Kvass Without Yeast At Home: Step By Step Recipes With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Homemade kvass without yeast: 4 simple and delicious recipes

In the summer heat without kvass there is simply no way. It is indispensable for cooking okroshka, and for quenching thirst. Tart, aromatic, with a pleasant sourness - both adults and children love kvass. It is prepared both with and without yeast. In the presented selection, recipes for homemade kvass are offered exclusively without the addition of yeast.

Kvass from black bread

Kvass without yeast is more saturated with lactic acid bacteria, useful for the body. It contains essential amino acids and B vitamins. Frequent consumption of this drink strengthens the immune system and restores the digestive system.

Ingredients for a 3 liter can:

• 250-300 g of black bread;
• 200 g sugar;
• 2.5-2.7 liters of water.

Recipe:

1. Cut the brown bread into pieces.

   

   Bread slices can be of any size

2. Dry them in the oven at 160–180 ° С.

   

   Make sure that the bread does not burn in the oven

3. Put the cooled crackers into a jar and add sugar to them.

   

   Sugar can be both refined and sand

4. Pour boiling water into the jar to the very shoulders and cover loosely, placing gauze under it.

   

   Pour boiling water into the jar gently: first a small amount to heat the glass, and then the rest of the water

5. A jar of kvass should be placed in a warm place for three days, and then placed in the refrigerator.

   

   Kvass turns out to be carbonated and quenches thirst very well

Bread kvass with raisins

This recipe uses so-called wild yeast, which is found on the skins of the raisins. In order not to destroy them, raisins should never be washed.

Products per can with a capacity of 3 liters:

• 300 g rye bread;
• 150 g sugar;
• 25 g raisins;
• 2.5 liters of water.

Recipe:

1. Chop the bread at random. Dry in the oven at 180 ° C.

   

   Bread can be taken and stale

2. Dissolve sugar in water and bring to a boil. Cool to a temperature of 26-28 ° С.

   

   When heated, the sugar will dissolve well

3. Put bread, raisins in a jar and pour everything with sweet water. Cover the neck with gauze and put in a warm place for three days.

   

   Gauze will protect kvass from insects and dust

4. Then strain the kvass and place in the refrigerator for 8 hours.

   

   You can use gauze for straining.

5. Ready-made kvass made from black bread with raisins is perfect for drinking in the heat.

   

   Ready-made black bread kvass with raisins is pleasant to drink chilled

Oat kvass

Oatmeal kvass is not the most common recipe. However, it's worth a try. Such kvass has a delicate taste and aroma, and the benefits from it are simply enormous. It normalizes blood pressure and has a beneficial effect on the digestive tract.

Products for kvass per can with a capacity of 3 liters:

• 700 g of oat;
• 2.5 l of water;
• a handful of raisins;
• 150 g of sugar.

Recipe:

1. Sort the oatmeal and rinse.

   

   The fiber contained in oats stimulates the intestines, improves its peristalsis, promotes the formation of digestive enzymes

2. Sort the raisins, removing dried or damaged raisins.

   

   It is best to take dark raisins for oat kvass

3. Boil sugar with water. Then cool to room temperature.

   

   As soon as the water boils, turn off the heat under the pan

4. Put oats and raisins in jars, then pour cooled sweet water. Cover slightly with lids.

   

   Oat kvass will become cloudy, but this only indicates the beginning of the fermentation process

5. Kvass from oats should stand in a dark, warm place for three days. Then it should be moved to the refrigerator.

   

   Microelements, amino acids, vitamins, which are contained in oat kvass, bring health benefits and maintain body tone

Video: a recipe for real rustic white bread kvass

In the summer, I constantly make kvass. A homemade drink will never be compared to a store drink, in which not only natural ingredients, but also harmful chemicals are now widely added. I make kvass exclusively without adding yeast. I use raisins as a catalyst for the fermentation process. Light gives kvass a pleasant fruity aroma, and dark makes the drink "vigorous" and highly carbonated.

Simple recipes from the available ingredients will help you master the preparation of this summer drink. What is pleasant, with minimal effort and time expenditures, an excellent kvass is obtained, which is useful not only for drinking, but also as an ingredient in okroshka. Homemade kvass without unnecessary hassle is possible!