484
Prepare homemade kvass from rye bread
Nineteen million two hundred twelve thousand one hundred eighty two
Far in the past left the kvass, for which there were queues in the streets of the city, and which was always present on the table in rural households.
But today we have a great opportunity to make the home brew is rightly the number one drink in the house. The recipe of this wonderful drink with its unique taste as it was prepared in Russia, carefully passed from hand to hand by our grandmothers and mothers, as well as chefs – experts in their field.
The drink came to us from ancient Egypt, taken root in Russia, becoming at the same time and food. After dishes, the recipe of which includes brew, do not count.
Prepared with his own hands the home brew has a beneficial effect on our health. It regulates metabolism in the body, improves the activity of the gastrointestinal tract, fills us with enzymes, minerals and vitamins, helps to eliminate toxins from the body. I suggest you to prepare a great drink — traditional recipe of rye bread, as I do.
Rye kvass home
You will need one loaf of rye bread, 8 litres of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.
Bread kvass without yeast
The first servings of the brew the above recipe first, feel the taste and smell of yeast. Many people do not really like. So here is the recipe of kvass from black rye bread without yeast.
A few little tips on cooking homemade kvass from rye bread.
Yeast needs to be fresh, and the bread for the wort definitely rye. Kvass prepared in cooled boiled water. To store kvass it is recommended in a cool place. The finished product should be consumed within 2-3 days. For longer storage it loses its taste and becomes sour. Dishes, which infused the wort needs to be glass or enamel, the aluminum pan to cook the brew, as it is oxidized. To prepare berry Kvasov uses only selected undamaged ripe berries. Those who want to get a healthful and delicious drink sowetan prigotovit homemade bread kvass according to the following recipes. First we will publish the recipe of the kvass without yeast.
Kvass without yeastSourdough for kvass without yeast
2 cups of boiled then cooled to room temperature, water.
0,5 slices of rye bread.
1 tsp of sugar.
For a starter take a glass of lukewarm boiled water, 1 teaspoon sugar, and half slices of rye bread. All the ingredients put in 0.5 liter jar. The bread in this case mash. Jar starter cover with a cloth and leave in a warm place to quasits. Without yeast ferment the starter going a little longer: a day or two.
How to cook kvass without yeast homemade sourdough
1 tablespoon granulated sugar
1 – 2 slices of rye bread
0.5 l prepared leaven
1.5 liters of cooled boiled water
And so passed a day or two, You tried the sourdough taste and was convinced of its readiness. The liquid should be cloudy and taste harsh. First take a 2 liter jar, pour into it the yeast, add 2 slices of rye bread (crushed), 1 tablespoon of sugar and topped up with cold boiled water to the brim of the jar. Cover and let stand for a day. You can also put in a jar, dried in the oven until Golden brown crackers. In this case, the brew is to steep a lot longer, but a Golden color to purchase almost immediately. In a day or two, after tasting the first brew to taste, pour 2/3 of the liquid into a separate container. In the Bank remaining sourdough add the cooled to room temperature boiled water, add 1 — 2 chopped slices of fresh rye bread, cover with a lid and insist again.
Bread recipes home brew Posolku brew from the store, it's hard to call useful many people want to know how to make kvass at home. After all grain home brew is much tastier and healthier. In addition, the preparation of kvass at home is not difficult for experienced hozyaek.
The recipe of kvass from dried crust How to make homemade kvass from dried crust:
Rye crackers (1 kg) roast in the oven until Golden brown. Put in a pan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is poured. The rest of the biscuits is poured again with water, insist 1-2 hours and drained in the extract which was obtained previously. The resulting wort is cooled to 20 degrees. Add sugar (for 3 liters of water 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in the warmth for 12 hours. The finished product is poured into jars or bottles and store in a cool place.
The Boyarsky kvass recipeHow to prepare at home brew boyar
Ingredients: 1kg of stale rye bread, 5L water, 1,3 sugar 60g yeast, 1tbsp wheat flour, mint to taste.
