- One of the common and favorite species of this wonderful drink. Refreshing popularity among Russian people. It takes particular demand not only in the summer, during the remaining season, it is also good for use.

This homemade drink is perhaps the only one who is capable not only to quench thirst, but also to saturate a person. The first recipes from black bread appeared a few centuries ago. A kind of refreshing drink has become unthinkable popularity among simple Russian people and nobility.

Today we will share the recipes of the real Russian bread kvass at home. After all, the product prepared with your own hands is much helpful and delicious than a similar product sold in barrels or in stores.

Recipes of this drink without yeast are not complicated in cooking. When you use it, you have the tone increases, efficiency increases and the balance of salts and liquid is normalized.

Ingredients:

• Water - 3 liters;
• Rye crackers - 300 gr.;
• Sugar - 200 gr.

Cooking method:

1. Boiling three liters of water.

2. We take a three-liter jar of sugar.

3. So that the bank does not burst put on a spoon and pour boiling water to half, meanwhile you need to mix sugar so that it dissolves.

4. We send rye bread, which we dried, and add water residue without topping the bank about 2/3, in order to be where to play Kvaska. Mix well.

5. Cover and tie marles, and now we remove into the dark, but warm place.

6. Within two days, we take out and put in the sun, let it be possible to go over in order for it to be carbonated (optional).

7. Remove the gauze, we take the dishes where we will overflow, through a sieve or gauze constrain the drink.

8. We take a clean bottle, overflow and remove into the fridge so that it is cooled.

9. The main thing is not to redeem so as not to pass away.

Dry Kvass Recipe

This recipe is gaining its particular popularity in the summer time. After all, on a hot day, we really want to remove thirst and fill the balance with something delicious and sweet.

We need:

• Sugar - 8-10 s. spoons;
• Clean water - 3 liters;
• Granulated yeast - 5-7 peas;
• Dry kvass - 3 tablespoons.

Cooking method:

1. Board three liters of water.

2. Fill dry powder into the container (three-liter bank) with a filling of 1.5 liters of water, add sugar and mix thoroughly.

3. In a separate idea, they divorce yeast with a small amount of warm water. We pour into the resulting concentrate.

4. We will give on the neck of the banks a dressing of gauze and send to the cool, dark place to wander.

5. After three days, you turn on the drink and pour on bottles. We clean in the refrigerator to cool.

From bread crusts for okroshka

The real traditional Russian okroshka is always refueling with such a nice drink.

Drink can be easily prepared at home. After all, not every grade is suitable for making this dish. We will share a good recipe for this drink for okroshka, which will be saturated, sharp and not acidic.

Ingredients:

• Water - 3 liters;
• Bread crusts - 400 gr.;
• Sugar - 50 gr.;
• Dry yeast - 1 h. Spoon.

Cooking method:

1. First you need to dry and twisted bread in the oven. Watch that it does not burn.

2. At this time, boil water and fall asleep sugar sand. All mix and leave to cool to room temperature.

3. Sukhariki are ready - we also give them to cool.

4. We return to sweetened water, cast a glass of water, add yeast there.

5. Mix thoroughly so that the yeast is completely dissolved.

6. Now we put fragrant crackers into the water with sugar.

7. Add divorced yeast to the rest of the products. Gently mix that the main product does not fall apart.

8. Tighten the saucepan (three liter bank) marks and leave to roam at room temperature for 10-12 hours.

9. After the allotted time, the fermentation process should be completed when the surface of the contents of the pan (three-liter bank) will cover foam.

10. Now you need to stretch the liquid through a sieve or 2-3 layer of gauze.

11. Spill a drink on the bottle and put in a refrigerator. You can now add 10-12 raisins if you like it, very saturated with gases. Another 12-16 hours in the refrigerator it will be completely ready for the okroshka.

Delicious kvass with raisins

Ingredients:

• Black bread (rye) - 250 g.;
• Sugar - 180 g. (5-6 full tablespoons);
• Water - 3 liters.
• Raisin - 30 grams.

Cooking method:

How to cook from rye bread with raisins:

1. Small rusty pieces cut, we will recover in the oven and sleep well, we should get a cruck, but do not allow them to be burned, otherwise our drink will be patterned. In no case, the crackers do not add oil.

Pour crackers in the three liter bank half.

