How to Make Fermented Porridge from Scratch the Easiest Way| No Citric Acid| Sour Porridge Recipe

millet flour

🥗Healthier: sorghum flour

💰Cheaper: cornmeal

Sorghum flour is nutritious and often less expensive.

sour milk

🥗Healthier: yogurt

💰Cheaper: buttermilk

Yogurt provides similar tanginess and probiotics.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative.

Start by adding 6 tablespoons of ujji flour into a plastic or glass jar.

Mix with cold water to create a light paste, ensuring it's slightly runny, not too thick.

Cover the jar with a lid that has openings to allow gases to escape.

Let the mixture ferment for 24 hours at room temperature.

After 24 hours, add 4 tablespoons of ujji flour and more water to maintain a slightly runny paste.

Cover the jar with a clean kitchen towel to prevent fruit flies and let it ferment for an additional 36 hours.

After fermentation, heat 2 liters of water in a pot until it simmers.

Pour in the fermented porridge mixture into the simmering water while stirring continuously to prevent lumps.

Add sugar to taste while stirring until evenly mixed in the porridge.

Cover the pot with a lid to save on gas and lower the heat to the lowest setting, allowing it to simmer for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary