How to Make Boza
Boza, which has been consumed on cold winter nights in our country for years, has decreased in popularity today. Boza, which is light beige in color and thick in consistency, is a drink produced from the millet plant. Since this drink, which contains a small amount of alcohol, is made from yeast, its preservation is very important. Since bacteria are produced rapidly, it must be consumed in a short time.
It is obtained by roasting the bran obtained by grinding the millet plant in a mill with water until it reaches a thick consistency. After roasting, the bran is sifted to separate it from large grains. Old boza or yeast is used for fermentation. Sugar is added to give it a slightly sour taste, and it is left in a cool place. Since copper pots can cause boza to spoil, it should be stored in a glass container. Since boza produces bacteria, it must be consumed within 4 days at the latest.
What are its Benefits
Rich in vitamins A, B6, B12, C, and E, boza is also called liquid bread among the public because it contains many vitamins and minerals. Boza, which gives energy to the body, also aids in bowel function.
