Kvass mushroom recipe for kvass with wort. Making homemade kvass from wort

Refresh yourself in the heat with kvass! Summer drink No. 1 is already being sold with might and main on the streets of the city, it is difficult to deny yourself the pleasure and not drink a glass We traditionally cook kvass at home. The recipe is simple: kvass wort, yeast, sugar and water are mixed, and in a day homemade kvass is ready! And now more…

Recipe for homemade kvass with yeast

In the first option, we will use "raw" yeast, that is, fresh pressed. They are sold in briquettes of 100 g, and are usually used in classic recipes home baking. You will also need kvass wort - it is sold in jars of 500 ml. Often, the recipe for making kvass is also written on the jars, making it easier for housewives (by the way, the most delicious kvass in our family is prepared by dad). The last ingredient is sugar.

1. We will cook in a glass 3-liter jar. Pour into it WARM boiled water (not hot, but not at room temperature) in the amount of 2.5 liters, leaving room for other ingredients.

2. We put 5-6 tbsp. tablespoons of kvass wort, 5-6 g of pressed yeast, 1 cup of sugar. It will be more convenient to first mix the wort and yeast thoroughly in a glass until completely dissolved, while adding a little warm water. And then pour the starter into water and add sugar.

3. Mix everything well and put it in a warm place for a day (the optimum temperature is 25-30 degrees).

4. We cool the finished kvass, drain it from the sediment. You can drink!

Homemade kvass with dry yeast: recipe

First, we act similarly to the first recipe: pour 2.5 liters of warm boiled water into a jar. Then put in the water 6 tbsp. spoons of kvass wort, 1/2 teaspoon of dry yeast, 1 cup of granulated sugar. Close the lid and leave for a day in a warm place to wander. Ready kvass (2/3 cans) is bottled and put in the refrigerator. Chilled kvass is much tastier!

Pour 1/3 of the sourdough left in the jar with water, put the kvass wort (this time 4 or 5 tablespoons), sand 2/3 cups, and no yeast is needed. A day later, it merges again and the process repeats again

There are recipes for making homemade kvass without yeast. We have not tried them yet, but if you have a recipe, share in the comments. We will be glad!

Kvass is one of the oldest Russian drinks that has a refreshing and invigorating effect on the human body. The drink is especially popular during the hot summer period. It is used in pure form and as a base for cold soup. However, making kvass at home takes quite a long time, while using a specialized concentrate will save you time and effort.

Kvass, in the preparation of which ready-made wort was used, is concentrated and boiled down malt. As a rule, it is only necessary to add water to it, but some recipes recommend using raw yeast as well. After a few days, you can enjoy a delicious drink.

What it is?

Concentrated kvass wort is a product for which only natural ingredients are used. Visually, it looks like a viscous and thick dark brown liquid. Dry ingredients make up 70% of the concentrate. It has a sweet taste with a slight hint of sourness.

To make this concentrate yourself, you will need to have both fermented and non-fermented (usually made from barley) dry rye malt, rye wholemeal bread flour.

At the enterprise engaged in the production of ready-made wort to obtain kvass, the malt is crushed and mixed with water. After that, the contents are heated for 5-6 hours so that the enzymatic element in the grain has time to split the starch into sucrose: fermentable and non-fermentable. Upon completion of the process, the concentrated solution is evaporated using special equipment. For independent production of kvass wort, the presence of any special devices is not required.

Advantages

In Rus', the wealth of a family was determined by the variety of kvass offered to guests. The fact is that only rich people could afford a sweet variety with the addition of honey and raisins. The poor man was content with beet or bread kvass. This kvass is now considered a summer drink due to its refreshing effect.

In ancient times, people used kvass all year round. Only the recipe and the added ingredients available for the current season have changed. And for a believing fasting person, the use of this wonderful drink was one of the methods to maintain the level of immunity and strength. Few people know, but kvass wort, prepared independently at home, has a large number of useful properties:

has a beneficial effect on the stomach and intestines;
does not allow harmful bacteria to multiply;
normalizes and accelerates metabolism;
improves cardiac activity and patency of blood vessels;
strengthen the body's defenses;
helps fight depression and chronic fatigue;
strengthens tooth enamel;
lowers blood pressure;
has a cleansing effect on blood vessels;
helps to get rid of severe flatulence;
regular use of kvass improves vision.

