What kind of yeast for kvass. How to make delicious kvass at home

This drink is in particular demand in the summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to prepare kvass at home from rye bread.

Ingredients:

• Rusks (from dark bread) – 0.2 kg;
• Sugar – 7-10 tbsp. spoon;
• Yeast (dry) – 1 tbsp. spoon;
• Drinking water – 3 liters.

Preparation:

1. Take dry rye bread and break it into several pieces. If you have fresh bread, dry it in the oven.
2. Boil the water. Let it cool down a little (5 minutes).
3. Take a 3-liter jar and pour crackers and sugar into it.
4. Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters at the top). Mix everything and leave the jar to cool at room temperature.
5. Now add the yeast and stir everything again.
6. Now the jar needs to be tightly closed with a lid and left to infuse. Wrap the kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, the kvass may rip off the lid.
7. After 12 hours, you can take out a jar of kvass. Now strain the drink through cheesecloth and you can drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

• Bread (rye) – 500 g;
• Sugar – 0.25-0.3 kg;
• Water – 5 l;
• Yeast (dry) – 5 g (you can also use compressed yeast, but you will need 20 g).

Preparation:

1. Turn on the oven to 200 degrees.
2. Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because unnecessary elements are not needed here.
3. Place the bread on a baking sheet. There is no need to lubricate it with anything, otherwise our kvass will taste like oil. Don't be afraid, the bread won't burn in a short time.
4. Place the pan with the cubes in the preheated oven for 5 minutes. You can bake the crackers longer, then the kvass will be darker and the taste will become sharper.
5. Pour 5 liters of drinking water into a large bowl and boil it.
6. Wait until the water has cooled down and is at room temperature.
7. Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to the jars (divide them into two parts and throw them into the jars).
8. Wrap the tops of the jars with gauze (because you cannot cover kvass with a lid during fermentation) and send them to a dark place. Jars of kvass should be infused at room temperature for 48 hours.
9. Dissolve the yeast in a small bowl (follow the instructions on the package).
10. Strain all the kvass through cheesecloth. The crackers that remain in the gauze will need to be thoroughly squeezed out, then they can be thrown away; we won’t need them anymore.
11. Pour the strained kvass back into the jars.
12. Add diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be enough). Mix everything very well using a long spoon.
13. Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
14. Kvass should ferment for 16 hours at a temperature of 18-25 degrees, and it should be in a dark place.
15. Take out both jars and add sugar to them. Be guided by your taste preferences.
16. Pour the finished kvass into bottles. Twist them.
17. Let the bottles brew for the last time - place them in a dark place at room temperature for 4 hours.
18. Now our kvass is ready! It must be refrigerated before use. As soon as you put bottles of kvass in a cold place, the fermentation process will stop.

Be careful! This kvass can be stored for no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeast aroma.

Ingredients:

• Rye bread – 0.3 kg;
• Raisins – 0.025 kg;
• Drinking water – 2 l;
• Sugar – 0.1-0.2 kg.

Preparation:

1. Cut the bread into small pieces (do not cut off the crust).
2. Preheat the oven to 180 degrees.
3. Place bread on a baking sheet in one layer. The mold must not be greased!
4. Place the pan in the oven for 3-4 minutes. The bread only needs to be dried and not fried, otherwise the finished drink will be bitter.
5. Boil 2 liters of water.
6. Place the crackers in a saucepan and pour boiling water over them. Add about 50 grams of sugar to them and mix everything. Wait until the water has cooled completely.
7. Add raisins to cold water. Now it’s better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with gauze to prevent insects from getting inside.
8. Place the jar of kvass in a dark, dry place, but at room temperature.
9. Leave the drink to steep for three days. On the first day, foam forms on the kvass - this is an indicator that you did everything correctly, since the fermentation process has begun.
10. After the specified time has passed, the kvass must be strained. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in the gauze. Squeeze the pulp thoroughly and leave it in gauze. You can get kvass from it again several times (2-3).
11. Now you can add sugar to the kvass. It is required, at least in small quantities. After all, then carbon dioxide will be released and the kvass will turn out carbonated.
12. Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
13. Place the bottles in a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
14. Kvass that has already been saturated with carbon dioxide can be placed in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready for use.
15. When the drink has cooled thoroughly, you can drink it. Rye bread kvass is ready! This drink can be stored for no more than 5 days.
16. To get another portion of kvass from the pulp, you need to do the following:

• Place the pulp in a jar.
• Boil 2 liters of water and add 100 g of sugar to it. Wait until the water cools down.
• Pour boiled water over the pulp and mix everything.
• Throw a small piece of bread (fresh) into the drink.
• Subsequent steps will be the same as in the main recipe.

