Kvass is an old Russian drink that is famous for its ability to quench thirst and support human strength.

As the name implies, this drink should ferment, that is, ferment, which explains its effervescence and sour, tonic taste.

In order for the fermentation process to go right, it is customary to add yeast, sugar or honey, black bread sourdough or ready-made wort to it.

General principles of making kvass from concentrate

Making kvass does not require any special culinary talents. It is not difficult to prepare, you can even entrust a child. The main problem is to choose a suitable temperature regime, since you should not put kvass on the heat, but in a too cool place it will ferment for too long. However, when this problem is solved, you will be able to delight with homemade kvass from kvass concentrate at least every day. Why is it better to make kvass from kvass wort concentrate? Because it takes about five days to prepare a drink from sourdough, and kvass from kvass concentrate can be prepared in two or three days.

In addition to these two options (on wort and on sourdough) kvass, which is called bread kvass, since it is prepared on the basis of rye bread, grain or rye flour, there is a huge amount of fruit, berry, vegetable kvass: apple, currant, pear, beetroot, sea buckthorn, even birch based on birch sap. There fermentation is also provided with yeast and, often, a slice of rye bread, but wort is usually not added to these types of kvass.

How to make kvass from wort? What ingredients are required for this?

First, the water. You need to take boiled water for kvass from kvass concentrate, of course, it must be boiled for several seconds and only once, so that the water does not become too heavy. As a last resort, you can use drinking water sold in bottles.

Second, you need yeast. Those who are pondering how to make kvass from wort: using dry or pressed yeast, can be assured that both are quite suitable for making kvass. You just need to make sure that the compressed yeast is alive, because if it is stored incorrectly, it will die.

Bread, if it is required according to the recipe, must be dried, even dried a little, then the kvass from the kvass wort concentrate will be tastier. Naturally, we are talking about rye bread.

Various additives, such as herbs, are often used. To improve the taste of kvass from kvass wort concentrate, mint, lemon balm, currant leaves, willow-herb, horseradish and some spices are used.

It's a good idea to put a few raisins in a container with kvass. Moreover, it is advisable to use raisins with seeds, and not quiche.

So, what ingredients we need, we have determined. Now let's see how to make kvass from wort at home to the delight of everyone at home.

Recipe 1. Kvass from the concentrate of kvass wort Ordinary

Leavened wort 2 large spoons with top

3 pieces of rye bread, it is even desirable to take 3 crusts, cut them off the side and top of the loaf

Fast, dry yeast (for example, Saf-moment; you can also find on the market those on which it is written for making kvass, but this is not necessary) 2 incomplete teaspoons

Granulated sugar incomplete glass; if you like sweets, then you can complete

First, you need to put pieces or crusts of bread on a baking sheet and put in the oven with an average temperature (say, 150 degrees). They must be kept there until crackers are obtained, you can even wait until they are slightly (just a little) burnt, then remove the crackers from the oven and let them cool at least to a warm state.

Put water to boil.

To prepare the simplest kvass from wort, you need to take a clean and dry glass jar or an enamel can (pot) with a volume of at least 3 liters.

In this container, you must first pour about two and a half liters of boiled water. Better to pour hot water, because it will be easier to dissolve granulated sugar in it.


Pour sugar into water and stir it thoroughly. Leave the sweet water to cool to a very warm temperature, then place in a container two full spoons of wort, literally with the top, and mix it thoroughly, making sure that no unmixed wort remains at the bottom. After that, put the dried crusts of black bread into the jar in which the kvass is prepared.

Wait until the temperature of the preparation for homemade kvass reaches approximately body temperature, and add yeast; in no case should you add them to a very warm or, even more so, hot workpiece: the yeast will die.

Stir the resulting liquid again and cover the top of the container. To do this, it is best to take clean large gauze and fold it in 5-6 layers. Cover the top of the container with multilayer gauze and secure it with an elastic band, bandage, and tape that is at hand. However, if you are going to cook kvass often, then it is worth highlighting special gauze and gum for this purpose, this will greatly facilitate the process.

