The benefits of kvass
Due to the special composition, home brew perfectly quenches thirst, increases efficiency and gives the body energy. Drink improves the digestive process and increases appetite. Drink helps to digest meat and fatty foods better, as well as restore the balance of salts and fluids in the body.
Home-made kvass contains many vitamins and beneficial trace elements. Most of the drink contains vitamins of group B. In the process of fermentation, organic acids are formed, therefore, the drink is especially favorable for the organism of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Russia, the drink was famous as an excellent medicine for scurvy and exhaustion.
The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Getting into the intestines, kvass acts like kefir or yogurt, neutralizing harmful microflora and maintaining a healthy one. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.
Some ancient sources claim that home brew has a beneficial effect on male potency. For this, a special recipe for kvass was used. This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe of the drink has not reached our days, but any home brew (provided that it is properly prepared) and so gives the body with vitamins, minerals, trace elements and extra energy.
Recent studies by scientists have shown that kvass contains a high content of calcium, which means that the drink can strengthen bones and tooth enamel. Included in the yeast improve hair growth and contribute to the elimination of acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.
Kvass calories
The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of proteins (about 1 kcal), 0 g of fats and 5.2 g of carbohydrates (about 21 kcal). The lack of fat in the drink is very favorable effect on the process of parting with extra pounds. Low calorie kvass makes the drink indispensable for losing weight. Low calorie allows you to lose weight when drinking the drink for 14 days. After such a course, not only those extra pounds will go away, but also digestion will be normalized. Take the drink twice a day - in the morning and in the evening. The effect will be even better if you drink beetroot instead of bread kvass. The calorie content of kvass from beets is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantities. Drink beetroot reduces appetite and promotes fat splitting. According to nutritionists, calories from kvass can not harm the figure. On the beet kvass, you can arrange a full fasting days.
Sourdough Kvass
A good starter is a guarantee of the success of tasty homemade kvass. Without prior preparation of this basis the preparation of a drink is impossible In this starter recipe, yeast, sugar, water and bread are used.
Ingredients Required:
- Black bread - half a liter jar;
- 60-70 g of sugar;
- 15-20 g dry baker's yeast;
- Water.
Cooking method:
Black bread cut into cubes and dried on a baking sheet in the oven (or pan). Boil water in the kettle. We spread dried rusks in a liter jar and pour boiling water. Crackers in the process of infusion will swell, so you need to calculate the amount of water so that you get a creamy slurry. It is better to first pour smaller water, so that later it could be added. If the water turned out to be too much, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast spread only in warm water. We mix everything properly and leave the ferment to ferment. We cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during the fermentation process. There is enough ready ferment for 10 liters of homemade kvass made from black bread.
Sourdough kvass from hops
It is very easy to prepare the hop starter for homemade kvass. Hop cones can be bought at any pharmacy.
Ingredients Required:
- Hop - 3 tbsp. l .;
- Water - 0.5 l;
- Sugar or honey - 1 tbsp. l .;
- Flour - by consistency.
Cooking method:
Fill 3 tablespoons of hops half a liter of boiling water. Put the pot on a slow fire and boil for about 15 minutes. After that, the broth of the hop filter and cool to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then pour the flour so as to get a creamy mass. Cover the container with a napkin and remove for 1-1.5 days. Ready starter can be stored in the refrigerator.
The best recipes for kvass at home:
Recipe 1: Bread Kvass
Home-made kvass made from bread is very useful, the drink is especially beneficial before the meal. Cooking homemade kvass is not difficult, if you adhere to a special recipe. Below is one of the most popular options for making homemade kvass bread.
Ingredients Required:
For leaven:
- 2 glasses of boiled water at room temperature;
- Rye bread - 1 piece;
- Sugar - 1 tsp.
For the kvass itself:
- Sugar - 1 tbsp. l .;
- 2 slices of rye bread;
- 0.5 liters of leaven;
- One and a half liters of boiled water.
Cooking method:
For the leaven: put in a half-liter jar a piece of bread, sugar and a glass of boiled water. Bread should be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will occur 24-48 hours.
Cooking kvass: When the leaven is ready, you can start cooking kvass. Muddy and sharp taste of the liquid indicates the readiness of the starter. Take a jar of 2 liters and pour the leaven. Add 2 crushed pieces of rye bread and a spoonful of sugar. Fill to the brim with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in the jar. Kvass in this case should be infused for a longer time. A day later, two of them pour the kvass into another container (about 2/3 of the liquid), and pour the rest of the leaven in a new one. Do not forget to add 2 slices of bread. Cover the jar lid and insist again.
Recipe 2: Borodinsky bread kvass
This recipe uses Borodino bread. Also in the recipe includes yeast and raisins.
Ingredients Required:
- Borodino bread - 2 pieces;
- Water - 3 liters;
- 1 tsp flour;
- Yeast - 15 g;
- Raisin - 1 handful.
