A recipe for a delicious homemade kvass from bread, rhubarb, beetroot, sourdough, wort. How to cook homemade oat kvass and kvass with honey?

In a heat you want to quench your thirst with a useful and natural drink. Prepare kvass according to one of the recipes given in the article.

Kvass is a drink known to our great-great-great-grandfathers. With its help, not only quenched thirst, but also saturate the body with various useful substances.

This drink is especially good in the summer heat, and for winter, kvass is a very suitable drink because of its undeniable useful qualities.

How useful is home brew?

Of course, the most useful will be kvass, cooked at home, because the technology of industrial preparation, most likely, eliminate most of its useful properties.

In order to understand how useful kvass is, let's recall what it consists of, and how its ingredients have a positive effect on the human body.

Homemade kvass will be even more useful if you add raisins to it.

As is known, the kvass composition includes:

• rye rusks( rye or barley malt)
• baking yeast
• sugar
• water

Many housewives add to the kvass raisins, which makes the drink even more useful.

1. Rye bread is a rich source of B vitamins and trace elements( calcium, magnesium, phosphorus, iron, etc.)
2. Being a fermentation product, kvas helps regulate gastrointestinal function, improve metabolism and strengthen the immune system.
3. Combination of elements in kvass( and this is lactic acid, sugars, free amino acids, plus vitamins and minerals) helps inhibit the multiplication of pathogenic microbes, which makes the drink indispensable in the summer, in addition to the fact that kvass is a perfectly satisfyingthirst for a drink, as well as a drink that gives strength and efficiency
4. Kvass improves the work of the heart and blood vessels, increases the acidity of the stomach, improves the regeneration of tissues, including tooth enamel

IMPORTANT: Drinking kvass is very beneficial for the body,for example, with diseases of the biliary tract, intestines and high acidity of the stomach, it should be drunk in limited quantities. Also, do not give kvass to very young children and pregnant women.

How to cook a delicious homemade kvass from bread?

• To prepare a tasty, aromatic, beautiful and useful kvass, first of all, prepare the rusks
• Rye bread is cut into small slices, they put them in the oven for drying. You can fry the rusks in a frying pan
• The rusks should be toasty, then the kvass will turn out to be a beautiful saturated color.

Crackers for sourdough.

IMPORTANT: Do not allow crackers to be overcooked, otherwise kvass will be bitter

1. Boil the water and let it cool to room temperature
2. Prepare the leaven. We dissolve the yeast( a stick, the floor of a yeast stick, depending on the amount of kvass that you want to get) in warm water and add sugar there
3. Pour the dissolved yeast
4. Put the cooked crackers in a three-liter jar or in a saucepan, add there the ferment and a little sugar. Pour the cooled boiled water. Capacity should not be filled to the brim, because there will be a fermentation process and carbon dioxide will come out
5. For taste and for greater profit, we add to the prepared kvass a handful of raisins
6. The capacity is covered with gauze and leave in a warm place for a couple of days while fermentation takes place. The capacity should be put on a pallet so that the liquid does not spill during fermentation
7. After 2 days( or 2, 5 depending on the temperature) merge the resulting kvass through gauze into a prepared clean container
8. Try the resulting kvass. In too acidic kvass, you can add a little sugar or raisins. From well-fried and infrequent kvass rusks it turns out rich color

Kvass is delicious to drink chilled, so put it in the refrigerator.

Homemade bread kvass is better to drink cold.

Put some of the leftover pots or cans of biscuits in a separate jar - they serve as a leaven for the next portion of kvass.

IMPORTANT: To avoid yeast flavors in the drink, it is recommended that the yeast be prepared in advance.

VIDEO: Home KVAS from A to Z!Quickly and Tastily

Kvass from wort at home, recipe

Special almond concentrate concentrate is sold in stores. It is a fermentation product of malt( rye, barley, and sometimes corn) and baking rye flour.

Wort for kvass.

Outwardly, in color and consistency, this concentrate resembles honey from buckwheat. It is packed in glass jars with the corresponding inscription.
To prepare kvass using wort you will need:

• purified water and clean container( 3-liter pot, for example)
• kvass wort( 2 tablespoons of concentrate)
• sugar( up to 2/3 cup, depending on taste)
• raisins
• yeast(floor sticks)

PREPARATION:

1. Sugar is poured into the jar and
2. wort is poured. About half a liter of boiling water is poured over them. Ingredients are mixed until the sugar dissolves completely
3. Adds chilled boiled water not to the full volume of the jar, but in such a way that it has a space for fermentation
4. Add crushed yeast
5. The capacity is put in a warm place for fermentation for 2 days.
6. Further kvass from the wort merges into separatecapacity, the raisins
7. are added to it. The residue remaining on the bottom of the can can be used to re-cook kvass from the

wort How to make white kvass at home?

