Kvass prepared at home will be an excellent alternative to store-bought drinks, which contain many harmful substances. It will help you cool down in the summer heat, as well as improve your health at any time of the year. It is not necessary to use yeast in recipes, since the drink will be tasty and healthy even without it.

How to make bread kvass - a simple recipe

Let's start with the most common recipe, which does not require many ingredients. You can simply drink the drink, or use it, for example, to make okroshka.

Ingredients:

• 285 g rye bread;
• 1.6 liters of warm water;
• 1.5 tbsp. spoons of sugar.

Cooking method:

Recipe for bread kvass without yeast at home with raisins

The prepared drink is popular with people who are watching their weight or want to lose weight, since it has very few calories. Use it for dough, for various dishes and drinks.

Ingredients:

• Rye flour;
• boiled water;
• a few highlights;
• 2.5 tbsp. spoons of granulated sugar.

Cooking method:

1. Combine water and flour in such an amount that you end up with 0.5 liters of mixture, the consistency of which should be like thick sour cream.
2. Add granulated sugar and raisins.
3. Leave the jar at room temperature for 3 days.
4. During this time, the mass should begin to ferment.
5. Then add another 2 tbsp. spoons of flour and sugar and pour in 3 liters of water.
6. Leave the container at room temperature for 5 days.
7. After time, strain the drink and cool.
8. The grounds that remain in the bottle can be used for a new portion, just add another 2 tbsp. spoons of flour and sugar.

How to make homemade beet kvass without yeast?

Using this recipe, you can make a Slavic drink that can be drunk separately and also used for various first courses. It is very beneficial for health, which is why it is used in traditional medicine recipes.

Ingredients:

• Large beets;
• boiled water;
• 4.5 tbsp. spoons of sugar;
• a piece of black bread.

Cooking method:

How to make homemade kvass with mint?

Thanks to the use of mint, the drink is refreshing and very tasty. It can not only be drunk separately, but also used in the preparation of various cocktails. In addition, one cannot but rejoice at the minimal list of ingredients.

Ingredients:

• 325 g mint;
• 3 tbsp. spoons of granulated sugar;
• boiling water.

Cooking method:

1. Take a 2-liter jar and put mint in it, which you need to tear with your hands so that the juices come out.
2. Greens should fill approximately 1/4 of the volume.
3. Send granulated sugar and boiling water there.
4. Cover the top of the jar with gauze and leave for 3 days.
5. After the time has passed, remove the foam and strain the drink, and then put it in the refrigerator for a while.

Homemade oat kvass recipe

Making a drink is quick and easy. Kvass is not only very tasty, but also healthy, since oats contain many substances beneficial to the body. In folk medicine, it is recommended to drink it for weakness, fatigue, and also for problems with appetite. The drink is almost white in color.

Ingredients:

• 2 tbsp. oats;
• 4 tbsp. boiled water;
• 4 teaspoons of granulated sugar.

Cooking method:

Homemade kvass recipe without yeast

It is believed that the drink prepared according to this recipe is as similar as possible to the kvass that was sold on the streets in Soviet times. The difference lies in the enormous benefits of the homemade option. You need to use a 5 liter bottle.

Ingredients:

• 3 tbsp. wheat;
• 4 liters of boiled water;
• 8 tbsp. spoons of kvass wort;
• 1.5 tbsp. granulated sugar.

Cooking method:

How to make homemade kvass with honey?

This drink combines the sweetness of honey, the freshness of mint and the acidity of lemon. Kvass turns out very tasty and refreshing.

Ingredients:

• 12 tbsp. spoons of honey;
• rhubarb;
• granulated sugar;
• mint;
• 2 lemons;
• currant leaves.

Cooking method:

1. Pour 4 liters of water into a saucepan, bring it to a boil and add chopped rhubarb.
2. Turn off the heat and cool.
3. Add honey, chopped lemon zest and juice.
4. Send mint and currant leaves there too.
5. Mix everything well until the honey dissolves.
6. Leave to infuse for a day.
7. After the time has passed, strain, pour into jars, close the lids and refrigerate for 7 days.

Now you know how to make bread, beet and other homemade kvass. The drink is quick and easy to prepare, and as a result you get huge benefits in a small glass.

You can experiment with the composition of the ingredients, using, for example, cranberries, hawthorn and other berries. In general, enjoy cooking.

