Advice 1: How to make kvass at home

Kvas is traditional Russian beverage. For the time while preparing this drink, I have accumulated a variety of recipes. Prepare delicious homemade kvass from bread.
How to make kvass at home
You will need
    • Rye bread — 0,5 loaves;
    • Sugar — 0.5 cups;
    • Dry yeast — 30 g;
    • Raisins — 50 g;
Slice the bread in small flat pieces. Lay the bread on a baking sheet in a single row and put in the oven. Dry bread with a little temperature, until Golden brown. The crust should not be overcooked, otherwise the brew will become bitter taste.
In a glass jar add all the breadcrumbs and pour hot water, up to about 7 cm into the jar, Add 3 tbsp sugar and leave to cool contents up to 36-38 degrees.
In half Cup of warm water stir the yeast until dissolved. Yeast for making kvass can be taken alive, but then they need 60 g. Pour the water with yeast in a jar with bread. Cover the jar with a saucer and put in a warm place for 2 days.
After 2 days, strain the kvass through cheesecloth or a sieve, so as to completely separate all the grounds. Remove the thick in the fridge. In a jar pour the remaining sugar and raisins. First, the raisins should be thoroughly washed. Stir the contents and leave for 12 hours in a warm place.
Pour kvass into bottles and very tightly close the lids. Remove the brew on a day in the refrigerator. A day brew you can drink.
The remaining grounds will be the starter the next time you prepare kvass. Instead of yeast, you will add 4 tablespoons yeast, and then follow the recipe.
In the fermentation process, sugar is converted into alcohol, which means that the brew will contain 1-2% alcohol. We have to remember that motorists and parents of young children.
Yeast cannot dissolve in hot water, otherwise the fermentation process will turn out defective.
While there is a fermentation jar with kvass not close tight lid.
Useful advice
Bread for homemade kvass is possible to take any, but rye bread kvass will acquire a rich brown color. Stale bread also perfectly suited for making kvass. If the bread is stale, dry it in the oven is not necessary.

Advice 2: How to make kvass from dried crust

Homemade bread kvass – a drink, great thirst quencher and suitable for the manufacture of favorite summer dishes is hash. Having mastered the basic recipe, sure to try to cook brew different taste nuances. At the summer party, serve guests with a few homemade drinks to choose from – this range, they will certainly appreciate.
How to make kvass from dried crust
You will need
  • Homemade bread kvass: - 500 g rye bread; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of biscuits; - 5 liters of water; - 15 g of yeast; - 200 g sugar - 0.5 Cup jam, currant; - the leaves of currants and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water - 300 g sugar; - 30 g of yeast - 100 g honey - 100 g of horseradish.
Prepare a basic raw materials for kvassand rye crackers or rye bread. Cut the loaf slices and then narrow strips or cubes. Dry the crackers in the oven until a thin crust, making sure they don't burn. To prepare the drink crackers can be crushed in a mortar or scroll in a meat grinder, turning them into fine crumbs.
Try several options for making kvassand select the one which will seem more appropriate. Raw materials pour boiling or warm water, add sugar or pre-prepared sugar syrup, add to the brew a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam and result in a new variation of this drink. However, the base of dry bread kvassand remains unchanged – it is rye rusks, yeast and water.
The brew is prepared in volumetric glassware – better glass or enamel. Pour it in the bread crumbs, fill with boiling water and leave the mixture for 10 hours. In a separate bowl, boil sugar, mixed with a glass of water. Bread pour the infusion into another container, add sugar syrup and yeast. Stir the mixture and leave for 4 hours – during this time, the process of digestion.
With ready-to-drink remove the foam, strain the kvass through cheesecloth and leave in refrigerator for exposure, spill it in a glass jar or bottle. For a taste of each, add a few raisins. After 2 hours, the young brew is ready. The longer they stand, the richer the taste will be. However, more than two days to survive the drink is not recommended, it is better to drain the remnants and prepare a fresh brew.
Remaining from cooking the first portion of the brewing wort can be reused. Part of the mixture, add the breadcrumbs and yeast. Instead of sugar put in the mixture of half a Cup of homemade jam from currants. In a separate bowl, brew a handful of fresh currant leaf and a few sprigs of fresh mint. Pour the wort is boiled water, add the herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and store in the refrigerator.
Try another unusual variant home – brew with honey and horseradish. Crackers pour boiling water and leave for 4 hours to draw. Strain the infusion through cheesecloth, add yeast and sugar. Put the brew in the fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. The resulting mixture add in a young brew, mix thoroughly, pour in the banks or bottles and refrigerate.

Advice 3: Homemade recipes kvass

Kvass is a cold and refreshing drink that can quench your thirst and use as the basis for making hash. Home brew is prepared quite easily. There are many original recipes of kvass at home, which not only make this drink delicious, but also useful.
Homemade recipes kvass

Classic rye kvass

Loaf of rye bread cut into slices. Then spread bread slices on a dry baking sheet and put in oven at maximum temperature. Wait, when the bread slices will become dark in color. You must make sure that the bread does not burn. Put the breadcrumbs into a suitable container and pour 5 liters of boiling water. Cover with a lid and leave to infuse for 5 hours. Using cheesecloth strain the wort, add a table spoon of yeast, half a Cup of sugar and a tablespoon of raisins. Stir, cover and leave overnight. The finished product bottle, are clogging and put to cool in the fridge.

