How to make Authentic Russian Kvass (Only 3 Ingredients!)
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- Опубліковано 11 лип 2024
- How to make delicious Russian Kvass. The homemade Russian recipe for a delicious Kvass. Kvass is a popular Russian drink made from Fermented Rye Bread (Black Bread). This is a recipe from my Grandad that uses absolutely no yeast and just 3 (or 4) main ingredients!
- Rye Bread
- Sugar
- Raisins!
- Water
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Timestamps:
00:00:00 - Intro
00:00:16 - Kvass History
00:01:33 - Ingredients
00:01:49 - Recipe
00:04:00 - Filtering Kvass
00:06:13 - FInished! Tasting
00:07:30 - Outro
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How does this not have more views this is the most authentic kvass recipe in English
Thank you very much!
more traditional uses rye starter, more active cultures for health
@@hammothw4814what would you do did rent to make it more traditional? I have been looking for a way to replicate the kvas I had when I was a kid from those yellow kvas barrels
@@zhenyafedorets4225
just as i said, need to add rye/sourdough starter, and Borodinsky bread is best to use, or natural rye bread with no additives or oils.
can also substitute birch syrup or honey for sugar, but is not a big difference....birhc syrup is most traditional.
and if you use raisons, they need to be completely raw with no coating or preservatives. (most raisins in the store are coated with unwanted oils or preservatives.)
and the bread that you used should have been used with starter, true fermented bread.
that is the best traditional method.
@@hammothw4814 Hello. I have rye sourdough and want to give it a try. May I just dump a bunch of it inside the kvass mixture or do I need to make some additional stuff?
My friend worked for a few years with a Serbian colleague and when she left, she offered him some abbey wine and a bottle of kvass.
We drank it together and since then I've fallen madly in love with this beverage.
I was about to go and buy some at the eastern grocery store when I saw your video.
Thank you so much!
I hope it turns out well!
One of the most delicious and healthy drinks that I have tried. I have even started to study Russian lol
Amazing!
and a huge process to make it... i always wondered why in shops here it was quite expensive. Now i see
I like very much the composed attitude and clear explanation. Classy, soothing, really.
Thank you very much!
Thank you, Nikita, spacibo! I do 2 (2 liter) glass bottles for bread-water fermentation. Then, I cut each raisin (organic) into halves - for aroma and a better fermentation, and third, when you strain it - collect your kvas using GLASS bottles. I never use plastic containers for foods and drinks. Plastics are known for "leaking" estrogen, reacting with foods, which may push prostate to grow large, and at women breasts-tumors. I use honey instead of sugar - as it's tastier, more aroma, plus minerals and vitamins, which sugar does not contain. Such kvass is rich in enzymes, refreshing, invigorating, and is the most delightful raw non-alcoholic drink. Keep the bottle-lid unscrewed for 24-36 hrs for gas to escape. It's not expensive and it's easy to do kvas. Honey (or sugar) one adds to one's taste. (Nutrition Counselor).
Thank you Marta that was really very informative
My pleasure and it's nice to meet you -- a pleasant enthusiastic man.
Hey Marta, how much of honey do you use compared ro sugar? Thank you.
Great video, super well done and very clear. Can't wait to make it.
Thanks very much!
You’ve got me intrigued! I’ll definitely be trying this out for myself.
That’s great! Let me know how it turns out :)
This is so cool!! Only the second time I've ever heard about this particular drink. Great video!
Thanks! Kvass is definitely a drink worth making, really easy to make, very tasty, and somewhat healthy if lower on sugar!
Brilliant video, going to have a go at this. Thank you from England.
Thanks! Let me know how it goes :)
I’ve always wanted to do this, will be giving it a try!
That's fantastic! Keep me updated when you do give it a go! I'd love to see how it goes :)
Great guide dude, I love fermented foods so I'll be sure to try this one!
Thanks so much! Let me know how it goes :)
Outstanding ❤️👍
Thank you! Cheers!
Thanks for the video. I just tried it out and it is absolutely delicious. I also fancy, that I don't need other yeast than from the raisins. Congrats dude, you got a new subscriber.
I'm so glad it came out well, thank you!
Making this for my husband!!! Thank you
I love that!
Nice to see you are going for the Slavic look 😊. On the matter of Kvass, I've made mine last year with Fries ryebread (only dark rye, no wheat). Also added lime in a second batch.
Haha that was entirely unintentional! That was my standard morning look 😅
Dark Rye sounds really nice, with added lime also is a good shout! You can add lemon or honey as well for a lovely refreshing flavour!
Did you toast the Fries Rye bread?
@@Thallishman no, but I think it could have benefited from it. A little more caramel flavour.