2. Add sugar 5-6 spoons to boiled (you can add to taste), we thoroughly stirre, cool up to 30 degrees.

3. Here we are pouring 30 gr. Not messed raisins. We fill everything in the resulting sweet water slightly not up to the top, leaving a place for carbon dioxide. If you want to add raisins (it is needed in order for the drink to be saturated with carbon dioxide).

4. Let us leave the bank in a dark place at room temperature, covering it tightly thin cloth or gauze into two layers.

5. After 2-3 days, depending on the temperature in the room, the fermentation process will begin. Ready it will be in 3-4 days, you need to try not to peroxide.

6. The fluid is necessary to merge, periody through the gauze layers, put in the refrigerator.

7. Sugari can not be disposed of half to leave to the next start. Then add a handful of fresh, raisins, 3-4 tbsp. l. Sahara. Pour water, cover gauze, it will be ready for morning!

How to cook from wort

As a rule, a drink from Sousse makes the part of the people who like the dark color of the liquid and a special flavor.

Ingredients:

• Quas Susl - 2 tbsp. l.;
• Cooled boiled water - 3 l;
• Sugar - 150 g;
• Yeast in dry form - enough ½ h.;
• Raisin - pinch.

Cooking method:

1. Take the bank with a volume of three liters. Dissolve wort and sugar in 0.5 liters of warm water at temperatures up to 35 degrees. Sugar can be used to taste.

2. The resulting fluid pour into the can, add the rest of the water, then - yeast, do not mix.

3. Cover cover with a lid, 1-2 days after the fermentation process. Differently, we check the taste of the beverage, if the result suits, spill on a bottle of plastic, in each of which add several raisins. Next will occur.

4. Then we put to cool in the refrigerator and can be used when it becomes a foam, the bottle is solid.

Video about how to cook with goat

Drink on health !!!

Cooking this time takes time and certain skills, and in the summer so I want to refresh yourself something delicious. If the fruit, mineral water and green tea are a bit tired, you can diversify the list by another option.

Make a quick kvass simply, the ingredients at hand and the success of the case is guaranteed, while you do not need to wait a few days until it takes the break, and the drink will absorb all the delicious and useful components.

By and large, the fastest kvass is not a kvass in the full sense of the word. The speed of its preparation is explained by the fact that in the recipe, there is no breakdown, nor malt, no breadcrumbs. Very quickly you get a delicious drink without preservatives, dyes and flavors.

True, it is possible to doubt the benefits of yeast and citric acid, but if not turning the express kvass to the main source of thoroughness thirst, it will not harm from it.

The main secret of fast kvass - dry yeast. Lemon acid gives a drink to sourness, and sugar is sweet. The remaining ingredients are at your discretion.

Quick Capture Quick Recipes

The main components of the blitz beverage - dry yeast, clean water and sugar. Burst with a basic set and choose a suitable recipe. You can adjust and change the taste of kvass by any fruit, flavor and aromatic additives, but for the "maintenance of the brand" without yeast it is not necessary - they provide characteristic sparkling and sharpness of a refreshing drink.

With citric acid

Ingredients:

• Clean boiled water - approximately 3 liters.
• 15 g dry yeast.
• Lemon acid is an incomplete teaspoon.
• An incomplete glass of sugar (200 g).

Cooking:

1. Cool the boiled water to 20-25 o C and recover it into a three-liter jar.
2. Add dry yeast and citric acid. Mix well to dissolve everything.
3. Heat dry frying pan and pour sugar on it. Keep on a small fire and mix so that sugar sand burns, but became brown. Remove from the fire. Do not overtake sugar, otherwise the drink will acquire an unpleasant taste.
4. Pour the cold water pollock in the pan and dissolve sugar.
5. Mix the syrup with a solution in the jar.
6. Leave the bank for half an hour in warm.

Drink is ready, you only need to cool it.

With coffee

Soluble coffee in this recipe is needed for color and light flavor.

Ingredients:

• Approximately 2.5 liters of boiled water.
• A teaspoon of soluble coffee.
• 200 g sugar.
• 2 teaspoons of citric acid.
• 10 g dry yeast.
• Handful of raisins (10-15 pieces).

