Homemade kvass from malt (rye, barley, wheat). Kvass from rye malt

For more than a thousand years, the Slavic peoples have revered the sweet and sour fragrant foamy drink - kvass. Since ancient times in Rus', kvass was loved by commoners, rich people, and even monarchs. Today, in most settlements of Russia, in the summer you can find kvass tents and draft drink vendors, and plastic bottles with carbonated dark kvass often stand in a row on store shelves. But with real homemade kvass purchased drinks, unfortunately, can not be compared. Because shop kvass is a soda drink flavored with flavors, dyes and flavors.

Almost every lover of a traditional drink has his own secrets of its preparation. 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 aroma and taste, herbs (thyme, oregano, mint, lemon balm), pine and spruce needles, raisins, honey are added to kvass. They even make kvass from celandine, horseradish, instant coffee, banana peel - such unusual, seemingly components. However classic kvass- one that was prepared either from crackers, or from rye malt.

Kvass is used as the basis for okroshka. Borscht is also made from this drink, it is used in the preparation of marinades for chicken and meat. Instead of water, kvass is used when baking bread. Sweet tooths make jelly, ice cream, cookies from a foamy drink. Fans of intoxicating drinks prepare from kvass.

Composition, calorie content, kvass strength

If we talk about classic malt kvass, then it is impossible not to appreciate its high fortification. This drink contains vitamins(E, H, B, PP), trace elements(fluorine, phosphorus, zinc, cobalt, copper, iron, molybdenum), amino acids(leucine, phenylalanine, lysine, valine, etc.). Fragrant herbs and fruits added to kvass multiply the benefits of the drink, add variety to the taste of the drink.

The calorie content of home-cooked kvass is low - no more than 30 kcal (per 100 g), it contains no fats at all, few proteins, the amount of carbohydrates is about 5-5.2 g per 100 g of product. Kvass is a drink in which alcohol usually does not exceed 2.5%. But sometimes connoisseurs make all kinds of cocktails, which include kvass and. Naturally, the strength of the drink with such mixing increases significantly, but its taste becomes quite rough.

The benefits and harms of kvass

Kvass improves metabolism, has a beneficial effect on the digestive tract. During the fermentation of kvass, substances are formed that normalize digestion and eliminate the consequences of dysbacteriosis. It normalizes the functioning of the heart muscle, blood vessels. An ancient Slavic drink is used in case of loss of strength, fatigue, and a decrease in the level of immunity. Vitamins and amino acids in kvass help fight viral and bacterial infections. A real find is kvass for people with vision problems (cataract, optic nerve atrophy, glaucoma).

Despite all the healing properties of kvass, it also has contraindications. Kvass is used with caution in diseases of the kidneys and liver. This drink is undesirable for people suffering from stomach ulcers. Pregnant and lactating women should drink kvass with caution because of the threat of fluid retention in the body. Drivers will also have to refuse a mug of cold kvass, since even a small percentage of alcohol can lead to unpleasant consequences.

Recipe for kvass from fermented rye malt

For the manufacture of fragrant kvass at home, fermented malt is taken (the one whose grains have been germinated, 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 properties due to high temperature. However, it is from such malt that the most aromatic and tasty drink is obtained. You can buy fermented rye malt at a retail price of about 150-250 rubles per kilogram.

Ingredients

• Malt - 100 g;
• Sugar - 200 g;
• Water - 4 l;
• Dry yeast (for baking) - 10 g.

Cooking process

If desired, ready-made kvass can be made sweeter by adding a certain amount of sugar to it at the end of fermentation. Such a drink is stored in a refrigerator or cellar at a temperature not exceeding 10-15 degrees for 5 days.

According to the specified recipe, the first sourdough for homemade kvass is made. For the second and subsequent times, you can make a drink in which kvass sediment is used instead of yeast. It is added at the stage when the malt-water mixture cools down to a temperature of about 25-28 degrees, it is 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 about the same.

Ingredients

• Malt (unfermented ground) - 100 g;
• Flour (wheat) - 100 g;
• Water - 3 l;
• Raisins - a small handful (20-25 pieces).

