Kvass from malt at home. Kvass from rye flour and malt Kvass from malt wort

What is malt? What is it like?

As mentioned above, the main ingredient in the production of kvass is malt, which is obtained from sprouted grains. It is made from wheat, rye, barley, oats and millet.

The grain is first germinated, then dried and ground. In the first case, green malt is obtained, in the latter - dry. Rye and barley malt used for brewing are in greatest demand. Other varieties are mainly used in baking bread.

Rye malt can be fermented (dark) or unfermented (light)

The differences between these types are not only in the method of production and color, but also in the area of use. To give the malt a dark red-brown color, the sprouted grain is subjected to fermentation, that is, simmering at high temperature, before drying.

It is almost impossible to prepare such malt at home. Difficulties usually arise in maintaining the desired temperature regime for a long time. But light or white malt, from which okroshka kvass is obtained, can be prepared at home.

Recipe for making malt for kvass

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

To prepare malt: Wash the rye grains thoroughly, remove spoiled and empty seeds. Place them in a container in a layer of no more than two centimeters. Cover the top with sterile gauze. Spray with a spray bottle several times a day.

Make sure that the grains do not dry out or are too wet. After 3-4 days, sprouts appear. When they become the size of a grain or larger, the first stage can be considered completed. Sprouted grains are green malt.

Then they need to be dried at room temperature for two days. Once the grains have dried, you can grind them all at once or put them in a clean container with a lid and take them as needed. This produces dry malt. Now you can start preparing kvass.

White kvass from dry malt

You can make white or okroshka kvass from your own prepared malt. To do this you will need the following Ingredients:

wheat flour – ½ cup;
dry unfermented malt – 1 glass;
clean drinking water (preferably spring or bottled) – 3 liters;
ready-made yeast starter – 1 teaspoon;
raisins – 10-12 pieces.

If there is no yeast in the house sourdough , you can prepare it yourself. To do this, stir 5-10 grams of compressed yeast with one tablespoon of sugar and two tablespoons of flour.

Pour the mixture into ½ cup of warm boiled water and leave on the table for half an hour. This starter should be stored in the refrigerator for no more than two weeks.

Making kvass from malt at home begins with preparing the wort. To do this, malt and flour are brewed in a liter of boiling water, transferred to a clay container and cooled to 38 degrees. Then you need to add dry raisins and yeast starter.

Stir and leave for fermentation for a day. After the specified time, add the rest of the water, and after another day or two (depending on the desired acidity of the drink), the kvass will be ready. You need to pour it into clean jars and put it in the refrigerator.

Rye kvass at home from fermented malt

Aromatic and invigorating dark kvass with a pleasant taste of honey is obtained from fermented malt. The process of obtaining it is quite labor-intensive, so it would be better to buy the main ingredient of the bread drink in finished form.

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

Next, to directly obtain kvass from dry malt at home, you need to take 1 glass of starter, fill it with three liters of cold boiled water, add 5 tablespoons of sugar, 10 raisins and send it to a cool place for a day. Rye kvass according to this recipe is prepared very quickly.

After the specified time, the bread drink is filtered into a clean container through several layers of gauze. There is no need to throw away the remaining grounds. It is refreshed with ½ cup of starter from the refrigerator, sugar is added, poured with cold boiled water and the kvass is set to ripen again.

Delicious recipe for malt kvass at home based on barley

Barley kvass is no less tasty and healthy. It is prepared from dry malt or liquid malt extract based on barley grains. Kvass is made at home from malt like this: ingredients:

liquid malt barley extract – 2 tablespoons;
sugar – 250 g;
dry yeast – 1 teaspoon;
citric acid – ½ teaspoon;
boiled water – 3 liters;
raisins – 10-12 pieces.

Pour 3 liters of boiled water at room temperature into the container, add sugar, citric acid and malt extract, mix. Sprinkle dry yeast on top. Without stirring, leave to ferment for 6 hours.

After the specified time, pour the kvass into bottles or jars, add a few raisins to each and put in the refrigerator for a day until ripening. Barley kvass has a mild grain flavor, slightly carbonated and very healthy.

Kvass from malt: how useful and is there any harm?

