Kvass is a unique fermentation product, similar in effect on the body to yogurt, kefir and kumis - it regulates the work of the gastrointestinal tract, prevents the formation of pathogenic microflora. But all this can be said only about real kvass, not a store product. Kvass recipes with dry yeast make it easy to prepare this drink yourself from the available ingredients.
A quick recipe for kvass with dry yeast
You will need:
- 110 g fast-acting dry yeast;
- 60 g citric acid;
- 500 g sugar;
- 10 liters of filtered water.
Cooking process
Boil all 10 liters of water and cool until warm. Pour yeast into warm water and mix well.
Add 450 g of sugar there, mix everything again. Put all the citric acid there, mix again.
Pour the remaining 50 grams of sugar into a dry frying pan and fry over low heat until it becomes translucent brown.
Cool the burnt sugar and add to the container to the rest of the ingredients, diluted with water, mix thoroughly.
Strain the resulting mass through cheesecloth folded in 4 layers and pour it into a container for kvass. Put the kvass in the refrigerator for 6-8 hours. After this time, the drink will be ready to drink.
Pay attention to the production time and quality of the purchased dry yeast, otherwise homemade kvass may turn out to be slightly carbonated or even non-carbonated.
The classic recipe for kvass with dry yeast
You will need:
- 1 loaf of black bread ("Darnitsky");
- 80 g dry yeast ("Saf-moment");
- 220 g granulated sugar;
- 2 liters of hot purified water.
Step-by-step recipe for making kvass
Cut a loaf of black bread into small cubes, put them on a baking sheet and dry in the oven for 15 minutes at a temperature of 90-100 ° C.
Pour the toasted bread cubes into a clean three-liter jar, add sugar there. Pour the mixture with 2 liters of hot water. Cover the jar with cheesecloth and set aside for 30 minutes.
At this time, boil another 2 liters of water and cool. Pour warm water into the jar up to the neck, add dry yeast along with it. Mix everything, cover again with cheesecloth and leave to ferment for 24 hours. Thanks to the use of dry yeast, it is enough to insist this drink in a warm place for only 1-2 days.
Strain the finished kvass through cheesecloth into a clean container to remove bread crumbs from it. Put the kvass in the refrigerator for 1 hour to infuse. After this time, you can drink it.
If you wish, you can also make kvass from white bread, only croutons from it will first have to be well roasted in the oven until brown.
Spicy kvass with dry yeast
The use of various spices will give the kvass an original spicy aroma.
You will need:
- 6 liters of purified water;
- 6 slices of Borodino bread;
- 200 g sugar;
- 35 g loose yeast;
- 20 g ground coriander;
- 25 g of lemon balm;
- 15 g of cumin.
Step-by-step cooking process
Toast the bread cubes in the oven and pour them into a large container of boiled, cooled water. Cover the container with a clean cloth and leave to stand in a warm place for 48 hours.
Pour hot water into a small bowl, dissolve all the spices in it and set aside for 15-20 minutes. Instead of lemon balm, you can use ordinary fresh mint leaves.
Dissolve the sugar and dry yeast in a mug with a little warm water.
Pour the soaked breadcrumbs into another clean container. Pour a mixture of spices, yeast into light brown water, mix thoroughly and leave in a warm place under cheesecloth overnight.
Strain the liquid again in the morning, bottle it for kvass and refrigerate for at least 3 hours. The drink is ready.
A simple recipe for kvass with dry yeast
You will need:
- 8 slices of black bread (Borodinsky or Darnitsky);
- 220 g granulated sugar;
- 45 g dry yeast;
- 10 mint leaves;
- 4 liters of filtered hot water.
Fry brown bread cubes in the oven and pour them into a deep saucepan, add hot water there and leave for 3-4 hours.
After this time, pour the liquid through cheesecloth, folded in 4 layers, into another clean container. Put sugar, yeast, mint leaves in the infusion. Cover the container with a clean cloth and leave in a warm place for 7-8 hours.
Mint leaves will make the drink very interesting in taste, aromatic, with a pronounced refreshing effect. After the first straining, you can add some black raisins to the kvass if you wish.
After 7-8 hours, strain again, bottle the drink and chill in the refrigerator for 2 hours. Chilled tasty kvass can already be served at the table.
Beet kvass with dry yeast
You will need:
- 3 small beets;
- 5 slices of black bread;
- 3 liters of clean water;
- 100 g sugar;
- 70 g dry yeast.
Rinse the beets thoroughly, peel and chop on a coarse grater. Crush the brown bread slices with your hands; you do not need to fry them in this recipe.
Put both beets and bread in a three-liter jar, add sugar, dry yeast there, mix everything thoroughly.
Boil filtered water, cool. Pour water into a jar of beets and bread crumbs, stir the mixture again. Cover the opening of the can with gauze and leave in a warm place for 72 hours.
After the time has elapsed, strain the kvass through cheesecloth, pour into small bottles and put in the refrigerator to cool for 3 hours. After that, ready-made homemade kvass can be served at the table.
For taste and aroma, you can add a variety of spices, honey to the drink; in the latter case, you will have to reduce the amount of sugar in the recipe. If you want to make light, light kvass, use white bread, and additionally add cloves, grated horseradish root or coriander to the drink.
