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Fermented milk from Rwanda
Ikivuguto is Rwanda's sour milk. Fresh milk is poured into a wooden jar (icyansi), covered with a woven lid and left in a warm, clean place for at least two to three days until it sets. Karenzi's team found Lactococcus lactis and Leuconostoc strains responsible for the souring in two samples. In larger gourds it is churned into butter and buttermilk.
| Cow milk | Usually raw; sometimes boiled and cooled first[karenzi2015] |
| Ikivuguto from an earlier batch | Sometimes added in small quantity as a starter[karenzi2015] |
| Starter | spontaneous | backslop |
Total time across the recorded steps: 26 h
What changes: The vessel is held over smoke and wiped, again and again, until smooth inside
Output: smoked, smooth vessel.
Microbes at work in this step
smoking leaves the containers clean, with very few pathogens affecting the texture of the curd
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
Ikivuguto is Rwanda's sour milk. Fresh milk is poured into a wooden jar (icyansi), covered with a woven lid and left in a warm, clean place for at least two to three days until it sets. Karenzi's team found Lactococcus lactis and Leuconostoc strains responsible for the souring in two samples. In larger gourds it is churned into butter and buttermilk. Made in 4 steps over 26 h. The longest step, pour the milk into the jar and leave it covered, takes at least 24 h (Karenzi E. 2015). Lactococcus lactis (strain CWBI-B1466), which reaches pH 4.6 in 8 h and Leuconostoc pseudomesenteroides (CWBI-B1470), which reaches pH 4.6 in 14 h do most of the fermenting.
| Main step | at least 24 hReported[karenzi2015] | Pour the milk into the jar and leave it covered |
|---|---|---|
| Acidity | pH 4.6Reported[karenzi2015] | Pour the milk into the jar and leave it covered |
Karenzi finds the fermented milk most similar to ikivuguto in consistency and flavour is Swedish filmjölk, which also holds Lactococcus lactis and Leuconostoc mesenteroides. In eastern Rwanda the vessels are smoked with burning grass stems or Combretum molle, and the milk then smells and tastes of smoke.
In traditional ikivuguto the lactic flora lives alongside a pathogenic flora, which varies with the hygiene of the people who make it. Smoking the vessels leaves them clean, with few pathogens. Karenzi reports that kivuguto made with the three selected strains kept well for up to 36 days at 4 °C.
Every number is labelled with how it is known. How this atlas is made
