Refresh yourself in the heat with kvass! Summer drink No. 1 is already being sold with might and main on the streets of the city, it is difficult to deny yourself the pleasure and not drink a glass 
We traditionally cook kvass at home. The recipe is simple: kvass wort, yeast, sugar and water are mixed, and in a day homemade kvass is ready! And now more…
Recipe for homemade kvass with yeast
In the first option, we will use "raw" yeast, that is, fresh pressed. They are sold in 100 g briquettes and are usually used in classic home baking recipes. You will also need kvass wort - it is sold in jars of 500 ml. Often, the recipe for making kvass is also written on the jars, making it easier for housewives (by the way, the most delicious kvass in our family is prepared by dad). The last ingredient is sugar.
1. We will cook in a glass 3-liter jar. Pour into it WARM boiled water (not hot, but not at room temperature) in the amount of 2.5 liters, leaving room for 
other ingredients.
2. We put 5-6 tbsp. tablespoons of kvass wort, 5-6 g of pressed yeast, 1 cup of sugar. It will be more convenient to first mix the wort and yeast thoroughly in a glass until completely dissolved, while adding a little warm water. And then pour the starter into water and add sugar.
3. Mix everything well and put it in a warm place for a day (the optimum temperature is 25-30 degrees).
4. We cool the finished kvass, drain it from the sediment. You can drink!
Homemade kvass with dry yeast: recipe
First, we act similarly to the first recipe: pour 2.5 liters of warm boiled water into a jar. Then put in the water 6 tbsp. spoons of kvass wort, 1/2 teaspoon of dry yeast, 1 cup of granulated sugar. Close the lid and leave for a day in a warm place to wander. Ready kvass (2/3 cans) is bottled and put in the refrigerator. Chilled kvass is much tastier!
Pour 1/3 of the sourdough left in the jar with water, put the kvass wort (this time 4 or 5 tablespoons), sand 2/3 cups, and no yeast is needed. A day later, it merges again and the process repeats again
There are recipes for making homemade kvass without yeast. We have not tried them yet, but if you have a recipe, share in the comments. We will be glad!
To make kvass from kvass wort at home, you will need a base, which is sold in grocery stores. When choosing your wort, keep in mind that "malt extract" - the name used by some producers - is the same product.
Having free time and a desire to make the basis for kvass on your own, you can do it on your own without purchasing a store product.
The classic recipe for kvass from kvass wort
Consider a recipe based on wort.
Ingredients
Servings: 10
- water 3 l
- kvass must 2 tbsp. l.
- sugar 150 g
- dry yeast ½ tsp
- raisin 50 g
per serving
Calories: 12 kcal
Proteins: 0.2 g
Fats: 0 g
Carbohydrates: 3.4 g
2 o'clock 0 min. Video recipe Print
Prepare a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water (the maximum possible temperature is 35 degrees). It is permissible to use any amount of sugar, this ingredient is added to taste.
Pour the resulting liquid into a jar, add the rest of the water, then yeast, do not mix.
Cover the jar with a lid, proceed to the next stage in 1-2 days, when fermentation occurs.
Periodically check the taste of the drink, when the result suits, pour into plastic bottles, in each of which add a few raisins. Next comes gassing.
Use kvass when it becomes frothy and the bottles become hard. Store in refrigerator.
How to make kvass from kvass concentrate
Love kvass? A delicious drink will turn out when using a concentrate.
Ingredients:
- base - 1.5 tbsp. l.;
- a glass of sugar;
- boiled water - 3 liters;
- yeast in the amount of 6 g (live).
Cooking:
- Pour the prepared concentrate into a clean container for 3 liters, then a liter of water (temperature 80 degrees).
- Infuse the liquid for three hours.
- Pour in sugar, pour out the rest of the cooled water, add yeast. Fill the jar up to the shoulders.
- After 3-4 days, when the fermentation is completed, pour the finished product into containers, cool.
Videos cooking
How to make kvass from sourdough
Ingredients:
- rye sourdough - 20 g;
- wort - 200 g;
- cooled boiled water - 6 liters;
- sugar - 6 tbsp. l.;
- raisin.
Cooking:
- Dilute the starter with a little liquid. Use a saucepan to prepare a drink.
- Add the wort, mix the liquid thoroughly.
- After 12 hours, you will see air bubbles, indicating primary fermentation. Add sugar, stir liquid.
- Add some raisins to the bottles with kvass, soak for 12 hours.
- You will receive a ready-to-drink drink in seven days. Keep it in the refrigerator during this time.
The benefits and harms of kvass from the wort
The beneficial effect of kvass from home-made kvass wort on the gastrointestinal tract is due to its chemical composition. The drink does not allow harmful bacteria and microbes to multiply, improves the condition with dysbacteriosis, normalizes metabolism, digestion, and the functioning of the cardiovascular system. Useful properties appear during fermentation, as in.