Prepare the starter. To do this, dissolve yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add the ferment, infusion of mint and leave for a day, then strain, add sugar, stir until it dissolves. Brew to bottle, study them resealed and stored in the cold.
The recipe of kvass BorodinskyPreparation of kvass Borodinsky at home
Ingredients: 3 liters of water, 2 slices rye bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook kvass Borodinsky. Cut the bread slices and lightly dry in the oven. Pour boiling water, allow the wort to sit for 3 hours. Dissolve yeast with flour, add to the wort. Leave for a day. Drain. Bottling, each to add a twist. To withstand 3 hours in the heat, then put the bottles in the fridge. After 3-4 days the kvass to drink. Borodino kvass is ready.
Vigorous kvass with horseradishCooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g rye bread, 20 g yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook a vigorous kvass with horseradish. Rusk pour boiling water and let stand for 3-4 hours. Drain. Add the yeast and leave to ferment for 5-6 hours. Add the grated horseradish and honey. Mix well, pour into bottles, adding to each a raisin. Allow to stand for 2 hours. Vigorous kvass with horseradish is ready.
The Beet kvass recipe How to make beet kvass at home
Ingredients: 1 kg of beet, 2 liters of water, 20 g sugar, 1 piece of black bread, garlic cloves, salt to taste
How to make beet kvass. Beets peel, grate on a coarse grater. Put in 3-liter jar, cover with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and leave in a warm place for 3-4 days. The almost finished brew you can add a slice of garlic. Beet kvass is ready.
Source: secretdachi.ru
Far in the past left the kvass, for which there were queues in the streets of the city, and which was always present on the table in rural households.
But today we have a great opportunity to make the home brew is rightly the number one drink in the house. The recipe of this wonderful drink with its unique taste as it was prepared in Russia, carefully passed from hand to hand by our grandmothers and mothers, as well as chefs – experts in their field.
The drink came to us from ancient Egypt, taken root in Russia, becoming at the same time and food. After dishes, the recipe of which includes brew, do not count.
Prepared with his own hands the home brew has a beneficial effect on our health. It regulates metabolism in the body, improves the activity of the gastrointestinal tract, fills us with enzymes, minerals and vitamins, helps to eliminate toxins from the body. I suggest you to prepare a great drink — traditional recipe of rye bread, as I do.
Rye kvass home
You will need one loaf of rye bread, 8 litres of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.
- First I dry the breadcrumbs out of the bread in the oven on high heat. They should be Golden brown, while I always watch, so they don't burn. Kvass from rye bread, home-made, pleasant sweet-sour taste of rye bread. It is well quenches thirst, tones up and gives strength. It took him to hay our ancestors.
- Then boil water in a large saucepan and poured sugar in it, stir. Add water crackers and leave everything to cool and infuse.
- Making sure that the Foundation is cold, in her small amount I mix the yeast to a liquid state and pour out all in basis. Yeast it is better to take fresh pressed. Well stir the mixture so the yeast is fully distributed in the water, and the maturation of home brew is uniform.
- Tied the pot with a future brew with a thin towel, so it didn't fall all the flying creatures, and set aside for fermentation for a day and a half.
- If you like brew tastes tight, you can let it sit longer. I'm starting to drink your own drink in a day, but since it is prepared from a large number of, with time it becomes sharp, I also drink with pleasure, and friends are treated.
- One and a half days strain the finished drink into another container and add more sugar to taste. But a little bit to drink was not too strong.
- Add the handful of raisins to my home brew has acquired a specific taste. The raisins gives the drink a special aroma and also contributes to additional fermentation and becomes carbonated. You can easily add to the brew the leaves of black currant and mint, Rowan berries, honey. It diversifies the taste of the drinks you prepare.
- Leave it for another day and then, merging with the sediment, strain completely. The raisins are washed again and fall asleep in the finished product.