It is believed that this kvass turns out tastier than the first one. The cake from this kvass can also be used 1-2 times.

Be careful! The pulp must be reused within 24 hours.

Alcoholic bread kvass - homemade recipe

Ingredients:

• Bread crackers – 0.3 kg;
• Dry yeast – 5 g;
• Sugar – 0.5-1.5 kg;
• Citric acid – 3 g;
• Purified water – 5 liters.

Preparation:

1. It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and placed on a baking sheet. Place the mold immediately in an oven preheated to 190-200 degrees for a few minutes. If you want the bitterness to be felt in the kvass, then keep the bread in the oven a little longer.
2. Boil 3 liters of water.
3. Place crackers on the bottom of the pan and pour boiling water over them. Let everything sit under a closed lid for at least 3 hours.
4. Take a colander and place gauze on it, which is folded in layers. Strain the infused crackers through a colander. Don't throw away the pulp.
5. Boil the remaining 2 liters of water.
6. Place the used crackers in a saucepan and fill them with boiled water. Leave everything to sit for 1 hour.
7. After the allotted time, strain the water, squeeze the cake thoroughly, now you can throw it away.
8. Dissolve yeast with water. We use dry yeast in the recipe, and before adding it to kvass, we need to transfer it to an active state. Detailed instructions will be on the packaging.
9. Mix all the kvass in a large container. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
10. It is necessary to mix everything thoroughly, now send the kvass to steep for 10 hours. It should be in a dry, dark place, but at room temperature. You cannot cover the kvass with a lid, just cover it with gauze.
11. After 2 hours, check the kvass; bubbles should form in it. If they appear, you have done everything correctly and you will get delicious kvass.
12. After the allotted time, take out the drink. Taste the kvass; if the strength is low, you need to add sugar. At this stage, add 0.2-0.3 kg of sugar. Stir everything and send the kvass to steep further.
13. After 5 hours, take out the kvass and taste again. If the strength is low, add sugar again. This time 200 grams will be enough. Stir everything again and hide.
14. After 5 hours, try the kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the strength will be 12 degrees, you will not get more.
15. If you are completely satisfied with the taste of kvass, then cover the container with a lid and place it in the refrigerator until completely cooled. If the strength is acceptable for you, but there is not enough sweetness, then simply add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
16. This kvass can be stored for up to 7 days.

Step-by-step recipes for refreshing, tasty kvass with dry yeast

2018-05-23 Liana Raimanova

Grade
recipe

4364

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

9 gr.

36 kcal.

Option 1. Classic recipe for kvass with dry yeast

Kvass is a healthy and refreshing drink that was prepared in ancient times. True, then it had to be infused for a very long time, at least three months, to get a truly sharp and tasty drink. Today everything is much simpler; thanks to dry yeast, it is enough to steep the drink in a warm place for 1-2 days. In the classic version, the number of ingredients is minimal, however, the kvass turns out very tasty and mouth-wateringly beautiful.

Ingredients:

• 1 loaf of black bread;
• yeast “Saf-moment” - 80 g;
• sugar - 220 g;
• hot water - 2 liters.

Step-by-step recipe for kvass with dry yeast

Cut a loaf of black bread into small cubes and dry it in the oven for a quarter of an hour at a low temperature.

Take a three-liter jar, pour toasted bread cubes into it along with sugar.

Pour in half a can of hot water, cover with gauze and set aside for half an hour.

While the mixture is infused, boil the same amount of water and cool.

Pour warm water into the jar up to the neck, add the yeast along with it, stir, cover again with gauze and leave to ferment for 24 hours.

Pour the finished kvass into a clean container through cheesecloth to avoid any bread crumbs, and place in the refrigerator for 60 minutes to infuse.

After one hour you can drink.

Instead of black bread, it is permissible to use regular white bread, but it should first be thoroughly toasted in the oven until brown.

