Video: Part 5 - The Last of the Mohicans Audiobook by James Fenimore Cooper (Chs 19-22)
Kvass: centuries-old history and benefits
Perhaps kvass is the most ancient drink Eastern Slavs. Historical sources indicate that the drink appeared long before Kievan Rus. Later, kvass became mandatory in the diet of the army and navy and was used as healing drink in hospitals and infirmaries to restore weakened patients. In difficult times, kvass helped support vitality during times of hunger and deprivation.
As in the old days, kvass is not only drunk, but also used as a dressing for okroshka, botvinya, cold summer soups. In addition, meat and fish are marinated in it. Few people know about this.
In ancient times, kvass was truly intoxicating, its strength reached a higher level than that of modern beer. The degree dropped only during the period when vodka appeared.
Video: BASTARD
A balanced composition: vitamins, organic acids, essential microelements - all this allows us to talk about the unconditional benefits of kvass. Of course, we are talking here about a drink prepared based on the process natural fermentation. Majority store products- this is nothing more than an artificial leaven drink, which is prepared with the help of dyes, sweeteners and carbonation. Beneficial bacteria in kvass kill pathogens in the intestinal microflora. Therefore, it’s definitely worth making kvass at home using any of the recipes you like. We’ll talk further about how long it should be prepared and how to determine whether kvass is ready.
Video: Part 4 - Fathers and Sons Audiobook by Ivan Turgenev (Chs 24-28)
How to determine the readiness of homemade kvass
Activation of the fermentation process is accompanied by the release of bubbles and a peculiar “game” of crackers. They either rise up or sink to the very bottom. This continues as long as the yeast is working. Therefore, as soon as the crackers remain at the bottom and no longer rise, the kvass is ready. The same rules apply to making sourdough. The finished starter does not bubble, and the bread lies at the bottom of the container.
Another way to determine the readiness of homemade kvass is to taste it. If the drink does not taste sharp and rich enough, let it sit a little longer in a warm place. In the case where kvass is too sour to your taste, the situation can be easily corrected by adding additional sugar.
If kvass is prepared for okroshka or any other cold soup, it should be a little sour and sharp.
In order for the kvass to be more carbonated already in ready drink a few raisins are added just before cooling. In this case, thanks to the raisins, fermentation will continue even in the refrigerator, becoming saturated with gases.
On a surface ready kvass A white foam forms, especially well expressed around the edges of the neck of the jar with kvass wort.
Video: How long should the foundation stand???
Kvass made from malt will ferment for at least a day. How long the drink will infuse depends on the accompanying ingredients and the temperature at which it is kept. kvass wort.
Bread or rusk kvass will infuse for 12 hours. Usually the period is no more than a day.
Herbal kvass also has a short infusion time; some variants only need to stand for 3 hours.
If you don’t have enough time and don’t want to bother with the starter, then you can prepare
Attention, TODAY only!
OTHER
To prepare kvass, grains and dry rye bread are used. He does not have pleasant taste, but it doesn’t get boring...
Kvass made from oats, although not as popular as bread kvass but he is very healthy drink, and besides, still in...
What are the benefits of kvass? What are the benefits of kvass? There are many serious answers to this serious question. We all know very well that...
Video: KVAS. Preparing SOURCE. How to prepare healing KVASS at home Dry kvass Dry kvass is a ready-made…
Recipes for kvass from wort Recipe No. 1 Wort – 2-3 tablespoons; Black bread – 3 pieces (it’s better to take the crusts); Dry yeast…
Russian kvassVideo: RECIPE FOR REAL RUSSIAN KVASS WITHOUT YEAST! Since ancient times, Russian kvass has been famous for its...
Video: My film Rye kvassVideo: HOMEMADE KVASS. Recipe for rye malt Rye kvass is considered the most delicious and…
Preparing homemade kvass Preparing homemade kvass, like other homemade drinks, is not…
Fruit and berry kvass is valuable in composition and nutritious. To prepare them, use the following recipe: 1 kg of fruits...