The taste of white kvass is somewhat different from usual, it is most often used for cooking light summer dishes. Prepare a house for a change.
In the composition of white kvass, in addition to the usual ingredients for kvass, there is wheat or barley malt. Malt is obtained from sprouted grain, which adds more beneficial properties to the beverage.

For white kvass use barley and wheat malt.

You will need:

• water
• rye and wheat flour
• barley, rye, wheat malt( approximately 80 g based on a 3-liter can of kvass)
• sugar
• yeast
• raisins

PREPARATION:

1. We grow the malt in a small amount of water, as if the wort concentrate was diluted. The mixture should look like a liquid dough
2. Add the flour and stir to a uniform state
3. Yeast, water and sugar yeast, cooked for 10 minutes before the process of preparation of white kvass, mix in a container with kvasnym wort
4. Leave the mixture to wander for 2 hours
5. Next, pour inher into the prepared jar and add there the purified water of room temperature
6. Add a handful of raisins to the jar and cover it with gauze
7. We leave in a dark place for 1, 5 days and from time to time we try to readiness
8. When kvass is ready, it must be filtered and put for cooling in the refrigerator

You can use the white kvass prepared in this way after a couple of hours, when the fermentation process is completed.

VIDEO: Recipe White kvas

Recipe for homemade kvass with honey

Kvass with honey has a soft and pleasant taste.

You will need:

• water
• rye crackers
• honey
• sugar dry yeast

raisins PREPARATION:

1. Rusk add up in a jar or pan and sprinkle them with sugar
2. Add the raisins
3. honey dissolved in water and pour to dry yeast. Thoroughly stir
4. Pour honey with yeast on biscuits, dilute it with clean water
5. Cover the jar with gauze and leave it for fermentation for 1, 5 days
6. After straining kvass we send to the refrigerator

Recipe for homemade oat kvas

Crude oats are also suitable for cooking kvassat home. A wonderful drink will turn out, which will also please the taste, and the body will benefit much.

Kvass from unpeeled oats is delicious and healthy.

You will need:

• 1 glass of brown oats to wash it beforehand
• water
• sugar or honey
• raisins

PREPARATION:

1. Put the oats in a jar, add sugar or honey to it
2. Add raisins
3. Close the jar with gauze and leave it on no less than3 days( maybe 4).
4. Oats should ferment, then kvass can be drained

If the first portion of oat kvass seems tasteless, then you can immediately prepare a new one. We use the same ingredients and the same, left in the pot oats.

The next batch of oat kvass to taste will be more suitable.

Oats in the pot, that for cooking kvass, you can use up to 3 months.

Kvass from rhubarb at home

Kvass from rhubarb is good to quench your thirst in the heat.

For lovers of diversifying the taste of kvass, you can advise a recipe of kvass from rhubarb.

You will need:

• rhubarb( somewhere 300g)
• water
• sugar 2/3 cup
• yeast

PREPARATION:

1. First boil the rhubarb, min.5 - 7
2. Cool decoction filter
3. Adding yeast to it, sugar
4. Leave in a warm place, so he brewed and wandered
5. After 1, 5 days, filter and send to the refrigerator to insist for 3 more days

Beet kvass at home

Beet kvass helpslose weight.

For sugar from beet sugar can not be needed, because the beet itself contains Sakha in sufficient quantities.
PREPARATION:

1. Select the red beet g for 250
2. Cut it in pieces or grate
3. Fold it in a jar so that the essence is less than half the volume
4. Pour in clean water of room temperature
5. Cover the jar with gauze and place in a warm place for fermentation
6. Wait 3- 5 days until the fermentation is complete
7. Drain the kvass and put it in the refrigerator to purchase the desired taste

The remaining ingredients can be used 2 to 3 times more. VIDEO: KVAS from beet

Homemade kvass on rye leaven, recipe

You can cook kvass from the rest of the leaven( See the recipe for cooking homemade kvass from bread) all summer.
Every time when you merge already prepared fermented kvass, at the bottom there are softened crackers, which have passed the fermentation process.

They then serve as a leaven for the next batch of kvass. They need to be added to the newly packed rye breadcrumbs, sprinkle with sugar and raisins and insist.
Thanks to this ferment, yeast will be less noticeable in the taste of kvass.

VIDEO: The benefits of kvass