KVASS RECIPE|How to make Russian homemade KVASS

Cooking tutorial how to make delicious home made russian KVASS
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ingridients:
yeast
brown bread
sugar
water
kvass drink
kvass recipe
homemade kvass
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[@MivusComedy]

Life of Boris has properly prepared me for the slav ways! Thanks for the amazing video!

[@cookwithpaul3666]

Haha That’s cool Tnx for positive comment

[@domagojhribar2900]

Me to after life of boris kvas episode

[@dutchbeef8920]

Ok blin

[@sonametz]

I like your way of making KVAS better than anybody else, I watched many videos.

[@Waterhead]

Heard about this drink from Life of Boris. Great video!

[@cookwithpaul3666]

Great This one probably more detailed explanation

[@Iquey]

@Just Liayo guys plz. 😂 They are both good.

[@kevincarlson668]

Thanks Mr Paul! I made this twice .I'm not even Slavic and it's my new favorite drink.The second batch I used Aldi German black pumpernickel(nearly burned in the oven) golden raisins,some sliced mandarins and a sliced lemon.I can't describe the taste,but it's amazing and addictive.

[@fairyfoufrou]

They sell kvas in the USA at every Armenian grocery store. I buy the ones in glass bottle only they taste delicious. I am going to attempt to make it as it seems easy and simple. Thank you for the ingredients and how to…. Ever since I have been drinking kvas I no longer drink coke/pepsi etc. 🌸🌸🌸

[@TheOfficialCaseMade]

Where do they sell it? I have been all over the US and never seen it.

[@sk8mike]

@@TheOfficialCaseMade I haven't seen it either, but I think Safeway probably sells Kvass style beverages. Their website says they sell it but it might not be available at every Safeway. You should Google search if your local grocery story sells kvass. They might actually have it.

[@ianwilson5358]

I had it for the first time today. I can confirm it is one of the most delicious drinks i’ve ever had. Its like a malty apple cider! J can’t wait to make my own!

[@tanymastey2853]

Very nice, i love kvass

[@Shelterart]

Great! Thank you, Paul! It's very special and really delicious! ❤

[@cookwithpaul3666]

Thank you 😊

[@aleksandraignatova6663]

It’s so cool! I will definitely try to make it !

[@jamesvoigt7275]

I like your homemade funnel. Many plastic bottles make good funnels. Thanks for teaching us so much.

[@ikboljonergashev8482]

I love your video! I’ll definitely make Kvass today! From UZBEKISTAN 🇺🇿

[@lindamorgan2678]

Thank you Paul. I make and love Beet Kvass but always wanted to try this I will for sure now All the best to you

[@victoryak86]

I loved Lvass when I was in FER years ago. Never knew exactly what was in it then. I look forward to trying this. God bless.

[@cookwithpaul3666]

Let me know how it goes

[@victoryak86]

This was fantastic. Thanks my friend!

[@cookwithpaul3666]

Glad you enjoyed it!

[@NoelSufrin]

I'll bet those "Bread Crackers" would make great croutons 😉 Great video and I think I'll try your yeast starter idea next time. Just another homebrewer that found ya via Life of Boris. Stay cheeki breeki! ✌🏽🍻

[@peters6054]

Thank you, werd ich sofort gleich morgen Brot besorgen👍😀

[@AndrewTubbiolo]

Def going to try making this.

[@cookwithpaul3666]

Don’t forget to add raisins at the end last fermenting part

[@TheFreckCo]

Really like your traditional recipe, I am going to make it at home, thank you for this video, greetings from México my friend!

[@cookwithpaul3666]

Thanks and welcome

[@DG-od4si]

nice video, thanks

[@aleksandraignatova6663]

Wow

[@ubmacstudio]

Thanks for making the Квас video, helped me alot! Can you do a video on how to make Медовуха?

[@robinfoladi3829]

This has been very useful

[@srenhaandbk7904]

I also tried using Life of Boris recipe, and I ended up with bread mush tasting like sour yeast, excited to try this recipe sometime! True квас is not easy to come by, need my russian friends to import it.

[@sk8mike]

I really want to make this.

[@fabioconsonni3232]

I love kvass: made it from another recipe, but all recipes at the end make a good good drink.

[@Z800full]

Which recipe did you use?