Benefits of kvass Thanks to its composition, kvass is almost The best way quenching thirst. After a glass of intoxicating homemade...
Video: Homemade bread kvass! Bread kvass Bread kvass is the easiest to prepare, excellent cooling...
Video: notes from a fussy person: homemade kvass from kvass wort from AtrusKvass from wort Kvass from wort is prepared very…
When carrying out “green operations” on bushes, select young, clean, unsprayed leaves and young shoots...
Kvass without yeast Kvass without yeast is a refreshing drink that can be easily prepared at home. And this will be the most...
A Russian proverb says: “Kvass is good if it hits you in the sock.” In the old days, kvass was served daily in both the royal chambers and peasant huts. They drank it in hot and cold weather; it was loved by kings, beggars, military men, and monks. Kvass in Rus' was even considered a miraculous drink that helps with all diseases. In posts, especially in summer time, the main food of the common people was kvass with green onions and black bread.
Each housewife prepared kvass at home and, as a rule, had her own own recipe preparations. Until the end of the 19th century, it was prepared on rye malt with the addition of aromatic and herbs(mint, thyme, oregano) or berry and fruit juices (raspberries, lingonberries, apples, pears). In the old days, kvass was prepared at home: sweet, sour, northern, spring, aromatic, peasant, white, mint, okroshechny, with raisins, with horseradish, thick, kvass (sour “shti”), daily, fragrant, aromatic, with millet, with pepper (for example, at the end of the 19th century, Muscovites really fell in love with kvass made from boiled pears). In our article “Homemade Kvass Recipes” you will find tips on how to make your own various varieties kvass!
Kvass at home: preparation? No, magic
The technology for making kvass, both at home and industrially, is that it is first prepared from water, flour and malt. batter- mash - which undergoes fermentation. And then this fermented mash is again diluted with water, yeast, sugar and other flavoring and aromatic additives are added to it, and it undergoes fermentation. Most often, juices of various fruits and berries are added as a flavoring additive. Aromatic additives can also be varied (ginger, mint, fragrant kvass).
In addition to its excellent taste, kvass has a wide range of useful and healing properties, it is one of the most nutritious and healthy drinks available today. Kvass - folk remedy from vitamin deficiency, since kvass contains many essential microelements and vitamins, namely: lactic acid, B vitamins, calcium, magnesium, phosphorus, as well as amino acids and enzymes. It is kvass that best quenches hunger and thirst, relieves fatigue and increases performance. Already in our time, researchers have established that additional intake of malt extract - the basis of kvass - is much more effective than glucose in improving the muscle performance of athletes. At the same time, there is more in the blood long time saved high content sugar and fewer substances that cause fatigue are formed.
And bad kvass is better than good water.
Kvass, like bread, will never get boring.
Kvass at home: the basics
Let's start the story about recipes for making kvass with its historical, traditional basis - kvass malt. Kvass malt is best prepared in enamel dishes: bucket, pan. But they should not have cracks, potholes or sinkholes. Will also fit clay pots, but it's best to use oak barrels. Required Products- wheat, rye, barley or peas. To prepare malt, the grains are washed in warm water and filled completely with water at room temperature. Leave for 5–6 days, constantly stirring the mass. After 2-3 days, the water must be changed and the grains rinsed again in warm water. As soon as the sprouts appear (they should be 2–3 times longer than the grain), the grains are removed and dried in the oven at a temperature of 30–40 °C. The dried grains are passed through a meat grinder and then through a coffee grinder. Store young malt in a cool, dry place in bags.
Malt cannot be brewed with boiling water, as this will destroy enzymes - biological substances that promote the fermentation process. You can replace malt with yeast. How many days should kvass ferment at home? It depends on the raw material and temperature. As soon as bubbles, foam, sour taste, the drink is filtered to separate it from the grounds, which will serve as a starter for a new portion of kvass. The strained drink is cooled and used for drinking. This will be the classic white kvass.
