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

Natural drinks prepared at home are tasty and healthy.

Homemade kvass made from malt is famous for its tonic properties. Malt gives the drink a special aroma, rich color and a balanced sweet and sour taste.

Malt is obtained by artificial germination of different types of grain - barley, rye, oats or wheat.

There are two main types of malt:

• Fermented (dark). For its preparation, the grain is germinated, fermented and ground. Fermentation is understood as the process of holding germinated grains at a high temperature, followed by drying of the raw materials. Such malt has low enzymatic activity and is used as an aromatic additive.
• Unfermented (white). After germination, the grain does not undergo fermentation, but is immediately dried under reduced pressure and temperature. This allows you to save useful enzymes, thanks to which the malt enhances the fermentation processes in an environment containing flour and sugar.

It has a richer bread aroma, gives kvass a pleasant sweetness and a characteristic dark color.

Important! If kvass is intended for making okroshka, you can stock up on unfermented malt. It produces a lighter drink with a slight sourness.

Rye fermented malt for kvass can be prepared at home. This video describes the process:

Recipes for cooking at home

Properly prepared kvass from malt will fully correspond to store-bought counterparts in color and aroma, and surpass them in taste characteristics. At home, you can prepare a drink using yeast or on a yeast-free basis.

with yeast

Yeast malt kvass will be ready within 24 hours. It is most convenient to prepare and infuse a drink in a three-liter jar.

Ingredients:

• clean filtered water - 3 liters;
• sugar - an incomplete glass;
• dark malt - half a glass;
• raisins - 80-100 g;
• dry active yeast - 10 g.

If you want to get kvass with a more pronounced sourness, you should increase the exposure time of the mash by one, two, three or more hours. At the end of each hour, the drink will have to be tasted in order to evaluate its taste.

Step-by-step instruction:

1. Pour 1 liter of water into a small container, bring to a boil and add malt.
2. Stir the mixture, bring to a boil again and boil for 5 minutes until the liquid thickens slightly.
3. Remove the container from the heat, cover with a lid and leave to infuse for 2 hours.
4. Pour half a glass of the cooled base into another vessel and add the entire volume of yeast.
5. Stir vigorously to disperse the yeast.
6. Add sugar to the rest of the malt mass and mix until all grains are dissolved.
7. Prepare a large saucepan, pour two liters of clean water into it and pour out the raisins.
8. Add dissolved yeast and malt liquid to water with raisins, mix.
9. Cover the resulting mass with a lid and leave to ferment at room temperature for at least 8 hours.
10. Pass the finished drink through a filter of several layers of gauze.

Important! In order for the yeast to stop fermenting, and for kvass to acquire a pleasant taste, it is necessary to place it in the refrigerator for several hours.

Watch a video that describes the technology for making kvass from malt with yeast:

Yeast free

This kvass recipe is the simplest of all existing ones, it includes only 4 ingredients:

• crackers from wheat or rye bread - 75 g;
• fermented rye malt - 2 large spoons;
• granulated sugar - 2 large spoons;
• drinking water - 2.5 liters.

The thick, which remains after filtering kvass, does not need to be thrown away. It will serve as the basis for the preparation of a new portion of the drink.

How to cook kvass:

1. Place the pieces of bread in a clean three-liter jar.
2. Pour half the recommended dose of sugar and all the malt on top. The malt in this recipe does not require any special preparation. It is used dry, not steamed, but poured directly from the pack.
3. Fill the jar with water, not reaching the neck for a couple of centimeters. Water should be raw, but always purified or filtered. The taste of the finished drink will directly depend on the softness and quality of the water.
4. Cover the jar with a piece of gauze or bandage. But it is better to use a special polyethylene cover with holes.
5. Place the container on a tray - during fermentation, the liquid may increase in volume and flow out of the neck.
6. Place the jar in a warm place to ferment. The exposure time will depend on the time of year and the temperature in the room. On average, the drink is prepared in 2-4 days, but in the heat, you can taste kvass in a day.

Important! If the crackers in the liquid have sunk to the bottom, this indicates that the bread kvass has already matured.

When the sugar dissolves, the drink should be left for another hour at room temperature, and then cooled.

The video shows step by step how to cook yeast-free kvass:

Malt in the composition of kvass plays the role of a natural dye, it brings spicy notes to the aromatic and flavor bouquet of the bread drink. Thanks to the malt, kvass acquires a pleasant sourness and exudes a hearty aroma of freshly baked bread.

