Noun.
Pronunc. koo-lay uhn-kee-ree’-moh
Milk from a lactating mother, whether animal or human, who has gone one or two days without releasing milk. For a cow, this may be because the calf has died. For a human, the mother may have had to travel away from her child for a day or two. 

Milk that has stayed in an udder or breast for too long changes taste. It is not fed to calves or children because it may cause diarrhea. Also, milk from the very end of the lactation period becomes sticky, salty, and undesirable. There is also less of it. This milk is never used.

Return to the Stages of Milk Fermentation.

This is the draft manuscript of the Samburu Milk Project, © 2024 William Rubel. 

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Published by William Rubel

I am an author who writes about traditional food and foodways. My book, The Magic of Fire (2002) is about hearth cooking. I have written an introductory history of bread, Bread, a global history (2011) and am currently writing a history of bread for the University of California Press. Other areas of interest include wild mushrooms, and specifically the treatment of Amanita muscaria in the historic record. I also write about Early Modern British Gardens, and for a more general audience, I write for Mother Earth News on bread, gardening, and more. I have an ongoing research project into the smoke-cured fermented milk of the Kenyan Samburu tribe. I am a co-director of the Samburu Lowlands Research Station, Lengusaka. I am the founding editor (1972) of Stone Soup, the magazine of writing and art by young people.

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