Text: Vera Shipunova, cook
According to technological standards, kvass can contain up to 1.2% alcohol (usually less), but the low strength does not suit many lovers of strong drinks. A simple recipe for “drunken kvass” has been developed especially for them, the alcohol concentration in which can be adjusted at your discretion, while maintaining the traditional taste.
Ingredients:
- black bread – 500 grams (or 300 grams of crackers);
- water – 5 liters;
- sugar – 0.3-1.5 kg (depending on the desired strength);
- fresh yeast – 30 grams (or 5 grams of dry);
- citric acid – 3 grams.
Strong kvass recipe
1. Cut the bread into small pieces 2-4 cm and fry in a preheated oven (160-180°C) until golden brown. This will give the kvass a unique bready aroma. The stronger the roast, the more bitterness is felt in the taste.
2. Pour the finished crackers into a saucepan, pour 3 liters of boiling water, cover with a lid and leave for 2-3 hours.
3. Filter the tincture through a colander and cheesecloth. Pour the liquid into a fermentation container, e.g. regular jar. Pour the squeezed crackers back into the pan with 2 liters of boiling water. Let stand for 50-60 minutes, then strain through cheesecloth, squeeze out the crumb well (no longer needed).
4. Mix the first and second infusions. Add yeast citric acid and the first portion of sugar (300 grams). The total amount of sugar depends on the desired strength and sweetness of kvass; these indicators are regulated during the fermentation process. With 1.5 kg added, kvass will contain approximately 12-13% alcohol (the maximum possible value).
5. Mix the contents of the jar and leave for 10 hours in a dark place at room temperature. After 1-2 hours, foam and hissing should appear, this means that the kvass has successfully fermented.
6. Taste the drink, evaluate the strength (sweetness is adjusted at the next stage). If the alcohol content is too low and the sweetness is gone, add a new portion of sugar (200 grams) and leave to ferment for 4-5 hours. Repeat the procedure for adding sugar until the strength becomes acceptable.
7. Assess the sweetness of the kvass, add sugar to taste if desired and mix well. Close the jar tightly with a lid, then transfer it to the refrigerator (the temperature must be below 14 degrees, but above zero) and leave for 6 hours. If desired, kvass can be poured into plastic bottles. Low temperature stops fermentation so sugar will no longer be converted into alcohol.
Store the drink in a cool place in hermetically sealed containers. Shelf life – 7-10 days.
For the summer, a mug of homemade, tart and delicious kvass, it seems to me, it is simply necessary. Nothing compares to him - neither soda, nor cold green teas, no juices or other drinks. Although at first making kvass at home is not fast process. But then, when the made starter will always be in the refrigerator, as they say, at hand, things will go faster and even tastier. The main thing is to know a proven and delicious recipe kvass
There are several options for making homemade kvass. And today we will choose the one with fewer problems with sourdough. Although the first time you will still have to work longer. But then everyone at home will say to you: “Thank you very much for the delicious kvass!”
First option, is to go buy ready-made wort and make kvass. It’s easy and quick, but it doesn’t turn out quite, so to speak, leavened.
Second option, is to prepare it from bread and yeast. There are plenty of such recipes on the Internet. But in this case, the yeast upsets the leaven balance. What does it mean? In real kvass, all vitamins and useful material due to the acidic and alcoholic environment, where the acidic one will predominate. And if prepared with yeast, it will be more reminiscent of mash than traditional Russian kvass.
Third option, is to cook it with sourdough. And here the main flavor note will be set by lactic acid bacteria, not yeast.
Homemade rye kvass recipe
To do this you will need to prepare a starter. It is prepared simply, but not quickly. Having prepared it once, we will constantly “feed” it for maturity, and use it for the next kvass. And you can do this endlessly...
Of course, it is more professional to make sourdough with rye flour, it will be more correct. But it is quite problematic to buy it in a regular store. Therefore, we compromise and will make sourdough from ordinary rye bread. Fortunately, it is sold in any store. And in this case the drink also turns out real and tasty.
To do this, we buy a loaf of fresh rye bread. There is no need to be afraid of yeast in this bread, since it was baked in an oven where it was more than 100 °C. And yeast (natural) dies already at 50 °C.
