Natural kvass at home. How to make delicious kvass at home

18.10.2019

There are drinks that were made in ancient times and continue to be made today. The hero of our article is honorary kvass! We will tell you about its benefits and the secrets of its creation, and provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves intestinal function

There are about 400 types of drink. It's hard to find someone who doesn't like this refreshing liquid. In Rus', both kings and poor people drank it. It was believed that it increases strength, improves digestion and quenches thirst well. Let's get to know our hero better.

Doing this is not as difficult as it might seem at first glance. The process, of course, drags on for several days, but most of this time the product is created itself. Your job is small.

Let's look at how to prepare kvass in at home.

Cooking rules

Use only natural bread. Without various additives.
Apply clean water. It is best to buy water in a bottle or get it from a well.
Make sure that the crackers do not burn (they should be baked until golden brown), otherwise bitterness will be present.
For cooking, use containers made of glass, plastic or enameled steel.
Be sure to check the yeast for freshness.

Secrets

Add zest, they help the liquid ferment and fill it with bubbles.
Blackcurrant or mint leaves will help make the taste brighter.
If you are a fan of a strong taste, steep the drink longer.
You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Conduct experiments.
Do not wash raisins.
Dry the crackers without spices or oil.
Sugar releases carbon dioxide, which creates the carbonation effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what you originally intended. Do not forget to remove the starter in time.

Store the liquid for no more than a week; after this period it is not recommended to use it.

Useful properties of bread kvass

We can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

treats dysbiosis;
improves intestinal function;
strengthens the immune system and cardiovascular system;
improves metabolism in the body;
removes unhealthy cells from the body;
kills pathogenic bacteria;
eliminates bad cholesterol;
helps treat glaucoma, optic atrophy, cataracts;
fights gas formation and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It has no specific taste and is not harmful to health. After all, no one will argue that yeast is not the healthiest ingredient, and it is better if it is not present in this proven liquid. Let's look at how kvass is produced without yeast at home.

Ingredients:

black rye bread- half a loaf
30 g unwashed raisins
70 g granulated sugar
two liters of purified water

Perhaps someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast remains on the surface of the raisins. They will help our product begin fermentation. They should not be washed off.

Step-by-step preparation:

cut the bread into small cubes;
place them on an ungreased baking sheet and dry at 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
pour boiling water over the prepared crackers;
add sugar and mix thoroughly;
wait until the product has cooled and add the raisins;
pour into a jar for fermentation, protect the neck with gauze so that insects do not get in there (do not cover it with a lid);
send the drink to a dark, warm place;
the appearance of foam is a sign of fermentation;
three days after fermentation begins, strain the liquid through four layers of gauze and squeeze out the pulp;
try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
pour the liquid into bottles and leave a few centimeters of free space in front of the lid;
place in a warm, dark place for six hours;
then transfer it to a cool place (refrigerator, cellar);
After five hours the drink can be consumed.

Makes a wonderful homemade bread kvass without yeast. Store it in a cool place for no more than five days.

You can use the remaining starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called “village”. It has a fairly simple method of preparation.

Ingredients for homemade rye flour kvass:

450 grams rye flour
three liters of purified water
eight unwashed raisins
180 g sugar

Preparing sourdough

Add 250 g of flour to the table. spoon of granulated sugar
Gently pour in a small amount of hot water, stirring constantly
bring to a homogeneous consistency (should look like thick sour cream)
throw in punch lines
pour into a jar, then bandage with a gauze bandage
leave for two to three days in a dark and warm place
a day later, remove the raisins
when a sour smell, foam and hissing appear, the starter is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, you should add a tablespoon to it. flour and two sugars.

Mix everything. Place in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the remaining water, and then mix everything well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared starter to the liquid. Stir and cover with a lid.

Send to a dark and warm room for six hours. Wait for bubbles and foam to appear.

