Kvass from rye flour is a native Russian drink.
This type of kvass has a delicious taste of childhood, because our grandmothers prepared it.
Rye flour kvass is different from the one sold in stores.
It is white in color, the main ingredient is rye flour, and in calorie content and benefit this drink is ahead of everyone else. It used to be that kvass can even be equated with medicines, it was prescribed to patients not only to relieve thirst.
Kvass on rye flour is also called village kvass. The main ingredient is rye flour, with coarse grinding. Since all the products for making kvass are in the pantry of every housewife, you can cook it all year. This kvass is suitable for simple use, and for cooking like okroshka.
Basic principles for making kvass from rye flour
The ground, on which kvass will subsequently be infused, consists of only three products: rye flour, water and sugar.
Kvass should be infused for at least four days in sunny weather.
The color of kvass should not be transparent.
When the kvass is ready, the top layer is carefully poured through a strainer into the bottle; the grounds must be left for the subsequent preparation of kvass. It can be used repeatedly.
Rye flour must be used only coarse, cereal.
Sugar can be replaced with honey, this will make kvass more aromatic and tender.
Ready kvass must necessarily contain the aroma of freshly baked bread and malt.
Before use, kvass can be sweetened if you are not a special lover of acidity.
It is preferable to cook kvass in three-liter jars, then there will be more drink and thicker.
The desired stage of fermentation is determined by acid and tested for taste.
Spread Kvass: to the village to Grandma
Kvass according to this recipe is made, as they say, "from scratch", or rather, with leaven. The cooking process takes a little more than a week. The set of products is minimal, the only thing you can add as you wish is raisins.
Ingredients:
Rye flour
raisins
water
dark or light malt
sugar or honey
Cooking:
In a three-liter jar, gradually stir the rye flour and water, and in terms of volume the mixture should be no more than half a liter, and in consistency - not thicker than sour cream.
Add two tablespoons of honey: flower, lime, buckwheat, choose for yourself what you and your loved ones prefer.
You can put a dozen light raisins in the jar, but after the yeast is ready, you need to pull them out.
Thoroughly and gently stir the resulting mixture and send to a warm place for three days.
After this, add to the jar to the fermentation of water, add two tablespoons of rye flour and add sugar or honey - two tablespoons. Instead of rye flour, malt can be used at this stage.
We send the jar to a sunny and warm place for five days. After that, pour all the liquid into a decanter or jug, add honey and put in the refrigerator for one or two days.
Thickness, which remained after the kvass was drained, we again fill with water, pour flour and sugar there, and leave for a couple of days.
It can be used throughout the summer.
Homemade taste of kvass on rye flour
Kvass according to this recipe is perfect for okroshka, beetroots, as a pouring cold soups. It is prepared quite simply, but for a long time. Therefore, the housewives should be patient.
Ingredients:
two glasses of rye flour
handful of raisins
two three-liter cans of water
glass of sugar
half a glass of wheat flour
Cooking:
Pour a stack of rye flour into the jar, add half a glass of warm boiled water, mix gently. Close the jar and wrap. We put in heat for 24 hours.
After the day has passed, we add another stack of flour, add a quarter glass of water and again into the heat.
On the third and fourth day, the procedure is repeated.
On the last fifth day our sourdough is ready. It turns dark brown with bubbles.
We start cooking kvass. We boil water, cool it to room temperature.
Pour rye and wheat flour with one and a half liters of water. Add sugar. Mix. Pour into banks, and the amount of wort received should be the same in banks.
To the wort add water, washed raisins and sourdough. Mix well.
Banks are closed with napkins and sent to heat for 24 hours. When all the thickets settle to the bottom, the kvass can be poured into clean bottles or a decanter, kept in the room for a day, then left for another 15 hours in the refrigerator.
Kvass is ready!
Savior from heat and thirst: kvass from rye flour
This recipe for kvass from rye flour is designed for a two-liter jar. It is necessary to drink it only cold. Such kvass is not suitable for okroshka, but as a drink it is an ideal budget and tasty option.
