Homemade boilies (basic recipe)

Ingredients

• 1 kg dry mix: 400 g semolina, 300 g soya or corn flour, 200 g milk powder, 100 g fishmeal
• 10 eggs (for 1 kg of mix)
• 10-15 ml flavouring + 5 ml sweetener
• optional: 50 g ground hemp seed
• a large pot of boiling water

Steps

1. 1

   Beat the eggs with the flavouring and sweetener; add the dry mix gradually, kneading until you get a firm, non-sticky paste.

2. 2

   Roll sausages of the thickness you want (15-20 mm) and cut or roll balls with a boilie table.

3. 3

   Boil the balls for 1.5-2.5 minutes (depending on size) – no longer, so they stay soft inside.

4. 4

   Dry them on a towel/riddle for 24-48 h, turning them; keep them in the freezer or fully dried.

Tips

• For the hook, make part of the paste with more flavouring; for baiting, the rest, more cheaply.
• Homemade boilies don't keep like shop-bought ones: without preservatives, they go off in 3-4 days in warm weather.