Description
Traditional Nigerian yoghurt made by fermenting milk in a porous calabash, where lactic acid bacteria lower pH and gel the proteins.
Technical
Lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus hydrolyze lactose to lactic acid, dropping the milk pH to 4.5–4.8 and inducing casein gelation. Proteolytic enzymes from these microbes release peptides that contribute to the creamy mouthfeel and nuanced flavor, while the calabash’s micro‑aerophilic environment and minor tannin content suppress spoilage organisms.
Science
Primary Reaction
Lactose fermentation to lactic acid (C12H22O11 + H2O → 4 C3H6O3)
Sensory Profile
Aroma ()
tangymildly fermentedslightly earthyfreshnuttyherbalwoody (from calabash)
Wine Analogy
Similar to young Chardonnay with malolactic fermentation