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Amasi is fermented milk in a calabash. This local dairy beverage originates from South Africa and it is known by the names maas in Afrikaans, Magege in Tsonga, and mafi in Sesotho.
This popular milk beverage, which tastes like cottage cheese or plain yogurt, is traditionally made by fermenting unpasteurized cow’s milk in a calabash or container and separating the water, known as Umlaza, from the thick liquid, known as amasi.
It is fermented milk, derived primarily from cattle but also from goats, is high in probiotics, and is a great source of calcium, Vitamin E, iron, magnesium, and protein. It’s usually served over a Mealie meal (pap) or eaten straight from a calabash with wooden spoons.
What is Amasi?
It is typically made by fermenting unpasteurized cow’s milk in a calabash container or hide bag. The fermenting milk produces a watery fluid known as umlaza, with the remainder becoming amasi.
This thick liquid is mostly poured over mealie meal porridge called pap. It is traditionally served in a clay pot with wooden spoons and eaten, although it can also be sipped.
What Is Amasi Called in English?
In English, amasi is often referred to as “sour milk” or “fermented milk.” While there isn’t a direct one-word translation, this is used to describe the drink.
Is Amasi The Same As Buttermilk?
Buttermilk is produced similarly to maas, but with a slightly different culture. Cultured buttermilk is another name for commercially produced buttermilk. Cultured buttermilk is not the same as the natural result of butter making.
Is Amasi the Same as Kefir?
No, amasi and kefir are different. Amasi is a fermented milk similar to yogurt, while kefir is a fermented milk drink made with kefir grains, which contain a mix of bacteria and yeast. Amasi has a thicker, more sour taste, while kefir is more effervescent and has a slightly tangy flavor.
Is Amasi the Same as Sour Milk?
Yes, amasi is essentially the same as sour milk. It’s fermented milk that has been allowed to naturally sour and thicken, similar to buttermilk or yogurt.
What Is the Difference Between Yoghurt and Amasi?
The difference between yogurt and amasi is in the fermentation process and texture. Yogurt is fermented using specific bacterial cultures, resulting in a smooth and creamy texture, while amasi is fermented naturally, often leading to a thicker, more lumpy consistency with a tangier flavor.
How To Preserve Amasi
When this fermented milk product is ready for consumption, it is usually served with pap or eaten on its own, and it is not usually stored for a long time. However, refrigerators are available these days and can be stored longer in the refrigerator.
What Does Amasi Do to Your Body?
This fermented milk has the potential to improve gastrointestinal health. It contains probiotics, which can help to enhance digestive health and alleviate common difficulties like bloating and constipation. It can also help to strengthen a person’s immune system.
Amasi
Equipment
- Plastic Spoon
- Glass Jar
- Coffee Filter
- Rubber Band
Ingredients
- 2 tbsp Amasi Starter Culture
- 500 ml Organic full fat milk
Instructions
- Pour the Amasi starter culture into the clean glass jar.
- Add milk to the jar.
- Stir properly, there is no need for an electric mixer.
- Cover the mixture with a muslin cloth or coffee filter and secure it with a rubber band.
- Store in a room temperature of about 20-25C out of direct sunlight and a direct heat source.
- Store for about 12-24 hours or more till the sets like gelatine. The best way to find out is by tilting the jar, it should firmly pull away from the side of the jar as a single mass.
- Once it is set, cover and refrigerate for 7 hours. Do not stir.
- Serve in a calabash with a wooden spoon.
