Carbonated homemade kvass made from bread without yeast

Carbonated homemade kvass made from bread without yeast

Yeast-free kvass has one significant advantage - the absence of the specific aroma that dry or compressed baking yeast gives. With all this, developing a drink is not very complicated. We will look at how to create kvass without yeast from bread at home, carefully examining all aspects. Then the finished starter can be used a couple of times in new batches, which further simplifies the manufacturing process.

The traditional recipe uses rye or rye-wheat bread. Lovers of kvass with a slight cumin smell and aftertaste can use Borodino kvass, but it needs to be fried only lightly or without frying at all.

The success of production depends 80% on the properties of the bread; the more chemicals in the composition, the higher the risk that the kvass will not ferment or will turn out tasteless. The bread should be fragrant, but after 1-2 days it should become stale. The other 20% is the choice of water; only highly purified, spring or bottled water is suitable.

The fermentation tank and bottles must be thoroughly washed (preferably treated with boiling water) in order to destroy the smallest pathogenic organisms. I do not recommend putting kvass without yeast in containers in which milk products were previously stored.

Ingredients:

• dark bread (rye) – 300 g (approximately half a regular loaf);
• water – 2 liters;
• sugar – 100-150 g;
• unwashed raisins – 25 gr.

Sugar is needed not only for sweetness, but also for carbonation - saturating homemade kvass with carbon dioxide. Raisins are used as a source of natural wild yeast, so the berries are not washed so that the necessary tiny organisms remain on the surface.

Homemade kvass recipe without yeast

1. Cut the bread together with the crust into 3-4 cm cubes.

2. Place the cubes in one layer on a dry (without oil) baking sheet. Place the bread in an oven preheated to 160-180°C for 2-4 minutes, until the appropriate smell and a yellow crust appear on the pulp. You should not overcook, otherwise the kvass will be very bitter.

3. Place the finished crackers in a saucepan and pour boiling water over them. Add 50-75 grams of sugar, mix.

4. Cool the kvass wort to room temperature, add raisins. Pour into a jar or other container for fermentation. Cover the neck with gauze or cloth (a collection of different and interacting tissues form organs) to protect against flies and other insects. Do not close the lid!

5. Transfer the kvass to a black space at room temperature. After 8-24 hours, signs of fermentation will appear: a slight sour smell, hissing and foam on the surface.

6. After 2-3 days from the start of fermentation, filter through 3-4 layers of gauze. Lightly squeeze out the pulp or simply let it drain.

The remaining pomace is a ready-made starter for kvass without yeast for subsequent batches. It is enough to add a handful of pomace to the new wort (the proportions do not change) or pour the pomace with cool sweet syrup with a piece of fresh bread for flavor. The function can be repeated up to 4 times. The kvass from the 2nd and 3rd batches is considered the most delicious. You can store yeast-free sourdough in the refrigerator, but not longer than 24 hours.

7. Try the drink. If desired, add sugar to taste and stir. Kvass should be at least slightly sweet; otherwise it will not be possible to make it carbonated.

8. Pour the kvass into storage containers: plastic or glass bottles, jars. Leave 3-5 cm of free space. Close tightly. Place in a dark space at room temperature for 4-8 hours.

It is not allowed to fill bottles to the very neck.

It is better to use plastic containers, the pressure of carbon dioxide in which is easy to monitor. If the bottle becomes hard, you can move on to the next step.

Attention! Check the pressure in the bottles at least once an hour and, if necessary, release the gas slightly by opening the cap.

9. Transfer carbonized (saturated with carbon dioxide) bread kvass to a refrigerator or basement at a temperature of 3-10°C. In a cool environment, fermentation will stop and the flavor will stabilize.

10. After 4 hours, the drink is ready. Store yeast-free kvass in the refrigerator or basement for no longer than 5 days.

The color of kvass depends on the bread

Bread kvass without yeast - how to prepare it at home

With the arrival of warm days, almost all housewives begin to prepare kvass, a traditional Slavic drink that perfectly relieves thirst in the heat. But it is used not only as a drink. This is a good base for making traditional cool soups - okroshka, botvinya, etc. There are a huge number of recipes for making it. Some people like it with yeast, others without yeast, some cook it with barley or rye malt, and others just with bread crusts. In this article I offer you several of the most common, but very tasty recipes for making this drink.

Until the 12th century, kvass was considered an alcoholic drink, since yeast and hops were involved in its production. It was not for nothing that at that time the drinkers were called “kvassnik”. Until now, the word “ferment” in modern slang means “to get drunk.” But later than the 12th century and to this day, the drink is considered low-alcohol. The alcohol content in it ranges from 0.7 to 2.6%.

