Nixie
Hazard to Others
Posts: 490
Registered: 12-12-2006
Member Is Offline
Mood: ?
|
|
Boza
Well, this is more biology, but anyway.
I want to make boza, but I don't have starter culture and importing from overseas is not realistic. Given the list below of organisms present in
significant numbers in it I found in a paper that has studied this fermented drink, I'm wondering if I can get similar fermentation by simply mixing
some baker's yeast and yogurt:
Bacteria in boza: Lactobacillus paracasei subsp. paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus
rhamnosus, and Lactobacillus fermentum; total 9x10^6 to 5x10^7 CFU/mL.
Yeasts in boza: Candida diversa, Candida inconspicua, Candida pararugosa, Issatchenkia orientalis, Pichia fermentans, Pichia guillliermondii, Pichia
norvegensis, Rhodotorula mucilaginosa, and Torulaspora delbrueckii; total 1.3 x10^2 to 1.8x10^3 CFU/mL.
[Edited on 28-6-2007 by Nixie]
\"Good is a product of the ethical and spiritual artistry of individuals; it cannot be mass-produced.\" --Aldous Huxley
|
|
|
not_important
International Hazard
Posts: 3873
Registered: 21-7-2006
Member Is Offline
Mood: No Mood
|
|
The yeast might not do well, being selected for a somewhat different environment. But more than the, the flavour isn't likely to be a close match.
If you leave near a large city, I suspect that you can find shops that cater to people from the the region where boza is popular, and there's a chance
they'll stock the drink. So long as it has not been pasturised, it should do as starter although you may need to take it through several successive
batches for the population balance to be reestablished.
|
|
|
www
Harmless
Posts: 7
Registered: 14-7-2007
Location: Pandora BOX
Member Is Offline
Mood: No Mood
|
|
from where are you from?
Boza drink is very simple. 1 kg corn farina in 10 litters water. Leave it for 12 hours.
Add sugar as you think that is normal....make a test with spoon...
Boiling for 2-3 hours
After at 35 C add bread leavened (every food market have it)
5-6-12 hours fermentation and
BOZA IS DONE!
After store at 4 C. Fermentation will be very slowly.
Drink and enjoy!
|
|
|
|
![[*]](images/xpblue/default_icon.gif){kind=icon}
