Kvass is an original Russian drink that people always had on the table of different classes. He was loved and drank by both the peasants and the nobles, the kings. Homemade kvass from rusks is a delicious drink that perfectly quenches thirst and refreshes. In addition, people have argued, and still claim that the drink is able to restore strength and relieve fatigue.
Preparing kvass at home is not so difficult as it may seem, but unlike a store bottled or draft drink, such kvass is much more pleasant and interesting to taste, and it is really healthy.
There are many recipes for homemade kvass made from crackers, they prepare this drink with the addition of yeast, and without them, and with raisins, mint leaves, currants and other ingredients. Despite the apparent complexity, each recipe is easy and cumbersome to prepare, and the set of ingredients for the product is minimal and affordable.
Homemade kvass from crackers - interesting facts, general principles of cooking
Many people believe that kvass is useful, but not everyone knows what kind of benefit this drink carries. It consists of many vitamins and trace elements - vitamins of group B, E, magnesium, calcium, phosphorus, lactic acid, as well as amino acids.
Back in the old days, kvass was successfully used to treat beriberi, improve performance, improve mood.
Kvass made from crackers is recommended for treating the nervous system, cleansing the blood vessels, strengthening the teeth, and gastritis. And the use of beet kvass with the addition of crackers can lead to the restoration of liver cells.
To make homemade kvass, you must purchase black, rye or Borodino bread and yeast. From bread cut cubes of small size, of which then make crackers. Also, kvass from rusks usually contains sugar and boiled water. In addition, add other ingredients to taste: honey, raisins, and even horseradish with garlic. To insist using enameled or glassware, in any case, do not take aluminum or plastic. It is recommended to keep ready-made kvass in a cool place, the shelf life of a homemade drink is three days.
Home-made kvass from crackers without yeast
Sourdough for homemade yeast-free kvass
Ingredients:
• 50 grams of rye crackers;
• 400 ml of boiled water;
• a teaspoon of granulated sugar.
Cooking Method:
1. Boil two glasses of plain water, cool it to room temperature.
2. Pour water into a liter jar.
3. Dissolve sugar in slightly warm water.
4. Put in the resulting liquid rye crackers.
5. Cover the neck of the jar with gauze or cotton cloth, put in any warm place for two days.
6. After the time allowed for fermentation, the leaven should acquire a harsh smell and a hazy color.
7. Now you can safely go to the stage of cooking homemade kvass from crackers.
Kvass from crackers from yeastless yeast
Ingredients:
• 100 grams of rye crackers;
• 0.5 liters of yeast-free yeast (recipe 1);
• one and a half liters of boiled water;
• tablespoon of sugar.
Cooking Method:
1. Pour prepared leaven from crackers into a three-liter jar.
2. Put the crushed, dried to golden brown, crackers, sugar.
3. Top up cooled boiled water to the very edges.
4. Cover the jar with a nylon lid, put the container with home kvass in a warm place for a day.
5. Drain two thirds of the drink in another container, add boiled water to the remaining jar.
6. Add a couple more pieces of crackers, if you do not have enough sweetness - sugar.
7. Insist another day.
8. Pouring kvass into a glass, make sure that the dregs do not rise from the bottom.
Homemade kvass from rusks with yeast
Ingredients:
• kilo rye bread;
• 40 grams of yeast;
• three liters of water; • one and a half glasses of sugar.
Cooking Method:
1. Cut the bread into small pieces, put on a dry baking sheet, place in the oven. Fry until golden brown.
2. Put the crackers in the pan, pour one and a half liters of water. Soak the crackers in water for two hours, not forgetting to stir the mass from time to time.
3. Carefully pour the infusion into a suitable container, pour the same amount of water for another hour. Discharge into the same container again.
4. Your wort must have a temperature of 20 degrees.
5. Add sugar, yeast to the wort, preliminarily spreading it with the same wort.
6. Remove the jar with kvass for 12-16 hours in a warm place.
7. Pour prepared kvass into jars or bottles, put in the fridge.
Kvass made from crackers and flour with the addition of mint
Ingredients:
• 800 grams of rye bread;
• five liters of water;
• one and a half kilograms of sugar;
• 70 grams of yeast;
• a glass of wheat flour;
• mint leaves to taste.
Cooking Method:
1. Pour the yeast in a glass, pour warm boiled water. Stir.
2. Rinse the mint, pour boiling water over it, let it brew.
3. Bread, cut into small cubes, dry in the oven, then pour boiling water over it. Cool the mass to thirty degrees.
4. Mix diluted with water crackers with liquid with infusion of mint, yeast.
5. Cover the jar with a lid of gauze, clean for a day in the heat.
6. After the time, add sugar, stir until all the sugar granules are completely dissolved.
7. Soak the kvass out of crackers for a couple of hours in the heat, then pour it into suitable containers and put it in the refrigerator.
Home-made kvass from rusks of Borodino bread with the addition of raisins
Ingredients:
• two pieces of Borodino bread (200 grams);
• three liters of water;
• 15 grams of yeast;
• a teaspoon of flour;
• a large handful of black raisins.
