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Fermented milk from Ethiopia
Kibe is Ethiopian butter churned from ergo, milk collected over several days and soured in a smoked clay pot. It is a boundary entry, since the ferment is the sour milk; churning, and melting the butter with spices into niter kibe, are not fermentation. About 19 L of milk makes 1 kg of butter.
| Cow milk, soured into ergoAbout 19 L (average) for 1 kg of butter | The most usual amounts churned at a time are 5, 6 or 7 L[diriba2023] |
| Water | Added to the sour milk before churning by nearly all households[diriba2023] |
| Bishop's weed and cardamom | Clarifying agents added when the butter is boiled into niter kibe[fao-tmp-iii] |
| Starter | spontaneous (fresh milk added onto milk that is already souring) |
Total time across the recorded steps: 2 days – 7 days
What changes: Milk equipment is smoked with burning Olea africana wood
Output: smoked vessel.
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
Kibe is Ethiopian butter churned from ergo, milk collected over several days and soured in a smoked clay pot. It is a boundary entry, since the ferment is the sour milk; churning, and melting the butter with spices into niter kibe, are not fermentation. About 19 L of milk makes 1 kg of butter. Made in 5 steps over 2 days – 7 days. The longest step, collect milk and let it sour into ergo, takes 2–7 days (Diriba A 2023). In ergo, the soured milk that kibe is churned from, lactic acid bacteria are dominant, followed by yeasts and moulds does most of the fermenting.
| Main step | 2–7 daysReported[diriba2023] | Collect milk and let it sour into ergo |
|---|---|---|
| Temperature | 110–120 °CReported[fao-tmp-iii] | Melt with spices into niter kibe (optional) |
Kibe is churned from naturally soured whole milk, not from sweet cream, so it is a cultured butter. Clarified with spices it becomes niter kibe.
Butter from open markets in North Shoa did not meet the national standard for microbial quality; samples carried coliforms, S. aureus, Listeria monocytogenes and yeasts and moulds. Melting the butter into niter kibe heats it to 110–120 °C (FAO), but fresh kibe has no heat step.
Hazards the sources name: Coliforms, Staphylococcus aureus and Listeria monocytogenes in open-market butter.
Every number is labelled with how it is known. How this atlas is made