Cut the loaf into pieces and make crackers out of them. To do this, put them in the oven and set the temperature to 150°C -170°C. We dry the bread well, making it even slightly (slightly) toasted on the sides. This will then give the right taste with an interesting note.
While we dry the rye crackers, prepare water for the kvass. Take 3 liters ordinary water, boil and set to cool. We will need this water in three days. And this can be done, of course, later.
Next we take glass, liter jar and put in pieces rye crackers, about two slices (a slice is a cut piece of bread from a loaf, not cut in half), and add 1 heaping teaspoon of sugar. Pour one and a half glasses of boiled water at room temperature. Stir the sugar until completely dissolved.
Then we close the jar with a towel or gauze and place it in a warm, bright place, for example, on a windowsill under the rays of the sun. Most perfect option, this is + 25°C and above. Let it ferment. We wait three days for all processes to go smoothly.
We put the remaining crackers in a bag; we will need them for future kvass.
After three days, open the starter and it should be light cloudy in color, with a sour smell and sour taste. This is what you need!
Fill it all with cool boiled water “up to the shoulders” of the jar. We leave free space in the jar for fermentation. I don’t recommend adding at this stage. Now another task is to make a kvass base, to create a sour-bread taste. We close the jar with a towel and put it in a warm place again for the second stage of fermentation, for two days.
At this moment, strong fermentation processes will occur in the jar. The kvass will be saturated with bready taste, the acid will be distributed evenly everywhere and even a little alcohol will be released. This is absolutely correct. Any real kvass must contain a small particle of alcohol.
After two days, the kvass is ready and the jar can be opened and its contents filtered. Here you can add sugar to taste. If it was prepared for okroshka, then you can do without sugar.
Then we bottle this kvass and put it in the refrigerator, thereby stopping all fermentation processes. Kvass is ready to eat.
For those who like it more carbonated, you can add 3-5 raisins to these bottles. This will allow carbon dioxide to form, which will give the drink more effervescence.
But in this case, kvass cannot be poured into the bottle up to the lid; we must leave free space, approximately 5-7 cm from the lid. We put this bottle again (for about a day) in a warm place and give the drink the opportunity to “pick up” gases. Then the bottle can be put in the refrigerator, or already consumed.
Of course, the best kvass is produced in the summer months. Why? Because infusion and fermentation of kvass requires a warm air temperature, above +25°C. Then the cooking process is fast, correct and complete. In this case, it is dominated by lactic acid bacteria rather than alcohol.
When infused at temperatures below +20°C, it becomes more like mash rather than kvass. It has less tart sourness and more degrees.
It is worth noting that the first time the kvass is not the most delicious, since the starter is still “weak”. It will be perfect the next time.
Our next step is to stock up on starter for the new kvass. To do this, we take the bread crumb that remained in the jar after pouring the finished kvass, and put it in a small, clean jar, which we put in the refrigerator for further storage.
And next time, when we prepare a drink, it will be our starter. For this we take three-liter jar for new kvass, add this crumb, which we have in the refrigerator, add rye crackers so that 1/3 of the part is filled with them + sourdough, add 1 teaspoon of sugar and fill with water “up to the shoulders.”
We put this jar in a warm place again, leave it for a couple of days and we have a new kvass ready, and it’s tastier than the previous one. And we do these steps again and again...
At the same time, we dry the new crackers, throw away some of the crumb after steeping, and put most of it in a jar, saving the starter for next time. And we drink delicious, natural, homemade kvass all the time. And in the summer we make excellent okroshka on it. In my personal experience, This perfect recipe kvass at home.
Bon appetit! Stay in touch.
To prepare kvass, you will have to spend a couple of hours in the kitchen. The fermentation and ripening time of kvass is 2-3 days.
