The national drink of all Slavic people refreshing, simple and useful is a grain kvass. There is such variety of types of this drink, as for all life not to try, in each region the traditions, the earth, the unique taste. In Russia, kvass was drunk everywhere and always, this drink united all social groups, from peasants to boyars and symbolized wellbeing of the host.
averages 27 kcal on 100 grams of a product. In it there are so much vitamins and minerals that in traditional medicine it is considered excellent avitaminosis medicine. The thing is that in the course of fermentation of a bacterium develop this vitamin complex strengthening immunity.
- group B vitamins (B1 makes 0.04 mg, B2 — 0.05 mg);
- vitamin E (0.2 mg);
- RR vitamin (0.7 mg);
- niatsin (0.7 mg).
- starch and dextrins (0.2 g);
- mono - and disaccharides (5 g).
- proteins of 0.2 g;
- fats of 0 g;
- carbohydrates of 5.2 g;
- food fibers of 0.1 g;
- organic acids of 0.3 g;
- ethyl alcohol of 0.6 g;
- water of 93.4 g;
- ashes of 0.2 g.
Content of ethyl alcohol and size of calories increase if to increase fermentation time.
Important! Home-made kvass is stored in the fridge no more than three days.
The useful properties kvass as a fermentation product, gets in the course of production. This drink on degree of beneficial influence on an organism costs in the same row with kefir, koumiss, curdled milk and acidophilus milk. It should be noted that it is only about home-made kvass in which there are no stabilizers, preservatives, flavoring additives, it is not aerated and has small caloric content.
- At the regular use the digestion returns to normal (by means of the natural enzymes which are a part).
- Exchange processes in an organism are restored.
- The useful bacteria arising at fermentation help with prevention and treatment of dysbacteriosis.
- The immunity becomes stronger.
For strengthening of the immune system of the child also recommend to use goat milk, dogrose broth, guelder-rose jam, serum milk, wheat porridge, chestnut honey.
- Nervous system is stabilized. Even for staying in a depression or nervous breakdown kvass can become the lifesaver lightening the mood and the general vitality.
- The cardiovascular system is stimulated. Drink will be useful to those who have various cardiac pathologies.
- It is useful to drink kvass to the people suffering from gastritis with the lowered acidity level.
- It is considered to be that kvass strengthens tooth enamel and even treats ulcers. Considering how many useful microorganisms in this drink, such probability is quite admissible.
- Grain kvass can be drunk for fatigue removal. As a product dietary, it will not add extra kilos. By the way, the dietary recipe of the academician Bolotov including whey, water, sugar and the crushed dry celandine enjoys the greatest popularity. Drink is cooked 10 days, then within a month it is used on an empty stomach.
Whether you know? Ancient Russia could make kvass with alcohol content about 12%. Today at most, what is in kvass, these are 1.2% of alcohol.
But nevertheless constantly the medicine does not recommend to drink this product of fermentation. Any, even the most useful drink, has positive effect only at the moderate use. Influence of kvass on hypertensive persons, for example, is up to the end not studied, however you should not be fond nevertheless. Try a little and estimate as you are influenced by drink.
Kvass is contraindicated to people with cirrhosis and with that form of gastritis at which the acidity is increased and also at any sharp or chronic diseases of a stomach. Consumption of kvass, including, because of availability of alcohol is not recommended to pregnant women, allergic persons and also those people, whose profession is connected with special attention and risk (drivers, for example).
Important! Kvass is strictly forbidden children up to three years.
- Grain kvass. Prepares from rye flour, sugar, barley malt, yeast, kvass small loafs and water. It is possible to store such kvass no more than 2 days at a temperature up to 12 degrees.
- Fruit and berry. Drink is cooked on the basis of juice or fruit drink, with addition of all those ingredients which are present also at grain kvass. Here kvass on the basis of grass infusions belongs.
- Tea kvass. Prepares by means of a tea mushroom which in turn represents a congestion of bacteria and barmy fungi. As a result of fermentation, useful acids, for example, acetic and dairy actively appear.
