Rye kvass rustic

Rye kvass rustic

Category: The drinks

Kitchen: Russian

Ingredients
rye flour (any)	80-100gr
sugar	60-80gr
pressed yeast	2-3 grams
water
a handful of raisins (optional, but desirable for fans of high carbonation)
can of 3 l

Cooking method

• This is the simplest village kvass, which was made all my life in the village where my mother lived as a child. As he was often called in a get-together (a common village name) - I'd rather not write in order to avoid tensions among especially impressionable ones))). I was tortured by making kvass based on rye crusts, because at first I had to take them somewhere in such quantities (in short, in large quantities, dry them, tint in the oven), then they all floated up in a jar and rushed into space, pouring kvass on the table over the edge, and when trying to pour kvass, they fell into a mug, forcing it to pour either in a thin stream, or bursting like a dam at a hydroelectric power station. And then my mother taught me to do the way her grandmother once did, and I calmed down on this - cheap and cheerful)). And yet - it is extremely simple and the table is not flooded))). The whole feature of this kvass is flour fried in a dry frying pan. If the flour is not fried, it has an uninteresting raw flour / raw dough taste. I do not like him. But fried flour has a nutty flavor and color. The taste is not to say that it is completely habitual for lovers of store-bought kvass or kvass on bread crusts, it is a little distinctive. For increased carbonation, put raisins or grapes. Wine yeast lives on its surface, which enhances the accumulation of carbon dioxide. Kvass will be carbonated without raisins, but less vigorous.
• So:
• 1. Fry rye flour in a dry frying pan until evenly creamy. The fire is medium, a pronounced smell of roasting popcorn will appear - you are on the right track. Stir often, the procedure will take 5-10 minutes. The color of the flour will determine the color of the kvass.
• 
• 2. Pour the flour into a jar / liter mug / bowl and pour a small amount of water directly into the hot one (at this moment, smell the mixture - you will catch and understand what I mean!))), Add sugar there and mix with a whisk. If it seems obvious, do not pour the flour in the pan. Only if it's already cold (although I always use a hot one) otherwise ditch the pan's cover. And do not pour hot flour into the rest of the thick - you will boil the yeast that lives there.
• 
• 3. Pour a mixture of flour, water and sugar into a three-liter jar, add water to the shoulders of the jar, throw in yeast crumbs the size of an index fingernail, throw in the raisins, if you have one, stir again and that's it. Leave him alone for about a day. I close it with a plastic lid and leave it on the table.
• 
• The first kvass will not be very tasty, "watery". Carbonated, but somehow bland. This is the first, young, immature kvass. It is necessary to drain this drink, most of the thick (leaving not very much at the bottom), add a portion of freshly fried flour, sugar, pour fresh water and leave to infuse. This kvass must be overexposed a little so that it has a slight sourness. Very lightweight. Try it periodically. It usually takes two days. After that, the kvass can be played continuously for as long as you like, pouring the finished one into a container (I pour it into plastic bottles, put sugar to taste at that moment, a couple of raisins and close the lid). You will just need to do the operation I described above each time: drain most of the grounds, a new portion of flour and sugar, fresh water.
• If it is too much for you without refreshing or in the heat, it will start to sour very much.This is usually corrected by refreshing with the removal of almost all the thick, but it happens that the acidity is very strong and all subsequent portions of kvass again strongly acidify. You just have to do it again, but it's not difficult.
• I do not specifically write time intervals, only very indicative ones. Firstly, the time varies greatly depending on the initial temperature of the mixture and the environment, and secondly, everyone has different tastes. Kvass is ready for me when a hint of sourness appears a little, and my husband drinks really sour. It tastes so good to him.
• If you want - toss the black crust from the bread, add a tablespoon of kvass wort. I don’t quit, I’m used to this simple and rye taste.
• I hope you enjoy the taste.

The dish is designed for

2 l

Time for preparing:

2-3 days

Similar recipes

Basil-mint kvass (Tumanchik)

Classic kvass in oursson fermenter (GruSha)

Kvass "Passion for the Basil" (Tricia)

Oh, I only wrote about my grandmother's kvass in my recipe for "Murtsovka", it seems, but there are differences. I love kvass with rye flour, I will definitely try your recipe! Thank you!

[Rada-dms]

Rada-dms,

These kvasses are very variable in additions and even in the original procedure. It can, for example, be made not with pressed yeast, but with the addition of liquid yeast, with sourdough (half-and-half rye flour and water are mixed and left to ferment, then used as a base for kvass). Any new additions will change the taste, therefore - a breadth for creativity.))

Of course, my grandmother made it only with sourdough, we have already spoiled ourselves and sometimes began to do it with yeast. All the charm is in diversity, each region has its own traditions and nuances.

