How to make kvass at home without yeast?

Home kvass is one of the most favorite drinks in many families. He is drinking both adults and children. The drink is not only perfectly quenched thirst, but also brings great benefits the body. It contains a large amount of group B vitamins that fruitfully affect the nervous system. And lactic acid, which is formed during fermentation, normalize the work of the intestine, killing harmful organisms in it. Also in home kvass there is vitamin C, which creates a powerful barrier in front of colds and contributes to rapid recovery. How to cook a homely helpful kvass is described in detail in our article.

1
Classic domestic recipe

This kvass is called exactly the one that is done without the use of yeast. Of course, the cooking time will leave more, but ultimately you will get a very tasty and useful product.

Required ingredients:

loaf of rye bread;
boiled water cooled;
sugar sand - 1 tbsp. for fermentation and 3 tbsp. For the finished drink.

Cooking kvass is very simple. The main thing is to observe the sterility of the containers in which it will wander and accurately perform step-by-step instructions.

1 step - First of all, it is necessary to cook a starter for the future drink, cut the bread into small pieces with a thickness of no more than 1.5 cm;
2 step - dried dry slices in the oven at a temperature of 160 degrees 10 min. (do not be afraid that bread crusts are a little burned, they will give the ready-made alignment to a light mustard);
3 step - boil 1.5 tbsp. water and cool;
4 step - to a liter glass jar (pre-container must be carefully flushed, optionally - sterilize), fold 2 pieces of roasted bread, add sugar and fill with cooled water;
5 Step - Zakvaska Close the kitchen wafer towel or gauze so that the midges do not penetrate it, we clean it in a warm place (it is desirable that straight sun rays fall into the bank);
6 Step - Zakvask Leave for 3 days (during the swarms you do not need to shack the bank);
7 step - At the end of the specified period, you should get a muddy solution with a sour smell (this is exactly how correctly cooked starters should look like);
8 Step - We prepare a 3-liter bank, pour into it a solder (not necessary), add more rye superstars (the more you add crackers, the taste of the finished kvass will be with a more pronounced rye taste);
9 step - pour boiled cooled water, leaving 5 cm. To the neck of the cans (empty space in the container is necessary for good re-fermentation);
10 step - to cover the jar, remove in a warm place for 3 days;
11 step - ready-made kvass pass through double filtering with gauze;
12 step - to spend a tasting of the finished drink, optionally you can add sugar to taste;
13 Step - rye kvass Pour into bottles, before serving the table, a drink is needed to cool.

2
Home useful kvass (recipe number 2)

Delicious drink with excellent honey taste can be prepared at home. Honey that will be part of kvass doubles the benefits of a home drink.

Required ingredients:

black bread;
honey liquid - 5 tbsp.;
filtered water;
handful of well dried raisins.

So that the kvass turned out to be gashed, Iisis in no case wash. Just thoroughly beat the berries, remove the spoiled and rotten.

1 step - to prepare Zavskaya in the same way that was described in 1 Recipe Articles;
2 step - Purl the finished start-up in the 3-liter bank, add raisins and honey (if you use honey candied, then it must be melt in a water bath and cool to room temperature);
3 Step - Pour all the ingredients with water, without topping the neck of the cans of 5 cm.
4 Step - Capacity covering gauze and put in a warm place without drafts for 3-4 days;
5 step - to conduct double filtering of kvass at the end of the deadline, the finished drink is poured into clean bottles, store on the refrigerator door.