Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
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.
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
Make a Mini-Yeast Slurry (Optional but recommended)
Cool the Cooked Millet
Mix Everything Together
🌀 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.
⏳ Cooler room?
Wait closer to 7 days.
☀️ Warmer space?
It might be ready in 4.
💡 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.
Tongba is made to last through multiple rounds - refill, sip, repeat.
💡 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.
💡 Yak Tip: Chhaang is extra refreshing when chilled. Just stir before serving - some settling is natural, but the flavor’s all there.
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
⚠️ What Mold Looks Like
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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