2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In Turkey, boza is produced mainly from corn grain, water and sugar. In other countries and in Bulgaria, wheat, barley, rye, oats, rice, bread and sometimes hemp flour are also used to make boza.
Large pots are mainly used in the making of boza. First, the corn kernel is usually boiled for an average of an hour and a half until it thickens. It is then left to cool and takes on the appearance of bread dough.
Then it is boiled again, but this time an amount of water is added. Boil until a homogeneous mixture is obtained.
It is then passed through a fine sieve to separate the bran. 20% sugar is then added to the drained mixture and allowed to ferment. When bubbles begin to appear on the surface, the boza has already fermented. It is then bottled and stored.
How to prepare boza at home?
Necessary products: bulgur - 250 g; rice - 1/2 teaspoon; dry yeast - 1 tsp; sugar
Method of preparation: The bulgur and rice are washed well and boiled together until crispy. Then mix with a mixer and pass through a thin sieve.
The drained mixture, after cooling, is mixed with the yeast. Allow to ferment for about 7-8 hours at room temperature. After the fermentation process, sugar is added to taste.
Subtleties in preparation:
- The fermentation process is carried out at room temperature and in a dark place without direct sunlight. The taste of boza is due to fermentation;
- The percentage of fat in boza is zero;
- Depending on the fermentation time, ethyl alcohol may be released. Therefore, it may turn out that boza contains 2 per 100 alcohol. Such an amount of alcohol is also contained in yoghurt and molasses;
- Homemade boza is stored in a refrigerator at +4 degrees and retains its taste for 4-5 days.
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