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Fermented milk from Burundi, Rwanda
sour-cream butter used as food and as a scented body cream. Made in 3 steps over 3 days. The longest step, sour raw milk (urubu), takes 3 days (FAO 1990). not characterised; inherited from urubu does most of the fermenting.
| Main step | 3 daysReported[fao-tmp][aloys-angeline2009] | Sour raw milk (urubu) |
|---|---|---|
| Temperature | 100 °CReported[aloys-angeline2009][fao-tmp] | Cosmetic form: boil sour milk with fragrant rotted wood |
| raw whole cow milk |
| soured into urubu / ikivuguto |
| Starter: spontaneous |
Total time across the recorded steps: 3 days
What changes: Raw milk sours for about 3 days in an earthenware pot
Output: urubu (sour milk).
Microbes at work in this step
spontaneous LAB
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
Rancidity is expected; shelf life depends on oil quality (FAO).
Every number is labelled with how it is known. How this atlas is made
Literature on Burundian ferments was 'non-existent' before Aloys & Angeline 2009, who list urubu, amateregua and amavuta as the milk products.