Flaws

Despite the huge number of advantages, kvass still has some disadvantages and contraindications. First of all, this drink is not recommended for people suffering from hyperacid gastritis and ulcers. This is due to the high content of active lactic and fruit acids. Even if the patient was completely cured, kvass can cause such unpleasant symptoms as heartburn and stomach cramps. Kvass is also prohibited for patients of the oncological department, as well as those with diseases of the liver, gallbladder and urolithiasis.

People with allergic reactions need to be careful. If you are allergic to cereals and alcoholic beverages, it is strongly recommended to refrain from drinking kvass. Despite the fact that kvass contains a minimum amount of alcohol, the absence of an allergic reaction cannot be guaranteed. A motorist, having consumed a few sips of this drink, can mislead traffic inspectors. The alcohol in the composition can distort the insignificant content of alcohol in the blood.

Making kvass wort with your own hands is not difficult at all, given all the recommendations. The main thing is then to breed it correctly.

Recipes

There are two commonly used recipes for making kvass wort. The first is most suitable for cooking at home. It is simple and quite common among housewives. To begin with, you will need to get Borodino or other rye bread in the amount of one kilogram and fifteen liters of water. In order to get a quality concentrate that will allow you to get a quality drink in the future, it is recommended to adhere to the following algorithm:

First you need to heat the water so that its temperature is not lower than 20 degrees.
Sliced rye bread will need to be dried in the oven and poured with water so that it is completely covered with it.
Stir the contents until the mass becomes homogeneous. Leave the crumb to infuse for 20-30 minutes.

Gradually start adding hot water small doses and do not stop stirring the contents. In the resulting dough, it is necessary to maintain a hot temperature. If necessary, heat the crumb to 70-75 degrees. Maintain the temperature for forty minutes.
Then the bread crumb must be transferred to a deep and always clean dish. For the best effect, it is recommended to cover the dishes with a lid and insulate with a terry towel.
Slowly remove the first concentrate obtained with an ordinary glass or mug and transfer it to a bowl in order to boil again.

Pour the remaining slices of bread with small doses of hot water. Do not use boiling water over 90 degrees. The approximate volume of added water should be equal to the volume of drained water after receiving the first concentrate.
After 20 minutes, the second concentrate will be ready. Remove it from the container and add to the first one.
Boil the resulting composition for an hour. The contents should boil vigorously throughout the entire process. After that, the concentrate is cooled to 25 degrees and removed to a warm place for fermentation.

The preparation of kvass wort using malt is one of the oldest recipes in Rus', which has been used for many millennia. It is worth noting that it is permissible to use dishes made of glass, enamel or steamed oak barrels.

According to the recipe, you will need to acquire: rye malt in the amount of 1 kg, barley malt - 1 kg, wheat - 1 kg, rye - 1.5 kg, dry yeast - 15 g and water, the temperature of which will be slightly more than 80 degrees. Preparation consists of the following steps:

All grain products and malt are crushed to the state of flour, after which the dough is kneaded from the resulting flour. It should get thick. If necessary, add a little hot water to get the consistency of heavy cream.
Transfer the contents to a bowl to infuse for the next three hours.
Bring 7-10 liters of water to a boil. Add boiling water to the cooled dough and wait until it cools down to 20 degrees again.
Then you need to add pre-dissolved yeast in hot water.
Put the dishes in a warm place to start the fermentation process. After the contents have fermented, you can drain the finished drink from the resulting wort.

Obtaining kvass from a ready-made concentrate purchased in a store should not cause any difficulties, since the procedure for preparing it is quite simple. Boiled water is poured into a large glass dish, after which the finished concentrate is added. To improve the taste, granulated sugar or a few tablespoons of linden honey is added. You will need to add a small amount of raw yeast, otherwise the fermentation process will not start.

The taste of kvass will depend on the duration of fermentation. A long process can provoke the formation of mash, while a quick fermentation will produce a sweet and pleasant-tasting drink. Then it is advisable to cover the dishes with a gauze cloth and leave for 10-12 hours. To determine that the drink is ready, the foam formed on the surface will help.

Usage

Ready concentrated kvass wort has vital elements (carbohydrates, aminocarboxylic acids, vitamins, micro and macro elements). In this regard, the drink has found its application not only in the food industry, but also in the baking and confectionery industries. In bakeries, kvass wort concentrate is used for intensification technological processes.

For example, to improve the quality of baked goods, you need an appetizing smell, color and a long shelf life. The use of this product has a positive effect on the biochemical and microbiological activity in production. Thanks to the addition of this natural product, the level of gas formation in the dough is significantly increased, which allows you to get lush and tasty pastries.

