Homemade Boza

Steps

1. 1
   Toast both flours in a dry heavy pan over medium-low heat, stirring constantly, for 10–12 minutes, until they turn the colour of a biscuit and smell toasted.
2. 2
   Leave the flour to cool, then whisk it into 1 l of the cold water in a large pot until no lumps remain.
3. 3
   Bring to the boil over medium heat, stirring all the time, then simmer gently for 30 minutes into a thick porridge, adding the rest of the water a little at a time.
4. 4
   Take off the heat and leave to cool to lukewarm, about 35°C (95°F).
5. 5
   Dissolve the yeast in a little of the mixture, stir it back in, cover with a cloth and leave in a warm place for 24 hours to ferment; it turns slightly sour and fizzy.
6. 6
   Press the boza through a fine sieve to remove any lumps, then stir in the sugar until dissolved.
7. 7
   Taste — it should be sweet with a gentle sour edge; if it is too thick, loosen it with a little cold water.
8. 8
   Chill for a few hours and drink within 3–4 days, stirring before pouring, as it settles.