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

Kvass made from malt at home has a number of useful properties, among which are the following:

quenches thirst
saturates the body with vital energy,
vitamins and minerals;
has a beneficial effect on the digestive system,
promotes rapid digestion of food and restoration of normal stomach acidity;
the high content of vitamin C allows the use of kvass for the prevention of respiratory and viral diseases;
lactic acid in its composition helps to destroy pathogenic microflora, and maintains beneficial bacteria in the required quantity;
kvass is an excellent means for losing weight,
gives vigor and increases performance.
And you should remember that a drink purchased in a store can never replace real homemade malt kvass

Malt-based kvass is an excellent drink during sultry and hot summer days with tonic properties and beneficial qualities. The main ingredient in making kvass from malt is cereal seeds that have undergone multi-stage processing. Malt is made from oats, wheat, millet, barley or rye. Each variety of cereal requires strict adherence to cooking technology.

Kvass from malt at home is often prepared from a barley or rye base, which are actively used by brewers in the production of beer.

Kvass from fermented malt

Ingredients

Servings: 15

For sourdough
water 1 l
yeast 2 tsp.
sugar 5 tbsp. l.
fermented malt (rye) 200 g
For kvass
water 3 l
leaven 250 ml
raisin 2 tbsp. l.
sugar 5 tbsp. l.

Per serving

Calories: 27 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 5.2 g

2 hours 0 min. Video recipe Print

I start with sourdough. I take a pan, put it on the stove and boil 1 liter of water in it. I pour in the malt and mix thoroughly. There should be no lumps left. I get a homogeneous mass. I let it brew for 2-3 hours.

Pour the mixture into another bowl, add 5 tbsp. l. granulated sugar, yeast (needs to be diluted). I put it in the refrigerator overnight. I boil 3 liters of water for kvass in a saucepan and leave it in the kitchen.

In the morning I pour the cooled boiled water into a jar. I add the prepared concentrate, 1 cup is enough, dried berries, sugar. I leave the jar in the refrigerator overnight. In the morning I get a tasty and aromatic drink.

To reuse the grounds, you need to strain the kvass through several layers of gauze. Leave the starter in the jar, add the leaven base, sugar, and raisins to taste. Don't be afraid to experiment with grounds; use ingredients in different proportions. They will change the richness of taste and aroma of the drink.

Light kvass from unfermented malt

Unfermented rye-based malt does not undergo the fermentation process and has a light yellow hue and a sweetish taste. It is used in making bread. If desired, you can make very tasty kvass from unfermented malt flour.

Ingredients:

Water – 3 l,
Wheat flour - half a glass,
Unfermented rye malt (ground) – 1 glass,
Yeast starter (prepared) – 1 small spoon,
Raisins – 10 pieces.

How to cook:

I take a deep saucepan, add malt and flour. I pour 1 liter of boiling water, mix the wort thoroughly, the goal is to obtain a homogeneous mass.
I leave it alone for several hours. I wait for the mixture to cool to 38-40 degrees. I spread the starter and dried grapes. I leave it on the table, covered with a towel. The fermentation process will begin in a few hours, depending on the room temperature.
I pour two liters of cold water into the reservoir. I'm waiting another 24-30 hours.
In order not to overcook the kvass and make it too sour, I taste it from time to time. I bottle it and put it in the refrigerator to “ripen” (2-3 days).

You can use buckwheat flour instead of wheat flour in the recipe. The kvass will turn out unusual, with a slight bitterness.

Recipe without yeast

Ingredients:

Water – 3 l,
Sugar – 2 tablespoons,
Rye fermented malt – 5 tablespoons,
Raisins – 180 g.

Preparation:

I start preparing the starter in a saucepan. I dissolve 3 tablespoons of malt along with sugar in a liter of hot water. I leave the kvass base for two hours.
I add raisins to the mixture being prepared and discard the remaining malt. I fill it with 2 liters of hot water. Cover the pan with a thick cloth and leave it overnight.
In the morning I strain the drink several times using gauze. I bottle it and put it in the refrigerator to cool. The finished drink is in no way inferior to kvass made from bread.

You can use the starter several times. Add sugar and dried grapes to taste, add water, infuse and drink kvass from malt for your health!

Video cooking

How to make kvass with barley malt

Kvass based on barley is an aromatic drink with a pleasant light taste. The cooking process includes baking bread and preparing homemade crackers.

Ingredients:

Water – 5 l,
Barley malt – 250 g,
Rye flour – 500 ml,
Sugar – 200 g,
Dry yeast - 1 small spoon.

