Ingredients
- 2 cups coarse bulghur
- 1/2 cups rice
- 11 cups water
- 1 cup powdered sugar
- 1 coffe spoon sourdough
- 1 cups warm milk
Directions
- Transfer the coarse bulgur and rice you washed in plenty of water into a deep saucepan. Add the water and boil over medium heat until it becomes soft.
- After straining the water of the mashed bulgur rice mixture, pass it through a fine-hole strainer. You can discard the pulp part.
- Leave the bulghur porridge that you filtered at the room temperature to cool completely.
- For the yeast mixture that will make boza sour; Mix warm milk, fresh yeast and powdered sugar in a separate bowl.
- Transfer the porridge mixture cooled at room temperature into a large pot. After mixing it with the yeast mixture you have prepared, keep it in the pot you have closed its lid in, in a sunless environment for 24 hours.
- Open the lid of the boza mixture that you have kept for fermentation from time to time and let it vent.
- After the boza wait enough, add the powdered sugar and then the water little by little to the boza and adjust its consistency.
- You can serve the boza cold for better taste.