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

Kvass can be made from any type of malt : barley, rye or wheat. This is nothing more than germinated grains that have undergone special processing.

Today, finished products can be easily purchased in the store. The best in the manufacture of the drink is fermented rye malt. After the grains of rye germinate, they are sent for four days to dry at a high temperature (50-70 ° C) in an airless chamber.

Such processing contributes to a fivefold increase in the content of fermentation sugars in the product, which subsequently affects the quality of kvass in the most beneficial way.

* Interesting
If you want to make sweet dark kvass, then the choice should be stopped on red rye fermented malt. To obtain an unsweetened okroshka white drink, you need to take wheat or rye malt that has not undergone fermentation.

home malt

If you could not find malt for kvass on sale, and you do not know how to prepare it, do not despair, we will tell you about it.

How to cook

1. To make homemade malt, you need wheat or neigh grains. They need to be thoroughly rinsed in warm water and left to soak in cool water until sprouts appear. Everything about everything will take about two days. During this time, change the water to the seeds regularly.
2. After two days, we lay out the sprouted grains on a tray or baking sheet and determine it in a cool place where the temperature will not exceed 17 o C.
3. After a few days, the sprouts will reach a length of 1 cm, then our malt is almost ready. Next, the grains are dried, separated from the shoots and ground in a coffee grinder.

Ingredients

• — 2 l + -
• Fermented rye malt- 1/2 cup + -
• - 180 g + -
• - 7 g + -

Cooking

In addition, it is done quickly enough, without agonizing expectations.

1. Pour water into a saucepan and put on fire. When it boils, turn off the stove.
2. Pour malt into cooled warm water (about 50 ° C), stir and leave to infuse for a couple of hours.
3. When the wort has cooled, pour it into a glass, no more than 100 ml and dissolve the yeast in it. We leave them for 5-10 minutes so that the yeast mushrooms are activated and then pour them into a bowl with wort.
4. Pour sugar there, mix until the sweet sand is completely dissolved and, having covered it loosely with a lid, leave the kvass to ferment for 8 hours.
5. After a certain time, we taste an almost ready drink: if you are an unsurpassed sweet tooth, add sugar to taste.
6. We filter the resulting kvass through gauze or a strainer, pour it into bottles and send it to the refrigerator for an hour or two and you're done!

Recently, more and more facts about the dangers of yeast have appeared. For some, this information is like the wind, it was and is not, and many are seriously afraid to use them, but bread "juice" is very much respected.

Well, kvass is a drink for everyone, and even the most picky will be able to find the right recipe. . For example, this one.

Ingredients

• Fermented rye malt - 5 tablespoons;
• Sugar - 2 tablespoons;
• Water - 3 l;
• Raisins - 180 g;

Cooking

1. The first stage of production will be . To prepare it, we need 1 liter of hot water (50 o C), with which we will pour 3 tbsp. malt, add sugar and leave to infuse for 2 hours.
2. When the sourdough has cooled, add the rest of the malt to it, lay out the raisins. The rest of the water is also poured into the sourdough.
3. We cover the filled container with a cloth and let it brew for 14-16 hours.
4. After the allotted time, the finished kvass must be drained and cooled.

The thick sediment remaining at the bottom is useful for preparing a new batch of kvass. You just need to add a couple of tbsp. l. malt, a handful of dried grapes and pour 3 liters of hot water. After 12 hours, you can enjoy a new batch of drink.

It is worth noting that the procedure with sediment can be repeated and repeated until you get bored.

• Pay special attention to the container in which you prepare the drink. The choice must be stopped on the dishes that will not oxidize. It can be a glass bottle, an earthenware jug, an enamel jug or a stainless steel pan.
• Adjust the sweetness of kvass yourself. If you prefer a sour drink, then reduce the amount of sugar in the recipe. For sweet granulated sugar, you should take more.
• The temperature in the room where the wort was left to ferment plays an important role in the quality of the finished drink. This factor must be taken into account so that kvass from rye malt does not become overly sour and fermented. The more degrees in the room, the faster the fermentation process.

How to make kvass and malt at home

Kvass is a traditional Russian drink that has been known to us for more than ten centuries. There is no person who would not know what kvass is. The popularity of kvass is due to its excellent taste, incredible ability to quench thirst and unconditional healing properties. After all, it was not in vain that the peasants took kvass for field work - kvass toned up and gave strength.

