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Garoor is a Somali sour buttermilk. Raw, unheated cow's milk is churned, the butter taken off, and the buttermilk poured into a container smoked with cugid wood, where it sours on its own in about 3 hours. It keeps for up to 48 hours.
A short entry: the sources we found record only what is said here about Garoor itself.
Short entryFermented milk3 h
Recipe
No fixed amounts recordedHousehold practice with no fixed amounts in the only source.
A balsamic wood burned to smoke the milk containers[fao-tmp]
Starter
spontaneous (natural souring in Somalia)
Total time across the recorded steps: 3 h
Start
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What changes:Raw milk is churned and the butter lifted out, leaving buttermilk
Step 1 of 3
Churn the raw milk and take off the butter
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Output: butter and fresh buttermilk.
Flavour
Not documented
Texture
Not documented
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
Garoor is a Somali sour buttermilk. Raw, unheated cow's milk is churned, the butter taken off, and the buttermilk poured into a container smoked with cugid wood, where it sours on its own in about 3 hours. It keeps for up to 48 hours. Made in 3 steps over 3 h. The longest step, leave to sour, takes 3 h (FAO 1990).
Non maï yami (Niger)Sour milk is added to the buttermilk and it matures for 24 hours (FAO 1990).
Arrera (Ethiopia)The same kind of sour buttermilk from churned raw milk, drunk plain or spiced (FAO 1990).
Safety
Made from raw milk that is never heated, with a very short souring; FAO gives a keeping time of up to 48 hours and no storage temperature. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness.