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Maksym

Name: Maksym
Prep time: PT20 minutes
Cook time: PT10-15 minutes (initial cooking)
Total time: PT8-10 hours (fermentation)
Yield: 6
Cuisine: Kyrgyzstan
Ingredients: 2 liters Water; 100 g Wheat flour; 100 g Barley flour; 50 g Millet flour; 50 g Corn flour; 100 g Sourdough starter (or 2 tbsp active dry yeast); 1 tsp Salt; 1 tsp Sugar (optional, for taste)

Kyrgyz Fermented Grain Drink

Maksym, often referred to as 'liquid bread,' is a traditional Kyrgyz fermented beverage made from a blend of grains like wheat, millet, corn, and barley. It's known for its refreshing taste, nutritional value, and ability to quench thirst and hunger, making it a staple, especially during warmer months.

準備時間20 minutes

調理時間10-15 minutes (initial cooking)

合計時間8-10 hours (fermentation)

分量6

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large pot, bring 1 liter of water to a boil. Gradually whisk in the wheat, barley, millet, and corn flours to create a smooth, thick porridge. Cook for about 10-15 minutes, stirring constantly to prevent lumps and sticking.
2
Remove the pot from the heat and let the porridge cool down to lukewarm (around 30-35°C or 86-95°F). It should be warm to the touch but not hot.
3
In a separate bowl, combine the sourdough starter (or active dry yeast) with the remaining 1 liter of lukewarm water. Stir well.
4
Pour the liquid from step 3 into the cooled porridge. Add the salt and optional sugar. Stir everything together until well combined.
5
Cover the pot with a lid or plastic wrap and let it ferment in a warm place for 8 to 10 hours. The duration of fermentation will depend on the ambient temperature; longer in cooler conditions, shorter in warmer ones.
6
Once fermented, the maksym will have a slightly sour, pleasant aroma and a frothy texture. Stir it well before serving. It can be served chilled or at room temperature.

調理履歴を記録する

💡 プロのコツ

✓Ensure the porridge has cooled sufficiently before adding the starter or yeast, as hot temperatures can kill the active cultures.
✓The fermentation time is crucial for developing the characteristic flavor and effervescence of maksym.
✓Adjust the consistency by adding more water if it's too thick.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some variations use only wheat and barley, or other grains like oats.
A pinch of sugar can be added to balance the sourness, though traditional maksym is not typically sweet.