This natural product is also applicable for the preparation of rye, wheat, custard, deli, diet, confectionery, gingerbread and cookies. The concentrate is added to the dough in the range from 1 to 9 percent in order to provoke the intensification of alcoholic fermentation. This reduces the time to complete the residual fermentation process of the dough piece.

After that, an increase in the total volume of the dough can be noted, there is an increase in the golden and brown hues characteristic of baking. It also significantly extends the shelf life of the finished product. The structure of the crumb becomes porous, the dough is soft and pleasant to the taste. Baking acquires a characteristic aroma of rye.

It is rather difficult to buy low-quality concentrated wort, since no counterfeit of this product has been recorded in Russia. However, there are several useful advice, which will help you refrain from buying from a dishonest seller. In order to maintain your finances and health, you only need to follow the following tips:

Purchase kvass concentrated wort exclusively in a trusted store that is part of the federal retail chain. To date, the highest quality producers of concentrate for making kvass are Interkvass and Kolobok.
The cost of the wort ranges from 50 rubles. A product offered at a price below the average may be of poor quality.

The ISO9002 label indication is a reliable evidence of proper control in concentrate production. This inscription indicates that the product has been produced, taking into account the international quality standard.
Sometimes you may come across a product called malt extract. This is the usual concentrated kvass wort, which has only a different name.
A quality product should not contain any artificial additives and preservatives.
A high-quality concentrate, without losing its properties, can be stored for no more than twelve months. A label indicating that the product can be stored for more than one year is a sure indicator that artificial substances are present in the composition.

See the recipe for making kvass from kvass wort below.

What is kvass wort and what it is eaten with.

Kvass wort is, let's say, an oily thick liquid prepared on the basis of black bread, various malts, it is possible to cook on the basis of various fruits and berries. The product is 100% natural, dark brown in color, sour-sweet in taste, that's actually short description What is kvass wort. Yes, but do not forget that this is a description of kvass wort at home and not concentrates bought in stores from various manufacturers, there can be anything.

We prepare kvass wort with our own hands!

To prepare kvass wort at home from rye bread, we need clean enamelware or a glass jar of water, rye bread and a source of fire.

Pour the required amount of water into the pan, set it to boil, if our bread is already dry, then we don’t need to do anything with it, if our bread is soft from the store or we just baked, then we need to cut it into small pieces and dry it even slightly brown , you can brown it harder for an amateur. After the water in the pan boils, it is necessary to remove it from the heat and put it instead of where the wort will be prepared, pour the required amount of crackers directly into the boiling water, close the pan with a lid and cover with something warm so that the temperature is maintained. We will prepare the wort in this state for as long as possible about 12-16 hours.

Kvass must composition.

From the above, it is clear that the composition of kvass wort includes hot water and any product from which water will draw useful material it can be rye bread, malt, various fruits, berries, vegetables.

Kvass wort at home recipe.

Here is one of the recipes for making kvass wort from rye bread.

What we need for this is 15 liters of water 1 kilogram of rye crackers well fried but not burnt, put the water on the fire, boil after boiling, pour in the crackers, cover with something warm and leave to tune for 12-15 hours.

That's actually all the wort to be prepared after 15 hours, in order to make the wort concentrated, you need to evaporate all excess water from it, This is about 50%.

If you are preparing kvass for immediate consumption and not for long-term storage, then you do not need to do this.

Here is another recipe for making kvass wort from malt.

This is a kvass recipe that has come down to us from antiquity.

Again, we need water at a temperature of 70-80 degrees, 3 kilograms of rye malt, three kilograms of barley malt, 3 kilograms of wheat grain and 4 kilograms of rye grain. All this material, malt and grain, is ground to a state of flour, kneaded thick dough carefully pour hot water in a thin stream and mix until a thick dough is obtained and in this state we transfer it to the vat and leave it for 3 hours. Then we dilute it with boiling water at the rate of 20-30 liters, after which it is cooled to a temperature of 20-25 degrees and we add liquid yeast or kvass thick old kvass to the mixture. In this state, the kvass wort with yeast is kept until it ferments. The settled clarified kvass is drained from the sediment and bottled, after putting several raisins in the bottle.

