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Fermented milk from Kisii, southwest Kenya
Amabere amaruranu is a lumpy, low-viscosity soured cow's milk of the Kisii in Kenya. The milk is held at the boil for 10 minutes, cooled briefly, seeded with milk from the last batch and left at ambient temperature in a gourd or plastic container, where lactic bacteria and yeasts sour it.
| Cow's milk | Heated and held at the boil for 10 minutes[pmc4256574] |
| Fermented milk from a previous batch | A small portion, as the starter (backslopping)[pmc4256574] |
| Starter | backslop: a small portion of fermented milk from the previous batch |
Total time across the recorded steps: 4 days
What changes: The hollowed gourd is cleaned with pebbles and hot water before the milk goes in
In the laboratory replication the gourds came from traditional processors, who had cleaned them with pebbles and hot water. Output: clean 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
Amabere amaruranu is a lumpy, low-viscosity soured cow's milk of the Kisii in Kenya. The milk is held at the boil for 10 minutes, cooled briefly, seeded with milk from the last batch and left at ambient temperature in a gourd or plastic container, where lactic bacteria and yeasts sour it. Made in 4 steps over 4 days. The longest step, ferment in a gourd at ambient temperature, takes 4 days (Nyambane B 2014) and runs at 10–32 °C (Nyambane B 2014). Streptococcus thermophilus and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 4 daysReported[pmc4256574] | Ferment in a gourd at ambient temperature |
|---|---|---|
| Temperature | 10–32 °CReported[pmc4256574] | Ferment in a gourd at ambient temperature |
| Acidity | pH 5.8 → 3.64Measured[pmc4256574] | Ferment in a gourd at ambient temperature |
Amabere amaruranu is boiled milk seeded with the last batch and soured mostly in gourds, which kept Enterobacteriaceae lower than plastic containers; S. thermophilus and yeasts lead its microbes.
The milk is boiled before seeding (held at boiling for 10 minutes in the laboratory replication), but boiling did not keep coliforms out. In the laboratory replication, Enterobacteriaceae fell to almost undetectable levels within 24 h as the pH dropped below 4.5, then reappeared after 48 h and rose for the rest of the 96 h. The authors say their presence may point to a health risk and suggest contamination after heating. In field samples the count was 2.17 log cfu/mL from plastic containers and below 1.00 from gourds.
Hazards the sources name: Enterobacteriaceae, below 1.00 log cfu/mL from gourds and 2.17 log cfu/mL from plastic containers.
Every number is labelled with how it is known. How this atlas is made
FAO 1990 lists ambere (Kenya) among the African acidified milks left in covered containers for 24–48 h.