[@fabioconsonni3232]

@@Z800full kzbin.info/www/bejne/ipjCYqaAop2bppo

[@fabioconsonni3232]

@Briar Magnus Hi robot: I'd never do that to anyone I love. Sorry for your (robot)girlfiend who has someone like you around.

[@frankieboyo1969]

@@fabioconsonni3232 not much rye in that.

[@zwiebel8613]

nice video i will try to make it

[@cookwithpaul3666]

try and let me know if you have any question

[@maksphoto78]

I made some very nice "Nordic Kvass" from malt extract, yeast, and sugar.

[@cookwithpaul3666]

Good.Did it came out good and delicious ?

[@user-ix4er5wu2o]

Delicious drink!Love it

[@anilarora3180]

I recently had this drink done by a friend in Goa. Now I have some culture to try it myself 😊.

[@cookwithpaul3666]

Nice !

[@AntonPuzorjov]

Thanks for the video! Not too bad of a kvass recipe, but not as healthy as it could be! For those living in the UK, you must try Quas Drinks - homemade healthy kvass delivered to your door.

[@cookwithpaul3666]

Nice I will try it next time when In England

[@grizzson3947]

Different style homemade kvass of boris, but it definitely looks so good🥖

[@saphiratheassassin18]

I feel like this is the classier side of Russian cooking haha nice 👌

[@cookwithpaul3666]

Thank you

[@user-rr3st6vz7k]

После просмотра окрошки захотелось 👍🏻

[@cookwithpaul3666]

a eto uze budet sledushee video.Okrsoshka

[@irishong3027]

ах..я люблю квас, пивную самобытность с советской родины!

[@cookwithpaul3666]

Помню, когда была жара , стоит жёлтая бочка , подходишь , тебе наливают полный стакан кваса , вот вкуснятина 🤤 и жизнь удалась

[@user-js4zx1lr2u]

I was given a recipe that said toast the bread til not quite charcoal. My first batch was really dark, but it sure tasted too.

[@gabrielapernudi6789]

This video is so sweet and tender ❤️ I love it. Thank you for teaching us how to make kvass in a very authentic way

[@cookwithpaul3666]

Enjoy the amazing drink !!!

[@lindamorgan2678]

Oh yes you are right he seems like a sweetheart love his personality

[@johnthomson2377]

Interesting to see how everyone makes Kvass just a little bit differently, I personally like the "Life of Boris" technique.

[@Itachi-zn5rm]

is life of boris recipe tastes good do you recommend it

[@johnthomson2377]

@@Itachi-zn5rm it’s pretty good, but a more extensive tutorial of the same recipe will be more refined.

[@SatSetCooking]

Tried to make but it didnt taste the same like store bought Kvas, next time will try this recipe. Thx for sharing the recipe 👍

[@drrahilakurdi5943]

Good ❤❤❤❤

[@Adnancorner]

Hence I love Russian boys speaking English. Its dam cute. =) I was in Rostov on Don, and made many friends there.... Thank you for the recipe.

[@cookwithpaul3666]

Thank you

[@tylerdallinga3696]

Great video this is my second attempt...do you cover the container that goes to the windowsill?

[@cookwithpaul3666]

Slightly cover w something , but not closing

[@pmiumiu4990]

Thank you for recipe ! I'm making it now, can not wait to taste ! For how many days I can keep it in fridge?

[@ikboljonergashev8482]

4-5 hours

[@dinairmateussantana4860]

Muito bom 😋

[@cookwithpaul3666]

Thank you 😊

[@whenilookatyouws]

I used a whole pack of yeast 9g on accident. Then assumed 9tablespoons sugar. Eyeballed the water. Used 3 slices of rye bread with that mix. I am waiting now 2 days to add the rye chips, water, more sugar. Planning to make 1gallon, should I instead plan for 2gal?

[@leyniaLip]

About the windowsill, is that for heat? Something else? I am wondering because I'd like to try your recipe now, during the winter. Thank you! This was my first video on your channel and I sure like it.

[@cookwithpaul3666]

For better fermentation!

[@leyniaLip]

@@cookwithpaul3666 Really! Okay. Here goes, with my next batch this week. Thanks, Paul.