Refreshing drinks offered by retail chains leave us feeling something unnatural and unhealthy. Let's better study the recipe for kvass from wort and prepare a very tasty and invigorating drink - quickly and with full confidence in its usefulness! Bakery production gives us a chance to independently obtain an elixir for health, pleasure and thirst quenching - to our liking.

Kvass wort is a dense and viscous liquid, reminiscent of buckwheat honey in consistency and color. Kvass wort concentrate is an absolutely natural product, which is a 70-80% mixture of dry ingredients: fermented rye malt, unfermented barley malt and baking rye flour.

Compositions with the inclusion of corn malt are also possible. The color of the concentrate is dark brown, the taste is sweet and sour. For the population, this natural product is sold, most often, in glass jars with a capacity of 0.5 liters, but you can also find semi-industrial packages of 5 and 10 liters or more.

Before you prepare kvass from wort at home, let's look at how it is good for our health? How does it affect digestion?

Useful properties of kvass wort

This wonderful product is made from various crushed malts, which are mixed with water and subjected to temperature treatment for several hours, controlling its regime. During this time, enzymes are activated and break down malt starch substances into fermentable and non-fermentable.

It is the bioactive potential of kvass concentrate that allows us to prepare kvass in a matter of hours in order to quickly replenish the body with vital substances: enzymes, amino acids, carbohydrates, vitamins, mineral salts and microelements.

Getting into the stomach and then into the intestines, kvass components become activators of all digestive processes, improve blood, cleanse blood vessels, break down toxins and remove them from the body.

How to make kvass from wort

Ingredients

Kvass wort concentrate- 2-3 tbsp. l. + -
- 1 glass + -
Raisins - 10-12 berries + -
- half tsp + -
+ -

Cooking

Preparing kvass from kvass wort will not cause any trouble when compared with the preparation of an ordinary bread drink. We will make 3 liters of kvass, and therefore we give the calculation of the ingredients for this amount.

Let's first prepare a clean 3-liter jar as a container for the fermentation of the drink.
In a separate bowl, mix the amount of viscous concentrate prescribed by the recipe with 0.5 liters of water. The water temperature should be warm enough - 35-40 degrees, but not higher, otherwise the yeast will die.
Pour into a container for fermentation, pour a glass of sugar there and stir everything thoroughly. Add water of the same temperature to the top, pour 0.5 tsp. dry yeast and mix again.

* Cook's advice
The amount of sugar depends on your taste preference for refreshing drinks. If you take more than a glass of sugar, then kvass will be too sweet. Even 1 cup of sugar gives a noticeable sweetness to the drink. Therefore, a decrease in its amount has almost no effect on the taste of the drink.

4. We set aside our preparation of kvass from kvass wort concentrate, the recipe of which we are considering, aside for fermentation.

We cover the jar with a special plastic lid with a water lock - to ensure the release of carbon dioxide. If there is no such cover, then you can put a medical glove on the neck, in which, after the start of fermentation, we make holes for the gas to escape.

If a rubber glove is used for fermentation, be sure to thoroughly rinse them of talc so that it does not spoil the future drink.

Homemade kvass ferments from the wort for about a day. But after 10-12 hours, you can try the drink and add sugar if necessary.

After a day, in general, we pour the finished kvass into 1.5-liter bottles, throw 5-6 raisins into each, close the lids and leave in room conditions for gassing.

When the bottles become hard, they need to be moved to the refrigerator, where the fermentation process slows down, and the suspended particles of the mixture fall to the bottom (if desired, the drink can be filtered).

We have prepared a real elixir of health! Foamy, with delicious taste of childhood, wort kvass will make you forget about buying unsafe industrial drinks forever.

A few creative ideas

You can play with the number of ingredients: both sugar, and the volume of the wort, and the amount of yeast. The more yeast, the faster fermentation occurs, but here the golden mean should be observed - the strong smell of yeast and a bitter aftertaste will discourage you from doing experiments.
Before filling the sourdough with water, water can be infused with any odorous and spicy herbs, acidified with lemon juice or citric acid.
Instead of water, you can use dried fruit compote, or dilute the water with the juice of berries or fruits.
Since ancient times, honey has been added to kvass drinks, which fabulously changes the taste and aroma of kvass.

Our detailed instructions to the recipe for kvass from the must will help you prepare at home a real drink of the gods - with the taste of nectar and the properties of a medicinal drug!

Hello! This year, the summer is terribly hot, and the end of spring was also hot, so kvass comes in tons.

About how I prepare this wonderful drink in hot weather and I want to write in this article.

