Charge with cheerfulness and positive - kvass made from rye flour! Kvass from rye flour - the best assistant to the hostesses in the summer

Charge with cheerfulness and positive - kvass made from rye flour! Kvass from rye flour - the best assistant to the hostesses in the summer

Kvass made from rye flour - a drink originally Russian.

This type of kvass has a delicious taste of childhood, because our grandmothers cooked it.

Kvass made from rye flour is different from that sold in stores.

It is white in color, the main ingredient is rye flour, and in terms of its caloric content and benefits, this drink is ahead of all others. It used to be thought that kvass could even be equated to drugs, it was prescribed to patients not only to relieve thirst.

Kvass on rye flour is also called village kvass. The main ingredient - rye flour, and coarse. Since all the products for the preparation of kvass are in the pantry of each hostess, then you can cook it all year round. Such kvass is suitable for both simple consumption and for cooking like okroshka.

Basic principles of making rye flour kvass

  • The thick, on which kvass will subsequently be drawn, consists of only three products: rye flour, water and sugar.
  • Kvass should be infused for at least four days in sunny weather.
  • The color of the kvass should not be transparent.
  • When the kvass is ready, the top layer is gently drained through a sieve into the bottle, the thick must be left for the subsequent preparation of kvass. It can be used repeatedly.
  • Rye flour should be used only wholemeal, grain.
  • Sugar can be replaced with honey, which will make kvass more aromatic and more tender.
  • Ready-made kvass must necessarily contain the aroma of freshly baked bread and malt.
  • Before use, kvass can be sweetened if you are not a particular fan of sourness.
  • It is preferable to cook kvass in three-liter jars, then the drink will be bigger and thicker than that.
  • The desired fermentation stage is determined by acid and checked for taste.

Kvass flour: on the village to the grandmother

Kvass in this recipe is made, as they say, "from scratch", or rather, from the leaven. The cooking process takes a little more than a week. The set of products is minimal, the only thing you can add as desired is raisins. Ingredients:

  • rye flour
  • raisins
  • water
  • dark or light malt
  • sugar or honey


  1. In a three-liter jar, gradually stir the rye flour and water, and the volume of the mixture should be no more than half a liter, and the consistency is no thicker than sour cream.
  2. Add two spoons of honey: floral, lime, buckwheat, choose for yourself which one you and your loved ones prefer.
  3. You can put a dozen bright highlights in the jar, but after the starter is ready, you need to pull them out.
  4. Thoroughly and gently stir the resulting mixture and send in a warm place of the day for three.
  5. After that, add water to the jar to the sourdough, add two tablespoons of rye flour and fill up with sugar or honey - two spoons. Instead of rye flour, malt can be used at this stage.
  6. We send the jar to a sunny and warm place for five days. After that, pour all the liquid into a carafe or jug, add honey and put in the fridge for one or two days.
  7. The thick, which remained after the merged kvass, we again fill it with water, pour flour and sugar into it, and leave it for a couple of days.
  8. It can be used throughout the summer.

Homemade taste of kvass on rye flour

Kvass in this recipe is perfect for okroshka, beetroot, as pouring cold soups. He prepares simply enough, but for a long time. Therefore, the hostess should be patient.


  • two glasses of rye flour
  • a handful of raisins
  • two three-liter cans of water
  • a glass of sugar
  • half a glass of wheat flour


  1. Pour a stack of rye flour into a jar, add half a glass of warm boiled water, and mix gently. Bank closes and wraps. We put in heat for 24 hours.
  2. After the day has passed, we finish pouring another stack of flour, add a quarter cup of water and again - to heat.
  3. On the third and fourth day the procedure is repeated.
  4. On the last fifth day, our leaven is ready. It turns dark brown with bubbles.
  5. Getting to the preparation of kvass. Boil water, cool it to room temperature.
  6. Pour rye and wheat flour with one and a half liters of water. Add sugar. Stir. We spill on banks, and the quantity of the obtained wort should be the same in banks.
  7. Add water, washed raisins and leaven to the wort. Mix well.
  8. Banks are closed with napkins and shipped to heat for 24 hours. When all the thick settles on the bottom, kvass can be poured into clean bottles or a carafe, keep the day still in the room, then leave for another 15 hours in the refrigerator.

Kvass is ready!

Savior from heat and thirst: kvass made from rye flour

This recipe for rye flour kvass is designed for a two-liter jar. It is necessary to drink it only cold. Such kvass is not suitable for okroshka, but as a drink it is an ideal budget and tasty option.