Kvass on sourdough bread without yeast

A jar or other container of suitable volume, a baking sheet, a knife, a spoon, a sieve, gauze, a cutting board.

Ingredients

What are the benefits of yeast-free kvass?

The advantage of bread kvass is the presence of extractive substances in it, which are formed in kvass at different stages of its preparation. Thanks to lactic acid bacteria, which are formed during the fermentation process, lactic acid appears in kvass, has a beneficial effect on human digestion.

That is why kvass has the same beneficial effect as fermented milk products: kefir, yogurt, fermented baked milk. Kvass made from bread is very nutritious, it contains contains vitamins, easily digestible sugar and other substances.

Step-by-step preparation

Video recipe

After watching this short video, you will see how to make kvass starter without yeast, and then kvass itself.

Kvass from oatmeal without yeast

Making kvass from oatmeal yourself is very easy. The recipe is quite simple. To you no need to look for rare ingredients to prepare such kvass and engage in complex procedures such as brewing and steaming. You can buy oatmeal or oats at the nearest market or in health food stores.

Cooking time: 4-5 days.
Number of servings: 4 liters of kvass.
Kitchen appliances and accessories: a jar or other container of suitable volume, a spoon, a sieve, gauze.

Ingredients

Oatmeal kvass is suitable for use by both children and adults. Not everyone will like the unique taste of such a drink, so the drink add raisins, lemon, mint, honey, and other dried fruits. The benefits of kvass from adding various ingredients to it only increase.

Step-by-step preparation

Video recipe

Dear hostesses! Watch this video with a recipe for making homemade kvass from oats. You will see that there is nothing difficult in preparing this wonderful, healthy drink.

If you want, you can add originality to the taste by adding a handful of dried fruits. The drink will become sweeter and therefore more carbonated. This kvass is wonderful, and most importantly, a healthy replacement for lemonade on a hot day! A lemon balm or mint leaf, lemon, lime or orange zest will add a fresh taste to kvass. Cinnamon and juicy berries can also give this ancient Slavic drink an interesting taste. You should not keep kvass in a warm place for a long time, otherwise it will turn into mash.

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent; it replenished strength and lack of nutrients during food restrictions.

Making kvass yourself is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches your thirst and tones you up. Chilled kvass will perfectly refresh you on a hot day and give you strength and energy. In addition, it is successfully used in the preparation of botvinya, traditional stews, marinades, etc.

Classic recipe for kvass made from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of ingredients and ease of preparation allow you to easily obtain excellent kvass at home - tasty and healthy. With a little time and patience, the whole family can enjoy this wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, capping them tightly

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a cool non-alcoholic drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (unwashed)

Cooking method:

1. Dry the bread pieces well in the oven at 100-110 degrees until golden brown.
2. Pour hot water (about 80 degrees) over the crackers, add sugar
3. Cover the neck with a clean cloth, then place the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles and cap them tightly.
5. You can, if desired, put 4-5 pieces in each bottle. raisins - this will add sharpness and carbonation
6. Store kvass in the cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and prepare kvass for all household members.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp. flour
• boiled water
• handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour boiling water over the crackers and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add the starter to the bread crumbs, cover and leave in a warm room for one day.
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. Then keep the bread kvass warm for another 6 hours.
7. Next, the kvass should stand in the cold for 2-3 days.
8. Now the kvass is ready to eat!

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires a beautiful color. Happy cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 tbsp. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and a subtle aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Have a pleasant taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 tbsp. l. flour
• 300 g sugar
• 3 tbsp. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
2. Pour 200 ml of boiling water over dry mint and let it brew for several hours.
3. Next, pour 3 liters of hot water over the crackers and leave in a warm place for 3 hours.
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar.
6. Also add mint decoction with the wort, after straining it
7. Next, the glassware with the drink must be kept in a warm room under a napkin (clean cloth) for 12-14 hours.
8. Afterwards it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom
9. Place the bottles in the cold for 3 days, after this time the kvass will be completely ready for use.

Bon appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise you with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 tbsp. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour boiling water over dried crackers and leave in a warm place for 24 hours
4. Strain the resulting wort from the bread, pour it into a glass container
5. We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
8. After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without filling them to the top
10. We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass

Hello, dear friends! I don’t know what drink you associate with summer, but in the heat I’m tempted to quench my thirst with aromatic cool kvass. This traditional Russian drink is prepared by fermenting dried rye bread with the addition of yeast and sugar. Personally, I prefer kvass without yeast. It does not have that specific sour smell and taste inherent in yeast fungus. At the same time, it remains just as tasty and aromatic, perfectly quenches thirst, and the preparation technology is quite simple.

The drink is prepared not only from bread. In traditional Slavic cuisine, historians have counted about 500 drink recipes - berry, apple, honey, carrot, oatmeal. Modern housewives add mint, ginger, prunes, lemons and apricots to the composition. Prepared from viburnum, radish, wheat and black currant.

The main “bonus” is probiotics, which are contained in large quantities in the fermented liquid. Beneficial bacteria normalize digestion, improve metabolic processes and strengthen the immune system. The liquid helps remove toxins from the body, improves performance and relieves fatigue.

I’ll start the selection with this unusual, but very tonic and aromatic drink. Beets have a very intense color, so the finished product takes on a characteristic burgundy hue.

For the recipe you will need:

• 2 large beets (weighing about 1 kg);
• 3-4 medium-sized rye crackers;
• 4 tbsp Sahara;
• 2 liters of clean water.

Step-by-step instructions with photos:

1. Wash the beets thoroughly, peel and grate on a coarse grater.

2. Pour the grated vegetable into a large 3-liter jar, add granulated sugar, lay out crackers and fill with water.

3. Wrap the neck of the jar with gauze or cover it with a piece of wide bandage. Place the container in a dark place where it remains at room temperature.

After 3 days, the active fermentation process should be completed, all that remains is to filter.

4. It is most convenient to do this in a large saucepan. Place a colander on the pan, cover with gauze and strain the finished drink.

5. Squeeze the beetroot through cheesecloth so as not to lose precious vegetable juice.

6. Pour the liquid back into the jar and place it in the cellar or refrigerator for a couple of days to ripen.

This drink can not only quench your thirst, but also put your blood vessels in order. Beets have a beneficial effect on the cardiovascular system, helping to cope with high cholesterol and signs of atherosclerosis. It is usually not prepared without sugar, since the ingredient allows for that very active fermentation to be achieved.

Homemade kvass without yeast from rye bread - recipe for 3 liters

My promised homemade version of making a vigorous drink. The secret is in choosing the right bread. I use regular rye, but you can make it from Borodino or gray wheat. Dry it in the oven first - the redder the crackers are, the richer the product will be.

List of ingredients:

• 400 g rye bread;
• 120 g sugar;
• 1 tbsp. raisins;
• 3 l. water.

How to cook:

1. Pour sugar into a jar and fill it with some boiled water, cooled to a temperature of 80 °C.

2. Stir until the sugar dissolves and add the crackers. Add water until the jar is just a little half full. Leave on the table until the water cools to a temperature of 40°C.

3. Add raisins to the mixture and lightly drown them so that they are saturated with water. There is no need to pre-rinse the berries.

4. Without stirring or shaking, tie the neck of the jar with gauze and leave in a dark, warm place.

5. After two days, when the fermentation process is complete, strain the liquid. First, remove all the crackers with a spoon, and then strain the drink through a fine colander with clean gauze.

6. Leave a small amount of liquid at the bottom and add some of the crackers from the first starter. This will serve as a preparation for the next batch.

7. The taste will be sour, therefore, if desired, it can be sweetened with white or cane sugar. Add sugar directly into the container, stirring thoroughly.

8. Prepare bottles for the finished drink, place a few raisins in each.

9. Pour into bottles and refrigerate.

Raisins give the liquid a richer flavor. Can be used for okroshka, but in this case do not add a lot of sugar.

Kvass on sourdough made from rye flour without yeast

The “country” drink according to this recipe is prepared from wort with rye flour. The process consists of two stages - in the first, a yeast-free starter is prepared, and in the second, a ready-to-eat product. The malt for the recipe is roasted in a frying pan and crushed using a rolling pin.

Prepare the following ingredients:

• 18 tbsp rye flour;
• 3 liters of purified water (plus 300 ml for starter);
• 0.5 cups of toasted malt;
• 7 tbsp Sahara;
• 1 tbsp. raisins;
• ½ tsp. coriander;
• ½ tsp. cumin.