Carbonation and exposure

Strain the drink through four layers of gauze and pour into bottles. Leave a few free centimeters to the lid. Close containers tightly.
Transfer the liquids to a cold place for several hours so that they are saturated with gas. Check bottle pressure periodically. If necessary, bleed off the gas to prevent them from bursting.

Homemade bread kvass

Leaven:

fresh yeast - 10 grams
sugar - three tbsp.
rye bread - two handfuls
water - 400 ml

Kvass for three liter jar:

leaven
crackers - three handfuls
sugar - three tbsp.
handful of raisins

Steps:

a) infusion of water; b) infusion in heat; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending it into the cold; e) ready-made drink

Kvass from oats at home: recipe

This is the favorite drink of many. It has a wonderful aroma and taste. It is better to make it in combination with honey.

We will provide you with a recipe for kvass made from oats and honey at home:

soak the oats for two hours;
then fill it with a liter of water with 30 g of sugar and drain it after four days;
fill 1/3 of a three-liter jar with it;
pour in 1⁄2 cup of honey;
add 7 raisins;
fill it with warm boiled water, leaving a little free space;
stir the resulting mixture;
cover with gauze to prevent insects from getting inside, leave in a warm place for two to three days;
put in the refrigerator for 6 hours;
try it!
Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to prepare it at home.

Recipe:

chop large ripe beets and place in a container;
fill with 2 liters of water;
dissolve 4 tbsp. Sahara;
add a crust of stale rye bread;
cover the neck with gauze and leave the drink to ferment in a warm place for several days;
then filter, bottle and store in the cellar or refrigerator.
The drink can be made from other vegetables. Experiment!

postila.ru

Ingredients

250 g of unpeeled oats;
10 highlights;
6 liters of water;
200 g sugar.

Preparation

Sort through the oats and rinse them very thoroughly. Pour into a jar and add to it. Then pour 3 liters of water at room temperature over the oats, add 100 g of sugar and stir.

Cover the jar with gauze and leave in a warm place for 4 days. You will get a thick liquid, reminiscent of jelly. Drain it through cheesecloth. If you don’t like this drink, you can safely pour it out and continue cooking.

Add the remaining sugar and water to the oats in the jar and stir well until the sugar is completely dissolved. Leave the drink for another 4 days. Strain the finished kvass.

From the remaining oats, you can make kvass several more times in exactly the same way.

foodideas.info

Ingredients

3 liters of water;
250 g white rice;
180 g sugar;
15 highlights.

Preparation

Pour over cold water to the jar. Add rice, sugar and raisins. Mix well until the sugar is completely dissolved.

Tie the neck of the jar with gauze. Leave the drink to infuse in a dark place for 4 days. Before use, strain the kvass through cheesecloth.

postila.ru

Ingredients

2–3 large beets;
2 liters of water;
50 g sugar;
1 slice of rye bread;
1 clove of garlic.

Preparation

Clear raw beets and grate on a coarse grater. Post it in glass jar and fill with lukewarm water. Add sugar, bread and chopped garlic and mix well.

Tie the neck of the jar with gauze and leave in a warm place for 3 days. Strain the resulting kvass and refrigerate it for a couple of days to ripen.

medvoice.ru

Ingredients

3 medium apples;
1 liter of water;
½ teaspoon dry yeast;
50–100 g sugar;
a little lemon juice.

Preparation

postila.ru

Ingredients

2 liters of water;
300 g of fresh or frozen berries (any berries will do, such as currants, raspberries, strawberries, wild strawberries, cranberries, etc.);
100–150 g sugar;
½ teaspoon dry yeast.

Preparation

Pour water into the pan and bring to a boil. Place the berries there and cook for 10–15 minutes over low heat. Add sugar, crush lightly with a masher and stir until the sugar is completely dissolved.

Remove the pan from the heat. When the broth has cooled, strain it. Pour a little broth into a glass and dissolve the yeast in it. Pour its contents back into the pan and stir well.