Brew bread with dried fruit

A mixture of dried fruits fill with water and boil 10-15 minutes. Dried rye bread to fill with boiling water and leave in a sealed container for 3 hours. A decoction of the dried fruit and the wort is filtered and connected together. Add the sugar, yeast and put in a warm place for fermentation. Vibrative pour kvass into bottles and put in each 3 raisins. Put in a cold place. Instead of sugar you can use boiled water with honey. After 3 days the kvass is ready.

Kvass with mint or oregano

To cook is exactly the same as classic, but additionally add a little honey and flavored with fresh or dried grass of mint or oregano, lowering a gauze bag in the brew for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with sweet flag

The roots of Acorus calamus have a beneficial effect on the digestive organs, improve the condition of gums, reduces blood pressure. Prepared in the usual way kvass add the infusion of calamus. 3-liter jar of kvass, add 1 Cup of infusion of sweet flag root or put in a gauze bag dried roots of calamus (80 grams) for 5 hours.

Kvass from fresh carrot

Carrots wash and peel. Grate on a coarse grater and place in a 3-liter glass jar, add the dried brown crust of bread, pour warm boiled water and insist 10 hours, covering the jar with cheesecloth. After the infusion liquid (wort) is filtered and added diluted with warm water yeast with a little flour and put to ferment for the night. You can then add pinch of citric acid. Work not only refreshing, but also rich in vitamins and minerals drink. To 3 liters of brew will need 150 grams of carrots, a Cup of sugar, 20 g yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Brew lemon "Catherine"

For making kvass "Catherine" cook 700 grams of lemon, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. In a pot of water, adding sugar and waiting for the water to boil. Then you need the sugar water to cool. Grate lemon zest from lemons to squeeze the juice, mash the yeast and add all to the pot. Mix everything, throw a handful of raisins and place in a cool place for 3 days.

Advice 4: How to make kvass

For more than 1000 years of its history, the brew has acquired the status of not only national, but also the most useful drink. Even in Russia knew kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, fatigue, has a bactericidal effect. And most importantly - it can be prepared at home. Just need to know what kvass is produced by fermentation and infusion of bread, water, sugar, malt and yeast. To taste you can add raisins, lemon, herbs, cranberries, cranberries, mountain ash. Don't forget that on the basis of kvass it is possible to do as a hash, and, for example, the ture or beet soup.
The brew is berry, herbal, fruit, vegetable. But the classic is bread and malt.
You will need
    • 25 g of yeast
    • 3 liters of water
    • 1 kg of rye bread
    • 100 g raisins
    • 100 g sugar
    • 100 g of honey
    • 200 g root ginger or 100 g of horseradish
For making home brew for a start, preheat the oven at 200oC. On a baking sheet spread the bread crumbs and place in oven for 15 minutes. Put the breadcrumbs in a wide pan.
Boil water separately. Pour over crackers. Cover the pan with a towel, allowing the mixture to steep for 3-4 hours.
Strain the infusion through a sieve. Pour it into a new pot. Add sugar, yeast. Cover the infusion with a towel. Leave it to ferment for days.
Again strain the infusion. Add the raisins, honey, grated ginger or horseradish. Now the brew you can drink. The rest of the drink pour into a resealable bottle and store in the fridge.
If adding horseradish or ginger brew is very sharp, recommended in the recipe the amount of these additives can be reduced by half.
Useful advice
As a flavor addition to homemade kvas is also suitable leaves of black currant, cherry or lemon balm, dried fruit and berries.

Advice 5: What can you do with old bread

When the dried bread nobody wants to eat, it has to be thrown away or given to the birds. What return him to the original taste, appetizing, is impossible. But experienced Housewives all goes in proc. And if the initial state of the bread is really impossible to give, then follow the other way - applies ingenuity!
What can you do with old bread
You will need
  • Old, starting to grow stale, bread (and not moldy).
Dry crackers.
To do this, take the bread( you can use fresh; grade is not important). Turn on the oven at 180 degrees. Cut our bread into small pieces-cubes. Spread on a baking sheet. Put the pan in the oven. Keep the crackers in a closed oven for about 10 minutes, waiting for brown. Then switch off the oven and leave to cool without removing from it crackers. Main thing is to follow the Golden mean: do not let the breadcrumbs burn and necessitys. Burnt crackers are inedible, and nedosushennye quite quickly deteriorate.
Fry croutons.
Bread cut into medium-sized pieces. Croutons are different: with egg, garlic, cheese, sweet.
For cooking toast with egg, ingredients: 3 eggs, 1 Cup milk. Mix milk and eggs, whisking into a homogeneous mass all the time in one direction( to the protein back not screwed in). If you want to have toast for tea, then add more 2 tablespoons of sugar. Dip the bread slices in the resulting mass, spread on a heated pan. And then definitely, fried on all sides, carefully watching so they don't burn!
There are two ways to make garlic toast. The first, already obtained croutons rubbed with garlic, salted ground; the second, first fried in a pan the garlic, and then add croutons. But note: garlic burns very quickly!
Prepare a brew.
We need: 3 l water, 200 g sugar, 20 g yeast, ground to powder state rye crackers.
Available pour crackers in a large pan, pour three liters of boiling water. Wait, when the resulting mass has cooled. After, strain, add sugar and yeast, stir. Leave alone for 10 hours. After 10 hours pour our kvass into bottles, put in the fridge for 2 days. Kvass is made at home, much tastier than store-bought. It invigorates the spirit and improves mood!
Is the advice useful?