Option 2. Quick recipe for kvass with dry yeast

The quick recipe for kvass with dry yeast includes the most affordable, simple ingredients that make the drink refreshing and carbonated. It has an excellent taste, somewhat similar to a store-bought drink, but more natural and certainly healthier. For preparation, burnt sugar is used, which gives the kvass a beautiful, slightly darkish tint. You don’t need to steep it for a long time, just leave it in the refrigerator for a few hours.

Ingredients:

• 55 g citric acid;
• 500 g sugar;
• 110 g instant yeast;
• 10 liters of purified water.

How to make kvass with dry yeast

Boil all the water and let cool.

When the water becomes warm, add yeast to it and stir well.

Add 450 g of sugar to the water and stir again.

Add citric acid and stir again.

Pour the remaining sugar into a frying pan and fry until it turns transparent brown.

Cool the burnt sugar and place it in a container with the diluted mixture, stir thoroughly.

Pour the resulting kvass into bottles, after straining through cheesecloth, and place in the refrigerator.

After 6 hours, the drink is ready to drink.

Be sure to purchase high-quality dry yeast, otherwise the drink may turn out uncarbonated or slightly carbonated.

Option 3. Spicy kvass with dry yeast

According to the following recipe, kvass with dry yeast is prepared similarly to the classic recipe, only in addition to black bread, sugar and yeast, various spices are also added here, giving the drink a wonderful spicy aroma.

Ingredients:

• 6 liters of filtered water;
• 6 slices of Borodino bread;
• bulk yeast - 35 g;
• 20 g ground coriander;
• 15 g cumin;
• 25 g lemon balm;
• 190 g sugar.

Step by step recipe

Place the bread toasted in the oven into a large container with boiled, cooled water and place it in a warm place for 48 hours, covered with a clean cloth.

Pour hot water into a small container, dissolve all the spices in it, set aside for 20 minutes.

In a separate small mug with warm water, dissolve the yeast and sugar.

Pour the water with the soaked breadcrumbs into another clean container.

Pour a mixture of yeast and spices into light brown water, stir thoroughly and leave warm under gauze overnight.

In the morning, strain the liquid again, bottle it and put it in the refrigerator for at least 3 hours.

Instead of lemon balm, it is permissible to use regular fresh mint.

Option 4. Kvass with dry yeast with black bread and burnt sugar

The combination of black bread and burnt sugar gives the finished kvass made with dry yeast an amazing taste, a beautiful hue, and a light foam. And the raisins included in the composition are sharp. This is a reusable option, since after pouring the finished kvass into bottles, the remaining starter can be used to prepare the next portion of the drink. It's quick and easy to prepare.

Ingredients:

• 2 small buns of Borodino bread;
• 20 g dry yeast;
• 180 g sugar;
• 3 liters of water.

How to cook

Place the sliced ​​bread on a baking sheet and place in a hot oven for 15 minutes.

Place half of the fried crackers in a three-liter jar, fill with 2.5 liters of boiled, cooled water, and leave in a warm place for a while.

Pour 100 g of sugar into a small metal container, place on a small flame of fire and melt it until light golden brown, do not forget to stir often so that the sugar does not burn.

Remove the container from the heat, pour in half a liter of water, stir quickly.

Place the bright brown sweet liquid over medium heat again and wait until it boils.

Add the remaining crackers to the boiling liquid, stir and remove from the stove, set aside to cool.

Mix the bread well with the sweet water, add the yeast and a little more sugar, stir again and leave in a warm place for 40 minutes.

After some time, pour the light brown yeast mixture into the water with the swollen crackers, add the raisins, and stir. Cover with gauze and keep warm for 6-7 hours.

Strain the finished drink and cool in the refrigerator.

When infusing kvass in a warm place, be sure to place some kind of container under the jar, for example, a wide metal cup, since during fermentation the foam may go beyond the neck of the jar.

Option 5. A simple recipe for kvass with dry yeast

Another version of kvass with dry yeast from the list in a hurry. The ingredients are standard, but mint leaves make the drink very aromatic, with a pronounced refreshing effect.

Ingredients:

• black bread - 8 pieces;
• 10 mint leaves;
• bulk yeast - 45 g;
• 210 g sugar;
• 4 liters of purified hot water.

Step by step recipe

Place brown bread crackers toasted in the oven into a deep pan, pour in hot water and leave for 3-4 hours.

After the specified time has passed, pour the liquid through a sieve into another clean container, add sugar, mint leaves, yeast, cover with a clean cloth and let stand for another 7 hours.

