A sweetish thick drink is usually served at the end of the meal. In some countries, it is produced on an industrial scale, but it can also be made at home using various recipes. The health benefits and harms of the booza drink have long been known, and many nations have appreciated the taste qualities.
The chemical composition of the booze
The composition of the drink includes:
- protein;
- potassium;
- a large amount of nutrients;
- calcium;
- active yeast;
- zinc;
- magnesium;
- iron;
- probiotics;
- B vitamins.
Advice! You can store the booze drink only in the refrigerator compartment, otherwise it will quickly turn sour in the heat.
Types of booza drink
Each nation prepares a drink according to its own recipe. There are three main options for booze:
- Bashkir. The main ingredient is oatmeal;
- Turkestan. Cooked on rice;
- Crimean Tatar. Use wheat.
The traditional version is prepared on the basis of millet
What is useful booze drink
Buza is a low-alcohol drink resembling kvass. Beneficial features:
- beneficial effect on the activity of the digestive tract;
- has an anti-stress and calming effect, if alcohol and baker's yeast were not used in the process of preparing the drink;
- helps digest fatty foods;
- with the addition of sugar and yeast, buza invigorates and amuses.
Depending on the cereal used, it brings various benefits to the body. Prepared on the basis of wheat, it has a beneficial effect on stress resistance. Therefore, you can drink before bedtime as a sedative. Thanks to the content a large number magnesium and potassium has a beneficial effect on the work of the heart.
Drink based on oatmeal contains antioxidants that help the body fight against harmful substances coming from environment. Therefore, it is useful to use it for workers in hazardous industries. The high content of vitamin B contributes to the strengthening of muscle mass and the proper functioning of the heart. Buza based on oatmeal can be drunk by diabetics, as it helps to normalize blood sugar and cholesterol levels.
Advice! Regular consumption of a drink based on oatmeal will help maintain beauty and youth.
Bouza made from rice will strengthen the walls of blood vessels and capillaries, have a beneficial effect on the condition of hair and skin, and have a general strengthening effect on the entire body.
The harm of booze drink
It was from this sweetish and pleasant-tasting drink that the expression "booze" came from. This is its main harm. Visible lightness dulls vigilance, and a well-infused buza can hit the head. On the third day of aging, the drink has a strength of about 2°, and after 7 days - 5°.
It is customary to complete the meal with a drink and use it as a dessert.
Calorie buzy
The calorie content of a drink without sugar in 100 g is 0 kcal. The sweetened version contains no more than 45 kcal, so it can be consumed by lactating women, athletes and people who follow their figure.
Contraindications to booze
The alcoholic version of the drink is contraindicated:
- pregnant and lactating women;
- persons with alcohol dependence;
- children.
All types of drink are prohibited for use if there is an individual intolerance to the components that make up the composition.
Booza drink recipes
Various peoples prepare a drink according to their own recipes, using millet, rice or oatmeal as a base. If you follow the recommendations, then everyone will get a thick tasty booze the first time.
From Hercules
This is the most affordable and simple recipe. In the traditional version, it is customary to use whole oats, which must first be steamed, fried, and then chopped. But you can buy ready-made oatmeal. The taste and benefits of buza will not change from this.
You will need:
- hercules - 600 g;
- water - 7 l;
- sugar - 160 g;
- butter - 100 g;
- baker's yeast - 5 g;
- wheat flour - 50 g.
Step by step process:
- Pour cereal into a blender bowl and grind. You can also use a coffee grinder for this purpose. It should be fine flour. Combine with wheat.
- Melt the butter over high heat and pour over the dry mixture. Add 480 ml of boiling water.
- To stir thoroughly. The slurry should be smooth and thick. Wrap and set aside for half an hour.
- Pour in 2 liters of warm water. Stir and add yeast.
- After about three hours, the mass will begin to foam, and the smell will become sour. Add the rest of the water. Stir and cover with gauze.
- Remove to a warm place. Endure the day.
- Pass through a filter to remove any remaining flour. Place in refrigerator to stop fermentation. If desired, you can add a little sugar.
