Bread kvass without yeast - how to prepare it at home

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!

Homemade bread kvass without yeast

Freshly prepared homemade kvass will help quench your thirst. The crackers and raisins remaining in the jar can be used as a base for the next batch of kvass; you just need to add a few more freshly dried crackers and a little sugar.

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Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 days

Step-by-step production

Step 1:

Prepare the ingredients. To make homemade bread kvass without yeast, we will need: rye bread (I used Borodino bread with coriander on the top to enhance the smell of kvass, but any bread will do. The richer the color of the bread, the darker and tastier the kvass will be.); untainted drinking water at room temperature; unwashed raisins; sugar.

Step 2:

Cut the dark bread into medium cubes.

Step 3:

Place the bread on a baking sheet and toast in the oven until crispy.

Step 4:

Place rye crackers in a three-liter jar.

Step 5:

Add sugar and unwashed raisins. Do not wash raisins under any circumstances, because on their surface there are bacteria necessary for fermentation.

Step 6:

Pour clean drinking water into the jar, not adding enough to the brim. Because the crackers will swell during fermentation, water may spill out if the jar is filled to the very brim.

Step 7:

Cover the jar with a lid or gauze and leave the kvass to ferment in a black, warm space for 2 days.

Step 8:

After 2 days, strain the finished kvass through a sieve.

Step 9:

Pour the kvass into a jug and put it in the refrigerator for 2-3 hours to cool. Then pour into glasses.

Everyone in my family loves kvass. But I'm tired of buying carbonated store-bought drinks. For some reason, they make us even more eager to drink, and the amount of carbohydrates and preservatives forces us to think about what we are actually drinking. That's why I decided to make my own kvass from dark bread. About 5 years ago I already prepared this and decided to repeat the experiment.

Russian kvass is one of the best non-alcoholic drinks. In terms of taste and nutritional qualities, it has no equal. Invented thousands of years ago, kvass enjoys well-deserved popularity today.

In Rus', the first written mention of kvass dates back to 989, when the Kiev prince Vladimir converted his subjects to Christianity. In the chronicle it was written about this: “Distribute food, honey and kvass to the people.”

The word “kvass” itself is certainly of Russian origin and means “sour drink.” But for the sake of objectivity, we note that 8 thousand years ago, the ancient Egyptians were able to prepare something similar to kvass, a drink made from barley grains, something between modern kvass and beer.

Previously, kvass was prepared from different types of grains: rye, barley, oats, millet. There were about a thousand recipes at that time! Ancient kvass with mint and raisins, Russian kvass made from rye and crushed barley malt, northern kvass made from coarse rye flour, flour from Icelandic moss and blackcurrant leaves, snow-white, reddish, cracked, strong kvass, okroshechny kvass, ginger, viburnum, raspberry, from strawberries, cherries, pears. Kvass was made in different ways, depending on the area, atmospheric climate, time of year, family wealth and the tastes of the owners.

Solert › Blog › Kvass with sourdough made from rye crackers. No yeast.

A very ordinary recipe, kvass without yeast on dried rye crackers and raisins.
It naturally takes longer to prepare than kvass with rye sourdough.
But it comes out vigorous, just right for okroshka.

Let's get started:
1. First, heat the water and dissolve sugar in it, cool it to 30 degrees.

2. Cut the bread into pieces and dry in the oven until slightly browned.

Do not allow the bread to burn, otherwise the kvass will acquire a bitter taste.
Take a 1.5 liter jar.
3. Pour crackers and raisins into a jar - a handful of dark ones.

4. Pour water into the jar up to the shoulders.

5. Cover with four layers of foam tape and put an elastic band around the neck.
We put it in a warm place for 2 days.

After 1-2 days, fermentation begins; crackers and raisins begin to float and sink...

6. After two days, pour the kvass into a clean bowl through gauze folded in several layers.

(The bread remaining after straining and the grounds from below, do not throw away - this is sourdough! For subsequent kvass.
Drain half of the resulting sourdough into a separate liter jar. Tie it with gauze. Keep it in the refrigerator, and feed it once every three to four days with rye flour or grounds from the next kvass).

We take a huge 3 liter jar.
7. Place half of the starter (what is left at the bottom in the first jar) in a 3-liter jar, add 50 grams of sugar, another handful of toasted crackers, raisins (5-10 pcs), you can add any dried fruits for taste, for color I also added prunes... and let the kvass ferment...

8. After two days, if necessary, add more sugar to the kvass to taste and bottle it.
You can take cleanly washed plastic bottles.

9. Add to every bottle! 5 raisins each, pour the kvass up to the hangers, making sure to leave some space!

10. Close them tightly with lids and leave for 6 hours in a warm, dark place to saturate the kvass with carbon dioxide.
The raisins will begin to “play”, rise up and down, the process began to move...

11. Then put the kvass in the refrigerator to cool for an hour or two.
For the most powerful carbonation, kvass must be kept in the refrigerator for a couple of days.

Homemade kvass without yeast

Homemade kvass is a non-alcoholic, slightly carbonated drink. Its sweet and sour taste and spicy smell remind almost everyone of their childhood.