Cooking:

1. Pour water in a three-liter jar. In hot water, yeast will die, the maximum temperature of 35 o C.
2. Add yeast, you can pre-dissolve them in a cup.
3. Pour sugar and citric acid into the water, stir.
4. Dissolve separately coffee so that no lumps left and pour into the jar.
5. Add Raisin, it is better not to wash - natural yeast on the skin will make a drink be sweeping and kvass will be tastier.
6. Leave the bank for 20-30 minutes in a warm place and kvass will be ready.

Well, if the drink tries a couple of hours, at this time the raisins will rise from the bottom of the bank and go down again. Pour into bottles with raisins and put them in the refrigerator. A day later, the coffee kvass will foam in glasses.

With currant and mint leaves

This recipe is closer to the traditional - there is a sickling of crackers in it, so Kvass acquires a familiar fragrance.

Ingredients:

• 2.5 liters of boiled water.
• Several dried pieces of rye bread (3-4 pcs.).
• Fresh mint and curraned leaves.
• Sugar glass.
• 10 g dry yeast.
• Handful of raisin.

Cooking:

1. Pour crackers with a small amount of hot water.
2. Bill with boiling water mint and currant leaves.
3. After 50-60 minutes, filter the crackers in the bank herbal infusion without a "side dish."
4. Dissolve yeast in warm, but not hot, water.
5. Follow the water to the jar, add yeast and raisins. Mix well.
6. In a warm place, Kvass will be ready after three hours, it will remain only cooling it.

With apple juice and coffee

If you cook the kvass in the evening, it will be ready for use by the morning.

Ingredients:

• Boiled water - 3 l.
• Apple juice -1 l. You can use your own preparation juice or from the package.
• Glass of sugar sand.
• Sachet dry yeast (10 g).
• 3-4 teaspoons of soluble coffee (20 g).

Cooking:

1. Mix dry components in a large saucepan.
2. Fill with warm water, not hot +30 o C.
3. Stir so that everything dissolves.
4. Add apple juice, cover gauze and send to heat for 8-10 hours.
5. You can add raisins to the finished kvass.

With chicarium

Ingredients:

• 2 Sugar glasses (400 g).
• 5 liters of boiled water.
• 2 tablespoons of soluble or liquid chicory.
• Sachet dry yeast (9 g).

Cooking:

1. Mix chicory with sugar and citric acid.
2. Fill warm water - the components must dissolve.
3. To the solution, cooled to + 25-30 o C, pour yeast.
4. After 4-5 hours, Kvass will be ready.

With lemon crusts and malt

Ingredients:

• 3-4 liters of boiled water.
• Cedar two lemons.
• An incomplete teaspoon of citric acid.
• Dry yeast - 15
• 400 g of sugar (2 glasses).
• Malt for color.

Cooking:

1. Fresh zest or dry lemon crusts grind and boil in half a liter of water.
2. Add this decoction to water for kvass, solvent sugar and citric acid.
3. When the water cools down to room temperature, pour yeast.
4. After 5-6 hours, fast kvass will be ready.
5. For color, add a spoon-two finished malt, coffee or chicory. Also paint the drink can be burned sugar.

With honey

Drink with honey is useful than kvass with sugar, you can use any natural honey, including sugar.

Ingredients:

• 4 l boiled water.
• Several rye superstars.
• 150-200 g honey.
• Teas spoon of citric acid.
• Sachet dry yeast (9 g).

Cooking:

1. Sweep on a dry pan 2-3 pieces of rye bread, better than Borodino.
2. Fill with hot water crops (1 l) and let's break for about 30 minutes.
3. In a large saucepan or a jar, mix the clumsy crackers, yeast and citric acid. Follow the remaining water (+ 25-30 o C).
4. Add honey. If he snapped, first melt in warm water, and then pour into a container with kvass.
5. Leave for 2-3 hours in warmth.

With raisins

Ingredients:

• Boiled water - 3 liters.
• Raisins - 100 grams.
• Lemon acid is a teaspoon.
• Sachet dry yeast (9-12 g).
• Sugar is half a glass or less.

Cooking:

1. Set up about 15 raisins, the rest of the water with sugar and boil 10 minutes.
2. Cool down and strain.
3. When the decoction cools up to 30 ° C, add yeast, citric acid and pending raisins.
4. You can paint the kvass coffee, malt or chicory. After 8-12 hours, the drink will be ready.

