Homemade kvass - 10 step-by-step recipes

Homemade kvass is a light and pleasant drink that contains many healthy microelements and substances. It quenches thirst well, and you can cook it from a variety of products - from black bread to oatmeal or rice. Varying the sweetness of a drink is simple: you just need to add the amount of sugar, based on your own preferences.

How to make delicious homemade kvass from black bread?

Homemade kvass is a healthy and simple drink, in which, thanks to the bread base, there are many B vitamins. Such kvass is made easily from a small set of products. The degree of carbonation of the drink depends on the amount of raisins added.

Cooking time: 3 days 30 min.

Cooking time: 10 min.

Servings - 8.

• 
  Cut the bread into cubes 3-5 cm in length and dry on a baking sheet in the oven.
• 
  Boil the water, cool it to 60-70 degrees, and then pour the bread into a jar and fill it with warm water.
• 
  Pour sugar into a container with water and bread, stir. To speed up the fermentation process, add yeast and raisins to the jar.
• 
  Cover the container with gauze and leave to ferment for several days.
• 
  Strain the kvass, add burnt sugar to give the drink a caramel shade and taste. Store homemade kvass in a cool place, serve in tall glasses.

Homemade kvass without yeast for a 3-liter jar

Kvass from bread can be made without adding yeast. In this case, to activate the fermentation process, it is important to take warm boiled water and raisins. It is possible to regulate the sweetness of the drink after its preparation, however, sugar is required for making homemade kvass without yeast.

Cooking time: 4 days 30 min.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Rye bread - 250 gr.
• Granulated sugar - 180 gr.
• Raisins - 20 gr.
• Water - 2.5 l

Cooking process:

1. Boil water and then leave to cool to 35 degrees.
2. Cut the bread into small pieces and dry in the oven for 10-15 minutes.
3. Dissolve granulated sugar in water.
4. Put dried bread on the bottom of a 3-liter jar and pour it with sweet boiled water, which must be necessarily warm for the fermentation process to start. It is important not to fill the jar with water to the brim, because during the preparation process, the kvass will rise to the top of the container.
5. Put raisins in the jar, which help fermentation and make the drink more carbonated. Close the container with gauze and tie tightly. Leave to ferment for a day or two at room temperature. When the fermentation process is activated, the drink must be kept in a warm place for another 2 days. Then the kvass needs to be filtered and brought to taste with a new portion of sugar.
6. Pour the kvass into prepared plastic bottles, in each of which it is better to put a few raisins. It is better to store the drink in a cool place.

Step-by-step recipe for making kvass with dry yeast

Making homemade kvass with yeast does not require any special products: only water, sugar, yeast and citric acid.To get a tasty and healthy drink, the quality of dry yeast is very important, and it is better to store kvass in a cool place after preparation.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Water - 10 l
• Dry active yeast - 1 tbsp
• Citric acid - 1 tablespoon
• Granulated sugar - 0.5 kg.

Cooking process:

1. Boil water and leave to cool.
2. When the water is slightly warm, but not hot, you need to dissolve dry yeast in it.
3. Little by little, add granulated sugar to the water with yeast, stirring thoroughly until the grains are completely dissolved.
4. Then we put citric acid in water and stir again.
5. To add color to the drink, pour two tablespoons of sugar into a dry frying pan and heat it up. The sugar mass will begin to melt and change color from transparent to dark brown. All this time, the heated sugar must be stirred continuously. Place the resulting caramel in a container of water.
6. When the kvass has completely cooled down, it can be bottled and sent to a cold storage place.

How to make kvass from rye flour yourself at home?

To make homemade kvass with rye flour, you can use herbs: not only mint, but also tarragon leaves or rosemary sprigs. The taste will be more intense, and the aroma will be bright and unusual.

Cooking time: 4 days 2 hours.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Ground rye malt - 1 tbsp.
• Rye flour - 1 tbsp.
• Drinking water - 3.2 l
• Yeast sourdough - 1 tsp
• Dry mint - 1 handful.
• Raisins - 10 pcs.

For starter culture:

• Water - 1 tbsp.
• Wheat flour - 3-4 tablespoons
• Fresh yeast - 5 gr.

Cooking process:

1. For sourdough, you need to mix a glass of warm water with flour until you get a thin pancake dough, and add yeast to it. Leave the leaven in the room for a couple of hours. Leftover unused starter culture can be kept in a cool place for two weeks.
2. Place rye flour with malt in a container and pour 1 liter of boiling water. To stir thoroughly. Transfer the mass to a clay or cast iron dish with a tight-fitting lid and keep in the oven, preheated to 100-120 degrees, for about 5-6 hours.
3. Take the ready-made kvass wort out of the oven and cool it to 40 degrees, then pour 1 liter of warm water into it and add the leaven. Leave the kvass for fermentation for a day.
4. After 24 hours from the beginning of fermentation, add 1 liter of cold water to the container. Brew the mint with boiling water and leave to infuse for 15-20 minutes. Pour mint infusion and raisins into kvass.
5. After a few hours, try kvass and strain it by bottling. Leave the beverage bottles in a cool place to ripen for about 2-3 days. Leave the residue from the prepared drink for the next portion of kvass.

Aromatic oat kvass with honey and raisins at home

Oat kvass is simple and easy to prepare, but its quality depends on the quality of the ingredients, and especially on the oat grains. If during the preparation of the drink you use spicy herbs - mint, tarragon or rosemary - kvass turns out to be richer and tastier.

Cooking time: 8 days.

Cooking time: 10 min.

Servings - 12.

Ingredients:

• Drinking water - 5.5 l
• Oats - 400 gr.
• Honey - 6-8 tablespoons
• Raisins - 100-120 gr.