- The drink put in the cool basement. In your case it could be a pantry or a refrigerator.
- Remaining after straining the wort I use for making homemade brew for the second time.
- To do this, boil 7 liters of water and add it to 100-120 grams of sugar. The brew is prepared as in the previous recipe, adding 300 grams of biscuits and 40 grams of yeast. The second time the drink tastes better by purchasing a nice sour flavor.
- Black rye bread cut into small pieces, spread on a baking sheet and place in oven to dry. Ensure that the bread is not burned and not burnt. And then the finished product will taste bitter.
- Boil water. Crackers pour into a jar (preferably 3-liter). Crackers this the Bank needs about half a loaf. The layer thickness is approximately 8-10 cm.
- Add sugar (3-4 tablespoons) and pour hot water. Of water to pour on the shoulders.
- When the water has cooled to a temperature of 35-37 degrees, add the yeast (dry or Practica a small piece of fresh). For cultivation of yeast from a jar to pee in a little Cup of infusion and dissolve yeast in it. You can just warm water.
- All stir well, cover the jar folded in several layers of gauze or cloth and leave for a day and a half.
- For a more vigorous fermentation you can add raisins tablespoon.
- Then the finished bread kvass strain and pour into bottles. To each add a few pieces of raisins and place in refrigerator for 6-8 hours. I leave for the night.
Bread kvass without yeast
The first servings of the brew the above recipe first, feel the taste and smell of yeast. Many people do not really like. So here is the recipe of kvass from black rye bread without yeast.
- For the preparation of bread kvass according to this recipe also take rye bread, or sourdough bread, hop yeast.
- Cut into small pieces, dry it in the oven. For the first portion of the brew take the bread a little more. Pour the breadcrumbs in three-liter jar (almost half of the banks).
- Boil water and dissolve sugar in it (10-15 tablespoons), allow to cool and pour over crackers. For a more intense fermentation, add a handful of raisins.
- Cover the jar with cheesecloth and leave to ferment. In a day or two the fermentation will start. Crackers in the Bank will start to mix up, down, increasing the intensity with each passing day. The first portion of bread kvass will be ready in 3 – 4 days.
- The finished product drained from the jar. Crackers to throw everything away no need. Leave about half of the original volume. Add a handful of fresh dried breadcrumbs, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave for fermentation. If you pour a new batch of brew in the evening, in the morning it is usually ready. Then the process is repeated until then, until there is a desire to prepare the brew.
A few little tips on cooking homemade kvass from rye bread.
- To prepare the brew you need in the dish, which is not oxidized. If you cook the brew in the pot, it is best to take an enamel or stainless steel pan.
- Add sugar to taste. If you love for more sour, then sugar put less. Sweeter – add sugar. In the first portion of the brew, add sugar a little more.
- The color saturation of kvass depends not only on breads, but the degree of roasting crackers. But overcook the biscuits still not worth it, the brew will be felt and taste, and the smell of burnt bread.
- The intensity of the fermentation, and therefore, the willingness of sourdough depends on the temperature in the room. Higher temperature fermentation will start faster. Therefore, this point needs to take into account that water is not peroxide.
- Raisins is not only the fermentation process but also gives the brew some sparkling, imbues the brew with carbon dioxide.
- If you will be cooking a new batch of kvass, then the remaining softened croutons do not throw away. Put them in a jar and refrigerate. Before cooking, remove jar, heat in the room, add sugar and yeast to new batch of brew is ready.
Yeast needs to be fresh, and the bread for the wort definitely rye. Kvass prepared in cooled boiled water. To store kvass it is recommended in a cool place. The finished product should be consumed within 2-3 days. For longer storage it loses its taste and becomes sour. Dishes, which infused the wort needs to be glass or enamel, the aluminum pan to cook the brew, as it is oxidized. To prepare berry Kvasov uses only selected undamaged ripe berries. Those who want to get a healthful and delicious drink sowetan prigotovit homemade bread kvass according to the following recipes. First we will publish the recipe of the kvass without yeast.
