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Fermented milk from Somalia
Garoor is a Somali sour buttermilk. Raw, unheated cow's milk is churned, the butter taken off, and the buttermilk poured into a container smoked with cugid wood, where it sours on its own in about 3 hours. It keeps for up to 48 hours.
A short entry: the sources we found record only what is said here about Garoor itself.
| Raw cow's milk | Not heat-treated before churning[fao-tmp] |
| Cugid wood | A balsamic wood burned to smoke the milk containers[fao-tmp] |
| Starter | spontaneous (natural souring in Somalia) |
Total time across the recorded steps: 3 h
What changes: Raw milk is churned and the butter lifted out, leaving buttermilk
Output: butter and fresh buttermilk.
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
Garoor is a Somali sour buttermilk. Raw, unheated cow's milk is churned, the butter taken off, and the buttermilk poured into a container smoked with cugid wood, where it sours on its own in about 3 hours. It keeps for up to 48 hours. Made in 3 steps over 3 h. The longest step, leave to sour, takes 3 h (FAO 1990).
| Main step | 3 hReported[fao-tmp] | Leave to sour |
|---|
Garoor is buttermilk from churning raw milk, soured after churning and for only a few hours, in a cugid-smoked container.
Made from raw milk that is never heated, with a very short souring; FAO gives a keeping time of up to 48 hours and no storage temperature. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness.
Every number is labelled with how it is known. How this atlas is made
