How to make it
6 steps. Take it one step at a time.
Place the millet and water
Place the millet and water in a large pot and bring to a boil. Reduce heat and simmer for about 90 minutes, or until the millet is very soft and mushy.
1 hr 30 minStrain the mixture through a fine-mesh sieve or cheesecloth
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean container, pressing the millet to extract as much liquid as possible. Discard the solids.
Stir in the sugar
While the liquid is still warm, stir in the sugar until completely dissolved.
Allow the mixture
Allow the mixture to cool to room temperature, approximately 30°C (86°F).
Stir in the active dry yeast
Stir in the active dry yeast (or boza starter). Cover the container with a clean cloth and let it sit in a warm, dark place for 24 to 48 hours.
1 dayStir the mixture
Once bubbles appear and it smells pleasantly tangy, stir the mixture and transfer to the refrigerator to stop the fermentation process.
A little kitchen wisdom
Traditionally, boza is served cold and topped with a dusting of ground cinnamon and roasted chickpeas (leblebi). For a sharper taste, leave it to ferment for an extra day.