- Honey. Infused on honey, this kvass in Russia was considered as the best. There is still an option of such kvass — infused on kalatch instead of yeast, so-called monastic kvass.
- Beet. Beet, rye bread, sugar are its part and it is a little salt.
- Ginger and lemon kvass has bright taste, a little tart and with sourness. For its preparation the root of ginger and a fresh lemon is necessary.
- Bezdrozhzheva kvass. It is necessary to part a little rye flour with water to a condition of dense sour cream. Preparation of ferment takes three days during which it will be necessary to add gradually still flour and water.
Also kvass, it is possible to prepare from such plants as: a rhubarb, a melissa, guelder-roses red, a coriander and also from apples, brown rice and black caraway seeds
The simplest recipe for home-made kvass can do to everyone and will become the excellent beginning for the inexperienced culinary specialist. For this purpose it is necessary to make ferment:
- In a pan to fill in rye crackers with water and to leave for 24 hours in open form (for fermentation).
- After day to add yeast and sugar to grain water, to cover a pan with fine fabric and to leave for 6 hours.
Whether you know? Kvass named the whole profession — "kvasnik" the people able to cook this valuable drink were called. Moreover, depending on specialization the kvasnik could be pear, apple, barley, etc.
So, ferment is ready. If you want drink with more pronounced taste, then it is possible to take ferment in heat a little longer. Further we make directly drink:
- We filter the liquid received earlier.
- We add ingredients to taste (hop, honey, ginger with a lemon, the crushed dry herbs, raisin and so on).
- We insist under a cover in the cool place several hours.
Kvass is ready. It is necessary to consider that crackers for ferment have to be not burned, but only slightly fried, differently kvass will have a bitter smack. Addition of raisin will make drink more aerated.
Kvass is one of the most esteemed Slavic drinks, its use not only returns us to national roots, but also strengthens health. Certainly, it is the best of all to cook exactly home-made kvass. So you will be able to be sure of its advantage and tastes.
I am in general grain kvass which is done in house conditions, I do not love. At grandmothers it turns out sour and not saturated.
I tasted the most tasty kvass in Krasnodar Krai. A secret of this kvass in special yeast which is sold in the local market. Considering in what city you live, quite perhaps such it is possible to find too.
Now recipe.
- A bucket on 8 liters to boil water, to cool to pair milk (warm). 2. To add crackers (to overroast half-rolls of black bread in an oven). The is more black you will fry, the more intensively there will be a color. 3. To throw a decent handful of yeast. 4. There the sugar handful to stand 2 days. To filter. To pour on 3-liter banks. 5. To throw 4 small serving spoons of sugar into each can and a highlight.
EDEN
Kvasok - business thin! morgalik.gif
I like lemon kvass. Do it so: On 10 liters of water: 2 lemons 800 gr. sugar 50 gr. raisin the dessertspoon of yeast is better to do in the evening. To boil water and to add sugar + the lemon (cut by segments And DO NOT FORGET to CLEAN IT FROM the PEEL!!! and that will taste bitter). It is better to do in the evening to boil water and to add sugar + the lemon (cut by segments) + raisin. When cools down to add yeast to warm kvass. To put in the fridge in the morning
Tbird
Borodino kvass
For the recipe it will be required to you:
bread Borodino - 1 kg water (boiled water) - 6-7 l the yeast (divorced) - 1 glass wheat flour - 1 glass.
To slice the "Borodino" bread and to dry them in an oven that they were reddened, to put in enameled or glasswares, to add mint leaves to taste, to fill in 6-7 l of abrupt boiled water, to close a cover, to allow to stand 3 hours.
To prepare a sponge dough from 1 glass of the divorced yeast (25-30 g dry) and wheat flour, to allow to approach and add to the cooled-down mash.
When fermentation ends (bread and mint will rise to the surface) and there will be a foam, to filter again and to let kvass stand, then to pour on liter bottles (on a coat hanger), to put in everyone 2-3 highlights, to cork with the traffic jams wetted in boiled water, to sustain 3-4 hours in heat and to take out on cold (to store bottles lying). In 2-3 days, kvass will be ready.
ninochechka
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