Cooking process

Preparation of kvass from malt takes no more than two days, and at cost this drink is a little more expensive than water. But if you make some effort, you can create a real miracle with your own hands and touch and taste kvass, invented by distant ancestors. The recipe for kvass from malt is useful to all lovers of this wonderful drink who prefer natural products. Before making kvass from malt, you need to prepare a starter. Pour malt into a small enameled saucepan and pour boiling water over it. Immediately mix well so that there are no lumps - you should get a mixture like choux pastry.

It will be enough to add 1 cup of malt per liter of boiling water. Leave the brewed malt for 2-3 hours, after which it can be poured into any large glassware - a jar or bottle. Add two teaspoons of dry yeast, 100 grams of sugar, mix well again and put the starter in the refrigerator or any other cool place.

From this amount of sourdough, it will be possible to prepare any amount of homemade kvass on malt. To make the drink tasty and healthy, pour the sourdough only with cold boiled water.

For one glass of finished sourdough, you need to take three liters of water and 4-5 tablespoons of sugar - to taste. You can add a few tablespoons of light raisins. Mix well and put in the refrigerator or cellar - in any cool place.

According to this recipe, kvass from rye malt will be ready the next day. Strain the finished drink through several layers of gauze, do not throw away the thick. On its basis, it will be possible to prepare a fresh drink. To refresh the starter, you will need to add half a glass of wort and pour chilled boiled water. This procedure can be repeated until the wort runs out, then prepare a new starter and prepare a delicious drink all summer long.

Kvass from rye malt can not only be drunk in hot weather, it can be used to prepare various cold soups. To give a special taste, you can add raisins or lemon zest, children love kvass with the aroma of cinnamon and vanilla.

Traditionally, kvass is served in large mugs well chilled, but pieces of ice can also be added if desired.

What is malt? What is it like?

As mentioned above, the main ingredient in the manufacture of kvass is malt, which is obtained from sprouted grains. It is made from wheat, rye, barley, oats and millet. The grain is first germinated, then dried and ground. In the first case, green malt is obtained, in the latter - dry. Rye and barley malt used for brewing are in the greatest demand. Other varieties are mainly used in bread baking.

Rye malt can be fermented (dark) or non-fermented (light)

The differences between these species are not only in the method of obtaining and color, but also in the field of use. To give the malt a red-brown dark color, the germinated grain is fermented before drying, that is, languishing at a high temperature. It is almost impossible to prepare such malt at home. Difficulties usually arise in maintaining the desired temperature regime for a long time. But light or white malt, from which a tiny kvass is obtained, can also be prepared at home.

Recipe for making malt for kvass

Ready dry malt can be bought at the store. You can also cook it yourself. To make kvass from rye malt at home, you need to start by preparing the ingredients. To prepare malt: Thoroughly rinse the rye grains, remove spoiled and empty seeds. Put them in a container with a layer of no more than two centimeters. Top with sterile gauze. Spray with a spray bottle several times a day.

Make sure that the grains do not dry out and are not too wet. After 3-4 days, sprouts appear. When they become the size of a grain or more, the first stage can be considered completed. Sprouted grains are green malt. Then they need to be dried at room temperature for two days. After the grains have dried, they can be ground all at once or put into a clean container with a lid and taken as needed. This is how dry malt is obtained. Now you can start making kvass.

White kvass from dry malt

From self-prepared malt, you can make white or okroshka kvass. This will require the following Ingredients:

• wheat flour - ½ cup;
• dry non-fermented malt - 1 cup;
• clean drinking water (preferably spring or bottled) - 3 liters;
• ready-made yeast sourdough - 1 teaspoon;
• raisins - 10-12 pieces.

If there is no yeast in the house leaven , you can cook it yourself. To do this, stir 5-10 grams of pressed yeast with one tablespoon of sugar and two tablespoons of flour. Pour the mixture into ½ cup of warm boiled water and leave on the table for half an hour. This starter should be stored in the refrigerator for no more than two weeks.

Making kvass from malt at home begins with the preparation of the wort. To do this, malt and flour are brewed in a liter of boiling water, transferred to earthenware and cooled to 38 degrees. Then you need to add dry raisins and yeast sourdough. Mix and leave for a day to ferment. After the specified time, add the rest of the water, and after another day or two (depending on the desired acid of the drink), the kvass will be ready. It is necessary to pour it into clean jars and put it in the refrigerator.

