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	<title>Mursik - Revision history</title>
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	<updated>2026-04-25T04:47:20Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wikimd.org/index.php?title=Mursik&amp;diff=6345713&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Mursik&amp;diff=6345713&amp;oldid=prev"/>
		<updated>2025-02-25T11:38:21Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 11:38, 25 February 2025&lt;/td&gt;
				&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot; id=&quot;mw-diff-left-l23&quot;&gt;Line 23:&lt;/td&gt;
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		<author><name>Prab</name></author>
	</entry>
	<entry>
		<id>https://wikimd.org/index.php?title=Mursik&amp;diff=5323299&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Mursik&amp;diff=5323299&amp;oldid=prev"/>
		<updated>2024-02-27T23:03:46Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;#039;&amp;#039;&amp;#039;Mursik&amp;#039;&amp;#039;&amp;#039; is a traditional fermented milk product from the [[Kalenjin people|Kalenjin]] community of [[Kenya]]. It is a staple food and a cultural symbol among the Kalenjin and is often served during special occasions and ceremonies.&lt;br /&gt;
&lt;br /&gt;
== Preparation ==&lt;br /&gt;
The preparation of Mursik involves a unique process that distinguishes it from other fermented milk products. The milk, usually from cows, is first boiled and then cooled. It is then poured into a specially prepared gourd known as a &amp;#039;&amp;#039;sotet&amp;#039;&amp;#039;. The inside of the &amp;#039;&amp;#039;sotet&amp;#039;&amp;#039; is coated with soot from specific trees such as the &amp;#039;&amp;#039;[[Olea Africana|Olea Africana]]&amp;#039;&amp;#039; and &amp;#039;&amp;#039;[[Acacia abyssinica|Acacia abyssinica]]&amp;#039;&amp;#039;. The milk is then stored in the &amp;#039;&amp;#039;sotet&amp;#039;&amp;#039; at room temperature for fermentation to occur. The fermentation process usually takes about one to two days, after which the Mursik is ready for consumption.&lt;br /&gt;
&lt;br /&gt;
== Cultural Significance ==&lt;br /&gt;
Mursik holds a significant place in the culture of the Kalenjin people. It is often served during special occasions such as weddings, funerals, and initiation ceremonies. It is also used as a symbol of hospitality and is often offered to guests as a sign of respect and friendship.&lt;br /&gt;
&lt;br /&gt;
== Health Benefits ==&lt;br /&gt;
Mursik is rich in probiotics due to the fermentation process. These probiotics are beneficial for gut health and can aid in digestion. It is also a good source of calcium, protein, and vitamins, making it a nutritious addition to the diet.&lt;br /&gt;
&lt;br /&gt;
== See Also ==&lt;br /&gt;
* [[Fermented milk products]]&lt;br /&gt;
* [[Kalenjin people]]&lt;br /&gt;
* [[Kenyan cuisine]]&lt;br /&gt;
&lt;br /&gt;
== References ==&lt;br /&gt;
&amp;lt;references /&amp;gt;&lt;br /&gt;
&lt;br /&gt;
[[Category:Kenyan cuisine]]&lt;br /&gt;
[[Category:Fermented foods]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
{{Kenya-food-stub}}&lt;br /&gt;
{{food-stub}}&lt;/div&gt;</summary>
		<author><name>Prab</name></author>
	</entry>
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