Traditional Milk Churning In Al-Baha Preserves Cultural Heritage And Supports Local Economy

Milk churning in Al-Baha Region has shifted from a household task to an income source. Families and artisans now present traditional dairy products at markets and heritage festivals. This activity supports local livelihoods and aligns with Saudi Vision 2030 goals on identity and sustainability.

The craft of milk churning is among the oldest known traditions in Al-Baha Region. It remains central to small-scale dairy production and relies on tools made from local materials. Women have historically led this work, which requires considerable manual effort and patience.

The process starts with milking livestock and gathering fresh milk in a sheepskin container. The milk is left to curdle before being shaken rhythmically for an extended period. This movement gradually separates the butter from the buttermilk, creating two distinct products for later use.

Traditional churning vessels, known locally as samil, exist in two main types. One is a leather container made from tanned sheep or goat skin. The other is a light metal vessel with a central opening and lid. It is often hung from a wooden tripod, allowing smoother and more efficient churning.

Milk churning in Al-Baha Region is closely linked with women’s folk chants, which accompany the work. The craft produces key regional foods such as butter, samneh or clarified butter, iqt or dried yogurt, and khather, a thick curd. These items feature in local dishes and daily meals.

Al-Baha Region has more than 200 artisans working across about 20 traditional crafts, including milk churning. Their skills help maintain the area’s cultural identity and rural knowledge. By keeping these practices active in public events, communities support heritage continuity alongside modern economic aims.

With inputs from SPA