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Loading...Nono is a traditional Fulani fermented milk drink sold fresh in calabashes across Northern Nigeria. It is lightly tangy, creamy, and packed with probiotics, often enjoyed with roasted groundnuts or as a refreshing accompaniment to spicy grilled meats. This homemade version captures the same rustic character using simple kitchen ingredients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 17 gCarbs
- 1 gFiber
- 16 gSugar
- 11 gProtein
- 125 mgSodium
- 380 mgPotassium
- 315 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the fermented milk base
- 4 cups whole cow's milk (pasteurized, not ultra-high temperature)
- 2 tablespoons plain live-culture yogurt
- 1 teaspoon dried ginger powder (optional)
For serving
- 2 tablespoons honey or sugar (optional)
- 3 tablespoons roasted groundnuts (coarsely ground)
- 1 pinch ground cloves (optional)
- Ice cubes for chilled serving
Directions
- Pour the milk into a heavy-bottomed pot and warm gently over low heat until it reaches about 110°F (43°C), stirring occasionally to prevent scorching; do not let it boil.
- Remove from heat and let the milk cool to roughly 100°F (38°C); test by dropping a small amount on your inner wrist—it should feel comfortably warm.
- Whisk in the live-culture yogurt and the dried ginger powder until fully combined, then pour the mixture into a clean ceramic or glass bowl.
- Cover loosely with a clean cloth (not a tight lid) and leave in a warm spot for 6 to 8 hours, until the milk has thickened into a soft, tangy yogurt with a slight wobble.
- Transfer the thickened yogurt to a clean jar and whisk vigorously for 1 to 2 minutes to break the curds into a smooth, drinkable consistency; add a splash of cold water if it feels too thick.
- Stir in the honey or sugar if using, then chill in the refrigerator for at least 1 hour to develop the cooling, refreshing character of true nono.
- Pour into small cups or calabash-style mugs over ice, top each serving with a spoonful of the ground roasted groundnuts, and finish with a tiny pinch of ground cloves.
Cook’s Notes
- Use pasteurized (not UHT) milk for the cleanest fermentation; UHT milk sometimes refuses to set with a yogurt starter.
- Fermentation time depends on room temperature—warmer climates (around 85–90°F) may set the yogurt in as little as 4 hours, while cooler kitchens may need up to 12 hours.
- Traditional vendors in Kano and Sokoto often add a small pinch of charcoal ash or raw millet to extend freshness; at home, refrigeration within 24 hours is sufficient.
- For a savory Hausa-style version, skip the honey and stir in a little crumbled feta and minced onion instead of groundnuts.
- Always stir just before serving, as the solids naturally separate during refrigeration.