• Yeast is a natural fungus that is practically not destroyed when entering the body and actively multiplies. We consume bakery yeast with bread and other baking, but the question of their usefulness is questionable. There is a scientific opinion that the fungus contributes to the penetration of pathogenic viruses and bacteria. It is known that the yeast and starch climb the gastrointestinal tract, and this is fraught with ulcers, gastritis, constipation, the formation of stones in the bustling bubble and other "joys." In the easy cases, the effects of yeast fermentation turn on the ointment of the intestine. If you suffer from listed diseases or any form of dysbacteriosis, it is better to refuse from fast kvass.
• The preparation of burning sugar seems easy to occupy only on paper - in fact, the "lollipop" does not want to lag behind the dishes and burns very quickly. In order not to suffer every time, go fishing with a semi-finished product - in the cooking process, pour the darkened sugar with water, it will dissolve, and you can store syrup in the bottle. Be careful not to be burned by splashes of a boiling syrup.
• Watch that the quick kvass does not peroxide - try it more often.
• Raisins add to the recipe for sharpness and aroma, mint - for freshness, fruits for taste.

Fast kvass can be prepared from any fruit juice or based on the branch. The simplicity of cooking opens a wide field for experiments - invent your own recipes and shall with us impressions.

Kvass. Probably the best drink for the roast summer season. And the summer has almost come and soon traditional yellow barrels on wheels will appear at all crossroads of the city.

I confess, I do not really trust such street spill, as well as shopping fruit drinks, and I prefer to make kvass at home. It is not difficult and requires only patience.

Depending on how you will prepare it depends on how much patience is needed.

There are 2 main types of recipe: using yeast and without them. The variant with yeast is somewhat faster and from the moment of cooking until the first spill of the glasses is required on average from 1 to 3 days.

Here we will talk about such yeast recipes today.

By the way, for the most impatient at the end there will be a video movie on cooking in just 6 hours. It can not be called breadless, since there is no bread in it, but the taste turns out the same beggar. Not bad express option.

Homemade Kvass on Living yeast and Sahara

The first recipe is one of the easiest, not requiring cream. Instead, the layout is used as in the manufacture. In addition, he is one of the fastest- only 1.5 days.

It is designed to prepare the beverage in the number of two 3 liter cans. This is just the quantity that is enough until the next game is ready. And you will definitely make the next game as soon as you try this wonderful taste.

Ingredients:

• Borodino bread - 1 loaf
• Water boiled - 6 l
• Live yeast (wet) - 100 g
• Sugar - 100 g
• 1 cup (250 ml) warm (about 35 degrees) water
• Wheat flour - 1 cup (250 ml)

Cooking:

1. The bread is cut on the plates, spread to the baking sheet and send it into the oven, heated to 160-180 degrees, in order for it to be dried. This is an important stage, during the process you need to constantly monitor so that the bread is not burnt, but only twisted. Some pieces can burn a little, it is not scary. The main thing is that most pieces become dry and ruddy.

It may die from 15 to 20 minutes.

I do not need to turn the bread during drying. Cooking on one side is enough.

2. The resulting crackers put into a capacity with 6 liters of boiled water room temperature. As such a container, you can use a plastic bucket enamelled with a saucepan or a basin. The material is not important, sufficient capacity and convenience for subsequent spilling is important.

3. While the crackers are fade, cooking opar. To do this, in a separate deep pan we knew living yeast, add sugar to them, a glass of warm water and mix a little, giving yeast "Drop by". Then put a glass of flour in a bowl and mix everything.

Let you do not confuse lumps, we do not cook the dough, so do not try to stir everything to ideal homogeneity.

4. Cover the saucepan with a dry clean towel and leave it in a warm place for 1 hour. During this time, the yeast will begin to work and the layout will rise 2-3 times.

If the opara did not rise, then the yeast has already spoiled and it is impossible to prepare from it. Need fresh yeast.

5. Opara overflow into the container with bread and mix well. Next, the container is covered with a dry clean towel and leave for 10 hours.

I understand perfectly well that at this stage the appearance of the drink is extremely non-primable. But take patience, the final type of product is much more pleasant.

6. After 10 hours, Sugari press and throw away, and the future kvass leave to wander another day as under a towel (so that the dust and garbage do not fall).

