Kvass home: the recipe is a thousand years old

In Russia, the traditional summer national drink is kvass. He perfectly quenches thirst and restores strength after physical exertion. Kvass home recipe which is almost forgotten, contains a whole complex of nutrients, enzymes, mineral salts and vitamins. Modern drinks made from water, flavors, dyes and other chemicals do not have such properties. Perhaps that's why this forgotten Russian drink is starting to recollect now.

Kvass home recipe which can be used at home, it is useful for adults and children, since all the useful substances that are in the whole grain pass into it. And in tsarist Russia, "hospital" kvass was prescribed to wounded soldiers as a medicine per liter and a half a day!

Unlike beer, where the main goal is directed at alcohol fermentation, in kvass of sugar turn into lactic acid. It has been scientifically proven that natural kvass can kill pathogens of such terrible diseases as anthrax, typhoid and even cholera.
Preparation of kvass reduces to three stages: obtaining malt, obtaining "wort" and its fermentation. So, we prepare kvass home recipe of course not simple, but you can try.

For the preparation of malt, you need to take whole grain - rye, oats, wheat or barley. The germination capacity of the grain must be high and it must be cleaned from the hard shell.
Before germination, the seeds are washed and then poured with water for swelling. After the appearance of small bubbles on the surface, the grain is transferred to a pan with a leaky bottom and washed under a shower. After that, the pan is closed with a lid and set for germination, thoroughly washing the seeds under the shower four times a day for better germination and removal of microflora.
On the second day there are rootlets, which in four days turn into rod. When their length reaches a centimeter of three or four, germination is completed. Now the seedlings need to be scrolled in the meat grinder, freezing in the freezer beforehand - so they will grind easily. Scrolled malt is packaged in cups and placed in the freezer for storage. In this form, malt can be stored for months.

To get the dough, you need to take a ten-liter container and brew in it with steep boiling water any flour, usually rye. For 1-2 kilograms of flour is taken 3-5 liters of boiling water. The dough should be made without lumps, dense and necessarily hot, 60-70 degrees. This is necessary in order for the starch to gelatinize. In a hot dough put 100-200 grams of frozen malt, everything is thoroughly mixed, covered with a blanket and left for 2-4 hours for fermentation. After that, the contents of the pot should be poured onto a sheet and baked in the oven until a pleasant rye smell appears, which appears when baking bread.

Instead of a hot dough, you can cook porridge-mash and throw malt there, but in this case, you'll have to bake longer. Kvass home recipe is described, you can do not even from floury pastry, but from mashed potatoes, only without salt - it will greatly spoil the taste of kvass. Bake the mass you need from 150 degrees, gradually the temperature should be reduced. Bake until the appearance of a dark brown crust. It should be remembered that if the product obtained is light, then the beverage itself will turn out to be cloudy. But if the bread is fried to blackness, then it becomes insoluble.
Now you can start making kvass or dry the crackers to the end and put it into storage.

For cooking kvass you need to take boiled water, as raw water will cause strong alcohol fermentation. Dry matter should be taken in the proportion of 1 to 10. For example, a jar with a volume of 3 liters of kvass crackers should take 300 grams. Crackers are poured with boiling water and cooled to room temperature. Then the infusion is drained, and the pellet is again filled with boiling water. Both portions then need to be combined.

Next in the infusion put the leaven. It can be used in the factory for leavening strains of microorganisms or just a glass of kvass kvass, only fresh, or rye crust, coated with yeast. For flavor add mint leaves, currants, ginger, anise ...

After the bubbles appear, the kvass is filtered through a colander, through a cloth or a fine sieve. Kvass can already be drunk, but you can add sugar syrup, cooked at the rate of 2 grams of citric acid and 30-50 grams of sugar per liter of kvass - so it will taste better. Instead of sugar, you can take jam or honey. Kvass bottled, throws in each for sharpness two or three highlights and put in a refrigerator or cellar. Two days later, kvass is completely ready.

Russian kvass is recognized in Russia as one of the best and popular soft drinks. In our time, you can make this drink using a dry kvass recipe. This is probably known to many housewives, or to make a useful kvass from beets. The recipe is as follows: for about 1.5 liters of water, you need to take 200 grams of grated beets, 4 tablespoons of sugar and 1 spoonful of dry yeast. Now two or three days you have to wait - and a wonderful drink is ready.

Kvass - this wonderful Russian drink - was invented more than a thousand years ago, but despite this is very popular in our time.