Bread kvass recipe
Products
Rye bread (Borodinsky) - 300 grams
Fresh yeast - 30 grams
Sugar - half a glass of 250 milliliters
Raisins - 1 handful
Water - 4 liters
How to make kvass from rye bread
1. Cut 200 grams of bread into 2 cm wide strips.
2. Preheat the oven to 200 degrees for 10 minutes.
3. Cover the baking sheet with baking paper, lay out the bread.
4. Place a baking sheet with bread on the middle level of the oven.
5. Bake the bread for 15 minutes, then turn over and bake for another 15 minutes - a dark, but not black crust should form.
6. Pour 1 liter of water into a saucepan and put on high heat, bring to a boil, covered, and turn off.
7. Put the crackers in boiling water, add a third of a glass of sugar, stir, cover and leave to ferment at room temperature for 3-4 hours.
8. Pour a little water into a bowl, put 25 grams of fresh yeast into it and mix; return the mixture to the saucepan and stir.
9. Wrap the pot with the future kvass in a linen cloth and leave to ripen at room temperature for 36 hours.
10. Pass the kvass through a cloth, sweeten with the remaining sugar (to taste) and add a handful of raisins.
11. Cover the kvass loosely and remove to ripen for 24 hours in the refrigerator.
12. Carefully drain the kvass into a jar, bypassing the sediment.
13. Store the resulting kvass in the refrigerator for a week.
Fusofacts
- The calorie content of homemade rye kvass is 27 cal / 100 milliliters.
- Raisins are added to bread kvass so that it acquires carbonated properties and pungency.
- The average cost of homemade rye kvass is 80 rubles (the price is indicated on average in Moscow for June 2020).
- Kvass should be stored in the refrigerator for 2-3 days.
- The sediment (kvass wort) must be stored in the refrigerator, then kvass can be prepared on its basis without using yeast.
Raisin kvass recipe
Products for 3 litersBlack raisins - 1.5 kilograms
Honey - 500 grams
Raw egg white - 2 pieces
Grape yeast - 30 grams
Water - 3 liters
How to cook kvass from raisins
1. Rinse well 1.5 kilograms of raisins and place in a saucepan.
2. Pour in a liter of water, put on medium heat and cook until the raisins soften for half an hour.
3. Remove the raisins from the pan using a slotted spoon.
4. Rub the raisins and return to the water in which they were cooked.
5. Add 500 grams of honey and boiled water to make up 3.2 liters.
6. Stir the mixture, put on low heat and simmer, stirring constantly and removing the foam, for half an hour.
7. When the foam stops appearing, cool the liquid to room temperature (about 20 degrees) and drive 1 egg white into it so that the kvass is not cloudy.
8. Cover the kvass with a lid and leave to ferment for a day.
9. Gently drain the drink into a clean container, add 20 grams of yeast and leave to mature for 2-3 days.
10. After fermentation, let the kvass settle, then pour into a clean container and put in the refrigerator or cellar for three days to ripen the kvass.
Fusofacts
- The calorie content of kvass from raisins is approximately 80 cal / 100 milliliters.
- The average cost of products for kvass from raisins is from 600 rubles / 3 liters (the price is indicated on average in Moscow for June 2020).
- To taste, you can add the juice of 1 lemon to kvass.
Rye flour kvass recipe
Starter products (for 3 liters of kvass)Rye flour - 1 tablespoon
Sugar - 2 tablespoons
Raisins - 10 berries
Products for kvass
Rye flour - 200 grams
Sugar - half a glass
Water - 3 liters
How to make rye flour sourdough
1. Mix 1 tablespoon of rye flour and 2 tablespoons of sugar and add water, stirring occasionally, until a sour cream consistency is obtained.
2. Invest in the future kvass wort 5 pieces of washed raisins.
3.Put the sourdough jar in a warm place for 4 days until sourness appears in the sourdough. The can must be larger than 0.5 liters to avoid leakage. :)
How to make rye kvass
1. Boil 3 liters of water.
2. Pour 200 grams of rye flour and half a glass of sugar into the container in which kvass will be made, and gradually dilute the resulting mixture with water, first adding warm water (a little), and then boiling water (also a little).
