Kvass, a sour or sweet and sour drink, considered national in Russia, is the result of stopped lactic acid or alcoholic fermentation. The most famous varieties of kvass are made from flour or rusks, but there are recipes for making this drink from fruit and berry juices. At home, bread kvass is very often made from concentrates, but if you try, you can make this drink based on rye malt or yeast sourdough.
It is necessary
- To make malt:
- - rye grains;
- - water.
- For the first recipe:
- - rye flour - 2 glasses;
- - rye malt - 0.5 cups;
- - honey - 2 glasses;
- - raisins - 1 glass;
- - water - 5 liters.
- For the second recipe:
- - rye flour - 0.5 kilograms;
- - water - 10 liters;
- - sugar - 0.5 cups;
- - yeast - 10 grams.
Instructions
Step 1
To make malt-based kvass, you need to make malt from the sprouted rye grains. To do this, soak the rye in an enamel saucepan. Ten hours after starting soaking, drain the water and leave the beans for two hours.
Step 2
Cover the rye with water and soak again for ten hours. Drain, dry the grains, and soak for another ten hours.
Step 3
Place the soaked grains in a wide, shallow bowl and germinate at about twenty degrees. Moisten the rye from time to time. Germination will take three to four days.
Step 4
Once the roots that have appeared on the kernels have reached four-fifths of the grain size, the malt can be used. True, it can be stored for no more than two to three days.
Step 5
The malt can be stored for future use. To do this, dry the sprouted grains at a temperature of about seventy degrees for a day, clean them of sprouted roots and grind them in a coffee grinder. Store this malt in a well-sealed glass jar in a cool place.
Step 6
To make kvass, mix rye flour with malt, pour boiling water over them so that after stirring, you get a dough with a consistency reminiscent of sour cream. Let the mixture stand at room temperature for overnight.
Step 7
Pour the mixture into an opaque container, add the raisins and five liters of hot water. Stir all the ingredients and leave the wort to infuse for nine to ten hours.
Step 8
Strain the wort, add honey to it and let it sit at room temperature for six hours.
Step 9
Strain the liquid again, pour it into a glass container, close the lid and store in a cool place. After four days, homemade kvass can be tasted.
Step 10
Kvass from flour can be prepared without malt. To do this, pour boiling water over the flour, diluting it to a sour cream consistency and stir the lumps. Dissolve yeast in a little water. Wait for the dough to cool down to a temperature of thirty-five degrees.
Step 11
Add yeast, sugar, warm boiled water to the dough and leave to infuse for a day in a warm place.
Step 12
Strain the resulting drink, pour into glass containers with lids and refrigerate for a couple of days.