Advice! A bottled and tightly corked drink will turn out to be slightly carbonated and will resemble kvass.
Served in a tall glass
Bashkir
This recipe is still used by the Azov Greeks, who were evicted from the Crimean peninsula in the 18th century. This option is considered the most correct in terms of the composition of cereals.
You will need:
- water - 9 l;
- sugar - 350 g;
- washed millet - 600 g;
- yeast - 50 g;
- wheat flour - 250 g.
Step by step process:
- Pour millet into a bowl. Pour 1.5 liters of water. Put on minimum fire. Cook until the grains are cooked through.
- Boil 1 liter of water and pour flour. Mix thoroughly so that no lumps remain.
- Dissolve yeast in 250 ml of water and add 40 g of sugar. Stir and pour into flour mixture. Mix.
- Leave for 4 hours. The temperature should be room temperature.
- Combine with cooled millet porridge. Leave to ferment for 12 hours.
- Put a sieve over the pan and lay out the prepared mass. Rinse with water so that only hard pellets remain, which must be additionally squeezed out and then discarded.
- Pour in sugar. Stir. Leave warm for 18 hours. Remove to a cold place for storage. More or less sugar can be added if desired.
Delicious served sprinkled with cinnamon through a sieve
Turkestan
In this version, yeast is not used for cooking. Any green, unfermented malt is purchased.
You will need:
- butter - 300 g;
- rice flour (coarse grinding) - 3 kg;
- malt - 800 g;
- water - 9 l.
Step by step process:
- Pour rice flour into a bowl. Pour in 3 liters of water. Cook, stirring constantly, until the mixture becomes thick. Cool down. Cover with a cloth and leave for three days. The temperature should be room temperature.
- Lubricate the walls of the volumetric pan butter. This preparation will help give the drink the right consistency and prevent the products from burning.
- Add the infused rice mass to the prepared container. Pour in 3 liters of water. Boil. Stirring regularly, cook for 1 hour.
- Pour water into the mass until the consistency becomes thick, like sour cream. This will take about 3 liters.
- Cool down to 60°C. Add crushed malt. Stir. Wrap up. Set aside for 1 hour. Cover with cheesecloth and cool completely. Leave to ferment for two days.
- Strain and transfer to storage in the refrigerator compartment.
Puff pastry is a great addition to a drink
How to drink booza drink
Buza is a thick drink that is not drunk, but eaten with a spoon. Before use, it must be shaken and only then poured into selected containers. It is usually served as a dessert as a sign of respect for guests in bowls or tall glasses.
In Muslim countries, the drink is prepared without adding yeast and does not insist for a long time. Sprinkle with cinnamon before serving and garnish with roasted chickpeas.
In Bulgaria, it is customary to eat a buza with a hot banitsa - a flatbread made from puff pastry with the addition of cheese.
Advice! To improve the taste, you can add honey, cinnamon, raisins, dried fruits, brown sugar to the drink.
Conclusion
The health benefits and harms of booza drink have been known since ancient times. Many peoples prepare it according to their own recipes with or without yeast. If desired, sugar can be added to the composition in any quantity.
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Bosa - how to make this drink at home?
Boza is very p popular drink in Bulgaria. It is a fermented drink that contains 0.5% alcohol.
Bulgarians associate the taste of e that drink with memories of your childhood e, but this drink is part of a lot centuries of culinary tradition.
Boza, besides being tasty,it is very nutritious. The drink containsproteins, carbohydrates, vitamins and mineral salts.
Bosa was historically produced as early as 8,000 years ago . There are data that show that prepared even in ancient Mesopotamia.
Because of e e taste, nutritional properties and beneficial effects on the body, Bosa was a very popular oh in the Ottoman Empire.
In the past, boz u was made from millet flour. First baked flour, and then boiled in a pot of water. It took about three hours. After the mixture would be ready, she was poured into large bowl and add yeast. After that, the mixture was left for aboutcool down for eight hours.
After this master add more sugar, strain the resulting mixture. bosa pi whether sweet or sour.
Currently, instead of flour from millet used wheat flour to make a bose.
Here is one tried and tested recipe forcooking bose.