Cooking process:

1. Rinse the oat grain and put it in a container for making kvass, add honey there.
2. Pour oats with honey with clean drinking water, stir well to dissolve the honey.
3. Cover the jar with gauze and leave in a warm place for 3-4 days. Drain the first resulting kvass.
4. Add more honey, raisins and a new portion of water to a jar of oats, mix everything and leave for another 3-4 days.
5. Pour ready-made kvass into bottles and store in a cool place. Serve chilled.

A simple and delicious recipe for homemade kvass from kvass wort

Making kvass using kvass wort is simple, it takes a minimum of ingredients and a day for the drink to ferment. The rest of the kvass can be used to prepare the next portion of the drink.

Cooking time: 20 hours.

Cooking time: 10 min.

Servings - 12.

Ingredients:

• Water - 3 l
• Kvass wort (concentrate) - 5 tablespoons
• Granulated sugar - 1 tbsp.
• Fresh yeast - 4 gr.

Cooking process:

1. Pour water into a glass container and leave in a warm place to warm up.
2. Add the kvass wort concentrate to the heated water and stir.
3. Pour sugar into water with wort, dissolve it in water.
4. Dissolve the yeast in warm, slightly sweetened water, then pour it into a container for preparing a drink.
5. Put the jar in a warm place for 18-20 hours to start the fermentation process. After the specified time, the kvass must be filtered and bottled for storage. Use the remainder when preparing a new portion of kvass.

The classic recipe for homemade kvass with raisins and black bread

A classic homemade kvass recipe that requires brown bread, sugar and yeast. After a day of fermentation, kvass ripens in bottles, to which raisins are added. It turns out a delicious and light homemade kvass, which quenches thirst well in the heat.

Cooking time: 1 day.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Drinking water - 3 l
• Rye bread - 400 gr.
• Dry yeast - 1 tsp
• Granulated sugar - 80 gr.
• Raisins - 1 handful.

Cooking process:

1. Cut the bread into small cubes and dry it in the oven at 180 degrees. It is important that the bread slices do not burn, otherwise the drink will taste bitter.
2. Boil water, add the required amount of sugar and dissolve it. Leave the water to cool down to 35 degrees.
3. In a glass, dissolve the yeast in a little warm water with sugar.
4. Put dried brown bread in a container with water, add yeast dissolved in a glass of water there. Stir the contents of the container with the drink. This must be done carefully so that the bread does not turn into porridge. Close the jar with gauze and leave warm for a day.
5. Arrange 10 raisins in bottles for storing kvass, strain the drink and bottle. Leave the finished kvass to ripen for two days in a warm place, and then store it in the cold.

How to make delicious and aromatic chicory kvass?

Chicory kvass turns out to be delicious, with a light floral note. If, during the preparation of kvass, the fermentation process is prolonged more than the specified one, the drink will become low-alcoholic.

Cooking time: 8 hours.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Drinking water - 4.5 l
• Granulated sugar - 450 gr.
• Citric acid - 1 tsp
• Instant chicory powder - 2 tablespoons
• Dry yeast - 1.5 tsp

Cooking process:

1. Boil water and add sugar to it, keep on low heat until sugar is completely dissolved.
2. Add chicory to the container and cool the contents of the pan to 35 degrees, then add yeast and the required amount of citric acid. The water must be warm for the yeast to work, but not hot, otherwise the fermentation process will not work.
3. Put the water with all the ingredients in a warm, dark place for 2 hours. Stir the contents of the container every 30 minutes until signs of fermentation appear - foam and hissing.
4. Pour the kvass into clean dry bottles, leaving the sediment in the saucepan. Leave the bottles with the drink for 6 hours in a dark, warm place so that the kvass reaches the desired condition.
5. Store the finished chicory drink in the cold, serve in tall glasses, you can add a slice of lemon.

Useful kvass from beets at home

Beet kvass not only quenches thirst well, but is also very useful for the prevention of hypertension. It cleanses blood vessels and is saturated with iron, but it should not be used by people with diabetes mellitus and urolithiasis.

Cooking time: 6 days.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Beets - 1 kg.
• Granulated sugar - 4 tablespoons
• Water - 2 l
• Dried rye bread - 4-5 pieces.

Cooking process:

1. Peel and grate beets.
2. Place the grated vegetable in a 3 liter glass container and add sugar and dried bread slices to it.
3. Pour everything with clean drinking water, stir, cover with gauze and leave in a dark, warm place for three days.
4. After a few days, the contents of the container must be filtered, poured into suitable bottles and left to ripen in the refrigerator for another 2-3 days.
5. Serve ready-made kvass cold. Bon Appetit!

How to make a delicate and delicious rice kvass?

Rice kvass has a delicate taste and a beautiful caramel shade. It quenches thirst well on hot days and has an invigorating effect. Such kvass is prepared easily and quickly, and the result will be liked by family and friends.

Cooking time: 6 days.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Rice - 150 gr.
• Water - 1.5 l
• Dry yeast - 1 tsp
• Raisins - 50 gr.
• Sugar - 200 gr.

Cooking process:

1. Boil the rice, and then let it cool. Add a tablespoon of sugar, yeast and raisins to the porridge. Stir and leave under a film in a warm place for 1 hour.
2. Transfer the rice with raisins and yeast to a glass container.
3. Boil water and cool to 36-38 degrees.
4. Pour sugar into a frying pan and heat it until it melts and changes color. Add 50 gr. To sugar. raw rice and fry the mixture until it reaches a beautiful caramel shade. Put the mixture in a jar for making kvass.
5. Pour warm boiled water into the container, cover with gauze and leave the drink to ferment for 5 days in a warm place.
6. After kvass strain, pour into other clean bottles and leave in the cold for another day, so that the drink ripens. Serve the finished kvass chilled. Enjoy!