The vitamins present in the composition have a positive effect on the immune system, and the acids remove dead and diseased cells. With the help of homemade kvass, they reduce weight, eliminate fatigue, improve well-being and the condition of tooth enamel. It is useful for hypertension, diseases of the pancreas and. Due to the content of vitamin C, blood vessels are cleansed, cholesterol is excreted. Kvass is also useful for the body of people who suffer from heartburn, heaviness in the stomach,.
It is useful to drink a drink for glaucoma and other eye lesions. With regular use, there is an improvement in vision. Kvass is an effective remedy for viruses and bacteria. It benefits the body in tonsillitis, otitis, pneumonia, bronchitis.
Harm and contraindications
Some people should give up kvass. Such a drink harms with an ulcer, provokes an exacerbation. It is contraindicated to use it for oncological diseases, problems in the work of the gallbladder, liver. It is not recommended to drink kvass for drivers, pregnant, lactating women because of the increased risk of edema, stool disorders. In case of impaired kidney function, problems with the urinary tract, it is permissible to consume a small amount of the drink.
Kvass refers to drinks that are perfectly refreshing, have a rich taste. A lot of useful properties allows you to use kvass from kvass wort, chicory for various health problems. However, before including it in the diet, study the existing indications and contraindications. Choose the recipe that you liked the most, cook and use a natural product!
Real kvass with a cap of airy foam, gas bubbles merrily shooting into the nose, sweet, but with a slight sourness, can be prepared in only two ways: from rye crackers and from must. How? We'll talk about this.
Attempt at writing
If you decide to try making this drink, prepare it in small quantities to start with. Through trial and error, after a few times you will work out your ideal from kvass wort. Why wort? Because it is easier to deal with it than with sourdough from bread, grains and other components. Just note: kvass from kvass wort concentrate is really tasty. It is from a concentrate, and not from a diluted mixture. It lasts for a long time, and the quality of the original product is high. You want and want to drink such kvass, especially when it's hot. So, let's prepare everything you need first: sugar, water, concentrate, yeast. Boil 3 liters of water and leave to stand. In another container of a slightly larger volume (a five-liter bottle, a saucepan, etc.), we put the ingredients in the amount indicated by the recipe for kvass from kvass wort. You need to pour half a liter of warm (not hot!) Water and dissolve 2 tablespoons of the concentrate and sugar in it. Depending on how sweet you want the drink to be, add sugar from 1/2 cup to 2/3. Stir the mixture so that the ingredients dissolve well. After that, the recipe for kvass from kvass wort prescribes adding the remaining 2.5 liters of water (it should not be cold or warm - normal room temperature) and put a stick of yeast (6 g). An important condition: only fresh yeast is suitable, otherwise the drink will not turn out the way you would like.
And one more thing: many people like kvass not in its pure form, but with berry additives: from raisins, prunes, etc. You can add a handful of dried fruits you have to the blank. The recipe for kvass from kvass wort allows such “freedom”. The semi-finished product should be covered and left aside for several days to ferment. You can try it in 2 days. If the taste satisfies - strain carefully, bottle and drink, keeping the excess in the refrigerator. Or leave it for another day or two to “reach”.
Homemade wort
And now the recipe for those who are interested not only from kvass wort, but also the recipe for the wort itself - homemade. It should be prepared at least a week before you plan to start the drink itself. For this, a glass of rye is taken, washed and soaked for a couple of days (no more) in ordinary boiled water that has stood in the room.
Repeat the procedure every day so that the rye does not disappear. When the grain germinates well, it can be processed further. The water is drained, the rye is sent to the oven and dried, then ground through a meat grinder and a blender. Everything, the wort (dry sourdough) is ready. Collect it in a linen rag and use it as needed. What good can be made of this? Well, for example, such a kvass: pour half a glass of rye flour with a liter of boiling water, stir and let cool. During this time, mince a lemon (with peel), a large apple (preferably sweet), 3 handfuls of raisins and a handful of other dried fruits through a meat grinder. For a better taste and aroma, you can add spicy herbs or currant leaves, raspberries. Everything is mixed and laid in a cooled flour "chatter". More water is added (a liter and a half), a tablespoon of honey and a little sugar are placed. Cover the workpiece, let it ferment for several days. Strain, sweeten if required, and drink to your heart's content! And dry the wort again and you can use more! Happy drinking!
Ready dry mix, or wort in, or even sets, with which it remains to mix the contents of the bags with warm water and let it brew.
Real kvass requires a different approach. You can even say respect, because it takes a lot of time to tinker with the must. First of all, you need - rye, barley or wheat. You need to buy not what is offered for feeding birds, but packages marked “for sprouting”. The grains are thoroughly washed with warm water and soaked in cool water. At the same time, it is not enough just to leave the bowl in a bright, non-hot place - the water must be changed to fresh two or three times a day. In a day or two, sprouts will hatch. Once this has happened, the grains are placed between two layers of gauze on a tray, pallet, baking sheet - any shallow container. The top layer of the fabric is regularly moistened with water, and the grains are stirred. The recommended temperature is 10-18оС. Within a week, the sprouts will be equal in length to the grain itself. At this point, germination is stopped and the product is dried for about 20 hours at a temperature not exceeding 45-55°C. At the same time, the finished malt turns out to be of a light shade and is suitable for light kvass. If you need red kvass, the malt is roasted until dark. Then it is ground in a coffee grinder and used or put away for storage.