Required products:
water - 5 l
flour - 2 cups
sugar - 2 cups
For sourdough:
water a - 1 glass
sugar - 1 tbsp
flour - 2 s.l.
leaven, with cooking method:
At first sourdough is being prepared. For this purpose flour needs to be baked, it is important that it does not burn out. During cooking, the flour must be constantly stirred.. Then add sugar and water. Mix well and leave the dish with the liquid in a warm place till bubbles will not appear, you need to stir the mixture from time to time.
After sourdough ready, you can start cooking boz at . INfrying pan needs to be baked flour. Stir constantly flour toshe didn't get burned.
The flour should turn a light pink color. After the flour but baked, you need add 1/2 tea cup of warm water. mix ive to get a homogeneous mixture.
Pour this mixture into a saucepan and add the rest of the water.
It is necessary to put a pan with a mixture on the stove, cook on low heat, add those there sugar, stir constantly. After the mixture boils, leave it on the fire for another 6 - 7 minutes, continuing to stir. Then with take the pot off fire. Let the mixture cool down.
After the mixture has cooled, add those one tea cup leaven which has been pre-prepared.Keep the liquid warmtwo or three days. This is important in order to fermentation started. After that, the drink must be stored in a refrigerator. Boz can be bottled for ease of use later.
From the finished bose, you can leave one glass to useit as a starter for next time .
This time, Airplane columnist Ilya Nevedomsky, together with restaurant critic Oleg Nazarov, ranks types of catering, understands why prices in Crimea's catering skyrocketed after the annexation of the peninsula to Russia and shares the recipe for a drink given to us by the Mongol-Tatar invasion ...
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Summer is getting closer - it's time when, firstly, catering from stuffy rooms finally gets out into the fresh air to tease our sense of smell with the unique spicy-meat aroma of food. And, secondly, the desire to try new dishes, among other things, fuels our craving for a change of place - for summer travels. Here, according to Moscow restaurant critic Oleg Nazarov, 60% of tourists go to new places not so much to see volcanoes, mosques and pagodas, but to eat and drink. People are interested in new cuisine no less than sights. Nazarov even has an idea to draw up a gastronomic map of Russia - I think it will be interesting for both Russian and foreign tourists.
In the meantime, for the readers of Samolet, among other things, he sketched out a small rating of the most popular types of public catering in Russia. In the first place here are various beer establishments, in the second place are establishments whose menu is made up of various combinations of Uzbek and Caucasian cuisines, in the third place are cafes and restaurants offering inexpensive Italian or Japanese cuisine. The top five also includes meat restaurants, coffee houses and original cuisines of specific regions.
One of such cuisines that are attractive to tourists is the national cuisine of Crimea, which, it would seem, has become closer to Russians after the peninsula became part of Russia again. Territorially, Crimea, of course, has become closer, Oleg Nazarov believes, but one can argue that the Crimean cuisine has remained the same accessible, in his opinion. The reason for this is the sharply increased prices, which literally “kill” the mood of a restaurant critic.
The region has a huge potential, it is only necessary to realize it, - says Nazarov. - For example, the Crimean lambs are very tasty, there are no such places anywhere. And fish - red mullet, bluefish, garfish, horse mackerel. True, too much oil is used when frying - this makes all the fish taste the same. And the prices just killed me! Kalkan (Crimean flounder) costs 500-700 rubles. for 100 grams. I ask what is so expensive. They say that we ourselves take on the market for 1200-1400 per kg. Prices there have risen a lot compared to the Ukrainian period.
Nazarov believes that the main reason for the sharp rise in prices is the fact that the Crimean public catering has become part of the Russian restaurant business, with an incredible number of inspection authorities that can fine or close you.
Nowhere in the world, Nazarov is sure, there are such ridiculous requirements:
Here summer areas for cafes will appear now. They have a border. A visitor put a chair half a meter beyond this contour - an inspector immediately appeared, took a picture - and a fine of 80 thousand. This is a real case, in Moscow, on Myasnitskaya. The next fine will be half a million. And the contour is marked not only on the ground: if the umbrella protrudes beyond this border, it is also a fine.