  • a couple of rye bread crusts
  • half a glass of sugar
  • one and a half glasses of rye grain flour
  • a handful of raisins
  • three-liter jar of water just boiled
  • mint leaves or melissa


  1. Pour the boiled water over the rye-grain cereal flour and stir until all the lumps disappear.
  2. Add sugar, you can replace it with honey.
  3. Mint or melissa leaves are washed with warm water and added together with sugar.
  4. Let the mixture cool, then put raisins and bread crusts into it.
  5. We close the can with a napkin or gauze cloth and leave it in a cool and dark place for a couple of days.
  6. Kvass readiness can be determined by the fact. How much foam was formed at the top of the jar. If a lot, then kvass is ready.

Kvasok on any mouth: kvass made from rye flour according to an old recipe

This type of kvass checked over the years. The recipe uses yeast, it is preferable to take fresh, since it depends not only on the taste, but also on the flavor of kvass made from rye flour.


  • half a glass of sugar
  • three three-liter cans of water
  • pack of yeast
  • half kg of rye flour


  1. In warm boiled water we dilute the yeast, mix well and leave for 15 minutes.
  2. Knead rye flour in water in a watery dough like fritters. Calculation 1 to 1.
  3. Add sugar and add some water.
  4. Add yeast to the resulting mixture. We mix and send “insist” for 24 hours.
  5. After that, pour our “dough” with water and leave it for half a day in a warm room.
  6. Kvass is passed through a strainer and left in the cold for a couple of days.

Kvass made from rye flour with malt added: tasty and fresh

Kvass with the addition of malt is perfect as okrosechnoy filling. It has a sour taste and is very light. The process of making it is similar to the process of making beer.


  • half a glass of sugar
  • a little more than half a glass of rye flour
  • two three-liter cans of water
  • a stack of malt
  • a spoonful of dry yeast


  1. We stir the malt in boiling water, it is better to take two types: wheat rye.
  2. Cover the pan with a lid and leave for an hour.
  3. In a large container, pour boiled water, add flour to it, stir.
  4. Heat over low heat for half an hour, then pour in the malt. Leave on very low heat for a couple of hours.
  5. Cool the wort. We start to prepare the leaven.
  6. Pour a glass of chilled wort into the jar. Add a spoonful of sugar and dry yeast. Stir, leave for 12 hours.
  7. Pass the infused wort through cotton fabric.
  8. Pour the resulting starter into the pan with an unwanted wort, add sugar. You can also use cumin, cloves, ginger, currant leaves or mint for a more intense flavor.
  9. We put the pot in a warm place for 10 hours.
  10. A white froth should appear on top of the wort, this suggests that the kvass can already be bottled.
  11. We put the bottles in the fridge for a couple of days.
  12. You can add sugar or honey to ready-to-eat kvass, so that the taste of rye flour kvass becomes sweetish.

Kvass made from rye flour: no yeast!

The recipe for this kvass differs in that it does not use yeast. Instead, we take a leaven prepared in advance from flour, sugar and water. Ingredients:

  • two and a half glasses of rye flour ferment
  • 10 tablespoons of sugar
  • three-liter water can
  • 10 spoons of dry kvass


  1. In three liters of water, stir sugar and dry kvass to make a homogeneous mixture without lumps.
  2. Add the starter, mix.
  3. We close the jar with a lid and put it in the sun for three or four days. After the brew has come, the liquid must be drained into a separate container and put in the cold for a couple of hours. Kvass is ready.
  4. The remaining thick can be used several times. But remember, the thicker the leaven, the sour the kvass.

Tricks and secrets of making rye flour kvass:

  • To make kvass fragrant and saturated, use spices and herbs. Perfectly combined with kvass mint, currant leaves and cherries, thyme.
  • Kvass without yeast lasts longer, but by its properties it is much more useful.
  • When cooking kvass, always use only boiled water, the ingredients are best mixed in warm water, then there will be no lumps.
  • Sourdough for rye flour kvass should be similar in texture to sour cream.
  • Malt can be replaced by yeast, if you want the kvass to be prepared faster and the process of its preparation to be less labor intensive.
  • To ferment went faster, you can add rye bread to the brew.
  • If you are using malt, do not take only one of its kind, it is better to take a few and mix.
  • When making kvass made from rye flour, some sugar is usually used. When kvass is ready, you can add honey or sugar syrup to it, then the taste will be sweeter.
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