- 6 cups water
- 1 cup barley flour
- 1 cup uncooked whole barley
- 2 cups nonfat plain yogurt
- 1/4 cup water
- salt to taste
- Bring 6 cups of water, barley flour, and whole barley to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer 1 hour. Remove from the heat and refrigerate until cold.
- Whisk the yogurt with 1/4 cup of water; stir into the cooked barley. Season to taste with salt. Serve chilled as a cool drink.