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Fermented Milk Products From All Over the World • Lacto (Zimbabwe)


In Zimbabwe, lacto is actually fermented milk. Still, it is thicker and creamier than the sour milk prepared in other parts of the world, as the cream is added to the fresh milk in order to prepare a soft and thick lacto. The mixture is made out of cream and fresh milk in equal proportions. The cream is obtained through the fermentation of milk as well, more precisely of raw whole milk, as the fat in the milk gets separated during the fermentation process and ends up in a thick layer at the surface. Thus, it can be collected easily and used afterwards. It is also worth mentioning that the name of this product, “lacto”, comes from Lactobacillus, the bacteria responsible for the milk’s fermentation process and, therefore, for the appearance of lacto.

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