Cover the pan with gauze and leave for 12 hours at room temperature. Then strain the kvass, pour into a bottle, screw on the lid tightly and refrigerate for a day.

Thanks to its special composition, it has an excellent effect on the body: it invigorates, gives strength, nourishes with energy, improves the functioning of the entire digestive system.

Its healing effect has been proven over centuries of use; in the USSR it was sold in barrels, to which there were always queues.

It is not surprising that many people are interested in the question of how to make kvass at home so that it is endowed with all the properties inherent in the drink, and also has an excellent taste, is refreshing and invigorating.

We will tell you how to make delicious kvass yourself using different recipes. You will have plenty to choose from!

Proven experimentally: kvass helps restore the balance of salts, minerals and water in the human body.

This drink makes it easier to digest fatty and meat dishes. In addition, it increases appetite.

We present to you grandma's recipe. It is prepared from any variety of rye bread. Using the basic recipe you will get kvass like from a barrel. Components:

black bread, cut into slices or cubes and dried in the oven - half a loaf. To make a clear drink of dark cognac color, the bread should not be dried, but toasted;
sugar - up to 350 g during the preparation of the drink, plus another 2 spoons for sourdough;
yeast - 20 gram bag of dry or 40-50 g of compressed;
water - up to 10 liters for making kvass, plus about 0.5 liters - for preparing sourdough.

This homemade kvass recipe can be supplemented with a few leaves if desired. mint or blackcurrant.

This home recipe kvass assumes that leaven will be initially made:

It is advisable to first break the prepared bread and fill a liter jar with it up to half.
Boil some water and pour over the bread.
When the mass swells, mix well to form a liquid paste. Cool until warm.
Add two tablespoons of sugar with yeast.
Cover with gauze (not a lid) and let it remain in a warm place to ferment. During this process, the mass will make noise and emit carbon dioxide; it is for this reason that hermetically sealed closure is not recommended.
In a day or two, a lot depends on the temperature in the room, the starter will be ready.
Using this homemade kvass recipe, you need to add up to 10 liters of clean water to the starter.

If you like sour taste, or it is further intended for okroshka, you can add minimal sugar. If you want sweet kvass, add at your discretion - from 100 to 350 grams. Leave it warm again, covered with gauze, and after a day or two, try the healthy and tasty drink.

Yeast kvass contains many B vitamins, which are responsible for health internal organs, cleansing the skin and making hair strong and beautiful. Therefore, it is especially useful for those who have acne and other skin problems. Besides, rich content Since ancient times, vitamin C has helped fight scurvy and served as a means of recovery from illness and exhaustion.

Using the same recipe, prepare quick kvass at home using raisins. It speeds up ripening. For 10 liters add 20 - 25 raisins. After cooking, the raisins are thrown away, and the grounds (aka sourdough) are reused, adding a little more crackers.

Vigorous kvass with horseradish

Find out how to make kvass at home with a particularly rich, sharp taste. This drink is called vigorous kvass because it is prepared using horseradish, giving the drink sharpness and special properties.

In ancient times, this drink was endowed with the ability raise male strength . Which is not surprising, since kvass generally increases energy, endurance, and quickly restores strength.

Here is the recipe wonderful drink. Among others positive qualities, kvass with horseradish cleanses blood vessels, helps fight atherosclerosis. You will need:

crackers made from black bread - about 800 g;
100 -120 g honey;
yeast - 10 g dry or 20 g pressed;
horseradish (grated root) – 100 g;
raisins – about 50 g;
prepared water (pure spring or filtered) – 4 l.

Never use untreated tap water with bleach. Not only is chlorine far from beneficial to our health, it also contributes to the deterioration of the taste of the drink and rapid souring.

Pour boiling water over the crackers in a jar and let them sit for 3 – 4 hours. Then mix well and strain. Add the yeast, first checking that the infusion of crackers is warm, but not hot.