Ingredients:
a couple of rye bread crusts
half a glass of sugar
one and a half cup rye grain flour
handful of raisins
a three-liter can of freshly boiled water
mint or lemon balm leaves
Cooking:
Pour boiled water with rye flour, stir until all lumps disappear.
Add sugar, you can replace it with honey.
Wash the leaves of mint or lemon balm with warm water and add together with sugar.
Let the mixture cool, then put raisins and crusts of bread into it.
We close the jar with a napkin or gauze and leave it in a cool and dark place for a couple of days.
The readiness of kvass can be determined by the fact. How much foam formed at the top of the can. If a lot, then kvass is ready.
Kvass on any mouth: kvass from rye flour according to an old recipe
This type of kvass has been tested for years. The recipe uses yeast, it is preferable to take fresh, as it depends on not only the taste, but also the aroma of kvass from rye flour.
Ingredients:
half a glass of sugar
three three-liter cans of water
yeast pack
half kg rye flour
Cooking:
We brew yeast in warm boiled water, mix well and leave for 15 minutes.
Knead rye flour in water into a liquid dough as a fritters. Calculation of 1 to 1.
Add sugar and add some water.
Add yeast to the resulting mixture. Mix and send to "insist" for 24 hours.
After that, fill our "dough" with water and leave for half a day in a warm room.
Kvass is passed through a strainer and left in the cold for a couple of days.
Rye flour kvass with malt: tasty and fresh
Kvass with the addition of malt is perfect as an ocher dressing. It has a sour taste and is very light. The process of making it is similar to the process of making beer.
Ingredients:
half a glass of sugar
a little over half a glass of rye flour
two three-liter cans of water
stack of malt
spoon of dried yeast
Cooking:
Stir in malt in boiling water, it is better to take two types: wheat rye.
Close the pan with a lid and leave for an hour.
Pour boiled water into a large container, add flour to it, stir.
Heat over low heat for half an hour, then pour in the malt. Leave on very low heat for a couple of hours.
Cool the wort. We begin to prepare the leaven.
Pour a glass of cooled wort into a jar. Add a spoonful of sugar and dry yeast. Stir, leave for 12 hours.
Pass the infused wort through the cotton fabric.
Pour the obtained sourdough into a pan with unsteady wort, add sugar. You can also use caraway, cloves, ginger, currant or mint leaves for a more intense flavor.
We put the pan in a warm place for 10 hours.
A white foam should appear on top of the wort, this suggests that kvass can already be bottled.
We put the bottles in the refrigerator for a couple of days.
Sugar or honey can be added to ready-to-eat kvass to make the taste of kvass made from rye flour sweetish.
Kvass from rye flour: no yeast!
The recipe for this kvass is different in that it does not use yeast. Instead, we will take a starter prepared in advance from flour, sugar and water.
Ingredients:
two and a half cups of rye flour sourdough
10 tablespoons of sugar
three liter can of water
10 tablespoons of dry kvass
Cooking:
In three liters of water, stir sugar and dry kvass to get a homogeneous mixture without lumps.
Add the leaven, mix.
We close the jar with a lid and put it in the sun for three or four days. After the kvass has approached, the liquid must be drained into a separate container and put in the cold for a couple of hours. Kvass is ready.
The remaining thicken can be used several times. But remember, the thicker the leaven, the more acidic the kvass.
Tricks and secrets of making kvass from rye flour:
To make kvass aromatic and rich, use spices and herbs. They go well with kvass mint, currant leaves and cherries, thyme.
Kvass without yeast infuses longer, but in its properties it is much more useful.
When preparing kvass, always use only boiled water, the ingredients are best mixed in warm water, then there will be no lumps.
The leaven for kvass from rye flour in its consistency should be similar to sour cream.
Malt can be replaced with yeast if you want the kvass to cook faster, and the process of making it is less time-consuming.
To make fermentation faster, you can add rye bread to the kvass.
If you use malt, do not take only one type of malt, it is better to take a few and mix.
When making kvass from rye flour, a little sugar is usually used. When the kvass is ready, you can add honey or sugar syrup to it, then the taste will be sweeter.