Cooking Method:
1. Cut the Borodino bread into cubes, dry it to light crunch in the oven on the baking sheet. 2. Fill the crackers with boiling water, leave for a mass of three to four hours.
3. Mix the yeast and flour, pour the mass with five spoons of lukewarm water, mix thoroughly.
4. Pour the yeast into the wort, soak in a warm place for a day.
5. Strain the finished drink, put in it the washed and dried raisins.
6. Soak homemade kvass from crackers in warm for another 3-6 hours, then put it in the refrigerator for further infusion for 2-3 days.
Vigorous homemade kvass from crackers with horseradish and honey
Ingredients:
• 800 grams of rye crackers;
• 100 grams of honey;
• 50 grams of raisins;
• 100 grams of grated horseradish;
• 25 grams of yeast;
• four liters of water.
Cooking Method:
1. Pour boiling water over rye crackers, let them stand for about 3-4 hours, then strain.
2. Add yeast to the liquid, cover the container with a cloth, and ferment for 6-8 hours in a warm place.
3. Put in a mash liquefied honey, chopped horseradish. Mix thoroughly.
4. Bottled kvass. Put some raisins in each bottle.
5. Insist the drink first three hours in the heat, after three hours in the refrigerator.
Beet kvass from crackers
Ingredients:
• two liters of water;
• kilo of beets;
• 80 grams of black bread;
• tablespoon of sugar;
• half a spoonful of salt;
• A slice of garlic.
Cooking Method:
1. Thoroughly wash the beets, peel them and rub on a large segment of the grater.
2. Put the mass in a three-liter jar.
3. Add crackers made from black bread, a little salt, and granulated sugar.
4. Pour all ingredients with slightly warm boiled water, cover the jar with gauze, remove the kvass in the heat for three days.
5. A day before the readiness put in the drink peeled, but not chopped kvass.
6. Clean the finished drink in the fridge.
Homemade kvass rye crackers
Ingredients:
• 600 grams of rye bread; • pack of dry yeast (20 grams);
• two glasses of sugar;
• black currant leaves.
Cooking Method:
1. Cut the bread in small pieces, put on a cloth so that the pieces do not touch each other. Dry for 24 hours, then roast in the oven.
2. Fill the finished crackers with boiling water, leave for 10-14 hours.
3. Rinse currant leaves, pour boiling water, leave for 10-15 minutes, then pour the liquid into a glass.
4. Strain the wort through a sieve or cheesecloth. Mix the infusion of crackers with a decoction of currant leaves.
5. Add sugar and yeast, leave for 6-8 hours.
6. Remove the foam from the settled kvass, strain.
7. Pour the beverage into a suitable container, put it in the refrigerator.
Apple kvass from crackers
Ingredients:
• 100 grams of sugar;
• 100 grams of light raisins;
• 100 grams of honey;
• 200 grams of rye bread;
• two large sweet and sour apples;
• water.
Cooking Method:
1. Pour sugar into a glass of boiled water, mix. Get the complete dissolution of sugar.
2. Rinse the apples, peel, cut into 8 pieces, remove the core.
3. Put the prepared fruit in a small saucepan, add the sorted and rinsed raisins. Fill the products with sugar syrup.
4. Remove the leaven for 2-3 days in a warm place, stir the mass from time to time.
5. Cut the bread into small cubes, dry it in the oven, put it on a dry baking sheet.
6. When the finished crackers have cooled, twist them through a meat grinder or chop them with mashed potatoes.
7. Strain the strained sourdough, mix the infusion with bread crumbs.
8. Transfer the mixture to a clean three-liter jar.
9. Add honey, fill the jar with cooled boiled water, not reaching the edges by two or three centimeters.
10. Tie the jar neck with gauze, remove the kvass in a warm place for five days. 11. After the allotted time, gently pour the kvass in suitable so that the sediment and the turbidity remained at the bottom.
12. Before use, kvass is recommended to cool.
The remaining sediment you can re-fill with water and also withstand home brew five days. Continued use of the leaven is not recommended.
Homemade Kvass Crackers - Tips & Tricks
• When drying the crackers, do not forget to stir them and make sure that they are not burnt. Burnt rusks will not only give an unpleasant dark color to the drink, but also spoil it with the repulsive smell of bitterness and rancid taste.
• When you remove the kvass to ferment, do not cover the container tightly. The product must breathe, therefore it is recommended to use gauze fabric.
• Kvass, especially homemade, is a very useful product, but despite all its positive qualities, this drink has certain contraindications. Homemade kvass from rusks contains a small amount of alcohol, from about 0.6 to 2.6%, so it is contraindicated in children under seven years of age. In addition, people suffering from cirrhosis of the liver, vegetative-vascular dystonia, hypertensive patients, as well as lactating and pregnant women, drivers on the way should refrain from drinking this drink.
Be healthy, drink and eat tasty, live brightly!
