Kvass from dry kvass for 3 liters at home - 5 step-by-step recipes

To prepare kvass in the classical way, you need to spend a lot of time. Dry kvass is an alternative to other ferments. With its help, it is possible to prepare a drink in 1-2 days with various additives: raisins, mint or lemon juice.

Kvass from dry kvass without yeast in a 3-liter jar

This is a simple recipe for making natural kvass, the taste of which resembles a draft drink. Homemade kvass can be used as a basis for okroshka.

Cooking time - 48 hours 35 minutes.

Cooking time - 35 min.

Servings Per Container: 1.

• 
  We will prepare all the necessary ingredients for making kvass. We also need a 3 liter glass jar. We check the jar: it must be clean and free of visible damage (scratches, chips, cracks).
• 
  We turn on the stove. Pour 2 liters of water into a saucepan. To make kvass, we need boiled water, so we bring the water to a boil.
• 
  Pour dry kvass into a clean, whole jar and gently pour boiled water in a small stream. Pouring in water too quickly can cause the can to burst.
• 
  2/3 cup of sugar is also poured into water with dry kvass. Stir the contents of the jar lightly.
• 
  We cover the jar with kvass with a lid or a dense dry cloth. You can secure the fabric with an elastic band so that it fits snugly against the neck of the can. We put kvass in a warm dry place for 2 days.
• 
  After two days, pour the finished kvass into another container (it can be another jar or saucepan) through a fine sieve.
• 
  We put the kvass in the refrigerator to cool. Pour chilled kvass into glasses and drink.

Bon Appetit!

Kvass from dry concentrate with yeast at home

Kvass turns out to be very tasty and invigorating. The drink is good for quenching thirst in the summer, and it does not take too long to prepare the drink.

Cooking time - 25 h. 30 min.

Cooking time - 30 min.

Servings Per Container: 1.

Ingredients:

• Dry kvass - 3 tablespoons
• Dry rye malt - 2 tablespoons
• Sugar - 3-4 tablespoons
• Rye crackers - 2-3 pcs.
• Dry yeast - 1 pinch.
• Water - 2 liters.
• Raisins - optional.

Cooking process:

1. To make kvass, we need a 3 liter jar. The dishes must be intact and clean. We fix all the shortcomings, if any. We put the jar on the work surface and pour sugar into it. Next we send dry kvass and rye malt.
2. Pour water into a saucepan and place the container on the burner. Turn on the stove over medium heat and bring the water to a boil. Pour boiling water into the jar with a thin stream until the beginning of the neck. Fill in the yeast and mix the contents.
3. Put rye crackers on top of the liquid. Cover the jar with a thick cloth or gauze (you can use a lid). We leave it alone for a day at room temperature.
4. After 24 hours, filter the kvass into another container through a fine sieve.
5. Kvass can already be used as a drink. However, for a more expressive taste, you can add a little more sugar and raisins. We put kvass in the refrigerator (pre-cover with a lid).
6. After cooling, we use kvass as an invigorating drink.

Bon Appetit!

A step-by-step recipe for making kvass from a dry mixture with sourdough

The recipe for making kvass is designed for three liters of water. It must be prepared strictly according to the recipe, otherwise there is a risk of over-fermentation of the drink. Then the product will simply be spoiled.

Cooking time - 48 hours 35 minutes.

Cooking time - 35 min.

Servings Per Container: 1.

Ingredients:

• Dry kvass - 90 gr.
• Water - 3 liters.
• Sugar - 150 gr.
• Baking yeast in granules - 7 pcs.

Cooking process:

1. First you need to prepare a container for the future kvass. Most often, a three-liter can is used for these purposes. We sterilize it with boiling water or vinegar. For the first option, you need to boil water in a kettle or saucepan, and then pour boiling water into the jar. If you decide to sterilize with vinegar, then after sterilization you need to thoroughly wash the jar.
2. Pour dry kvass into a jar and fill it with three liters of water. Before pouring the starter, you need to heat it up a little. It is better to take filtered water. Bring to a boil (put on the stove in advance and heat over medium heat).
3. Pour sugar into the water with dry kvass. We mix it with the rest of the ingredients until it is completely dissolved.
4. Yeast remains. If they are already part of the starter culture, then there is no need to add them. Cover the neck of the bottle with gauze folded in several layers or with a thick cloth.
5. Leave the kvass in a warm place for 48 hours. After two days, pass the finished drink through a fine sieve into another dish. Put in the refrigerator to cool.

Bon Appetit!

Delicious homemade kvass from dry kvass with raisins

A drink made from dry kvass turns out to be very tasty and invigorating. It contains neither sugar nor yeast, which allows you to choose the ingredients for kvass yourself.

Cooking time - 24 hours 30 minutes.

Cooking time - 30 min.

Servings Per Container: 1.

Ingredients:

• Dry kvass - 3 tablespoons
• Sugar - 3 tablespoons
• Dry yeast - 1 tsp
• Raisins - 8 pcs.
• Water - 2 liters.

Cooking process:

1. Serves for a 2 liter jar. We check it for cracks and other damage, rinse it thoroughly and wipe it off. Pour dry kvass into the container.
2. Pour sugar next to the kvass.
3. In order for the kvass to become more vigorous and strong, pour dry yeast into the jar according to the recipe.
4. Rinse the raisins in a separate bowl. Fill it with cool water with a little soda. We leave for 10-15 minutes. Then pour the raisins into a colander and rinse thoroughly. Lay out a paper towel and sprinkle the raisins on it. We are waiting for the excess moisture to be absorbed and the raisins to dry out. Pour the raisins into the jar.
5. Pour water into the mixture of ingredients up to the neck of the jar. Stir the contents and cover, but not tightly. We leave it alone for a day.
6. A day later, filter the kvass through a fine sieve or cheesecloth. Cool slightly. The refreshing drink can now be poured into glasses and drunk.

Bon Appetit!

A simple and delicious recipe for kvass from dry kvass and malt

This is not a classic version of making kvass, but the drink turns out to be no less tasty and rich. The difference is that the ingredients do not contain yeast, but malt.

Cooking time - 24 hours 35 minutes.

Cooking time - 35 min.

Servings Per Container: 1.

Ingredients:

• Dry kvass - 50 gr.
• Sugar - 30 gr.
• Bread - 50 gr.
• Water - 2.5 liters.
• Malt - 15 gr.
• Raisins to taste.

Cooking process:

1. We turn on the stove over medium heat. Pour 25 grams of dry kvass into a saucepan and fill it with one liter of water. We put on the burner and wait until the mixture of water and dry kvass boils. Cook for 3-4 minutes and remove the pan with the contents from the stove. Turn it off.
2. Pour hot liquid into a clean and undamaged jar of three liters, then pour another 1.5 liters of cool water.
3. Add another 25 grams of dry kvass and sugar. Stir until smooth. Next, we send the pre-washed raisins.
4. Now it's the turn of the bread. Cut it into medium-sized pieces and add to the jar of kvass. Choose black bread. Following the bread, we send malt so that the kvass is of a richer hue.
5. We cover the jar with kvass with a lid. To fully ferment, kvass needs a day. After 24 hours, filter the kvass through cheesecloth into a separate container and cool.

Bon Appetit!