Bozo
A natural, national drink of the Kyrgyz people. It is very beneficial for women and children, while men prefer to drink it on the 3rd or 4th day. At that point, bozo acquires a slight alcoholic degree but does not lose its beneficial properties. Bozo effectively raises hemoglobin levels and strengthens the immune system.
Bozo is made from crushed or coarsely ground millet, corn, wheat, or rice. The most delicious and strong bozo is made from millet and corn. The base of bozo is ugut (malt). It is mainly prepared from wheat, sometimes from a mixture of wheat with barley or millet.
Technology for preparing ugut:
Wash the wheat, pour warm water over it, and place it in a warm place for a day. When the grains swell, drain the water, wrap the wheat in a damp cloth, and place it in a warm spot for 3 to 4 days. Pass the sprouting wheat through a meat grinder. Dry the resulting mass in the shade.
Ingredients
1 kg of millet
7 liters of water
10 g of melted butter (or melted lamb fat)
50 g of flour
3 tbsp of ugut (dry ground mix of sprouted seeds)
1/4 tsp of live yeast (or 1/4 dessert spoon of dry yeast)
How to prepare
Fry the flour in oil until it turns yellow, then add water. Add the rinsed millet to the water.
Cook while stirring until the mixture thickens significantly. The desired consistency is when you can leave a spoon standing vertically in the pot, and it stays upright. Let it cool to a warm state.
Once our millet preparation has cooled, we prepare the starter. Take 3 heaping tablespoons of our millet preparation, add ugut, yeast, and mix well with your hands. Leave it for 5-10 minutes and then add it to the main mass. Mix everything thoroughly until our mixture becomes noticeably thinner. Leave it covered overnight.
In the morning, strain through cheesecloth or nylon fabric. Drink for your health.
Drinks of Kyrgyzstan