[@MelGetmanova]

Soooooooo gooooooooodddd

[@cookwithpaul3666]

Tnx

[@MelGetmanova]

@@cookwithpaul3666 Пожалуйста I didn’t make it . I had a friend from Russia suggested I try it. Bought from. Russian food store in USA. It was sooooo good I want more . That is how I ended up here . 😁😁💕🫶🏼🤗

[@cookwithpaul3666]

@@MelGetmanova home made is 10x better than in store But also good

[@MelGetmanova]

@@cookwithpaul3666 Хорошо спасибо. I will have to try I suppose . I am afraid to screw it up 😂🤣

[@Tyler-mp7kh]

if we dont have any east can we use west instead? lol jk thanks for the recipe cant wait to try it... i appreciate the *F as well for the oven! also i am in canada and have the same e-kettle as you

[@cookwithpaul3666]

You can use west too )))hahahaa Glad you enjoyed , try it , if any question happy to help you

[@guitarplayer30001]

how was the cut open bottle stored?

[@danacarbone9405]

We love kavas

[@BobSanderson]

Paul.. did you cover the 3L container during the 1st ferment with leaven? Tight or loose lid??

[@cookwithpaul3666]

Very loose , so the air can go in a bit

[@cookwithpaul3666]

I forgot to mention You can add raisin too when doing last fermenting

[@Francois_Dupont]

it is better only to have a small hole. and if possible a air lock. it prevent bad bacteria to colonize your bottle before your "good" bateria does. always remember if it smells not good or look strange throw it away.

[@kamlendrak]

best drink ever I tasted. I've a question, isn't it armful without any sterilization? because I'm going to try it in home in India.

[@cookwithpaul3666]

Thank you Nope, it’s all good and natural , try to do it at home

[@DMDM-dc9ep]

make sure to use clean water, or alternatively you can boil water first and then cool it to room temp, and of course use clean utensils, also instead of yeast (or in addition to yeast) you may use raisins (3-5+ per liter) , also I'd recommend to read about fermentation, fermented drinks and home made beers, a lot of fruits and even vegetables can be fermented or made into fermented drinks, sweet or "sweet and sour and salty". Basically, any base fruit or berry, sugar (or honey), a pinch or two of salt and let it sit for a while at room temp, to speed up the process you can add yeast or a few raisins ... in India you can ferment tomatoes and get delicious 'live' sauce or salsa, cut tomatoes up into cubes or mash/crush them, add sugar 2-3 table spoons per 1 liter (4th of a gallon) of tomatoes, add a pinch or two of salt (a tea spoon per litre), add crushed (or sliced) garlic (3-6 cloves per litre, to your taste actually), and a table spoon of horse radish or radish (it's optional), you may also add hot red/chili pepper either as powder or flakes or even fresh, cover it up, let it sit at room temperature for a few hours (6-12+ hrs), then put it in the fridge for a day or two, and fermented salsa is ready ... I make fermented drinks out of citrus fruits, 1 peeled and crushed lemon or an orange or a half of a grapefruit (or you can mix them all) per 1 litre of boiled water (room temp), 3 table spoons of sugar, a pinch or two of salt, optionally you can add a few raisins or a pinch of dry yeast (I do not add any of them), let it sit at room temp for a few hours (6-12+ hrs) for fermentation to start and then put it in the fridge to finish fermentation (1-2 days) and to cool it (I just keep it on the kitchen counter all the time as I do not mind drinking it warm), you can filter out the citrus pulp or leave it in the drink.

[@cookwithpaul3666]

Wow thanks for advice Yes I forgot to mention that need to add raisins , for better taste and sparkle

[@kampenbryggleidolv4292]

Thank you for great video! I love kvass and will try making it. But I am used to a much darker kvass, how can I make it dark? Roasting the rye bread harder?

[@cookwithpaul3666]

I m Glad you like it ) No , if you over bake rye bread it will be bitter. You just need to find very dark good quality bread in the store , which is not easy , the better and more natural bread the darker will be kvass

[@kampenbryggleidolv4292]

@@cookwithpaul3666 thank you, so i need to bake a really dark bread 😀

[@cookwithpaul3666]

Yes , if you over bake it will be dark too , but bitter

[@cookwithpaul3666]

If you want more sparkling add more raisin and sugar

[@christopherhill1920]

