Fermented Milk Products From All Over the World • Maziwa Lala (Kenya)

Maziwa lala means “sour milk” and it involves allowing fresh milk to ferment at room temperature until it gets thick and sour. The container and utensils used for the making of maziwa lala should be thoroughly cleaned with hot water, to prevent any unwanted bacteria and germs from contaminating the milk. Then, milk is heated close to the boiling point, until it steams. It is important not to allow the milk to boil, as all the good bacteria will be destroyed this way. Once the milk cooled down and it is still warm, add a bit of fermented milk to it, and pour it into a container that can be secured with a lid. Place it somewhere warm and do not disturb it for the next 12 to 14 hours. After this time passed, you can open the container. At this moment, you should find content that is thicker and with a tangy smell and flavour. If so, place in the fridge and consume when desired.