Another problem: there are no such rental rates anywhere.
Everywhere 8-10% of the turnover, but here if you meet 30%, cross yourself and rejoice. And as a result, the entrepreneur does not make a markup of 100%, as in the whole world, but 200-300, or even 500%. As a result, in Europe 50-60% of the population has the opportunity to go to restaurants, in the east - 80%, and in our country 3-4%. Yes, restaurants in the center of Moscow are packed, but I travel a lot and I know that this is not so far everywhere.
Crimean cuisine is, first of all, Tatar. The Crimean Tatars have their own dishes that you will not find in other places, so you should definitely visit the Crimea and try the local food. Or, at the very least, try making your own in your own kitchen.
Buza is not just a fight
Samolet offers one simple recipe for a drink that, according to historians, was transferred to the south of Russia from Asia along with the Mongol-Tatar invasion.
It is called Buza (another pronunciation is Boza) - a low-alcohol thick and sweet fermented drink. It is made from slightly fermented millet or corn. It was also known in Russia, where it was prepared from oatmeal, millet or buckwheat flour in the same way as beer, but without the use of hops. It is mentioned in the book of the 17th century Turkish traveler Evliya Chelebi.
In the Tatar language, the word "buza" has another meaning: scandal, noisy mess (buza kuptaru). From this word, for example, arose Russian word"buzz". It is not difficult to understand the meaning: an intoxicating drink usually leads to a booze, and that one - to a scandal. But I don't think you'll get to that.
And now - the promised recipe.
To make a real hop buza, you will need:
500 g oatmeal
100 g butter
30 g yeast
2 cups of flour
2 cups sugar
Step 1. Mix cereal and flour in a large bowl.
Step 2 Bring butter to a boil and add to flour. Mix thoroughly.
Step 3 Pour in boiling water and stir until a homogeneous mass is formed, similar to thick sour cream. Then tightly close the bowl, you can wrap it with a blanket and leave for half an hour. And dilute the mass with boiled water.
Step 4 When the dough has cooled to room temperature, add diluted yeast, a glass of sugar and leave to ferment for 1-2 hours.
Cooking method:
Grind the flakes into flour.
To the oatmeal, add wheat flour dried in a dry frying pan, boiling butter and mix. Pour in some boiling water and stir until a doughy mass is formed. Keep the mass in a warm place for 30 minutes.
Then dilute the mass with hot water, mix, cool to room temperature. Add diluted yeast, sugar and soak until the fermentation process begins in the mass. Dilute the mass again with warm boiled water, mix and strain through a sieve.
Dilute the mass remaining in the sieve with boiled water and strain again. Put the strained bouzou in a warm place for fermentation.
Serve bouzou in bowls or tall glasses, if necessary, add sugar to taste.
Advice: Buzu store for several days in a cool place.
If you liked this recipe, please rate it or share it with your friends. We will be very grateful to you.
- Estimate
booze drink. Booza drink properties
Calorie content: 0 kcal.
Energy value of the product Buza drink (Proportion of proteins, fats, carbohydrates):
Proteins: 0 g (~0 kcal) Fats: 0 g (~0 kcal) Carbohydrates: 0 g (~0 kcal)
Buza drink: properties
Nutritional value | Vitamins | Minerals
How much does a Bouza drink cost (average price for 1)?
In the reference literature, one can find information about the Turkic origin of the booza drink, which was traditionally prepared from millet, barley, buckwheat, wheat and oat groats or flour. Wherein explanatory dictionaries buza is often described as "a special thick and cloudy drink, a kind of wheat kvass."
By the way, the drink buza, along with buzaji - its manufacturer and buza-khane - a drinking establishment where it was served, was mentioned in the travel notes of the great Ottoman traveler Evliy Celebi, who happened to visit the Crimea.
According to some sources, the booze drink is more ancient in origin than beer, which is based on the fermentation of malt. Meanwhile, the classic booza drink is based on lactic acid fermentation of starch, contained in wheat flour.
