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Amasi

Name: Amasi
Prep time: PT5 minutes
Cook time: PT0 minutes
Total time: PT2-3 days
Yield: 8
Cuisine: South Africa
Ingredients: 2 liters (approximately 8 cups) undefined Raw whole milk (Ensure the milk is fresh and raw for natural fermentation. Pasteurized milk will not ferment properly without a starter culture.)

South African Fermented Milk

A traditional South African fermented milk, Amasi, is a thick, tangy, and probiotic-rich beverage. It's naturally soured and thickened by beneficial bacteria present in raw milk.

準備時間5 minutes

調理時間0 minutes

合計時間2-3 days

分量8

難易度Easy

2件の編集· Feb 8

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🧂 材料

2 liters (approximately 8 cups) Raw whole milk(Ensure the milk is fresh and raw for natural fermentation. Pasteurized milk will not ferment properly without a starter culture.)

👨‍🍳 作り方

1
Prepare your container: Ensure a clean, non-reactive container is ready. Traditionally, a calabash (gourd) was used, but a glass jar, ceramic pot, or food-grade plastic container will work. Avoid metal containers as they can react with the milk during fermentation.
⏱️ 1 minute
2
Pour the raw milk into the clean container. Fill it no more than three-quarters full to allow space for expansion as it ferments.
⏱️ 1 minute
3
Cover the container loosely. This allows air to circulate while preventing dust or insects from entering. A clean cheesecloth secured with a rubber band, a loose-fitting lid, or a clean kitchen towel works well.
⏱️ 1 minute
4
Ferment at room temperature: Place the container in a warm spot in your kitchen, ideally between 20-25°C (68-77°F). Avoid direct sunlight. Let the milk ferment undisturbed for 2 to 3 days. The exact time will depend on the ambient temperature and the natural bacteria present in the milk.
⏱️ 2-3 days
5
Check for readiness: After 2 days, check the milk. It should have thickened considerably, resembling yogurt or a very thick cream, and developed a pleasant sour aroma. If it's still too liquid or not sour enough, continue fermenting for another day, checking periodically.
⏱️ Ongoing check
6
Stir and serve: Once the desired consistency and sourness are achieved, stir the Amasi gently. It can be consumed immediately as is, or served with a meal. It has a tangy, slightly sour taste and a thick, creamy texture.

調理履歴を記録する

💡 プロのコツ

✓Natural fermentation relies on the wild yeasts and bacteria naturally present in raw milk. The warmer the environment, the faster it ferments.
✓Amasi is a rich source of probiotics, beneficial for gut health.
✓This is a traditional beverage enjoyed across South Africa, often as a staple accompaniment to meals.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a thicker Amasi, use milk with a higher fat content or extend the fermentation time slightly.
For a more sour taste, allow it to ferment for an extra day or two, or use a slightly warmer fermentation temperature.