KBAC Is one of my favorite drinks!
stay on the grind braj!
Thanks man! 👊🏻
Thank you sir 👍 🍺
🙏🏻
Great video, I'll be giving this a go as well. I've made two batches of kvass with yeast so far and I'm stoked to see how it turns out "all natural".
Thanks so much!
Sounds great let me know how it goes!
It’s a cool way of doing it with the natural yeast from the bread and raisins!
@@NikitaVorontsov It turned out great, this is going to be the foundation for future kvass experiments for sure. Thanks again
@@pwnubs that’s fantastic! Glad to hear it :)
great content
Thank you!
My husband is Russian and I’m making this for him to feel some taste of his home :)
That’s wonderful! Let me know how it turns out :)
How did it turn out?
How did it turn out?
@@NyonyaB it worked perfectly! It tastes different than store bought but just like the ones you can buy on street stands in the winter ❤️
Thank you for not being obnoxious 😅 I have been watching a few instructional videos for kvass and 🤯
You’re welcome!
Thank you for the recipe and instructions. My last batch was volitaile 😂 im going to try it again!! My first batch was delicious, its nice to have a drink thats bubbly but not sweet , i really like the flavor of the kvass. Im going to make beet kvass as well it sounds really good too. And good for you !! Thanks again 🤗
I’m glad you enjoyed it! Yeah sometimes they do turn out quite volatile!
@@NikitaVorontsov ❤️🇨🇦❤️
One massive like just for your Tshirt!!! :D
Haha thanks man
Love your shirt. ☦️
Thank you!
Nikita, awesome video. Definitely going to make some kvass now. That shirt is awesome too, where is it from?
Thanks so much! Definitely do and let me know how it goes :)
The shirt is from a band I really like - Batushka (БАТЮШКА) - A Polish Black Metal band that sing in Old Church Slavonic :)
@@NikitaVorontsov Thanks! Thats awesome 🤘 I will gladly let you know how it turns out. Theres an excellent bakery by my house that has a great rye that I plan to use.
Nice shirt one of my favorite bands
🤘
in Denmark blackbread/rye bread is eaten everyday and has been for hundred of yearst
Paylaşımınız için teşekkürler. Turbo maya ile beraber bir de maya besini satılıyor, ikisini beraber kullanmanın olumlu etkisi olur mu?
Thanks for sharing the recipe Nikita, yesterday I baked my sourdough rye bread so I will try it this week! I want to ask you if we can keep the leftover after straining the kvass? Maybe as preferment for the next batch.
No problem Diego :) hope you enjoy, unfortunately I’ve never tried to keep the leftovers so can’t comment on that
@@NikitaVorontsov Ok thanks! I will try ;)
Nice t-shirt 👌
Спасибо!
Followed your recipe, used dried cranberrys instead of grapes, but tasted okay/good.
had a lot in common with cider i think, regarding the fermentation taste/smell.
a bit bready tasting ofc, since..well, its made with bread.
dont really drink alcohol anymore tho, so ended up throwing it away.
still nice thing to try, can only recommend
Glad it came out okay! Bready is good :)
Thanks seems to be the more realistic kvas recepee here
Thanks!
Hi Nikita, trying your recipe right now. Super exciting to find out what it will taste like. Unfortunately, there was only rye bread with raisins. Lets see what happens!
Good luck! You never know might end up quite nice :)
So, I had two attempts. One with the bread I could find and one with real rye bread. Both failed. The first was all moldy before I could even pour it into the bottle, the next one never started to ferment. Could it be that not all raisins have this natural yeast?
excellent musical taste with that tshirt
Thank you!
wow great video. Can you make kvass from other ingredients? Like Woodruff?
You can add other ingredients for sure, although bread has to be the base for it to be kvass
If you like carbonation then don’t “press it down” as the extra pressure will drive more carbonation into the liquid. Also, use a soda pop bottle which is designed to contained pressurised carbonated fluid.
The pressing down was more to identify when it's sort of ready, although that's VERY ineffective to tell, just what my grandad does :)
Regular water with out boiling was often biologically contaminated and kvas due to yeast fermentation was a good source of vitamins B and this two main reason for kvas being popular.
What does it taste like? I made pear kvass, but bread?
I think tang is the word you were looking for when you said twang. :)
You’re right that’s exactly what it was, thank you 🙏🏻
the life of Boris recipe he did a few years ago is similar to this but follows a more traditional path of using rye bread and yeast starter
This was also rye bread but uses my granddads recipe of using the yeast found on the skin of raisins.
Traditional recipes used to vary by village, with different villages having their own traditions and ways of brewing, eg. I’ve heard of certain places brewing with milled bread, others with rye flour instead of bread itself.
