Kvass recipe

A delicious invigorating drink called kvass is especially useful for giving strength and filling the body with necessary vitamins and microelements. With the help of kvass, you can cleanse the body and improve the work of the digestive tract. Making real kvass is not difficult at all.

Birch sap kvass recipe

A drink based on birch sap is especially beneficial. It can be used not only to quench thirst, but also to prepare other dishes, for example, for homemade okroshka or for beetroot.

Products for making birch kvass:

• 10 liters of birch sap.
• 500 g granulated sugar.
• 500 g of barley.
• 100 g of dried mint herb.
• 800 g black of bread.

1. First, you need to cut the bread into slices and dry, for example, in the oven.
2. Lightly fry the barley in a separate skillet.
3. Pour birch sap into a large enamel saucepan and bring to a boil over low heat, cook for just one minute and turn off the heat.
4. After that, fried barley and dried mint, ready-made crackers and granulated sugar are added to the juice. Everything is mixed well and left for three days in a warm room.
5. After the specified time, the drink is filtered and, poured into glass jars, sent to the refrigerator for cooling.

Yeast-free kvass recipe

Drink prepared without yeast has one indisputable advantage - it does not have the smell that yeast for baking bread gives to the drink. This drink is prepared on the basis of sourdough. Once brewed, the starter can be used to make several servings of the beverage. This makes the process of making kvass much easier.

It is very important to choose quality bread. It is best to take a product without chemical constituents, tasty and aromatic. Such bread should be stale within two days.

Before preparing the drink, it is necessary to wash well, and then pour boiling water over the container in which the kvass will ferment. This will kill pathogenic microbes and the kvass will not spoil.

For kvass you need the following components:

• 300 g rye of bread.
• 2 liters of purified water.
• 150 g granulated sugar.
• 25 g raisins.

Sugar will saturate the homemade drink with carbon dioxide, and raisins will replace baker's yeast. Therefore, it does not need to be washed in order to retain the microorganisms necessary for fermentation.

1. Cut the bread into cubes with a side of about 4 centimeters and fry on a dry baking sheet until golden brown in the oven.
2. Transfer the prepared crackers to a saucepan and cover with boiled water. Pour half the norm of granulated sugar there and mix.
3. Cool the resulting wort and add the raisins. Then pour the liquid into a glass jar and close the neck with gauze. Place the container in a shaded place.
4. After a few hours, foam will appear on the surface. This indicates the beginning of the fermentation process.
5. After a couple of days, the kvass should be filtered through cheesecloth and a little sugar added to make the drink a little sweet.
6. The drink is poured into plastic bottles without adding a few centimeters to the top.
7. The drink is left at room temperature for 8 hours and then cooled in the refrigerator. Ready yeast-free kvass can be consumed within 5 days after preparation.

There is no need to throw away the pomace remaining after pumping. This is a sourdough for preparing another batch of drink. It can be used up to four times and refrigerated until the next batch.

Yeast kvass recipe

The easiest way is to make kvass with yeast. For one serving of the drink you will need:

• 5 slices of black rye bread.
• 1 handful of raisins
• 3 large spoons of granulated sugar.
• Half a small spoonful of dry yeast.
• 3 liters of filtered water.

1. Pieces of bread must be cut into small cubes and dried in the oven.
2. After that, transfer the croutons to a clean jar, add granulated sugar and add previously washed raisins.
3. The water needs to be boiled and cooled a little.
4. Crackers are poured with warm water and left to brew for 2 hours in a warm room.
5. Separately pour the yeast with sugar in 100 ml of warm water and leave for a few minutes.
6. After the appearance of foam, the yeast is added to a jar with kvass and stirred.
7. The jar is covered with gauze and left for a day in a very warm place.
8. Then the drink is filtered and poured into plastic bottles. Having corked well, the bottles are sent to the refrigerator, where the drink should stand for another day until cooked.