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KiCk AsS
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- 23 јануари 2005
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e vaka ....sorry ama samo na angliski ja najdov ako neso imas problem vo prevod slobodno prashaj 
)))
Boza (Millet-Ale)
Ingredients:
5 l cups water
2 cups flour
2 cups sugar
1 cups boza or home-made ferment
1-2 tbsp. slightly roasted flour
1 cup tepid water
1 tbsp. sugar
Directions:This is a popular MACEDONIAN (ispraveno od Macedalien) drink typical also of other Balkan countries. The boza is a thick, fermented beverage (containing up to 4 percent alcohol) with a sourish or sweetish taste. The boza is made of various kinds of flour (barley, oats, corn, wheat), but boza of best quality and taste is made of millet flour. Roast slightly the flour (to become rosy in colour). Take care not to get it burnt. Mix it with a bit of lukewarm water. Pour the mixture into the pot filled with the rest of the water and put it on the plate. Add the sugar and leave the liquid to boil stirring it once in a while. Keep boiling for 5-6 minutes still stirring. Remove the pot from the fire and let it cool. Add 1 teacupful of boza or 1 teacupful of the home-made ferment. Leave the mixture in a warm place for 2-3 days to cause firmentation. When the boza is ready, pour it in bottles and store in a cool place (refrigerator). How to make the boza ferment:Mix the slightly roasted flour (take care to keep it from burning) with the water and stir well. Add the sugar. Leave the mess in a warm place for 2-3 days to ferment, stirring it from time to time. Note: The teacupful of boza or home-made ferment can be replaced by 6-7 moistened and crumbled slices of wholemeal bread /or toast/, or by 6-7 spoonfuls of leaven. In this case before storage the boza has to be filtered (without pressing) :wink: :wink:
)))Boza (Millet-Ale)
Ingredients:
5 l cups water
2 cups flour
2 cups sugar
1 cups boza or home-made ferment
1-2 tbsp. slightly roasted flour
1 cup tepid water
1 tbsp. sugar
Directions:This is a popular MACEDONIAN (ispraveno od Macedalien) drink typical also of other Balkan countries. The boza is a thick, fermented beverage (containing up to 4 percent alcohol) with a sourish or sweetish taste. The boza is made of various kinds of flour (barley, oats, corn, wheat), but boza of best quality and taste is made of millet flour. Roast slightly the flour (to become rosy in colour). Take care not to get it burnt. Mix it with a bit of lukewarm water. Pour the mixture into the pot filled with the rest of the water and put it on the plate. Add the sugar and leave the liquid to boil stirring it once in a while. Keep boiling for 5-6 minutes still stirring. Remove the pot from the fire and let it cool. Add 1 teacupful of boza or 1 teacupful of the home-made ferment. Leave the mixture in a warm place for 2-3 days to cause firmentation. When the boza is ready, pour it in bottles and store in a cool place (refrigerator). How to make the boza ferment:Mix the slightly roasted flour (take care to keep it from burning) with the water and stir well. Add the sugar. Leave the mess in a warm place for 2-3 days to ferment, stirring it from time to time. Note: The teacupful of boza or home-made ferment can be replaced by 6-7 moistened and crumbled slices of wholemeal bread /or toast/, or by 6-7 spoonfuls of leaven. In this case before storage the boza has to be filtered (without pressing) :wink: :wink:
) и сега проблеми си имам...Шо да праиш... 