Keep warm for about 4 hours, then honey, grated horseradish. Stir thoroughly until the honey is completely dissolved. Now pour in 4 liters of water and stir again.

You can bottle it, add raisins in equal portions and leave in a warm place for 2 hours. Cool the finished kvass with horseradish and enjoy the sharp but pleasant taste.

Try making this one homemade kvass. Perhaps it will become your favorite - it has a rich, refreshing taste, it can be consumed simply as a drink, and can also be used for a variety of dishes.

Red

Prepared with citric acid and chicory, it is different specific taste and beautiful rich color . Ingredients:

3 liters of water;
sugar – 200 – 250 g;
instant chicory - 3 tbsp. l;
mint leaves;
10 g dry or 25 g compressed yeast;
citric acid – from 0.5 tsp. (to taste).

Preparation:

Boil water with sugar, chicory and mint, leave to cool.
Mix the yeast with a spoon of sugar, add a little water (literally a few spoons), stir, let it rise like a cap.
Pour yeast into a warm broth (temperature should not be higher than 39°C), stir, and let it sit warm for 2 - 3 hours.

If you like a soft-tasting drink, two hours will be enough. Therefore, after this time, try it and if it is already ripe for you, finish cooking.

Into the almost ready red kvass add citric acid to get the drink you like, then store it in the refrigerator or basement.

Beetroot honey

Here's how to prepare honey kvass at home with beets. Ingredients:

honey – 2 tablespoons;
1 medium-sized beetroot;
black bread - a slice;
raisins - a handful;
2 or 2.5 liters of water (so that there is 3 centimeters short of the edge of a three-liter jar).

Preparing this homemade kvass does not require much effort.

IN three liter jar First, dilute the honey with a small amount of warm water, cut the beets into small cubes, put them in a jar, add raisins, a piece of black bread, add warm water, cover with a plastic lid and leave for 3 days in a warm place to ferment.

Then pour into bottles and add 3 more pieces. raisins

White whey

The whey that invariably remains after you discard the curd is itself valuable calcium-rich product. However, few people like to drink it just like that. Try turning it into kvass! Delicious, and also healthy! Ingredients:

3 liters of whey;
1 cup sugar (or less);
20 g dry yeast.

To taste, you can add orange peel and a little raisins.

Yeast and sugar need to be poured with whey and sent to a warm place. To make white kvass sharp and tasty at home, you will need fermentation for 12 hours.

After which the drink is bottled, adding a few zests and, if desired, orange peels. Cover tightly and allow to ripen for 2 days.

Healing rice

You can easily make a refreshing, slightly carbonated drink from rice. And not from the sea, but from the ordinary one. They say that rice kvass is excellent cleanses joints, normalizes metabolism. You will need:

150 g rice (it is better to take long grain);
1.5 liters of water;
a glass of sugar;
5 g yeast (dry);
50 g raisins.

Rice kvass according to this recipe is prepared as follows:

Boil 100 g of rice (weigh it dry), the rice broth can be drained, or you can add it to future kvass, diluting it with water to the required amount.
Mix the boiled cereal with yeast, a quarter of the sugar and raisins. Set aside, covered with a towel, for about an hour. At this time, fry the remaining 50 g of raw rice with another quarter of the sugar until the mass becomes amber in color (do not overfry either).
Place everything together in a jar, add the remaining sugar and fairly hot water (but not boiling water). Stir. Cover the container with gauze and leave it warm for 5 days. After this period, strain and refrigerate for another day.

Rice kvass is prepared from sea rice. But it has a drawback: rice needs constant care, otherwise it will spoil.

Apple

You will need:

natural apple juice– 1 l;
warm water - 3 l;
sugar – 150 – 200 g;
dry yeast in the amount of 1 tsp.

Place warm water and juice in a saucepan, add yeast mixed with sugar, stir. Let it ferment in a warm place under the lid for 12 hours. Then bottle it and put it in a cool place.

