Oat kvass with rye sourdough

Oat kvass with rye sourdough

Category: The drinks

Ingredients
Oats	120 g
Sugar	at least 3 tsp
Glass jar	0.95 ml
Filtered water	to the top of the can
Rye starter culture 100% maternal (stored in the refrigerator)	1/2 tsp with a slide

Cooking method

• We take the usual oatmeal from the store.
• You can of course use the one sold for germination. But I did it from ordinary cereals. I washed it well with running filtered water. Once upon a time (when a cake cost 22 kopecks) my grandmother taught me to wash cereals: a grain surfaced - died, good grain would not come up. This is how I washed: what floated up - then drained. Then she doused it with not steep boiling water, pouring it into a colander. When weighed, it turned out to be 110 grams. The groats were poured into a glass jar 950 gr. on a spin. Poured 1 teaspoon of sugar, mixed and poured cold filtered water. I removed it, without covering it, on the upper shelf (it’s warm there) for 12 hours. Then she added ½ tsp. rye mother culture 100% from the refrigerator. Just dripped into the jar. The piece first floated from above, and then drowned and dissolved. In the next 24 hours, I mixed it once. Young kvass acquired a milky hue and bubbled. For another 24 hours, kvass again mixed once and added 1 tsp. Sahara. Kvass was fermenting well already. Bubbled with foam. It tasted with a pleasant oat-milk aftertaste. After 12 hours of fermentation, the kvass was brought to a state of beautiful bubbling with violent foam.
• In principle, you can already drink it, but I like cold and sharp kvass.
• The liquid was poured into a separate jar 750 gr., Added sugar 1 tsp. and a couple of raisins. She covered it and put it in the refrigerator for a day. Further, opinions differ: in some sources the first kvass is not drunk, in others, we will be happy! I decided to use it for baking bread (there will be recipes !!!). Oat starter was again poured with water, sweetened with sugar 1 tsp. and again to a warm place! In 12 hours a new kvass was already ready. I read that you can fill up to 7 times. And yet, it is not necessary to filter it, since the oatmeal sourdough itself is extremely useful. In addition, filtration reduces carbonation.
• 
• Since the color of the kvass is not bright, its carbonated content can be conveyed only without a flash, so the photo is not of high quality, but the gazes are visible.
• 
• It is drunk immediately. Store in the refrigerator for up to 3 days.
• Drinking it is just a pleasure. We are uploading for the fifth time. My husband likes it with sourness, I add honey and let it brew for a couple of hours. For children I add a little juice from cherries with sugar sir. It is also delicious to add orange or lemon zest, sprigs of mint or basil.
• Very tasty, healthy and refreshing! Highly recommend.

Note

Now a little information from the Internet.
For sure, many have heard about kvass from oats. But not everyone managed to taste this divine drink. There are legends about its benefits, you won't find a real oat drink in a store, and the surrogates offered there do not preserve the beneficial properties of oat kvass.
Kvass is an original Russian invention. In other states, of course, there were drinks that vaguely resemble it, but only we have such a variety of recipes and variety of names. The beneficial characteristics of oat kvass are very wide and all thanks to the biologically active components contained in this grain crop. This drink perfectly quenches thirst, affects the liver, however, speaking about the benefits of kvass, we are talking about the properties of all its components in the complex.
The benefits of oat kvass. Why is oat kvass useful?
This product energizes a person, which is due to the healing properties of the starch contained in oats. The drink helps to lower sugar levels in diabetics. Protein present in the same oats helps tissues to repair faster. Fiber lowers cholesterol levels, which provides some cardiovascular safety. Organic acids strengthen bones, hair and nails.
In folk medicine, oat kvass is used for insomnia, fatigue, decreased appetite and weakness. To increase vitality, this drink is a must. It cleanses the body of toxins and toxins, strengthens the immune system. It tastes good and is easy to prepare.
It is an excellent remedy for vitamin deficiency. It prevents the reproduction of pathogenic flora, improves metabolic processes. It is simply necessary for hypertensive patients and heart patients. Strengthens tooth enamel, promotes weight loss and heals small ulcers. The yeast included in its composition perfectly treat osteomyelitis, optic nerve atrophy, diabetes.
Hygienists, infectious disease specialists and bacteriologists have long ascribed high bactericidal properties to the drink, which was quite successfully confirmed by the numerous experiments of Sotnikov, a famous Russian scientist: paratyphoid and typhoid sticks in his experiment died in vessels with kvass.
In addition to using pure kvass, the drink can be perfectly used as a basis for cooking:
Lenten okroshka on oat kvass for Petrovsky Lent
pea cheese with oat sourdough
oat sour cream and kefir
bread rolls on oat kvass
(there will be recipes)

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Irisha, great, just smart. I'll try to cook this next weekend. And now leading questions: 1. Will honey go instead of sugar? 2. If rye malt is added for flavor and color?

I did this! Very tasty! ... I was just adding some well-toasted crackers for taste ..

Irinka, useful for sure! You need to check the taste! Thank you!!!

