Basics
Omaere
- Preparation time
- 24 h
- Servings
- 4 servings
Ingredients
- Milk — to buy1.5 l
- Kefir — to buy3 c. à s.
- Water — to buy100 ml
- Salt — to buy1 pincée
- Sugar — to buy1 c. à s.
Preparation
Pour 1 litre of raw or pasteurised whole milk into a clean glass container or calabash — traditionally, this milk is milked that very morning.
Add the kefir as a starter culture and gently stir with a wooden spoon to distribute it through the milk.
Cover the container with a clean cloth (never an airtight lid, the culture needs to breathe) and let it ferment at room temperature for 20 to 24 hours.
Check the texture after 20 hours: the milk should have thickened and taken on a slight tang, close to a drinking yoghurt.
If you prefer a stronger omaere, add the remaining 500 ml of milk and let it ferment for another 4 to 6 hours.
Whisk the fermented milk lightly with a whisk or spoon to break up any lumps and get a smooth, creamy texture.
Adjust the consistency with a little water if you want a thinner drink, then add a pinch of salt or, for a milder version, a spoonful of sugar.
Serve well chilled in bowls or cups, either on its own as a refreshing drink or poured over crumbled oshifima, as is traditional in Oshiwambo households.