Of course, my grandmother made it only with sourdough, we have already spoiled ourselves and sometimes began to do it with yeast. All the charm is in diversity, each region has its own traditions and nuances.

We usually had it self-leavened. That is, everything was mixed without yeast and left. In the overwhelming majority of cases, after a few days, it fermented on its own. But there have been cases of mold, so we, in order to avoid this incident, just put the yeast ourselves. Well, like, for 100% of the result))).

I will definitely do it in July, I'm also tired of messing around with breadcrumbs, although tasty, but still not quite okroshiny, if you take it by old standards.

I heard about the recipe without crackers, only with flour, but I was afraid to try. It's really too lazy to mess with breadcrumbs.

OOOO, kvassok !!! I love kvassok !! I always do with breadcrumbs, everyone did it for me
I'll try this option as well. Natasha, thank you.
Is it for drinking and okroshka?

Not so long ago in the topic "I am looking for a recipe" I asked people how to make kvass. It turned out that nobody knew. And here some know the recipe, but are silent. Natasha, but dry kvass is sold, you do not respect him as I understand it.

I also made kvass on breadcrumbs, but this version of kvass also interested me. It turns out that in each new portion you need to fry flour

[Tanyulya]

Tanyulya,
We practically only drink it. Because there is simply no so much okroshka in the house))).

I also made kvass on breadcrumbs, but this version of kvass also interested me. It turns out that in each new portion you need to fry flour

Well yes. Mom sometimes fries 3 portions at once (3 times and pours into the jar),
but I like to fry just before pouring.

[Scarecrow]

Scarecrow, An interesting recipe! Somehow it is necessary to put such kvass! Just the husband survives kvass.NataIf an old recipe checked out I'll try.

Thanks, I'll try. What a cool jug

[iris. ka]

iris. ka,

And I have not seen your ordeal!))) Dry kvass is, if I don’t confuse it, a mixture of rye flour or rusks with rye malt. Kvass wort is a product based on rye malt. In short, everything is the same everywhere with minor differences. Of course, it affects the taste. There will be flavor options and differences. But I make kvass on a 2kg pack of rye flour half a year and don't worry. Peroxide - and pour it out gently. I'll reload it again. I mean, the bank is constantly standing in the summer.The process is continuous and we are 5 people. So just count - you need to buy dry kvass or a pack of rye flour, a can of wort (dry malt is also sold) and forward to achievements))). And it's not even about money, but about ... simplicity or something. There is always flour, but crackers that is, then no, they were, but ate (my men respect dry black very much).

Natalia thank you very much for the recipe! During the participation in the competition, kvass and okroshka became a discovery for me. I never cooked them and did not like them. Now she has radically changed her opinion. We are very fond of red currant and oatmeal. It's just awful. And on basil bread -. Well, I will certainly cook according to your recipe! Thank you so much! Your recipes are simply masterpieces.

[Tumanchik]

Tumanchik,

Well, this, of course, is not currant and not even oatmeal, but a very, very simple village, but ... what if this is exactly what you need?))

By the way, I somehow almost completely switched to a simple and understandable food to the eye: okroshka, boiled potatoes with green onions and a piece of lard, porridge, a simple sponge roll, stewed cabbage, etc. The soul lies to delights, but rarely. Either I have such a period, or I am getting old))). Gee-gee.

boiled potatoes with green onions and a slice of lard,

Ha! so this is what the soul asks for

[Scarecrow]

Scarecrow, thank you, it looks like this is the kvass that I have been looking for all my life. How can I not like to fry the crusts! There was no case that I did not "tint" them to coals
I have been thinking about "frying flour" for a long time. Once they made delicious muffins at a master class of their rye crumbs, which were crushed from Finnish crisps - it was a hell of a job, which the blender did not do well. It was necessary to erase it in flour. Now I will fry rye flour, some in kvass, some I will try to bake in muffins. For some reason, it seems to me that it should work out.

[Natalka]

URAAAA!Natalka, brought kvass!
Thank you dear!!!

[getting old]

By the way, I somehow almost completely switched to a simple and understandable food to the eye: okroshka, boiled potatoes with green onions and a piece of lard, porridge, a simple sponge roll, stewed cabbage, etc. The soul lies to delights, but rarely. Either this is my period, or getting old))). Gee-gee.

Gyyy! You are just reading a book - A collection of recipes for dishes and culinary products for catering.

And by the way, yes, to the origins, to the origins!
Nice, simple, understandable, useful!

Natasha, thanks for the recipe!

most of the thick (leaving not very much at the bottom), add a portion of freshly fried flour, sugar, pour in fresh water

Natasha, how about adding yeast again?

Sorry for the intrusion, can wine yeast (purchased) be used?

Natasha, thanks for the recipe!
We love to drink kvass in summer. All the time I made only from dry purchased. I'll try to make it according to your recipe.

