Buza - a drink that has long been distributed among the Tatars (including Crimean) and a number of other Turkic peoples. This thick and sweet product most often has the color of baked milk. In Asian countries, bouzas served for dessert to guests is a sign of deep respect. In fact, this is mash, which is prepared without the addition of hops. This drink was also quite widely distributed 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 the “boss”. In addition, it is mentioned in the works of some famous ancient Greek historians, from which we can say that the history of the drink goes back thousands of years. For example, Xenophon writes that the peoples who inhabited the south of the Caucasus have long known how to cook bouzou. In Central Asia, this product was most often made from chopped rice, in the Crimea - from millet. The last kind of drink is more acidic, its degree is much higher. It is also known that some peoples inhabiting the Caucasus, especially Ossetians, have long used this product.
Buza is a drink that seems to be of Central Asian or Far Eastern origin. In addition, there is reason to believe that it is more ancient than beer. The Turkic peoples of the modern north-west of China took barley, a special kind of flour, milk and water for the manufacture of the drink. Before boiling the booze, they allowed the mixture to roam for a day. Then, using special technology, they prepared a product that was often used for religious and ritual purposes. Despite its age, the buza drink is also very popular in our time. The recipe proposed below will make it possible to prepare a product characteristic of Bashkir cuisine.
So how to cook a buzu? Most often, it is prepared from crushed rice (1 kg), less commonly used for this purpose are oat flakes (a pack of "Hercules"). Before you cook the buzu, they need to be soaked for half an hour in a sealed container in warm water. Then it is necessary to grind or flakes, strain, rub with a rolling pin on a flat surface, best on
sheet. The resulting mass is sent to dry in the oven. After this, grind cereals or cereals. Add a couple glasses of flour and one hundred grams of melted boiling butter. Mix everything thoroughly. Then pour in a little boiling water. Continue to mix until you have a homogeneous pasty mass. Having done this, close the dishes with the workpiece and hold for half an hour. It is important that heat remains inside the container.
After this, you need to dilute the mass with boiled water and wait until it cools to room temperature. Add a glass of sugar and thirty grams of diluted yeast. Let the mass roam. When it comes up, diluted with warm water, mix and strain. In this case, a dense mass will remain in the sieve. Pour water into it, strain again. However, it is important that your buza does not become too thin. Therefore, do not use a lot of water. Add another glass or two of sugar to the booze and place in a warm place for fermentation. When it rises and the drink acquires a sour taste, it can already be served on the table. Leave it in a cool place for storage.
The Bashkir drink Buza, the recipe of which was proposed, in the finished form should have a thick consistency and color that resembles the color of ghee.