White kvass - 6 step-by-step recipes at home

White kvass is a well-known Russian drink that is mainly used for making okroshka and turi. You can easily cook it at home using bread or flour. We offer you several different recipes for making this light and refreshing drink at home.

Homemade white kvass made from rye flour

An uncomplicated recipe for homemade white kvass. The peculiarity of this recipe is the mixing of rye and buckwheat flour, as well as the use of unfermented malt. This kvass quenches thirst well and is perfect for hot summer days.

Cooking time: 4 days.

Cooking time: 20 min.

Servings - 3.

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  Pour the required amount of rye flour.
• 
  We mix it with buckwheat flour and malt.
• 
  We brew the whole mixture with a liter of boiling water.
• 
  We mix.
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  With a whisk, break up the lumps of flour and bring the mixture to a homogeneous mass.
• 
  Cool to 37 degrees and pour in 1 tablespoon of sourdough, which we have previously prepared from wine yeast and rye flour.
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  Put raisins in the mixture.
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  Mix thoroughly.
• 
  Cover with a towel and leave at room temperature for a day.
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  After a day, pour in half a liter of boiled water.
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  Stir and leave again for a day. We add the remaining water and leave it again for a day.
• 
  We filter the kvass through cheesecloth into a bottle and leave to cool in the refrigerator.
• 
  Ready kvass is served to the table. Bon Appetit!

How to make delicious white kvass for okroshka?

Real okroshka is prepared on white kvass, but it is almost impossible to find it in stores. Therefore, we offer a simple recipe for homemade white kvass, which will make your okroshka tasty and aromatic, and in addition, will serve as an excellent soft drink.

Cooking time: 2 days.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Rye flour - 300 gr.
• Water - 6 liters.
• Bread leaven - 2 tablespoons

Cooking process:

1. Bring 3 liters of water to a boil.
2. Pour the rye flour into the water.
3. Stir and leave to cool overnight.
4. We introduce the leaven into the mixture cooled to about 37 degrees and leave it for a day.
5. After a day, add the remaining water to the mixture and leave for 12 hours.
6. You should get a dense and sour kvass for okroshka. Bon Appetit!

A simple and delicious recipe for white yeast kvass

This recipe uses yeast and bread croutons instead of flour. Such white kvass turns out to be more liquid and will definitely not have a flour aftertaste. It is quite easy to cook, and it tastes very delicate and pleasant.

Cooking time: 4 days.

Cooking time: 20 min.

Servings - 3.

Ingredients:

• White bread - 200 gr.
• Granulated sugar - 3 tablespoons
• Raisins - 15 pcs.
• Artesian water - 3 liters.
• Dry yeast - 5 gr.

Cooking process:

1. Cut the white bread into cubes of about 2 centimeters each.
2. Fry them in a pan without oil until golden brown.
3. We put the crackers in a jar, add sugar and raisins. We fill them with cold artesian water. We cover the jar with gauze, folded in layers.
4. Leave the kvass to infuse for 3 days.
5. Strain the finished kvass and cool it in the refrigerator. Bon Appetit!

White kvass without yeast at home

In this recipe, white kvass is prepared using sourdough, without using yeast.It is easy to make, and the ingredients for its preparation can easily be found in any home. It turns out to be a wonderful summer drink and an excellent base for okroshka.

Cooking time: 4 days.

Cooking time: 20 min.

Servings - 3.

Ingredients:

• Rye flour - 8 tablespoons
• Water - 3.5 liters.
• Raisins - 30 pcs.
• Granulated sugar - 3 tablespoons

Cooking process:

1. Pour flour into a large bowl, pour 2 cups of water into it and mix everything well until a creamy state. Add sugar and stir the mixture again.
2. Add unwashed raisins to the dough to speed up the fermentation process.
3. Cover the dough with a towel and leave in a warm place. The sour smell will indicate the readiness of the leaven.
4. We take out the raisins from the sourdough and pour it into a clean jar.
5. Fill the starter culture with water, cover the jar and leave to infuse for 3 days.
6. We filter the finished white kvass and send it to the refrigerator.
7. We serve chilled kvass to the table. Bon Appetit!

Fragrant white kvass with horseradish

A somewhat unusual, but no less curious recipe for white kvass. Horseradish and honey are used for its preparation, a combination that can surprise someone and will definitely exceed all your expectations. Kvass turns out to be very fresh and is ideal for the summer heat. And it will also make an excellent okroshka!

Cooking time: 3 days.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Rye bread - 800 gr.
• Grated horseradish - 100 gr.
• Honey - 100 gr.
• Raisins - 50 gr.
• Fresh yeast - 20 gr.
• Sugar - 2 tablespoons
• Millet - 50 gr.
• Water - 4 liters.

Cooking process:

1. We prepare rusks from rye bread using the oven. After that, put them in a saucepan and pour boiling water over them.
2. After 3 hours, filter the infused water through cheesecloth and put yeast in it. Leave the mixture for 6 hours, then heat it up and add horseradish with honey.
3. We also add sugar to the kvass, but you can skip this step.
4. We pour kvass into bottles, adding a few raisins and a little millet to each. We close the bottles and put them in the refrigerator in a horizontal position for 2 days.
5. Strain the finished kvass again and serve. Bon Appetit!

Step-by-step recipe for making white kvass with mint

An excellent refreshing drink for especially hot days. The key ingredient of such kvass is spicy mint, which gives the kvass a special freshness. You will not find such a drink in any store!

Cooking time: 3 days.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Water - 3 liters.
• Mint - 135 gr.
• Citric acid - 0.5 tsp
• Dry yeast - 2 tsp
• Granulated sugar - 250 gr.

Cooking process:

1. We prepare all the necessary products.
2. We wash the mint and add to the boiled water together with the twigs. Cook it, stirring occasionally, for about 5 minutes.
3. Remove the broth from heat, add citric acid and sugar and stir until dissolved. Leave the liquid to cool under the lid to 37 degrees.
4. Add yeast, stir, cover the liquid and leave to ferment for about 6 hours at room temperature.
5. We filter the kvass into bottles and send it to the refrigerator for 3 days. Serve chilled, bon appetit!