Instructions

1. In a clean pot, bring the fresh cow's milk to a rolling boil over medium heat. This step is essential to eliminate any harmful bacteria and prepare the milk for fermentation.
2. Once boiling, remove the pot from heat and allow the milk to cool to room temperature. Patience is key here, as cooling too quickly can affect the fermentation process.
3. While waiting for the milk to cool, prepare the ash paste. In a small bowl, combine the wood ash with 1/2 cup of water. Stir thoroughly until you achieve a smooth, lump-free consistency.
4. Once the milk has cooled, gently stir the ash paste into the milk, ensuring it is well incorporated for even fermentation.
5. Cover the mixture with a clean cloth or a lid, leaving it slightly ajar to allow for air circulation. Set it aside in a warm area to ferment for 24 to 48 hours. Note that warmer temperatures will speed up the fermentation process, so adjust the timing accordingly.
6. After the fermentation period, strain the Mursik through a fine mesh sieve or cheesecloth to remove any solids, resulting in a smooth and creamy drink.
7. Serve the Mursik chilled in glasses. For a true Kenyan experience, pair it with traditional dishes like ugali or nyama choma.