Put the blank for kvass in a rather warm place, but it is still desirable that direct sunlight does not fall on it, and in this position it should be kept for 24 to 48 hours, and in a day it is worth trying the kvass for the first time: it may already be ready. In the process of keeping it warm, the taste of kvass will constantly change, becoming more and more intoxicating, so you need to notice the moment when the taste of kvass seems ideal to you. At this point, the drink should be rearranged in a cool place for another two days.

After this period, the drink should be filtered through cheesecloth in 6-8 additions (for this it is better to use another piece of gauze, and not the one that covered the container), pour into bottles, adding 3 raisins to each, put or refrigerate. When the kvass has cooled down after five hours, you can drink it.

Recipe 2. Kvass from Starorussky kvass concentrate

Wheat grains, about 3 cups

Kvass wort half a glass

Black currant leaves about 20 pieces

Hops, ginger, cardamom a little bit

Put cardamom, ginger and hops in a gauze bag and place in a saucepan with water, put currant leaves there (without the bag). Boil the spices and leaves for 5 minutes, then discard the bag of spices, and leave the currant leaves.

Dissolve sugar in hot broth and cool to body temperature. Stir in wort and yeast.

Leave for a day in a warm place, then pour, strain, into bottles and leave for 12 hours at room temperature until the bottles become solid.

Place the kvass in the refrigerator, where it should ripen for a couple of days.

Recipe 5. Kvass from kvass wort concentrate For okroshka

Granulated sugar half a glass

Wort 3 tablespoons

Water 3 liters

Yeast (pressed) 6 g

Raisins 10 pieces

Stir the wort and granulated sugar in a jar with very warm water. When the workpiece has cooled down a little (to a temperature of no higher than 40 degrees), add yeast there and stir. Put the raisins and put the kvass in a warm place.

In a day, if foam has already appeared, you need to start trying kvass. When the taste is desired, strain the kvass into bottles and place in the refrigerator for about 6 hours.

Recipe 6. Kvass from kvass concentrate Very tasty

For this recipe for kvass from kvass concentrate, you need to take not ordinary rye bread, but Borodinsky; it is also undesirable to replace honey with sugar; this will change the taste of kvass.

Wort concentrate 3 tablespoons

Borodino bread 5 pieces

Honey 2/3 cup

Yeast 1 sachet

Cut the bread into pieces and dry in the oven. Then put the croutons in a container for making kvass, pour almost hot water and stir in honey

Cool the mixture to body temperature, put in and stir the wort thoroughly, and then the yeast.

Leave the blank for fermentation in a warm place for 12 to 24 hours. Then strain well and pour into bottles, put a few raisins in each bottle. Incubate for 10 hours or less (until the bottles are firm) at room temperature, and then refrigerate for another two days.

Recipe 7. How to make kvass wort at home

The wort can also be prepared at home, if necessary.

Rye bread 1 kg

Water about 10 l

Break the bread into small pieces and pour it with hot (70 degrees) boiled water, let it brew for a quarter of an hour. Add boiling water to 750 ml and leave for 2 hours in a warm place.

Put the resulting mass in an earthenware dish, add a little water and put in an oven heated to 180 degrees for 3 hours.

Break the resulting baked dough into pieces and pour over almost boiling water (9 liters) for a couple of hours. Carefully drain the kvass wort and use it to make kvass.

While the kvass is in the refrigerator, it still does not stop fermenting, so its taste will change somewhat during storage. Children and pregnant women can be given such kvass in limited quantities and only in the first couple of days of storage: then the kvass will become too strong.

It is better to take raisins for making kvass with seeds; it is not necessary to soak it, just rinse it with cold water.

Spices (hops, cinnamon, cloves, ginger, etc.) can be added to kvass in limited quantities, otherwise the taste of the drink will be distorted.

  1. We make kvass for 3 liters of water.

    In a separate bowl, mix 2-3 tablespoons of the viscous concentrate with 0.5 liters. water.
    If the water is purified, we heat it, if from the tap, we boil it.
    Next, cool the water. The water temperature should be warm enough - 35-40 degrees, but not higher, otherwise the yeast will die.

  2. Pour into a fermentation container, add 10 tablespoons of sugar there and stir everything thoroughly. Add 2.5 liters of water of the same temperature, pour 0.5 teaspoon of dry yeast and mix again.

