White kvass is a traditional Russian drink. He, in contrast to the usual rye kvass more delicate taste. Contains a huge amount of nutrients and trace elements, as well as a great refreshing in the summer heat.
1. Classic recipe for homemade white kvass
3.5 liters of cold boiled water;
265 g of unfermented malt;
135 g buckwheat flour;
25 grams of wheat flour;
30 g yeast “Saf-moment”.
Step-by-step recipe for homemade white kvass
First of all, they prepare the sourdough: dilute wheat flour in 120 ml of boiled cold water in a small cup, add yeast at the same time, stir thoroughly, cover with a clean cloth and set aside heat for 1.5 hours.
The remaining water is heated to a temperature of 60 degrees and poured it buckwheat flour and non-fermented malt, stir well and allow to cool to a temperature of 40 degrees.
Into a mixture of buckwheat flour and malt, pour in a real ferment, mix it thoroughly, shift it into a large container and allow it to stand warm under a towel for 1 day.
The next day, another 2 liter jars of boiled cold water are poured into the mixture and allowed to stand for another 48 hours.
After this time has elapsed, the kvass is filtered, cooled in the refrigerator, and the residue remaining after fusion is left to prepare the next batch of kvass.
Be sure to use filtered water for white kvass, as the taste of the finished drink depends on it. And to add more freshness while mixing the starter with the malt mixture, add a handful of white raisins and a few mint leaves.
2. Quick recipe for homemade white kvass
The recipe for white kvass in a hurry does not require a preliminary preparation of the leaven. Ingredients include rye crackers, high-speed yeast, sugar, raisins, and water. Here, simply crackers are poured with hot water, cooled a little, then they pour in yeast, add raisins and leave for one day. To taste goes sharp and rich.
Ingredients: rye crackers - 340 g;
3 liters of water;
45 g white raisins;
25 g yeast brand “Saf-moment”.
How to make homemade white kvass
Rusks poured into a three-liter jar to half of its volume.
Fill with hot water, leaving a small distance from the shoulders to the neck of the banks, cover with a towel and allow to infuse for several hours.
When the water has cooled in the jars, pour in the sugar, yeast, add the raisins, previously moved from the garbage and washed, cover with a lid, slightly turn the jar to stir the yeast.
Open the lid and, covered with a clean cloth, leave to infuse for 1 day.
After a day, the liquid is filtered, poured into bottles, closed with caps and allowed to cool in the refrigerator for several hours.
If kvass is to be used for making okroshka, sugar should be excluded from the recipe.
3. Homemade white yeast-free kvass
If for some reason yeast is contraindicated, use the following recipe of delicious white kvass. Instead of yeast, rye flour is used here. Prepares a little longer than the previous ones, but the result exceeds all expectations.
220 g of rye flour;
400 ml of purified water;
85 g of sugar;
1 handful of white raisins.
Pour the flour into a small cup, add some water to it, stir to the consistency of semi sour cream.
Pour sugar into the flour mixture, mix again.
Add the raisins, not washed, mix, cover the cup with a clean cloth and leave in the heat for 2-3 days.
After several days, the raisins are removed from the resulting sourdough, and the mass itself is transferred to a large glass container, filled with filtered water to the neck, about 2 pinches of rye flour, sugar are added, stirred and removed again for 3 more days.
The finished kvass filter, poured into plastic bottles, cooled in the refrigerator. The thick, remaining after straining, is used for the next batch of kvass.
If too much thick water remains in the jar after draining the kvass, be sure to put a part in another container, as the taste and quality of the drink may deteriorate.
4. Homemade white kvass made from barley and rye grains
No less popular option. Here, instead of unfermented malt, barley and rye grains are used, which, like ordinary malt, give the drink a sharpness and a pleasant taste.
2.5 liters of purified water;
110 g of rye flour;
110 g of wheat flour;
120 grams of barley kernels;
120 g of rye grains;
8 g yeast “Saf-moment”;
35 g sugar;
45 g white raisins;
6 fresh mint leaves.
How to cook
To begin with, malt is prepared: rye and barley grains are poured with hot water, set aside for 6 minutes. After this time, the mixture is stirred and the remains of garbage are removed using a skimmer. Drain the dirty water, the grain is washed.
Grains are laid out in special trays, poured a small amount of water to full coverage, cover with a towel, leave in a cool room for several days.
After a few days, the grains are shifted to a clean, dry cloth, allowed to dry slightly and ground in a blender.
The crushed grains are diluted with a small amount of water, rye and wheat flour are added, stirred to a puree-like gruel.
Prepare the starter: pour yeast, sugar into the cup, pour in a little more than half a glass of water and allow to stand in a warm place for 12 minutes.
The finished leaven is introduced into the floor thick dough, stirred and left under the towel for a couple of hours.
After the specified time, the mixture is transferred to a jar, poured with water heated to a temperature of 35 degrees, raisins, mint leaves are added, mixed well and allowed to stand for another 10 hours.
Kvass is filtered, poured into bottles and kept in the fridge for a couple of hours.
After mixing the mixture of grains with rye and wheat flour, be sure to mix well, since the remaining lumps may interfere with the fermentation and the brew will not turn out so tasty.
5. Homemade white kvass on wheat bran
White kvass on wheat bran turns out very tasty and useful. Cereals give the drink even more tenderness. And thanks to the addition of lemon juice, kvass acquires a delicious aroma and pronounced sourness. Prepares quickly and easily. Ingredients:
water - 4 liters;
wheat bran - 865 g;
juice of one lemon;
sugar - 80 g;
high-speed yeast - 30 g
Bran pour boiling water and incubated for 60 minutes.
Broth after bran filter, allow to cool completely.
Yeast and sugar are poured into the cooled liquid, stirred well and kept warm for 12 hours.
Lemon juice is poured into the finished kvass, stirred, poured into bottles and cooled in the refrigerator.
You can diversify the taste of the drink if during the infusion of kvass add orange peel to it, which will additionally give a beautiful color.
6. Homemade white kvass on whey
Whey is a valuable, nutritious and at the same time dietary product. Therefore, based on it you can prepare a delicious refreshing drink. In addition, it turns out very light, suitable for use even during fasting days.
serum - 2 liters;
sugar - 40 g;
high-speed yeast - 20 g;
orange peel - 50 g;
white raisins - 30 g.
How to cook
Yeast, sugar are mixed in a small container, they are poured with whey and, covered with a clean cloth, kept warm for up to 12 hours.
In the plastic bottles at the bottom throw orange peel pieces, several fruits of raisins, pour infused kvass, well close the lids and kept warm for 48 hours.
After infusion, kvass is cooled in the refrigerator for another 1 hour and used in okroshka or simply consumed as a refreshing drink.
A slight turbidity of the finished drink is an indicator of naturalness and proper preparation.
Cooking time: 72 hours