However, the least pleasant refreshing drink is considered healthy. And this is not refuted by nutritionists. Thus, it improves metabolism in the body, has a beneficial effect on the cardiovascular system, regulates the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , and increases tone. It contains many vitamins B, E, valuable enzymes, and organic acids. In terms of its effect on the body, it is almost in every way identical to yogurt, kefir, acidophilus, and koumiss. But at the same time, it is contraindicated in patients with liver cirrhosis and gastritis. It can be used with caution and in small quantities for hypertension, pregnant and lactating women.

Bread kvass without yeast from rye bread - recipe for a 3 liter jar

To make a tasty and sparkling drink, it is better to prepare it with sourdough from rye bread. But, the first time you make it, it will take you a little longer than the next time. The fact is that when doing it for the first time, it takes time to make the starter. With it, the drink comes out very tasty, with gas bubbles. But the next time, this moment will already be lowered, and the drink can be prepared in 1-2 days.

For production you will need:

• ¼ loaf of rye bread,
• a handful of raisins,
• 2-3 tbsp. l. sweet sand, be guided by your own taste,
• 2.5 liters of water.

How to make kvass at home with breadcrumbs and raisins

Step 1. Put the water on the fire and bring it to a boil.

Step 2. Cut the bread into pieces, place them on a baking sheet and put them in the oven for 10-15 minutes (temperature 180ºC) so that the bread dries out a little and browns.

Step 3. By this time the water has already boiled, add sugar to it, stir and leave the pan aside so that the water in it cools to approximately 30ºC.

Step 4. Transfer the prepared crackers into a 3-liter jar and pour 2.5 liters of sweet water. The jar does not have to be filled to the top, as you need to leave room for fermentation. Cover the jar with gauze folded in 2 layers and secure it with a rubber band. Place the jar in a warm space for 1-2 days.

Step 4. Within a day or two, the fermentation process will begin. This can be seen by the pieces of bread falling and rising into the water. If you have already seen that the fermentation process has begun, count down another 1-2 days.

Step 5. After 2 days, strain the contents of the jar through gauze folded in 3 layers and placed on a sieve or colander. The bread that remains after straining does not need to be thrown away. This is the leaven for the coming kvass. Place it in a jar and store it in the refrigerator until next time.

Step 6. Add the remaining 30 g of sugar to the strained kvass, stir until the sugar dissolves and pour into unstained plastic bottles.

We add 5 raisins to each bottle, close the bottles with lids and put them in a warm and dark space for 6 seconds so that fermentation begins and the drink is saturated with carbon dioxide.

After 6 hours, you can see that a huge number of gas bubbles have formed on the walls of the bottle. And the raisins rise and fall into the waters. This indicates that the drink is ready. Place it in the refrigerator for at least 1 hour to cool. After all, cool kvass tastes even better. The drink came out sparkling with gas bubbles, slightly prickly with a pleasant bready aftertaste and is perfectly refreshing.

After straining, transfer half of the remaining bread sourdough into a 3-liter jar, add a fresh portion of raisins and sugar, fill it with warm water and put it in a warm place for 1-2 days. With sourdough, kvass will cook even faster, and unused kvass can be stored in the refrigerator for a long time.

Video on how to create delicious homemade bread kvass

There is nothing better than drinking a mug of homemade savory kvass in the heat or eating cool okroshka prepared with it. But not purchased in a store, but prepared with your own hands.

Dear readers, you see, making kvass without yeast is quite simple. When preparing it for the first time, have a little patience, because first you need to prepare the starter. But later the process of making the drink will take even less time. The yeast-free method is not bad in that it can be given safely to small children, pregnant and lactating women, because it contains the smallest amount of alcohol. Prepare and drink this kvass with pleasure!

Kvass without yeast

Sourdough for kvass. In hot weather, real kvass perfectly relieves thirst, eliminates lethargy and quickly restores strength. This tasty natural drink is also easy to prepare at home, following proven technology.

Ingredients for “Kvass without yeast”:

1st kvass

• Bread (rye) - 300 g
• Water – 2500 ml
• Sugar - 2 tbsp. l.
• Raisins - 2 tbsp. l.