Strain again, pour into bottles, and cool in the refrigerator for 2 hours.

Serve the chilled drink to the table.

After the first straining, you can also add some black raisins to the kvass.

Option 6. Beet kvass with dry yeast

According to the following recipe, kvass with dry yeast takes a little longer to prepare than others, but the result is not only tasty, but also very healthy.

Ingredients:

• 3 beets;
• 5 slices of black bread;
• three liters of purified water;
• bulk yeast - 70 g;
• 100 g sugar.

How to cook

Remove the peel from the beets, wash them well, and chop them on a grater with large teeth.

Crumble the bread pieces with your hands, do not toast them.

Place the chopped red vegetable and bread crumbs in a three-liter jar, add sugar, dry yeast, and stir thoroughly.

Boil purified water and let cool. Pour into a jar with beets and bread crumbs, stir again, cover with gauze and leave in a warm place for 72 hours.

Strain the drink through cheesecloth, pour into small containers and cool in the refrigerator for 3 hours.

Serve to the table.

For flavor, you can add honey and various spices to this drink; in this case, the amount of sugar must be reduced. And if you want to make a light drink, then use white bread, and as an additional additive horseradish root, cloves or coriander.

Russian kvass saved a lot of people.
Folk saying

It’s hot... I don’t want to drink... I don’t want regular water, but sweet lemonades make me sick, and they don’t help with thirst, but I just want to drink more... Shouldn’t we drink kvass?

It is very easy to prepare kvass at home; you can see this for yourself by trying to prepare kvass according to our recipes. Moreover, wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, which is so beloved by many in the summer.

The fastest and easiest way to prepare kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water,
125 g dry kvass,
100 g sugar,
20 g raisins,
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour one and a half liters of hot kvass into dry kvass, close tightly and leave to steep for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass rises a little and rises, add warm water. For better fermentation, add a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the grounds. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp. kvass concentrate,
150 g sugar,
½ tsp. dry yeast (or pressed, they work faster),
1-2 tsp. raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add the yeast, cover with a napkin and leave to ferment in a warm place for a couple of days. Taste the kvass, and when you are completely satisfied with it, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again in a warm place to continue fermentation. When the bottles become hard, which indicates that the kvass is well carbonated, put them in the refrigerator. Open with caution!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, berry and fruit juice, grated horseradish (the kvass turns out spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar,
10 g fresh yeast,
a handful of raisins.

Preparation:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and place in a dark place to ferment for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and stir. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and again leave them in a dark place at room temperature for fermentation and carbonation. Then put the kvass in the refrigerator for 3-4 hours and then consume it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water,
250 g rye bread,
50 g sugar,
a handful of raisins.

Preparation:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color your kvass will turn out. Dissolve sugar in boiling water and cool. Place the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse the kvass for 3-4 days, then strain, bottle and store in a cool place. Open bottles of ready-made kvass carefully, trying not to shake them.

By the way, you can use the remaining soaked crackers, in other words, the starter, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, used by our housewives for many years - with the addition of mint and blackcurrant leaves, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar,
30 g raisins,
20 g yeast,
10 g mint,
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours. Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and blackcurrant leaves. Leave for 10-12 hours, covered with a clean napkin. When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

The following several recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar,
15 g dry yeast,
water.

Preparation:
Place the crackers in a jar, fill it halfway, and pour boiling water over the contents. The crackers will swell, which means the amount of water needs to be calculated so that you get a thick paste. Pour less water at first, then add more if necessary. Don’t despair if the starter is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin and let it cool to a temperature of 37-40°C. Add the yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is produced during the fermentation process. This starter is enough for you to make 10 liters of kvass.

Kvass rusks with horseradish root and honey

Ingredients:
2 liters of water,
300 g rye crackers,
50 g honey,
40 g horseradish root,
30 g sugar,
10 g yeast.

Preparation:
Pour hot water over the crackers and leave for 2 hours. Then rub them through a sieve, add yeast and sugar to the infusion and put them in a warm place for 10 hours. Add honey and chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers, you can use wheat bran or various types of flour to make kvass. Try it!

Kvass made from oatmeal

Ingredients:
3 liters of water,
750 g oat flour mixed with bran,
40 ml yeast starter.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and place in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for 24 hours. Store the finished kvass in a cool place for no more than three days, although it will probably go away much sooner.

