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Fermented milk from Zambia
Mabisi is raw milk left covered at room temperature for one to three days until it sets sour, then stirred smooth. A survey across Zambia found seven ways of making it, which differ in whether whey is drained, cream is skimmed, milk is boiled first or old mabisi is used as a starter.
| Raw cow's milk | Hand-milked and sieved, mostly through a plastic tea strainer[moonga2019] |
| A little old mabisi (back-slopping type only) | Left in the container as the starter for the next batch[moonga2019] |
| Starter | spontaneous in most types; back-slopped in the back-slopping and Illa types |
Total time across the recorded steps: 24 h – 3 days
What changes: Starting material: raw milk, sieved into the fermenting container
In the survey, 64 % of makers sieved with a plastic tea strainer, 21 % with a steel strainer and 7 % with a cloth. Output: strained raw milk.
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
Mabisi is raw milk left covered at room temperature for one to three days until it sets sour, then stirred smooth. A survey across Zambia found seven ways of making it, which differ in whether whey is drained, cream is skimmed, milk is boiled first or old mabisi is used as a starter. Made in 4 steps over 24 h – 3 days. The longest step, leave covered to ferment, takes 24 h – 3 days (Moonga H.B 2019) and runs at 10–30 °C (Moonga H.B 2019). Lactococcus lactis and Lactobacillus and Streptococcus do most of the fermenting.
| Main step | 24 h – 3 daysReported[moonga2019] | Leave covered to ferment |
|---|---|---|
| Temperature | 10–30 °CReported[moonga2019] | Leave covered to ferment |
Mabisi is mostly made with no starter at all. One country has seven methods, from plain tonga mabisi to barotse mabisi, which is drained and topped up with raw milk again and again.
Most mabisi is made from raw milk. The survey linked the rare cooked type to health advice to boil raw milk before use.
Every number is labelled with how it is known. How this atlas is made