I have made kvass a few times, but prefer the lighter, blonde store bought kvass from my local Russian market. I have noticed that the commercial kvass I like is similar to a light blonde beer in taste, foam, and consistency. Other kvass brands I have tried have a darker almost coca cola color to them and a stronger taste. The longer you let the water steep with the charred bread, the darker in color and stronger in flavor the end goal will be. I have compared many different recipes and a few have stated this. Most people say let steep for 4-12hours. I like 4 hours because it is more like a light beer IMO, but for you just let steep for like 8 hours or overnight. Cheers

[@erictir7986]

Cook with Paul; Thank you for this nice video. You said whole wheat bread but the bread you cut looks like dark rye. Would you please clarify that for us. I am going to make this myself and would love to di it right. Also, what kind of yeast should I use? Thanks Paul

[@cookwithpaul3666]

Yes it’s rye dark bread!you have to buy natural rye dark bread , it should not be soft one (like American stores have it ) And yeast is regular powder , if any more question don’t hesitate to ask

[@erictir7986]

Thank you very much Paul

[@DMDM-dc9ep]

sour dough white bread very well toasted in the oven (but not burned) will make a good base for kvas as well, it's going to taste a bit different and have a lighter color ...

[@silvermediastudio]

You can use pumpernickel.

[@allaudler6752]

How come you don’t use malt extract?

[@realaurorien]

North eastern Europes favorite beverage

[@leonbit]

Next video:How to make tatratea I would love it

[@cookwithpaul3666]

What is tatratea?

[@almantasj7698]

Can it be made from white bread? Some western countries do not have black bread for sale, people don't eat it.

[@NotGamerButPlayer]

I want to make some kvass too I was wondering if sugar can be replaced with honey... would that give it a better taste?

[@cookwithpaul3666]

Theoretically you can do it But I never tried before

[@nancyduncan3659]

When you set it up for 2 days after adding crackers did you cover it with anything

[@cookwithpaul3666]

Should cover it , but leave it slightly open

[@sonametz]

Have a question, can I use raw honey instead of sugar to fermented? Would it take longer?

[@dinam211]

Raw honey may kill off some of good bacteria, stopping the fermentation process. You can try it and let us know how it went.

[@mahmoudmorsy7872]

does it contin alcohol ?

[@garrys2582]

Develop your channel! We are waiting for new recipes!

[@sarika4949]

Love from 🇮🇳

[@cookwithpaul3666]

❤️

[@rachecamembert2213]

Well i will do this for my Vietnamese dad

[@cookwithpaul3666]

Great! Add some raisins!before last leaven

[@rachecamembert2213]

@@cookwithpaul3666 thanks for advice ^^

[@Adnancorner]

What would happen if you add apples and other fruits in it during fermentation ?

[@cookwithpaul3666]

Have no idea Never tried it ))

[@saneran25]

I remember how I got drunk on kvass when I was a child 🤣 3 days later it’s like a beer . Super tasty ! Haven’t had homemade kvass in years , I must make it !

[@cookwithpaul3666]

Kvass doesn’t have alcohol May be one you had it has alcohol

[@nelsuneraldo9947]

@@cookwithpaul3666 maybe he is talking about брага?

[@aperson1181]

Can you use a non-gluten bread?

[@cookwithpaul3666]

Better not to ..

[@sinsysin]

but you didn't use malt?

[@MrJsanchez801]

can you be alittle more specific on the type of yeast? bakers or champagne yeast?

[@cookwithpaul3666]

Bakers is better! I used bakers one But some people using champagne too

[@MrJsanchez801]

@@cookwithpaul3666 thanks :)

[@trentbildstein5610]

Do you make your own bread for use in this recipe? I find it hard to find good dark bread in the US, but the homemade recipes seem pretty complicated. Curious what you do. Great video.

[@cookwithpaul3666]

I don’t make my own bread. But for sure American bread will not fit for this recipe I find dark bread it in Russian or polish grocery. You could find it even in Greek store.

[@trentbildstein5610]

@@cookwithpaul3666 Thanks! I've used rye bread in the past but that doesn't work. Not like I experienced in the Baltics.

[@silvermediastudio]

@@trentbildstein5610 Russian or other eastern European grocery is good, but they are uncommon except near large east coast cities. To substitute the Slav way, use the very best artisan pumpernickel in your area. Make sure it isn't just bread that's been darkened with coloring. This will work well for kvass in America.

[@tonymarenno9568]

Just make toast out of pumpernickel rye. If it gets a little burnt, no worries- just means more flavor 😉

[@danacarbone9405]

I used to get it from those yellow tanks on the streets in Russia!

