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Fermented milk from Western Uganda and the cattle corridor
Mashita is a fermented, butter-like product of western Uganda from which ghee is widely made. Soured milk or cream is churned in a gourd, and the washed butter is left to ripen for at least a week while lactic and acetic acid bacteria and yeasts work on it.
| Cow's milk or cream | From a cow at least one month into lactation; some makers separate the cream first[sempiira2017] |
| A few drops of yoghurt (enkamyo) as a starter | Speeds souring to less than 12 hours[sempiira2017] |
| Starter | seeded with a few drops of yoghurt (enkamyo) to start the souring |
Total time across the recorded steps: 7.5 days
What changes: A few drops of yoghurt sour the milk or cream in the gourd
Milk may be boiled first or the cream separated, by machine or by blowing off the foam and fat film (okufuuwa). Output: soured milk or cream.
Microbes at work in this step
lactic acid bacteria sour the milk
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
Mashita is a fermented, butter-like product of western Uganda from which ghee is widely made. Soured milk or cream is churned in a gourd, and the washed butter is left to ripen for at least a week while lactic and acetic acid bacteria and yeasts work on it. Made in 5 steps over 7.5 days. The longest step, ripen the butter into mashita, takes at least 7 days (Sempiira J.E 2017). Lactobacillus paracasei (in every sample), L. helveticus, L. plantarum and L. perolens and Acetic acid bacteria do most of the fermenting.
| Main step | at least 7 daysReported[sempiira2017] | Ripen the butter into mashita |
|---|
Mashita is a fermented butter, not a fermented milk. Ongol and Asano found acetic acid bacteria to be a main microbial group in it, beside lactic acid bacteria and yeasts.
In Mbarara and Ngoma the milk is not boiled before churning, which leaves people who eat the raw butter (eshabwe) open to brucellosis. Boil the milk first, as makers in Kotido do.
Hazards the sources name: Brucella, a risk for people eating raw butter (eshabwe) from unboiled milk in Mbarara and Ngoma, should an outbreak occur.
Every number is labelled with how it is known. How this atlas is made
In the past the Bahima kept the ripened butter in small calabashes called ensimbo, prepared to improve the aroma; most producers now use plastic buckets and cans (Sempiira et al. 2017).
