Description
Do you want a fun and interesting way to get more probiotics into your life?
Are you interested in a dairy-free, gluten-free and lectin-free tasty probiotic drink?
Would you like someone to walk you through how to bring an ancestral, super-successful fermentation recipe to life in your kitchen?
When I first heard of Boza, the probiotic millet drink that’s a household name in Turkey, I was surprised. I’d never heard of it. I did a little digging and despite learning that fermented millet drinks have been made in Europe since the 8th/9th century B.C.E., I couldn’t find anyone in online fermentation communities making this drink.
I wanted to! Not only was I curious to taste this historic drink, but I’d been looking for another source of probiotics for my son, who is dairy and lectin sensitive. Boza is dairy-free, gluten-free, lectin-free (and vegan) as well as fizzy and fun to drink.
So I dug into historical records, stories of how it’s made now, forums where people shared what they knew about making this drink. And, armed with that knowledge, I set about experimenting in my own kitchen.
This video course is the culmination of those experiments. It comes from a kitchen where Boza is made weekly and always in the fridge; one with a 7-year old who can’t wait to have his daily cup!
I’d love to guide you through how to bring this fun, fizzy, super-healthy probiotic drink to life in your kitchen!
What you’ll get:
- 35+ minutes of high-quality video instructions
- 2 downloadable step-by-step .pdfs
- Extra photos and videos
- FAQs and the chance to ask any questions that you have about the method/drink
By the end of the course, you’ll know:
- What Boza is and its history
- How to make a one-off ‘starter‘ to begin your Boza journey
- How to use this ‘starter’ to make 1.5 litres (quarts) of Boza
- How to store Boza/How long it lasts
- How Boza is traditionally drunk and how you can drink it
- How to continue to have a Boza supply without having to make the starter again
- How to take a break from Boza yet maintain your ‘starter’
- How to vary and personalise your drink with different grains, sweeteners and flavourings
Please note: This is my version of Boza. It comes from a kitchen where sugar is not often consumed. Because of that I don’t believe the drink tastes as sweet as the Boza served in Turkey today – where sugar is added before serving. You can adapt the end result and add sugar yourself, if you’d like (and I’ll explain options for doing that), but I, and the rest of my family, love it just how I make it here!
For the £24 (which converts to a little over $30), you get access to all the content, in perpetuity.
Elly (verified owner) –
Thanks for the wonderful course Alison, I thoroughly enjoyed it! It was great to learn of the different options for making Boza in terms of different grains that can be used and different ways you can consume the finished product. It was also really helpful to see the process from start to finish, and the pdfs were great to print out and use as a guide as I made my first batch. My first Boza batch was a resounding success! Your clear and encouraging instructions gave me all the information I needed and I felt confident to make it. I’ll be making my Boza regularly now for sure. What a fantastic (and tasty!!) way to enjoy more fermented foods in the diet. Thank you!
Deborah Matthews (verified owner) –
Well what can I say, I’m so impressed with this course. I’d never even heard of Boza and I’m now addicted to it 😁 Thanks so much Alison for all your help and clear instructions. Can definitely see some Boza ice lollies being made as well! It’s been such a fun course as have the other courses run by Alison. Any problems and the response from Alison is so quick and helpful. Brilliant course, highly recommend!
Kati (verified owner) –
This is a course for people who like someone to take their hand and guide them very successfully through a new process. My first try was a complete success.
This is also a course for people who like to experiment and have a go at things on their own, as the possibilities of boza are greater than what they appear at first. My tentative try at experimenting was also a great success.
Thank you Alison for working all this out and teaching it to us.
Lori Sietsema (verified owner) –
I first heard about Boza on one of Alison’s pod casts. I had no idea what it was. I was very intrigued because I am not able to have milk kefir at this time so, I was searching for a replacement. The Boza sounded like it would fit the bill perfectly. I did some research on line and decided the best option would be to take her Boza course. I am so glad I did! Alison explains everything and makes the whole process so smooth. I made my first batch after the class with no problems. I then branched out to trying sorghum, amaranth and teff. They all turned out great. Now I am adding this ferment to my regular routine. I am so happy that I took this course. Alison is a wonderful teacher. I highly recommend this course. Thank you Alison!
Ella (verified owner) –
I cannot recommend this course enough. It is well-organized and thoughtfully designed, and Alison is incredibly knowledgeable and thorough in her research on the Boza drink and its preparation. Thanks to this course, I learned more about the drink and fermentation processes, which has opened up more diverse options for me to explore in the future. The drink is both tasty and healthy on its own and makes a great addition to shakes. It has certainly added variety to our family’s breakfasts and desserts. Thank you!