[@cookwithpaul3666]

Yes Me too

[@cyd4305]

Is there any way to make this with a higher alcohol content

[@cookwithpaul3666]

It will be a bear then I don’t think so )))

[@nadiacinque]

Can I avoid sugar and use molasses and honey instead?

[@cookwithpaul3666]

Yes you can try

[@allaboutgadgets9913]

what kind of yeast for use it

[@cookwithpaul3666]

Bakers yeast Also champagne yeast is fine , but I used bakers one

[@newartmov]

Privyet! I am in Taiwan right now and I cannot get any black bread or pumpernickel bread. Will just wheat bread work?

[@cookwithpaul3666]

Hi Yes you can use white bread The color of the kvass will be white in the end , I didn’t try it , but I think it’s fine

[@newartmov]

@@cookwithpaul3666 Awesome! Thanks for reply! I subscribe to this channel. Hope for more Russian recipes. I am 1/2.

[@cookwithpaul3666]

New video coming out next week

[@Sluggo]

I just discovered kvass recently, and as a homebrewer, I have to give it a shot. Do you have a favorite bread brand/type you like to use? Also, the yeast, is there a specific one you use?

[@cookwithpaul3666]

The best bread brand called Borodino or make sure its made daily in the supermarket,but dont buy soft one.It should real natural bron bread made it in store,russian netcost have it usually,or any kind of greek,ukrainain,polish store should have it.The yeast can be a powder one,no specific brand,any kind

[@fabioconsonni3232]

I made it with a baker's yeast and with Safale S-04. The both were nice to drink, obviously the baker's yeast had a stronger aroma of yeast, but still was a good drink. Any rye bread wil go (not soft). Some recipes toast hardly the rye bread for a stronger color and flavour. Pay attention to the pressure developping in the bottles: they may explode

[@AyushGuptaAyushgupta]

Comrade 🥰🥰🇮🇳🇮🇳

[@aperson1181]

What kind of yeast and what kind of bread?

[@cookwithpaul3666]

Rye bread, polish Russian style , not American soft

[@AMStationEngineer]

Nothing better than being a 5 y/o "little Slovak bastard", at my grandparent's home, being half slopped up on "Pap's kvass", his stuff was around 2%....

[@sophiebuzora9616]

Why is the original kvass very dark? Do they put something else in it?

[@cookwithpaul3666]

It depends on the bread color and etc

[@hedgehogjulz]

was it covered or open over 2 days? when did the lid go on?

[@cookwithpaul3666]

You mean the first one or second one Lid is slightly open

[@hedgehogjulz]

@@cookwithpaul3666 hi, sorry the first green lid on the window sill when leaving for 2 days. is that contained open or closed with lid over 2 days on the sill. thanks!

[@cookwithpaul3666]

Keep it open

[@tiagonascimentoferrazcosta1582]

Did you try to make The primming with sugar ?

[@cookwithpaul3666]

Nope , what is it ?

[@tiagonascimentoferrazcosta1582]

@@cookwithpaul3666 The second fermentation

[@cookwithpaul3666]

If I understand correctly you , I did put sugar in it ,

[@fabioconsonni3232]

I did: be sure that fermentation is finished or you may experiment exploding bottles. No more that 10g of sugar per liter in the priming! I put 6g per liter and had a very fizzy drink.

[@Aztorak_1]

Do you use regular bread yeast?

[@cookwithpaul3666]

Yes regular powder yeast

[@Aztorak_1]

@@cookwithpaul3666 Thank you!

[@VoS22]

can we use honey instead of sugar? I don't use sugar at all...I mean I avoid it

[@cookwithpaul3666]

yes you can try but i never done that before

[@VoS22]

@@cookwithpaul3666 thx

[@fire8665]

Can we use wheat based bread instead of rye bread ???

[@cookwithpaul3666]

Kind of yes , then your kvass will become white color But for better taste and dark color rye bread is better

[@fire8665]

@@cookwithpaul3666 thank you so much

[@stargazer1098]

my kvass shot out of the bottle i made it in as soon as i opend it did i put in to much yeast ?

[@cookwithpaul3666]

You mean it sparkles out ?

[@stargazer1098]

@@cookwithpaul3666 like overflow if i open the jar

[@cookwithpaul3666]

May be you did put a bit more But it’s should be fine .. how does it taste?

