This type of fermented milk is unusual. It’s difficult to describe its taste or how it looks. It is not even comparable to mursik or any other type of fermented milk from throughout the globe. Even a Kisii finds it challenging to survive without a starting culture.
Amabere amaruranu is a fermented milk product that is manufactured by utilizing a gourd derived from the hollowed-out fruit of Lagenaria spp. to ferment milk naturally.
Members of the Abagusii tribe who live in the Kisii highlands in the southwest of Kenya are fond of the drink amabere amaruranu.
Cow’s milk is heated and maintained at boiling for 10 minutes to make it. After chilling for 10 to 20 minutes, the milk is combined with a small amount of already fermented milk and allowed to continue fermenting at room temperature between 10 and 32°C.
Gourds and plastic containers are the two types of containers used for fermentation. The gourd-fermented milk is more widely consumed of the two. The substance is lumpy in texture, white in colour, grain-like appearance, low viscous and acidic in flavour.
Content created and supplied by: MsLK (via Opera
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