3. Stir the mixture until there are no lumps.
4. Cover the container with a lid, put the leaven for kvass on top, cover with a towel and leave for 4.5 hours.
5. Pour the leaven into the kvass, stir well, cover with a lid, and on top with cheesecloth or linen cloth.
6. Leave the kvass to ferment for 6.5 hours, during which the container should not be opened. During this time, a foam forms on the surface of the kvass, which indicates the readiness of the kvass.
7. Pour kvass into jars or bottles and refrigerate.
Fusofacts
- Kvass made from rye flour can not only quench thirst in summer and be used in okroshka, but it can also be used to treat vitamin deficiency, gastritis with acidity below normal, heart disease, hypertension, weakened immunity, dysbiosis. Since the caloric content of kvass from rye flour is very low, it can be safely consumed by those who follow a diet.
- The average cost of self-made kvass from rye flour is about 60 rubles / 3 liters.
- The shelf life of kvass is 2-3 days in the refrigerator.
- When making kvass from rye flour, you can add a little mint or thyme.
- Kvass from rye flour contains vitamins of group B, K, C, E, as well as calcium, phosphorus, sodium, magnesium, potassium, zinc, copper, selenium, manganese and iron. It also contains the amino acids threonine and lysine, which are not produced in our body.
Kvass recipe with birch juice
Products for 3 liters of kvassBirch sap - 3 liters
Raisins - 20 pieces
Sugar - half a glass
How to cook kvass with birch juice
1. Collect 3 liters of birch sap, strain through several layers of gauze, thus clearing it of debris.
2. Add 20 raisins and 150 grams of sugar and leave to ferment for 42 hours in a cool place.
3. Strain the resulting kvass, seal the bottles.
4. Store kvass in a cool place.
Fusofacts
- The calorie content of birch kvass is 15 cal / 100 milliliters.
- When preparing birch, it is advisable to use enamel or glass containers.
- When buying birch sap for kvass, it is important to purchase juice packaged in glass bottles, and not in plastic ones, since plastic negatively affects the quality of the product. The color of the juice should be transparent, without turbidity and excess impurities.
- Birch kvass is very useful for the digestive system, it quenches thirst well and is a preventive measure for various diseases.
- Birch kvass contains a lot of trace elements, especially potassium and magnesium. Potassium is able to relieve swelling and, in combination with magnesium, prevent bones from collapsing.
- You can store birch sap until autumn.
- The average cost of products for birch kvass (with self-collection of birch sap) is from 30 rubles / 3 liters (the price is indicated on average in Moscow for June 2020).
Kvass with malt
ProductsWater - two liters
Rye malt - half a glass
Sugar - half a glass
Dry yeast - 7 grams
Making kvass
1. Pour water into a saucepan and boil it.
2. Cool the water to seventy degrees, then add the malt. At this temperature, the malt dissolves better.
3. While stirring, try to get rid of lumps. Lumps can be easily avoided by first dissolving the malt in a small amount (150 grams) of water, stirring it with a fork. Then pour into the main volume of water.
4. Leave to infuse at room temperature (24-26 degrees) for at least two hours, covering the dishes with a lid.
5. Pour a quarter glass of water from a saucepan into a mug.
6.Dissolve yeast in it. The water temperature should be no more than 20-25 degrees. Since yeast is a living microorganism, it may not survive at higher temperatures, and yeast will not have the desired effect.
7. Let stand for 3-5 minutes and pour the dissolved yeast into a saucepan with malt and stir.
8. Add sugar and stir.
9. Try, if necessary, you can add more sugar.
10. Put in a warm place for eight hours for fermentation (a biochemical process that is caused by microorganisms and leads to the decay of organic matter), as a result of which bubbles will rise in a continuous stream from bottom to top.
11. Fold the cheesecloth in four, or better in six layers, and strain the kvass through it.
12. Pour the strained kvass into bottles and put in the refrigerator to cool.
The price of malt kvass products is 35 rubles / 1 liter (data for Moscow as of June 2020).