The last two components can not be added to the composition, but with them the drink turns out to be more spicy and fragrant.

How to make kvass starter without yeast:

1. Place 3 tbsp in a small food container with a lid. rye flour. Pour 50 ml of warm water, stir until thick sour cream forms. Cover loosely with a lid and leave in a warm place.

2. After a day, add another 3 tbsp to the mixture. spoons of flour and a little water, mix again and leave to ferment for a day.

3. Repeat the procedure 4 more times, each time adding 2-3 tbsp to the starter. flour and water. In total it will take 6 days to prepare.

How to cook:

1. Pre-roast the malt in a frying pan, pour it into a bag and crush it with a rolling pin. Pour ground malt, sugar (5 tablespoons) and spices into a container, pour in a liter of boiling water. The spicy infusion should stand for 2-3 hours.

2. Pour 5-6 tbsp into a three-liter jar. spoons of the finished sourdough, the entire infusion and add raisins. Add water to the top of the jar.

3. Cover the future kvass with gauze and place it in a dark place. After a day, add another 2 tablespoons of granulated sugar.

4. Leave to ferment for 2 days. In hot weather, one day will be enough for fermentation. After this time, the liquid can be filtered and cooled.

You can add malt and spices to the sediment remaining after filtration and make the next batch.

Oatmeal kvass without yeast - recipe from whole oats

This cooking option is for lovers of eco-drinks. Oats transfer to the liquid all their rich natural composition - essential amino acids, vitamins and microelements. The result is a delicious healing product that can even be given to children over 5 years old.

Prepare the necessary ingredients:

• 2 cups unpeeled oats;
• 5 tbsp. Sahara;
• 2.5 liters of warm water.

Step-by-step preparation:

1. Pour washed oats into a jar, fill with water and add sugar. Stir well.

2. Place the container for fermentation in a warm, bright place, but out of direct sunlight. Do not close the jar tightly, otherwise the culture will die and the liquid will turn sour.

3. After two days, drain the liquid - the first infusion, as a rule, is not consumed.

4. Fill the oats with a new portion of water (2.5 liters) and leave to ferment for another 2 days. You can add honey or sugar to the second infusion to taste.

A natural oat drink based on an old recipe is especially good in hot weather - it is moderately sweet and sour, perfectly quenches thirst and tones.

Bread kvass without yeast on rye breadcrumbs and raisins

If you love carbonated drinks, try this recipe for a refreshing drink. It turns out very tasty with a pleasant bready aroma. Cooking will require a minimum of effort, and the result will delight you and your loved ones.

What products you will need:

• 250 g rye bread;
• 180 g sugar;
• 20 g raisins;
• 2.5 liters of water.

Step by step instructions:

1. Cut the bread into medium cubes and place on a dry baking sheet. Dry the product in the oven at 180°C for about 10-15 minutes.

2. Add 150 g of sugar to hot boiled water, mix well so that the grains dissolve. Cool the sweet water to a temperature of 30°C.

3. Pour the finished dried crackers along with raisins into a large jar.

4. Pour cooled sweet water over the food.

5. Cover the dish with gauze folded in two layers and secure with a rubber band.

6. In this form, leave the container in a warm, dark place.

In a hot room, the fermentation process will begin within a day, in a cool room – after two days.

7. From the moment fermentation begins, leave the liquid warm for another 2 days.

8. After the allotted time, strain through a sieve and gauze folded in three layers. Sweeten with the remaining sugar (30 g).

9. Prepare clean bottles, place 5 raisins in each. Pour the liquid into bottles so that there are a few centimeters left to the neck.

10. Close the bottles tightly with the lids and leave them warm for 6 hours. The fermentation process will continue, and during this time the liquid will be saturated with carbon dioxide.

Do not throw away the leftover bread with raisins - they will serve as a preparation for the next sourdough starter of a soft drink. For 2.5 liters of liquid you will need half the preparation, as well as crackers, sugar and raisins according to the recipe. With repeated fermentation, the drink is prepared faster and turns out even tastier.

How to make kvass from rye malt with sourdough without yeast

And finally, a recipe for “black” kvass made from fermented rye malt. The preparation is quite simple, the main thing is to find high-quality malt and properly fry the black bread crackers. It is important not to overcook them, otherwise the drink will be bitter. The finished product can be used as a basis for okroshka or beetroot soup.

