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Soft drinks from Turkey, Bulgaria, Albania, North Macedonia, Serbia, Bosnia, Kosovo, Romania, Volga, Caucasus, Central Asia, North Africa
thick, sweet-sour, low-alcohol (~1%) drink. Made in 3 steps over 25 h – 26 h. The longest step, ferment, takes 24 h (Hancıoğlu O 1997). Leuconostoc paramesenteroides and Lactobacillus sanfranciscensis do most of the fermenting.
| Main step | 24 hMeasured[hancioglu1997] | Ferment |
|---|---|---|
| Temperature | 25–30 °CTypical | Cool, sieve, sweeten; add starter (old boza) |
| Acidity | pH 6.1 → 3.5Measured[hancioglu1997] | Ferment |
| millet, bulgur or wheat, maize or rice flour |
| water |
| sugar |
| Starter: backslop |
Total time across the recorded steps: 25 h – 26 h
What changes: Cereal cooks in water to a thick porridge
Output: thick porridge.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
spoils fast without refrigeration; historically a winter drink
Every number is labelled with how it is known. How this atlas is made
Kashgari's Dīwān Lughāt al-Turk (1073) as buχsum; 'boza' attested by Abu Hayyan (14th c.); Ottoman bans; Vefa Bozacısı (1876).
