How to make it
5 steps. Take it one step at a time.
Pour the full cream milk
Pour the full cream milk into a clean, sterilized glass jar or a traditional calabash.
Cover the opening of the jar
Cover the opening of the jar with a breathable piece of muslin cloth or cheesecloth. Secure it with a rubber band to keep out dust while allowing airflow.
Place the jar in a warm, dark place away from direct sunlight
Place the jar in a warm, dark place away from direct sunlight. Let it sit undisturbed for 24 to 48 hours at a room temperature of approximately 20°C to 25°C (68°F to 77°F).
2 daysCheck the milk after 24 hours
Check the milk after 24 hours. Once it has thickened and developed a distinct, pleasant sour aroma, the fermentation is complete. Stir gently to reach a smooth consistency.
Optional: For a thicker consistency similar
Optional: For a thicker consistency similar to Greek yogurt, strain off the watery liquid (whey) that may have separated. Refrigerate before serving.
A little kitchen wisdom
For the most authentic flavor, use unhomogenized full-cream milk. Traditionally, this is made in a dried gourd (calabash), but a sterilized glass jar works perfectly in modern kitchens.
