How to cook homemade kvass from bread

Bread Kvass is a traditional Russian drink, which quickly restores the forces, eliminates fatigue and easily quenches thirst. Kvass is much more useful than any other modern drink. All because it has a huge amount of useful elements and has a healing-invigorating action. In addition, Kvass improves metabolism, restores the water-salt balance, and also positively affects the heart and vessels.

1

Put cooking kvass from bread

This drink came to us since ancient Russia, but to make it as it was in those times is quite difficult. In addition, it will take a lot of time and strength to it, but we will reveal to you some secrets that will help achieve a good result during the preparation.

• Bread for wort must certainly be rye, and yeast - fresh.
• Kvass stored in a cold place.
• Drink is prepared on pre-boiled, then cold water.
• Ready kvass must be used within two or three days, after it will start to lose the taste and will become sour.
• It is better to insist in enamelled or glassware.

2

How to make kvass from black rye bread

To do this, you will need 8 liters of water, a half cup of sugar, 50 grams of yeast and 800 grams of rye bread.

Preparation course:

• Cut the bread with slices of medium thick and lay out on the tray. Turn the oven for 20 minutes, in it the bread should be dried at a temperature of 180 degrees. Slices should not burn, so follow them and, if necessary, reduce the temperature.
• Place water on the stove, add the required amount of sugar to it. After the water boils, add dried bread crackers into it. After removing the saucepan from the plate and leave for a few hours alone. The basis of your kvass should be cooled to room temperature.
• In the cooled quas base, add yeast, mix it thoroughly to complete dissolution.
• Cover the pan with a towel and leave one day. In a day, your kvass will have a light sour-sweet taste. For a more pronounced and saturated taste, kvaas needed another day-two. Ready kvass straighten through the gauze, run over the banks and put it cool.

3

How to make kvass from bread without yeast

For the preparation of a beverage, in which the smell will not be smell and the taste of yeast, we can use raisins as a break. You will need half a kilogram of black bread, 300 grams of sugar, 5 liters of water and 50 grams of non-raisin.

Preparation course:

• As in the previous recipe, you need to cut bread slices and dry it in the oven. The main thing is that the bread is not burnt, otherwise the kvass will be patched.
• Boil water, add 250 grams of sugar and crackers, mix everything.
• Cool the resulting wort to 25 °, then recover it into the container where it will be roaming.
• Add Raisin, Stir, Cover the gauze, transfer the container to the dark place.
• Two days later, fermentation should begin: the crackers will begin to move, the foam appears on the surface, hissing will be heard and felt the suicide smell.
• Strain the homemade kvass after gauze after two days, after the fermentation began, and transfer to the refrigerator. As soon as the drink becomes cold, it can be tastened. The shelf life of such a kvass expires in four days.

4

How to cook Russian kvass from bread in barrel

Do not forget about the classic old recipe, with such a kvass of course it will have to tinker longer, but his taste is worth it. You will need a kilogram of rye and barley crushed malt, 600 grams of rye flour, 80 grams of weathered rye bread, kilograms of molasses, 30 grams of mint leaves and 130 grams of rye crackers.

Preparation course:

• Make the dough based on three liters of water, malt and flour. Mix thoroughly in a large container, cover the top with a dense cloth and give it under one hour.
• Place the dough into the cast-iron dishes, put in a slightly preheated oven to be evaporated. After evaporation, the dough thoroughly wash and leave for one day.
• Cut bread. Put the dough into a large container, fill with 16 liters of boiled water, add crushed bread and crackers. Mix thoroughly and leave at rest for 8 hours.
• When the wort will begin to wander, it needs to be pouring into a barrel. The barrel is predefined to wash well and disappear.
• The remaining Zakvask again pour boiling water again, after 3 hours, pour into the barrel, add mint and leave for fermentation.
• Send a barrel to the cellar. After the end of the fermentation process can put a molasses. Barrel Close the sleeve and leave alone for 4 days.
• This drink is stored for several months, the main thing is to maintain it in a cold room, without temperature differences.

If you are preparing kvass for the first time, try to fully fulfill everything according to the recipe without adding something to your own. Over time, when you want experience, you can experiment and get your special kvass with a special taste that do not look like others.