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Fermented by Moon Cycles, Not Hours
Oolapa honors olapa, the Maasai word for moon. For millennia, our ancestors fermented raw milk by moon cycles—no shortcuts, no modern methods. Just grass-grazed milk, time, and living probiotics that develop over weeks. This is ancestral wisdom in every jar.
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Oolapa comes from the Maasai olapa, meaning moon. This is Maziwa Mala—traditional African fermented milk—a living food fermented for weeks to months, not hours.
What makes it different from everything else:
🌙 Time: 1 week to 2+ months (not 10-48 hours like kefir or yogurt)
Method: Wild fermentation from raw grass-grazed milk with traditional charcoal filtration
Living: Beneficial bacteria continue developing in your jar
Heritage: Thousands of years of ancestral African wisdom, not modern food science
This isn't kefir. This isn't yogurt. This is Maziwa Mala—what our ancestors made and what your gut has been missing.
What Makes Oolapa Different
- Extended fermentation: 2+ months vs. commercial kefir's 10-48 hours
- Traditional charcoal filtration from African ancestral methods
- No commercial cultures: Wild fermentation using naturally occurring bacteria
- Living probiotics: Continues developing flavor and beneficial bacteria
- Raw, never heated: Preserves natural enzymes throughout
FAQ
How is this different from store-bought kefir or yogurt?
Commercial kefir and yogurt are made from pasteurized milk with added commercial cultures and fermented for 10-48 hours total. Oolapa uses raw milk, no added cultures, and ferments for 1 week to 2+ months using traditional African methods with charcoal fermentation. The result is completely different in flavor, probiotic diversity, and complexity.
What does it taste like at different stages?
The flavor evolves throughout fermentation: 1 week: Bright, tangy, mild—gentle introduction. 2 weeks: More pronounced tang, developing character. 1 month: Deep, robust tang with complexity. 2+ months: Intensely tangy (tangynism)—maximum probiotic development.
How should I store it?
Keep refrigerated. Do not freeze. Always use a clean spoon and close lid immediately after use.
Note: Oolapa is a living product—beneficial bacteria continue developing even in the refrigerator, though at a slower rate. Refrigeration slows fermentation for a milder, mellower taste while maintaining product quality and safety.
Can I choose how long it's been fermented?
Yes! We offer different fermentation stages—from 1 week (milder, bright) to 2+ months (intensely tangy). You can also try our Tasting Flight with multiple ages to discover which stage you prefer.
Can I use it as a meal replacement?
Yes! Fermented milk has been used as a complete meal in traditional pastoral communities for thousands of years. Rich in protein, healthy fats, and living probiotics, it provides substantial nutrition. In the Maasai Reset protocol, fermented milk is consumed as part of meals alongside meat and other animal-based foods. Start with 8-16 oz and listen to your body—many find it deeply satiating.
Can I return the glass packaging after use?
Yes! We encourage returning clean glass jars for reuse—it reduces waste and honors sustainable practices. Rinse with hot water (no soap needed) and return at your next delivery. We'll sanitize all returned jars in our commercial facility before reuse. If you prefer to clean it yourself, use boiling water or fragrance-free soap only. Avoid fragranced soaps—they can affect future batches. We'll provide a small credit toward your next purchase for each jar returned.
What's included in the Founding Members program?
Starting January 2026, founding members receive: Weekly deliveries of fresh fermented raw milk, Choice of fermentation stages (1 week to 2+ months), Exclusive member pricing, First access to new products (raw honey coming soon), Direct connection to our fermentation process, Limited to 20 founding members.
Is this safe to consume?
Extended fermentation significantly lowers pH, creating an acidic environment. We source from a family-owned California dairy that's regularly tested per state requirements.