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Fermented milk from Northern Cameroon
Kindirmou is a thick milk, ordinary milk heated and coagulated, made with a portion of the last batch as ferment; pendidam is the sour, skimmed fermented milk that the Far North survey describes as left after curdled milk is churned and the butter (lebol) is lifted off. In the Far North the milk is warmed, seeded with 2–3 spoonfuls of an earlier batch and left 24–72 hours before churning.
| Raw cow milk | Filtered, then heated to 60–70 °C in the Far North[bayoi2026] |
| Kittoum (an earlier successful batch)2–3 spoonfuls | The natural starter[bayoi2026] |
| Starter | backslop (kittoum) or spontaneous |
Total time across the recorded steps: 25 h – 3 days
What changes: The filtered milk is warmed to 60–70 °C and left to cool
Output: warmed milk, then cooled to ambient.
Microbes at work in this step
heat lowers the raw-milk flora
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
Kindirmou is a thick milk, ordinary milk heated and coagulated, made with a portion of the last batch as ferment; pendidam is the sour, skimmed fermented milk that the Far North survey describes as left after curdled milk is churned and the butter (lebol) is lifted off. In the Far North the milk is warmed, seeded with 2–3 spoonfuls of an earlier batch and left 24–72 hours before churning. Made in 4 steps over 25 h – 3 days. The longest step, add kittoum and leave to curdle, takes 24 h – 3 days (Bayoï J.R 2026) and runs at 28–35 °C (Bayoï J.R 2026). Lactobacillus delbrueckii, Lactobacillus cellobiosus and Lacticaseibacillus rhamnosus strains isolated from pendidam does most of the fermenting.
| Main step | 24 h – 3 daysReported[bayoi2026] | Add kittoum and leave to curdle |
|---|---|---|
| Temperature | 28–35 °CReported[bayoi2026] | Add kittoum and leave to curdle |
| Acidity | pH 3.4–3.7Measured[bayoi2026] | Bottle and sell the pendidam |
The Far North survey (Bayoï 2026) describes pendidam as the skimmed liquid left when the curdled milk is churned and the butter lifted off, like a sour buttermilk. Edima (2014) defines penndiidam instead as fermented milk made from skimmed, heated milk, and kindirmou as thick, heated, coagulated ordinary milk; the sources do not agree on how the two are made. The Far North makers warm the milk to about 60–70 °C before back-slopping.
The pH is below 4, but market pendidam carried fungi, spore-forming bacteria and staphylococci above standard thresholds, and sulfite-reducing clostridia and coliforms were also detected (coliforms mostly under 3 log). The authors blame non-potable water, unhygienic utensils, bottles that are hard to clean, inadequate storage and unsanitary vending.
Hazards the sources name: Staphylococci (2.79–2.99 log CFU/mL), sulfite-reducing clostridia and coliforms.
Every number is labelled with how it is known. How this atlas is made
FAO (1990) lists pindidaam (Cameroon) among African sour milks made by spontaneous souring. Pendidam production is a female-dominated activity (2026 survey).
