Making Fermented milk (Mursik)

Here is the traditional process of making fermented milk (Mursik) from the Kalenjin community of Kenya:

Process of Making Mursik

1. Milking

Fresh cow’s milk is obtained, traditionally in the morning.

Milk is usually not boiled in the traditional method (modern versions may lightly boil it for hygiene).


2. Preparation of the Gourd (Sotet)

A special calabash gourd is cleaned thoroughly.

The inside is then smoked using burning sticks from specific trees, commonly:

Senna didymobotrya (locally called Iteet)


Smoking:

Sterilizes the gourd

Gives mursik its distinct black color, aroma, and flavor

3. Cooling

After smoking, the gourd is allowed to cool completely before milk is added.


4. Fermentation

Fresh milk is poured into the smoked gourd.

The gourd is covered and stored in a cool place.

Natural lactic acid bacteria cause fermentation.

Fermentation usually takes 2–5 days, depending on temperature.


5. Shaking

The gourd is shaken occasionally to ensure uniform fermentation and thickness.


6. Ready Mursik

The milk thickens and turns slightly sour.

It develops a smoky flavor and dark specks from charcoal lining.

Mursik can be stored for weeks if properly maintained.

Cultural Importance

Served during ceremonies, weddings, and to honor guests.

Traditionally consumed by elders, warriors, and athletes.

Symbolizes hospitality, strength, and identity among the Kalenjin.

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