After a day, the bread drink can be pulled by banks. To get rid of all impurities, you need to do it stretching on the neck of gauze in 3-4 layers.

Sweet is adjustable after cooking. If the kvass was preparing for, then sugar can not be added and it will be more core. And if it was made for drinking, then you need to dissolve in a glass of water from 3 to 5 tablespoons of sugar, pour into the jar and mix.

Highly carbonated rye bread drink with raisins

But this option is the preparation implies a preliminary preparation of the break. Not to say that it is more difficult, just longer. Only Ozvaska itself defends 3 days.

Ingredients:

• Rye bread - 1 loaf
• Dry yeast - 1/3 teaspoon
• Sugar for starters - 1 tbsp and 3 tbsp for kvass
• Raisins Yellow or Black - 10-15 pcs

Cooking:

1. Rye bread loaf cutting into small pieces of centimeter size in 2-3. Take the jar with a volume of 0.5 liters and put into it some pieces, filling it on the belt.

The remaining slices are sent to trim in the oven at a temperature of 150-170 degrees. Just as in the first recipe, we achieve a flush, and not burner.

Finished crackers remove into the package and go to the next stage.

How to make a break on a 3 liter bank at home

Now you will prepare Zavskaya. To do this, we will fall asleep in the jar with crumbs 1 tablespoon of sugar and gently so as not to cracked the bank, pour boiling water in the level of the belt. Now we wait until the contents be cooled to room temperature and only then add dry tremors and mix the spoon.

Waiting for cooling must, yeast die at high temperatures. Do not make this frequent error.

The contents of the bank and there is a starter. It must be loosely covered with a lid or a clean towel and leave to wander for 3 days. Not necessarily in a warm place, room temperature is quite enough.

It is desirable to mix start to jumble. The fact that she is ready will understand the smell. Initially, it will be a specific smell of the bell, which will eventually turn into a characteristic bread. This will mean complete readiness.

2. Continue. When Zakvaska is ready, we take a 3 liter bank and on 1/3 fill it with a previously cooked breadcrumbs. Add 3 tablespoons of sugar.

Lovers of sweet drink can add up to 5-6 spoons.

3. Now a very important point: giving color. The darker color depends not on how much roasted rye bread you use, and on the temperature of the water in which you soak it.

If you pour crackers with cold water, then the kvass will turn out to be light. And if you pour them with boiling water, then the color will be dark.

By pouring boiling water into the bank, it is not necessary to pour it to the edges, you will have to wait a long time. It is enough to cover with water of crackers.

4. In the cooled jar, we put half the cooked starter, add boiled (not hot, remember about yeast) water without topping 3 centimeters to the neck, mix and leave for a day, stirring.

Under the bank you need to put a plate, since with fermentation part of the fluid can fire

5. The secret of the carbonated drink consists in adding a raisin to the bank. Throw 8-10 things into it before cleaning the wander and still 5 pits in the finished kvass and it will be carbonated.

6. After a day, the resulting drink is filtering first through a sieve, and then through the gauze.

Used crackers and the remaining start-up use to prepare another breadfinding banks.

Stock Foto Recipe with dry yeast and malt

Using this option, you get a real tablecloth self-bare. Drinking or filtering ready-made kvass from the can, you can re-fill it with water and waiting hours 10, get another 3 liter of a delicious refreshing drink. And so it is possible to do up to 5 times without loss of taste. Isn't it great?

Ingredients:

• Dry yeast - 1 tsp
• Wheat flour - 3 tbsp
• Sugar - 3 tbsp
• Water - 500 ml
• Rye bread - 1/4 loaf
• Rye malt - 1 tbsp

Cooking:

1. In a deep bowl we combine flour, yeast and sugar. Mix slightly, add 0.5 liters with warm (30-35 degrees) of water and now we are thoroughly mixed with a whisk. The resulting mixture is covering with a film or a towel and leave for 15 minutes.

2. When the yeast is suitable (it will understand the air bubbles that appear in the mixture), add mortal to them and beat the wedge again.

3. The resulting mixture is transferred to a 3 liter bank and put the same pieces of rye bread. Cut them so that they can crawl into the neck.

Note, in this recipe, it is not necessary to keep bread in the oven. You can take and not fresh, but Furnishing. Only not a moldy, of course.