    Prompt: The amount of sugar depends on your preference for refreshing drinks. If you take more sugar, the kvass will turn out to be too sweet.

  3. We set aside our preparation of homemade kvass from kvass wort concentrate, the recipe for which we are considering, aside for fermentation. Homemade kvass from wort ferments for about 24 hours. But after 10-12 hours, you can taste the kvass and add sugar, if necessary.
  4. After 24 hours, the kvass must be moved to the refrigerator, where the fermentation process slows down, and the suspended particles of the mixture fall to the bottom (if desired, the drink can be filtered). Also, you can pour kvass into plastic bottles or other containers for easy storage in the refrigerator.
  5. Hooray! The drink with the taste of childhood is ready. Bon Appetit!

To make kvass from kvass wort at home, you need a base, which is sold in grocery stores. When choosing a wort, keep in mind that "malt extract" - the name used by some manufacturers, is the same product.

Having free time and a desire to make the basis for kvass on your own, you can do it yourself without purchasing a store product.

The classic recipe for kvass from kvass wort

Consider a recipe based on wort.

Ingredients

Servings: 10

  • water 3 l
  • leavened wort 2 tbsp. l.
  • sugar 150 g
  • dry yeast ½ tsp
  • raisin 50 g

Per serving

Calories: 12 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 3.4 g

2 hours 0 minutes Video Recipe Print

    Prepare a three liter jar. Dissolve the wort and sugar in 0.5 liters of warm water (the maximum possible temperature is 35 degrees). It is permissible to use any amount of sugar, this ingredient is added to taste.

    Pour the resulting liquid into a jar, add the rest of the water, then the yeast, do not stir.

    Cover the jar with a lid, go to the next stage in 1-2 days, when fermentation occurs.

    Periodically check the taste of the drink, when the result suits you, pour it into plastic bottles, add a few raisins to each of them. Further carbonation will occur.

    Drink the kvass when it is frothy and the bottles are hard. Store in the refrigerator.

How to make kvass from kvass concentrate

Do you like kvass? A delicious drink will be obtained using a concentrate.

Ingredients:

  • base - 1.5 tbsp. l .;
  • a glass of sugar;
  • boiled water - 3 liters;
  • yeast in the amount of 6 g (live).

Preparation:

  1. Pour the prepared concentrate into a clean container, designed for 3 liters, then - a liter of water (temperature 80 degrees).
  2. Insist the liquid for three hours.
  3. Pour in sugar, pour out the rest of the cooled water, add yeast. Fill the jar up to your shoulders.
  4. After 3-4 days, when fermentation is completed, pour the finished product into containers, cool.

Video preparation

How to make kvass from sourdough

Ingredients:

  • rye sourdough - 20 g;
  • wort - 200 g;
  • cooled boiled water - 6 liters;
  • sugar - 6 tbsp. l .;
  • raisin.

Preparation:

  1. Dilute the starter with a little liquid. Use a saucepan to prepare the drink.
  2. Add the wort, mix the liquid thoroughly.
  3. After 12 hours, you will see air bubbles indicating primary fermentation. Add sugar, stir liquid.
  4. Add a little raisins to bottles with kvass, soak for 12 hours.
  5. You will receive a ready-to-drink drink after seven days. Keep it in the refrigerator all this time.

The benefits and harms of wort kvass

The beneficial effect of homemade kvass from kvass wort on the gastrointestinal tract is due to its chemical composition. The drink does not allow harmful bacteria and microbes to multiply, improves the condition with dysbiosis, normalizes metabolism, digestion, and the functioning of the cardiovascular system. Useful properties appear during fermentation, as in.

The vitamins present in the composition have a positive effect on immunity, and acids remove dead and diseased cells. With the help of homemade kvass, they reduce weight, eliminate fatigue, improve well-being and the condition of tooth enamel. It is useful for hypertension, diseases of the pancreas, etc. Thanks to the content of vitamin C, blood vessels are cleansed, cholesterol is removed. Kvass is also useful for the body of people who suffer from heartburn, heaviness in the stomach,.

It is useful to drink the drink for glaucoma and other eye lesions. With regular use, there is an improvement in vision. Kvass is an effective remedy for viruses and bacteria. It benefits the body for tonsillitis, otitis media, pneumonia, bronchitis.

