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Fermented milk from Botswana
Madila is Botswana's thick, drained sour milk. Strained raw cow milk sours on its own for about a day, then hangs in a cotton sack (lekuka) so the whey drips out. In the study's lab version fresh milk is then added and soured again. The result is a thick sour cream eaten with porridge.
| Raw cow milkAbout 20 L (a bucket from about six cows) | Strained through a clean white cloth[ohenhen2013] |
| Fresh milk for topping up | Added after the whey drains in the study's lab version, at 4 parts fresh milk to 1 part fermented milk[ohenhen2013] |
| Fruit such as orange, mango or marula | Optional flavouring after fermentation[ohenhen2013] |
| Starter | spontaneous |
Total time across the recorded steps: 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
Madila is Botswana's thick, drained sour milk. Strained raw cow milk sours on its own for about a day, then hangs in a cotton sack (lekuka) so the whey drips out. In the study's lab version fresh milk is then added and soured again. The result is a thick sour cream eaten with porridge. Made in 4 steps over 2 days – 3 days. The longest step, strain the milk and leave it to sour, takes 24 h – 2 days (Ohenhen R 2013) and runs at 30 °C (Ohenhen R 2013). Lactobacillus acidophilus, L. delbrueckii, Lactiplantibacillus plantarum, Lactococcus lactis, Limosilactobacillus fermentum and Levilactobacillus brevis does most of the fermenting.
| Main step | 24 h – 2 daysReported[ohenhen2013] | Strain the milk and leave it to sour |
|---|---|---|
| Temperature | 30 °CReported[ohenhen2013] | Strain the milk and leave it to sour |
Madila is drained in a hanging cotton sack, while FAO notes that in Botswana the whey is removed all at once at the end, not daily as in Malawi or Ethiopia.
Raw-milk madila carried E. coli, B. cereus and S. aureus during fermentation, and all three were still found on the third day. The authors say the counts of these non-lactic bacteria fell as the lactic acid bacteria grew, but their Table 1 lists the non-lactic counts rising from about 10^7 to 10^9 per mL, so the paper's text and table disagree (Ohenhen 2013). They suggest poor hygiene at milking as a likely cause.
Hazards the sources name: Escherichia coli, Bacillus cereus and Staphylococcus aureus (isolated on all three days of fermentation).
Every number is labelled with how it is known. How this atlas is made
FAO (1990) lists madila (Botswana) with the partly drained sour milks of South Eastern Africa, and says concentrated fermented milks might be the ancestor of cheeses.