I am also writing Pasibka, for oat kvass, I have long wanted to cook it. for the recipe, thanks for the work and writing!

½ tsp rye mother culture 100% from the refrigerator.

Irin, and how to do it? Thank you.

Irisha, great, just smart. I'll try to cook this next weekend. And now leading questions: 1. Will honey go instead of sugar? 2. If rye malt is added for flavor and color?

Tanyusha thanks for the praise
Now about the questions:
I am of course a beginner specialist, but I think that it is possible. I want to try it myself. but I still have other plans. in any case, try on a small portion - like mine.
about malt: first try just oats to make the oat sourdough. it is in it that everything is most nutritious and important. especially on rye sourdough. add whatever you like to the ready-made young kvass.
try and tell!

I did this! Very tasty! ... I was just adding some well-toasted crackers for taste.

Anya is glad that she found a like-minded person! I will definitely experiment with him too! Fortunately, it prepares quickly and is used many times! The basis is there, and then ... fantasy!

I am also writing Pasibka, for oat kvass, I have long wanted to cook it. for the recipe, thanks for the work and writing!

Ksyushenka, you are always welcome. It is very pleasant when a recipe is not just a waste of time and products, but also if it pleases your family and friends. Well, to receive such reviews from you, girls, is simply unspeakable happiness!

Irin, and how to do it? Thank you.

Oh Olechka is a separate topic. I have Eternal leaven... If you take it, I will tell you. It is used more for baking.

How interesting and cool! Thanks for the recipe!
I will bookmark it as it gets warmer, I will definitely do it, and I will also add lemongrass berries for color and vivacity.

Good kvass! And the benefits and taste! And a lot of work is invested in the recipe! I will definitely master it! Thank you, Irisha!
And why the first kvass is not advised to drink in some sources?

[Irina]

Irina, a real healing drink

In general, before the competition, I had no idea about other types of kvass, thanks to all the participants who prepared these useful drugs

How interesting and cool! Thanks for the recipe!

Thanks for the tip! Cook with pleasure!

Good kvass! And the benefits and taste! And a lot of work is invested in the recipe! I will definitely master it! Thank you, Irisha!

Thank you Olechka, it's not that hard yet! Good!!

And why the first kvass is not advised to drink in some sources?

I didn't figure it out, to be honest

Irina, a real healing drink

Thank you Natasha, do not say - if it were not for the competition, I would not have thought to engage in the production of kvass

Ira, you see how I got carried away with recipes for healthy drinks! So, your version is one of the best! Thanks a lot for this recipe!
I have put it in the bookmarks for a long time and I dream to delve into all the details and cook it properly, and only for health, not for pampering!
But I use some kind of fruit starter, will you? Or necessarily rye?

Irochka, can you have hop sourdough instead of rye? I have only hop sourdough and I bake bread only with this sourdough. Thanks for the great kvass recipe!

Ira, you see how I got carried away with recipes for healthy drinks! So, your version is one of the best!

and thank you so much for bringing me back too! I yogurt actively worked on oats. but I forgot about kvass. must be delivered. and of course currant... I'll also try on sourdough.

But I use some kind of fruit starter, will you? Or necessarily rye?

Well, God himself ordered the fruit, I won't say about the intoxicated one. but if you try, be sure to tell!

I have only hop sourdough and I bake bread only with this sourdough. Thanks for the great kvass recipe!

Ninul is always welcome! fly in, if that! And if you try with hop - tell me please!

[Tumanchik]

Tumanchik, Irisha, and oat sour cream appeared? Didn't find the recipe.

[Tumanchik]

Tumanchik, Irisha, and oat sour cream appeared? Didn't find the recipe.

Natasha, she never did. I just didn't succeed with cheese. I can tell you. It is very easy to do. Only all dishes must be clean and dry.
Oatmeal - 1 cup (you can grind whole oatmeal on a coffee grinder to powder) pour 2 cups of lukewarm water and mix well with a whisk. Then add a teaspoon of active rye sourdough there. Remove as well as kvass without covering (in extreme cases with gauze or a lid with holes). Just don't put it near the battery.
After 1-2 days, depending on the temperature, I had oat sour cream ready. It can be perfectly used in fasting as sour cream for whitening soups.
You can also try using rye bread instead of sourdough, but I haven't tried it. (piece about 250 gr.)
If such sour cream is diluted with boiled water, then you get oatmeal kefir.
Thank you for reminding me about the recipe.

Irisha, good evening! I have a fresh 2-day starter culture in my refrigerator with fruit yeast. I wonder if it will work? Probably not, because it is not sour at all.

I have a fresh 2-day starter culture in my refrigerator with fruit yeast.

hard to tell. I can not even imagine. but you can try for 1/2 serving purely out of curiosity.

She herself found that fruit can be. Thank you, Irisha, I really need kefir in the post. Maybe you can do it yourself?

I meant that she is not old, 2 days ago she baked bread on it. Here is a kulema, I have a sourdough on flour 2 sec.Completely forgot. True, she wanders well there. Can add sourdough, a piece of hw. bread and see what happens. I really wanted kefirchik.

