African RecipesTraditional Drinks

South African Amasi drink Recipe

South African Amasi drink Recipe

Amasi is fermented milk in a calabash and originates from South Africa and it is known by the names maas in Afrikaans, Magege in Tsonga, and mafi in Sesotho.

It has a thick and creamy texture, while the flavor is tart and milky, with some describing it as a mix between yogurt and cottage cheese.

Besides probiotic bacteria, amasi is also a great source of protein, calcium, iron, and magnesium. It can be drunk on its own, or combined with honey and fruit for extra sweetness.

 

 

EQUIPMENT

Muslin cloth

Spoon

Jar

Rubber Band

 

 

RECIPE INGREDIENTS

Amasi Starter Culture

Organic full fat milk

 

 

DIRECTIONS ON HOW TO MAKE SOUTH AFRICAN AMASI RECIPE

Transfer the Amasi starter culture into the clean jar and stir in milk to combine completely. Cover the mixture with a muslin cloth and secure with rubber band.

Store in a room temperature of about 20-25C out of direct sunlight or heat 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 when tilted.

Once it is set, cover and refrigerate for 7 hours. Do not stir. Serve in a calabash with spoon.

 

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

HOENDERPASTEI RECIPE

BUNNY CHOW RECIPE

MEALIE BREAD RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

READ ALSO:   How To Make Turkey Berry Drink

South African Amasi drink Recipe

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Amasi Starter Culture
  • Organic full fat milk

Instructions

  • Transfer the Amasi starter culture into the clean jar and stir in milk to combine completely. Cover the mixture with a muslin cloth and secure with rubber band.
  • Store in a room temperature of about 20-25C out of direct sunlight or heat 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 when tilted.
  • Once it is set, cover and refrigerate for 7 hours. Do not stir. Serve in a calabash with spoon.

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