Very interesting!
@@NikitaVorontsovI ended up making some, and is the cloudy white stuff at the bottom sugar or yeast?
@@bcwlkr cloudy white will be yeast
@@NikitaVorontsov yeast.. dead cells... waste byproducts from fermentation. i used to homebrew beer and did a process of yeast washing to harvest the yeast to use again in another batch.
Hi Nikita,
I wondered what sort of raisins you used. Most seem to have either preservatives or Sunflower oil added. Would like to make sure I don't make sweet bread soup instead. TIA
Hey!
So I’d definitely stay away from preservatives 100% since that’ll just have any wild yeast killed. I used some basic 100% pure sun roasted raisins, no preservatives, no oils.
Hi, about raisins i used some and can't be sure now but i think they did have some oil but i didnt mind too much and it worked - didnt affect the process nor the taste. In fact, also the bread could have some oily compounds, in small amount. I made kvas also with rye + oat seed bread, and it was kinda oily - all good by me.
But i do have a cautinary attitude towards raisins because it seems to me, as a fruit they add that taste of cider that i don't dislike, but don't go crazy for, either.
I'm about to set at work right now for a batch of kvas without raisins. With some blackstrap molasses and honey and rye malt instead. It shoudl turn out more like market kvas, which is more like dark beer/coca cola (though still VERY different, ok). But no cider taste. In fact, the kvas one buys from traditional producers, has no raisins in the process.
*not* saying the video here isnt good - it is great and almost all the videos i came across from, say, usual people, do use raisins to help fermentation.
I'm just going to try the other way :) cheers :)
The raisins or with snore fermented water from raisins sugar is a good idea, is this more traditional than the use of sourdough? Because I only know the recipe with sourdough.
I’d say traditional is tricky to say as each village had its traditions, some use sourdough others raisins
@@NikitaVorontsov thanks for your answer. i researched a little bit the last days i wrote the commentar, and i also found out that kvass is a ferment everyone is doing it a little bit different.
Hi! I have a question. I made kvas a few days ago, using another recipe, and I put some yeast (just a little). But when I tasted it, I can feel alcohol. It was because of the yeast I used? the raisins dont have yeast?
I thought that the alcohol was because I leave the kvas too much days (3 or 4) but I now see that you leave it even more and doesnt have alcohol...
Thank you!
I would say it depends on how much extra sugar you add and the kind of yeast you use. Raisins have natural wild yeasts on them and will ferment sugar into alcohol, however this is why you don’t want to use too much sugar. Raisins also produce a small amount of nitrogen for yeast to have a healthy fermentation which again reduces that “hot alcohol” feeling you might get!
@@NikitaVorontsov Thank you! I will try using less sugar, and no chemical yeast. 🙌🏽
@@habibaetchezar38 definitely do try :) let me know how it goes!
Habiba Etchezar if i may add one extra thing here, i've read in one comment on another video, one guy saying beer/wine yeast takes longer to ferment, but produces more alcohol (it depends on how active the yeast keeps, before ending its own fermentation process), unlike bread yeast that starts fast but - he writes - stops/doesnt produce much alcohol
(This is just an add, or actually a question, to what Nikita already says) :)
If I wanted to store the kvass, does it last forever if properly sealed?
Well I wouldn't say forever, but it definitely lasts a while. In my opinion fresher is better
I had the problem that my kvass was totally flat. I did add sugar like in the video. Any idea where I did something wrong?
Sounds like it needed more time to carbonate
does this contain alcohol and if so, how much? since you didnt use yeast does it mean theres less alcohol making it this way?
There’s natural yeast found on the skin of the raisins, and it’s another reason you want to find some without added oils.
There will “technically” be a tiny amount of alcohol, but should be within alcohol free limits
@@NikitaVorontsov thanks a lot for the info and quick reply
If we cant get rye bread is there an alternative
It's a good question, rye is preferred as it's more traditional but I do wonder if maybe you'd get something similar using some kind of dark, brown bread, and similarly toast it for a while to get it nice and charred.
Is the gluten from the bread eaten by the bacteria? Thus making this drink gluten-free?
Unfortunately I can't quite say on that. I'd err on the side of caution and assume possibly not. Depends on the bread used!
Can I substitute sugar with honey or black strap molasses?
I don’t see why not, you’ll just get a different flavour but ive definitely heard of honey being used in certain villages. Hard Boiled sweets is another sugar source that ive seen used :)
Thank you for the revipe. The hardest thing in the states is finding good dark or black bread. Ill see if i can find dark flour . Have a good one
Napój starszy niż średniowiecze ale używa się rafinowanego cukru i drożdży. Kiedy rozpoczęto produkcję rafinowanego cukru i drożdży?
