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Drinks

Maksym

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15 min
Prep
24-36 hr fermenting
Cook

Ingredients

  • 200 g (1 1/2 cups) roasted wheat, barley, or maize flour (or a mix)
  • 2 litres (8 cups) water, divided
  • 100 g (1/2 cup) sugar
  • 50 ml (3 tbsp) starter culture from a previous batch, or plain live yogurt

Method

  1. Bring half the water to the boil in a large pot, then whisk in the roasted grain flour to form a smooth, thin paste, cooking for 5 minutes.
  2. Add the sugar and stir until dissolved, then remove from heat and let cool to lukewarm, around 30C (86F).
  3. Pour the mixture into a large glass jar, add the remaining water, and stir in the starter culture or live yogurt.
  4. Cover loosely with cheesecloth and leave at room temperature for 24-36 hours, stirring occasionally, until pleasantly tangy and lightly fizzy.
  5. Strain through a fine sieve to remove any solids, then chill in the refrigerator before serving cold.
  6. Reserve a small amount of the strained liquid to use as a starter for your next batch.

Introduction: Maksym is a tangy, non-alcoholic fermented grain drink made from roasted wheat, barley, or maize, valued as a refreshing, nourishing beverage especially in the warmer months.

Cultural Background: Maksym is a tangy, non-alcoholic fermented grain drink made from roasted wheat, barley, or maize, valued as a refreshing, nourishing beverage especially in the warmer months. Unlike kumis, it requires no animal milk, making it accessible to every household, and is traditionally sold from large jugs by street vendors in towns and villages across Kyrgyzstan.

Tips: The longer maksym ferments, the tangier and fizzier it becomes; taste it periodically after the first 24 hours to catch it at your preferred level of sourness.

Variations: Some households use a mix of grains, such as wheat and maize together, for a rounder flavour.

Storage: Refrigerate in a sealed bottle or jar for up to 4 days; fermentation will continue slowly even when chilled.

Reheating: Not applicable; maksym is always served cold.

FAQs:

Q: Is maksym alcoholic?

A: No, maksym is a mild lactic-acid fermentation rather than an alcoholic one, making it suitable for all ages.

Q: Can I use pre-ground flour instead of roasting my own grain?

A: Yes, pre-roasted grain flour, sometimes labelled as toasted wheat or barley flour, works well and saves a step.

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