Natasha, thanks for the recipe! Natasha, how about adding yeast again?

No. They are added once at the very beginning. Then, for this purpose, they leave the thick so that the culture of the breeding yeast gets into a new portion of kvass.

Sorry for the intrusion, can wine yeast (purchased) be used?

Can. The raisin addition is the wine yeast addition.

[Irina F]

Irina F,

Are you already studying too? I bought cabbage specially today, my husband requires cabbage salad, just crying))).

[Nata]

Nata, no ishsho! I'm waiting for her darling!
Thank you !

[Irina F]

Irina F,

Made a salad! Ofigensky!)))

As he was often called in a get-together (a common village name) - I'd rather not write in order to avoid tensions among especially impressionable ones))).
Intrigued, as he was still called, say as "a collector of folklore."

Thank you!
What salad are you talking about?

[Irina F]

Irina F,

Made a salad! Ofigensky!)))

Aaaaaa !!!!! I also want. When will mine come?
Natus, on which page to look for awesome salad?

Thank you!
What salad are you talking about?

About the simplest of fresh cabbage))).Well, so sweet and sour, do you remember Stolovskiy?

As he was often called in a get-together (a common village name) - I'd rather not write in order to avoid tensions among especially impressionable ones))).
Intrigued, as he was still called, say as "a collector of folklore."

Well, current as a collector to a collector))).

They called it "kvass with nits" because floating tiny grains of flour in the form of a suspension reminded of this)))

Aaaaaa !!!!! I also want. When will mine come?
Natus, on which page to look for awesome salad?

Ir, recipe No. 84 (all recipes are numbered there), page 38.

The husband ate the basin, exactly from 750g of cabbage. I don’t remember so many green onions in a table salad. They stole and saved, parasites!

By the way, I sometimes add saccharified fermented rye malt to kvass. Sugared is to boil it with boiling water and let it stand for 2-3 hours until it cools. The process of saccharification is in progress (for Borodinsky, brewing is done in this way). Kvass acquires a very rich color and malt flavor.

Natasha, poke your nose at recipe # 84, where to find it ???

[Galina Byko]

Galina Byko,

And we don't have it on the forum (not under a number, of course, but in general)? I'll look for it ... Should I post the recipe if not?

Here, I concocted:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423803.0

[Scarecrow]

Scarecrow, and can you add dry yeast saf-moment? And how many?

[julia_bb]

julia_bb,

You can, a pinch.

[Nata]

Nata, Thank you! The recipe is wonderful, I'll start cooking soon at the dacha))

Natasha, thank you !!!!!!!!!!!

I made your kvass for 3 portions of 3 liters each, I really liked the simplicity of execution for a brighter color, I added soluble Colos-barley, chicory. And now I have to leave for a week, tell me how to save the leaven?

[fox]

fox,

Wow, what a meteor you are, however!))) For color, I can advise you to buy fermented malt (sold in some markets). Pour boiling water over a couple of tablespoons and allow to cool (saccharifice). This mixture is put into a jar with kvass. If it loses its strength (carbonation decreases), throw in another crumb of yeast.

Place the thick (small amount) in the refrigerator and seal. In any case, even if a lot of acid accumulates, it is not difficult to redo it again.

Thanks for the advice and recipe.

[Scarecrow]

Scarecrow, Nata! Thanks for the brew! He is now our favorite. I did it in the fermenter twice (not counting the first "young" one), each time it turns out more and more tasty.

[Biryusa]

Biryusa, Olga, how much rye flour per 2 liters and sugar is needed for a fermenter? And you can read more for the fermenter.

[Florichka]

Florichka, Irina, I took 2 tbsp. spoons (flour - with a slide), and then added sugar to the finished one to taste

Thank you! I will definitely do it. And many thanks to Natasha for the recipe.

I put kvass according to your recipe, adding 2 tablespoons of kvass wort and a crust of rye bread. And now I went to the store and saw the malt! I will add it to the next gas station.

That's right, girls, you don't need to be afraid of him. Rye base is a base to which you can add whatever you want, or you can add nothing. You can malt (by the way, for some reason I like it more than wort, it has a more pronounced taste), you can coriander, you can mint, etc. My mom loves it with the addition of a little ground coriander. And I just drink. And (shame on my head), if I add fermented malt there, I can, if I'm in a hurry, not even fry the flour. The malt still gives off the flavor and overrides the flour in the drink. Although frying is still tastier, it is checked.

Yesterday I put kvass according to your recipe! today I poured, poured again. plays like this, already seethes with periods tomorrow we will take a sample

Do you need to drain the first kvass? Why can't you drink it?
And the question is still ripe. Natasha, you said to pour out almost all the thick, leave a little at the bottom and add flour and sugar there again.Is it possible to put more kvass on this thick in another jar?