Boza

Ingredients

• 350 g freshly crushed millet
• 1 tbsp spelt whole-grain flour
• 80 g whole cane sugar
• 200 g yogurt
• 3 g dry yeast
• 1 tsp vanilla powder
• 1 pinch Cinnamon powder

Instructions

1. 1.

   Wash the millet, drain and place it in a large pot. Add 3 liters of water, cover, and leave at room temperature overnight. The next day simmer on low heat for about 2 hours, then strain through a fine sieve. Transfer the strained millet to another pot, add 1.5 liters of water, and simmer for one more hour on low heat. Strain again and refrigerate.

2. 2.

   In a small saucepan, combine the flour with 200 ml of water. Cook over low flame while stirring constantly until thickened. Remove from heat. Add 2 tbsp whole cane sugar and stir until dissolved. Let cool to lukewarm, then fold in the yogurt. Dissolve the yeast in a glass of water, wait 5 minutes, and add the yogurt mixture. Allow to rise at a warm spot for about 30 minutes. Mix the yeast blend into the millet porridge and let sit at room temperature for 1–2 days, stirring occasionally. Add vanilla and any remaining whole cane sugar, stir until fully dissolved. Serve with cinnamon. The mixture can be stored in the refrigerator for 2–3 days.