This Bread Kvass (квас in Russian) will become your next summer favorite! Sometimes called Russian Coca-Cola in the 90s, but slightly fermented drink has been quenching thirst for centuries across Russia, Ukraine and Eastern Europe. This unique drink provides refreshing carbonation without all the additives of modern soft drinks.
Why You'll Love This Recipe
- Refreshing and Fun to Make - perfect for a hot summers day with a natural gentle fizz, nothing beats serving your own homemade Kvass that you made yourself
- Nostalgia - brings you back to your youth where you either bought it in a barrel on the street, or your dedushka made it to enjoy for the summer - authentic flavor
- Healthier - much better than store-bought soft drinks without additives, naturally fermented, considered non-alcoholic (even though there's a bit), and has Vitamin B from the bread and yeast
- Budget Friendly - turn your stale or day old Rye Bread into something delicious to drink
How to Make Bread Kvass
Day 1 (best prepared at night)
- Toast - toast the bread on a dark toaster setting. The darker the toast, the darker the kvas will be, a little blackness is ok. (dont burn the toast too dark)
- Steep - fill large stock pot with 5 quarts of water and bring to a boil. Remove from heat, add toast and leave to infuse.
Day 2
- Strain - using a cheesecloth, strain the bread drink to remove any bread floaties. Discard the bread.
- Lightly Warm - pour into a clean pot and quickly warm on the stove until it is warm, around 95°F (35°C). Don't heat water higher than 110°F (45°C), or it will kill the yeast. If the water is cold, the yeast won't activate.
- Initial Fermentation - Remove warmed Kvass from heat. Add the yeast, sugar, honey and raisins. Stir to make sure the sugar and honey are fully dissolved. Allow to sit at room temperature for about 8 hours (can ferment for 24-48 hours for stronger Kvass). You will see foam and bubbles start to form.
- Strain - using a cheesecloth, strain Kvass into a bowl. Add 2-3 raisins in each soft drink bottle, pour Kvass into bottle (leaving few inches of head space) and seal tightly.
- Refrigerate - place in fridge for 3 days to allow flavors to develop as fermentation slows. Release pressure daily.
- Enjoy - serve cold, it should be fizzy, tangy, sweet with a malty profile.
Flavor Variations
- Fruity - add chopped apples, berries or even citrus zest, I like to make Blackcurrant Kvass
- Herbal - add fresh mint, thyme or even fresh dill or an aromatic flavor
- Drier Kvass - reduce the amount of sugar for a more beer-like flavor
- Spiced - experiment by adding a small amount of ginger, cinnamon or cloves
Recipe Tips and FAQs
- Bread - any dark Rye bread works, even Pumpernickel, the darker the better. Wheat Bread will make a lighter Kvass without the deep flavors.
- Hygiene Matters - clean all equipment you are using and ensure soft drink bottles are rinsed and clean
- Room Temperature - consistent temperature is best for fermentation. Too warm (over 86°F or 30°C) will cause excessive alcohol or sour flavor, and if temperature is too cool it slows down the process
- Toast Bread - you want to toast the bread well and allow to steep for maximum flavor
- Mold - you shouldn't see mold but if you do, discard and start over again with fresh ingredients
Can I Use Baker's Yeast?
Brewer's Yeast produces a cleaner result and flavor which is optimized for Brewing (often sold in 7g packets or 2 teaspoons). However, you can substitute with Active Dry Baker's Yeast (2 level teaspoons) but the flavor might taste a bit different. Nutritional Yeast will not work.
No Bubbles?
This might mean that your yeast is old and no longer active. To be sure it's active, proof it before adding. Mix warm water with yeast, add a bit of sugar and wait 10-15 minutes until bubbles and foam forms. Then add your yeast mixture to Kvass.
Is Kvass Alchoholic
Kvass usually has less than 1% alcohol content, but that will increase the longer it ferments. Many people consider it non-alchoholic, and if you buy it in your Eastern European grocery you will be safe. However, homemade Kvass always tastes better! It's like a non-alcoholic beer, but has low alcohol.
How Long Does Kvass Last?
The fermentation doesn't completely stop while in the fridge, so it keeps changing. Best enjoyed within 1 or 2 weeks for best flavor.
Russian Drinks You'll Love
- Medovukha - like a Honey Kvass, naturally fermented
- Horseradish Vodka - Hrenovuha
- Kompot - boiled Berry Juice
- Sea Buckthorn Tea - a bright orange tea with hard to find berries
- Thyme Tea - (Чай с Чабрецом)
- Homemade Cranberry Juice
- Sweet Beet Kvass - not the salty soup Kvass that is popular in the west
They say that the peasants drank Bread Kvass more than water. The process is quite commercialised now, where you can buy Kvass in the grocery store, beside the Pepsi. However it just doesn't taste as good as the home brew (watch along in the video for tips). Bon Appetit! Приятного аппетита!