In the Crimea, millet is considered the main initial component of the booze drink, much less often - barley, rice or wheat, as well as sugar, yeast and water. Sometimes raisins, bekmes, honey, vanilla, milk, malt, hops are added to the drink. However, the main principle of its preparation is fermentation, after which the strength of the booze drink is about 2-3, and after a long exposure - 5 degrees.
Crimean old-timers (people of completely different nationalities) continue to maintain an enthusiastic nostalgic attitude towards the booza drink. True, unfortunately, today it has become exotic for the majority of the indigenous population of Crimea and visitors, although it remains the national drink of the indigenous peoples of Crimea, having turned from everyday to festive.
The recipe for making a booza drink involves boiling millet until the cereal is completely boiled. After that, it is rubbed through a sieve and poured with boiling water. Upon cooling of the millet mass, yeast dough, sugar are added and everything is well stirred. By the way, to make a yeast base, unicellular mushrooms are ground in warm water with the addition of flour, and when the mass is suitable, it is poured into a millet solution.
On the next step preparation of the booza drink, the vessel with the contents is closed with a lid and left in a warm place for a day and a half. Then the whole mass is stirred, bottled and well corked with corks, which are preferably tied with wire, since weak corks often fly out.
After three days, the booza drink is ready. It is customary to store bottles with it in a cold place in order to beneficial features drink booza did not weaken. It is interesting that the old-timers assure that the booza drink, aged for about a week, becomes of a special strength and quality. It is called bash-buza, which translates as "every booze booza!"
Product proportions. How many grams?
1 teaspoon 5 grams 1 tablespoon 18 grams 1 cup 250 gramsComments and reviews
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has a tonic effect.
Ayran - drink of nomads
The history of ayran has at least fifteen centuries. The pioneers of fermented milk drinks similar to ayran are Turkic nomads who needed a nutritious product, long time retaining beneficial properties.
motherland ayran- Balkaria, Circassia and Kabarda. Gradually, ayran became one of the most famous fermented milk drinks in Central Asia, the Caucasus, Tatarstan and Bashkiria. Often, the word "airan" refers to fermented milk products that differ in composition and method of preparation. For the preparation of ayran, not only cow's, but also goat's and sheep's milk is used.
Airan- fermented milk product of mixed lactic and alcoholic fermentation. A close relative of ayran in terms of composition can be called yogurt, which is fermented with a Bulgarian stick. The composition of the sourdough for the preparation of ayran, in addition to the Bulgarian stick, includes thermophilic streptococcus and yeast.
Ayran exfoliates water quite quickly, so it should be prepared immediately before use and kept on ice. In addition to "Borjomi", any mineral water is suitable for this drink.1. Yogurt and "Borjomi" cool in advance. Sort the greens, wash and dry with paper towels, chop very finely. 2. Combine yogurt and mineral water, beat with a whisk until smooth. Add chopped herbs and salt. Stir and pour into glasses. Put the glasses on a dish filled with ice and serve.
What you need: 2 servings
salt
300 ml katyk or natural yoghurt
150 ml "Borjomi"
dill, parsley and cilantro
crushed ice
Buza - Crimean traditional refreshing drink
Buza is a slightly intoxicating, invigorating effervescent drink made from millet or rice. For centuries, it was distributed in the Crimea, sold in shops, shops, eateries. in 1890 in St. Petersburg Konst. Const. Kazansky defended a dissertation for a doctor of medicine on the topic Definition of the constituent parts of a booze and its position in a series of alcoholic beverages. brief excerpts from this work on Crimean booze cited in the anthology Crimean Tatars. in short, Kazansky considered the strongest rice Turkestan buza, and millet (which was made by Kazan, Ryazan and Caucasian Tatars) - less strong. fermentation gave carbonic acid (I wrote about bubbles - that's what it is), lactic acid and fats. composition - millet, millet, wheat flour in equal parts is added to 5 parts of water. all this is cooked to a kind of porridge-like mass, which is then cooled and sour in a wooden bowl (dezha). then this soured liquid dough is taken in parts, as much as necessary, poured over with hot water and poured through a sieve into the boiler. sugar, honey or raisins, as I understand it, was already added to this liquid. and just at this stage, ice is needed to quickly bring it to marketable condition! a master who prepares buza - buzachi. on a sieve, the dough for the buza had to be rubbed so that it mixes well with water.
