Dairy
Cultured Milk
Madila
Botswana
Traditional Botswana cultured/sour milk — milk fermented until tangy and thick, eaten on its own or added to porridge; a staple of the Batswana diet, used in bogobe and tophi preparations.
Original eatfuls sticker artwork
What it is
A closer look at Cultured Milk.
Traditional Botswana cultured/sour milk — milk fermented until tangy and thick, eaten on its own or added to porridge; a staple of the Batswana diet, used in bogobe and tophi preparations.
What to look for
Know it when you find it.
The milk should be thick and tangy, not bitter; fermented naturally without starter cultures; eaten with porridge or drunk alone; a traditional preservation method that also adds nutrition and flavour; central to Botswana cuisine.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cultured Milk.
Names around the table
One food, more than one name.
Keep exploring
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Luxembourg
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Luxembourgish butter carrying the state Marque Nationale seal, churned from cream of a fixed minimum grade and stamped with a rose.
Azores, Portugal
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Kurzeme, Latvia
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Northwest Russia, Russia
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Cultured butter of at least 82.5% fat made in Vologda Oblast since the 19th century, prized for its nutty, fermented sweetness.
Zambia
Sour Milk
Mabisi
Traditional Zambian sour milk; milk left to ferment naturally; tangy, thick, and refreshing; a traditional dairy product; served with nshima or taken as a drink; similar to amasi in southern Africa; a way to preserve milk without refrigeration; the fermented dairy of Zambia.