Why You’ll Love This
Are you a milk lover or Not? Fermented milk (Maziwa lala, aka MaLa) is the most amazing drink you can have at home. Making maziwa lala at home is simple, cost-effective, and healthier than store-bought options. Plus, you will have a constant flow of milk at home; how amazing. Fermented milk is packed with probiotics, promotes digestion, and is rich in nutrients. You can enjoy it plain, with fruits, or as a refreshing drink in your everyday meals! You can sweeten your milk with honey or sugar add flavors as you wish to enjoy your glass of fermented milk
Ingredients
- 2 liter of whole milk (raw or pasteurized)
- 1 cup of plain yogurt or of buttermilk or A glass of store bought fermented milk
Equipment
- Medium saucepan (Sufuria)
- Large glass jar or ceramic container with a lid/ a saucepan with a lid
- Wooden spoon
- Clean cloth or kitchen towel
Instructions
Step 1: Heat the Milk
- Pour the milk into a saucepan. Ensure you seave the milk for hygiene purposes.
- Heat it on low to medium heat until it reaches (82°C) or until you see tiny bubbles forming around the edges (just before boiling). Heating helps create a favorable environment for the cultures.
- Once it reaches the right temperature, remove it from heat and let it cool until it’s just warm to the touch.
Step 2: Add the Starter Culture
- In a separate bowl, take a small amount of warm milk and mix it with the yogurt or buttermilk starter to ensure it blends well.
- Pour the starter mixture back into the saucepan of warm milk and stir gently with a wooden spoon.
Step 3: Let the Milk Ferment
- Cover the saucepan and let it be. In case you use a jar, use a ceramic or glass jar. Cover the jar with a clean cloth or kitchen towel (not too tight so that air can circulate) and keep it in a warm spot.
- Allow it to ferment for 12-24 hours at room temperature. The milk should thicken and develop a tangy aroma once it’s ready. You can taste-test it after 12 hours to check if it’s tangy enough.
Step 4: Chill and Serve
- Once the fermentation process is complete, transfer the milk to a glass jar or bottle to the refrigerator and let it cool for a few hours before serving. Chilling also slows down further fermentation.
- Pour yourself a glass and enjoy! You can also sweeten with honey, add fruits, or use it as a base for smoothies.
EastAfrican Eats Pro Tips
- Starter Culture: Once you have homemade fermented milk, save a glass to use as a starter for your next batch.
- Fermentation Time: Warmer temperatures speed up the fermentation, while cooler temperatures slow it down. In cooler seasons, if you live in Nairobi, this should be around May/August; you may need to let it ferment for up to 24 hours or more, according to your liking.
- Flavor Additions: Add a pinch of salt or vanilla extract for extra flavor. Thank me later.
Did You Know?
Maziwa mala has been a traditional staple in East African diets for centuries, providing both nourishment and medicinal benefits. The probiotic cultures found in fermented milk help improve digestion, boost immunity, and enhance nutrient absorption, making it delicious and highly beneficial for health! Different communities in Kenya have various ways of making their milk. Also, they have different names for their fermented milk. For instance, some communities call it Mursik, others Marurano, and others Adila or apuoya. What is your local name for fermented milk? Leave the comments below