Some people prepare apple kvass at home with the addition of a tablespoon instant coffee at the mixing stage.

Ginger

This drink is popular not only for its wonderful taste, but also for its excellent cleansing and metabolism-stimulating properties. For those losing weight, this is an excellent drink. The only note is that it is advisable to take half as much sugar.

To prepare ginger kvass according to the traditional recipe, you will need:

ginger root - about 50 grams, this is 3-4 cm, depending on the thickness;
1 lemon;
180 g sugar;
2 liters of water;
up to 20 raisins.

Grind the peeled root (three, grind). Squeeze the juice from the lemon. Boil water, dissolve sugar in it, cool, add ginger and lemon juice. Cover the dishes with a napkin, leave for two days, then filter through a sieve. But this is still a semi-finished product.

To give it sharpness, pour it over plastic bottles, add 7-8 raisins to each and put in the refrigerator. A sign of ripening is the bottles hardening, which takes 2 days. Open carefully, allowing gas to escape!

This, like other homemade kvass recipes, will perfectly complement lemon zest or mint.

Wheat or barley

Wheat or barley kvass is also prepared. For this you will need 400 gr. oats or wheat, sugar - 2 spoons or honey - 4 spoons, a handful of raisins and 3 liters of water. We put grain and honey in a jar.

Accordingly, to obtain kvass from barley - barley, kvass from wheat - wheat. Fill with water and leave for 3-4 days. Drain. This drink cannot be called tasty, but it is suitable for okroshka.

To drink, fill it with water again and add sugar/honey. After 3 days, the drink with a rich taste is ready.

From dried fruits

Prepare kvass from dried fruits with the addition of honey.

Drink made from dried fruits - refreshing, tasty, with a pleasant fruity aroma. It is prepared from a variety of dried fruits and berries - apples, pears, cherries, strawberries, raspberries. Both individually and assorted. You will need:

dried fruits – from 0.5 kg;
raisins - 100 g;
honey – 200 – 300 g;
water – 1 l;
1 raw egg white (optional)

Cook dried fruits and raisins until soft. We take out the mass and wipe it. Add honey, half a liter of water, bring to a boil, skimming off the foam. Cool until warm, beat in egg white.

This gives the finished drink a clear, light color. But this procedure can not be carried out. Let sit and drain carefully.

Pour in the decoction of dried fruits and leave to ferment. After 3–4 hours, close the vessel with a lid and put it in the cellar for 3 days to mature.

You learned about the healing properties, got acquainted with in a variety of ways preparing a favorite Russian drink. To be healthy and vigorous, make it a regular guest on your table, and share recipes on social networks with friends or add yours in the comments below.

Russian cuisine is difficult to confuse with any other cuisine in the world, thanks to the originality of the dishes and drinks included in its composition. In this article we will talk about a true national product - Russian kvass. We will talk about a real homemade drink, and not about a kvass surrogate, which is increasingly being sold in stores. Homemade intoxicating drink has more than 150 recipes, some of which have a centuries-old history. Completely different products are used as raw materials for kvass: bread, yeast, beets, birch and apple sap, dried fruits, sprouted wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.

The benefits of kvass

Thanks to its composition, kvass is almost best way quenching thirst. After a glass of intoxicating homemade drink, you will feel a surge of strength and increased performance. Homemade kvass helps the stomach better cope with the digestion of too fatty foods. Digestion processes improve and appetite awakens. This drink helps restore normal fluid-salt balance in the body.

The content of vitamins, microelements and essential organic acids has a beneficial effect on the general condition of the body and on the functioning of the gastrointestinal tract in particular.

In Rus', homemade kvass was considered a real healing drug that helped restore strength after a serious illness and endure hardships during famine. Some old sources indicate that homemade intoxicating drink has beneficial influence on male potency.

