Tongba and Chhaang brewing guide - The Yak&Brew Way

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

Drain completely before moving on to Step 2.

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.

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.

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.

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.

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.

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.