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Cheese from Benin
Fresh whole cow milk is warmed, curdled with a crushed-leaf extract of the Sodom apple (Calotropis procera), cooked near the boil and drained in small baskets. It is a boundary entry, set by a plant enzyme and heat, not by fermentation; yeasts and bacteria from the raw milk grow only while it is kept. It is often boiled again to keep, and may be dyed red. Made in 7 steps over 1.2 h – 1.5 h. The longest step, cook the curd, takes 26–35 min (Dossou W.A. et al. 2022) and runs at 90–92 °C (Dossou W.A. et al. 2022).
| Main step | 26–35 minMeasured[dossou2022] | Cook the curd |
|---|---|---|
| Temperature | 90–92 °CMeasured[dossou2022] | Cook the curd |
| Acidity | pH 4.2–6.8Reported[tossou2025] | Fill the moulds and drain |
| Fresh whole cow milk · Filtered; not standardised[dossou2022] | |
| 7.9–19.0 g of milk per g of extract (two monitored methods) | Calotropis procera leaf and stem extract · Washed, crushed and ground with a little heated milk or water, then filtered[dossou2022] |
| Optional | Dye sorghum leaf sheaths, sorghum cobs or panicles, or teak leaves · Soaked or boiled to make the red dye[dossou2022][odouaro2024] |
| Starter | none; a plant protease (calotropain) from Calotropis procera curdles the milk |
Total time across the recorded steps: 1.2 h – 1.5 h
What changes: Filtered milk warms in a pot over the fire
Output: warm milk.
Microbes at work in this step
Not documented for this step.
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
Wagashi is curdled by the Sodom apple's plant enzyme at near-boiling heat, not by rennet or souring, and is eaten fresh. Nigerian wara is the same kind of cheese.
Kept at ambient temperature without treatment, it lasts only about 2 to 3 days, which is why it is re-boiled, salted or dried. Market cheeses often carry high counts of E. coli and other bacteria. Calotropis procera contains cardiac glycosides; one study found none of its phytochemicals in the finished cheese or whey.
Hazards the sources name: Escherichia coli, Salmonella, Staphylococcus aureus and Bacillus cereus reported in market West African soft cheese; Listeria monocytogenes in raw milk used for it in Nigeria.
Every number is labelled with how it is known. How this atlas is made