Cooking method:
Bread cut into pieces and dry in the oven. Fill with boiling water and insist 3 hours. Yeast diluted with flour and add to the bread. Leave the mixture for one day. Strain, bottle, throw in each 1-2 raisins. We stand kvass for 3 hours in the heat, then remove for 4 hours in the refrigerator. Home brew "Borodino" is ready.
Recipe 3: Bread with horseradish kvass
Such home brew is very hearty and rich. A drink is prepared from crackers, water, honey, horseradish and raisins.
Ingredients Required:
- Water - 4 liters;
- Rye crackers - 800 g;
- Yeast - 20 g;
- Honey - 100 g;
- Grated horseradish - 100 g;
- Raisin - 50 g
Cooking method:
Spread the crackers in a jar and pour boiling water. Insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. All thoroughly mixed and bottled. Add raisins to each bottle. We leave to tune for 2 hours. Vigorous home brew ready.
Recipe 4: Rye Kvass
Home-made kvass made from rye flour quenches thirst perfectly and is suitable for cooking okroshka.
Ingredients Required:
- Kilogram rye flour;
- Water - 10 liters.
Cooking method:
From flour, knead the batter without salt. To do this, for 1 liter of water is taken a kilogram of rye flour. Stir until smooth. Cover the container with the dough with gauze and wrap it several times with a cloth. Maintain in a warm place for 2-3 days. Fermented dough diluted with boiled water and left at room temperature. Strain through gauze. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.
Recipe 5: Sourdough Rye Kvass
Such homemade kvass made from rye flour is cooked in sourdough. Sourdough will come from the bottom of the bucket after drinking the brew. The drink can be made without the leaven, if you use rye flour, water and instant yeast.
Ingredients Required:
- Rye flour;
- 0.5 liters of leaven;
- Water;
- A glass of sugar.
Cooking method:
Take 2 handfuls of flour and 1 cup of sugar and put it in a bucket. Dilute with warm water to dissolve the lumps. Then pour the boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the leaven. Bundle the bucket and leave for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put into the refrigerator. Leftover ferment at the bottom of the bucket is poured into the jar. Leaven can also be stored in the freezer. You can make kvass from a new leaven, having thawed it beforehand and mixed it with sugar and flour.
Recipe 6: Kvass rye flour with yeast
Kvass made from rye flour is one of the most common ways for everyone's favorite drink. Such kvass is made with yeast, sugar and water are also used in the recipe.
Ingredients Required:
- Half a cup of sugar;
- A pound of rye flour;
- Water - 8 liters;
- Fresh yeast - 15 g.
Cooking method:
Yeast diluted in warm water and leave for some time to increase in volume.
Mix the rye flour with boiling water and knead the dough with thick sour cream consistency. Give the dough to cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. All mix and leave to wander for one day. After filtering and remove for 2 days in the fridge.
Recipe 7: Yeast Free Kvass
A very simple recipe for homemade kvass, which uses only bread, water and sugar. On such a kvass it is very tasty to cook okroshka.
Ingredients Required:
- 300 grams of rye or wheat bread (or 50 to 50);
- Warm water - one and a half liters;
- 1 tbsp. l Sahara.
Cooking method:
Bread chop into a half liter jar. Add sugar and pour warm water "on the hangers" banks. Cover the vessel with a glass lid or saucer. Leave to wander in a warm place. After 2-3 days brew can be used. Kvass drain and add to the gooseen some more sugar and bread and pour on a new one.
Recipe 8: Yeast Free Kvass with Wheat and Honey
Such home brew turns out to be very rich, tasty and healthy. The drink contains a lot of nutrients, enzymes and bifidobacteria. The drink can be served to the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.
Ingredients Required:
- Wheat - 3 cups;
- Boiled water - 4 liters;
- Kvass wort - 8 tablespoons;
- Sugar or honey - one and a half glasses.
Cooking method:
Wheat is washed and poured over 10 with cold water. Then the water is drained and washed again. Cover the basin with a wheat towel and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed so that the grains are not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Sprouted wheat grains grind in a meat grinder. In a five-liter jar pour warm water (not until the end). Put the scrolled wheat in the jar. Add sugar and add leaven wort. All thoroughly mixed and topped up (if left a place) of water. Cover the jar with a napkin and leave for two days at the battery or in a basin with hot water. Home-made kvass will be ready when a cap of bubbles forms on the surface, and the taste of the drink will be carbonated.
Recipe 9: Russian kvass
Old recipe home Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.
Ingredients Required:
- A kilogram of crushed rye malt;
- Barley crushed malt - 300 g;
- Rye flour - 600 g;
- Rye crackers - 130 g;
- Stale rye bread - 80 g;
- Molasses - 1 kilogram;
- Mint - 30 g
Cooking method:
Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly, so that all the lumps are dispersed. Cover the dishes with a dough cloth and leave for one hour. Then we shift the dough to the refractory cast-iron dishes, cover with a lid and put in the oven to evaporate. One stripped of the dough mix, scrape off the walls of the dish and pour boiling water. A day later we shift the dough into a large vat, where kvass will be drawn. Pour in 16 liters of hot water, add croutons and bread. All mix thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed keg. In the remaining grounds pour 15 liters of hot water. After 3 hours, pour the wort into the barrel, mix it with mint infusion and leave to ferment for 1 day. The barrel is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). Barrel clogged. After 3-4 days brew will be ready. You can keep such a brew for several months in a cold place.