Making bread kvass at home without yeast takes little time. Main ingredients: water, sugar, bread. But the taste properties of the finished product will depend on proper manufacturing.

About kvass without yeast

The popularity of recipes for kvass without yeast at home is noticeably increasing. This is achieved due to its dietary properties and the minimal amount of goods included in the drink. Kvass is allowed to be consumed by adults and children, because it gives a feeling of fullness, but does not cause obesity.

The uniqueness of the yeast-free version of production is the absence of a strong aroma of yeast and the presence of a spicy odor, which increases appetite. Thanks to the speed and ease of production, an experienced cook or an amateur novice will be able to create a unique recipe with the addition of their own “zest.”

Useful Features

The benefits of homemade kvass without yeast for human health are very great. The natural drink contains more than 10 types of amino acids, a huge amount of minerals (calcium, magnesium, potassium, etc.), vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, also A, E, C, PP, H. Thanks to the set of necessary substances contained in this product, it has the following useful characteristics:

• protects the human body from vitamin deficiency;
• helps strengthen the immune system;
• improves the activity of the digestive system, affects the creation of gastric juice, reduces gas formation, cures stomach diseases (heartburn, ulcers);
• promotes the removal of harmful substances (unsafe microbes) from the body;
• has a beneficial effect on strengthening bones, teeth, hair, nails;
• perfectly relieves thirst and restores strength;
• improves the cardiovascular system, prevents the appearance of cholesterol plaques;
• It is low in calories and helps in weight loss.

By drinking kvass once a day, one glass for a month, you can feel a surge of strength, an increase in mood, and see a visible improvement in the condition of your facial skin.

All the characteristics listed above apply only to natural homemade kvass. Although the drink produced in factories is healthy, it does not have the number of positive parameters that a homemade product contains.

Recipes

To make kvass with your own hands, it is important to use high-quality products that do not contain artificial additives. Only from natural ingredients can you get a real homemade drink that will be tasty and healthy.

There are a huge number of methods for producing this type of product. Let's look at several options that are the most popular among the inhabitants of our country.

From dark bread

• 250-300 gr. dark (rye) bread;
• 150 gr. Sahara;
• 2 liters of water;
• 30 gr. raisins

Tip: to preserve germs, it is important not to wash raisins. It is used as a natural yeast source.

• Before use, dark bread must be dried in the oven. To do this, cut it into slices and place on a baking sheet. In a preheated (up to 180°C) oven, bake the bread for 3-5 minutes until a crust appears on the slices and a pleasant aroma.
• Place the dried bread in a container (pan) and pour boiling water on top. Dump out 60 gr. sugar, mix everything.
• Cool the liquid, add 30 g. raisins
• Pour it into the prepared jar. The lid should not be closed. Just cover the neck with gauze from above (a collection of different and interacting tissues form organs) and throw it in a place without access to sunlight. Fermentation will occur within 24 hours.
• After 2-3 days, you need to pass the liquid through a filter (multilayer gauze fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) ) and squeeze out the resulting bread mass.
  Tip: bread squeezes can be consumed throughout the day as a starter for a new preparation of an invigorating drink. With all this, you need to add a little fresh bread and repeat the method of action. You can resume the process with the introduction of old extracts no more than 4 times.
• After filtering, add the remaining sugar.
• Pour the drink into plastic bottles, leaving 4 centimeters to the level of the lid, and close the containers.
• Place the filled bottles in a black room for 5-7 hours. Monitor gas pressure. If possible, open the lids slightly to reduce gas formation. Move containers to a cold space (refrigerator or basement).
• The shelf life of the prepared product is 5 days. Serve chilled.

This is the most common recipe for kvass made from dark bread without yeast.

On breadcrumbs

• 350-400 gr. sourdough bread (250 grams of rye bread; 100 grams of sugar; 1.5 liters of warm water);
• 250-300 gr. (brown, slightly burnt) crackers;
• 1.5 liters of clean water;
• 150 gr. Sahara

• Prepare bread starter using the ingredients listed above. Wait for the fermentation process, which takes 2-3 days.
• Place the prepared and cooled crackers into a jar;
• Fill with water, add 150 g. Sahara.
• Cover the neck of the jar with gauze (a collection of different and interacting tissues form organs) and place it in a dark room for a day.
• Filter and drink chilled. Purchased pomace can also be reused.

This method of making homemade kvass without yeast on breadcrumbs is suitable for those who do not like to spend a lot of time preparing savory dishes.

Honey

• 0.5 l of water;
• 2 tsp honey;
• 6 gr. raisins;
• 10 gr. Sahara.

Method for making honey kvass at home without yeast:

• Place raisins in a jar and pour 250 ml of water.
• Add sugar and honey and mix the ingredients. Pour the rest of the water into the container.
• Cover the neck with gauze material. Place in a warm, black room.
• The jar needs to be shaken for 3-4 days. After fermentation is complete, pour the drink into comfortable containers and consume chilled.

Kvass is a common native Russian drink, especially beloved in hot weather. It can rightfully be called the state pride of Russians. After all, it combines amazing taste properties and invaluable health benefits.