Equipment
- 1 Stock Pot
- Cheesecloth and Bowl for straining
- Soft Drink Bottles
- funnel
- Toaster
Ingredients
- loaf dark Rye Bread 1lb (450g)
- 5 quarts Water 5 litres
- 1 tablespoon Honey optional
- 1 ½ cups Sugar
- 2 teaspoons Brewers Yeast or Active Dry Yeast 7 grams or 1 packet
- 2 tablespoons raisins
Instructions
Day 1
- Toast - toast the bread on a dark toaster setting. The darker the toast, the darker the kvas will be, a little blackness is ok. (dont burn the toast too dark)
- Steep - fill large stock pot with 5 quarts of water and bring to a boil. Remove from heat, add toast and leave to infuse.
Day 2
- Strain - using a cheesecloth, strain the bread drink to remove any bread floaties. Discard the bread.
- Lightly Warm - pour into a clean pot and quickly warm on the stove until it is warm, around 95°F (35°C). Don't heat water higher than 110°F (45°C), or it will kill the yeast. If the water is cold, the yeast won't activate.
- Initial Fermentation - Remove warmed Kvass from heat. Add the yeast, sugar, honey and raisins. Stir to make sure the sugar and honey are fully dissolved. Allow to sit at room temperature for about 8 hours (can ferment for 24-48 hours for stronger Kvass). You will see foam and bubbles start to form.
- Strain - using a cheesecloth, strain Kvass into a bowl. Add 2-3 raisins in each soft drink bottle, pour Kvass into bottle (leaving few inches of head space) and seal tightly.
- Refrigerate - place in fridge for 3 days to allow flavors to develop as fermentation slows. Release pressure daily.
- Enjoy - serve cold, it should be fizzy, tangy, sweet with a malty profile.
Video
©PetersFoodAdventures.com
Ken Hammel
When I visited Russia in 1972, I had kvass from the large barrels on wheels that you could easily find on the street. Yes, it was served in a communal glass. You swigged it down right there and returned the glass to the woman who sold it. She then rinsed the glass by inverting it over a water fountain that presumably dispensed a dilute disinfectant.
I loved the stuff. Now I make it myself, using old sourdough rye bread and honey or sugar. For the best result, I ferment it with a little sourdough bread starter, and then follow up a day later with a little baker's yeast. With just sourdough starter, it can be a little too pungent. With just baker's yeast, it doesn't get tart and fruity enough.
The lactic acid bacteria that are needed to make kvass tart are present as contaminants in baker's yeast, so that approach does work. Brewer's yeast is generally free from lactic acid bacteria, so if that's what you use, the bacteria have to come from your kitchen implements, your hands, etc. They are certainly everywhere, but in this case the tartness may develop only slowly.
I would say that kvass is in fact probiotic like kombucha. It contains a diversity of wild microorganisms that may be good for a person's health. Thanks for your interesting post!
Ali Gibson
How much Kvass does this recipe produce and how long is it good for in the refrigerator? Thanks.
Peter's Food Adventures
Hi Ali, It makes about 5 liters or 5 quarts roughly. It keeps usually for a few weeks in the fridge. Just remember to keep it in a plastic soda bottle for the carbonation.
Jon Jay
There is a reason in English we spell kvass with a double-ss. A single-s at the end of a word often has a “zee” sound as in the words “has”, “goes”, and “was”, for example. Compare this to other words ending in double-s, such as “mass” and “floss”.
Laura
When you say leave for 6-8 hrs....is that on or off the heat?
Peter's Food Adventures
Hi Laura, the kvass is off the heat and warmed to 35C/95F (don’t overheat). I just leave it on my kitchen counter, usually overnight. You should see bubbles and foam start to rise in the kvass mixture. 😊
Helen
I drank Kvass recently in Russia and loved it, especially in soup. You've made me see it's not that hard to replicate at home. I'll be trying it for sure. Thanks!
PetersFoodAdventures
Thanks so much for checking it out! Be sure not to use a Kvass that's too sweet! Most Eastern Europeans delis will sell it.
Brynn
I was going to make your kvass but the rye bread I have is loaded with caraway seeds. Is that going to make the kvass funky? Thank you!
PetersFoodAdventures
Caraway seeds sound interesting. I've never made it with caraway rye, however I think it would make the flavour great. There's always a chance it will be so subtle, you won't even notice it. Give it a try, and let me know how it went!
Gretchen
Definitely a new one for me!
PetersFoodAdventures
Thanks for checking it out Gretchen. Naturally carbonated drink, got to be better than coke! 🙂
lynne hoareau
Really found this fascinating Peter 🙂
PetersFoodAdventures
Thanks Lynne! and refreshingly delicious too 🙂
Tasty Eats Ronit Penso
I've had the commercial version and liked it. For some reason I always thought the preparing process was much longer. I'm glad to know it's actually not that hard to make at home. Thanks for the detailed recipe. 🙂
PetersFoodAdventures
yeah, it's surprisingly easy to make! 🙂
Cooking For The Time Challenged
How interesting! I have never heard of this. Thank you!
PetersFoodAdventures
No worries! Thank YOU for checking it out! Homemade is so much better than the store bought versions, maybe I just like it sweet!