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.
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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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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.