Cooking requires the preparation of these ingredients:
oatmeal or oatmeal flakes - 600 g wheat flour - 2 tbsp. spoons pressed yeast - 1 teaspoon sugar - 3 tbsp. tablespoons butter - 2 tbsp. spoons water
Currently, buza can be tasted only in two places - in a cafe near Karaite kenas in Evpatoria and in Firkovich's house on Chufut-Kala.
Buza, insists on raisins. there are a little more degrees in it than in ordinary lemonade or kefir, and the point of fermentation is only to kill pathogens in the drink.
How to make a Bulgarian drink "Buza"???
PurringI would be grateful if all representatives of these peoples provide their recipe!!! best answer wheat flour 1 teaspoon, yeast 1 tbsp. spoon, sugar 100 g, water 2 liters. Wash crushed oatmeal for 10-30 minutes. soak in warm water in a sealed container. Strain the grits, dry in a cupboard, grind into flour. To the finished oatmeal, add wheat flour dried in a dry frying pan, boiling butter and mix thoroughly. Pour boiling water into the mass and mix until a doughy mass is formed, which must be kept in a warm place for 30 minutes. Then pour a portion of boiled hot water into the mass again, mix and cool to room temperature, adding diluted yeast, sugar and let it ferment. Dilute this mass again with warm boiled water, mix, strain through a fine sieve. Dilute the mass remaining in the sieve with boiled water and strain again. Leave the filtered bouzou for fermentation, until it acquires a sour taste. Ready-to-eat buza has the color of melted butter, thick consistency. Serve cold. Buza can be prepared from Hercules oatmeal. Other answers
sugar 100 g, water 2 liters.
Wash crushed oatmeal for 10-30 minutes. soak in warm water in a sealed container. Strain the grits, dry in a cupboard, grind into flour. To the finished oatmeal, add wheat flour dried in a dry frying pan, boiling butter and mix thoroughly. Pour boiling water into the mass and mix until a doughy mass is formed, which must be kept in a warm place for 30 minutes. Then pour a portion of boiled hot water into the mass again, mix and cool to room temperature, adding diluted yeast, sugar and let it ferment. Dilute this mass again with warm boiled water, mix, strain through a fine sieve. Dilute the mass remaining in the sieve with boiled water and strain again. Leave the filtered bouzou for fermentation, until it acquires a sour taste. Ready-to-eat buza has the color of melted butter, thick texture. Serve cold. Buza can be prepared from Hercules oatmeal.
One comment on "Boo?a (Drink BUZA)"
- Rinat January 17, 2011 at 16:34
Another option is simpler. boil 9-10 liters of water, add 1 kg of hercules there, bring to a boil, stirring constantly, boil for 15-20 minutes. DO NOT SALT!!!. put the cooked mass in a warm place for a day. the next day, add asylyk (1-2 tablespoons of yeast per liter of warm water, aged for a day, can be prepared at the start of cooking porridge). Keep three to four days in a warm place. As the mass becomes liquid (approximately on the 4th day), strain, add a couple of glasses of sugar, stand for another couple of days.
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Buza - recipe
=================================================Ingredients:To get 6-7 liters of booze, take: 1 box of Hercules oatmeal or oatmeal, 100 g of butter, 25-30 g of yeast, 2 cups of wheat flour, 2 cups of granulated sugar=================================================Buza is a thick sweet drink of the color of baked milk. Bouza is served for dessert and is a sign of special respect for guests.
Buza can be made from crushed oats, as well as from Hercules oatmeal and oatmeal. Wash the crushed oatmeal in cold water and soak for 10-20 minutes. in warm water in a sealed container. Strain the soaked groats, transfer to a pan or sheet and grind with a rolling pin. After that, put the cereal on a clean sheet in a heated oven for drying. The groats processed in this way are suitable for making buza.
