raisins.

Cooking.

Add all the ingredients to the purified birch sap. Infuse the drink for several days in the refrigerator.

Blackcurrant kvass

For cooking you will need:

• Black currant - 1.6 kg.
• Sugar - 400 grams.
• Yeast - 25 grams.
• Raisins - to taste.

Cooking:

1. Pre-chopped blackcurrants pour 2 liters of water, bring to a boil.
2. Then remove the mixture from heat, let it brew and bring to a boil again. Repeat 2 times.
3. Pour the resulting composition with 8 liters of boiling water.
4. Pour sugar, bring the drink to a boil. Cool to 30 degrees.
5. Add yeast, stir. Leave for several hours.
6. Add a few raisins to each container of ready-made kvass
7. Put in the refrigerator. After 2-3 minutes, kvass is ready for use.

Kvass with raisins and cinnamon

Ingredients:

• 1 loaf bread withcinnamon and raisins;
• 8-10 glasses of filtered water;
• 4 cinnamon sticks;
• 1 vanilla pod;
• 2 cups fresh lemon juice;
• 1/4 cup maple syrup;
• 2 cups liquid starter.

Cooking:

1. Dry the bread and roast in the oven.
2. Put bread, cinnamon sticks and vanilla pod into a container and pour hot boiled water so that the ingredients are completely hidden under the water.
3. Cover the container. Let it brew for 8-10 hours.
4. Drink the drink. Squeeze water out of bread.
5. Add lemon juice and maple syrup to liquid, stir until completely dissolved.
6. Pour in the starter and mix until completely dissolved.
7. Put a few raisins on the bottom of the container. Close and let stand.
8. When the raisins are on top, cool the drink. After cooling kvass is ready to use.

Ginger-lemon kvass

For ginger-lemon kvass you will need 40 grams of fresh chopped ginger, lemon, 350 grams of sugar, 11 grams of dry yeast.

Cooking:

1. Squeeze juice from a lemon.
2. Dissolve yeast according to instructions.
3. Add dissolved yeast and freshly squeezed lemon juice to the cooled boiled water. Mix well, let it brew for a while.
4. Then strain the mixture with gauze.
5. Leave the drink for fermentation for 2 days.
6. Then cool the kvass and bottle it.

Apple kvass

Products:

• Apples - 5 kg.
• Sugar - 500 grams.
• Water.

Cooking:

1. Ripe but strong fruits wash, cut into slices.
2. Add sugar and pour cold water all the way to the top. Leave to ferment for several days in a cool, dark place.
3. Then, when the mixture ferments, strain the resulting drink and bottle it.
4. Grated lemon zest can be added for flavor.

Beet kvass

Beet kvass can be used as a tonic drink. It can also be used in place of vinegar in cooking or as a salad dressing.

To make beet kvass you will need:

• 1 kg beets;
• 50 rye bread;
• water.

Cooking:

1. Chop the peeled beets, add boiled water 25-30 degrees.
2. Add a couple of slices of bread.
3. For further fermentation, remove the drink in a dark place for a couple of days.
4. After the process is completed, strain the beet kvass.

Orange Ginger

Ingredients for kvass:

• Carrots - 6 pieces.
• Crushed ginger - 2 tbsp.
• Orange peel.
• Sea s alt - 2 teaspoons.
• Serum.
• Water.

Instruction.

1. Carrot cut into rings. Grate the zest.
2. Ginger, orange zest and whey mix with carrots in half a literbank.
3. S alt and fill the container to the brim with water. Mix well.
4. Capacity, tightly closing the lid, put in a warm dark place for fermentation. After 2-4 days, kvass can be drained, and the remaining mixture can be refilled with water.

Kvass for okroshka

You will need the following products:

• Rye bread - 2 kg.
• Sugar - 500 grams.
• Fresh yeast - 60 grams.
• Water 7 liters.

How to cook kvass for okroshka?

1. Sliced bread fry in the oven.
2. Pour boiling water over dried bread and leave for a couple of hours to ferment.
3. Add the yeast and sugar diluted according to the instructions to the strained kvass. Leave the mixture in a warm place for 8 hours.
4. Then strain the drink and cool.
5. To spice up the okroshka, you can add an egg yolk grated with mustard, sugar, s alt, horseradish.
6. Vegetable okroshka is served with sour cream, meat and mushroom okroshka is seasoned with sunflower oil.

