Description
A traditional Somali method that curdles camel milk into a ghee‑like paste through heating and lactic acid fermentation.
Technical
The process begins by heating camel milk to 90–95 °C, denaturing whey proteins and promoting fat globule coalescence. The milk is then cooled to 35–40 °C and inoculated with lactic acid bacteria, which acidify the milk and induce casein micelle aggregation, forming a firm gel. Pressing removes whey, yielding a high‑fat, creamy product with extended shelf life.
Science
Primary Reaction
Denaturation of whey proteins and acid‑induced fat coagulation leading to gel formation
Sensory Profile
Aroma ()
nuttybutterymildly sourrichwarmearthyfermented
Origin & History
Civilization