Bread kvass recipe
ProductsRye bread (Borodinsky) - 300 grams
Fresh yeast - 30 grams
Sugar - half a 250 ml glass
Raisins - 1 handful
Water - 4 liters
How to make kvass from rye bread
1. Cut 200 grams of bread into long strips 2 centimeters wide.
2. Preheat the oven to 200 degrees for 10 minutes.
3. Line a baking sheet with baking paper and place the bread.
4. Place the baking sheet with bread on the middle rack of the oven.
5. Bake the bread for 15 minutes, then turn over and bake for another 15 minutes - a dark, but not black crust should form.
6. Pour 1 liter of water into a saucepan and put on high heat, bring to a boil under the lid and turn off.
7. Place crackers in boiling water, add a third of a glass of sugar, stir, cover with a lid and leave to ferment at room temperature for 3-4 hours.
8. Pour some water into a bowl, put 25 grams in it fresh yeast and stir; Return the mixture to the pan and stir.
9. Wrap the pan with future kvass in linen and leave to ripen at room temperature for 36 hours.
10. Pass the kvass through a cloth, sweeten with the remaining sugar (to taste) and add a handful of raisins.
11. Cover the kvass loosely and put it in the refrigerator to ripen for 24 hours.
12. Carefully pour the kvass into a jar, avoiding any sediment.
13. Store the resulting kvass in the refrigerator for a week.
Fkusnofacts
- Calorie content of homemade rye kvass is 27 calories/100 milliliters.
- Raisins are added to bread kvass so that it acquires carbonated properties and pungency.
- The average cost of homemade rye kvass is 80 rubles (the price is the average for Moscow as of June 2017).
Kvass should be stored in the refrigerator for 2-3 days.
- The sediment (kvass wort) must be stored in the refrigerator, then kvass can be prepared on its basis without using yeast.
Raisin kvass recipe
Products for 3 litersBlack raisins - 1.5 kilograms
Honey - 500 grams
Raw egg white- 2 pieces
Grape yeast - 30 grams
Water - 3 liters
How to make kvass from raisins
1. Rinse 1.5 kilograms of raisins well and place in a saucepan.
2. Pour in a liter of water, put on medium heat and cook until the raisins soften for half an hour.
3. Remove raisins from the pan using a slotted spoon.
4. Wipe the raisins and return them to the water in which they were boiled.
5. Add 500 grams of honey and boiled water to bring it to a volume of 3.2 liters.
6. Stir the mixture, put on slow fire and boil, stirring constantly and skimming off the foam, for half an hour.
7. When the foam stops appearing, cool the liquid to room temperature (about 20 degrees) and beat 1 egg white into it so that the kvass is not cloudy.
8. Cover the kvass with a lid and leave to ferment for a day.
9. Carefully pour the drink into a clean container, add 20 grams of yeast and leave to mature for 2-3 days.
10. After fermentation, let the kvass settle, then pour it into a clean container and put it in the refrigerator or cellar for three days for the kvass to mature.
Fkusnofacts
- The calorie content of raisin kvass is approximately 80 calories/100 milliliters.
- The average cost of products for raisin kvass is from 600 rubles/3 liters (the price is the average for Moscow as of June 2017).
- To taste, you can add the juice of 1 lemon to the kvass.
Recipe for kvass made from rye flour
Sourdough products (for 3 liters of kvass)Rye flour - 1 tablespoon
Sugar - 2 tablespoons
Raisins - 10 berries
Products for kvass
Rye flour - 200 grams
Sugar - half a glass
Water - 3 liters
How to make sourdough from rye flour
1. Mix 1 tablespoon of rye flour and 2 tablespoons of sugar and add water, stirring until the consistency of sour cream is obtained.
2. Add 5 pieces of washed raisins to the future kvass wort.
3. Place the jar with the starter in a warm place for 4 days until sourness appears in the starter. The jar must be larger than 0.5 liters to avoid leakage. :)
How to prepare rye kvass
1. Boil 3 liters of water.
2. Pour 200 grams of rye flour and half a glass of sugar into the container in which kvass will be made, and gradually dilute the resulting mixture with water, first adding warm water(a little bit), and then boiling water (also a little bit).
