Mursik|Kwerionik:

This is a traditional fermented milk (Yoghurt) variant of the Kalenjin people of Kenya & Uganda. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as Sotet/Tarket. The gourd is lined with soot from specific trees which add flavor to the fermented milk.
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How it is Prepared:
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A gourd is smeared inside with special charcoal called "osek" / ''Nusek''; from this, gray lines can be seen when pouring the thick, sour milk. In preparing the gourd, the Kalenjin women, for instance, make a brush (sosiot/Sosiondet) from a branch of cycad tree used to clean the inside. Brushes made from this tree are hardy and may last for up to two years before replacement.
Charcoal "osek",''Nusek'', formed from the smouldering embers of branches from the Ite or Itet tree (peanut butter cassia, scientifically known as Senna didymobotrya ), is used as a milk preservative.
Women use the embers to coat the inside of the cleaned gourd. The charcoal has various effects. It lines the inside of the gourd, reducing its porosity rendering it airtight. The smoke from the embers also has a preservative effect which prevents undesired bacterial multiplication that causes spoilage, while allowing natural souring. The charcoal smoke imparts a special flavour to the milk, and a bluish colour which is of high aesthetic value to the consumer. Having prepared the gourd, women pasteurize the milk by boiling. The
pasteurized milk is left to cool before pouring into the gourd. Finally the gourd is corked to render it airtight, making it possible for the milk to be preserved for up to a month.

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