2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In every Bulgarian city some time ago the idyll of the cozy ones was created, filled with the aroma of vanilla, cloves, cinnamon, small and large confectioneries, in which boza was also sold. This time has passed and has been replaced by fashionable foreign drinks, which are most often achievements of synthetic chemistry.
Not that you still can't buy boza in pastry shops and snack bars, but it has nothing to do with your favorite drink from a long time ago. In mass production, boza is full of artificial enhancers and flavors such as aspartame.
Therefore, if you are a fan of boza, it is always better to make it yourself.
Homemade boza products
2 tsp large bulgur, 20 tsp. water, 2 tbsp. flour, 1/2 tsp. yogurt, 1/2 tsp. dry yeast, 2 tbsp. sugar
After fermentation: 1-2 cups sugar, 1/2 tbsp. vanilla sugar, 2 tbsp. cinnamon
Method of preparation: Soak the bulgur in a saucepan with 12 tsp. water and leave it for 24 hours at room temperature to soak. Then boil on low heat for 2 hours. The cooked bulgur is ground in a food processor or mashed with a blender.
Separate the porridge from the mixture and strain it through a fine colander. The porridge is stored in the refrigerator. To the rest add 8 tsp. water and boil again on low heat for 1 hour. Strain again and mix the new porridge with the old one. The mixture can be left in the refrigerator for 1 day or allowed to cool to room temperature and continue cooking. If the mixture is very thick, you can pour a little warm water. It is easiest to mix with a blender.
The flour is mixed with 1/2 tsp. water and boil on low heat with constant stirring until thickened. Add 2 tbsp. sugar and mix well. After cooling, add the yogurt and stir again.
The yeast is dissolved in 1/4 teaspoon of warm water for 5 minutes and mixed with the milk mixture. It is important that the water in which the yeast and milk mixture dissolve is not too hot, but only warm. Allow to stand for 30 minutes in a warm place.
The bulgur and yeast are mixed, stirred and covered with a towel. Leave for about 1-2 days, stirring occasionally.
Fermentation depends on many factors. If it is above 25 degrees, there is a danger that the mixture will become acidic. At the beginning of fermentation, bubbles are formed and the mixture smells of yeast, and then begins to acquire the aroma of boza.
When the mixture is ready, dilute with water and, if necessary, add sugar to taste - about 1-2 tsp, cinnamon and vanilla.
Mix well and store in the refrigerator for about 3 days. Before sweetening, a little boza can be set aside for the next dose.
It is recommended to use ceramic and glass containers for storage and fermentation.
Even if the aroma of the fermentation mixture is a little sharper, when water, cinnamon and vanilla are added, it softens.
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