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Fermented milk from Malawi
Chambiko is Malawi's sour milk. Traditionally raw milk sours for three to four days in a covered calabash or clay pot, and whey is drained off each day while fresh milk is added, until the vessel is full of thick curd. A factory chambiko is now sold in sachets.
A short entry: the sources we found record only what is said here about Chambiko itself. Its own sources do not record how it is made, so the steps and scenes below are those of Madila, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Chambiko.
| Raw whole cow milk | Not heated; topped up daily[fao-tmp-ii] |
| No starter | The milk's own bacteria sour it[fao-tmp-ii] |
| Starter | spontaneous (traditional) |
Total time across the steps of Madila: 2 days – 3 days
What changes: Strained raw milk sours on its own in a covered pail
Another account, a dissertation citing Kebede (2005), has 1 L of raw milk in each 5 L bucket, covered with linen and left about 24 h at ambient temperature (37 °C). Output: soured milk.
Microbes at work in this step
lactic acid bacteria from the milk sour it
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
Chambiko is Malawi's sour milk. Traditionally raw milk sours for three to four days in a covered calabash or clay pot, and whey is drained off each day while fresh milk is added, until the vessel is full of thick curd. A factory chambiko is now sold in sachets. Made in 2 steps over 10 days – 11 days. The longest step, drain whey daily and top up with fresh milk, takes 7 days (FAO 1990). Lacticaseibacillus paracasei and L. casei, most of the isolates from three commercial chambiko samples does most of the fermenting.
| Main step | 7 daysReported[fao-tmp-ii] | Drain whey daily and top up with fresh milk |
|---|
Chambiko is a concentrated sour milk; in Malawi the whey is drained every day, while in Botswana and Tanzania it is drained once at the end.
The traditional form is made from raw milk and its quality varies. The milk is not heated and sours for 3 to 4 days at room temperature. CDC says raw milk and products made from it can expose people to Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immune systems are at higher risk of serious illness.
Hazards the sources name: Escherichia coli, Staphylococcus spp. and Klebsiella, isolated from related traditional fermented milks (omashikwa, masse and chekapmkaika); the chambiko samples in this study were commercial.
Every number is labelled with how it is known. How this atlas is made
FAO (1990) says the partly drained sour milks of South Eastern Africa, chambiko among them, were probably developed by transhumant cattle breeders to keep the nutritive value of milk, and might be the ancestor of cheeses.
