Right in season, I will tell you how to make a delicious boza today. Since it is also a good source of probiotics, it is the perfect boza recipe to protect yourself from illnesses in these cold weather. ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu 1 kg wheat for ashure 20 liters of water 1 tea glass of boza 500 gr granulated sugar 14 chickpeas 3 slices of sourdough bread All the bozas we buy ready-made are made from millet. Since I was not very happy with the state the corn came in, and since the recipe I got from an old Istanbulite, Sevinç Hanım, used wheat, I preferred wheat despite the fact that many existing recipes use millet and bulgur. Soak 1 kg of wheat in water the night before. Drain it the next day, add enough water to cover it in your largest pot and boil it quickly. When it boils, drain it again and throw away this water. Boil the wheat in 5 liters of water this time. The calmer and longer this boiling is, the easier the wheat will open and will release all its starch into the water. While boiling, I boiled a total of 10 liters of water and added the remaining 5 liters to the wheat little by little as it decreased. Boil the wheat for about 4.5-5 hours. Stir occasionally so that it does not sink to the bottom. At the end of 5 hours, strain the wheat into a large container where you will ferment it. The wheat remaining in the strainer is actually still covered with its essence, in order to get these, add 3 liters of water to the wheat grains and mix well, strain again and add these to the other strain. Add 110 grams of your favorite boza between 39-41 degrees, which is the temperature at which the yeast works best, and mix (about a tea glass). Crumble and add 14 dry chickpeas and 3 slices of sourdough bread to add flavor and speed up fermentation. Since I wanted it a little more old-fashioned, meaning less sugar, I added 500 grams of granulated sugar. If you like it sweeter, you can add more. If you don't want to make it with sugar, I separated half of it and tried it with honey, if you are going to make it all with honey, you will need to add about 14 tablespoons of honey. Do not cover it, wrap it like yogurt and leave it in a non-working oven for 3 days. Since it has thickened when you take it out and will thicken as it ferments, add 3 more liters of drinking water. If you make it with honey, you will not need to add water at this stage since it will not thicken very much. It is 14.5 liters in total. After waiting 1 more day like this, strain it once more and your boza is ready to drink. In this state, it will continue its life by slowly souring more in a cool place of the house. Boza will remain drinkable for 2 weeks, up to 3 weeks on cold days. By the way, you can increase the sugar at any stage. If you sprinkle yellow chickpeas on it when serving, you will have a lot of fun. With the contributions of Şişecam Glass Packaging ► https://www.hayatacamkat.com To follow what's going on in our Kitchen and Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW ►Channels we enjoy following: / turkeyvideonetwork ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu