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How to cook kvass at home from malt?

Nothing quenches so much thirst in the summer heat, like kvass. However, the producers of this drink, despite the compliance with the recipe, can not cook it as delicious as at home. Making kvass at home from malt is not difficult. It remains to be a little thing: to find your favorite proven recipe.

An ancient Russian drink - kvass

The homeland of kvass is considered to be Russia. In ancient chronicles, information has been preserved that in Kievan Rus the bread drink was consumed always and everywhere - both princes and ordinary people. Already in those days, there were several dozen options for cooking homemade kvass. Many recipes have survived and have survived to this day. On Russian soil it has long been believed that kvass on the table is a symbol of well-being in the house.

The fact that kvass in Russia has always been in high esteem is evidenced by the existence of such a profession as kvassnik. He was an expert in the preparation of a refreshing drink of various kinds: bread, fruit, berry, okroshechnogo, dairy.

This kvass has a pleasant, slightly sharp, refreshing taste, and thanks to the content of lactic and acetic acids perfectly quenches thirst.

What is kvass from?

Kvass is formed as a result of an unfinished process of fermentation of bread wort. That is why this drink has in the composition of ethyl alcohol in the amount of 1.2 percent. Because of the alcohol content, kvass in Russia is classified as historical traditional beer.

Only from natural ingredients is this invigorating drink made. Prepare kvass at home from malt, rye or barley bread and additives (raisins, dried apricots). And nothing more is needed. But such a composition happens only with kvass cooked at home. Store products in addition to the mandatory ingredients, contain sweeteners, flavors, carbon dioxide. Benefits of the body he will not bring, but the damage can cause considerable.

What is malt? How does it happen?

As mentioned above, the main ingredient in the manufacture of kvass is malt, which is obtained from the germinated grain. They make it from wheat, rye, barley, oats and millet. Grain is first germinated, then dried and grinded. In the first case, green malt is obtained, in the latter case it is dry.

The greatest demand is for rye and barley malt, used for brewing. Other varieties are mainly used for baking bread.

Rye malt is fermented (dark) and unfermented (light). The differences between these species are not only in the way of obtaining and color, but also in the field of use. To give the malt a red-brown dark color, the germinated grain is subjected to fermentation, that is, to languor at high temperature, before drying. Prepare such a malt at home is almost impossible. Difficulties usually arise in observing the desired temperature regime for a long time. But the light or white malt, from which you get the okroshechny kvass, you can cook at home.

The recipe for cooking malt for kvass

Ready dry malt can be bought at the store. You can also prepare it yourself. To make kvass from rye malt at home, you need to start by preparing the ingredients.

For cooking malt:

  1. Rye seeds rinse thoroughly, remove spoiled and empty seeds.
  2. Fold them in a container with a layer no more than two centimeters. Cover it with sterile gauze. Spray from the spray gun several times a day. Ensure that the grain is not dry and not too wet.
  3. After 3-4 days, sprouts appear. When they become the size of a grain or more, the first stage can be considered fulfilled. Sprouted grains are green malt.
  4. Further they must be dried at room temperature for two days.
  5. After the grains have dried, they can be grinded all at once or folded into a clean container with a lid and taken as needed. So it turns out dry malt.

Now you can start cooking kvass.

White kvass from dry malt

From the self-prepared malt it is possible to make white or okroshechny kvass. To do this, you need the following ingredients:

  • Wheat flour - ½ cup;
  • Unfermented malt malt - 1 glass;
  • Pure drinking water (preferably spring or bottled water) - 3 liters;
  • Ready yeast leaven - 1 teaspoon;
  • Raisins - 10-12 pieces.

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

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

Rye kvass at home from malt fermented

A fragrant and invigorating dark kvass with a pleasant taste of honey is obtained from fermented malt. The process of obtaining it is quite laborious, so it will be better to buy the main ingredient of the bread drink in ready-made form.

Before you cook kvass from malt at home, you should prepare the leaven. 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, add 4 tablespoons of sugar and 2 teaspoons of dry yeast to it. After that, the jar is mixed well. We can assume that the leaven is ready.

Further, to directly get kvass from dry malt at home, you need to take 1 cup of leaven, pour it with three liters of cold boiled water, add 5 tablespoons of sugar, 10 pieces of raisins and send to a cool place for a day. Rye kvass on this recipe is prepared very quickly. After this time, the bread drink is filtered into a clean container through several layers of gauze. The remaining thicket should not be thrown away. It refreshes ½ cup of leaven from the refrigerator, add sugar, pour cold boiled water and put the kvass to ripen again.

A delicious recipe of kvass from malt at home on the basis of barley

No less pleasant to 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 makes 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.

In a container it is necessary to pour 3 liters of boiled water at room temperature, add sugar, citric acid and malt extract, mix. Top with dry yeast. Without stirring, leave for 6 hours for fermentation. After the specified time, let the kvas be poured into bottles or jars, add a few raisins to each and put it in the refrigerator for a day before maturing.

Barley kvass is obtained with a mild grain flavor, slightly aerated and very useful.

Kvass from malt: benefit or harm?

This 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 and hypertension should limit its use. This is explained by the content of ethyl alcohol and various acids in the bread drink.

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

  • Quenches thirst, saturates the body with vital energy, vitamins and minerals;
  • Favorably affects the digestive system, promotes rapid digestion of food and restoration of normal gastric acidity;
  • 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 the beneficial bacteria maintains in the right amount;
  • Kvass is an excellent means for losing weight, gives vivacity and increases efficiency.

And remember that never a drink purchased in a store will replace a real house kvass from malt.

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