Ingredients
Ferment
- 300 gmillet flour, or half millet and half wheat flour
- 2 litreswater
- 100 gsugar
- 3 tbspof a previous bozo, or 1 tsp baker’s yeast, as starter
To serve
- ground cinnamon
- roasted chickpeas
- extra sugar
Directions
- Whisk the flour into the cold water until completely smooth, then bring it slowly to a simmer, stirring constantly.
- Cook over low heat for 40 minutes to an hour, stirring often, until it thickens into a smooth gruel and no longer tastes of raw flour. It will thicken further as it cools.
- Cool it to lukewarm — about 30°C (86°F). Hotter than that kills the starter.
- Strain it through a sieve to remove any lumps, then stir in the sugar and the starter.
- Cover with a cloth and leave at warm room temperature for three to five days, stirring once a day. It will bubble gently and turn sour.
- Taste from day three. It should be thick, faintly fizzy and pleasantly sour, with only a trace of alcohol — bozo is barely alcoholic and is drunk by everybody, children included.
- Refrigerate once it tastes right. It keeps about a week and goes on souring.
- Serve cold or at room temperature in a glass, dusted with cinnamon, with roasted chickpeas alongside.
Technique
- Cool it before adding the starter. This is the step people rush.
- Cover with cloth, not a lid — it gives off gas.
- It is meant to be thick enough to coat a spoon. If it is watery, the flour was not cooked long enough.
Substitutions
- Bulgur, wheat or maize flour in place of millet, all of which are used across the region.
- A spoonful of sourdough starter in place of yeast.
Variations
- The Turkish boza is thicker and sweeter and dusted with cinnamon.
- The Uzbek buza is coarser and often stronger.
History
Home-brewed grain drink of Kyrgyz villages, related to Turkish boza and drunk warm in winter.
Frequently asked questions
What is Bozo?
Bozo is a fermented & pickled from Kyrgyzstan: thick fermented millet or wheat drink, sour and mildly alcoholic. Home-brewed grain drink of Kyrgyz villages, related to Turkish boza and drunk warm in winter.
How long does Bozo take to make?
Bozo takes 30 min plus 3 to 5 days fermenting of preparation and 1 hour of cooking. The recipe makes makes about 2 litres. It is rated easy to make.
What can I substitute in Bozo?
Yes, within limits. Bulgur, wheat or maize flour in place of millet, all of which are used across the region. A spoonful of sourdough starter in place of yeast.