Technically speaking humans have always known that "something" ferments things, eg. in the case of raisins or grape skins. The fermented sugar is more just to up the abv a little bit, not needed at all. At its heart its just bread water that has had raisins thrown in, left in a warm place for a bit and magically fermented!
Can you use a non-gluten bread?
Don’t see why not, as long as it’s rye bread
@@NikitaVorontsov you can use beets too. beet kvass may not be traditional but is also good.
haha, batushka shirt, great band
Agreed!
Thanks! Nikita. Am Brazilian, starting in the world of making my own probiotics, surely will incorporate Kvass to the Latin Tropics as well. Cheers, Buddy.
Kvass and is that a Vostok I see?
Nautica actually! But good eye! :)
HAROSHO SPASIBO BOLSHOI
Isnt kvass usually a black drink?
Yea and no, most commercial brands are just a type of molasses with flavouring. Typically the black colour would come from very roasted black bread
The person who originally invented it must have done so out of pure accident. I can’t think of why someone would intentionally soak break in water and drink it afterwards.
Oh yeah agreed!!
Someone might have also been experimenting to see if they could make "beer" out of bread instead of malted grain
Does anyone know the alcohol content of this recipe
I’m not 100% but it shouldn’t be very high, maybe 3% at most I’d wager
@@NikitaVorontsov thank you
@@NikitaVorontsov probably less. youre not adding a lot of sugar. get a hydrometer and take a reading at the start, then at the end of fermentation. (FG - OG) x 131.25 = ABV %
Väčšie svinstvo som nevidel.
So why are you putting the bread in?
The bread acts like when you put malt, wheat etc into beer for fermentation, it has natural sugars as well as provides the taste.
American made raisins will be treated with sulphates to prevent mold and may not have natural yeasts on them because of that.
This explains the lack of reaction in my brew lmao
@@majestic._ You may need to look for imported raisins or actually use yeasts.
@@majestic._ Even fresh grapes from Peru got treated with sulphites. You need other sources of yeasts.
@@Vlad_the_Impaler there's some evidence of fermentation but next time I'll just use yeast and skip the guesswork
@@majestic._ sulfites do not kill yeasts completely, but damage them and can affect their growth, aka fermentation process, depending on their resistance to them. Recepie is historicaly accurate, but for that to work you probably need to find proper organic raisins.
NICE SHITT! HAIL KYSTOF!
Thanks!
Kvas is spelled with one "s". The common English translation with two "s" is a misspelling. KBAC = Kvas, the "C" is an "S" in Russian, the "B" is a "V". There's only one.
Its not a translation, it is a transliteration. If kvass is a misspelling then so is kvas as you already stated it is spelled “kbac”.
You can see that even the water buffalo at 1:07 spells it with double s
Kvass, with double s gives the right pronunciation as in "ass" rather than "as"
@@Ron13579 It doesn't tho.
@@CorgiCorner That's not how it works. KBAC is the Cyrillic spelling.
So beet kvass is fake?
I wouldn’t say fake, I’ve just never really heard of it, maybe it’s found in certain areas more than others. Traditional Kvass I’ve seen is just with dark rye bread
Kvass isn't communist at all! It was mentioned in the primary chronical describing the celebration of Vladimir the greats baptism in 996
It’s not communist but it was known as communist Coca Cola because of it’s popularity during the Soviet Union
It is alcohol 🎉
0.5‰ is not alcohol
6 days to get a cold drink 😮
Kvass is equivalent to UK "small ales" and the very light Weiss biers and Pilsens of Europe- the only safe way to consume water was with alcoholic content. Imagine how foul Thames and other London river water was (Brent, Fleet, Wandle, Lea, Roding, etc)- full of sewerage (until fairly recently), dead and butchered animals, humans, hospital waste, industrial waste (mainly concentrated animal pee and pooh for tanning and weaving)- revolting. So boiling it with a weak mash, then fermented was the only way to hydrate & stave off illness.
Kids used to drink 0.5-2% alcohol standard in UK till the killjoy Puritans and their watered down party pooper Methodists kissing cousins (often literally) ruined everyone's fun
That's great info thanks!
Kvas* not kvass, one "s" not two.
Not sure where you’ve seen that as all English sources translate from Russian with 2 s’
@@NikitaVorontsov Kvas is actually the proper translation.
kvass seems to be the norm
@@hammothw4814 Misnomer*
@@Boddah. maybe, but kvass is much more common, and also used in dictionaries and wikipedia, so i think it will be 'kvass' for some time due to adoption.
get a haircut