Booze drink: a recipe from rolled oats, useful properties and contraindications

It is customary to serve this sweetish thick drink at the end of the meal. In some countries it is produced on an industrial scale, but it can be made at home using a variety of recipes. The health benefits and harms of the booze drink have long been known, and the taste was appreciated by many peoples.

The chemical composition of buza

The drink contains:

• protein;
• potassium;
• a large amount of nutrients;
• calcium;
• active yeast;
• zinc;
• magnesium;
• iron;
• probiotics;
• B vitamins.

Types of booze drink

Each nation prepares a drink according to its own recipe. There are three main options for buza:

• Bashkir. The main ingredient is oatmeal;
• Turkestan. Cooked in rice;
• Crimean Tatar. Wheat is used.

The traditional version is prepared on the basis of millet

Why is booze drink useful?

Buza is a low alcohol drink reminiscent of kvass. Beneficial features:

• has a beneficial effect on the activity of the digestive tract;
• has an anti-stress and calming effect, if alcohol and baker's yeast was not used in the preparation of the drink;
• helps to digest fatty foods;
• with the addition of sugar and yeast, booza invigorates and cheers.

Depending on the cereal used, it brings different benefits to the body. Made with wheat, it has a beneficial effect on stress resistance. Therefore, you can drink before bed as a sedative. Due to the high content of magnesium and potassium, it has a beneficial effect on the work of the heart.

The oatmeal-based drink contains antioxidants that help the body fight against harmful substances from the environment. Therefore, it is useful to use it for workers in hazardous industries. The high content of vitamin B helps to strengthen muscle mass and correct heart function. Oatmeal-based buza can be drunk by diabetics, as it helps to normalize blood sugar and cholesterol levels.

Buza made from rice will strengthen the walls of blood vessels and capillaries, have a beneficial effect on the condition of hair and skin, and have a general strengthening effect on the entire body.

The harm of booze drink

It is from this sweetish and pleasant-tasting drink that the expression "booze" has gone. This is its main harm. Visible lightness dulls vigilance, and a well-infused booze can hit in the head. On the third day of aging, the drink has a strength of about 2 °, and after 7 days - 5 °.

It is customary to end the meal with a drink and use it as a dessert.

Calorie buza

The calorie content of a drink without sugar in 100 g is 0 kcal. The sweetened version contains no more than 45 kcal, so it can be consumed by lactating women, athletes and people who are watching their figures.

Contraindications to buse

The alcoholic version of the drink is contraindicated:

• pregnant and lactating women;
• persons with alcohol dependence;
• children.

All types of drink are prohibited for use if there is an individual intolerance to the components that make up the composition.

Booze drink recipes

Various peoples prepare a drink according to their own recipes, using millet, rice or oatmeal as a base. If you follow the recommendations, then everyone will get a thick tasty booze the first time.

Of hercules

This is the most affordable and simple recipe. In the traditional version, it is customary to use whole oats, which must first be steamed, fried, and then chopped. But you can buy ready-made oatmeal. The taste and benefits of bouza will not change from this.

You will need:

• hercules - 600 g;
• water - 7 l;
• sugar - 160 g;
• butter - 100 g;
• bakery yeast - 5 g;
• wheat flour - 50 g.

Step by step process:

1. Pour cereals into a blender bowl and chop. You can also use a coffee grinder for this purpose. You should get a fine flour. Combine with wheat.
2. Melt butter over maximum heat and pour in the dry mixture. Add 480 ml of boiling water.
3. To stir thoroughly. The gruel should turn out to be homogeneous and thick. Wrap up and set aside for half an hour.
4. Pour in 2 liters of heated water. Stir and add yeast.
5. After about three hours, the mass will begin to foam, and the smell will become sour. Add remaining water. Stir and cover with gauze.
6. Remove to a warm place. Withstand a day.
7. Pass through a filter to remove any remaining flour. Place in the refrigerator to stop fermentation. You can add some sugar if desired.

Served in a tall glass

Bashkir

This recipe is still used by the Azov Greeks, who were evicted from the Crimean peninsula in the 18th century. This option is considered the most correct in terms of the composition of cereals.

You will need:

• water - 9 l;
• sugar - 350 g;
• washed millet - 600 g;
• yeast - 50 g;
• wheat flour - 250 g.

Step by step process:

1. Pour millet into a saucepan. Pour 1.5 liters of water. Put on minimum heat. Cook until the cereal is tender.
2. Boil 1 liter of water and add flour. Mix thoroughly so that no lumps remain.
3. Dissolve the yeast in 250 ml of water and add 40 g of sugar. Stir and pour into flour mixture. Mix.
4. Leave on for 4 hours. The temperature should be room temperature.
5. Combine with cooled millet porridge. Leave to ferment for 12 hours.
6. Place the sieve over the saucepan and add the prepared mass. Rinse with water so that only solid spent grain remains, which must be additionally squeezed out and then discarded.
7. Add sugar. Stir. Leave warm for 18 hours. Store in a cool place. Sugar, if desired, can be added more or less.

Serve deliciously sprinkled with cinnamon through a sieve

Turkestan

In this embodiment, yeast is not used for cooking. Any green, unfermented malt will acquire.

You will need:

• butter - 300 g;
• rice flour (coarse grinding) - 3 kg;
• malt - 800 g;
• water - 9 liters.

Step by step process:

1. Pour rice flour into a saucepan. Pour in 3 liters of water. Cook, stirring constantly, until the mass becomes thick. Cool down. Cover with a cloth and leave for three days. The temperature should be room temperature.
2. Smear the walls of a large pan with butter. This preparation will help to give the drink the correct consistency and prevent the food from burning.
3. Add the infused rice mass to the prepared container. Pour in 3 liters of water. Boil. Stirring regularly, cook for 1 hour.
4. Pour water into the mass until the consistency becomes thick, like sour cream. This will take about 3 liters.
5. Cool to 60 ° C. Add crushed malt. Stir. Wrap up. Set aside for 1 hour. Cover with gauze and cool completely. Leave to ferment for two days.
6. Strain and store in the refrigerator compartment.

Puff pastry is a great addition to a drink

How to drink booze drink

Buza is a thick drink that is not drunk, but eaten with a spoon. Before use, it must be shaken and only then poured into the selected containers. It is usually served as a dessert as a sign of respect for guests in bowls or tall glasses.

In Muslim countries, the drink is prepared without adding yeast and does not persist for a long time. Sprinkle with cinnamon before serving and garnish with fried chickpeas.

In Bulgaria, it is customary to eat buza with a hot banitsa - a flat cake made from puff pastry with the addition of feta cheese.

Conclusion

The health benefits and harms of booze have been known for a long time. Many peoples prepare it according to their own recipes with or without yeast. If desired, sugar can be added to the composition in any amount.