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Fermented milk from Kenya
FAO lists akile nukadwarak among the Kenyan sour milks made by leaving the day's spare milk in a covered container for usually 24 to 48 hours, with no starter. The Turkana are reported to smoke their milk gourds; linking this FAO name to the Turkana is an inference.
A short entry: the sources we found record only what is said here about Turkana gourd sour milk itself.
| Spare milk from the day | Raw, or more rarely boiled (FAO notes Kenyan milk is usually boiled first)[fao-tmp-ii] |
| Starter | spontaneous, from the milk or the bacteria on the vessel walls |
Total time across the recorded steps: 24 h – 2 days
What changes: The milk gourd is smoked before milk goes in
Output: smoked gourd.
Microbes at work in this step
smoke helps keep moulds off the vessel
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
FAO lists akile nukadwarak among the Kenyan sour milks made by leaving the day's spare milk in a covered container for usually 24 to 48 hours, with no starter. The Turkana are reported to smoke their milk gourds; linking this FAO name to the Turkana is an inference. Made in 3 steps over 24 h – 2 days. The longest step, leave the milk to sour, takes 24 h – 2 days (FAO 1990) and runs at 22 °C (FAO 1990).
| Main step | 24 h – 2 daysReported[fao-tmp-ii] | Leave the milk to sour |
|---|---|---|
| Temperature | 22 °CReported[fao-tmp-ii] | Leave the milk to sour |
A plain spontaneous gourd sour milk; FAO groups it with mala and similar Kenyan sour milks, and smoking the gourd is its main local touch.
The souring is uncontrolled, so quality varies. FAO notes Kenyan milk is usually boiled before souring. If the milk is not boiled, it is raw milk. The US FDA links raw milk to illness from Listeria, Campylobacter, Salmonella and E. coli, and says the elderly, immune-compromised people, children and pregnant women are especially vulnerable.
Every number is labelled with how it is known. How this atlas is made
Galvin (1985) reported that the Turkana smoke their milk gourds (cited in Mureithi et al. 2000).