4. Now we fill the temperature of the temperature of 30-35 degrees into the jar of warm water, not reaching a pair of centimeters to the neck. We cover the neck with a clean towel and leave the jar in a warm place for a period of 15 hours before a day.

5. Kvass ready. I fix it through the gauze into the appropriate packaging and we remove it in the refrigerator to cool up to be tastier.

And the bank remains ready for the next portion. Once again, we pour warm water into this jar to almost the edges and leave the clock to 10. As I said, thus you can prepare up to 5 servings.

Video about a rapid cooking method without break with citric acid

But if one day is too long for you, then a video about how to cook kvass in 6 hours. True, it is done completely without bread, so it does not contain bread, but to taste.

To be honest, I do not know which of these recipes is tastier. Everyone has their own nuances who make each of them special. I would have tried everything in your place and then I would have solved that more importantly: the speed of preparation or the final taste.

And today everything is all, thanks for your attention.

Russian bread kvass is an excellent non-alcoholic beverage. It was created over 1000 years ago, however, and in modern times it did not lose its popularity. For the first time in writing, he was mentioned in 989

Kvas cooked in Russia everywhere: in monasteries and hospitals, landowners and peasants. And on hard work, this drink was just necessary. He not only relieves fatigue, but also improves performance. Recipes for his cooking knew in every home. The folk craftsmen created a large number of kvass options. He was drank daily at any time of the year, but in the heat he was simply indispensable.

And the classic way to prepare the okroshka is the okrochka on the kvass. We offer you a few recipes for this antique drink.

1. Recipe for homemade bread kvass with yeast

For five liters of water, it will be necessary:

• 500 gger bread;
• Glass of sugar sand;
• Yeast raw - 20 g.

1. Chull is separated by small pieces and roasted in the oven until goldenness. The more the bread is driving, the stronger will be the color of kvass and the more mustard will be felt, but do not overdo it.

For kvass, you can take any bread, although the most delicious drink is obtained still from rye, which is baked without adding cumin.

2. Water must be boiled and cool, pour into dishes, where fermentation will occur.

3. After that, we put a cruck, tighten the gauze and put on a darkened place for two days.

4. Pre-breed yeast according to the instructions.

5. Prepared wort strain and put in dishes for fermentation, adding divorced yeast, sugar sand (200 g), mix thoroughly.

6. No need to cover with a lid, carbon dioxide, which will be formed in the fermentation process, should freely go out.

7. Capacity put in heat for about 14-16 hours.

8. After that, add sugar residues, it is necessary for the formation of carbon dioxide, we are well stirred and spilled by banks.

9. We are packaged hermetically and withstand five hours in a darkened place.

10. Cooled kvass put in cold and three hours a tasty drink is ready for use. Store it is recommended no more than three days.

2. Recipe for bearing kvass at home

You can prepare a drink that does not smell and taste yeast. In this case, raisins are used for Rais. For five liters of water you need to take:

• black bread halflogram;
• sugar sand 300 g;
• no raisin grams 50.

1. Bread, sliced \u200b\u200bby pieces, dried in the oven.

2. Let's bring water to a boil, add a cracker, a glass of sugar and mix.

3. Cool the wort to 18-20 ° C and overflow into the dishes for fermentation, the amount of fluid should not exceed 90% of the capacity of the tank.

The dishes for fermentation should be taken glass or enamelled.

4. Paw raisins, cover the top of gauze and put in a warm dark place.

5. After about a couple of days, the fermentation process will begin, which will be accompanied by an acidic smell, hissing and forming foam on the surface.

6. 48 hours after the start of this process, the drink is a cross, add the remaining sugar, wrapped in a bottle, adding the Izyum's stuff to each 2-3 and tightly wech.

7. Withstand Kvass 12 hours in the dark, after which we remove into the cold. The shelf life of such a drink is 4 days.

3. Fast kvass at home - video

4. Natural kvass on raisin, recipe without yeast

To obtain three liters of Kvaas, we will need:

• about 300 g of rye bread or rye-wheat without additives;
• 30 g of non-high quality raisin;
• 180 g of sugar.

1. Chleb cut into small pieces, put on a baking sheet and put dry in the oven.

Such for the preparation of kvass is prepared without the use of oil and add spices.

