I'd like regular ancestral cooking emails!
This is Boza. I’ve been working on creating this Turkish fermented drink for weeks now and after a few false starts, we’re drinking it!
It’s cooked and blended millet, fermented for 5 days with a starter that I nurtured for a week prior.
It is unlike anything I have ever drunk before. It’s thick, sweet, tart and fizzy.
I’ve put some vids and more information in my story.
Second batch is already on the go, with some of this drink saved and used as the starter.