Here is a kulema, I have a sourdough on flour 2 sec.

enough leaven. let it naturally ferment. I think everything will work out.

She herself found that fruit can be.

and where did you find it? Throw in HP please.

I've started to make this kvass a couple of times, everything is fine at the beginning, but after four or five plums it clearly starts to smell like mash, or, for example, if it's late with updating the kvass. I began to doubt if I was making kvass)))

I've started to make this kvass a couple of times, everything is fine at the beginning, but after four or five plums, it obviously starts to smell like mash, or, for example, if it's late with updating the kvass. I began to doubt if I was making kvass)))

who knows. possibly acidifying. I myself did not hold it for so long. yes, in general, all this is weak, of course, but the brew. even liquid yeast and sourdough of its kind. so everything is good in moderation.

Hello, I am sorry, I need your consultation.
Exhibited kvass without sourdough and yeast. He began to bubble himself, to ferment. Leaked after the foam slept. Now put it in the refrigerator. After a couple of hours I got it to try. Tastes good with a creamy aftertaste, but the smell is brrrr. Like a child's vomiting. Maybe I didn’t kindle him or vice versa. Or the smell will go away after maturing in the refrigerator. Or is it because of the pervak.

why?

[kvoka]

kvoka, well, what can I tell you that. At first,

Exhibited kvass without sourdough and yeast.

this is definitely not my recipe
Secondly,

but the smell is brrrr. Like a child's vomiting.

excuse me, but for starters, but you got it, oatmeal, and the taste and smell are specific.
and the concept of b-rrr and all shades of aromas are different for everyone, like flomics and lard.
so I have no idea what you have grown))))
try a recipe. let's talk)))

Yes, there were problems with the leaven. On the second day I got up so well. I was happy about the kvass of the preparation, and on the third day I somehow got confused and was not alive. But only on the fifth day it seemed to be expected.
And while the customer fit in, he decided to pick up the kvass himself. I also put out yogurt, it has already started to flake off, there you have a recipe without sourdough. So I thought that I could do without it, since kvass began to play exactly as you describe. The only question remained with the smell.
Okay tomorrow from the fridge and I'll watch and sniff



Yes, there were problems with the leaven. On the second day I got up so well. To celebrate, I prepared kvass, and on the third day I somehow bubbled up and stood dead. But on the fifth day, it seemed to come to life.
And while the leaven was fermenting, the kvass decided to start playing.
I also put the yogurt out, it has already begun to flake off, there you have a recipe without sourdough. So I thought that I could do without it, since kvass began to play exactly as you describe. The only question remained with the smell.
By the way, the child, not knowing my associations, also concluded that the smell of vomit.
The question is in the fridge kvass should go broke or not.
Okay tomorrow from the fridge and I'll watch and sniff
T9 sorry

Yes, there were problems with the leaven. On the second day I got up so well. To celebrate, I prepared kvass, and on the third day I somehow bubbled up and stood not alive. But on the fifth day, it seemed to come to life.

It is very easy to grow sourdough. the main thing is not to rush and not try to interfere with the process. otherwise we are like that, and I just want to do something

The question is in the fridge kvass should go broke or not.

I do not understand the question well.
will wait)

T9
Bubble))) wander.
I cook eternal on rye flour.
There is patience.
We did not calculate the volume of the dishes in which the sourdough was made, on the third day when the food was fed, it was moved to another container and slightly changed the temperature regime. I think because of this.But the leaven is clearly alive, as it smells like sour apples, and it looks like it’s about to start working.
If tomorrow I don’t trample half of it I’ll put it in the refrigerator for a temporary vacation, and I’ll keep the rest warm.

and slightly changed the temperature regime. I think because of this.

the leaven has a dormant period. this is normal.

If tomorrow I don’t trample half of it I’ll put it in the refrigerator for a temporary vacation, and I’ll keep the rest warm.

what for? feed and raise again

I quote "sorry, but the leavens, but you got it exactly"
It seems to me that when we make kvass, we are just preparing the leaven, and when we add yeast or eternal (as in your case), we simply speed up the process of its preparation. Therefore (I may be wrong, of course) I think that to ferment oats, there is no need to add yeast.
In any case, thanks for the prompt response)))



In the comments on the preparation of the leaven, I subtracted that you can give it a rest by lowering the temperature and then reanimate it.
And I think to continue feeding the second part once a day.

I inform))) I am still far from the divine drink))). I'll start over.



Hello dear Tumanchik!
During the preparation process, a number of questions arose, please answer:
What proportions of water and sour cream to get tasty (correct) kefir.
What sour cream and kefir should taste like. Does it (sour cream) differ in taste from animal origin?
Have you tried to make butter from it? If so, how and what is she.
Thanks Regards Kwoka

I'll start over.

and by prescription !!!!

What proportions of water and sour cream to get tasty (correct) kefir.
What sour cream and kefir should taste like. Does it (sour cream) differ in taste from animal origin?
Have you tried to make butter from it? If so, how and what is she.

sorry, but did them once and for a long time. so I won't tell you - I don't remember exactly)

Sorry.
Thank you