One of the most natural fighters with thirst in the summer is rye kvass, cooked at home. Having at hand a minimum of ingredients, you can prepare it yourself, taking as a basis one of the technologies described in the following recipes.
The recipe for rye kvass on leaven
The most live is considered kvass from rye ferment. Such a starter should be harvested 3-4 days before the planned preparation of kvass. The scheme of preparation in this case is elementary.
Rye flour and warm water are bred to the consistency of sour cream, sprinkle a pinch of sugar and leave in the heat for a day. After a while, pour in a little more flour for "feeding", leave for a day. Over the next two days, the procedure is repeated, making sure that the consistency of the ferment remains creamy. When the leaven starts to smell like sour bread and bubble up - it's ready.
Ingredients:
- rye ferment - 115 g;
- water - 2.9 l;
- sugar - 115 g;
- bread black - 140 g;
- malt - 3 tbsp. spoons.
Preparation
Divide the black bread into cubes and dry them in the oven. The dried bread is put in any large glass container along with the dark malt and poured all with boiling water. We leave the base of the drink warm until it cools completely, and then mix it with the active ferment. Next, pour the sugar, and after mixing leave the jar under the water seal for a day. On the readiness of kvass filter and cool well.
Kvass from fermented rye malt
Ingredients:
- water - 1,8 l;
- rye malt - 65 g;
- granulated sugar - 185 ml;
- yeast - 10 g.
Preparation
After boiling water, leave it to cool to 50 degrees and fill it with rye malt. Leave the wort for 2-3 hours, then take the portion and dilute the yeast in it. Pour in the yeast solution, add sugar and follow. Leave kvass in the warmth for the whole night, remove the sample in the morning, strain and cool.
Homemade kvass from rye flour - recipe
Above we have already had to describe the process of preparing a ferment for kvass from flour, which is called denser. If you have ever cooked kvass in the thicker before, then you know perfectly well that it can be stored in the refrigerator and used for subsequent portions of the drink. That's exactly what we decided to do in this recipe.
Ingredients:
- dense - 480 g;
- rye flour - 440 g;
- water - 8.3 liters;
- sugar - 245 g.
Preparation
Activate the thick, adding flour and sugar to it. Water boil and pour boiling water on the flour and sugar. Leave the resulting mass covered, placing a container on top with a thicket. Leave everything to activate for 4-5 hours, then pour out the thick, mix well and let the kvass ferment for the whole night. Before use, the beverage is drained from the precipitate and cooled.
The recipe for kvass from rye bread
One of the simplest and most popular is the recipe for cooking kvass from bread crumbs. In this recipe, yeast or yeast strains with berries of raisins are used together with leaven.
Ingredients:
- rye bread - 470 g;
- sugar - 290 g;
- water - 4.9 l;
- raisins - 45 g.
Preparation
Start cooking with frying biscuits. Bread pieces are best baked in the oven without spices and oil, watching then that they are not burnt. The rusks are poured with boiling water, mixed with sugar and allowed to cool to 25 degrees. To the cooled kvass put the raisins and leave the drink to reach the preparedness in a dark and warm place. After the two-day fermentation, kvass from rye biscuits is filtered, bottled with a couple of raisins and well cooled.