Maziwa lala mursik is a traditional Kenyan fermented milk that has been consumed by various Kenyan communities for centuries. The process of making maziwa lala mursik is simple and requires only a few ingredients. In this article, we will guide you on how to make Kenya’s delicious maziwa lala mursik at home.
What is Maziwa Lala Mursik?
Maziwa lala mursik is a fermented milk that is popular in Kenya, especially among the Kalenjin community. It is made by fermenting raw cow’s milk using a traditional starter culture called mursik. The mursik culture is made from a mixture of ash, water, and leaves from the Ole Sambu tree, which is believed to have antibacterial properties.
The fermentation process gives the milk a tangy, slightly sour taste and a thick, creamy texture. The ash used in making mursik is said to neutralize the acidity of the milk, making it more palatable.
Health Benefits of Maziwa Lala Mursik
Maziwa lala mursik is not only delicious but also has several health benefits. It is rich in probiotics, which are beneficial bacteria that improve digestion and boost the immune system. Mursik also contains vitamins and minerals such as calcium, phosphorus, and vitamin D, which are essential for healthy bones and teeth.
To make maziwa lala mursik, you will need the following ingredients:
- Fresh raw cow’s milk
- Ash from the Ole Sambu tree
- A clean container with a lid
- A clean cloth
- A strainer
Step-by-Step Instructions on How to Make Maziwa Lala Mursik
1. Preparing the Milk
Start by heating the raw cow’s milk in a clean container over medium heat. Heat the milk until it reaches a temperature of 180°F (82°C). Stir the milk occasionally to prevent scorching.
Once the milk has reached the desired temperature, remove it from the heat and let it cool to room temperature. Skim off any cream that rises to the surface using a spoon or a ladle.
2. Fermentation Process
Add the mursik culture to the cooled milk and stir well. Cover the container with a clean cloth and secure it with a rubber band. Keep the container in a warm, dark place for at least 24 hours to allow the milk to ferment
3. Adding the Ash
After 24 hours, mix the ash with some water to make a paste. The amount of ash you use will depend on the quantity of milk you are fermenting. The general rule is to use one tablespoon of ash for every two liters of milk.
Add the ash paste to the fermented milk and stir well. Cover the container and let it sit for another 24 hours. During this time, the ash will help neutralize the acidity of the milk, giving it a more pleasant taste.
4. Straining the Mursik
After 24 hours, strain the mursik through a clean cloth to remove any solids and impurities. You can use a strainer or a cheesecloth to strain the mursik.
5. Final Preparation
Once the mursik is strained, you can either consume it immediately or store it in the refrigerator for later use. Mursik can be enjoyed on its own or as a side dish with other Kenyan delicacies such as ugali, sukuma wiki, and nyama choma.
Tips for Making Perfect Maziwa Lala Mursik
- Use fresh, raw cow’s milk to ensure the best flavor and texture.
- Use a clean container and utensils to prevent contamination.
- Keep the container in a warm, dark place during the fermentation process to promote the growth of beneficial bacteria.
- Use the right amount of ash to neutralize the acidity of the milk and give it a more pleasant taste.
- Strain the mursik well to remove any solids and impurities.
Maziwa lala mursik can be enjoyed on its own or as a side dish with other Kenyan delicacies such as ugali, sukuma wiki, and nyama choma. It can also be used as a base for smoothies or added to baked goods such as muffins and pancakes for a unique flavor.
Frequently Asked Questions (FAQs)
- How long does maziwa lala mursik last?
Maziwa lala mursik can last up to one week if stored properly in the refrigerator.
- What are the health benefits of maziwa lala mursik?
Maziwa lala mursik is rich in probiotics, which are beneficial bacteria that improve digestion and boost the immune system. It also contains vitamins and minerals such as calcium, phosphorus, and vitamin D, which are essential for healthy bones and teeth.
- Can I use other types of milk to make maziwa lala mursik?
While traditionally maziwa lala mursik is made using raw cow’s milk, you can use other types of milk such as goat’s milk or sheep’s milk.
- How do I know if my mursik has gone bad?
If mursik develops a foul odor or an off taste, it has likely gone bad and should be discarded.
- Can I make maziwa lala mursik without adding ash?
No, ash is an essential ingredient in making mursik as it helps neutralize the acidity of the milk and give it a more pleasant taste.