Homemade kvass in a 3 liter jar - 8 step-by-step recipes for bread kvass

Homemade kvass, in addition to its taste, also has a number of advantages over store-bought kvass, since it consists of the simplest and most natural ingredients, and becomes carbonated due to the natural fermentation process. It gives a sense of fullness, although in itself it is low in calories, and is also useful for cleansing the intestinal microflora.

Homemade kvass from bread without yeast in a 3-liter jar

Kvass without yeast is infused much longer, but due to this it turns out to be more saturated and brighter in taste.

Cooking time: 3-4 days

Cooking time: 20 minutes

Servings - 6

• 
  Cut the bread into equal cubes with sides about 2 centimeters long.
• 
  Place the cubes on a baking sheet and place in an oven preheated to 180 ° C. The bread should dry out and darken.
• 
  Depending on how crispy the croutons are, the kvass will turn out to be darker and richer in taste. The main thing is not to overexpose so that the burnt bread does not taste bitter.
• 
  Put the finished croutons in a separate bowl and let cool slightly.
• 
  Rinse raisins and add to black bread. In addition to flavor and aroma, it is needed to speed up the fermentation process.
• 
  Pour sugar over the contents of a bowl and stir.
• 
  Put the mixture in a 3 liter jar and cover with water. Close the neck of the jar with gauze folded in several layers and leave the drink to infuse for 3-4 days.
• 
  Strain the finished kvass through a sieve and pour it into a plastic bottle for convenience. The remaining soaked crackers can be reused as a sourdough when making a new portion of kvass. Then you will need half of the softened bread and half of the new crackers, and you will also need to add less sugar.

Bon Appetit!

Kvass from bread with yeast at home

Adding yeast to kvass, firstly, accelerates the fermentation process, and secondly, makes it not fermented milk, but alcoholic, therefore such kvass can become a low-alcohol drink.

Cooking time: 2-3 days

Cooking time: 20 minutes

Servings - 6

Ingredients:

• Black bread - 300 gr.
• Granulated sugar - 6 tablespoons
• Raisins - 15 gr.
• Water - 3 liters.
• Yeast - 1 tsp

Cooking process:

1. Cut the black bread into large bars about 3-5 centimeters in size, put on a baking sheet and dry in the oven at 180 ̊С. The saturation of the color and taste of kvass depends on the degree of toasty of the bread.
2. Pour crackers into a three-liter jar, heat the water to 60-70 ̊С and pour it over the bread.
3. Add sugar to the jar. If the kvass does not seem sweet enough to you, you can add a little more sugar to the finished drink. Add fast-acting yeast and stir the contents of the jar.
4. Also add raisins to the water for a more intense fermentation, carbonation and flavor.
5. Mix all the ingredients thoroughly, close the neck of the jar with several layers of cheesecloth and leave for 2-3 days. The longer the drink ferments, the higher the alcohol content will be.
6. Strain the finished kvass through a sieve, if you wish, you can add sugar burnt in a pan to give the drink an amber color and interesting taste. Save the remaining soaked rusks and use them as a starter in the preparation of kvass in subsequent times.

Bon Appetit!

How to make kvass from black bread with raisins?

Adding raisins to kvass makes the taste of the drink richer, slightly sour and interesting. It also speeds up the fermentation process and makes the kvass more carbonated.

Cooking time: 2-3 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Black bread - 400 gr.
• Granulated sugar - 150g.
• Raisins - 25 gr.
• Water - 3 liters.

Cooking process:

1. Cut the brown bread into small cubes, about 1 to 2 centimeters in size.
2. Place the cubes on a baking sheet and dry in the oven at 180-200 С on the "Grill" mode for 10-15 minutes. Make sure that the croutons do not burn, otherwise the kvass will taste bitter.
3. Pour the cooled croutons into a jar. Boil water, pour in the crackers and leave for 3-4 hours.
4. When the water cools down to room temperature, add half of the total sugar to the breadcrumbs and stir.
5. After sugar, add previously washed raisins to the breadcrumbs and mix again.
6. Cover the saucepan with gauze folded in several layers and leave to infuse for 12 hours in a warm place. When the kvass begins to ferment, it must be transferred to a dark place, or left to a far corner so that direct sunlight does not fall on it. So it should stand for another day.
7. Put several layers of cheesecloth in a sieve and carefully strain the kvass through it. Do not throw away the leftovers in the form of soaked crackers, they can act as a sourdough when preparing the next portion of kvass.
8. Add the rest of the sugar to the strained liquid, stir until it is completely dissolved and pour into jars or bottles. You can adjust the amount of sugar at this stage yourself, to taste. This drink can be kept in the refrigerator for up to 5 days.

Bon Appetit!

A simple and delicious recipe for kvass from black bread rusks

Dried black bread makes the color and taste of kvass more intense, and also gives a little bitterness. The more you brown the croutons in the oven, the brighter the taste will be, so you can adjust it yourself.

Cooking time: 3-4 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Black bread - 400 gr.
• Granulated sugar - 50 gr.
• Raisins - 4 pcs.
• Water - 3 liters.
• Yeast - 10 gr.

Cooking process:

1. Any dark rye bread is suitable for crackers. Cut it into small cubes or cubes, lay it out on a baking sheet and dry in the oven at 180-200 ° C with convection turned on.
2. Allow the resulting breadcrumbs to cool, then transfer them to a blender and grind until smooth.
3. Pour the crumb into a deep saucepan.
4. Boil water in another saucepan or kettle.
5. Pour boiling water into a saucepan with ground breadcrumbs, stirring constantly. Let the mixture sit for a few hours.
6. Mix yeast with a little water, about three tablespoons.
7. Pour sugar into the cooled mixture of water and crumbs and stir until completely dissolved. Then pour in the diluted yeast and also stir until smooth.
8. Cover the pan with a towel or gauze folded in several layers and leave the kvass to infuse for 10-12 hours.
9. After the specified time, a dense layer of swollen bread crumbs, foam and gases forms on the surface.
10. Place several layers of cheesecloth in a sieve and carefully strain the kvass through it.
11. Use a funnel to pour the drink into the prepared bottles. Do not fill them up to the top, but leave at least 1/8 of the total.
12. Add a few raisins to each bottle for a more carbonated and interesting flavor. Screw the lid back on and leave for a couple of hours at room temperature, then refrigerate for a few days.

Bon Appetit!

Step-by-step recipe for making kvass from Borodino bread

Borodino bread has a special taste, thanks to which the kvass will turn out to be very rich and aromatic. And in combination with fresh mint, the drink will be lighter and more refreshing.

Cooking time: 1-2 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Black bread - 400 gr.
• Granulated sugar - 80-100 gr.
• Mint - 3 branches;
• Water - 3 liters.
• Yeast - 1 tsp

Cooking process:

1. Before making kvass, cut the bread into cubes and dry either in the air or using the oven.
2. Pour the crackers into a jar, put the previously washed sprigs of fresh mint to them.
3. Boil water in a saucepan or kettle. Pour sugar into a jar for breadcrumbs and mint and pour boiling water over everything. Stir the contents until the sugar is completely dissolved.
4. Dissolve yeast in a little water. When the contents of the jar are no longer hot, but warm, pour in the yeast and mix all the ingredients.
5. Close the jar with gauze folded in 2-4 layers and leave to infuse at room temperature for about 10 hours.
6. Strain the settled kvass through a sieve with several layers of gauze. Crackers can be used in the future as a sourdough, so as not to add yeast again.
7. Add more sugar to taste, you can add cane sugar for a more interesting taste, and leave the drink to stand for another 1.5 hours.
8. Pour the finished kvass into bottles, not reaching the top about 1/8. Close the lid tightly and refrigerate for another 12 hours.

Bon Appetit!

Aromatic and rich kvass from black bread and malt

Malt makes homemade kvass more similar in taste to what we are used to buying in stores, gives it a special aroma.

Cooking time: 2 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Black bread - 200 gr.
• Granulated sugar - 100 gr.
• Rye malt - 60 gr.
• Water - 3 liters.
• Yeast - 8 gr.

Cooking process:

1. Put a pot of water on fire and bring to a boil. Grind black bread pre-dried in the oven with a blender until crumbled and mix with the malt.
2. Pour the mixture of crackers and malt into boiling water, it will begin to boil and actively foam.
3. Mix everything thoroughly to brew the malt. Remove the pan from the heat and add sugar to the still hot liquid. Stir until it is completely dissolved and let cool.
4. Pour a small amount of liquid from a saucepan into a glass, cool and stir with yeast.
5. Pour the diluted yeast into the cooled saucepan, stir until smooth.
6. Cover the container with gauze folded in several layers and leave at room temperature for 12-18 hours.
7. First strain the settled kvass through a regular sieve to remove large crumbs.
8. Then rinse the sieve, put several layers of cheesecloth in it, about 3-4, and strain the base for kvass a second time.
9. Pour the resulting liquid into pre-prepared bottles, having previously tasted it for sweetness. If necessary, you can add a little more sugar at this stage to make the kvass sweeter. Close bottles tightly and refrigerate for 1-2 days. It is important not to fill the bottles to the top, because then the cap can simply be ripped off by high pressure.
10. The chilled and infused drink is ready to drink. Such kvass can be stored in the refrigerator for up to 5 days.

Bon Appetit!

Homemade kvass from white bread with rye sourdough

Kvass from white bread turns out to be unusual, because it does not taste like the usual rye kvass. It is lighter, not as rich as on dark bread, but no less tasty.

Cooking time: 1-2 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• White bread - 250 gr.
• Granulated sugar - 100 gr.
• Rye sourdough - 50 gr.
• Water - 3 liters.

Cooking process:

1. Cut the bread into small slices and dry in the oven for 20 minutes at 190 С. Make sure that the biscuits do not burn, otherwise the kvass can be unpleasantly bitter later on.
2. In the meantime, put water in a saucepan, put on fire and bring to a boil.
3. Cool the finished crackers at room temperature.
4. Put them in boiling water and cover with sugar. Stir until the crystals dissolve. Turn off the stove and pour a small amount of liquid from the saucepan into a bowl.
5. Cool the water in the bowl to room temperature, add the starter culture and mix thoroughly.
6. Add the diluted starter culture to the breadcrumbs as soon as the water in the pan has cooled. Stir gently, being careful not to break the bread into too small pieces.
7. Cover the pan with 2-3 layers of gauze for 10-12 hours in a warm place. Leaving the mixture on a warm battery is a great option.
8. Strain the settled mixture through a sieve and several layers of cheesecloth to remove even the smallest particles of bread. Pour the drink into bottles, without adding about 1/8 to the end, and put the kvass in the refrigerator for 12 hours.

Bon Appetit!

Homemade kvass from black bread with sourdough

The leaven allows the kvass to ripen faster, makes it more saturated and carbonated. The sourdough can be made separately, or you can use soaked crackers from the previous preparation of homemade kvass as it.

Cooking time: 9-10 days

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Black bread - 400 gr.
• Granulated sugar - 3 tablespoons
• Water - 3.2 liters.
• Sourdough - 1 tablespoon
• Rye flour - 150 gr.

Cooking process:

1. The sourdough is prepared in advance, within a week. First, mix 30 grams of flour and 30 milliliters of water in a small jar. Throw out half of the mass every day and add another 30 grams of flour and 30 milliliters of water to the remainder. On the sixth day, you do not need to add anything, just leave the leaven to stand for another day or two.
2. Cut the bread into small pieces and dry in the oven for 15-20 minutes at 180 ̊С. Let the finished breadcrumbs cool to room temperature.
3. Heat the water slightly, but do not boil, and pour into the jar until halfway through. Add sugar and raisins there and stir until the sugar is completely dissolved.
4. Put bread in the jar and add water, not reaching the neck of the jar about 4-5 centimeters, so that the bread has a place to go. Depending on the room temperature, kvass can be infused for 2-3 days. The warmer it is, the faster it will ferment. Watch the bread in the jar carefully: if it sank to the bottom, it means that the kvass is sour.
5. Strain the finished drink through a sieve with several layers of cheesecloth, you can add more sugar to taste, then pour it into a bottle and put it in the refrigerator for another day so that it ripens.

Bon Appetit!