This is still in process — jan 24, 2024
Start with sour milk. Naowato stage.
Breaks into curds and whey. The curds retain the name Kule naowato and the whey is called ngarro.
You either drink it, give it to the dogs, or throw it away, depending on circumstances. 9This was the same in Europe. )
Now, we have the kule noawato, without the water. This is then put into a churn, a container to shake, and that makes ngorno, butter.
The butter is melted to form ghee, lksich.
The water that breaks from the ngorno is then cooked to make raging
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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Samburu Research 