Homemade kvass from malt (rye, barley, wheat)

By color, taste and smell, correctly made homemade kvass from malt cannot be distinguished from natural store-bought drinks prepared in accordance with GOST. We will look at classic technology that has been tested for decades.

Theory

Kvass made from fermented rye malt is considered traditional, but in the proposed recipe you can use any other malt in the same proportions, for example, barley or wheat, although the taste will change. Next, let's look at the difference between fermented and unfermented malt.

In the production of alcoholic drinks, we use unfermented malt, which we break down into sugar, and then process it into alcohol through fermentation. But for kvass, it is better to take the most fragrant fermented malt used in baking (after germination and drying, the grains undergo additional heat treatment at 50-70 °C in an airless chamber).

Fermented malt does not participate in fermentation, since high temperatures destroy the enzymes in the grains that are responsible for breaking down starch into ordinary sugars, but it makes kvass more aromatic and tastier. To saturate the drink with carbon dioxide, beet sugar will ferment for several hours.

A small amount of sugar (according to the recipe) to obtain carbon dioxide is 100 g, then use your taste as a guide. The drink can be further sweetened before bottling. In the latter case, compressed yeast is suitable instead of dry yeast, but it can give the kvass a nasty yeasty taste, so it’s better to use dry yeast.

After the first production, a sediment remains, which is called “thickness” and is a natural leaven that replaces yeast. To obtain kvass from malt without yeast, during subsequent production add a handful of starter from the first batch.

Ingredients:

ground fermented rye malt – 50-80 g (a little more than half a glass);
water – 2 liters;
sugar – 100-150 g;
dry yeast (bakery) – 5 g (only for the first batch).

Malt kvass recipe

1. Bring water to a boil, remove from heat, cool to 50°C.

2. Slowly add malt to hot water, stirring constantly so that lumps do not appear. The result should be a homogeneous mixture resembling choux pastry. Leave to infuse for 2-3 hours.

3. During the first production (if there is no starter), after the kvass wort has cooled to 26-28°C, pour 100 ml of water separately into a glass and dilute the yeast in it according to the instructions on the package. If the temperature is above 30°C, the yeast may die.

4. Add diluted yeast or a handful of starter (“thick”) to the wort, add sugar.

5. Stir until the sugar is completely dissolved. Cover loosely with a lid, leave for 8 hours to ferment in a black place (covered) at room temperature (18-26°C).

6. Filter malt kvass through 2-3 layers of gauze.

The sediment can be collected in a separate container and stored in the refrigerator for no more than a day. This is a natural starter that replaces dry yeast in subsequent servings of the drink.

7. Try the drink. If desired, add sugar to taste.

8. Pour the kvass into storage containers - plastic or glass bottles, jars. Leave 3-5 cm of free space in each container. Close tightly.

9. Before use, place the bottles in the refrigerator or basement at a temperature of 2-10°C for at least 3-4 hours to cool and saturate with carbon dioxide (carbonation).

The shelf life of malt kvass is up to 5 days. The drink comes out non-alcoholic or with the lowest alcohol content (up to 0.5%).

Kvass with rye malt

Mon, April 6, 2015

Real Russian kvass with rye malt is an unusually tasty and fragrant drink. It is simple and easy to prepare at home, the main thing is that you have rye malt available.

I use a relatively small amount of yeast in this recipe, which obviously adds healthiness to the finished drink. I write the amount of sweet sand as we like in our family, and you can add more so that the kvass is sweet.

When making any homemade kvass, you should keep in mind that the most delicious and necessary drink comes out when it is allowed to ripen. So don’t rush, just forget about the kvass in the refrigerator for a day or two.

Highly carbonated rye kvass, very fragrant and even somewhat intoxicating, will pleasantly surprise you with its taste and give notes of coolness on a hot day. Prepare for your health!

Ingredients:

Making a dish step by step:

Homemade rye kvass contains water, rye malt, sweet sand and the freshest yeast. The compressed yeast can be replaced with dry yeast, then you will need 3 times less - that’s about a quarter of a teaspoon.

