Amasi (fermented cow’s milk)
4
Easy
10 minutes, plus 2 days’ fermentation time
10 minutes
Making amasi is a very impressive thing to do because of the patience it requires, and because it’s not something people often do outside rural areas these days. Make amasi and make sure you have maize meal in your pantry to make umvubo!
Ingredients
Method
- 1 litre full-cream milk
- 3 T amasi
Method
Ingredients
1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well.
2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave it in a warm, dark place such as a cupboard or pantry for 24–48 hours, depending on the room’s temperature. You’ll know it’s ready when it thickens and has a slightly sour smell and taste.
3. Once thickened, refrigerate it to stop further fermentation. It will keep for about a week in the fridge. Enjoy with umphokoqo or torn brown bread.
Find more South African recipes here
Stylist: Khanya Mzongwana
Photographer: Toby Murphy
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