BOZA – Alida Malushi’s recipe
500 gr. corn flour
5 gr. dry yeast
5 liters warm water
Sugar to taste
Start making Boza two days before you plan to drink it.
Day 1 Evening
In a big pot, mix the corn flour and the warm water. Cover and let it sit overnight.
Place the pot over medium to low heat and cook for approximately about 2 hours, mixing it often with a wooden spoon. Remove the mixture from heat and let it cool at room temperature until evening.
In a separate container, dissolve dry yeast with 3 Tbsp of warm water and let it rise for about 10 minutes. Add the yeast to the cooked corn mixture, cover, and let it sit until the next day.
Boza is ready! Strain the liquid through a cheesecloth, add sugar to your taste, mix well, fill your bottles and refrigerate. You can also add flavorings like vanilla extract and cinnamon once it is strained. Serve very cold.