KVASS RECIPE|How to make Russian homemade KVASS 

Haha That’s cool Tnx for positive comment

Me to after life of boris kvas episode

Ok blin

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

Thank you

Nice I will try it next time when In England

Tnx

@@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 . 😁😁💕🫶🏼🤗

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

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

So, beer.

Great This one probably more detailed explanation

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

Good.Did it came out good and delicious ?

Which recipe did you use?

@@Z800full ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Tg_1sJm8hp8.html

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

@@fabioconsonni3232 not much rye in that.

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

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

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

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

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

@@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.

Thank you 😊

It depends on the bread color and etc

Hahaha

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

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

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

Thank you

Yes you can try

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

@@cookwithpaul3666 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TnZRrcnVNAw.html This is the Moldavian Kvass I think you can't understand it but i think you understand what he's doing

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

@@cookwithpaul3666 thanks :)

yes you can try but i never done that before

@@cookwithpaul3666 thx

Yes. It's even better. In the Middle Ages, they used honey. It gives an extra flavor.

Very loose , so the air can go in a bit

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

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.

Rye bread, polish Russian style , not American soft

Let me know how it goes

Better not to ..

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

What is tatratea?

a eto uze budet sledushee video.Okrsoshka

Thanks and welcome

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

0.5- 1.5% I was a kid in USSR and I could drink 1 liter at once. And nothing happened.

yes, u can. But the taste will be a bit different.

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

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.

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

Theoretically you can do it But I never tried before

try and let me know if you have any question

Nice !

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

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

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

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

Slightly cover w something , but not closing

Should cover it , but leave it slightly open

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

Thank you very much Paul

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 ...

You can use pumpernickel.

Have no idea Never tried it ))

Great! Add some raisins!before last leaven

@@cookwithpaul3666 thanks for advice ^^

Yes Me too

is life of boris recipe tastes good do you recommend it

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

Yes regular powder yeast

@@cookwithpaul3666 Thank you!

Rye dark bread

Thank you 😊

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

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

New video coming out next week

Glad you enjoyed it!

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

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

@@cookwithpaul3666 thank you so much

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

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

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

If you want more sparkling add more raisin and sugar

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

4-5 hours

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

@@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!

Keep it open

Enjoy the amazing drink !!!

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

For better fermentation!

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

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

@@cookwithpaul3666 maybe he is talking about брага?

❤️

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

@@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.

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

@@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)

I forgot to mention You have to add raisins in there

Nope , what is it ?

@@cookwithpaul3666 The second fermentation

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

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.

You mean it sparkles out ?

@@cookwithpaul3666 like overflow if i open the jar

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

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

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

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