Description

Mursik is a traditional fermented milk of the Kalenjin community in Kenya, prepared in smoked gourds that impart characteristic flavor and color.

Fermentation process

  • Fresh milk placed in a smoked gourd
  • Spontaneous fermentation at ambient temperature
  • Fermentation typically lasts 1–3 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Lactococcus spp.

Functional relevance

  • Improved lactose digestibility
  • Cultural significance and distinctive sensory profile

References

(To be added)