How to make kvass from crackers - the secrets of a delicious homemade drink

Please teach me how to make kvass from crackers. In distant childhood, when we came to my grandmother for the summer, we simply drank on her wonderful drink. Many years have passed, and I will never forget this taste. Of course, due to my young age, I had no time for recipes, but now I am very sorry that I did not learn how to cook it. I only remember that my grandmother always had crackers.

Today you can buy everything in the store, and the variety of types of kvass in bottles poses a difficult question of choice for us. Dark or white, classic or fruity are all good, but none beats the aroma and flavor of homemade kvass. Many of our mothers and grandmothers knew how to make kvass from breadcrumbs, because they give the drink a unique smell. Moreover, the crackers should be special, and preferably also cooked with your own hands. Both the recipe and the procedure are simple: a minimum of ingredients and a little time. But as a result, you will receive not only delicious kvass, but also a ready-made sourdough for the next time.

How to make kvass from crackers

The most important thing is to use the "right" crackers, because both the smell and taste of the drink depend on it. Better to make them at home too by buying a loaf of rye bread. It is he who gives kvass a unique aroma and coffee-brown color. Cut the bread into pieces, no matter what shape, but not very large, so that they dry faster. Then sprinkle them on a baking sheet in one layer and place in the oven. Or simply fry in a pan (no oil, of course).

Be careful not to burn the crackers. Burnt bread, although it will color the drink in a darker and more intense color, will give it bitterness.

The cooking process (meaning the initial one) consists of 2 stages:

1. Make the sourdough or wort first. To do this, pour a little less than half of the breadcrumbs (1/3) into a liter jar. Add 2 tbsp. l. sugar and pour boiling water to make a little more than half the container. Let cool, put 20 g of fresh yeast or 5 g dry. Soak in a warm and bright place for 3 days, covered with a lid.
2. When the leaven is fermented, start making kvass. Pour breadcrumbs into a three-liter jar again, but a little, a couple of handfuls. Add 4-5 tbsp. l. sugar (to taste) and pour boiling water, but not to the top, because you will still need to add the leaven. You should get no more than 2/3 of the filled volume. When the water is cool and lukewarm, add the leaven. Now leave the workpiece warm for a day. If the kvass "wins out", it will be sharp. Then drain it, strain and bottle for further storage in the refrigerator. In the case when the sharpness is not enough, let the workpiece stand for another day, but no more, so as not to over-acid.

When you drain the finished kvass, a cloudy liquid will remain at the bottom of the can. This is a ready-made sourdough that can be used for the next time. The remaining volume is enough for two new cans of the drink (repeat step 2).

Yeast-free homemade kvass

If someone doesn't like the smell of yeast, they can be replaced with raisins. The dried grapes will also give the kvass a sharp edge and help it ferment. For 5 liters of water, you will need 300 g of sugar and dried half of rye bread, that is, crackers. Pour boiling water over them and let cool well. Put 50 g of unwashed raisins in a warm blank and leave it warm for 3 days. This time will be enough for the kvass to ferment.Now bottle it, throw 5 raisins into each and keep in a cool place for another 3 days.

Cooking homemade kvass with rye breadcrumbs - video