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Fermented milk from Burundi

Amateregua (Burundian sour buttermilk)amateregua

Amateregua is a Burundian milk product made at household level, listed with urubu and amavuta in a 2009 review.

A short entry: the sources we found record only what is said here about Amateregua itself. Its own sources do not record how it is made, so the steps and scenes below are those of Amavuta (Kivu scented milk-fat cream), the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Amateregua.

Short entryFermented milk

Recipe

No fixed amounts recordedNo amounts are given in any source found.
Urubu (fermented milk)[aloys2009]

Total time across the steps of Amavuta (Kivu scented milk-fat cream): 3 days

Start
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What changes: Barked pieces of fragrant wood are cut, left to rot and dried

Step 1 of 4 · steps of Amavuta (Kivu scented milk-fat cream)
Rot and dry the fragrant wood
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Pieces of fresh wood from fragrant species have the bark removed, are cut and left to rot, then dried before use. No source gives how long. Output: dried pieces of fragrant wood.

Flavour
Not documented
Texture
wood pieces rotted, then dried
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Amateregua is a Burundian milk product made at household level, listed with urubu and amavuta in a 2009 review.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [aloys2009] Aloys N., Angeline N. 2009, Traditional fermented foods and beverages in Burundi, Food Research International 42:588–594 (abstract)paper
  2. [karenzi2013] Karenzi E. et al. 2013, Kivuguto traditional fermented milk and the dairy industry in Rwanda. A review, Biotechnologie, Agronomie, Société et Environnement 17(2) (urubu is similar to kivuguto; its microbes have not been studied)paper