Homemade kvass made from wheat bran

Ingredients:
3 liters of water,
800 g wheat bran,
300 ml lemon juice,
70 g sugar,
25 g dry yeast.

Preparation:
Pour boiling water over the bran and keep on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and stir.

Kvass made from rye flour with burnt sugar

Ingredients:
3 liters of water,
100 g rye flour,
35 g wheat flour,
100 g sugar,
15 g yeast,
15 g burnt sugar.

Preparation:
Pour rye flour with 50-70 ml of hot water and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool it a little and add the brewed flour into it. Dissolve the yeast in warm water, add wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

It’s easy to prepare the sugar: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass. To prevent the burnt sugar from turning into coal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to form a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water,
250 g sugar,
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp. Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar and water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39°C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Some people like kvass with a mild taste, while others like it with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. Add citric acid to the already aged drink to taste and refrigerate.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice,
200 g sugar,
1 tsp. dry yeast,
2 tsp. instant coffee.

Preparation:
In a large saucepan, combine sugar and coffee, add yeast and stir. Then pour in warm water and juice. Wait until all the ingredients have dissolved and, loosely covering the pan with a lid, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar,
35 g pressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Grind the lemon or pass it through a meat grinder, wrap it in gauze, tie it and place it in a pan or bucket of water. Add yeast and sugar there and stir. While stirring, squeeze the bag of lemon several times and remove. When the ingredients have dispersed in the liquid, pour the resulting solution into bottles, screw on the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of the plastic bottles. The bottle is hard and it is no longer possible to press on the walls - which means the drink is ready. Remember that if you leave the drink in the sun, you will no longer get kvass, but mash. Place the bottles of finished kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey,
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins - to taste.

Preparation:
The whey that remains after making homemade cottage cheese is a valuable nutritious dietary product. White kvass with whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and some washed and dried raisins into the bottom of each bottle. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alarmed by the cloudiness of kvass, but for a homemade natural product this is a normal phenomenon. Sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

In just a few months, summer will come and people will be looking for a way to cool down during the heat by resorting to drinking cool drinks.

In this article we would like to understand which yeast is best for kvass, because this ancient Russian cooling drink is especially popular in our country. This drink is especially tasty if it is made independently and taking into account all the subtleties and rules!

Currently, there are simply an incredible number of kvass recipes; it is made from many products and even from herbs.

Today we are interested in the classic variety of the drink, which is prepared using several types of yeast.

We will try to find out which of them are best to use below, because humanity knows about one and a half thousand species of these beneficial microorganisms!

Baker's yeast for kvass

This variety of yeast is the most common and easiest to purchase in our stores. Each of us has at least once seen and used this powdery substance when preparing baked goods. They can also be used to make kvass.

Among the advantages of such yeast are their long shelf life, as well as ease of use.

When preparing kvass, dark bread is also added to the water, which is first brought to a slight burn in the oven.

Quite often, cooks who try to infuse a kvass drink with this type of yeast complain that it turns out with too pronounced a yeasty taste. In fact, a similar problem is observed only in the first batches of the drink.

Later, when the volume of the starter increases, as does the amount of kvass produced, this taste will go away completely, and the drink itself will turn out stronger and thicker.

Pressed yeast in making kvass

This product is presented in our stores in the form of small briquettes. Those who make kvass quite often prefer this type of yeast. The fact is that only in the first, or maximum in the second, batch of the drink will the yeast aroma and taste be felt.

Sourdough with rye bread is also made with pressed yeast, but it is not pre-dried in the oven.

The advantages include the speed with which such yeast begins to ferment, as well as the quality of such fermentation. Using a pressed product, you can be sure that the drink will be aromatic and very tasty.

The disadvantage of such yeast is its shelf life. Without refrigeration they will spoil very quickly.

Dry yeast and why it's best to avoid it

The choice of such fermentation “helpers” is considered one of the most unfortunate when it comes to making kvass. Of course, there are recipes that allow you to prepare a drink with them, but in this case you cannot do without additional components.

Typically, wild yeast acts as support, as well as those microorganisms that are already present in finished bread, for example, rye. If you are using this particular type of product, then you should remember that you should use half as much of it as the pressed counterpart.

In addition, it is imperative to let such yeast brew properly in warm water, because it contains less than 10% moisture. By the way, thanks to this property, their shelf life reaches two years.