Preparation:

I prepare the dough based on three ingredients - water, malt and rye flour. I knead thoroughly and form a ball. I put it in the oven to bake. First, I dry the dough for an hour at 60-70 degrees.
I increase the temperature to 200 degrees and fry for 50 minutes. I set the fragrant and fresh homemade bread to cool. I cut into thin slices and dry in the oven until golden brown for 20 minutes. I get croutons.
I put the toasted and sliced bread in a jar and pour in some water. I add sugar and water to the mixture, add malt straight from the package, stir and leave in a warm place for 10-12 hours, or better yet, for 1 day. I strain, pour into bottles or jars, and close the lid tightly. I leave it to cool. Ready!

White kvass from malt

White kvass is a non-standard and bold recipe with the addition of beer, fermented malt and kefir. Be sure to try it!

Ingredients:

Water – 3 l,
Fermented malt – 1 glass,
Beer - half a mug,
Kefir – half a mug.
Oatmeal – 1 cup,
Wheat flour - 2 cups,
Salt – 10 g,
Sugar – 20 g.

Preparation:

I sift the wheat flour, pour boiling water over it and gently knead the dough until smooth and without lumps.
I soak “Hercules” in warm water and let it brew for an hour. I grind the oatmeal using a meat grinder and pour boiling water over it. The dough should turn out runny.
I mix two doughs, dilute with water, pour in kefir and foamy drink, add sugar, salt and kvass base (malt). Mix thoroughly and leave for the fermentation process.
After a few days, the drink will begin to foam and bubbles will form on the surface.
I strain the kvass, carefully separating the grounds from the liquid, bottle it and let it cool. I leave the base for reuse.

How to brew kvass with malt and raisins

Using this recipe, you can prepare a drink that tastes amazing and perfectly quenches your thirst.

Ingredients:

Water – 2.5 l,
Wheat crackers – 75 g,
Fermented rye malt – 40 g,
Sugar – 40 g,
Raisins – 20 g.

Preparation:

I put the finished crackers, dried naturally or fried in the oven, into a jar.
I add a spoonful of sugar and pour in the malt straight from the package (I don’t steam it). In the recipe, the cereal seed product acts as a natural coloring agent and an addition to the main flavor bouquet. Thanks to it, the drink will turn a pleasant light brown color with a golden tint and will receive a slight sourness.
I pour clean water into the jar.
I close the jar with clean gauze. I leave it in a warm place, prudently placing a tray under it so that the drink does not “run away” to the floor. I wait 2-4 days. Fermentation time depends on the temperature in the room.
I pour the kvass into a bottle and leave the soaked rusk mixture for the next preparation. For taste, add a little sugar and raisins, shake gently until the sugar is completely dissolved. I put it in the refrigerator for several hours.

The taste of the drink directly depends on the quality of the water. It is better to use artesian, soft filtered, ideally key.

Recipe for kvass “Moscow cabbage soup”

Ingredients:

Water – 8.5 l,
Rye malt – 250 g,
Yeast – 15 g,
Flour - 3/4 cup,
Honey – 250 g,
Mint – 3 g,
Sugar – 5 g.

Preparation:

I steam the rye malt in boiling water (2-3 cups), leave it alone for 3 hours.
I prepare the starter, mix flour, yeast and sugar, add warm water (half a glass). I put it in a warm place. I wait 2-3 hours.
After the steamed malt is ready, I dilute it with hot water (8 liters) and let it brew.
I remove the top part of the resulting wort. I add honey and sourdough to the remaining. I give the kvass time to ferment.
After a few hours, I strain, pour into bottles, close tightly and leave alone for 1 night. Then I add mint and put it in the refrigerator. After 3 days I enjoy a healthy and tasty drink.

The benefits and harms of malt kvass

Properly prepared at home, kvass from malt has a positive effect on the cardiovascular system and the activity of the gastrointestinal tract (gastrointestinal tract), increases immunity and gives vigor, refreshes, quenches thirst and gives new strength after heavy physical activity, provides the body with useful microelements and vitamins (C, E, B1 and B2).

Harm and contraindications

People with hypertension, inflammation of the gastric mucosa (various forms of gastritis), cirrhosis of the liver are not recommended to constantly consume kvass. The main reason is the acid content in the drink.