3. Stir the mixture until there are no lumps.
4. Cover the container with a lid, place the kvass starter on top, cover with a towel and leave for 4.5 hours.
5. Pour the starter into the kvass, stir well, cover with a lid, and top with gauze or linen.
6. Leave the kvass to ferment for 6.5 hours, during which time do not open the container. During this time, foam forms on the surface of the kvass, which indicates the readiness of the kvass.
7. Pour the kvass into jars or bottles and place in the refrigerator.
Fkusnofacts
- Kvass made from rye flour can not only quench thirst in the summer and be used in okroshka, but it can also be used to treat vitamin deficiency, gastritis with acidity below normal, heart disease, hypertension, weakened immunity, and dysbacteriosis. Since the calorie content of kvass made from rye flour is very low, it can be safely consumed by those who are on a diet.
- The average cost of homemade kvass from rye flour is approximately 60 rubles/3 liters.
- The shelf life of kvass is 2-3 days in the refrigerator.
- When preparing kvass from rye flour, you can add a little mint or thyme.
- Kvass made from rye flour contains vitamins B, K, C, E, as well as calcium, phosphorus, sodium, magnesium, potassium, zinc, copper, selenium, manganese and iron. It also contains the amino acids threonine and lysine, which are not produced in our body.
Recipe for kvass with birch sap
Products for 3 liters of kvassBirch sap - 3 liters
Raisins - 20 pieces
Sugar - half a glass
How to prepare kvass with birch sap
1. Collect 3 liters of birch sap, strain through several layers of gauze, thus clearing it of debris.
2. Add 20 raisins and 150 grams of sugar and leave to ferment for 42 hours in a cool place.
3. Strain the resulting kvass and seal the bottles.
4. Kvass must be stored in a cool place.
Fkusnofacts
- The calorie content of birch kvass is 15 calories/100 milliliters.
- When preparing birch, it is advisable to use enamel or glass containers.
- When purchasing birch sap for kvass, it is important to purchase sap packaged in glass bottles, not plastic, since plastic negatively affects the quality of the product. The color of the juice should be transparent, without cloudiness or unnecessary impurities.
- Birch kvass very useful for work digestive system, quenches thirst well and is a preventive remedy for various diseases.
- Birch kvass contains a lot of microelements, especially potassium and magnesium. Potassium is able to relieve swelling and, in combination with magnesium, prevent bones from deteriorating.
- You can store birch sap until autumn.
- Average cost of products for birch kvass (if collected independently birch sap) - from 30 rubles/3 liters (the price is the average for Moscow as of June 2017).
Kvass with malt
ProductsWater - two liters
Rye malt - half a glass
Sugar - half a glass
Dry yeast - 7 grams
Preparing kvass
1. Pour water into a saucepan and boil it.
2. Cool the water to seventy degrees, then add the malt. At this temperature, malt dissolves better.
3. While stirring, try to get rid of lumps. Lumps can be easily avoided if the malt is first dissolved in small quantity(150 grams) water, stirring it with a fork. Then pour into the main volume of water.
4. Leave to infuse at room temperature (24-26 degrees) for at least two hours, covering the dishes with a lid.
5. Pour a quarter glass of water from the pan into a mug.
6. Dissolve the yeast in it. The water temperature should be no more than 20-25 degrees. Since yeast is living microorganisms, at higher temperatures they may not survive, and the yeast will not have the desired effect.
7. Let stand for 3-5 minutes and pour the dissolved yeast into a saucepan with malt and stir.
8. Add sugar and stir.
9. Taste, if necessary, add more sugar.
10. Place in a warm place for eight hours to ferment ( biochemical process, which is caused by microorganisms and leads to decay organic matter), as a result of which bubbles will rise from bottom to top in a continuous stream.
11. Fold the gauze into four, or better yet, six layers, and strain the kvass through it.
12. Pour the strained kvass into bottles and put it in the refrigerator to cool.
The price of kvass products from malt is 35 rubles/1 liter (data for Moscow as of June 2017).
