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Soft drinks from Turkey, Bulgaria and other countries of the Balkans
Boza is a thick, sweet-sour cereal drink. Ground millet, maize or wheat is cooked into a porridge with water, sieved, sweetened and fermented for about a day by lactic acid bacteria and yeasts. A lab-made boza reached 0.79 % alcohol after 24 h, and the drink is drunk mostly in winter.
| Millet, ground to semolina size25 % | [velimese] |
| Maize, ground to semolina size, or maize flour70 % | [velimese] |
| Wheat flour5 % (when needed) | [velimese] |
| Water | Twice the grain for soaking, about 5 times for boiling, then 2.5 times to thin the porridge[velimese] |
| White sugarAbout 20 % of the mass of the raw boza | [velimese] |
| Starter | spontaneous in the registered Velimeşe recipe (no old boza or starter culture is added) |
Total time across the recorded steps: 26 h
What changes: The ground millet and maize soak overnight in warm water
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
Boza is a thick, sweet-sour cereal drink. Ground millet, maize or wheat is cooked into a porridge with water, sieved, sweetened and fermented for about a day by lactic acid bacteria and yeasts. A lab-made boza reached 0.79 % alcohol after 24 h, and the drink is drunk mostly in winter. Made in 6 steps over 26 h. The longest step, ferment, takes 24 h (TÜRKPATENT 2021) and runs at 25 °C (TÜRKPATENT 2021). In a lab-made Turkish boza of maize, wheat and rice flours, Leuconostoc paramesenteroides (25.6 % of LAB) and Leuconostoc mesenteroides and In the same lab-made boza, Lactobacillus sanfranciscensis (21.9 % of LAB), L. coryniformis, L. fermentum do most of the fermenting.
| Main step | 24 hSet[velimese][hancioglu1997] | Ferment |
|---|---|---|
| Temperature | 25 °CSet[velimese] | Ferment |
| Acidity | pH 6.1 → 3.5Measured[hancioglu1997] | Ferment |
Boza is a cooked, sieved and sweetened cereal porridge fermented for about a day. Egyptian bouza is a stronger, beer-like drink made from wheat bread and malt.
The registered Velimeşe recipe gives boza a best-before of up to 10 days and requires cool storage away from sunlight.
Every number is labelled with how it is known. How this atlas is made
According to the TÜRKPATENT sheet, Velimeşe Bozası was made in Velimeşe, in Çorlu. It drew the interest of passengers once it began to be sold on the trains between Edirne and Istanbul. Demand grew, and production later became widespread in the Ergene and Çorlu districts. It has been known by the name Velimeşe Bozası since the 1960s.