As you know, the word "buza" in Russian is a synonym for the words "nonsense", "nonsense", "nonsense". Why this happened is not clear. After all, buza is a traditional drink of the Turkic peoples, the original analogue of our kvass, which is not only rather troublesome to prepare, but also tasty and very useful for the body. But another Russian word with the same root - "buzz" - already better reflects the essence of things, because under this tonic and slightly alcoholic drug one is drawn to play tricks! In general, we read the recipes and start buzzing!
Now on the Internet you can find a lot of ways to make buza at home, but these recipes mainly include yeast and refined sugar - ingredients that were hardly available to the ancient Bashkirs or Kyrgyz. Unless it was possible to capture some Ashan in a raid, and in the Middle Ages there were still not so many of them as they are now.
In fact, buza is initially a very low-alcohol drink, similar to Russian kvass, that is, a product of double, alcoholic and lactic acid fermentation (you can read about the correct yeast-free kvass in articles and). From here, the beneficial properties of bouza also follow - a beneficial effect on the intestines and stomach, help in the digestion of fatty foods, a calming and anti-stress effect - all this applies only to a drink prepared without the participation of baker's or alcohol yeast. As soon as Saf-Levure and sugar come into play, the healing properties immediately disappear. On the other hand, invigorating and amusing properties sharply increase, which, in general, is also not bad.
Today we will consider four buza recipes at once - three of them are modern, with the use of yeast, and one is an old Turkestan one, without yeast, with saccharification of rice flour with millet malt - almost like in beer. By the way, in all recipes, yeast can be completely replaced with ordinary rye sourdough (in the recipe for malt kvass, it is described detailed recipe), having received not only a traditional, but quite an authentic drink - at least using the technology of double fermentation. Well, let's move on to the recipes - but first, a little theory.
When exactly the drink "Buza" appeared and who invented it is a mystery. Historians tend to think that the Mongols prepared it even before the Ig, and together with the dashing slanting horsemen, the buz spread among the peoples Central Asia- Turkmens, Bashkirs, Kirghiz, Tatars - then "moved" to the Caucasus and the Crimea, penetrated into Turkey, where it gained immense popularity. The Turks brought their drink to the Balkans and Eastern Europe, where many peoples also fell in love with it - especially the Albanians and Bulgarians. Buza is also popular in Romania, only here it is called differently - “Bragă”. Sounds familiar, doesn't it?
Disputes about whether booze should contain alcohol or not have not subsided for more than one hundred years. How - after all, this drink is in use, first of all, in Islamic countries. For example, many Turks associate the spread of bose with the name of the legendary dervish Sara Saltyk, others dispute this theory, arguing that a righteous person, a devout Muslim, could not popularize, albeit weakly, but still an alcoholic drink. So, most likely, that same first buza, like kvass, almost did not contain alcohol. Later, stronger versions of the drink began to be prepared, which, back in the Middle Ages, began to be distilled into araka - strong vodka, because, as you know, distillation technology was invented in Asia. In the 16th century, Sultan Selim II completely banned buza, as they began to add ... opium to it! Yes, here's an invigorating drink for you. I must say right away that we will not have such a recipe today.
In general, there are several main types of buza, depending on the national and agrarian traditions of the region where it is prepared. The most common variety of the Buza drink in our country is Bashkir, made from oatmeal. The second popular buza is Crimean Tatar, made from millet. In Turkestan and Uzbekistan, rice flour is used for its production (the most it is!), And in Asia Minor, in the Balkans and in Eastern Europe - corn, rye and wheat, they only call it “bosa” here. In general, you can make a buza from any cereal, like beer - there would be a desire.
Cooking buza at home - a recipe from hercules
The simplest, most affordable and common recipe for making Bashkir buza. Initially, whole oats were crushed in the recipe, which were steamed in a special way, fried and ground, but now it is quite possible to get by with oatmeal - the manufacturer has already done all the preparatory work for us.
