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Malu Nono

Also known as Malu Nono (Fulani Butter — Traditional Extraction)

Malu Nono — Fulani butter — is extracted from Nono (fermented cow's milk) through the traditional Fulani churning process, which involves vigorous agitation of the fermented milk in a calabash or pot until the butterfat separates from the buttermilk. The resulting butter is a fresh, pale, mildly sour butter of exceptional quality — far more flavourful than commercial butter due to the natural complexity imparted by the fermentation process.

Malu Nono, Nigerian cooking

Ingredients

  • A big quantity of Nono (fermented milk — Recipe #439) that has been fermented for at least 24 hours and has a thick layer of cream on the surface
  • Cold water — for washing the extracted butter
  • A pinch of salt — for seasoning the finished butter

Method

  1. 01

    Collecting the Cream Layer. After the Nono has fermented for 24 hours, a visible layer of thick, yellowish cream will have risen to the surface. Skim this cream off carefully into a separate bowl.

  2. 02

    Churning. Place the cream in a large jar or pot with a tight-fitting lid. Shake vigorously for 20 to 30 minutes — the continuous agitation will cause the fat globules to clump together. Alternatively, beat with a wooden spoon or hand whisk for the same duration. You will first see whipped cream, then a sudden separation — the yellow butter lumps collecting together and the white buttermilk remaining.

  3. 03

    Separating Butter from Buttermilk. Pour the churned mixture through a fine sieve. The butter collects on the sieve and the buttermilk drains away. Save the buttermilk — it is a probiotic drink of great value.

  4. 04

    Washing the Butter. Rinse the collected butter under cold running water, kneading it gently while rinsing, until the water runs clear. This washing removes residual buttermilk that would cause the butter to spoil quickly.

  5. 05

    Salting. Add a small pinch of salt to the washed butter. Work it through with your hands.

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