Is it possible to drink kvass if you are overweight and what is its calorie content? The number of calories in kvass directly depends on the amount of sugar it contains. The absence of fat in the composition contributes most effective reduction weight. Kvass is certainly useful for weight loss and is included in a number of diets. If the drink is used as an aid to correcting the figure and getting rid of excess fat, you should choose recipes with minimum quantity sugar or no sugar at all. Beet kvass is optimal for those losing weight, which can become the main product on fasting days.

Homemade kvass: recipes

Let's take a look at several recipes on how to make kvass at home.

Recipe No. 1 Bread

Sourdough ingredients:

Ingredients for kvass:

One and a half liters of water (boiled);
Black bread – 2 pieces;
Sourdough - half a liter jar.

Preparation.

“Kvass is not a wise thing, drink at least half a bucket,” our ancestors said in the old days, who learned to prepare this wonderful, healthy and tasty drink a thousand years ago. There was no home in Rus' where they did not know how to make kvass. Kvass was prepared from almost any product: from oats, rye and barley malt, fruit (from apples, pears, plums), berry (from raspberries, lingonberries, cloudberries, bird cherry), vegetables (from carrots and beets), from birch sap and even from whey, each with its own taste and secret. There was also the famous honey kvass, which was served at the royal table. They drank kvass in unlimited quantities, maybe that’s why Russian heroes were famous for their excellent health. After all, kvass, which is completely simple in composition, has many useful properties.

Homemade kvass can not only quench thirst, but also invigorate the body and improve digestion. And in the old days they said that those who drink kvass have no cravings for alcoholic beverages. And it’s true, what’s the point of alcoholic drinks when you have half a bucket of excellent, real homemade kvass.

These days, homemade kvass is no less loved and popular, and today we will talk about how to prepare kvass at home. To really enjoy the unforgettable taste of original Russian homemade kvass. You will get unforgettable pleasure, and you will spend very little time and effort.

Homemade kvass does not take long to prepare, two days, and then ripens for the next two. Ready kvass can be stored for no more than 5 days. Afterwards the drink loses its taste and becomes sour. And a few more tips on how to make kvass at home. Everything in homemade kvass should be natural, then the drink will delight you and improve your health at the same time.

Homemade kvass recipes

Real bread kvass with raisins

Ingredients:
1 kg rye bread,
10 liters of water,
800 g sugar,
20-30 g yeast,
30 g raisins.

Preparation:
Cut the rye bread into slices and dry it in the oven, slightly browning it. Break the finished crackers into small pieces and place them in large saucepan(it is better for this case to take an enameled one with a capacity of 10 liters) and pour boiling water over it and leave for 3-4 hours. Then strain, add sugar and yeast ground with sugar. Cover the pan and leave for 12 hours. Then pour the kvass into jars or bottles, putting 2-3 raisins in each, and seal tightly. For the first day, keep the kvass in a warm place, and then move it to a cold place. In 4 days you will receive excellent bread kvass!

The famous “Petrovsky” kvass

Ingredients:
800 g rye crackers,
4 liters of water,
20 g yeast,
100 g grated horseradish,
100 g honey,
50 g millet,
50 g raisins.

Preparation:
Soak the crackers in boiling water for 3-4 hours, then strain, add the yeast and leave to ferment for 5-6 hours, covered with gauze. When the time is up, put the container on the fire and heat it up, add honey, grated horseradish, mix well and distribute into jars or bottles, adding a little millet and raisins to each. Seal containers with kvass and place in a cool place for 2 days.

Bread and honey kvass

Ingredients:
1.2 kg rye crackers,
12 liters of hot water,
600 g honey,
30 g citric acid,
10-20 g yeast,
raisin.

Preparation:
Pour hot water over the rye crackers, stir and leave for 6-8 hours to infuse. Carefully drain the clarified liquid (wort), add honey, citric acid and diluted yeast, mix everything well and leave for 20 hours. Pour the finished kvass into bottles, put a few raisins in each. Keep bottles of kvass at room temperature until bubbles appear, then seal the bottles and take them to a cool place.