Grind oatmeal in a blender or coffee grinder into fine flour. Add wheat flour. Melt the butter over high heat, pour boiling into the dry mixture, pour two cups of boiling water. Mix everything thoroughly until a homogeneous slurry is formed, wrap and leave for half an hour. After that - open and add another 2 liters of warm water, mix the sugar again thoroughly and add the yeast. After two to four hours, the mass should begin to “show signs of life” - foam, exude a sour smell. When this happened, add the rest of the water to the drink, mix, cover with gauze and rearrange in a warm place for 24-32 hours. After that, the buza must be separated from the grains - the remnants of flour, spilling it through cheesecloth or dense fabric, and rearranged in a cold place to stop fermentation. You can add sugar to taste. If you pour the booze into corked bottles, it will become slightly carbonated, like kvass. Ready!
How to make booza drink from bulgur
A more complex and interesting version of the buza, whose homeland is the Balkans and Turkey, something similar is being prepared by the Albanians to this day. The recipe uses yogurt - you need to take exclusively unsweetened and not pasteurized, best of all - homemade, on sourdough, since this ingredient should start lactic fermentation in the drink.
There is nothing particularly complicated in the recipe either. We take 2.5 liters of clean water and soak the bulgur overnight, for 10 hours. After that, put it on the fire and slowly cook for 2 hours. Now the mixture needs to be crushed with a smaller submersible blender and filtered in any convenient way, and the grains - that is, strained cereals - should be poured with all the remaining water and put back on the stove, boiled for another hour, after which - filtered again. We no longer need the shot, there is nothing of value left in it.
We make a primitive sourdough from wheat flour - boil it with a small amount of water to a creamy consistency, dissolve the sugar, let it cool to 30 degrees and add the yeast. Half an hour later, when the yeast has started to work, pour the whole thing into bulgur broth, send yogurt and vanilla sugar there. After two days of holding room temperature everything is ready! It is best to store the booze in the refrigerator so that it does not continue to “buzz”, that is, to wander.
Bouza recipe from millet - Crimean version
A modern recipe for the Buza drink, which is still used by the Azov Greeks, evicted from the Crimean peninsula in the 18th century. By the way, the very word "buza" most likely comes from the ancient Iranian name of millet, and this is precisely millet. So this option is probably the most correct in terms of the composition of cereals.
Pour millet with three liters of water, put on a slow fire and cook until the porridge is boiled. In the process, we take flour and pour a couple of liters of boiling water, mix and cool. We breed yeast in half a liter of water with a couple of tablespoons of sugar, mix and pour into the flour mixture, again mix everything thoroughly and leave at room temperature for 4 hours, after which we pour it into boiled and cooled millet porridge. We put the whole thing on fermentation for another 12 hours.
We shift the fermented mass into a sieve or a large colander and rinse with the remaining water according to the recipe to wash everything out of it, except for hard grains. We additionally squeeze the pellet, and then throw it away. We add sugar to the liquid to taste, leave to ferment in a warm place for another 12-18 hours, after which we move it to a cold place. Ready!
Turkestan buza from millet malt and rice flour - no yeast
The only millet and rice bouza recipe to date that does not use yeast. I doubt that you will specifically germinate millet malt before making buza, so we just take any green non-fermented malt that comes to hand.
To begin with, rice flour must be diluted with three liters of water and boiled until a thick “paste” is formed. The mass must be cooled, covered with a towel and kept at room temperature for three days. After that, a pan or cauldron is taken, the walls of which are carefully lubricated with butter - this must be done, firstly, for the correct consistency and taste of the future bouza, and secondly, so that the rice does not burn. We add all the rice “porridge” and three more liters of water to the container, bring it to a boil again and, stirring thoroughly, cook for another hour.
Pour water into the mass until it reaches the consistency of thick sour cream - about 3 more liters will be needed. The mixture should cool to a temperature of 60-70 degrees, after which crushed malt can be added to it. Mix everything thoroughly, wrap and leave for another hour, then cool, cover with gauze and leave for two days for fermentation. Now the almost ready bouzou needs to be filtered from the grains and moved to the refrigerator. In a slightly carbonated form, this drink will be even tastier!
As we can see, all today's buza recipes at home are quite reproducible, in fact it is something in between and kvass. The most important thing is that if you are taking your first steps towards brewing, you can practice working with grain crops, gain invaluable experience, and besides, a “by-product” is a tasty, healthy, tonic drink!