Harm and contraindications

Some people should give up kvass. Such a drink is harmful for an ulcer, provokes an exacerbation. It is contraindicated to use it for cancer, problems in the work of the gallbladder, liver. It is not recommended to drink kvass for drivers, pregnant women, lactating women due to the increased risk of edema and stool disorders. In case of impaired kidney function, problems with the urinary tract, it is permissible to consume a small amount of the drink.

Kvass belongs to drinks that perfectly refresh, have a rich taste. A lot of useful properties allows you to use kvass from kvass wort, chicory for various health problems. However, before including it in the diet, study the existing indications and contraindications. Choose the recipe that you like more than others, cook and use a natural product!

Kvass is one of the oldest Russian drinks that has a refreshing and invigorating effect on the human body. The drink is especially popular in the hot summer period. It is used neat and as a base for cold soup. However, making kvass at home takes quite a long time, while using a specialized concentrate will save you time and effort.

Kvass, in the preparation of which the ready-made wort was used, is a concentrated and boiled malt. As a rule, you just need to add water to it, but some recipes recommend using raw yeast as well. After a few days, you can enjoy a delicious drink.

What it is?

Concentrated kvass wort is a product for which only natural ingredients are used. Visually, it looks like a viscous and thick dark brown liquid. Dry ingredients make up 70% of the concentrate. It has a sweet taste with a slight hint of sourness.

In order to prepare this concentrate yourself, you will need to get fermented and non-fermented (usually made from barley) rye dry malt, rye wallpaper bakery flour.

At the enterprise engaged in the production of ready-made wort to obtain kvass, the malt is crushed and mixed with water. After that, the contents are heated for 5-6 hours so that the enzyme element in the grain has time to break down the starch into sucrose: fermentable and non-fermentable. At the end of the process, the concentrated solution is evaporated using special equipment. To independently obtain kvass wort, the presence of any special devices is not required.

Dignity

In Russia, the prosperity of a family was determined by the variety of kvass offered to guests. The fact is that only rich people could afford a sweet variety with the addition of honey and raisins. The poor man was content with beet or bread kvass. This kvass is now considered a summer drink due to its refreshing effect.

In ancient times, people used kvass all year round. Changed only the recipe and the added ingredients available for the current season. And for a believing fasting person, drinking this wonderful drink was one of the methods to maintain the level of immunity and strength. Few people know, but kvass wort, prepared independently at home, has a lot of useful properties:

  • has a beneficial effect on the stomach and intestines;
  • prevents harmful bacteria from multiplying;
  • normalizes and accelerates metabolism;
  • improves cardiac activity and permeability of blood vessels;
  • strengthen the body's defenses;
  • helps to fight depression and chronic fatigue;
  • strengthens tooth enamel;
  • lowers blood pressure;
  • has a cleansing effect on blood vessels;
  • helps to get rid of severe flatulence;
  • regular use of kvass helps to improve vision.

disadvantages

Despite the huge number of advantages, kvass still has some disadvantages and contraindications. First of all, this drink is not recommended for people suffering from hyperacid gastritis and ulcers. This is due to the high content of active lactic and fruit acids. Even if the patient has been completely cured, kvass can cause unpleasant symptoms such as heartburn and colic in the stomach. Kvass is also forbidden to patients of the oncology department, as well as those with diseases of the liver, gallbladder and urolithiasis.

People with allergic reactions need to be careful. If you are allergic to cereals and alcoholic beverages, it is strongly recommended to refrain from drinking kvass. Despite the fact that the kvass contains a minimum amount of alcohol, the absence of an allergic reaction cannot be guaranteed. A motorist, having consumed a few sips of this drink, can mislead traffic inspectors. The alcohol contained in the composition can distort the insignificant content of alcohol in the blood.

Making kvass wort with your own hands is a snap if you take into account all the recommendations. The main thing is to breed it correctly later.

