How to make kvass from malt at home?

The invasion of foreign beverages, which has swept over the first (in all senses) domestic consumers, is now experiencing some decline. But this is no reason to be sad.On the contrary, it is possible to perceive a similar situation as an excuse to return to traditional solutions, including to drinks, obtained independently.

For many centuries (even before the advent of writing), kvass has been actively consumed in Eastern Europe. Traction to it was peculiar to almost all people, regardless of the specific city, age and social status. Today, it seems, you can buy a ready-made drink everywhere, but its quality and safety is in question. Because most manufacturers have long been making just sparkling water with flavors and taste simulators. There are many options for the basics of kvass preparation, including the real exotic:

• berries;
• fruits;
• needles;
• aromatic herbs;
• raisins.

But nevertheless, the traditional solution turns out to be beyond competition, that is, kvass on the basis of crackers or rye malt.

This kvass from malt does not have a high energy value. For every 100 g of product there is a maximum of 30 kcal. But there are a lot of useful substances for the body:

• vitamins PP, H, E, B;
• amino acids (vital for muscle lysine and valine, phenylalanine);
• trace elements (mainly metals, but also phosphorus and fluorine).

In kvass, even the most diligent chemical analysis will not find the presence of fats. Low and the concentration of proteins, carbohydrates account for only 5% by weight. You can not ignore the concentration of ethyl alcohol, which normally does not exceed 25 ppm.

Natural drink helps to stabilize the metabolism and the digestive system. The fermentation process leads to the appearance of substances that reduce the risk of dysbacteriosis and its manifestations. For your information: the diagnosis “dysbacteriosis” can only be made by a doctor, self-treatment for similar symptoms and, even more, unauthorized taking of kvass in real dysbacteriosis is unacceptable.

An old drink helps when strength is undermined and fatigue sets in. It helps to strengthen the immune system, helps to resist a number of infectious lesions. Undoubtedly, kvass is useful for those who suffer from visual pathologies, primarily related to age-related changes.

It is not recommended to drink kvass without the permission of a doctor for those with impaired liver or kidney function It is categorically incompatible with a stomach ulcer. A bad idea is to use kvass for those who are prone to fluid accumulation in the body, especially during pregnancy.

No matter how much you want to use a cup of cold drink on a hot summer day, it is better to refrain from this idea to motorists. And not only to them, but to everyone who works in transport, manipulates high-speed mechanisms or is forced to make responsible decisions. Caution is to drink it to young children and suffering from allergic reactions. There is one more thing (not really medical, really): it is undesirable to drink kvass before a long journey or an important long-term event.

Cooking kvass at home is easiest to make from rye fermented malt. So called a product that:

• germinated;
• dried;
• subjected to heat treatment at 60 degrees.

It should be noted that to prepare a drink on this basis without yeast will not work, since natural fermentation is blocked by strong heating. But it is difficult to consider it a disadvantage, because in return, excellent taste and aroma are achieved. The cost of rye malt varies from 150 to 250 rubles per 1 kg.

During the cooking process you will need to use:

• 0.1 kg of malt;
• 4 kg of water;
• 0.2 kg of sugar;
• 10 g dry baker's yeast.

Water is boiled and cooled to 50 degrees.As soon as it cools, malt is poured in a small stream, while stirring it to prevent the formation of hard lumps. The consistency of the resulting mixture is close to the batter, from which make pancakes. Then cooking stops, more precisely, it takes a break for 3 hours at an air temperature of 20 degrees. When the composition is cooled to less than 30 degrees (cooling will take 30 - 40 minutes), some liquid (approximately 150 - 200 g) will have to be poured into another container.

Then dry yeast should be added there, after their dissolution, pour back the stored billet and mix everything. Next, make the sugar and stir again. Close the container with the starter, but not tightly so that air can pass under the lid. The tank is placed in a dark corner at a temperature of from 20 to 28 degrees for about 12 hours. Kvass is filtered through gauze, folded in two or three layers. At the same time, it is absolutely impossible to pour out the sediment.

It is required to pour the prepared liquid on that container which is the most convenient, surely leaving an empty gap. Capacity relies thoroughly clog and leave in the refrigerator for 4 hours for full cooling. If there is a desire to make kvass more sweet, this can be achieved by introducing some additional amount of sugar. Important: such an additive should be made only after fermentation.

So besides kvass, the initial starter is obtained. Starting from the second time, you can prepare a drink with the replacement of yeast with kvass precipitate. Enter it is required as soon as the mixture of malt and water is cooled to 25 - 28 degrees. The composition must be thoroughly mixed, add sugar and leave to ferment; subsequent work is no different from the original process.

You can cook kvass using malt that has not been cooked. The total cost of raw materials differs little. In addition to ground malt in an amount of 0.1 kg, 3 liters of water and 0.1 kg of wheat flour will be required, as well as several dozen highlights. First, heat 1 l to 100 degrees, after cooling, add flour and malt in thin streams, mix very carefully. This preparation is left in the room for 180 minutes.

After waiting for the liquid to cool to 30 degrees, raisins are injected into it, which is not previously washed. Mixed prefabricated cover with towels or covers until the end of the scheduled time. Next, the remaining cold water is added to the leaven. After this, the leaven is placed in a dark warm corner for 1 day, the aged drink is filtered. You can add sugar to taste, stirring it thoroughly. Ready kvass bottled and put for 24 hours in a cold place, so that he finally matured.

If, however, preference is given to the fermented type of malt, from 100 g of beet sugar is added to the starter, which will accelerate fermentation. Care should be taken to use pressed yeast instead of dry, because they sometimes create a bad taste.

For your information: when it is planned not just to drink kvass, but to make okroshka, malt without fermentation is preferable. It allows to obtain a lighter slightly acidic liquid. Longer aging helps to increase the saturation of the sour taste, for 1 - 3 hours (sometimes longer). But at the same time, it is necessary to try a drink once an hour in order not to encounter an unpleasant result. An alternative recipe is:

• 1 l of water is poured into small dishes;
• boiling water is mixed with malt;
• mix them and boil again for 5 minutes;
• after a slight thickening remove the dishes from the stove and insist closed for 2 hours;
• 100 g of chilled base pour into a separate dish, enter there all the intended amount of yeast (they are mixed until dissolved);
• sugar is added to other malts, as well as following complete dissolution;
• 2 kg of water are placed in a volume pan, into which the raisins are poured;
• Yeast solution, malt are poured in there, the liquid fermented in stirred form at room temperature after about 8 hours;
• the prepared drink is cleaned through several layers of gauze;
• It is necessary to stop the fermentation of yeast and improve the taste of the product soaking for 2-3 hours in the refrigerator.

But raw materials without fermentation is quite possible. White kvass, which is prepared on such malt, can be made darker by introducing fried rye crackers. But you have to be prepared for a significant change in taste, so you should first try, adjust to avoid mistakes at a crucial moment.

Video recipe for making kvass from malt, see below.