Bread kvass with prunes

Ingredients (per 10 liters of water):
1 kg of crackers,
1 stack Sahara,
50 g yeast,
150 g prunes.

Preparation:
Pour the crackers into a large enamel pan with a capacity of 10 liters, pour boiling water over them, stir and add 100 g of prunes. Cover the pan with a lid and leave for 5 hours. After this, add sugar, yeast and the remaining prunes, mix everything again and leave for 12 hours. Then strain through cheesecloth and keep in a cool place for another 2 days.

Fragrant honey-spicy kvass

Ingredients:
5 liters of water,
600 g honey,
20-25 g citric acid,
2-3 tbsp. baker's yeast diluted in water,
50 g raisins,
spices: hops, cinnamon, ginger, cardamom, cloves - a little bit of everything.

Preparation:
Pour water into the pan and place a gauze bag with spices in it, the quantity of which you determine yourself to your taste. Just keep in mind that the aroma of spices should not drown out the aroma of honey. Boil water with spices for 5 minutes over low heat, then remove the bag and cool the water to 40°C. Add honey and citric acid to taste to chilled water, stir and cool to 25°C. Add 2-3 tbsp to the liquid. baker's yeast and raisins diluted in water. The next day, when the first signs of fermentation appear, pour the young wort into liter bottles, first putting 2-3 raisins into them. Seal the bottles and leave at a temperature of 12-15°C to slightly slow down the fermentation process and allow the resulting carbon dioxide to dissolve and saturate the kvass. In 3-5 days the kvass will be ready.

Light ginger kvass

Ingredients:
6 liters of water,
400 g molasses or sugar syrup,
3 roots of chopped ginger,
1 lemon, cut, seedless,
4 g yeast.

Preparation:
Add molasses or sugar syrup, ginger, lemon to the water and boil it all 5 times, then cool to a temperature of 45-50°C and add yeast. Keep the mixture warm until the lemon slices rise, remove them with a slotted spoon, and pour the liquid into bottles, cap tightly and leave for 5 days at room temperature, then transfer the bottles with kvass to a cold place.

Birch kvass or birch kvass

Ingredients:
10 liters of birch sap,
300 g barley grains or 400 g rye crackers.

Preparation:
Filter the collected birch sap, pour it into a container and place it in a cool, dark place. After 2-3 days, when the juice has slightly acidified, add barley grains or rye crackers toasted on a baking sheet. Then let it sit for another day and strain. Birch kvass is ready for use.

Milk kvass

Ingredients:
4 stacks curd whey,
4 tbsp Sahara,
20 g yeast,
2 tbsp. lemon juice,
5 g burnt sugar.

Preparation:
Strain the curd whey through cheesecloth, heat to a boil and keep at this temperature for 30-40 minutes. Then cool the mixture to 25-30°C and strain again. Add sugar and yeast to the strained whey, mix everything thoroughly and leave for 15-20 hours at room temperature for fermentation. To prevent the taste of whey from being felt in the kvass, and also to give it color, add lemon juice and a little burnt sugar to it. Pour the finished kvass into bottles, seal and cool to 6-8 degrees.

Rosehip kvass

Ingredients:
1 kg rose hips,
800-1000 g sugar,
20-30 g yeast,
1 slice of rye bread,
10 liters of water.

Preparation:
Wash the rose hips, remove the seeds and finely chop them, then grind them with sugar and add water. Add yeast, ground with sugar, and a slice of bread to this warm liquid. Place in a warm place and when the first signs of souring appear, strain through cheesecloth, pour into bottles, seal tightly and place in a warm place for 24 hours, then transfer to a cool place.