Store-bought kvass will never replace its homemade counterpart, brewed with love and diligence. In industrial production, low-quality raw materials are often used, which negatively affect the final taste and beneficial properties.

Prepare kvass at home by choosing the recipe you like. Bring it to perfection, delight yourself and your loved ones with a wonderful drink!

step by step recipe with photos

Some dishes are cheaper and easier to buy or eat in a restaurant than to cook at home. For example, try setting up a tandoor in your own kitchen so you can bake the same unleavened bread that dark, handsome men bake in the labyrinths of hypermarkets. Expensive, difficult, inconvenient, not worth the cost and effort, right? It's simply impossible!

Now look in the other direction - at the drink that we also need and love - kvass! Look and remember how many liters of this pinching pleasure your family consumes on hot days. And remember all the stories about kvass, which is made from powder, and which has nothing in common with real kvass.

Did you count and remember? Then it's time to go to the store for malt, because one bag of it (which costs less than one bottle of kvass) will give you the opportunity to provide your family with a soft drink for a whole week with almost no effort.

Ingredients

For sourdough:

1 liter of water
1 cup rye malt
5 tbsp. l. Sahara
1 tbsp. l. dry yeast

for kvass:

2 liters of water
1-2 cups sourdough
5-8 tbsp. l. Sahara
1 tbsp. l. raisins

Preparation

1. Cooking consists of two stages. First, the starter is prepared, which will then sit quietly in the refrigerator and provide you with the raw materials for making kvass for several days.

Sourdough requires malt, sugar and yeast.

2. Boil water and pour boiling water over the malt. Rub out any lumps.

3. Leave the malt mass for 2.5-3 hours at room temperature. During this time, the malt will sour and turn into a thick, mushy substance.

4. Now add sugar and yeast to the brewed malt and stir.

5. Leave the starter to ferment for 5-7 hours at room temperature first, and then transfer it to the refrigerator overnight. In the morning, you should see a thick porridge in the pan, which is covered with bubbles and has a hop-like aroma.

6. Now you can season the first portion of kvass. Place the starter, sugar and raisins (in accordance with the proportions indicated in the list of ingredients) into boiled and cooled water.

Malt kvass

Kvass is a native Russian ancient bread drink. Although kvass is considered low-alcohol, there are recipes where its strength reached 15 degrees. This is where the old expression came from - “leavened”, that is, he drank too much strong drink. In Rus', kvass was accepted by everyone, young and old, from peasants to the highest nobility. They drank it just like that and served it on holidays. First of all, kvass was prepared to quench thirst in the summer; it invigorated and relieved fatigue. Various cold dishes were made with kvass; the most common and popular to this day is okroshka. There were several dozen recipes for this invigorating drink: on bread, kvass made from birch sap, on malt, sour, sweet, with fruit. In the old days in Rus' there was even a profession called kvasnik, a person who makes only certain types of kvass. Kvass from malt, prepared with your own hands at home, is much tastier, more aromatic and healthier than store-bought, and it costs several times less.

Homemade malt kvass is not only tasty, it also benefits the body. The drink has a beneficial effect on the entire digestive tract; the beneficial bacteria contained in the drink help with dysbacteriosis. And vitamin C increases the body's protective functions and strengthens the immune system. At home, you can make an invigorating drink from two types of malt. Kvass from fermented rye malt or use non-fermented barley or wheat. Rye malt produces a dark-colored drink with a denser taste and a distinct bready aroma. Therefore, fermented malt is used to a greater extent for making homemade kvass. For those who like sourness or okroshka kvass, it is better to use regular barley malt.

Recipe for kvass from barley malt

Despite the apparent complexity of the recipe, it is easy to prepare kvass. To prepare it, you need to prepare crackers from malt and flour. The resulting drink is similar in taste and color to barrel kvass. Brewing light barley malt is easy to buy in special stores or make it yourself.

Compound:

Barley malt – 250 g;
Rye flour - 500 gr;
Water - 4.5 l;
Vegetable oil – 1 tsp;
Sugar – 200 gr;
Dry yeast – 10 gr.

Preparation:

Grind base barley malt (Pilsen, Pail Ale or Vienna) in a blender.
In a large dish, mix malt and rye flour.
Pour in 500 ml of water and knead into a thick dough. The longer and more thoroughly the kneading, the better the starch dissolves in water. Form a bun from the resulting dough.
Grease a heat-resistant dish with oil; a microwave-safe glass container is suitable. Place the dough into the mold.
Bring the oven temperature to 65-70°C, place the mold with the kolobom in it. Bake for 60-90 minutes. At this stage, saccharification of flour raw materials occurs; sugars are formed from starch under the action of malt enzymes.
Raise the temperature inside the oven to 175-180°C and bake the kolob for another 45 minutes.
Remove the loaf from the oven, remove from the pan and let cool. Then divide the bread into small pieces of 3-5 cm.
Place the pieces on a baking sheet and place in a heated cabinet up to 180. The caramelization process lasts 30 minutes, the sugars are caramelized under the influence of high temperature, become aromatic and give the kvass a beautiful color and taste. But you should not exceed the oven temperature above 200°C, this can ruin the taste of the drink.
Remove the crackers and let them cool. Place in a canvas bag for storage.
Pour warm water into a large saucepan and dissolve granulated sugar in it. Measure out 300 grams of baked crackers from malt and flour.
Dilute and pitch yeast. Cover the pan, allowing air access. Leave to ferment in a warm place for a day.
Pour the young kvass into plastic bottles and seal tightly with lids. Leave for 2-3 hours at room temperature so that the bottles harden and fill with carbon dioxide. After this, they need to be placed in a cool place. The next day, the homemade malt kvass will ripen.

Classic recipe for kvass made from fermented rye malt

For kvass, it is preferable to use fermented rye malt, but other malts also make an excellent drink with its own taste. In the spring, you can prepare kvass using this recipe, replacing the water with birch sap. Kvass made from birch sap is very healthy and tasty.

Components:

Rye malt – 150 g;
Granulated sugar – 200 gr;
Water – 4 liters;
Dry yeast – 10 gr.

Preparation:

Boil water and cool to 60°C.
Pour ground malt into the water, stirring, so that no lumps form.
Maintain the mash with malt for two to three hours.
Cool the wort to a temperature of 25-28 degrees.
Add and stir sugar.
Prepare the yeast according to the instructions and add it to the wort.
Cover the container loosely with a lid and leave to ferment overnight in a warm place.
Strain the young drink through a fine sieve.
Add sugar if necessary.
Pour into plastic bottles and close. Drink chilled. Such kvass cannot be stored for more than five days.

Recipe for monastery kvass from malt

This is an old recipe for kvass made from malt, which uses fruits, honey, mint, and is very popular in our time. It is easy to repeat at home; kvass has a multifaceted taste due to the large number of ingredients.

Compound:

Rye flour – 400 gr;
Fermented rye malt – 400 g;
Spring water – 5 l;
Pear or apple – 1 pc.;
Lemon – 1 pc.;
Honey – 100 gr;
Raisins – 2 tbsp;
Cumin – 1 tsp;
Dried raspberry leaves – 30 g;
Rye sourdough – 3 tbsp.

How to make sourdough:

To prepare monastery kvass, rye sourdough is used instead of yeast. This is a pure natural product that can be successfully used in other drink recipes. Mix 100 grams of rye flour with 100 ml of warm water in a glass jar. Cover the container with film and leave in a warm place for a day. The next day, add the next batch of the same volume of flour and water, stir. On the third and fourth days, repeat the procedure. On the fifth day, a starter with a pleasant kefir smell is obtained, ready for use.

How to make kvass:

Pour two cups of boiling water into the rye flour, carefully mark it so that there are no clots left and let it cool.
Separately brew malt with raspberry leaves as in the previous recipe.
Make a glass of decoction from cumin and other spices (if using).
Wash the lemon thoroughly, wipe with a dry towel, carefully remove the zest without white pulp, squeeze out the juice separately.
Wash the apple or pear, cut into small slices, cutting out the core with the seeds.
Grind the raisins in a blender.
Mix all ingredients, decoctions, honey, juice, zest, apple in a suitable container and add water.
Add the starter, cover with gauze and leave to ferment for 2-3 days in a warm place.
Strain the finished drink from large particles through a colander, fill plastic bottles with it, leaving a little space for the gas.
As soon as the bottles are inflated and carbonated, transfer them to the refrigerator or cool cellar. Chilled monastery malt kvass is ready for tasting.