Recipes

There are two commonly used recipes for making kvass wort. The first is the most suitable for home cooking. It is uncomplicated and quite common among housewives. To begin with, you need to get one kilogram of Borodino or other rye bread and fifteen liters of water. In order to get a high-quality concentrate, which will allow you to get a high-quality drink in the future, it is recommended to adhere to the following algorithm:

  • First, you need to heat the water so that its temperature is not lower than 20 degrees.
  • Rye bread cut into slices will need to be dried in the oven and filled with water so that it is completely covered with it.
  • Stir the contents until the mixture is smooth. Leave the crumb to infuse for 20-30 minutes.

  • Gradually start adding hot water in small doses and keep stirring the contents. The resulting dough must be kept hot. If necessary, heat the crumb to 70-75 degrees. Maintain the temperature for forty minutes.
  • Then the bread crumb must be transferred to a deep and always clean dish. For the best effect, it is recommended to cover the dishes with a lid and warm them with a terry towel.
  • Take the first concentrate obtained slowly with the help of a regular glass or mug and transfer it to a bowl in order to boil again.

  • Pour the remaining slices of bread in small doses of hot water. Do not use boiling water that is hotter than 90 degrees. The approximate volume of added water should be equal to the volume of water drained from the first concentrate.
  • After 20 minutes, the second concentrate is ready. Remove it from the container and add to the first one.
  • Cook the resulting composition for an hour. The contents should boil vigorously throughout the entire process. After that, the concentrate is cooled to 25 degrees and removed to a warm place for fermentation.

Making kvass wort using malt is one of the oldest recipes in Russia, which has been used for many millennia. It should be noted that it is permissible to use glassware, enamel or steamed oak barrels.

According to the recipe, you will need to acquire: 1 kg of rye malt, 1 kg of barley malt, 1 kg of wheat, 1.5 kg of rye, 15 g of dry yeast and water at a temperature of a little over 80 degrees. Preparation consists of the following steps:

  • All grain products and malt are crushed to the state of flour, after which the dough is kneaded from the resulting flour. It should be thick. Add a little hot water if necessary to obtain the consistency of heavy cream.
  • Transfer the contents to a bowl to infuse for the next three hours.
  • Bring 7-10 liters of water to a boil. Add boiling water to the cooled dough and wait until it cools down to 20 degrees again.
  • Then you need to add the previously dissolved yeast in hot water.
  • Remove the dishes to a warm place to start the fermentation process. After the contents ferment, you can drain the finished drink from the resulting wort.

Obtaining kvass from a ready-made concentrate purchased in a store should not cause any difficulties, since the procedure for its preparation is rather simple. Boiled water is poured into a large glass dish, after which the finished concentrate is added. To improve the taste, granulated sugar or a few tablespoons of linden honey is added. You will need to add a small amount of raw yeast, otherwise the fermentation process will not start.

The taste of kvass will depend on the duration of fermentation. A long process can provoke the formation of mash, while a quick fermentation will allow you to get a sweet and tasty drink. Then it is advisable to cover the dishes with a gauze napkin and leave for 10-12 hours. The foam formed on the surface will help to determine that the drink is prepared.

Usage

The finished concentrated kvass wort has vital elements (carbohydrates, aminocarboxylic acids, vitamins, micro and macro elements). In this regard, the drink has found its application not only in the food industry, but also in the bakery and confectionery industry. In bakeries, kvass wort concentrate is used for intensification technological processes.

For example, to improve the quality of baked goods, you need an appetizing smell, color and a long shelf life. The use of this product has a beneficial effect on biochemical and microbiological activities in production. Thanks to the addition of this natural product to the composition of this natural product, the level of gas formation in the dough is significantly increased, which allows you to get fluffy and tasty baked goods.

This natural product is also applicable for the preparation of rye, wheat, custard, gourmet, dietary, confectionery, gingerbread and biscuits. The concentrate is added to the dough in the range from 1 to 9 percent in order to provoke an intensification of alcoholic fermentation. This reduces the time required to complete the residual fermentation process of the dough piece.

After that, an increase in the total volume of the dough can be noted, an increase in the golden and brown shades characteristic of baking occurs. The shelf life of the finished product is also significantly extended. The structure of the crumb becomes porous, the dough is soft and pleasant to the taste. The baked goods acquire a characteristic rye aroma.

