Kvass

Kvas

What it is:

Recipes:

#1: Makes about 2 1/2 quarts

Ingredients

  • Good quality dark rye bread, cubed -- 1 pound

  • Fresh, clean water -- 3 quarts

  • Active dry yeast -- 1 (1/2-ounce) packet, or 2 1/2 teaspoons

  • Water, lukewarm (110°F) -- 1/4 cup

  • Sugar -- 1 cup

  • Raisins -- 2 tablespoons

Method

  1. Preheat oven to 200°F. Spread the cubes of bread on a baking sheet and place in the oven for about an hour, or until the bread is fairly well dried out.

  2. Bring the 3 quarts of water to a boil in a large pot. Remove from heat and immediately stir in the bread. Cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.

  3. After it has rested, carefully pour the liquid from the pot through a fine-meshed sieve or cheesecloth-lined strainer into a large, clean non-reactive bowl. Gently press on the bread to get most of the liquid out, but don't press too hard, or your kvas will turn cloudy. Discard the bread and clean out your pot. Return the strained liquid to the cleaned pot.

  4. Mix the yeast with the warm water and a pinch of the sugar. Set the yeast mixture aside for 10 minutes to activate until foamy. Stir the yeast mixture into the strained liquid along with the 1 cup of sugar. Continue stirring until the sugar is fully dissolved. Cover the pot with a clean towel and set aside to rest in a cool, dark place for another 8 to 10 hours.

  5. Strain the liquid again through a fine-meshed sieve or strainer and pour into a clean, 1-gallon glass or plastic jar, pitcher or container. Add the raisins and cover tightly with plastic wrap and a rubber band. Set in a dark, cool place for 4 or 5 days until the yeast sediment has settled to the bottom of the container and a clear liquid remains.

  6. Carefully pour off the clear liquid into a clean container or individual bottles, taking care not to disturb the yeast sediment. Chill well before serving.

Kvas Variations

  • Add 2 tablespoons of fresh mint leaves along with the yeast and sugar.

  • Some recipes substitute berry juice for 2 to 3 cups of the water, giving it a refreshing, fruity flavor. Reduce the sugar to about 3/4 cup if you use berry juice.

  • Kvas is often served unfiltered, with the yeast sediment. This gives it a richer flavor and boosts its vitamin content.

  • The final fermentation can also take place in stoppered bottles if you like. In step five, pour the strained liquid into individual beer bottles. Add one or two raisins to each bottle and rest for 4 or 5 days. Move to a refrigerator and store chilled until consumed. CAUTION: The bottles have an alarming habit of popping open from pressure during the fermentation. So it's best if you know what you're doing.

#2:

Day 1 (best prepared at night)

  1. Toast dark Rye bread in your toaster on a dark setting

  2. Bring pot of water to boil. Remove from heat, add toast and leave in infuse overnight

Day 2

  1. Strain the bread drink using a cheesecloth to remove any bread floaties

  2. Pour into a clean pot and warm up to 95°F/ 35°C, feels pleasantly warm

  3. Remove from heat and add yeast, sugar, honey and raisins

  4. Allow to site for about 8 hours, you will see foam on the surface

  5. Strain through a cheesecloth, and bottle in plastic soft drink bottles

  6. Refrigerate in the fridge for 3 more days, carefully releasing pressure daily

#3:

Ingredients

  • 1.3 gal. water

  • 1.1 lbs. black rye bread

  • 0.45 oz. yeast

  • 3.5 oz. sugar

  • 0.35 oz. mint

Preparation

1. Slice the bread and dry it in the oven. The rusks should be ruddy but not burnt.

2. Put the rusks in the saucepan, pour the boiling water, cover the contents and draw for 2-3 hours.

3. Strain the infusion through clothing without pressing, add the yeast, mint and sugar.

4. When kvass starts to foam, filter it again, pour out in bottles, put 3-5 raisins into each bottle and cork them.

5. Leave kvass for 2-3 days until it is ready.

Tips for Making and Serving Kvass

1. The water used for kvass must be soft.

2. Store kvass in the cool place after you have poured it into bottles.

3. Kvass is best served chilled in hot weather.











Literature:

Sources:

Whats4eats: Recipe: Kvas: https://www.whats4eats.com/beverages/kvas-recipe

Easy Bread Kvass Recipe by Peter Kolesnichenko: Published Feb 11, 2016, Modified on Sept 19, 2021 https://petersfoodadventures.com/kvass/

How to Make Kvass: http://masterrussian.com/russianrecipes/kvass.htm