Kvass without yeastSourdough for kvass without yeast
2 cups of boiled then cooled to room temperature, water.
0,5 slices of rye bread.
1 tsp of sugar.
For a starter take a glass of lukewarm boiled water, 1 teaspoon sugar, and half slices of rye bread. All the ingredients put in 0.5 liter jar. The bread in this case mash. Jar starter cover with a cloth and leave in a warm place to quasits. Without yeast ferment the starter going a little longer: a day or two.
How to cook kvass without yeast homemade sourdough
1 tablespoon granulated sugar
1 – 2 slices of rye bread
0.5 l prepared leaven
1.5 liters of cooled boiled water
And so passed a day or two, You tried the sourdough taste and was convinced of its readiness. The liquid should be cloudy and taste harsh. First take a 2 liter jar, pour into it the yeast, add 2 slices of rye bread (crushed), 1 tablespoon of sugar and topped up with cold boiled water to the brim of the jar. Cover and let stand for a day. You can also put in a jar, dried in the oven until Golden brown crackers. In this case, the brew is to steep a lot longer, but a Golden color to purchase almost immediately. In a day or two, after tasting the first brew to taste, pour 2/3 of the liquid into a separate container. In the Bank remaining sourdough add the cooled to room temperature boiled water, add 1 — 2 chopped slices of fresh rye bread, cover with a lid and insist again.
Bread recipes home brew Posolku brew from the store, it's hard to call useful many people want to know how to make kvass at home. After all grain home brew is much tastier and healthier. In addition, the preparation of kvass at home is not difficult for experienced hozyaek.
The recipe of kvass from dried crust How to make homemade kvass from dried crust:
Rye crackers (1 kg) roast in the oven until Golden brown. Put in a pan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is poured. The rest of the biscuits is poured again with water, insist 1-2 hours and drained in the extract which was obtained previously. The resulting wort is cooled to 20 degrees. Add sugar (for 3 liters of water 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in the warmth for 12 hours. The finished product is poured into jars or bottles and store in a cool place.
The Boyarsky kvass recipeHow to prepare at home brew boyar
Ingredients: 1kg of stale rye bread, 5L water, 1,3 sugar 60g yeast, 1tbsp wheat flour, mint to taste.
Prepare the starter. To do this, dissolve yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add the ferment, infusion of mint and leave for a day, then strain, add sugar, stir until it dissolves. Brew to bottle, study them resealed and stored in the cold.
The recipe of kvass BorodinskyPreparation of kvass Borodinsky at home
Ingredients: 3 liters of water, 2 slices rye bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook kvass Borodinsky. Cut the bread slices and lightly dry in the oven. Pour boiling water, allow the wort to sit for 3 hours. Dissolve yeast with flour, add to the wort. Leave for a day. Drain. Bottling, each to add a twist. To withstand 3 hours in the heat, then put the bottles in the fridge. After 3-4 days the kvass to drink. Borodino kvass is ready.
Vigorous kvass with horseradishCooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g rye bread, 20 g yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook a vigorous kvass with horseradish. Rusk pour boiling water and let stand for 3-4 hours. Drain. Add the yeast and leave to ferment for 5-6 hours. Add the grated horseradish and honey. Mix well, pour into bottles, adding to each a raisin. Allow to stand for 2 hours. Vigorous kvass with horseradish is ready.
The Beet kvass recipe How to make beet kvass at home
Ingredients: 1 kg of beet, 2 liters of water, 20 g sugar, 1 piece of black bread, garlic cloves, salt to taste
How to make beet kvass. Beets peel, grate on a coarse grater. Put in 3-liter jar, cover with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and leave in a warm place for 3-4 days. The almost finished brew you can add a slice of garlic. Beet kvass is ready.
Source: secretdachi.ru
