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Fulani Yoghurt

Also known as Fulani Yoghurt (Thick Morning Milk)

Fulani Yoghurt is a simple, daily preparation of the Fulani tradition — fresh cow's milk fermented for 12 to 24 hours until it has thickened naturally into a consistency between drinking Nono and thick yoghurt. Unlike Western commercial yoghurt which is heated and inoculated with specific bacterial strains under controlled conditions, Fulani Yoghurt relies on the natural wild bacteria present in fresh raw milk and the Fulani environment — producing a more complex, more variab

Fulani Yoghurt, Nigerian cooking

Ingredients

  • 4 big glasses of the freshest possible whole cow's milk
  • 2 big big tablespoons of existing Fulani Yoghurt or thick plain yoghurt — as starter
  • A tiny pinch of salt

Method

  1. 01

    Warming the Milk. Warm the fresh milk to just above body temperature. Test on the inside of your wrist — comfortably warm, not hot.

  2. 02

    Adding the Starter. Add the yoghurt starter to the warm milk. Whisk briefly to distribute evenly throughout the milk.

  3. 03

    Fermenting to Thick Consistency. Cover with a clean cloth and leave at room temperature for 12 to 24 hours. The longer fermentation time compared to basic Nono produces the characteristic thick, spoonable consistency. In warm Nigerian temperatures, 12 hours is usually sufficient. In cooler environments, leave for up to 24 hours.

  4. 04

    Chilling. Once the yoghurt has reached the desired thickness and sourness, refrigerate to stop further fermentation.

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