Place a pan of water on the fire and bring it to a boil.

Pour rye malt directly into boiling water. It will begin to boil intensely and foam.

Stir everything until the malt brews.

Now add sweet sand to the hot liquid and stir until it dissolves. Let the contents of the pan cool.

Pour about 100 ml into a glass and cool the infusion to a slightly warm state. Crumble the yeast into it and mix.

Recipe for homemade malt kvass

Kvass is an ancient Russian low-alcohol drink. In Rus', everyone drank it everywhere, from boyars to serf farmers. Even in those ancient times, there were dozens of kvass recipes. Kvass had a strength of up to 15° degrees. About a person who drank a lot of kvass and was slightly intoxicated they said: “he was sour.” There was even a profession called kvass, who was engaged in the production of various kvass (bread, malt, fruit, okroshka). Kvass was first made to quench thirst; it had a refreshing property and a pleasant taste. Kvass prepared at home is even tastier than store-bought, and the cost of the foamy drink is several times lower. It’s easy to create kvass from malt, all the ingredients are available, all you have to do is choose a suitable recipe.

Basically, when making kvass, two types of malt are used: fermented and non-fermented. The malt itself can be made from wheat, barley, or rye. Fermented rye malt is used more often; it produces black, sweet kvass with a bready smell. For okroshka kvass, unfermented rye, wheat or barley malt is suitable; the drink it produces is light with a corresponding sourness in taste.

Recipe for kvass from barley malt

The usual recipe for delicious kvass, which will be ready in a few hours. The basis of kvass is homemade rye crackers made from flour and malt.

Ingredients:

Rye flour – 500 gr;
Barley malt – 250 g;
Water – 4.5 l;
Sunflower oil – 1 tsp;
Sugar – 200 gr;
Dry yeast – 1 tsp.

Manufacturing:

Grind light barley malt in a coffee grinder. If there is no store-bought malt, then how to create it at home is written here.
Mix rye flour, malt, add 400 ml of water and knead into a stiff dough. The dough must be thoroughly kneaded so that the starch from the flour dissolves better in the water. Form the dough into a kolob.
Grease a baking dish with oil. Place the bun in it, lightly distribute it in shape. Preheat the oven to 70°C, place the pan with the dough in the oven and leave for an hour. At this temperature, starch, under the action of malt enzymes, turns into sugar.
Increase the oven temperature to 175°C and leave for another 45 minutes.
Remove the baked kolob from the mold, divide it into small pieces of 3-4 centimeters. Place the pieces on a baking sheet and place in the oven for 30 minutes at 180°C, during this period of time the sugars caramelize, which will ultimately give the color and taste of kvass. Fundamentally! It is not allowed to raise the temperature above 200 degrees; at this temperature, instead of caramel, you will get dextrins and this will spoil the taste of kvass. Let the crackers cool.
Pour water into the pan, add sugar, stir. Place 300 grams of prepared crackers on this amount of water. Add diluted yeast, cover the pan with a lid and let sit for a day. Strain the finished kvass into bottles and leave for several hours to fill the bottles with carbon dioxide in a warm place. Then put the bottles in the refrigerator or cellar, when the kvass has cooled, you can drink it.

Recipe for rye kvass from fermented malt

That unique kvass that we drank as children, with the smell of bread and sweetness in the taste.

Ingredients:

Water - 6l;
Fermented rye malt - 150g;
Sweet sand - 200 gr;
Dry yeast - 10 gr.

Manufacturing:

Pour water into a saucepan and boil. When it cools to 50-50 degrees, add malt and stir well. Leave to infuse for 3 hours.
When the kvass wort has cooled to 30°C, add sugar and stir. Pour 100-150 ml and dilute dry yeast in it. After 10 minutes, add the raised yeast to the wort. Leave to ferment for 8-10 hours.
Strain the finished kvass, pour into plastic bottles and place in a cool place. After 3-4 hours the drink will be ready to drink.

