Fermented Milk

Fermented milk is milk that has undergone transformation through bacteria breaking down lactose, a milk sugar, into lactic acid. This acid causes the milk to become sour, thick, and in some cases solid or separated. This process is known as fermentation.

In Somalia and the broader East African region, fermented milk is part of the daily diet of pastoral communities. Camel, cattle, goat, and sheep milk is poured into a vessel—usually a gourd or wooden container—and then left for a period to ferment. Some vessels are coated with a special plant material that imparts particular flavor and aroma to the milk and helps keep the vessel clean.

How It Is Made

Fresh milk contains lactose. Lactic acid bacteria, present naturally in the milk or introduced from the vessel, convert the lactose into lactic acid. As the acid increases, casein protein in the milk coagulates, causing the milk to curdle or separate into solid and liquid parts. The acid also inhibits the growth of harmful bacteria, allowing the milk to be stored for longer periods without refrigeration.

Uses and Varieties

Fermented milk is drunk plain and is commonly added to dishes such as rice, porridge, or bread. Some people dilute it with water or add sugar to make it easier to drink. Worldwide, there are similar products with different names: yogurt, kefir, laban, and milk curdled by other methods. Each country and community has its own particular method of fermentation.

Nutritional Aspects

Fermented milk contains protein, calcium, and vitamins found in fresh milk. Because bacteria have consumed some of the lactose, people with lactose intolerance sometimes find fermented milk easier to digest than fresh milk. The cleanliness of the vessel and the temperature at which fermentation takes place are important for proper fermentation to occur.