Recipe 10: Kvass from the Wort
Homemade kvass from the wort is very easy to prepare. Drink perfectly quenches thirst in the heat and gives the body energy. Preparing a drink on kvass wort. You can buy the ingredient in the bread or grocery store. The wort should be thick and almost black. From liquid wort kvass will not succeed.
Ingredients Required:
- 1 tsp raisins;
- Half a teaspoon of dry yeast;
- 150 grams of sugar;
- 2 tbsp. l kvass wort;
- Three liters of water.
Cooking method:
Dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then lay out the yeast, mix, cover with a lid and leave for 48 hours. Kvass must be periodically tried. When the drink reaches the desired state, it can be bottled and added to each 1-2 raisins. Bottles tighten cap and leave to carbonate. When the bottles are hard, you can put them in the fridge. A day later, homemade kvass from the wort can be consumed.
Recipe 11: Beet Kvass
Beet kvass - a real healing balm. Especially useful drink hypertensive. Kvass from beets cleanses the body of toxins and toxins.
Ingredients Required:
- 1 large beet;
- Boiled cooled water - 2 liters;
- 4 tbsp. l Sahara;
- 1 stale crust bread.
Cooking method:
Beets wash, clean and rub on a coarse grater. Put the beets in a glass jar, add a crust of bread and sugar. Fill all with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days.Then filter kvass, bottled and tightly corked. We remove the drink in the fridge.
Recipe 12: Kvass from birch sap
Kvass from birch sap is a very tasty and healthy drink, which nature itself gives. Such brew has a beneficial effect on the body and has a lot of useful properties.
Ingredients Required:
- Sugar - 400 g;
- Birch sap - 10 liters;
- Raisin - 50 pieces.
Cooking method:
For the preparation of the drink is better to use glass or enamelware. Birch sap is carefully filtered through several layers of gauze. Then add raisins and sugar to the juice and leave to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. Bottles clog and clean in a dark cold place. Kvass can be stored for a long time (until autumn).
Recipe 13: Bolotov's kvass from celandine
Bolotova kvass from the celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and condylomas. You need to take a drink for at least a month. This brew is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly cooked kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.
Ingredients Required:
- 3 liters of spring or well water;
- 1 tsp sour cream (not more than 15% fat);
- A glass of sugar;
- Half a cup of clean grass celandine (dry or fresh).
Cooking method:
Water boil and cool. Dissolve sour cream and sugar in water, stir until complete dissolution. Pour the solution into a three-liter jar. Tie celandine grass tied in a clean gauze bag and drowned at the bottom of the banks with a sinker. Neck banks wrapped with gauze in three layers. Every day, the contents of the jar should be mixed and removed from the surface of the mold. On the fifth day a precipitate should appear. Pour kvass into another can, discard the sediment. Add water to the previous level. on day 14, kvass will start to foam a little. It should be so. On day 14, the brew will be ready. Cast a liter of kvass for consumption. Enough to drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of the cast kvass. After 3 days, the drink will be ready. You can pour and add kvass 4 times. After that you need to use new grass. Reception of kvass from celandine: start kvass from 1 tbsp. l three times a day (half an hour before meals). In the absence of unpleasant sensations, the dose is increased to half a cup by 1 dose. The course is 2 weeks, after which the brew is taken another month 1 time per day - to consolidate the effect.
Can kvass be pregnant
Kvass can be categorized as a low-alcohol beverage, so pregnant women always have a burning question about its safety. Opinions of doctors are strongly divided here. Some people believe that it is absolutely impossible for women to use kvass in a position, but most experts believe that small amounts of the drink are not capable of harming the expectant mother and baby. A bit of kvass is even beneficial because it has a lot of vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass, rather than carbonated drinks, containing a large amount of dyes and preservatives.
However, kvass kvass discord. Drinking kvass purchased pregnant women is highly undesirable. It is not only about store kvass, in which the fermentation process is achieved by chemical means (and, therefore, it contains many unnatural components), but also about a draft drink, too. The quality of barrel kvass is often questioned. In addition, in the process of its production hygiene and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty dust-filled boxes and boxes where harmful microorganisms actively proliferate. There are always a few drops of kvass in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of ingress of these bacteria into their own organism increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of containers. If you really wanted a cold refreshing drink, it is better to buy it in a stationary point, and not on the market or on the dusty road. In such places often sell expired or spoiled drinks.
The characteristic taste of an unsuitable beverage is a pronounced sour, wielding bitterness. Ideal for pregnant women (and for any other person) - homemade, freshly made fresh kvass.