Always cook with love, even when it comes to such an essentially simple drink as kvass. I wish all your culinary experiments to be successful. If you liked my selection, share the recipes with your friends on social networks. If you have any questions, ask in the comments. Goodbye everyone!

Kvass without yeast has a significant advantage - the absence of the distinctive smell that baker's yeast gives. Recipes for bread kvass without yeast are not much more complicated.

Yeast-free kvass quenches thirst well in hot weather, improves body tone, and increases performance. Appetite increases, the functioning of the digestive tract improves - kvass promotes the digestion of fatty foods and normalizes the balance of salts and liquids.

Kvass strengthens a person’s physical strength and supplies the body with microelements. The composition of ingredients and special cooking technology contribute to this.

Yeast-free kvass helps to get rid of excess weight: it is low-calorie, helps restore metabolism, improves food absorption and metabolism, and supplies the body with essential nutrients during a diet.

Naturally, yeast-free kvass is not a means for weight loss, however, as an auxiliary component, it accelerates weight loss during low-calorie diets and reduces hunger.

Homemade kvass starter

The entire process of preparing yeast-free homemade kvass consists of two stages: preparing the wort, and then making the homemade drink itself based on the starter.

Sourdough can be prepared from 2 pieces of black bread with crusts, 1 teaspoon of sugar, 2 glasses of warm boiled water.

Dry the sliced ​​pieces of bread in the oven until a golden-dark hue appears, cool and pour into a half-liter jar, add water and sugar. Cover with gauze and keep in a warm place for fermentation.

The starter will be ready in a day or two, the taste will be sharply sour and cloudy in color.

Simply prepare a starter for homemade kvass from hops. Pour 3 tablespoons of hops into half a liter of boiling water. Place the pan on low heat and simmer for 15 minutes. Cool the mixture to 40° and strain.

Add a tablespoon of honey and stir, add flour until a creamy mass is obtained. Leave in a warm place for a day or two.

Recipes

Recipes for homemade yeast-free kvass

Recipe 1: classic

classic yeast-free kvass - ingredients:

• Yeast-free rye bread – 400 g;
• Raisins - a handful;
• Sugar – 3 tbsp. spoons;
• Water – 2.5 l.

Cut the rye bread into cubes and air dry. Dry the resulting crackers in the oven until a golden-dark crust appears, put them in a 3-liter jar and add chilled boiled water.

Add sugar and raisins, cover with gauze and place in a warm place. In a few days, the homemade drink will be ready.

Recipe 2: with wheat and honey

Yeast-free kvass with wheat and honey - homemade kvass is very rich and tasty. It contains a lot of useful substances, enzymes, bifidobacteria.

• Wheat – 3 cups;
• Boiled water – 4 liters;
• Honey - one and a half glasses;
• Sourdough – 8 tbsp. spoons

Method of preparation. Place the wheat in a bowl, rinse and soak in cold water for 10 minutes. Drain the water and rinse again. Cover the container with wheat with a cloth and leave for two days for germination. Periodically change the water and rinse the wheat so that the grains do not sour.

After 2-3 mm of wheat sprouts appear on the grains, dry and grind in a coffee grinder. Pour 4 liters of water into a five-liter container, place wheat, honey, and sourdough in it. Cover the container with a napkin and keep it warm for two days.

The appearance of bubbles on the surface and a carbonated taste are a sign that the homemade drink is ready.

Recipe 3: bread

Yeast-free bread kvass.

For sourdough:

• Rye bread – 1 piece;
• Sugar – 1 teaspoon.
• For kvass:
• Sugar – 1 teaspoon;
• Rye bread – 2 pieces;
• Sourdough – 0.5 l;
• Water – 1.5 l.

Method of preparation. For the starter: place sliced ​​bread, sugar and a glass of boiled water in a one and a half liter jar. Leave the jar covered with gauze to ferment for two days in a warm place. When ready, the starter becomes cloudy with a strong taste. Pour the starter into a two-liter jar, add sugar and two crushed pieces of rye bread.

Add cold boiled water to the brim. Cover with a cloth and leave for a day. After a day or two, carefully pour, without shaking, three-quarters of the kvass volume into another container. Add 2 slices of bread to the remaining starter, add water and let it brew.

Recipe 4: Rye sourdough

Homemade yeast-free rye kvass with sourdough made from rye flour. The starter from the bottom of the container is suitable for the next use after the kvass has been poured into another container.