2. We will boil and cool to room temperature 3 liters of water, in line with half a cup of sugar in it.

3. In the fermentation container, we pour out our crackers, raisins. Pour sweet water by about 90% of volume and mix thoroughly.

4. Cover the top of the dishes of gauze and put wander in a dark place at room temperature for 2-3 days. From the moment the crackers start moving and the sour smell will appear, withstand the kvass for two days.

5. In the pure container, we pour out the remains of sugar and produce our kvass into it, mix thoroughly.

6. Pour the finished drink on the bottle, having previously adding to each 3-4 highlights, close tightly and withstand another 12 hours at room temperature. After that we remove into the refrigerator. Natural delicious bread kvass ready. And the start can be used again. To do this, it is necessary to remove interest 70 twisted superstars, replacing them with fresh, pour sugar rate. The fermentation process in this case will occur faster.

5. Healing oat kvass at home - video

Try this unusually delicious and very useful drink. Oatmeal kvass in its healing properties significantly exceeds the usual bread kvass.

Who remembers the taste of kvass, who was in the times of the Soviet Union, understands that now it is simply impossible to find such a drink. What is now sold in stores is only some similarity of that real kvass. We now tell you the recipes for the preparation of kvass from chicory. The drink is not only very tasty, refreshing, invigorating, but also very helpful. It has a beneficial effect on the work of the digestive system, eliminates dysbacteriosis. In general, the drink is to prepare it and please it.

Kvass from chicory - a recipe for 5 liters

Ingredients:

• warm boiled water - 5 liters;
• sand Sugar - 300 g;
• fresh extruded yeast - 50 g;
• soluble chicory - 1.5 tbsp. spoons;
• large lemon - 1 pc.

Cooking

Warm boiled water is poured into a large container for the preparation of kvass. Washing thoroughly lemon along with the zest grinding in a blender or twisted on the meat grinder. The resulting cleaner is placed in gauze, tie it with a bag and put in a container with boiled water. Add fresh pressed yeast and stir well. Put sugar sand and soluble chicory. Now the mixture we try to taste - if not enough acid, add some lemon acid. Now the hands are all thoroughly mixed, a smashed pouch with lemon. After 10 minutes, it is removed by a pouch with lemon casket, and fluid spill on clean plastic bottles. But you need to pour not to the very top, leaving a place for gases that are formed during fermentation.

For 2-3 hours, we leave the drink in the sun for fermentation. Readiness Checking as follows: Press your fingers on the walls of the bottle, if they are already tight enough, you can put them in the refrigerator - kvass from chicory for 5 liters is ready! Angry the kvass is not worth it, as it will be an ordinary brow.

Home kvass from chicory - recipe

Ingredients:

• soluble chicory - 3 tbsp. spoons;
• water purified - 5 liters;
• sand Sugar - 400 g;
• dry high-speed yeast - 10 g;
• - 1.5 h. Spoons;
• lemon Acid - 10

Cooking

Purified water is boiling (it is recommended to use filtered, spring, only not ordinary water supply, as it may hopelessly spoil the taste of the finished drink). We dissolve lemon acid, sugar sand, tincture of peppermint, chicory and leave up to a temperature of about 37 degrees. Suck dry yeast and stirred well. We break the mixture on plastic bottles and leave for several hours at room temperature (you can leave overnight). In the morning we remove kvass with chicory and dry yeast in the cold, and then enjoy the unique taste of the drink.

Ingredients:

• purified water - 5 liters;
• fresh mint - 1 beam;
• chicory soluble - 6 tbsp. spoons;
• sand Sugar - 0.5 kg;
• dry rapid yeast - 10 g;
• - 0.5 h. Spoons.

Cooking

We add sugar sand, soluble chicory, a beam of fresh mint, bring to a boil and leave up to cooling. Meanwhile, dry high-speed yeast mixed with 1 teaspoon of sugar, add 2 tablespoons of water, stirred and leave the lot to approach. When a mass with chicarium cools up to about 35 degrees, we pour yeast mass, stirring and leave for 3 hours for fermentation at room temperature. After about 2 hours, we try the drink to taste - if sharpness is enough, then the drink is ready! Before removing kvass with chicory into the refrigerator, add citric acid to it.