Kvass, - the sour or sweet-sour drink which is considered as national in Russia is result of the stopped lactic or spirit fermentation. The most known grades of kvass are preparing from flour or crackers, but there are recipes for this drink from fruit and berry juices. In house conditions grain kvass very often is made of concentrates, but if to try, it is possible to make this drink on the basis of a rye malt or a yeast starter.
It is required to you
- For preparation of malt:
- - rye grains;
- - water.
- For the first recipe:
- - rye flour – 2 glasses;
- - a rye malt – 0.5 glasses;
- - honey – 2 glasses;
- - raisin – 1 glass;
- - water – 5 liters.
- For the second recipe:
- - rye flour – 0.5 kilograms;
- - water – 10 liters;
- - sugar – 0.5 glasses;
- - yeast – 10 grams.
Instruction
1. For preparation of kvass on the basis of malt you will need to make malt of the sprouted rye grains. For this purpose wet a rye in the enameled pan. In ten hours after the beginning of soaking drain water and leave grains for two hours.
2. Fill in a rye with water and again presoak within ten hours. Drain water, dry grains and wet for ten hours.
3. Lay out steeped grains in wide superficial ware and couch at a temperature about twenty degrees. From time to time humidify a rye. Prorashchivaniye will take from three to four days.
4. As soon as the backs which appeared at grains reach length of the four fifth of the size of the grain, malt can be used. However, it is possible to store it no more than two-three days.
5. Malt can be reserved for the future. For this purpose dry germinated grains at a temperature about seventy degrees within a day, clean them from the sprouted roots and grind in the coffee grinder. It is possible to store such malt in well closed glass jar in the cool place.
6. For preparation of kvass mix rye flour with malt, fill in them with boiled water so that after stirring dough turned out, consistence reminding sour cream. Let's mix stand at the room temperature within a day.
7. Pour mix in opaque capacity, add to it raisin and five liters of hot water. Mix all ingredients and leave a mash to infuse within nine-ten hours.
8. Filter a mash, add to it honey and sustain at the room temperature within six hours.
9. Once again filter liquid, pour it in glasswares, close a cover and remove to the cool place. In four days, home-made kvass can be tasted.
10. Kvass from flour can be made without malt. For this purpose fill in flour with boiled water, having dissolved it to sour cream consistence and stir lumps. Dismiss yeast in a small amount of water. Wait until dough cools down up to the temperature of thirty five degrees.
11. Add yeast, sugar, warm boiled water to dough and leave to infuse within a day in the warm place.
12. Filter the received drink, pour in glass tanks with covers and put on couple of days in the fridge.