How to make kvass from malt - 7 step-by-step recipes

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

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

Fermented Malt Kvass

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

• I start with sourdough. I take the pan, put it on the stove and boil 1 liter of water in it. I pour out malt and mix thoroughly. Lumps should not remain. I get a homogeneous mass. I let it brew for 2-3 hours.
• I pour the mixture into another bowl, add 5 tbsp. l granulated sugar, yeast (must be diluted). I put in the refrigerator for the night. I boil 3 liters of water for kvass in a saucepan and leave it in the kitchen.
• In the morning, pour the cooled boiled water into a jar. I put a ready-made concentrate, just 1 cup, dried berries, sugar. I leave the jar in the refrigerator for the night. In the morning I get a tasty and aromatic drink.

To reuse the grounds, strain the kvass through several layers of gauze. We leave the leaven in the jar, add to taste the kvass base, sugar, raisins. Do not be afraid to experiment with thick, use the ingredients in different proportions. They will change the saturation of taste and aroma of the drink.

Light kvass from unfermented malt

Unfermented rye-based malt does not undergo the fermentation process, has a light yellow tint and a sweetish taste. It is used in making bread. If desired, a delicious kvass can be made from unfermented malt flour.

• Water - 3 L
• Wheat flour - half a cup,
• Unfermented rye malt (ground) - 1 cup,
• Yeast yeast (pre-cooked) - 1 small spoon,
• Raisins - 10 pieces.

1. I take a deep pan, add malt and flour. Pour 1 liter of boiling water, carefully mix the wort, the goal is to obtain a homogeneous mass.
2. Leave alone for a few hours. I wait until the mixture cools down to 38-40 degrees. I spread the starter and dried grapes. I leave it on the table, covering with a towel. The fermentation process will begin in a few hours, depending on the room temperature.
3. I pour two liters of cold water into the tank. I wait another 24-30 hours.
4. In order not to overexpose kvass and not to make it very acidic, I taste it from time to time. Bottled, put in the refrigerator for "ripening" (2-3 days).

In the recipe, you can use buckwheat flour instead of wheat. Kvass will turn out unusual, with a slight bitterness.

Yeast-Free Recipe

• Water - 3 L
• Sugar - 2 tablespoons,
• Rye fermented malt - 5 tablespoons,
• Raisins - 180 g

1. I start cooking the yeast in a saucepan. Dissolve in a liter of hot water 3 tablespoons of malt with sugar. I leave the kvass base for two hours.
2. I pour raisins into the mixture and throw off the remaining malt. Pour 2 liters of hot water. I cover the pan with a thick cloth and leave it overnight.
3. In the morning, I filter the drink several times with gauze. Bottled, sent to the refrigerator to cool. The finished drink is in no way inferior to kvass from bread.

You can use leaven several times. Add sugar and dried grapes to taste, fill with water, insist and drink kvass from malt for health!

How to make kvass on barley malt

Barley based kvass is a fragrant drink with a pleasant light taste. The cooking process includes baking bread and making homemade crackers.

• Water - 5 L
• Barley Malt - 250 g
• Rye flour - 500 ml,
• Sugar - 200 g
• Dry yeast - 1 small spoon.

1. I prepare the dough based on three ingredients - water, malt and rye flour. Thoroughly knead and sculpt the ball. Sending to the oven for baking. First, I dry the dough for an hour at 60-70 degrees.
2. I increase the temperature to 200 degrees, fry for 50 minutes. Fragrant and fresh homemade bread set to cool. Cut into thin slices, dry in the oven until golden brown for 20 minutes. I get croutons.
3. I lay the toasted and chopped bread in a jar, pour water. Supplement the mixture with sugar and water, pour malt directly from the packaging, mix and leave in a warm place for 10-12 hours, or better - for 1 day. I filter, pour into bottles or jars, tightly close the lid. I put it to cool. Done!

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!

• Water - 3 L
• Fermented Malt - 1 cup,
• Beer - half a mug,
• Kefir - half a mug.
• Oatmeal - 1 cup,
• Wheat flour - 2 cups,
• Salt - 10 g
• Sugar - 20 g.

1. Sift the wheat flour, pour over boiling water and gently knead the dough until smooth without lumps.
2. "Hercules" soak in warm water, let it brew for an hour. Grind oatmeal with a meat grinder, pour boiling water. The dough should turn out to be liquidy.
3. I mix two doughs, dilute with water, pour kefir and foamy drink, add sugar, salt and kvass base (malt). Mix thoroughly and leave for the fermentation process.
4. After a few days, the drink will start to foam, bubbles will go on the surface.
5. I filter the kvass, carefully separating the thicker from the liquid, pour it into the bottles and set it to cool. I leave the basis for reuse.

How to cook kvass with malt and raisins

According to this recipe, you can prepare an amazingly delicious drink that perfectly quenches thirst.

• Water - 2.5 L
• Wheat crackers - 75 g,
• Fermented rye malt - 40 g,
• Sugar - 40 g
• Raisins - 20 g.

1. Ready crackers, dried naturally or fried in the oven, lay in a jar.
2. I put a spoonful of sugar and sprinkle malt directly from the package (I do not steal). In the recipe, the cereal seed product acts as a natural dye and complements the main flavoring bouquet. Thanks to him, the drink will be painted in a pleasant light brown color with a golden hue, it will get a slight sourness.
3. Pouring clean water into a jar.
4. 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.
5. I pour the kvass into the bottle, and leave the soaked cracked mixture for the next cooking. For taste, add a little sugar and raisins, gently shake until sugar is completely dissolved. I put in the refrigerator for several hours.

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

Recipe kvass "Moscow cabbage soup"

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

1. I steam the rye malt in boiling water (2-3 glasses), leave it for 3 hours alone.
2. I prepare the sourdough, mix flour, yeast and sugar, pour warm water (half a cup). Expose in a warm place. I wait 2-3 hours.
3. After the steamed malt comes up, I dilute it with hot water (8 l) and let it brew.
4. I take off the top of the resulting wort. Add the remaining honey and sourdough. I give kvass time to ferment.
5. After a few hours I filter, pour into bottles, tightly close and leave alone for 1 night. After adding mint, put it in the refrigerator. After 3 days, I enjoy a healthy and tasty drink.

The benefits and harms of kvass from malt

Properly prepared at home kvass from malt has a positive effect on the cardiovascular system and the gastrointestinal tract (gastrointestinal tract), improves immunity and invigorates, refreshes, quenches thirst and gives new strength after heavy physical exertion, gives the body useful minerals 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, constantly using kvass is not recommended. The main reason is the acid content of the drink.

Store kvass will never replace a home analog, brewed with love and diligence. In industrial production, low-quality raw materials are often used, which adversely affects the final taste and useful properties.

Watch the video: How to make Kvass - Cooking with Boris (November 2024).