Mursik is a traditional rancid milk variant of the Kalenjin people of Kenya.
It can be made from cow or goat milk and I fermented in a specially made Calabash ground locally Know as Sotet.
Mursik can be prepared from a full gourd of milk corked all at once.
The fermented milk provides the culture for the new milk, and seems to accelerate its ripening. After the gourd is full, it is corked for awhile to achieve a varied consistency of proper sour milk, and results in a clear, sharp liquid in which white globuses of butter float, shaken well.
At the same time there’s a type which gives a white porridge like consistency. And this is the fast fermenting process. You can also pour in a pint every three days or so for better prepation.
Another variant of Mursik is called Rotik. This variant contains blood mixed with milk and let to ferment and has a slightly pink colouration.
This variant is rare to come by as the practice of drawing blood from cattle is no longer being practiced widely. The Pokot culture mostly practice Rotik and definitely called Kimrang.
And this variant is rich in protein and iron and was given to wounded warriors in battles or a woman who had just delivered.
Finally, lactic acid in the composition of fermented milk products stimulates the functions of various digestive glands, so it fosters the digestive process. The regular consumption of sour milk also improves the function of the intentines, helping to avoid constipation.