Buza - a drink that has long been common among the Tatars (including the Crimean) and a number of other Turkic peoples. This thick and sweet product often has the color of melted milk. In Asian countries, the bouca, served for dessert to guests, is a sign of deep respect. In fact, this is a brag that is prepared without adding hops. This drink was also quite widespread in Russia. This is evidenced, for example, by the notes of the European traveler Jehoshaphat Barbaro, who was in Ryazan in 1436, in which he talked about a certain product, which he called "boss." In addition, it is mentioned in the writings of some well-known ancient Greek historians, from which it can be said that the history of the drink goes back to the millennia. For example, Xenophon writes that the peoples inhabiting the South of the Caucasus have long known how to weld a bouzou. In Central Asia, this product was most often made from crushed rice, in the Crimea - from millet. The latter kind of drink is more acidic, its degree is much higher. It is also known that some of the peoples inhabiting the Caucasus, especially Ossetians, have long used this product.
Buza is a drink, apparently, having a Central Asian or Far Eastern origin. In addition, there is reason to believe that it is more ancient than beer. The Turkic peoples of modern north-west China used barley, a special kind of flour, milk and water to make the drink. Before boiling the bouzou, they allowed the mixture to wander for a day. Then, using a special technology, they were preparing a product that was often used for religious and ritual purposes. Despite its age, in our time is also very popular beverage drink. The recipe offered below will provide an opportunity to prepare a product characteristic of the Bashkir cuisine.
So, how to boil a bouzou? Most often it is prepared from crushed rice (1 kg), less often used for this purpose flakes of oats (a pack of "Hercules"). Before boiling a bush, they need to be soaked for half an hour in a sealed container in warm water. Then you need cereals or cereal, strain it, rub it with a rolling pin on a flat surface, Sheet. The resulting mass is sent to dry in the oven. After this, you need to grind cereals or flakes. Add a couple of glasses of flour and a hundred grams of melted, boiling butter. Mix everything thoroughly. Then pour in some steep boiling water. Continue stirring until you have a homogeneous dough-like mass. After doing this, close the dishes with the workpiece and hold for half an hour. It is important that the inside of the container retains heat.
After this, dilute the mass with boiled water and wait until it has cooled to room temperature. Add a glass of sugar and thirty grams of diluted yeast. Let's wander the mass. When it rises, dilute with warm water, mix and strain. In the sieve, a thick mass remains. In it, pour in water, drain again. However, it is important that your bouza does not become too liquid. So do not use a lot of water. In the bouillon, add another glass or two of sugar and put in a warm place for fermentation. When it rises and the drink acquires a sour taste, it can already be served on the table. For storage, leave it in a cool place.
The Bashkir drink of a bouca, the recipe of which was proposed, should have a dense consistency and color, reminiscent of the color of melted butter.