2nd kvass

• Bread (rye) - 300 g
• Water – 2500 ml
• Sourdough (which we left from the first kvass) - 500 g

Production time: 4320 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for “Kvass without yeast”:

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Bread kvass without yeast - how to prepare it at home

With the arrival of warm days, almost all housewives begin to prepare kvass, a traditional Slavic drink that perfectly relieves thirst in the heat. But it is used not only as a drink. This is a good base for making traditional cool soups - okroshka, botvinya, etc. There are a huge number of recipes for making it. Some people like it with yeast, others without yeast, some cook it with barley or rye malt, and others just with bread crusts. In this article I offer you several of the most common, but very tasty recipes for making this drink.

Until the 12th century, kvass was considered an alcoholic drink, since yeast and hops were involved in its production. It was not for nothing that at that time the drinkers were called “kvassnik”. Until now, the word “ferment” in modern slang means “to get drunk.” But later than the 12th century and to this day, the drink is considered low-alcohol. The alcohol content in it ranges from 0.7 to 2.6%.

However, the least pleasant refreshing drink is considered healthy. And this is not refuted by nutritionists. Thus, it improves metabolism in the body, has a beneficial effect on the cardiovascular system, regulates the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , and increases tone. It contains many vitamins B, E, valuable enzymes, and organic acids. In terms of its effect on the body, it is almost in every way identical to yogurt, kefir, acidophilus, and koumiss. But at the same time, it is contraindicated in patients with liver cirrhosis and gastritis. It can be used with caution and in small quantities for hypertension, pregnant and lactating women.

Bread kvass without yeast from rye bread - recipe for a 3 liter jar

To make a tasty and sparkling drink, it is better to prepare it with sourdough from rye bread. But, the first time you make it, it will take you a little longer than the next time. The fact is that when doing it for the first time, it takes time to make the starter. With it, the drink comes out very tasty, with gas bubbles. But the next time, this moment will already be lowered, and the drink can be prepared in 1-2 days.

For production you will need:

• ¼ loaf of rye bread,
• a handful of raisins,
• 2-3 tbsp. l. sweet sand, be guided by your own taste,
• 2.5 liters of water.

How to make kvass at home with breadcrumbs and raisins

Step 1. Put the water on the fire and bring it to a boil.

Step 2. Cut the bread into pieces, place them on a baking sheet and put them in the oven for 10-15 minutes (temperature 180ºC) so that the bread dries out a little and browns.

Step 3. By this time the water has already boiled, add sugar to it, stir and leave the pan aside so that the water in it cools to approximately 30ºC.

Step 4. Transfer the prepared crackers into a 3-liter jar and pour 2.5 liters of sweet water. The jar does not have to be filled to the top, as you need to leave room for fermentation. Cover the jar with gauze folded in 2 layers and secure it with a rubber band. Place the jar in a warm space for 1-2 days.

Step 4. Within a day or two, the fermentation process will begin. This can be seen by the pieces of bread falling and rising into the water. If you have already seen that the fermentation process has begun, count down another 1-2 days.

Step 5. After 2 days, strain the contents of the jar through gauze folded in 3 layers and placed on a sieve or colander. The bread that remains after straining does not need to be thrown away. This is the leaven for the coming kvass. Place it in a jar and store it in the refrigerator until next time.

Step 6. Add the remaining 30 g of sugar to the strained kvass, stir until the sugar dissolves and pour into unstained plastic bottles.

We add 5 raisins to each bottle, close the bottles with lids and put them in a warm and dark space for 6 seconds so that fermentation begins and the drink is saturated with carbon dioxide.

After 6 hours, you can see that a huge number of gas bubbles have formed on the walls of the bottle. And the raisins rise and fall into the waters. This indicates that the drink is ready. Place it in the refrigerator for at least 1 hour to cool. After all, cool kvass tastes even better. The drink came out sparkling with gas bubbles, slightly prickly with a pleasant bready aftertaste and is perfectly refreshing.

After straining, transfer half of the remaining bread sourdough into a 3-liter jar, add a fresh portion of raisins and sugar, fill it with warm water and put it in a warm place for 1-2 days. With sourdough, kvass will cook even faster, and unused kvass can be stored in the refrigerator for a long time.

Video on how to create delicious homemade bread kvass

There is nothing better than drinking a mug of homemade savory kvass in the heat or eating cool okroshka prepared with it. But not purchased in a store, but prepared with your own hands.

Dear readers, you see, making kvass without yeast is quite simple. When preparing it for the first time, have a little patience, because first you need to prepare the starter. But later the process of making the drink will take even less time. The yeast-free method is not bad in that it can be given safely to small children, pregnant and lactating women, because it contains the smallest amount of alcohol. Prepare and drink this kvass with pleasure!