Sei sulla pagina 1di 1

HOW TO MAKE MAZIWA MALA / SOUR MILK:

'MALA' is a Sour milk product obtained through acidification of milk through bacterial fermentation .
INGREDIENTS:
1 litre/4 cups plain dairy milk.
One serve (50-100 ml) (1/5 to 1/3 cup) of other fermented milk drink.
Sugar to taste.
STEPS:
Clean all containers and equipment with hot water. This should kill any bacteria that may
contaminate the milk.
Prepare a warm place for the milk to ferment. Mostly a warm spot away from direct sunlight.
Heat the milk until it steams, do not let it boil. This is to kill any bacteria already in the milk.
Once it is cool enough that you can touch the side of the vessel for ten seconds comfortably, use a
funnel to transfer the milk to your container. Try not to get milk on the rim of your container as is may
provide a pathway for unwanted bacteria.
Add your fermented milk to the container and close the lid, give it a shake and place it in the warm
place you prepared earlier.
Leave it out to continue curdling and loosely covered.
Let the milk incubate for 12-14 hours, try not to disturb it and do not open the container yet. The
warm, clean conditions should let the beneficial bacteria grow and ferment the milk.
Open the container after 12-14 hours. The fermented milk should be about the same colour as
normal milk and be only slightly thicker, it should have a mild yogurt smell with a hint of tang and a
smooth slightly tangy taste.
Chill immediately in the fridge.
Add sugar to taste before serving. Two to four teaspoons of sugar per cup is about normal.

Potrebbero piacerti anche