Kvass from rye flour at home - 5 step-by-step recipes

Kvass on flour differs from that which is prepared on breadcrumbs, both in color and taste, but almost always needs a sourdough for the fermentation process to proceed correctly. Ideally, combine the sourdough with raisins, so you get a real double fermentation kvass: lactic acid and alcohol.

Kvass from rye flour, leavened without yeast

The sourdough gives kvass a richer bread flavor and a slight sourness, making it more satisfying.

Cooking time: 2-3 days

Cooking time: 30 minutes

Servings - 4

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  Fill a heavy-walled saucepan with 3 liters of water, put on fire and bring to a boil.
• 
  Pour the sifted rye flour into boiling water. It is better to pour in parts, so that it is more convenient to stir and large lumps do not form.
• 
  Stir 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.
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  During the cooling process, when the liquid reaches a temperature of 36-38 degrees, add bread leaven. It can be made alone, 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, discard half of 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. Also, soggy bread crumbs remaining after making homemade kvass on bread are perfect as a sourdough.
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  After adding the starter culture, the mixture needs to settle for about another day. After 12 hours from the beginning of fermentation, add another 3 liters of water, add half the sugar and mix thoroughly. Leave it on for another 12 hours. Drain off about 2.5 liters of the settled mixture, pour 2 liters of fresh water and add the remaining sugar. Add honey and raisins if desired for a more carbonated drink. Leave to infuse for another 6 hours.
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  Strain the drink through 4-6 layers of cheesecloth, preferably several times. Save the thick sediment in a separate jar as a starter culture for further preparation of homemade kvass. Pour the kvass itself into bottles, before reaching the neck about 1/8, close the lid tightly and put it in the refrigerator.

Bon Appetit!

Kvass from rye flour with yeast at home

Yeast-made kvass turns out to be more carbonated, nourishing and with a pleasant rich taste and aroma.

Cooking time: 5 days

Cooking time: 60 minutes

Servings - 2

Ingredients:

• Water - 3.2 liters.
• Rye flour - 250 gr.
• Rye malt - 250 gr.
• Yeast starter - 1 tsp
• Dried mint - to taste;
• Raisins - 10 pcs.

For starter culture:

• Water - 250 ml.
• Wheat flour - 4 tablespoons
• Yeast - 5 gr.

Cooking process:

1. To prepare a yeast starter, on the basis of which kvass will be prepared, mix warm water with flour, trying to break all the lumps. Add yeast, stir and leave to infuse for several hours at room temperature. This starter culture can be stored in the refrigerator for up to 2 weeks.
2. In a deep bowl, combine flour and ground malt. Pour the mixture with 1 liter of warm boiled water and mix thoroughly with a whisk, breaking the lumps. To make stirring easier, it is recommended to pour in water in parts.Pour the resulting wort into a heat-resistant container, preferably with a lid. Preheat the oven to 100-120 ̊С and remove the container there for 5-6 hours.
3. After a while, remove the wort from the oven and cool to 40 degrees. Add to it another 1 liter of water of the same temperature, yeast starter culture 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 the kvass along with the raisins.
5. Leave the drink to ripen at room temperature. Taste it every few hours for acidity, and when the taste suits you, strain the mixture through a sieve. It is better to filter the drink several times and using gauze to weed out all small particles.
6. Pour the finished kvass into bottles without filling them to the end, tighten the lids tightly and leave in the refrigerator for another 2-3 days so that the drink is finally ripe.

Bon Appetit!

How to make homemade kvass from rye flour and malt?

The use of malt makes homemade kvass as close as possible to purchased kvass, 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 liters.
• Rye flour - 200 gr.
• Granulated sugar - 4 tablespoons
• Rye sourdough - 3 tablespoons
• Rye malt - 3 tablespoons
• Raisins - 1 tablespoon

Cooking process:

1. In a heavy-bottomed saucepan, combine the malt, sugar and flour.
2. Measure out 11 tablespoons of boiling water and pour them over the dry mixture. Mix everything thoroughly with a spoon or whisk, trying to get rid of any lumps. The mass should resemble liquid sour cream in consistency. Cover the pot with a lid and carefully wrap it with a blanket or a large thick towel. Allow the malt base to cool for a few hours to room temperature. Then pour the mixture into a 3 liter jar and add the raisins.
3. In a separate bowl, until smooth, stir the required amount of starter with 100 ml of warm water and add the resulting liquid to the jar to the malt.
4. Add warm water to the top of the jar, mix the contents, close the neck with double-folded gauze and leave to infuse at room temperature for 24 hours.
5. After the specified time, the kvass will darken slightly and become less cloudy, and the leaven will settle. Gently drain the drink through a sieve with cheesecloth, leaving the sediment in a three-liter jar. It can be further used as a leaven. Pour the kvass into smaller jars, close the lid tightly and leave in the refrigerator for a day.
6. If desired, strain the present kvass again through several layers of gauze to get a purer and lighter kvass.

Bon Appetit!

Step-by-step recipe for making kvass from rye flour with raisins

If the sourdough is responsible for lactic acid fermentation, then the raisins contribute to alcoholic fermentation, due to which the kvass acquires a hoppy flavor, and also becomes much more carbonated.

Cooking time: 3 days

Cooking time: 60 minutes

Servings - 2

Ingredients:

• Water - 6 liters.
• 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 heavy-walled skillet or wok and place over medium heat.
2. Stir constantly and fry the flour until it becomes beige and creamy. This process will be accompanied by a popcorn-like smell. The roasting process will take an average of 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 burning and, as a result, it tastes very bitter.
3. Pour the flour into a deep bowl and cover with a little warm water.
4. Using a whisk or blender, beat the mixture at low speed until smooth, trying to break 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 there, mix everything thoroughly. Add water almost to the top of the can, mix everything again and close either with a plastic lid or with gauze folded in several layers. This liquid should mature within 24 hours.
6. After 24 hours, you will get kvass, but not quite the same. It will be nicely carbonated, but tastes slightly watery. To obtain a more saturated 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, pour in fresh water and stand for 24-36 hours. Then strain through a sieve with cheesecloth, bottle and leave in the refrigerator for another day until fully ripe.

Bon Appetit!

A simple and delicious recipe for kvass from rye flour with honey

This kvass will appeal to lovers of spicy drinks. The drink has a mild honey flavor combined with spices and a slight sourness from fermentation.

Cooking time: 3 days

Cooking time: 60 minutes

Servings - 1

Ingredients:

• Water - 2.5 liters.
• 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 starter culture:

• Water - 250 ml.
• Wheat flour - 4 tablespoons
• Yeast - 5 gr.

Cooking process:

1. First, you need to prepare the starter culture. Combine flour with warm water, stir until smooth, breaking all lumps with a whisk, and add yeast. Mix everything again thoroughly and leave to infuse at room temperature for several hours.
2. Dilute the required amount of starter culture 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 a tightly closed lid. If you do not have the opportunity to remove the container in such a place, you can wrap it in a thick warm towel or blanket and leave it by the battery.
3. After the indicated time has passed, prepare all other ingredients and remove the starter culture. In a small saucepan, boil 500 ml of water along with the star anise and vanilla. Add honey to boiling water, turn off the heat and cool the mixture a little. 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 warm and dark for another day.
4. Strain the resulting drink through a sieve with gauze folded in several layers and pour into bottles, without adding about 1/8 to the end. Screw the lid back on tightly and leave to ripen in the refrigerator for a few more hours.
5. If necessary, the finished kvass can be filtered again through cheesecloth so that it becomes as clean, light and transparent as possible.

Bon Appetit!