Home-made recipes: how to make a leaven for kvass

Kvass is one of the most popular and popular drinks among the people, with honor passed the test of time. It is known that even his first recipes appeared long before the baptism of Rus. In times quite ancient. But already in the "Tale of Bygone Years" an unknown author, listing dishes cooked in honor of this significant event, mentions bread kvass, which, among other things, the Prince of Vladimir distributed to the people baptized.

Unfortunately, up to now, one-tenth of that wealth and variety of kvass recipes have come to us, which our ancestors delighted and spoiled themselves. And what is offered to us in bottles with bright labels and a beautiful inscription "Kvas" is far from the true drink. So let's talk today about how to make a leaven for kvass and prepare a drink at home. Moreover, it can be used in okroshka, tyurju, kissel, etc. A lousy ground will be an excellent basis for the test for cheesecake, pies, kulebyaki and pies, pancakes and fritters. So, having learned how to make a leaven for kvass, the housewives will receive additional "half-finished products" for their dishes.

Basic Blanks

This kvass is made from kvass malt. This is its basis. Under the dishes you need to take something enameled - a bucket or a pan, but only intact, without potholes and vyscherblin, with undamaged enamel. True, our ancestors, before making a leaven for kvass, cooked for these purposes clay pots, wooden kegs, but in a city apartment they are very few people, except in a rural house. You need to prepare wheat, or rye, oats, barley or peas - depending on what you want to make kvass from.

The seeds are thoroughly washed in warm running water and poured with clean water, the temperature of which is equal to room temperature. The liquid must completely cover the grain mass. One must not forget: before making a leaven for kvass, the grains should be protested in the water for two or three days and must be mixed regularly. Then mass again rinse with warm water and pour fresh, leaving again for the same number of days. Watch out for the appearance of sprouts - they should be several times larger than the size of the grain itself. When the "plantation" ripened, the water is drained, the grain is dried and mined with a meat grinder, and then in a coffee grinder. Thus, you have got a dry leaven, which should be stored in a linen bag in a place that is cool and inaccessible to dampness. And pour off the wort as needed. If you have sprouted seeds of different cultures, then you should store the yeast separately according to the grades. And if you want kvass "assorted", you can, say, mix wheat and rye. The taste will be interesting and pleasant for the drink.

So, when the malt is ready, you can prepare and leaven - pour it with warm (not boiling water!) Water and to accelerate the fermentation process add yogurt, kefir or beer. You can go more easily and use yeast. But be sure to get honey, fruits, raisins, fragrant herbs, rye bread - all this can be used for flavoring the drink and its smell.

Attention, the recipe!

And now let's try to cook real rye kvass. It is called "Monastic", the recipe is old, proven for centuries. He needs: a glass of ready rye malt, two zhmenki raisins (about two table spoons), lemon, an apple of medium size, sweet varieties, a glass of rye flour, honey - a tablespoon, a few dried raspberry leaves and two liters of water.

Brew the flour with boiling water, necessarily steep, and wait until it cools down. On the meat grinder, scroll the fruit and raisins, after washing. Raspberry leaves are ground, then all ingredients are added to the cooled steamed rye flour and poured with remaining water. Mass thoroughly mixed, tightly closed and allowed to ferment in the heat for several days. Then filter and bottled. You can add sugar - to taste. A strained thicket is stored in the refrigerator - for new starter cultures.

Note

This kvass is good because it is perfect for different fruits - pears, quinces, prunes, apricots. Or berries. And you can add fragrance mint leaves, sage or caraway seeds - to whom, which is more to your liking.

Drink to your health!