Rye kvass at home from fermented malt

Fragrant and invigorating dark kvass with a pleasant aftertaste of honey is obtained from fermented malt. The process of obtaining it is quite laborious, so it would be better to buy the main ingredient of the bread drink in finished form. Before you make kvass from malt at home, you should prepare the starter. To do this, a glass of dry fermented rye malt is brewed with a liter of boiling water. After a couple of hours, when the mixture has cooled to 38 degrees, you need to add 4 tablespoons of sugar and 2 teaspoons of dry yeast to it. After that, the jar is well mixed. We can assume that the leaven is ready.

Further, in order to directly get kvass from dry malt at home, you need to take 1 glass of sourdough, pour it with three liters of cold boiled water, add 5 tablespoons of sugar, 10 pieces of raisins and send it to a cool place for a day. Rye kvass according to this recipe is prepared very quickly. After the specified time, the bread drink is filtered into a clean container through several layers of gauze. There is no need to throw away the remaining thick. It is refreshed with ½ cup of sourdough from the refrigerator, sugar is added, poured with cold boiled water and the kvass is set to ripen again.

A delicious recipe for kvass from malt at home based on barley

No less pleasant in taste and useful is barley kvass. It is made from dry malt or liquid malt extract based on barley grains. Kvass at home from malt is made such ingredients:

• malted barley extract in liquid form - 2 tablespoons;
• sugar - 250 g;
• dry yeast - 1 teaspoon;
• citric acid - ½ teaspoon;
• boiled water - 3 liters;
• raisins - 10-12 pieces.

Pour 3 liters of boiled water at room temperature into a container, add sugar, citric acid and malt extract, mix. Sprinkle dry yeast on top. Without stirring, leave for 6 hours to ferment. After the specified time, pour kvass into bottles or jars, add a few pieces of raisins to each and refrigerate for a day until ripening. Barley kvass is obtained with a mild grain flavor, slightly carbonated and very healthy.

Kvass from malt: how useful and is there any harm

Real homemade kvass, made from malt, contains a huge amount of vitamins and minerals, so its regular use will only benefit the body. But people with gastritis, cirrhosis of the liver and hypertension should limit its use. This is explained by the content of ethyl alcohol and various acids in the composition of the bread drink.

Kvass at home from malt has a number of useful properties, among which are the following:

• quenches thirst
• saturates the body with vital energy,
• vitamins and minerals;
• favorably affects the digestive system,
• contributes to the rapid digestion of food and the restoration of normal stomach acidity;
• the high content of vitamin C allows the use of kvass for the prevention of respiratory and viral diseases;
• lactic acid in its composition contributes to the destruction of pathogenic microflora, and maintains beneficial bacteria in the right amount;
• kvass is an excellent means for weight loss,
• invigorates and improves performance.
• And you should remember that a drink purchased in a store will never replace real homemade malt kvass

The invasion of foreign drinks, which initially swept (in every sense) the domestic consumer, is now experiencing some decline. But this is no reason to be sad. On the contrary, one can perceive such a situation as a reason to return to traditional solutions, including drinks obtained on one's own.

Selection of grain basis

For many centuries (even before the advent of writing) kvass has been actively consumed in Eastern Europe. The craving for it was characteristic of almost all people, regardless of the particular city, age and social status. Today, it seems that you can buy a ready-made drink everywhere, but its quality and safety are in question. Because most manufacturers have long been making just carbonated water with flavorings and taste imitators. There are many options for the basics of making kvass, including real exotic:

• berries;
• fruits;
• needles;
• fragrant herbs;
• raisin.

But still, the traditional solution is out of competition, that is, kvass based on crackers or rye malt.

Composition and calories

Real kvass from malt does not have a high energy value. For every 100 g of product, there is a maximum of 30 kcal. But there are a lot of useful substances for the body:

• vitamins PP, H, E, B;
• amino acids (vital for muscles lysine and valine, phenylalanine);
• trace elements (mainly metals, but also phosphorus and fluorine).

In kvass, even the most diligent chemical analysis will not find the presence of fats. The concentration of proteins is also low, carbohydrates account for only 5% of the mass. It is impossible to ignore the concentration of ethyl alcohol, which normally does not exceed 25 ppm.

Important: this applies only to real kvass in its purest form. If used as a base for cocktails, the saturation of alcohol increases, but true connoisseurs do not like the resulting rough taste.

