I'd like regular ancestral cooking emails!
See those little holes in the mixture before I stir? They’re a sure sign there are plenty of probiotic bacteria in this millet ferment, Boza.
Another day or so and this’ll be delicious to drink. Once it’s done I’ll keep it in the fridge and it’ll last us a week that way. A week of tangy, tasty, fizzy Boza.
Course on this coming soon!