Brewer's yeast in kvass recipe

If we talk about the most useful products that promote the fermentation process, then brewer's yeast will be one of the first places. Due to the fact that they contain hops, the drink turns out to be much more aromatic and tasty.

By the way, the fermentation process of kvass with such yeast proceeds almost perfectly, because that is why they are used in brewing.

Sourdough with brewer's yeast may give a somewhat strange aftertaste on the first batch of the drink. However, do not worry - already in the second game you will feel changes for the better.

Such a product can be presented in both dry and liquid form; there will not be much difference in the quality of the resulting drink, only the preparatory stage differs.

By the way, be careful when adding sugar, as some types of brewer's yeast do not mix well with it. In this case, it is best to use malt or glucose.

Wild yeast and its characteristics

These microorganisms can be found on the surface of a large number of fruits and berries. Usually, to start the fermentation process, unwashed raisins are used, since they contain especially a lot of yeast.

Of course, if you wish, during the preparation of kvass you can also add ordinary pressed yeast, but if you do not have the opportunity to do this, then nothing terrible will happen.

The only disadvantage of a wild variety of microorganisms is that you can never say with one hundred percent certainty that fermentation will be intense and of high quality.

So let's now summarize. Which yeast is best for kvass? Definitely pressed, it is this type of product that guarantees a tasty and high-quality prepared drink.

Despite the variety of varieties of store-bought kvass, sometimes you want to make a homemade drink according to the recipes of our ancestors. In Rus', people did not sit down at the table without kvass; it was prepared every day, and by the 15th century, 500 varieties of kvass were already known. Homemade kvass is very tasty and healthy. From kvass they made okroshka, botvinya, sour cabbage soup and tyurya, and the so-called kvass makers came up with new varieties of the drink - sweet, sour, spicy and bitter. Kvass was made with mint, raisins, beets, apples, pears, horseradish, millet and caraway seeds. In those days, every housewife knew the secrets of making kvass, and sometimes I want to remember forgotten recipes in order to pamper my family with a delicious drink, fragrant, refreshing, sparkling and vigorous. Let's talk about how to make kvass at home so that it tastes better than in the store. Kvass, which is made from natural ingredients without the addition of chemical additives, can be given to children from the age of five. Such drinks are healthier than soda and factory juice, so master homemade recipes and switch your family to a healthy diet!

What kind of kvass is there?

There are several main varieties of homemade kvass - bread (with rye crackers), okroshechny (with malt), fruit (with fruit), berry, milk and honey. Kvass is prepared with or without yeast, and dairy products, honey and spices can be added to it. In Ukraine, homemade kvass made with prunes is very popular, in Belarus they love birch kvass, in Uzbekistan kvass is made from serviceberry and dogwood, and northern peoples use juniper, viburnum and hawthorn to prepare this drink. In many Russian villages, kvass is boiled on rye choux pastry, then mint leaves and sprigs are thrown into it and allowed to ferment for two days. Various products add piquancy and new shades of taste to kvass - for example, kvass made from oranges and tangerines has citrus notes, apricots and quinces give the drink a Central Asian flavor, and carrot kvass is very healthy. You can also find unusual recipes in cookbooks - kvass made from seaweed, hemp, bananas, rice, oats, horse chestnut, Jerusalem artichoke, ginger and potatoes. As they say, all types of kvass are good, choose according to your taste!

How to make delicious homemade kvass

If you want to make delicious kvass at home, but don’t know how to do it, start with the simplest recipes. Classic kvass is prepared easily and simply - to do this, pour hot water over the rye crackers and leave them for fermentation for a day, then add yeast and sugar to the bread liquid and leave the kvass again for six hours, covering the pan with a thin towel. If you like a drink with a stronger taste, keep it warm a little longer. Next, the drink is filtered and flavored with mint and blackcurrant leaves, honey, horseradish, raisins and spices - depending on the recipe, tastes and preferences of family members. Raisins give kvass additional fermentation and fill it with gas bubbles. If you cook crackers in the oven, they should be golden in color, since burnt crusts will give the kvass a bitter taste.

