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Omaere is a fermented dairy product prepared in Namibia through the acidification of buttermilk [1] [2] It is produced especially in Kunene (formerly known as Kaokoland), Omaheke and Otjozondjupa regions and Botswana by the Ovaherero, Himba and Mbanderu tribes. However, it has become a popular beverage in many households and communities across Namibia and Southern Africa. [2]
Fermented buttermilk is known as omashikwa in Ovambo, mpofu in Rukwangali, and omaere in Herero. [2] Omaere is common in Namibia and used mostly with cooked oruhere (porridge, maize meal) by Herero people and by other several indigenous tribes, while many other tribes prefer to drink it on a daily basis.
In traditional Herero culture, the production of omaere is performed by the women, who are responsible for milking and acidifying the milk. Girls are taught how to milk and prepare omaere at an early age.
Omaere is also available as a mass-produced product. [3]
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs.
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.
Kumis Mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well.
Filmjölk, also known as fil, is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste.
Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated.
Kashk, qurut, chortan, or aaruul and khuruud is a range of dairy products used in cuisines of Afghan, Iranian, Turkish, Kurdish, Mongolian, Central Asian, Transcaucasian and the Levantine people. Kashk is made from drained yogurt or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.
Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands:
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics.
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly, or can be produced within the food itself by a microbe, such as Lactobacillus.
Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe, Canada, and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.
The term Leben, variously laban, liben, lben or Aɣu, Iɣi in the Middle East and North Africa, refers to a food or beverage of fermented milk. Generally, there are two main products known as leben: in the Levant region and parts of Arabia and North Africa (Maghreb), buttermilk. Leben can be served at breakfast, lunch or dinner.
The Mbanderu are a population inhabiting eastern parts of Namibia and western parts of Botswana. They speak Otjiherero, a Bantu language.
Sour cream or soured cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.
Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt. It has been traditionally prepared in barrel churns or skin bags. Despite the similar name, it is distinct from ayran. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek could also be obtained from yayık ayranı when heated.
