Maksym or Zharmа
Kyrgyz national refreshing drink, known by other names (achyma, achygan kozho, and others), was traditionally made mainly from barley, as well as from corn, wheat, and millet, depending on which grains were cultivated in the region. There are many varieties of preparation technology, which is why maksym made by ten housewives in the same village could have ten different flavor nuances.
Sometimes barley talqan is mixed with corn or wheat. The best quality maksym is produced from barley talqan. Maksym made from it ferments well, the talqan does not settle, and, most importantly, it is pleasant to taste. Depending on the type of talqan used to prepare maksym, it is called differently: barley maksym, wheat maksym, etc. The following ingredients are needed to prepare maksym:
Beef or mutton internal fat – 200 g,
Wheat flour – 200 g,
Millet or wheat talqan – 1000 g,
Salt – 70 g,
Water – 10000 ml,
For the starter:
Wheat flour – 100 g,
Dry yeast – 25 g,
Granulated sugar – 50 g.
Preparing the starter: dissolve the yeast in 300 g of warm water, add sugar and wheat flour, cover with a lid, and leave to ferment.
In the fat, fry the flour until golden, pour in 10 liters of water, and bring to a boil. In the boiling water, continuously stirring, add the previously sifted talqan and salt, and cook for another 30 minutes over low heat.
In the cooled mixture, add the starter, mix everything well, cover with a lid, and leave for 12 hours to ferment at room temperature.
The drink is low-alcohol.
Drinks of Kyrgyzstan
