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Fermented milk from West Pokot, Kenya
Pokot ash yogurt is raw cow or goat milk soured for at least three days in a gourd smoked over cromwo wood (Ozoroa insignis), then drained of whey, shaken, and mixed with the ash of the same tree, which turns it grey and gives it an aromatic taste. Cow and goat milk are never mixed.
A short entry: the sources we found record only what is said here about Pokot ash yogurt itself.
| Raw cow or goat milk | Processed separately; cow-milk yogurt is for men, goat-milk yogurt for women and children[slowfood] |
| Ash of the cromwo tree (Ozoroa insignis) | Added once the yogurt is ready[slowfood] |
Total time across the recorded steps: 3 days
What changes: The hollowed gourd is dried and smoked over cromwo wood
Output: seasoned 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
Pokot ash yogurt is raw cow or goat milk soured for at least three days in a gourd smoked over cromwo wood (Ozoroa insignis), then drained of whey, shaken, and mixed with the ash of the same tree, which turns it grey and gives it an aromatic taste. Cow and goat milk are never mixed. Made in 4 steps over 3 days. The longest step, let the milk stand in the gourd, takes at least 3 days (Slow Food Foundation).
| Main step | at least 3 daysReported[slowfood] | Let the milk stand in the gourd |
|---|
The ash of the cromwo tree is mixed into the finished yogurt, giving the grey colour; Kenyan mursik is instead coloured and flavoured with charcoal powder of the senetwet tree.
Made from raw milk with no heat step. FAO notes that most Kenyan milk is boiled before it is soured, but the Slow Food account says this yogurt uses raw milk. CDC says foods made from raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weak immune systems face a higher risk of serious illness.
Every number is labelled with how it is known. How this atlas is made
Once a staple for herders moving with their animals, it is now made by a few families. A Slow Food Presidium was set up in 2009 with producers of the Tarsoi Association.