[@stargazer1098]

@@cookwithpaul3666 sour with a strange after taste but rly good imma make another batch tmr ♡~♡

[@cookwithpaul3666]

Put some raisins in , it will be even better , and make sure you wait enough time , and don’t forget to cook it down in refrigerator

[@GreenJeepAdventures]

Bread yeast, Champaign yeast, or beer yeast?

[@cookwithpaul3666]

Regular powder yeast

[@jake_fsf7014]

What do you think the alcohol content for this is? Longer wait the better I suppose 🧐

[@cookwithpaul3666]

Could be , but there is no alcohol , or extremely low

[@jake_fsf7014]

@@cookwithpaul3666 thanks for the response. Wasn’t too sure myself. Have a great 4th brother.

[@alexflorczyk6531]

@@jake_fsf7014 not sure about this one, but most store bought kvass is around 2.5% so pretty low

[@cookwithpaul3666]

It’s has some , just don’t think it’s even that much May be 1%

[@stit6582]

A damn i am making moldavian cvas but I wanted to make Russian. Next time Russian

[@cookwithpaul3666]

I thought it’s about the same ))) How different is Moldavian kvass if so ?

[@stit6582]

@@cookwithpaul3666 kzbin.info/www/bejne/ip-9g6WZo7uBd9k This is the Moldavian Kvass I think you can't understand it but i think you understand what he's doing

[@letuswalkinthelightofthelo5350]

He’s right. That plastic container is a box.

[@hobosgameplays6607]

How strong is it in the way of alcohol?

[@cookwithpaul3666]

It’s alcohol free! It’s just delicious and a little sparkling

[@Tyler-mp7kh]

@@cookwithpaul3666 maybe in russia they call it alcohol free ;) lololol , but i would guess its maybe 4% ABV.... everything you did is the exact same as i would do to make my homebrew beer or wine, so there must be alcohol in kvass..... yeast + sugar + warmth + time = alcohol.... i brew beer for about a week and it gets to around 8% i do wine for two weeks and it gets to about 12%... after 12% abv all yeast will die, and you have to distill if you want it to be stronger alcohol.

[@cookwithpaul3666]

It’s alcohol free ))) I never tried home beer or wine , definitely in my list right now

[@Tyler-mp7kh]

@@cookwithpaul3666 how? Where do the bubbles come from if there’s no alcohol.... carbonation (bubbles/ CO2) is made when the yeast eats the sugar and turns it into alcohol. If it has bubbles then it should have alcohol. It could be a very little amount of alcohol (like vinegar or kombucha tea)

[@cookwithpaul3666]

I forgot to mention You have to add raisins in there

[@jakubrogacz6829]

root beer is inferior, and different. This is more Cola/ sour beer taste. also never use plastics for any fermentation. It works but dissolves plastic into ( some plastics are supposedly safe but some people also say it ruins taste )

[@tiagopedra1957]

In Brazil we make a kvass 4,7% of alcohol.

[@realaurorien]

So, beer.

[@fire8665]

the background music should be HARD BASSSSSS

[@cookwithpaul3666]

Hahaha

[@benjaminburch2754]

What is it booze or soda! I'd prefer booze, I expect voda like drink from a Russian.

[@cookwithpaul3666]

It’s non alcoholic drink. But more like a soda , a little sparkling , but super healthy and delicious , quench thirst

[@RadioRoxx.FM_90.1FM]

What nation do You belong to? And where do You live? Will You show us how to Cook HRISHCA?

[@cookwithpaul3666]

From Estonia. I live in USA now . Yes I can show how to do Hrishca, excellent idea

[@goresk8869]

@@cookwithpaul3666 Isn't it called Kali in Estonia,in the UK we can get hold of Latvian Kvass and Lithuanian Gira, love it

[@cookwithpaul3666]

Yes its called Kali in Estonia .In all USSR they have it. But home made is the best and healthiest

[@onexpressocafe1821]

American "Croutons"

[@Asdrupalle]

живого ъгожения

[@beldengi]

He does not say what kind of bread to use.

[@cookwithpaul3666]

Rye dark bread

[@anarchist_parable]

That looks like malta

[@carlosmanhaes8610]

Alguém traduz oq esse cabra tá falando aí...uai

[@cookwithpaul3666]

vá aprender inglês estúpido