Benefits and contraindications

Natural drink helps to stabilize the metabolism and the digestive system. The fermentation process leads to the appearance of substances that reduce the risk of dysbacteriosis and its manifestations. For your information: the diagnosis of "dysbacteriosis" can only be made by a doctor, self-treatment for similar symptoms, and even more so unauthorized intake of kvass in case of real dysbacteriosis, is unacceptable.

An ancient drink helps when strength is undermined and fatigue sets in. It helps to strengthen the immune system, helps to resist a number of infectious lesions. Undoubtedly, kvass is useful for those who suffer from pathologies of vision, primarily associated with age-related changes.

But it is important to understand that such a strong tool inevitably carries some danger.

It is not recommended to drink kvass without the permission of a doctor for those who have impaired liver or kidney activity. It is categorically incompatible with a stomach ulcer. It is a bad idea to use kvass for those who are prone to fluid accumulation in the body, especially during pregnancy.

No matter how much you want to use a mug of cold drink on a hot summer day, it is better for motorists to refrain from this idea. And not only to them, but also to everyone who works in transport, manipulates high-speed mechanisms or is forced to make responsible decisions. With caution, it is worth drinking it to young children and those suffering from allergic reactions. There is one more point (not entirely medical, though): it is undesirable to drink kvass before a long journey or an important long-term event.

Recipes

It is easiest to make kvass at home from fermented rye malt. This is the name of a product that:

• sprouted;
• dried;
• subjected to heat treatment at 60 degrees.

It should be noted that it will not work to prepare a drink on such a basis without yeast, since natural fermentation is blocked by strong heating. But this can hardly be considered a disadvantage, because in return, excellent taste and aroma are achieved. The cost of finished rye malt varies from 150 to 250 rubles per 1 kg.

During the preparation process, you will need to use:

• 0.1 kg of malt;
• 4 kg of water;
• 0.2 kg of sugar;
• 10 g dry baker's yeast.

Water is boiled and cooled to 50 degrees. As soon as it cools, pour in the malt in a small stream, while stirring it to prevent the formation of hard lumps. The consistency of the resulting mixture is close to the liquid dough from which pancakes are made. Then the cooking stops, more precisely, a break is made for 3 hours at an air temperature of 20 degrees. When the composition is cooled to less than 30 degrees (cooling will take 30 - 40 minutes), a certain amount of liquid (approximately 150 - 200 g) will have to be poured into another container.

Then you should add dry yeast there, after dissolving it, pour back the stocked workpiece and mix everything. Then add sugar and stir again. Close the container with the starter, but not tightly so that air can pass under the lid. The tank is placed in a dark corner at a temperature of 20 to 28 degrees for about 12 hours. Kvass is filtered through gauze folded in two or three layers. In this case, the sediment cannot be poured out categorically.

The prepared liquid must be poured into the container that is most convenient, always leaving a free gap. The containers are supposed to be thoroughly corked and left in the refrigerator for 4 hours for complete cooling. If there is a desire to make kvass sweeter, this can be achieved by introducing some additional amount of sugar. Important: such an addition should be made only after fermentation is completed.

Preservation of the finished drink is possible for about 120 hours in refrigerators or cellars, where the temperature is stably maintained at 10 - 15 degrees.

So, in addition to kvass, an initial sourdough is obtained. Starting from the second time, you can prepare a drink with the replacement of yeast with kvass sediment. It is required to enter it as soon as the mixture of malt and water has cooled to 25 - 28 degrees. The composition must be thoroughly mixed, supplemented with sugar and left for fermentation; subsequent work does not differ from the initial process.

You can cook kvass using malt that has not been heat treated. The total cost of raw materials differs little. In addition to ground malt in the amount of 0.1 kg, 3 liters of water and 0.1 kg of wheat flour, as well as several dozen raisins, will be required. First, 1 liter is heated to 100 degrees, after cooling, flour and malt are added in thin streams, mixed very carefully. This blank is left in the room for 180 minutes.

After waiting for the liquid to cool to 30 degrees, raisins are introduced into it, which are not pre-washed. The mixed semi-finished product is covered with towels or lids until the end of the scheduled time. Next, add the remaining cold water to the starter. After that, the sourdough is placed in a dark warm corner for 1 day, the aged drink is filtered. You can add sugar to taste, stirring it thoroughly. Ready kvass is bottled and put in a cold place for 24 hours so that it finally ripens.

If, however, preference is given to the fermented type of malt, 100 g of beet sugar is added to the sourdough, which will speed up fermentation. Caution should be exercised when using pressed yeast instead of dry yeast because it sometimes creates a bad taste.

The basic principles for handling barley malt are the same as for the rye variety.

For your information: when it is planned not just to drink kvass, but to make okroshka, malt without fermentation is preferable. It allows you to get a lighter slightly acidic liquid. A longer exposure helps to increase the saturation of the sour taste, by 1 - 3 hours (sometimes more). But at the same time, you will have to try a drink once an hour so as not to encounter an unpleasant result. An alternative recipe is:

• pour 1 liter of water into a small bowl;
• boiling water is mixed with malt;
• mix them and boil again for 5 minutes;
• after a slight thickening, the dishes are removed from the stove and infused for 2 hours, closed;
• Pour 100 g of the chilled base into a separate bowl, add all the intended amount of yeast there (they are stirred until dissolved);
• sugar is added to other malt, also following complete dissolution;
• 2 kg of water is placed in a large saucepan, into which raisins are poured;
• pour the yeast solution, malt into it, the mixed liquid will ferment at room temperature in about 8 hours;
• the prepared drink is cleaned through several layers of gauze;
• to stop yeast fermentation and improve the taste of the product, aging for 2-3 hours in the refrigerator helps.

Do not try to make fermented malt at home. Getting it requires very complex equipment and the strictest observance of technological standards.

But it is quite possible to obtain raw materials without fermentation. White kvass, which is prepared with such malt, can be made darker by introducing roasted rye crackers. But you have to be prepared for a significant change in taste, so first you should try, adapt, so as not to make mistakes at a crucial moment.

See the video recipe for making kvass from malt below.

Kvass is a wonderful natural drink. How to make your own kvass from rye malt, read below.

Kvass from fermented rye malt - recipe

Ingredients:

• purified water - 2 liters;
• rye fermented malt - 120 g;
• sugar sand - 180 g;
• dry yeast - 5 g.

Cooking

Pour malt into boiled water cooled to about 50 degrees. Mix well and let it brew for a couple of hours. When the wort has cooled, pour about 100 ml into a glass, pour dry yeast into it and stir thoroughly. Leave for 10 minutes for the yeast to activate, and then pour it into the total mass. Add sugar there and mix well until it is completely dissolved. We leave kvass for 8 hours to ferment, loosely covering the container with a lid. We filter the resulting drink, distribute it into bottles and put it in the cold.

Kvass on rye malt - recipe

Ingredients:

• rye fermented malt - 5 tbsp. spoons;
• water - 3 liters;
• sugar sand - 50 g;
• raisins - 180 g.

Cooking

First, prepare the starter - pour 3 tablespoons of malt with 1 liter of hot water, add sugar and leave to infuse for 2 hours. After that, pour in the rest of the malt, raisins and pour in the rest of the water. We cover the container with the mixture with a clean cloth and let it brew for 15 hours. After that, the finished kvass is bottled and cooled. And the thick sediment remaining at the bottom of the container can be used as a leaven in the manufacture of a new batch of kvass.

Kvass from rye malt at home

Ingredients:

• purified water - 1 liter;
• fresh yeast - 10 g;
• rye malt - 1 glass;
• sugar - 100 g.

Cooking

Boil water in an enameled saucepan, pour in rye malt and let stand for about 2.5 hours. Then pour the infusion into a glass dish, add sugar, add diluted yeast and put it in the cold for 7 hours.

Homemade kvass from rye malt

Ingredients:

• flour - ¾ cup;
• rye malt - 250 g;
• sugar - ½ teaspoon;
• yeast - 15 g;
• - 250 g.

Cooking

For sourdough, mix yeast with sugar, add flour and 100 ml of warm water. We clean in heat for 2 hours. Pour rye malt with 2.5 cups of boiling water, knead a thick dough and put it in heat for 3 hours. When the mass is suitable, dilute it with 8 liters of boiling water and let it brew. Pour the upper part of the transparent wort into another bowl, add the starter, honey and leave it warm for fermentation. We filter the finished kvass, bottle it, cork it tightly, keep it warm for one night, and then put it in the cold for 3 days. After 3 days kvass will be ready.

Preparation of kvass from rye malt