🇱🇸 Basotho (Lesotho) Cuisine

Mafi

Fermented Milk (Sour Milk)

Prep Time 5 min + 2 days ferment

Servings 4

Difficulty Easy

Calories 114 kcal

Naturally fermented thick sour milk with a tangy, yogurt-like flavor. This traditional dairy product is a daily staple in Basotho households, often enjoyed with papa or on its own as a refreshing drink.

Ingredients

1 liter fresh whole cow's milk
2 tablespoons existing mafi or plain yogurt as starter

Instructions

1 Pour fresh milk into a clean calabash or clay pot
2 Add a small amount of existing mafi as starter
3 Cover with a clean cloth
4 Leave in a warm place for 24-48 hours
5 The milk will thicken and develop a tangy flavor
6 Gently shake or stir before serving
7 Serve chilled or at room temperature

Did You Know?

Traditional mafi is fermented in a calabash gourd called a 'lekuka', which imparts a distinctive earthy flavor. Some families have used the same calabash for decades, believing the aged vessel produces superior sour milk.