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Fermented milk from Kenya
Kule naoto is the Maasai sour milk of Kenya. Raw cow milk, sometimes mixed with fresh blood, is left for at least five days in a gourd treated with Olea africana wood. Lactobacillus plantarum is the main lactic bacterium.
| Raw cow milk | Not heated[afr26] |
| Fresh cow blood | Sometimes added to the milk[kimetu2026] |
| Olea africana wood | Used to treat the inside of the gourd[afr26][mureithi2000] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days
What changes: The inside of the gourd is treated with Olea africana wood
Output: treated gourd.
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
Kule naoto is the Maasai sour milk of Kenya. Raw cow milk, sometimes mixed with fresh blood, is left for at least five days in a gourd treated with Olea africana wood. Lactobacillus plantarum is the main lactic bacterium. Made in 4 steps over 5 days. The longest step, leave to ferment, takes at least 5 days (Nodem Sohanang F.S. et al. 2026). Lactiplantibacillus plantarum and Enterococcus, Lactococcus and Leuconostoc do most of the fermenting.
| Main step | at least 5 daysReported[afr26] | Leave to ferment |
|---|---|---|
| Acidity | pH up to 4.5Measured[mathara2004] | Leave to ferment |
Kule naoto ferments for at least five days and is sometimes made with blood mixed into the milk. Its main lactic bacterium is the lactobacillus L. plantarum.
This page records a Maasai practice; it is not a recipe to follow. Kule naoto is made from raw milk, sometimes with fresh blood, and nothing in the process heats them. Enterobacteriaceae were found in 7 of 22 samples; the 15 samples without them were all below pH 4.5. No study we found shows that this souring makes raw milk or blood safe. WHO says most brucellosis cases in the general population come from raw milk and its products, mostly from sheep and goats. It warns against fresh blood and raw milk as a route for Rift Valley fever, which can kill, and says blood and milk should be thoroughly cooked in regions where it spreads in animals. CDC lists Campylobacter, E. coli, Listeria and Salmonella among the germs in raw-milk products, with a higher risk of serious illness for children under 5, adults over 65, pregnant women and people with weak immune systems. CDC says pasteurization removes these germs by heating milk to a high enough temperature for a certain time. The use against diarrhoea on this page is a record of tradition, not medical advice.
Hazards the sources name: Enterobacteriaceae (detected in 7 of 22 samples).
Every number is labelled with how it is known. How this atlas is made
