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Tongba and Chhaang brewing guide - The Yak&Brew Way

1. Preparing the millet

Rinse the millet until the water runs clear to remove dust and impurities.

Drain completely before moving on to Step 2.

2. Cooking the Millet

Traditionally in Nepal, millet is boiled and drained like rice. For modern kitchens, we recommend using a rice cooker for ease and consistency.


  • Add the rinsed and drained millet to your rice cooker
  • Add water using a 1:1.2 to 1:1.5 millet-to-water ratio (start with 1:1.25 if unsure)
  • Use the “Rice” setting if available
  • You may also use the “Multigrain” setting, but be aware it applies more heat and may soften the millet more


Once cooked, the millet should be soft but not mushy. You should be able to squish a grain between your fingers, but it shouldn’t be wet or sticky.


After the millet is cooked, leave the millet in the Rice cooker, we will get back to it in "Cool the Cooked Millet" section in Step 3.


💡 Pro tip: Don’t skip the cooling step - adding yeast to hot millet will kill it, and your brew won’t ferment.

3. Mixing in the Yeast

Before mixing everything together, we need to activate the yeast and let the millet cool down. Both steps are essential for a healthy and flavorful fermentation.


Rehydrate the Yeast

  • Open your Yak&Brew yeast sachet.
  • In a clean cup, mix the yeast with 50 - 75 ml of lukewarm water (95 - 100°F).
  • Add 1 teaspoon of sugar to give the yeast a little boost (optional).
  • Let it sit for 5 minutes to activate.


Make a Mini-Yeast Slurry (Optional but recommended)

  • Once the yeast is rehydrated, take 2 - 3 tablespoons of your cooked millet (make sure it’s cooled to room temperature).
  • Mash it into the yeast mixture to create a thick starter slurry.
  • Let this slurry rest for 10 more minutes in a warm spot to kick fermentation into gear.


Cool the Cooked Millet

  • While the yeast is waking up, spread your hot millet on a clean surface — a tray, plate, or parchment paper all work well. 
  • Let it cool until it’s just warm to the touch (below 90°F). If it feels hotter than bath water, it needs more time.


Mix Everything Together

  • Once your starter is bubbly or slightly aromatic, mix it thoroughly into the rest of your cooled millet.
  • Use clean hands or a spoon to evenly coat every grain — this step is very important.
  • No need to mash or over-mix, an even spread is all you need.


🌀 Think of this step like planting seeds.
You’re giving your millet the ideal conditions to transform over the next few days - flavorful, sour, and alive with culture.


4. Fermenting

Now the real magic begins - quiet, slow, and full of flavor.

  • Transfer the yeast-mixed millet into a clean container: A glass jar, plastic tub, or mixing bowl works great. Avoid aluminum or anything reactive.  
  • Cover it loosely with a clean towel, cheesecloth, or paper towel: Let air in, but keep dust and bugs out. Secure with a rubber band or string if needed.  
  • Let it sit at room temperature (65 - 75°F) for 4 - 6 days: 


⏳ Cooler room? 

Wait closer to 7 days. 


☀️ Warmer space? 

It might be ready in 4.  


  • Watch (and smell) for signs it’s working: A light sour, fruity aroma means fermentation is on track.


💡 Yak Tip: The aroma during fermentation is part of the experience - pleasant, fruity, almost sweet. On day 3, sneak a taste! You'll notice how naturally sweet the millet becomes before it transforms.

5. Let’s Feast!

Now comes the fun part - drinking Tongba the traditional way.

  • Scoop some of your fermented millet into a cup or mug. You can use a thermos-style mug to keep things warm, or just your favorite sturdy cup. 
    • Fill it about two-thirds full - leave some space for water and stirring. 
  • Pour in hot water (but not boiling!) - around 140°F to 160°F is ideal.
    • If it’s too hot to comfortably sip, let it cool for a minute or two before pouring. 
  • Let it steep for 3 - 5 minutes, then sip through your bamboo straw included in the kit. The straw filters out the grains while you drink.
  • Once the liquid gets low, don’t stop! Just refill the cup with more hot water and let it steep again.


6. Tongba Me!

Tongba is made to last through multiple rounds - refill, sip, repeat.

  • After your first steep, top off your cup with more hot water (140°F–160°F): Each refill pulls out more flavor from the grains. 
  • You can repeat this 2 to 4 times, depending on how much flavor is left: Each round gets a little lighter - but the ritual stays strong.  


💡 Yak Tip: Never use boiling water - it can “cook” the yeast and flatten the flavor.


🍶 Want to Try Chhaang Instead?

6. Call Nacho! Time for the Chalni & Anaconda Squeeze

This is where Chhaang is born - from pressure, warmth, and a little muscle.

  • Scoop your desired amount of fermented millet into the Yak&Brew Chalni (your reusable strainer bag included in the kit).
  • Tie or cinch the top - not too tight. Give the grains enough room to move.
  • Place the bag in a clean bowl or sturdy mug.
  • Pour in hot water (120°F - 140°F - hot but not boiling) until the grains are fully submerged. 
  • Now lift the bag and give it an Anaconda Squeeze, draining the liquid back into the container.
  • Soak the bag again and squeeze. Repeat this up to 3 times.
    Don’t hold back - this is the Anaconda Squeeze. You’re wringing out flavor, warmth, and that classic buzz. 
  • Once the liquid turns cloudy and aromatic, your Chhaang is ready. Pour it into a glass or cup.
     

💡 Yak Tip: Chhaang is extra refreshing when chilled. Just stir before serving - some settling is natural, but the flavor’s all there.


🛡️ How to Avoid Moldy Tongba?

A quick guide to help your fermentation stay clean, flavorful, and safe.

Tongba is a living, breathing tradition and like any fermentation, it needs the right conditions to thrive. If your batch ever turns fuzzy or smells off, it’s likely due to one of these common missteps. Follow this guide and you’ll be sipping success, not tossing mold.


🔍 Top 5 Reasons Tongba Batches Go Moldy


Cause: Inactive or old yeast

How It Happens: Opened yeast left out too long or added dry

How to Fix It: Use fresh yeast, rehydrate before mixing


Cause: Millet too hot or cold

How It Happens: Kills or stalls yeast

How to Fix It: Cool millet to ~ 95 - 100°F before adding yeast


Cause: Dry or uneven yeast distribution

How It Happens: Yeast can’t colonize properly

How to Fix It: Make a yeast slurry and mix it thoroughly


Cause: Too much oxygen exposure

How It Happens: Mold loves open air

How to Fix It: Use a container with a loose lid or cloth cover


Cause: Unclean container or tools

How It Happens: Wild microbes sneak in

How to Fix It: Sanitize everything - spoon, pot, container, etc.


The Ideal Fermentation Setup

  • Cooked millet: soft and moist, but not wet or soupy
  • Yeast: rehydrated in warm water + pinch of sugar
  • Mix: create a starter slurry with some millet before adding to the full batch
  • Ferment: in a clean container, loosely covered
  • Temperature: steady 70 - 75°F for 5 - 7 days


⚠️ What Mold Looks Like

  • White, fuzzy patches
  • Green, black, or pink spots
  • Smells sour in the wrong way (dirty, rotten)


If you see or smell any of this: discard the batch. It’s not worth the risk.


💡 Pro Tip:

When in doubt, snap a photo and send it to us at:  support@yakandbrew.com. We are happy to help you troubleshoot.


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