A small quantity of mature boza is then stirred
into each batch, and the mixture left to ferment.
When small bubbles appear, the boza is ready.
Boza is produced in most Turkic regions, but
not always using millet. The flavour various
according to the cereal which is used. In Kirghizia,
for instance, boza is made with crushed wheat,
in the Crimea with wheat flour, and in Turkmenistan
with coarsely ground rice meal. In a scientific
study of boza carried out by the Turkish Science
and Technology Institute for Vefa Bozacisi,
the drink was found to be extremely healthy
and nourishing. One litre of boza contains a
thousand calories, four types of vitamins A
and B, and vitamin E. During fermentation lactic
acid, which is contained by few foods, is formed,
and this facilitates digestion.