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Fermented milk from Tanzania
Samli is the Tanzanian name for clarified butter. Raw milk sours on its own in a gourd or clay pot, is churned into butter, and the butter is boiled until its water is gone. This is a boundary entry; only the milk souring is a fermentation, and the heat of clarifying kills most microbes in the butter.
| Raw cow milk | Collected over several days in a 2–4 litre clay pot or bottle gourd[ryoba] |
| No starter | The milk sours on its own[fao-tmp][ryoba] |
| No salt | Butter for samli is normally not salted[ryoba] |
| Starter | spontaneous (milk souring step) |
What changes: Raw milk sours on its own in a smoked gourd
Sour milk keeps only 72 hours at ambient temperature; smoking the vessel extends it. Output: sour milk.
Microbes at work in this step
lactic streptococci and lactobacilli from the raw 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
Samli is the Tanzanian name for clarified butter. Raw milk sours on its own in a gourd or clay pot, is churned into butter, and the butter is boiled until its water is gone. This is a boundary entry; only the milk souring is a fermentation, and the heat of clarifying kills most microbes in the butter. Lactic acid streptococci and lactobacilli from the raw milk does most of the fermenting.
| Temperature | 110–130 °CReported[fao-tmp][ryoba] | Boil the butter until the water is gone |
|---|
Samli is made from butter churned out of spontaneously soured whole milk, not from cream. Unlike smen it is not aged after clarifying; heat ends the fermentation.
Soured raw milk that is not boiled carries a danger of tuberculosis or brucellosis (Ryoba and Kurwijila). Only the butter is boiled here. The sour milk, and the buttermilk left after churning, are usually consumed as they are, so that danger stays in them. Heating the milk first kills undesirable organisms. Shelf life depends on the water left in the fat; above 125–130 °C it burns.
Hazards the sources name: Coliforms and putrefactive bacteria (spoilage of the sour milk); Mycobacterium (tuberculosis) and Brucella from raw milk.
Every number is labelled with how it is known. How this atlas is made
In its section on economic importance, FAO extrapolates from 1985 milk figures, citing Kurwijila (1989), that about 4.22 thousand tonnes of ghee may have been made in Tanzania's traditional livestock sector, from 169 thousand tonnes of traditionally processed milk. This is a modelled estimate built on stated assumptions, not a count.
