Kiky

Kiky is a type of fermented beverage originating from the East African nation of Kenya. It is traditionally made from the milk of cows, goats, or sheep. The fermentation process is typically initiated by allowing the milk to sit at room temperature for a period of 24 to 48 hours, during which lactic acid bacteria naturally present in the milk convert lactose into lactic acid. This process thickens the milk and imparts a sour, tangy flavor.

The exact preparation methods for kiky can vary among different communities and households in Kenya. Some recipes may involve adding specific starter cultures to ensure a consistent fermentation. The final product is often consumed as a refreshing drink, particularly in warmer climates, and is valued for its nutritional content, including protein and calcium. Kiky is also sometimes used as an ingredient in other dishes. It is a staple in many Kenyan diets, reflecting the country's pastoral heritage and the traditional use of milk products.