Homemade malt kvass

Kvass made with malt turns out carbonated, rich, amber, and if you add a little raisins, the drink will acquire a pleasant sweet and sour taste. To do this, malt is mixed with water, boiled, and then a small amount of it is fermented with yeast and poured into the malt brew. It is necessary to take fresh pressed yeast and mix it thoroughly with water so that there are no lumps - then the kvass will ripen evenly, and its taste will be soft and pleasant. The raisins are poured with water, mixed with malt and left to ferment for at least eight hours. After careful filtration, the kvass is bottled and cooled in the refrigerator. Red malt kvass is considered drinkable because it perfectly quenches thirst and is refreshing on a hot day.

Fruit and berry kvass

Fruit and berry drinks are made from whole fruits and berries, as well as from fruit drinks and juice, into which sugar and yeast are added. After light fermentation, the drinks acquire a pleasant sour taste with hints of the fruits and berries from which they are made. For piquancy, you can add cinnamon, cardamom, cloves, oregano, mint, ginger and other spices to fruit kvass. Try making kvass with rowan berries, blueberries, strawberries, raspberries, currants, viburnum, gooseberries and bird cherry. The berries make very tasty drinks; besides, you can marinate boiled pork, kebabs, fish and vegetables in fruit or vegetable kvass. Try it, your loved ones will surely appreciate this dish very well.

White kvass

White kvass prepared with the addition of flour is called okroshka, as it is ideal for summer soups and stews. It is usually prepared on the basis of barley and rye malt from wheat, buckwheat and rye flour, and sometimes ready-made yeast dough is used. For white kvass, flour is brewed with boiling water, the dough is kneaded, diluted with hot water with malt and sugar, and then yeast and mint are added. Recipes for okroshka kvass on rye or wheat breadcrumbs are very common - for this, cubes of black bread with raisins are poured with mint infusion, left for a day, then the drink is filtered and cooled.

Yeast-free kvass

Many people do not like kvass with yeast, and in this case you can either use a hop starter or add more sugar and raisins for intensive fermentation. Recipes often recommend adding a little flour to kvass, since the thicker the liquid, the better it ferments. However, be prepared for the fact that the cooking process will be delayed, since fermentation will not be as active as with yeast.

Additives for kvass

During the cooking process, you can add chicory, lemon, apples, a handful of fresh or dried berries to the kvass for a brighter taste. A very unusual kvass is made from kombucha, and children's kvass is better prepared not with malt, but with bread crusts, with yeast, sugar and raisins. Particularly busy housewives can use ready-made concentrate to prepare kvass. If you like to prepare kvass yourself from start to finish, the wort remaining after straining can be used a second time by adding water and crackers. In this case, the drink turns out tastier and acquires a pleasant sourness.

Thanks to the continuity of generations, ancient recipes for making kvass have reached us, so we can enjoy this amazing drink, to which many Russian proverbs are dedicated: “Russian kvass saved a lot of people,” “Thin kvass is better than good water,” “Eat cabbage soup with meat, but not so bread with kvass.” It is no coincidence that in the old days kvass was a symbol of family wealth and prosperity. Let aromatic bread or fruit and berry kvass always be on your table!

Homemade rowan kvass

Ingredients: rowan - 1 kg, water - 4 l, sugar - 0.5 kg, fresh yeast - 20 g.

Cooking method:

1. Place the rowan in a colander and keep in boiling water for 5 minutes.
2. Mash the berries, add water and cook for 10 minutes.
3. Drain the broth, strain, add sugar, and when it cools and becomes warm, add yeast.
4. Let it sit for several hours, then pour the kvass into bottles, seal tightly and put in a cool place for 2-3 days.

Borodino kvass

Ingredients: Borodino bread - 2 pieces, water - 3 l, fresh yeast - 15 g, raisins - 200 g.

Cooking method:

1. Cut the bread into slices and lightly dry in the oven.
2. Pour boiling water over the bread and let the wort brew for 3 hours.
3. Add yeast to the wort and leave for a day.
4. Strain, bottle and add a twist to each bottle.
5. Keep the bottles warm for 3 hours, and then place them in the refrigerator for 3-4 days.

Beet kvass

Ingredients: beets - 1 kg, water - 2 l, sugar - 20 g, black bread - 1 piece, garlic - 1 clove, salt to taste.

Cooking method:

1. Wash the beets, peel and grate on a coarse grater.
2. Place the beets in a three-liter jar and fill with water.
3. Add a piece of black bread, sugar and salt.
4. Cover the jar with gauze and place in a warm place for 3-4 days.
5. Add a clove of garlic to the almost finished kvass.