Bird cherry kvass

Ingredients (for 10 liters of kvass):
1.5 kg of bird cherry berries,
1 kg sugar,
10 liters of boiled water,
1 packet of vanilla sugar,
citric acid - to taste.

Preparation:
Wash the bird cherry berries, mash them, add sugar and mix. Then pour in warm boiled water, add vanilla sugar, citric acid to taste, mix again and place in a warm place to ferment. When foam forms, strain the drink through cheesecloth, bottle it and place it in a cool place for further fermentation. In 2-3 days the kvass will be ready.

Blackcurrant kvass

Ingredients:
1 kg of berries black currant,
2.5 liters of cold water,
1.5 stack. Sahara,
10 g yeast,
raisin.

Preparation:
Wash the blackcurrants, rub through a sieve and squeeze out the juice. Dissolve sugar in water, pour in berry juice, add yeast dissolved in warm water and leave overnight under a closed lid. The next day, pour all the liquid into bottles, putting 2-3 raisins in each, and seal them tightly. Tasty and healthy kvass will be ready the next day. It can be stored in a cool place for 3-4 days.

Raspberry kvass

Ingredients:
1 kg raspberries,
10 liters of water,
800 g sugar,
30 g yeast,
a pinch of citric acid.

Preparation:
Mash the raspberries, pour boiling water over them and leave for 12 hours. Then strain, add sugar, yeast and citric acid. Mix thoroughly, cover with gauze and leave for another 12 hours. When the time is up, pour the kvass into bottles and send it out into the cold. You can also make strawberry kvass using the same recipe.

Sea buckthorn kvass

Ingredients:
5 stacks sea buckthorn,
4-4.5 liters of cold boiled water,
1.5-2 cups. Sahara,
1 tbsp. yeast,
raisin.

Preparation:
Mash the sea buckthorn berries with a wooden pestle, pour in cold boiled water, bring to a boil and simmer for 5 minutes over low heat. Then strain, add sugar, cool to 25-30°C and add yeast ground with sugar. Mix thoroughly and let stand, uncovered, for 3-4 hours. Then pour into bottles, in which you first put 4-5 raisins, and put in a cold place, the kvass will be ready in 2 days.

Apple kvass with honey

Ingredients:
1 kg sour apples,
4 liters of water,
1 stack Sahara,
1 tbsp. yeast,
1 tbsp. honey,
1 tsp ground cinnamon.

Preparation:
Cut the apples into thin slices, place them in an enamel pan and, pour cold boiled water, bring to a boil. Then remove from heat, let the broth stand for 3-4 hours and strain. Add sugar, honey, yeast, ground cinnamon to the strained broth and place in a warm place for 2-3 days. Then strain the kvass, bottle it and put it in a cool place. In 3-4 days the kvass will be ready.

Carrot kvass

Ingredients (for 5 liters of drink):
2 kg carrots,
500 g sugar,
4 liters of warm boiled water,
50 g yeast,
1 slice of black bread,
citric acid, cinnamon, cloves - to taste.

Preparation:
Wash, peel and grate the carrots, pour boiled water over them, add sugar, cinnamon, cloves, citric acid to taste, yeast ground with sugar, a slice of bread, mix everything thoroughly and put in a warm place overnight. In the morning, strain the kvass through cheesecloth, pour into bottles and leave at room temperature. Kvass will be ready the next day.

An old recipe for beet kvass

Ingredients:
1 kg sweet beets,
4 liters of hot water.

Preparation:
Grate the beets, pour hot water over them and leave at room temperature for 3 days. Then strain the kvass and let it sit for another 10 hours. Then pour into bottles with screw caps and place in a warm place.
Ready-made kvass can be used to prepare beetroot soup, as well as as a drink, adding salt, spices and sugar to taste.

Now, knowing how to make kvass at home, and once you are convinced that it is not at all difficult, you will certainly be happy to prepare your own real homemade kvass and delight your loved ones with its variety.

Good luck to you and good mood!

Larisa Shuftaykina