Video recipe for making kvass:

Kvass on malt with sourdough

This is a recipe for homemade kvass without yeast, actually as a second option; instead of yeast, sourdough is used. You can read how starter for kvass is prepared at home.

Ingredients:

Fermented rye malt - 150g;
Sweet sand – 150g;
Rye sourdough – 150 g;
Water – 5 l.

Manufacturing:

Stir malt in warm water (50° degrees), add sugar. Leave for 2-3 hours.
When the wort has cooled to 25-33 degrees, add the starter and leave the container for fermentation. After 10-12 hours, filter the kvass and bottle it. Cool the bottles and you can drink kvass.

Monastery kvass recipe

A very necessary and fragrant monastery kvass, a very popular recipe among almost all housewives. It contains fruits, herbs, honey. This whole combination makes the taste of this drink unforgettable. And it is prepared quite simply, but a little longer than the above recipes.

Compound:

Rye fermented malt – 200 g;
Rye or barley flour – 200 g;
Rye sourdough – 2 tbsp. l.
Apple – 1 piece;
Lemon – ½ pc.
Raisins – 1 tbsp;
Honey – 50 g;
Cumin – 1 tsp;
Dried raspberry leaves – 15 g;
Water – 2.5 l.

Manufacturing:

Pour 0.5 liters of boiling water into the flour, stir the mixture thoroughly until smooth. Let cool.
Separately soak the cumin in boiling water, filter the cooled infusion. Wash the lemon, cut off the zest and squeeze out the juice. Cut the apple into pieces, remove the core and seeds. Instead of an apple, you can take a pear. Pass the apple slices through a meat grinder together with the raisins.
Pour hot water heated to 50-55°C over the malt, add raspberry leaves and leave for two hours.
When the wort has cooled to 30 degrees, combine all the ingredients (fruit, cumin decoction, lemon juice with zest, honey and starter) and stir.
Leave in a warm place to ferment for two or three days. To determine readiness, you can take samples. Strain the finished wort through a fine sieve or cheesecloth, pour into plastic bottles, add 2-3 cm of air. Wait until the bottles are filled with gas and put them in the refrigerator to cool.

The benefits of malt kvass. Homemade kvass made from malt is very beneficial for the body. It contains many minerals and a lot of vitamins. In addition to the fact that the foamy drink relieves thirst, it has a beneficial effect on the entire digestive system. Beneficial bacteria and lactic acid are very useful for dysbiosis. Vitamin C (a low-molecular organic compound of relatively simple structure, essential for all living things) C will help in the prevention of colds and increase performance. It is worth keeping in mind that kvass contains a small percentage of alcohol, so do not drive a car after drinking a lot of kvass.

Kvass from rye malt

For thousands of years, Slavic peoples have revered the sweet and sour, fragrant foamy drink - kvass. For a long time in Rus', kvass was adored by commoners, rich people, and even royalty. Nowadays, in most populated areas of the Russian Federation, in the summer you can find kvass stalls and sellers of draft draft drinks, and on store shelves there are often plastic bottles with carbonated dark kvass lined up in a row. But, unfortunately, store-bought drinks cannot compare homemade kvass Because store-bought kvass is a soda drink flavored with flavorings, dyes and flavorings.

In fact, every lover of a regular drink has his own secrets for making it. Kvass is made, for example, from whey, vegetable ingredients (apples, lemon, rhubarb, carrots, beets, cabbage, cranberries, currants, etc.), rye bread and crackers. To give the drink a special smell and taste, add herbs (thyme, oregano, mint, lemon balm), pine and spruce needles, raisins, honey to the kvass. They even make kvass from celandine, horseradish, instant coffee, banana peels - such unusual, one would imagine ingredients. But traditional kvass is one that was made from either crackers or rye malt .

Kvass is used as a base for okroshka. This drink is also used to make borscht, cocktails, and is used in making marinades for chicken and meat. Instead of water, use kvass when baking bread. Gourmets make jelly, ice cream, and cookies from the foamy drink. Fans of intoxicating drinks prepare mash and moonshine from kvass.

