Kvass made with flour differs from that prepared with breadcrumbs, both in color and taste, but it almost always needs a starter for the fermentation process to proceed properly. Ideally, combine sourdough with raisins, so you will get a real double-fermentation kvass: lactic acid and alcohol.
Kvass from rye flour with sourdough without yeast
Sourdough gives kvass a richer bready taste and slight sourness, making it more filling.
- Water 8 l
- Rye flour 400 (grams)
- Granulated sugar 200 (grams)
- Leaven 2 tbsp bread
-
How to make kvass from rye flour at home? Fill a thick-walled saucepan with 3 liters of water, place on the fire and bring to a boil. -
Pour sifted rye flour into boiling water. It is better to pour in parts to make stirring easier and large lumps not forming. -
Mix the flour and water thoroughly, it is most convenient to do this with a whisk. You are unlikely to be able to break all the lumps, but it would be better to minimize their number as much as possible. Turn off the heat and leave the mixture to cool and infuse for 10 hours. -
During the cooling process, when the liquid reaches a temperature of 36-38 degrees, introduce the bread starter. You can make it yourself and it will ripen within a week. To do this, mix 50 grams of flour and 50 milliliters of water and leave for a day. The next day, throw away half the mixture, add another 50 grams of flour and 50 milliliters of water. Repeat this algorithm a total of 5 times; on the sixth day there is no need to touch the starter. Soaked bread crumbs left over after making homemade kvass on bread are also perfect as a starter. -
After adding the starter, the mixture needs to sit for about another day. After 12 hours from the start of fermentation, add another 3 liters of water, add half the sugar and mix thoroughly. Leave for another 12 hours. Drain about 2.5 liters of the settled mixture, add 2 liters of fresh water and add the remaining sugar. If desired, add honey and raisins to make the drink more carbonated. Leave to infuse for another 6 hours. -
Strain the drink through 4-6 layers of gauze, preferably several times. Save the thick sediment in a separate jar as a starter for further preparation of homemade kvass. Pour the kvass into bottles, not reaching about 1/8 of the neck, close the lid tightly and put it in the refrigerator.
Bon appetit!
Kvass from rye flour with yeast at home
Kvass made with yeast turns out to be more carbonated, filling and with a pleasant rich taste and aroma.
Cooking time: 5 days
Cooking time: 60 minutes
Servings – 2
Ingredients:
- Water – 3.2 l.
- Rye flour – 250 gr.
- Rye malt – 250 gr.
- Yeast starter – 1 tsp.
- Dried mint - to taste;
- Raisins – 10 pcs.
For sourdough:
- Water – 250 ml.
- Wheat flour – 4 tbsp.
- Yeast – 5 gr.
Cooking process:
1. To prepare the yeast starter, on the basis of which kvass will be prepared, mix warm water with flour, trying to break up all the lumps. Add yeast, stir and leave to brew for several hours at room temperature. This starter can be stored in the refrigerator for up to 2 weeks.
2. In a deep bowl, mix flour and ground malt. Pour the mixture with 1 liter of warm boiled water and mix thoroughly with a whisk, breaking up any lumps. To make stirring easier, it is recommended to pour water in parts. Pour the resulting wort into a heat-resistant container, preferably with a lid. Preheat the oven to 100-120 °C and remove the container there for 5-6 hours.
3. After time has passed, remove the wort from the oven and cool to 40 degrees. Add another 1 liter of water at the same temperature, yeast starter and mix everything thoroughly. Leave to ferment for 24 hours.
4. After a day, add the remaining liter of cold water. If you decide to add mint, then this should also be done at this stage. To do this, pour 200 ml of boiling water over it and leave for 20 minutes. After this time, pour into kvass along with raisins.
5. Leave the drink to ripen at room temperature. Every few hours, taste it for acidity, and when you are satisfied with the taste, strain the mixture through a sieve. It is better to strain the drink several times using gauze to sift out all the small particles.
6. Pour the finished kvass into bottles without filling them completely, screw on the lids tightly and leave in the refrigerator for another 2-3 days so that the drink finally ripens.
Bon appetit!
How to make homemade kvass from rye flour and malt?
The use of malt makes homemade kvass as close as possible to store-bought, or, to be more specific, to barrel kvass. This drink has a slight sourness and perfectly quenches thirst on hot days.
Cooking time: 3 days
Cooking time: 60 minutes
Servings – 2
Ingredients:
- Water – 4.5 l.
- Rye flour – 200 gr.
- Granulated sugar – 4 tbsp.
- Rye sourdough – 3 tbsp.
- Rye malt – 3 tbsp.
- Raisins – 1 tbsp.
