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Non maí or yami is the buttermilk left after churning raw cow's milk into butter in Niger. It is poured into a clean calabash with a little sour milk and left for 24 hours to sour, then keeps for up to 48 hours.
A short entry: the sources we found record only what is said here about Non maí / yami itself.
Short entryFermented milk24 h
Recipe
No fixed amounts recordedNo fixed amounts are recorded. FAO describes household practice.
Buttermilk
Left after churning raw cow's milk; the milk is not heated[fao-tmp]
What changes:Churning splits raw milk into butter and buttermilk
Step 1 of 3
Churn 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 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
Non maí or yami is the buttermilk left after churning raw cow's milk into butter in Niger. It is poured into a clean calabash with a little sour milk and left for 24 hours to sour, then keeps for up to 48 hours. Made in 3 steps over 24 h. The longest step, sour the buttermilk with some sour milk, takes 24 h (FAO 1990).
In the FAO group of sour buttermilks, the Niger product is soured with added sour milk for 24 hours; the Somali garoor sours on its own in about 3 hours.
Made from raw, unheated milk and kept no more than 48 hours. The CDC says products made from raw milk can expose people to germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella, with a higher risk of serious illness for children under 5, adults over 65, pregnant women and people with weakened immune systems.