🇧🇮 Burundian Cuisine

Indagara

Fermented Milk

Prep Time 48 hours
Servings 4
Difficulty Easy
Calories 152 kcal

A tangy, thick fermented milk drink traditionally cultured in a gourd, Burundi's most important dairy product with a distinctive sour flavor and creamy texture.

Ingredients

Instructions

  1. 1 If using a traditional gourd, ensure it has been cleaned and smoked with aromatic wood to impart subtle flavor.
  2. 2 Warm fresh milk slightly to body temperature, then pour into the gourd or a clean glass jar.
  3. 3 Add the starter culture from previously fermented milk and stir gently to distribute throughout.
  4. 4 Cover with cheesecloth and leave at room temperature for twenty-four to forty-eight hours until thick and tangy.
  5. 5 The fermented milk is ready when it has a yogurt-like consistency and a pleasant sour taste.
  6. 6 Serve chilled or at room temperature as a refreshing drink, or use as an accompaniment to ubugari.

Did You Know?

In traditional Burundian culture, a household's wealth was partially measured by the quality and quantity of their fermented milk.