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Fermented milk from Burundi
Amateregua is a Burundian milk product made at household level, listed with urubu and amavuta in a 2009 review.
A short entry: the sources we found record only what is said here about Amateregua itself. Its own sources do not record how it is made, so the steps and scenes below are those of Amavuta (Kivu scented milk-fat cream), the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Amateregua.
| Urubu (fermented milk) | [aloys2009] |
Total time across the steps of Amavuta (Kivu scented milk-fat cream): 3 days
What changes: Barked pieces of fragrant wood are cut, left to rot and dried
Pieces of fresh wood from fragrant species have the bark removed, are cut and left to rot, then dried before use. No source gives how long. Output: dried pieces of fragrant wood.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Amateregua is a Burundian milk product made at household level, listed with urubu and amavuta in a 2009 review.
Every number is labelled with how it is known. How this atlas is made