Properly cooked and dried, the wort tastes sweet and smelly, and the roots and sprouts are easy to separate from the grains.
Turning homemade malt into wort is a much easier task. The powder is poured with boiling water (the proportions depend on the recipe), let it brew for half an hour and add the rest of the kvass ingredients - water, sugar and yeast.
If kvass ripens in an open container, raisins are added to it for sparkling. If it is closed, then put less sugar so that the gas does not break the bottle or jar.The fermented liquid is allowed to ripen in a cool place.
Option for dummies
A simpler version of the wort is from crackers. Wheat bread is used for white kvass, rye bread for red kvass. The first is good in okroshka, the second - to quench thirst. Sliced bread is dried in the oven (the degree of roasting will affect the color), pour boiling water and leave for 7-8 hours. The next steps are the same: add sugar, yeast and water, let ferment and ripen.
It is easy to diversify the taste of such kvass if you use cabbage brine, milk whey or birch sap instead of water. In summer, kvass is easy to make from fruits. Then an apple or other decoction is used as the must.
Kvass from wort at home is now, perhaps, not often made anymore - it is quite decent in stores, and it is not a problem to buy it. Not like in Soviet times, when the knowledge of how to make homemade kvass from wort was, perhaps, no more and no less exotic for a Russian woman than the ability to knead the dough. But I have to keep a jar of kvass wort in the bins, because I simply have nowhere to buy kvass. Well, some people think that home-made kvass is tastier than store-bought. In general, homemade kvass from wort still has fans - some out of conviction, and some out of necessity. Therefore, I consider the recipe for kvass from wort to be useful and worthy of a place on the culinary site.
How will my kvass differ from the one indicated on the bank? I recalculated the products for the minimum amount of liquid - 500 ml. Because I simply don’t have a 5-liter pan myself, and I don’t know what kind you have. Well, I'll explain a few more tricks. Because when you read the instructions on the jar, there is something to fall into a stupor: how to determine when the water temperature is 40 ° C, without a liquid thermometer? And how to create a temperature of more than 30 degrees in a room for 20 hours? I had a friend, so when he tried to make kvass on his own for the first time, he put the pan in the center of the stove and directed steam from the kettles onto it ... So, you can do without such extreme sports!
The first thing that is useful to think about is when will you start making kvass? Because this phase will have to end in a maximum of 22 hours. This means that at 8 in the morning you don’t need to start making kvass from the wort - you won’t jump up at night to pour it into jars, will you? The best time is around lunch or evening. It depends, of course, on your plans for the next day, this needs to be calculated. But the essence of the problem, I think, is now clear to everyone.
Water for the production of kvass needs boiled (or other drinking water), because there will be no more disinfection during the preparation process. For 500 ml of water - 1 tbsp. kvass wort, 1 pinch of dry or approximately 1 g of normal yeast and 35-40 g of granulated sugar. Well, black (rye) crust - optional.
How to make water at a temperature of about 40 ° C, necessary to start kvass fermentation? To do this, bring a quarter of the volume of water to a boil in the same pan in which the kvass will be cooked further. So that both the pan and the lid warm up well. Pressure cookers and thick-walled pans are optimal.
Next, dilute one quarter of boiling water with three quarters of water at approximately room temperature (about 20 ° C). And so we get about what we need. Well, with a liquid thermometer, of course, you can mix more accurately. I'll explain in case it's not there.
After that, close the pan with a lid and place in a warm place. I also do not have a place where you can provide a stable temperature of about 30 degrees for 20 hours. No, well, if it's just hot, and your house is really 30 - I sympathize with you, but for kvass it's just optimal. You just need to keep it somewhere on the windowsill in the sun. If there is no heat, then tourist thermal reflective film or all sorts of blankets and thick jackets are used. Every few hours, bottles of hot water can be placed on the sides of the pot with kvass. Keep the pan still wrapped, but already with the bottles.
Kvass will be ready in 18-22 hours. Keep this in mind at the beginning of cooking, because you can’t overdo it - it can turn into bitterness. After 18 hours, kvass will be sweeter, after 22 - sour. The first, in my opinion, is better for drinking, the second - for okroshka.
Bread crusts are removed from kvass, and the kvass itself is poured into containers for further storage, while trying not to stir up the sediment at the bottom of the pan, so that as little as possible of this sediment gets into new containers. By the way, kvass is not quite ready yet, as my father used to say, it is “bad”. It should be placed in the refrigerator.
And only after the kvass has cooled and stood (ideally - about a day), it will reach its optimal taste.
I hope that kvass from the wort at home will succeed for you as well as for me!