Cooking process:
1. In a heavy-bottomed saucepan, combine malt, sugar and flour.
2. Measure out 11 tablespoons of boiling water and pour them into the dry mixture. Mix everything thoroughly with a spoon or whisk, trying to get rid of lumps. The consistency should resemble liquid sour cream. Cover the pan with a lid and carefully wrap it with a blanket or large thick towel. Leave the malt base to cool in this form for several hours to room temperature. Then pour the mixture into a three-liter jar and add raisins.
3. In a separate bowl, stir the required amount of starter with 100 milliliters of warm water until smooth and add the resulting liquid to the jar with the malt.
4. Add warm water to the top of the jar, mix the contents, close the neck with gauze folded in half and leave to infuse at room temperature for 24 hours.
5. After the specified time, the kvass will darken a little and become less cloudy, and the leaven will settle. Carefully drain the drink through a sieve with gauze, leaving the sediment in a three-liter jar. It can be used as a starter in the future. Pour the kvass into smaller jars, close the lid tightly and leave in the refrigerator for a day.
6. If desired, strain the infused kvass again through several layers of gauze to obtain a purer and lighter kvass.
Bon appetit!
Step-by-step recipe for making kvass from rye flour with raisins
If the starter is responsible for lactic acid fermentation, then raisins contribute to alcoholic fermentation, due to which kvass acquires a hoppy flavor and also becomes much more carbonated.
Cooking time: 3 days
Cooking time: 60 minutes
Servings – 2
Ingredients:
- Water – 6 l.
- Rye flour – 150 gr.
- Granulated sugar – 100 gr.
- Pressed yeast – 3 gr.
- Raisins – 10 pcs.
Cooking process:
1. Pour 100 grams of flour into a thick-walled frying pan or wok and place over medium heat.
2. Stirring constantly, fry the flour until it turns a beige-cream color. This process will be accompanied by a smell reminiscent of popcorn. The roasting process will take on average 5-10 minutes. You can hold it longer if you want to get a darker and richer kvass, but in this case it is better to reduce the heat a little so that the flour does not start to burn and, as a result, become very bitter.
3. Pour the flour into a deep bowl and add a small amount of warm water.
4. Using a whisk or blender at low speed, beat the mixture until smooth, trying to break up all the lumps. For convenience, you can add water in several passes.
5. Pour the resulting liquid into a three-liter jar, add yeast, raisins and 80 grams of sugar, mix everything thoroughly. Add water almost to the top of the jar, mix everything again and cover with either a plastic lid or gauze folded in several layers. This liquid should mature within 24 hours.
6. After 24 hours you will receive kvass, but not exactly the same. It will be well carbonated but slightly watery in taste.To obtain a richer kvass, you need to reuse the grounds on which this drink was infused, add the remaining 20 grams of sugar and 50 grams of freshly fried flour, add fresh water and leave for 24-36 hours. Then strain through a sieve with gauze, pour into bottles and leave in the refrigerator for another day until fully ripened.
Bon appetit!
A simple and tasty recipe for kvass made from rye flour with honey
This kvass will appeal to lovers of spicy drinks. The drink has a soft taste of honey combined with spices and a slight sourness from fermentation.
Cooking time: 3 days
Cooking time: 60 minutes
Servings – 1
Ingredients:
- Water – 2.5 l.
- Wheat flour – 50 gr.
- Rye flour – 100 gr.
- Granulated sugar – 100 gr.
- Honey – 50 gr.
- Star anise – 2 pcs.
- Vanillin – 10 gr.
- Raisins – 50 gr.
- Yeast – 10 gr.
For sourdough:
- Water – 250 ml.
- Wheat flour – 4 tbsp.
- Yeast – 5 gr.
Cooking process:
1. First you need to prepare the starter. Mix flour with warm water, stir until smooth, breaking up any lumps with a whisk, and add yeast. Mix everything thoroughly again and leave to infuse at room temperature for several hours.
2. Dilute the required amount of starter in 1 liter of warm water, add raisins and let it brew for two days. The mixture should be infused in a dark and warm place with the lid tightly closed. If you don’t have the opportunity to put the container in such a place, you can wrap it in a thick warm towel or blanket and leave it near the radiator.
3. After the specified time has passed, prepare all other ingredients and remove the starter. In a small saucepan, boil 500 milliliters of water along with star anise and vanilla.Add honey to boiling water, turn off the heat and cool the mixture slightly. Pour the resulting liquid with spices and sourdough into a three-liter jar. Add water almost to the top of the jar, mix the contents and leave to ripen in warmth and darkness for another day.
4. Strain the resulting drink through a sieve with several layers of gauze and pour into bottles, without adding about 1/8 to the end. Cover tightly and leave to ripen in the refrigerator for a few more hours.
5. If necessary, the finished kvass can be filtered through cheesecloth again so that it becomes as clean, light and transparent as possible.
Bon appetit!
Thank you!