It is quite difficult to buy low-quality concentrated wort, since no counterfeit of this product has been recorded on the territory of Russia. However, there are some helpful guidelines to help you refrain from buying from a dishonest seller. In order to maintain your finances and health, you just need to follow the following tips:

  • Purchase kvass concentrated wort exclusively in a trusted store that is part of a federal retail network. Today the highest quality producers of kvass concentrate are Interkvas and Kolobok.
  • The cost of the wort ranges from 50 rubles. A product offered at a below average price may be of poor quality.

  • Reliable evidence confirming proper control in the production of concentrate is the indication on the ISO9002 label. This inscription indicates that the product has been produced in accordance with the international quality standard.
  • Sometimes you may come across a product called malt extract. This is a common concentrated kvass wort, which has only a different name.
  • A quality product should not contain any artificial additives or preservatives.
  • A high-quality concentrate, without losing its properties, can be stored for no more than twelve months. A label indicating that a product can be stored for more than one year is a sure indicator that artificial substances are present in the composition.

The recipe for making kvass from kvass wort, see below.

Recipe for regular malt kvass based on kvass wort concentrate for beginners and those who cannot. Homemade malt kvass is easy, quick and tasty to make. Ten minutes of preparation, two days of patience and the result usually pleases with the same "barrel, street" taste from childhood. But not everyone succeeds the first time. Some even give up. Below is a recipe with explanations and explanations. At each step, the first sentence is what we are doing. Further details that you can skip.

Ingredients for "Regular kvass on kvass wort":

Nutritional and energy value:

Recipe "Regular kvass on kvass wort":

Prepare or buy "equipment" (jar, funnel, piece of gauze, rubber band, tablespoon and teaspoon) and ingredients.

I have a 4 liter jar with a wide mouth, because yeast and bacteria need oxygen to ferment. Ideally, the mixture should be mixed during the process, but for such a small volume and home conditions, it will do just that.
- alcoholic fermentation and carboxylation (carbonation) in kvass are the result of yeast activity. I use regular dry baker's yeast. If there is no fermentation and kvass does not work out, inactive or insufficiently active yeast is to blame in 90%.
- lactic acid fermentation in kvass is provided by the bacteria "living" in the wort. The wort, remember, is a mixture of ~ 8/2 fermented and unfermented rye or barley malt and flour. I use a concentrate in which a mixture of rye and barley malt, rye starch and cornmeal flour. If in two days the malt kvass turned out not to be kvass, but something like a mash, then the wort is of poor quality, most often expired.
- it is often advised to boil water. I do not boil it, but filter it with a household filter to save time. The choice is yours.
- it is better to sterilize the jar, funnel, and spoons by sprinkling with boiling water. To avoid. Although I don't.

Wash hands, boil 3 cups of water, pour into a jar, add sugar, stir until dissolved, add cold water to the jar, leaving about 3 cm to the edge, add wort, stir, add yeast, but do not stir, close the jar with gauze. Ready.

Having done the above manipulations with water, I kill two birds with one stone: I get into the interval of 40-50 degrees, which is optimal for both bacteria and yeast at the beginning of fermentation, and I first cook sugar syrup in boiling water, and only then I dilute it with cold water.
- 2-3 cm to the edge of the can should be left. This is space for foam that would otherwise crawl out. Not a tragedy, but ...
- the gauze should be folded in two or three layers and fastened vnatyag. So as not to sag.
- I add the wort to warm water, it preserves the bacteria I need. If you add to boiling water, you get a sourdough for beer.
- yeast can be mixed. But what is the time to waste? They themselves will get wet and settle when they need to.
- I always wash my hands before cooking. And I advise you.

After about a day, pour the kvass into bottles, avoiding a dense sediment at the bottom.

Don't try to filter the kvass, just don't pick up the dregs from the bottom. First, filtering at home is quite a chore. Secondly, in the case of kvass, it is completely useless. Kvass perfectly settles in the refrigerator, and the sediment itself does not pose any threat to both taste and health.
- the fermentation time depends on the temperature. If the kvass turned out to be too sweet, then the temperature was low, and the yeast with bacteria grew slowly and did not have time to consume most of the sugar. And if sour, then the temperature was too high. If you don't have an incubator, it can be difficult or impossible to regulate the temperature in your home. Lengthen or shorten the fermentation time.