Drink
Mursik (Fermented Milk)
About
The smoky fermented milk of the Kalenjin people of Kenya's Rift Valley, cultured in a soot-lined gourd and famously served to celebrate the region's champion runners.
Equipment
- Gourd (sotet) or clean jar
- Saucepan
- Cloth
Ingredients
Fresh whole milk (cow or goat)2 L
Charcoal from Olea africana or similar hardwooda few pieces
Fermented milk starter or previous mursik3 tbsp
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