• Rye flour – 2 handfuls;
• Sourdough – 0.5 l;
• Water – 3 l;
• Sugar - a glass.

Method of preparation. Place flour and sugar in a 3-liter container and completely dissolve in 1 liter of warm boiled water. Pour in the starter and add water to the brim. Wrap the container and leave for a couple of days.

After fermentation, kvass can be poured into other containers and stored in the refrigerator. You can make a new homemade drink from the starter from the bottom of the jar.

Recipe 5: rye for making okroshka

Yeast-free rye kvass for making okroshka:

• Rye flour – 1 kg;
• Water – 10 l.

Method of preparation. Stir flour in 1 liter of warm boiled water until smooth. Cover the container with gauze and wrap it with cloth. Keep warm for 2-3 days. Dilute the fermented dough with water and leave at room temperature. Strain the homemade drink through cheesecloth.

Recipe 6: with beets

Homemade yeast-free bread kvass with beets. The kvass turns out very rich.

• Beetroot - 1 kg;
• Yeast-free rye bread – crust;
• Sugar - 4 tbsp. spoons;
• Water – 2 l.

Method of preparation. Grind the peeled beets or finely chop them. Cut the bread crust into pieces and dry in the oven for 5 minutes.

Place beets, dried bread crust in a 3-liter jar, add sugar and pour cooled boiled water. Cover the jar with gauze and leave in a warm place for 3-4 days. Strain and bottle the homemade drink. Refrigerate before use.

Recipe 7: rice kvass

Yeast-free rice kvass:

• Rice – 4 tbsp. spoons;
• Sugar – 3 tbsp. spoons;
• Raisins – 5 pcs.
• Water – 1 l.

Place the ingredients in cooled boiled water. Let it sit for 3-4 days in a warm place. Pour the strained drink into bottles and store in the refrigerator. This homemade kvass is useful for preventing osteochondrosis and.

Recipe 8: oat kvass

Ingredients:

• Oats – 0.5 kg;
• Sugar – 100 g;
• Water – 3 l.

Place the washed oats in a 3-liter jar and add boiled water. Add 100 g of sugar. Tie the neck of the jar with gauze and keep in a warm place for 2 days.

The appearance of a film on the surface of kvass is a sign that the drink is ready. This homemade kvass is noticeable and is used in weight loss diets.

Recipe 9: Russian kvass

An old yeast-free recipe:

Thoroughly stir malt and flour in 3 liters of warm boiled water. Cover the bowl with the dough with gauze and leave for 1 hour. Then transfer the dough into a cast iron bowl with a lid and put it in the oven to evaporate. After mixing the reduced dough, add boiling water.

After a day, transfer the dough to a large container where the kvass will infuse. Add 16 liters of warm water, crackers and bread. Mix everything and leave to infuse for 10 hours. After clarification, pour the fermented wort into a clean barrel. Add 15 liters of hot water to the remaining grounds.

After 3 hours, pour the wort into a barrel, add mint infusion and leave to ferment for a day. Place the barrel in the basement. After fermentation has decreased, add molasses at the rate of 1 kg per 30 liters of drink. Seal the barrel. Kvass is ready in 3-4 days. In a cold place, the homemade drink will last for several months.

Recipe 10: Homemade White

Homemade yeast-free white kvass:

• Crushed rye malt – 1 kg;
• Barley malt – 0.3 kg;
• Wheat flour – 0.3 kg;
• Buckwheat flour – 0.3 kg;
• Rye flour – 0.5 kg;
• Mint – 20 g;
• Raisins – 10 g;
• Water – 5 l.

Mix the bread products thoroughly, add boiled hot water, and knead the dough. Transfer the dough into a separate container and pour 5 liters of boiling water.

After stirring the dough, add 8 tablespoons of starter, mint infusion, cover with gauze and place in a warm place. After settling, drain the kvass from the grounds, pour into bottles, throwing a few raisins into each. Store sealed bottles in the refrigerator.

Homemade Supplements

Various additives can be used to flavor kvass. Depending on individual preferences, you can use mint, sage, St. John's wort, hops, berries, and lemon zest.

You should not prepare yeast-free kvass in containers that contained dairy products. Before preparing a homemade drink, the dishes should be thoroughly washed and scalded with boiling water to kill pathogens.