I'd like regular ancestral cooking emails!
I regularly make the glorious Turkish fermented drink ‘Boza’. I mix cooked millet with a home-made starter and golden cane sugar. After 5 days in the warm it has transformed into a lacto-fermented, fizzy-on-the-tongue, sour, sweet-edged, probiotic-rich drink.
Having got the basics under my belt, I’m starting to experiment. Here’s the latest two batches both using alternative sweeteners – the first with local, raw honey from @thecreatorscastle as the second using seriously dark unrefined cane sugar. My son’s looking forward to trying the results!