Composition, calorie content, strength of kvass

If we talk about traditional malt kvass, it is impossible not to appreciate its high vitamin content. This drink contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (E, H, B, PP), microelements (fluorine, phosphorus, zinc, cobalt, copper, iron, molybdenum), amino acids (leucine, phenylalanine, lysine, valine, etc.). Aromatic herbs and fruits added to kvass multiply the benefits of the drink and add abundance to the taste of the drink.

The benefits and harms of kvass

Kvass improves metabolism and has a beneficial effect on the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . During the fermentation of kvass, substances are formed that normalize digestion and eliminate the effects of dysbacteriosis. It restores the functioning of the heart muscle and blood vessels. The old Slavic drink is consumed when there is a loss of strength, lethargy, or a decrease in the level of immunity. Vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and amino acids in kvass help fight viral and bacterial infections. Kvass is a real boon for people with vision problems (cataracts, optic atrophy, glaucoma).

Despite all the medicinal properties of kvass, it also has contraindications. Kvass is consumed with caution in case of kidney and liver diseases. This drink is not recommended for people suffering from stomach ulcers. Pregnant and lactating women should drink kvass with caution due to the danger of water retention in the body. Even car drivers will have to avoid a glass of cool kvass, since even a small percentage of alcohol can lead to unpleasant consequences.

Recipe for kvass from fermented rye malt

To produce fragrant kvass at home, fermented malt is taken (one whose grains have been sprouted, dried and heat-treated at a temperature of about 60 degrees). True, for a drink with fermented malt, yeast will also be required, since such malt has lost its fermentation characteristics due to high temperatures. But it is from such malt that a more fragrant and savory drink comes out. You can purchase fermented rye malt at a retail price of approximately 150-250 rubles per kilogram.

Ingredients

Malt – 100 g;

Dry yeast (for baking) – 10 g.

Manufacturing process

Boil water and then cool to a temperature of 50 degrees;

Carefully pour malt into the cooled water in a narrow stream, stirring so that no hard lumps form. The mixture of malt and water resembles liquid pancake batter. Leave the mixture for 3 hours at room temperature;

After some time, when the temperature of the malt-water consistency is slightly warm, below 30 degrees (for this size of water, it will take approximately 30-40 minutes to cool), pour a little water (about 150-200 ml) into a comfortable container. Dissolve dry yeast in water, pour back into the main malt-water mass, stir;

Add sugar, stir. Close the container with the starter with a lid so that there is air access. Leave in a dark place with a temperature of 20-28 degrees for 12 hours;

Filter the kvass through two or three layers of gauze (do not pour out the sediment!). Pour into convenient containers (plastic bottles, glass jars, etc.), leaving free space at the top. Close tightly;

Place the kvass in the refrigerator to cool for 4 hours.

If desired, the finished kvass can be made sweeter by adding a certain amount of sugar to it after fermentation is complete. This drink is stored in the refrigerator or cellar at a temperature no higher than 10-15 degrees for 5 days.

According to the indicated recipe, the first starter for homemade kvass is made. The second and next time, you can create a drink in which leaven sediment is used instead of yeast. It is added at the step when the malt-water mixture has cooled to a temperature of about 25-28 degrees, thoroughly mixed, sugar is added and set for fermentation, repeating the same steps as in the indicated recipe.

Recipe for kvass from unfermented malt

If desired, you can make kvass from malt that has not undergone heat treatment. The cost of unfermented and fermented malt is approximately similar.

Ingredients

Malt (unfermented ground) – 100 g;

Flour (wheat) – 100 g;

Raisins – a small handful (20-25 pieces).

Manufacturing process

Heat water (1 liter) to a boil. Cool, carefully add malt and flour, mix well. Leave at room temperature for 3 hours;

When the temperature of the consistency is about 30 degrees, add unwashed raisins. Stir and cover the dishes with a lid or towel until the allotted time has expired (3 hours);

Pour cool water into the starter (the remaining 2 liters). Place in a warm, dark space for up to 24 hours;

Strain the drink. If desired, add sugar and stir. Pour into bottles and leave to mature for a day in the cold.