Kvass, a unique fermentation product similar in effect to the body with yogurt, kefir and koumiss, regulates the functioning of the gastrointestinal tract and prevents the formation of pathogenic microflora. But all this can be said only about real kvass, and not a store product. Kvass recipes with dry yeast make it easy to make this drink yourself from the available ingredients.
Pick your recipe
Quick recipe for kvass on dry yeast
You will need:
- 110 g high-speed dry yeast;
- 60 g of citric acid;
- 500 g of sugar;
- 10 liters of filtered water.
Cooking process
Boil all 10 liters of water and cool to make it warm. Pour yeast into warm water and mix well.
Add 450 g of sugar there, mix everything again. Put all the citric acid in it, mix again.
Pour the remaining 50 grams of sugar into a dry frying pan and fry over low heat until it becomes a transparent brown shade.
Cool the roasted sugar and add to the container to the remaining components diluted with water, mix thoroughly.
Strain the resulting mass through cheesecloth, folded in 4 layers, and pour over the container for kvass. Put 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 purchased dry yeast, otherwise homemade kvass may turn out to be slightly carbonated or even non-carbonated.
Classic Kvass Recipe for Dry Yeast
You will need:
- 1 loaf of black bread ("Darnitsky");
- 80 g of dry yeast (Saf-moment);
- 220 g of granulated sugar;
- 2 liters of hot purified water.
Step by step recipe for making kvass
Cut a loaf of black bread into small cubes, pour them on a baking sheet and dry in the oven for 15 minutes at a temperature of 90-100 ° C.
In a clean three-liter jar, pour the toasted bread cubes, add sugar there. Pour the mixture with 2 liters of hot water. Cover the jar with gauze and set aside for 30 minutes.
At this time, boil another 2 liters of water and cool. Pour warm water into the jar to the neck, pour dry yeast with it. Mix everything, cover again with gauze and leave the mass to ferment for 24 hours. Thanks to the use of dry yeast, this drink is enough to insist in a warm place for only 1-2 days.
Strain the finished kvass through cheesecloth in a clean container to remove bread crumbs from it. Put kvass in the refrigerator for 1 hour to insist. After this time, you can drink it.
If you wish, you can also make kvass from white bread, only crackers from it will first have to be well roasted in the oven until brown.
Spiced Kvass with Dry Yeast
Using a variety of spices will give kvass an original spicy flavor.
You will need:
- 6 l of purified water;
- 6 slices of Borodino bread;
- 200 g of sugar;
- 35 g of loose yeast;
- 20 g of ground coriander;
- 25 g of lemon balm;
- 15 g of caraway seeds.
Step-by-step cooking process
Fry the bread cubes in the oven and pour them into a large container with 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 the leaves of ordinary fresh mint.
Dissolve dry yeast with sugar in a mug with a little warm water.
Transfer the soaked crackers to another clean container. Pour in a mixture of spices, yeast into the light brown water, mix thoroughly and leave in a warm place under gauze overnight.
In the morning, strain the liquid again, pour into the kvass bottles and refrigerate for at least 3 hours. The drink is ready.
A simple recipe for kvass on dry yeast
You will need:
- 8 slices of black bread (Borodinsky or Darnitsky);
- 220 g of granulated sugar;
- 45 g of dry yeast;
- 10 mint leaves;
- 4 liters of filtered hot water.
Fry brown bread cubes in the oven and pour them into a deep pan, pour 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 infusion. Cover the container with a clean cloth and leave it in a warm place for 7-8 hours.
Mint leaves will make the drink very interesting in taste, fragrant, with a pronounced refreshing effect. After the first straining, you can add a little black raisins to the kvass if you wish.
After 7-8 hours, strain again, bottle the drink and refrigerate for 2 hours. Chilled delicious kvass can already be served.