Kvass from sourdough

The taste of this drink is familiar to many from childhood. But few people know how to cook the very homemade kvass from sourdough. The following recipe contains detailed instructions.

Sourdough Ingredients:

• Bread kvass dry - 1 glass.
• Sugar - 2/3 cup.
• Water - 3 liters.
• Fresh yeast 8-10 grams (dry - 2-3 grams).

Ingredients for kvass:

• Bread kvass dry - 2 tablespoons.
• Sugar - 3 tablespoons.
• Kvass wort concentrate - 1 tablespoon.
• Rye bread - 2 slices.

Cooking:

1. Pour dry kvass with boiling water, leave for 2 hours.
2. After that, pour sugar, stir, cool to 30-40 degrees.
3. In 100 ml of the resulting mixture, dilute the yeast and pour back. Infuse the drink for 12-15 hours.
4. After that, drain the liquid.

The following will describe how to make kvass itself.

1. Toast the rye bread until black.
2. ¾ mix starter with all the ingredients needed to make kvass.
3. Add water, cover and let steep for 24 hours.
4. After that, decant kvass.
5. For taste, you can pour about 3 tablespoons of sugar into a container. Mix thoroughly and refrigerate. The product is ready to use.

From celery

• Celery stems and leaves.
• ½ teaspoon fennel seeds.
• 1 bay leaf.
• ¼ cup parsley.
• 1 teaspoon black pepper.
• ¼ teaspoon s alt.
• 3 cups of filtered water.

Cooking.

1. Chop clean celery stalks.
2. Add fennel seeds, bay leaf, parsley, celery and black pepper to a special jar.
3. Then pour water almost to the brim.
4. Close the jar and leave to infuse for five days.
5. Pump the drink into a clean can.
6. Chilled kvass is ready to eat.

Kvass from raspberries

Ingredients:

• 1 cup raspberries;
• 1 tablespoon honey;
• 4 pieces of ginger;
• water.

Cooking:

1. Place fruit, honey and ginger in a small bowl.
2. Add enough water to cover fruit completely.
3. Close the jar tightly and shake occasionally several times a day.
4. As soon as the kvass begins to bubble, you need to release the air, thereby relieving the pressure in the container. Then close the lid back.
5. After 2 days, the drink can be consumed, pre-strain and discard the fruit.
6. Chilled raspberry kvass to store for 7 days.

Fruit

Ingredients:

• fresh fruits (peach and blackberry);
• 1 tbsp l. raw honey,
• 1 fresh peeled ginger root,
• clean water.

Instead of the peach and blackberry indicated in the recipe, you can use other variations of the ingredients:

• cherries, raspberries, cardamom;
• apple, raisin, cinnamon;
• lemon, dried apricots, ginger;
• mango, tea, spices;
• beetroot, apple, lemon balm;
• nectarine, chamomile;
• blackberry pieces, vanilla pod;
• prune, lemon, ginger.

You can also use mineral water instead of regular water.

Cooking:

1. Place all the ingredients in a container, pour water, stepping back 2.5 cm from the edge.
2. Tightly close the container with a lid. Leave to ferment for 2-3 days.
3. Shake twice a daycapacity.
4. Kvass should be sweet and spicy at the same time.
5. Strain the infusion. Store in the refrigerator for up to a week.
6. For a more intensive fermentation process, you can add yeast or whey.

In closing

Russian kvass is an elixir of he alth. It quenches thirst, improves mood and strengthens the immune system, is simply a delicious, refreshing drink. This is the most useful drink that is obtained by fermentation. The natural level of alcohol in homemade kvass is very low, around 0.05–1.0%. Therefore, the drink can be drunk by both adults and children. Recent studies have shown the benefits of fermented foods for restoring and maintaining he althy levels of beneficial bacteria associated with a strong immune system. Kvass contains a large amount of probiotics and supports the he alth of the gastrointestinal tract in general.