Cooking malt for kvass

For the preparation of kvass, you can use any wheat, barley, rye malt. Now ready-made malt is sold in stores. To prepare red sweet kvass, you need to take dark, roasted malt, and to prepare white or okroshka kvass, unroasted malt is required.

If you can't get ready-made malt, make your own malt, which isn't that hard. Rinse whole grains of wheat, rye or barley well in warm water and soak in cool water until small tips and roots appear on them. It will take at least two days, change the water three times a day. Then sprinkle the soaked grain on a baking sheet or film with a layer of 2 centimeters and place in a cool place. In heat, the grain will turn sour. The temperature of the room in which you germinate malt should not exceed 10-17 degrees. Decomposed grain must be turned a couple of times a day. Within a few days, sprouts and roots will appear on the grain. The malt will be ready when most of the roots reach a centimeter length. The malt is dried in heat and separated from the sprouts and roots, rubbing between the palms. Before use, the malt must be ground in a coffee grinder.

kvass recipe

1. If you were able to prepare your own malt, further preparation of kvass will not be difficult. To prepare kvass wort, take ready-made malt in any combination. The wort is brewed with boiling water and aged for 30 minutes, after which it is added with warm water to the volume required by the recipe, adding sugar to taste. Then add yeast to the wort and leave it warm for 10-12 hours until vigorous fermentation begins. You can add mint leaves, raisins or a handful of berries to kvass. After kvass has fermented, put it in a cool place for 12 hours or a day, until fully ripened. Remember that the more sugar, the more intense the fermentation will be.
2. Two methods are used for aging and cooling kvass. If kvass is left in an open container, the drink will turn out soft and slightly carbonated. It is to this kvass that you must definitely add raisins, which will give the drink a slight playfulness. And if kvass is bottled and sealed tightly, then the carbon dioxide formed during fermentation, finding no way out, dissolves in the drink and makes kvass “nuclear”, highly carbonated and sparkling. With this method of preparing kvass, it is better not to add a lot of sugar to it, since the resulting carbon dioxide will push the cork out or break the bottle. Such kvass used to be called “Russian champagne”.

Bread kvass

If you do not have the opportunity to cook or buy malt, then use a simpler recipe for making bread kvass. It is necessary to cut into slices and dry in the oven 0.5 kg of rye and wheat bread. Ready crackers pour five liters of boiling water and let it brew for 5-10 hours. Then drain the finished wort, add 50 gr. yeast diluted in 1 liter of warm water and a glass of sugar. Kvass should stand for 12 hours in a warm place, after which it must be bottled with tightly sealed lids and put to ripen in a cool place. In a couple of days your kvass will be ready. To give the drink a special flavor, you can add two leaves of lemon balm or mint to each bottle.

Malt-based kvass is an excellent drink during sultry and hot summer days with tonic properties and beneficial qualities. The main ingredient in the preparation of kvass from malt is cereal seeds that have undergone multi-stage processing. Malt is made from oats, wheat, millet, barley or rye. Each variety of cereals requires strict adherence to the cooking technology.

Kvass from malt at home is often made from a barley or rye base, which are actively used by brewers in the manufacture of beer.

Kvass from fermented malt

Ingredients:

to make sourdough

• Water - 1 l,
• Yeast - 2 small spoons,
• Sugar - 5 tablespoons,
• Fermented malt (rye) - 1 cup.

for kvass

• Water - 3 l,
• Cooked sourdough - 1 cup,
• Raisins - 2 tablespoons,
• Sugar - 5 large spoons.

Cooking:

1. I start with the starter. I take a pot, put it on the stove and boil 1 liter of water in it. I pour out the malt and mix thoroughly. Lumps should not remain. I get a homogeneous mass. I let it brew for 2-3 hours.
2. I pour the mixture into another bowl, add 5 tbsp. l. granulated sugar, yeast (must be diluted). I put it in the refrigerator overnight. I boil 3 liters of water for kvass in a saucepan and leave it in the kitchen.
3. In the morning I pour the cooled boiled water into a jar. I put the finished concentrate, 1 cup is enough, dried berries, sugar. I leave the jar in the fridge overnight. In the morning I get a delicious and fragrant drink.

Video recipe

To reuse the thick, it is necessary to strain the kvass through several layers of gauze. We leave the starter in a jar, add the leaven base, sugar, raisins to taste. Do not be afraid to experiment with thick, use the ingredients in different proportions. They will change the richness of taste and aroma of the drink.

