Description
Mursik is a Kenyan fermented milk made by inoculating fresh cow milk in a fire‑smoked clay gourd, where lactic acid bacteria lower the pH and produce a tangy, slightly effervescent product.
Technical
During 3–7 days of fermentation at 20–30 °C, Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides convert lactose to lactic acid (and minor amounts of acetic acid), dropping the pH from ~6.7 to 3.5–4.0. The porous clay walls absorb whey, creating a micro‑aerobic environment that favors heterofermentative pathways and modest CO₂ production. Fire‑smoked phenolics such as guaiacol and syringol inhibit spoilage yeasts and pathogenic bacteria while imparting a characteristic smoky aroma.
Science
Primary Reaction
lactose → lactic acid (and minor acetic acid) + CO₂
Sensory Profile
Aroma ()