And we cook it very often in the summer, because it removes thirst very well and it becomes easier to live with our kvass. Kvass at home can be prepared from bread or malt, or you can use concentrated kvass wort, which was prepared at the factory and evaporated excess moisture.

It is this method that we will use this time, it is quite fast and tasty, and all the useful substances are also preserved and cannot be compared with a store-bought drink.

So what do we need to prepare kvass in a jar of 3, maybe even 5 liters, and someone like this, I will find just such a bottle for 20 liters at once.

Very convenient, made once and lasts a long time!

So here are the ingredients:

kvass wort (concentrate in the store 0.5 - approx-30r.)
water who makes how much 3-5-20 liters
yeast (for 3 l-5 grams—for 5 l-10 grams—for 20 l-50 g)
sugar (for 20 l - 1.3 - for 5 l - 300 grams - for 3 l - to taste)

at the request of a crust of black bread and rye flour, just a few crusts and a spoonful of flour - everything is individually to taste.

We will make homemade kvass from wort concentrate as follows

Let's take pure spring water as pure as a baby's tear - of course, the question may arise if there is none, then what to do.

It doesn't matter that there is always a way out. Let's take the water that we drink in a given area in everyday life.

Boiling or not is everyone's business, I boil in the form of self-hypnosis or something, but unboiled also makes excellent kvass.

I will make kvass immediately for 20 liters.

Take a saucepan of a suitable volume, pour the required amount of water and bring to a boil.

Pour into a bottle or jar of a suitable volume, as I mentioned, I have a 20 liter bottle.

I ask you not to find fault with the fact that I don’t have clean water in the bottle, it’s just the remnants of old yeast from the previous batch, there is my own yeast, but more on that below.

Pour the wort concentrate from the can before adding water so that everything mixes better while pouring water.

About the amount of wort added, the proportions are as follows:

For 3 liters - 10 tablespoons as it is written in the recipe on the jar.

for 20 liters I pour the whole jar of 0.5 liters, but it is possible and one and a half will have a more pronounced taste and color.

It's time to dilute the yeast. I use the usual ones for the first start.

Dilute in a small amount of warm water so that the foam does not rise.

We cut two such plates into such a bottle.

And add to kvass.

I add two to three tablespoons of rye flour every new batch.

You can do without it, but the taste is more pronounced.

put in a quiet place to ferment for about a day

From above it is necessary to close the bottle with something loose, but so that flies and other livestock do not crawl through.

Painfully they love this business and breed their own - just say a little.

I use such a gag from a plastic bag, it is very convenient to roll it up, plugged the carbon dioxide out, but the air does not get in and take it off to pour a glass, there is no problem.

After a day, you can try kvass, the sweetness will gradually go away every day, the sharpness is average and will be all the time while kvass is fermenting.

If you need to carbonate more strongly, then on the second day you need to drain into plastic bottle and leave until the bottle becomes like a stone.

Opening such a bottle with caution pressure is impressive, but the result is also carbonated kvass at your service, it is tastier.

Yes, one more warning in such kvass there is a small degree, but still there is something like driving no-no.

How to cook kvass from kvass wort at home - without yeast

Such kvass can be prepared without the use of pressed yeast, we simply use the sourdough, so to say, a natural analogue.

All other ingredients are the same as in the previous case.

We need rye flour and water and a few crusts of black bread at the final stage, it takes 4 days to cook.

The first day we take a liter jar, add one hundred grams of flour and one hundred grams of water and mix well.

Why a liter jar and not less? It is better to take even more, because the sourdough rises quite strongly on the 3rd day and can simply run away. If it doesn't, then something is not right.

The second day, one hundred grams of flour and one hundred water, again interfere.

The third day 50 grams of flour and 50 water again interfere.

We repeat the fourth day as the third - we interfere.

Fifth in the morning, the sourdough is ready.

As soon as the kvass comes to an end, do not drain the sourdough, but simply add a little rye flour.

For 3 liters 50 grams for 20 liters 150 grams.

As soon as the starter accumulates a lot, you can remove half.

The more turns, the stronger the starter.

That's actually the whole recipe for making kvass from kvass wort concentrate, the process is quite simple.

You can leave crusts of rye bread in kvass, the taste will be more pronounced; raisins will also not be superfluous, but this is an amateur, everyone will choose the best additive for their own taste.

Make and enjoy the great product of your own HOME cooking.

Having done it once, it will be impossible to stop throughout the summer!