Ingredients
Soured milk
- 2 litreswhole milk
- 4 tbsplive omaere or plain yoghurt, as starter
To serve
- oshifima or maize porridge, hot
- a pinch of salt
Directions
- Warm the milk to about 30°C (86°F) and stir in the starter until evenly mixed.
- Pour into a calabash, a clay pot or a jar, and cover with a cloth rather than a lid so the gas can escape.
- Leave at warm room temperature for two to three days. It will thicken and separate into a firm curd above a layer of whey — that separation is what omaere is, not a fault.
- Pour off most of the whey but leave enough to keep the curd loose rather than dry. Keep the whey; it is drunk cold.
- Stir the curd smooth and chill thoroughly.
- Serve cold with hot oshifima or maize porridge, spooning it over so it half melts in, with a pinch of salt.
- Keep four spoonfuls back to start the next batch — a calabash used continuously carries its own culture and eventually needs no starter.
Technique
- Cover with cloth, never a sealed lid. Trapped gas forces the curd apart unevenly.
- The separation into curd and whey is correct. Stirring to prevent it just breaks the curd.
- Two to three days in Namibian warmth; longer in a cool kitchen.
Substitutions
- Buttermilk as the starter, closer in character than yoghurt.
- Goat’s milk, which sours faster and comes out sharper.
Variations
- The Lesotho mafi, Swazi emasi and Zulu amasi are the same preparation.
- Drained through cloth it thickens into a spread.
History
Milk soured in a calabash by the Herero and Ovambo, thick and sharp, eaten with porridge or drunk on its own.
Frequently asked questions
What is Omaere?
Omaere is a cheese & dairy from Namibia: herero-style naturally soured milk. Milk soured in a calabash by the Herero and Ovambo, thick and sharp, eaten with porridge or drunk on its own.
How long does Omaere take to make?
Omaere takes 10 min plus 2 to 3 days souring of preparation and no cooking at all. The recipe makes makes about 1.5 litres. It is rated easy to make.
What can I substitute in Omaere?
Yes, within limits. Buttermilk as the starter, closer in character than yoghurt. Goat’s milk, which sours faster and comes out sharper.
What is the most important thing to get right in Omaere?
Pour into a calabash, a clay pot or a jar, and cover with a cloth rather than a lid so the gas can escape.
