Mursik – Traditional Kenyan Fermented Milk (Modern Smoky Twist)

Learn how to make authentic Mursik, a fermented Kenyan milk drink, using simple kitchen tools no gourd required!

What is Mursik?

Mursik is a beloved kenyan fermented milk drink from the kalenjin community, traditionally stored in a smoked gourd (sotet) lined with a herbal charcoal (segetet or itet). This creates a probiotic-rich, slightly smoky and tangy dairy beverage enjoyed with staples like ugali and roasted maize.

This modern version recreates the smoky depth with Lapsang Souchong tea and activated charcoal, making it accessible for any kitchen!

Ingredients (serves 2-4)

Whole cow’s milk- 500ml
Natural plain yoghurt (live culture) – 3 tbsp as starter
Food-safe activated charcoal – ¼ tbsp (or crushed charcoal from smoked herbs if available)
Lapsang Souchong tea (smoky) – 1 bag or 1tsp loose leaf
Water – ½ cup
Pinch of sea salt

Optional Traditional Touch

To mimic authentic mursik, burn a small piece of clean hardwood or herbal stick, let it char, then drop it into the milk mixture. Remove after 12 hours.

Instructions

1. Create the smoky infusion

Steep lapsang souchong tea in ½ cup hot water for 3-5minutes. Then cool completely.
This tea enhances the smoky essence, replicating the traditional gourd infusion.

2. Prepare the fermentation jar

In a clean glass jar or clay pot, mix milk, yoghurt starter, cooled smoky tea and activated charcoal.

3. Ferment the Milk

Cover loosely with a cloth or lid.
Leave at room temperature (avoiding direct sunlight) for 24-48 hours.
The mixture will thicken and develop a tangy, smoky taste.

4. Taste & chill

Taste after 24 hours for stronger flavor, let it ferment longer.
Refrigerate and serve cold.

Serving & pairing suggestions

Enjoy chilled in clay mugs or small glasses.
Pair with ugali, roasted maize, sweet potatoes or nyama choma.
Fusion twist: sprinkle with cinnamon or nutmeg for a warming spice balance.

Probiotics benefits & fermentation safety

Mursik is naturally rich in probiotics, supporting gut health and digestion. With proper clean handling, homemade fermented milk is just as safe as yoghurt or kefir!