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Lait Caillé (Curdled Milk)

Lait Caillé (Curdled Milk) is a traditional Guinean recipe (from Guinea-Conakry) for a classic method of producing curdled milk that is typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Curdled Milk (Lait Caillé).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+20 hours fermenting)

Serves:

6

Rating:

Tags : Vegetarian RecipesDessert RecipesMilk RecipesGuinea Recipes

Curds are enjoyed in the westernmost region of West Africa, from Guinea in the south, through Senegal and up to Mauritania and Mali. Typically fresh cow's milk is used, which is fermented for between 24 and 48 hours.

Typically, these curds are served with couscous as a dessert, though they are also diluted with water to be served as a drink and are sometimes served as an accompaniment, particularly with pepper soup. The following is the classic Guinean method of making curds.

Curds can be prepared either from 500ml whole, fresh, mill, or from 200g milk powder dissolved in 250ml cold water blended with 125ml boiling water.

Ingredients:

500ml whole milk
3 tbsp live organic yoghurt (or 3 tbsp of the previous batch of curds)

Method:

Warm the yoghurt to room temperature, then blend with the milk. Pour into a plastic container with a lid. Set aside in a warm place, covered with two towels and set aside to ferment for between 12 and 20 hours.

By the following day, it should be well fermented and should have a creamy texture and a slightly sour taste.

Serve with steamed couscous as a dessert, or with boiled rice as a snack. Some serve it accompanied by sugar as a dessert.

If chilled after fermenting, it will keep for up to 2 weeks.