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Fermented milk from Kenya
smooth, mildly sour, diacetyl-aromatic drinking cultured milk. Made in 4 steps over 2.6 days – 4.9 days. The longest step, stir smooth, pack, refrigerate, takes 2–4 days (Schulthess) and runs at up to 10 °C (Schulthess). Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris do most of the fermenting.
| Main step | 2–4 daysReported[fao] | Stir smooth, pack, refrigerate |
|---|---|---|
| Temperature | up to 10 °CReported[fao] | Stir smooth, pack, refrigerate |
| cow milk; often toned 25–50 % fresh + 50–75 % reconstituted milk |
| Starter: defined-culture: mesophilic freeze-dried cultures (Lactococcus lactis, L. cremoris, L. lactis biovar diacetylactis, Leuconostoc cremoris) |
Total time across the recorded steps: 2.6 days – 4.9 days
What changes: The milk is heated to 85 °C for 30 minutes or 90–92 °C briefly
Output: heated milk.
Microbes at work in this step
killed; whey proteins denatured to prevent wheying-off
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
Low risk when pasteurised. Raw gourd mala was reportedly outlawed for sale in favour of the pasteurised version (single-source claim, AgroInsight).
Every number is labelled with how it is known. How this atlas is made
Commercial mala was developed as the mesophilic alternative to yoghurt for Kenya's ambient conditions (Schulthess).