Light kvass from unfermented malt

Unfermented rye-based malt does not go through the fermentation process, has a light yellow hue and a sweetish taste. It is used in making bread. If desired, a very tasty kvass can be made from non-fermented malt flour.

Ingredients:

• Water - 3 l,
• Wheat flour - half a cup
• Unfermented rye malt (ground) - 1 cup
• Yeast sourdough (pre-cooked) - 1 small spoon,
• Raisins - 10 pieces.

Cooking:

1. I take a deep saucepan, add malt and flour. I pour 1 liter of boiling water, carefully mix the wort, the goal is to obtain a homogeneous mass.
2. I leave it alone for a few hours. I am waiting for the mixture to cool down to 38-40 degrees. I spread the sourdough and dried grapes. I leave it on the table, covered with a towel. The fermentation process will begin in a few hours, depending on the room temperature.
3. I pour two liters of cold water into the tank. I'm waiting for another 24-30 hours.
4. In order not to overexpose kvass and not make it very sour, I taste it from time to time. I bottle it, put it in the refrigerator for “ripening” (2-3 days).

Helpful advice. You can use buckwheat flour instead of wheat flour in the recipe. Kvass will turn out unusual, with a slight bitterness.

Recipe for kvass from malt without yeast

Ingredients:

• Water - 3 l,
• Sugar - 2 tablespoons,
• Rye fermented malt - 5 tablespoons,
• Raisins - 180 g.

Cooking:

1. I start cooking sourdough in a saucepan. I dissolve in a liter of hot water 3 tablespoons of malt along with sugar. I leave the kvass base for two hours.
2. I fall asleep raisins in the prepared mixture and throw off the remaining malt. I fill it with 2 liters of hot water. I cover the pan with a thick cloth and leave it overnight.
3. In the morning I filter the drink several times with gauze. I bottle it and put it in the fridge to chill. The finished drink is in no way inferior to kvass from bread.

Helpful advice. You can use sourdough several times. Add sugar and dried grapes to taste, fill with water, infuse and drink kvass from malt to your health!

Videos cooking

How to make kvass with barley malt

Ingredients:

• Water - 2.5 l,
• Wheat croutons - 75 g,
• Fermented rye malt - 40 g,
• Sugar - 40 g,
• Raisins - 20 g.

Cooking:

1. Ready crackers, dried naturally or fried in the oven, put in a jar.
2. I put a spoonful of sugar and pour the malt directly from the package (I don’t steam it). In the recipe, the cereal seed product acts as a natural colorant and addition to the main flavor bouquet. Thanks to him, the drink will turn into a pleasant light brown color with a golden hue, get a slight sourness.
3. I pour clean water into a jar.
4. I close the jar with clean gauze. I leave it in a warm place, prudently placing a tray under it so that the drink “does not run away” on the floor. I'm waiting 2-4 days. Fermentation time depends on the temperature in the room.
5. I pour the kvass into a bottle, and leave the soaked cracker mixture for the next cooking. For taste, I add a little sugar and raisins, gently shake until the sugar is completely dissolved. I put it in the fridge for a few hours.

Helpful advice. The taste of the drink directly depends on the quality of the water. It is better to use artesian, soft filtered, ideally key.

Recipe for kvass "Moscow shchi"

Ingredients:

• Water - 8.5 l,
• Rye malt - 250 g,
• Yeast - 15 g,
• Flour - 3/4 cup
• Honey - 250 g,
• Mint - 3 g,
• Sugar - 5 g.

Cooking:

1. I steam rye malt in boiling water (2-3 cups), leave it alone for 3 hours.
2. I prepare the sourdough, mix flour, yeast and sugar, pour warm water (half a cup). I put it in a warm place. I'm waiting 2-3 hours.
3. After the steamed malt is suitable, I dilute it with hot water (8 l), let it brew.
4. I remove the upper part of the resulting wort. I add honey and sourdough to the rest. I give kvass time to ferment.
5. After a few hours, I filter, pour into bottles, close tightly and leave alone for 1 night. After I add mint, I put it in the refrigerator. After 3 days, I enjoy a healthy and tasty drink.

The benefits and harms of kvass from malt

Properly prepared at home, kvass from malt has a positive effect on the cardiovascular system and the activity of the gastrointestinal tract (gastrointestinal tract), improves immunity and gives vigor, refreshes,