Amasi

Amasi is in the language of the Zulu and Xhosa the name of a fermented milk, which is one of the popular food in South Africa. The name in Afrikaans is maas.

Production

Amasi is traditionally produced by cow's milk is stored in a container made of leather or a gourd for the purpose of fermentation. The milk decomposes in the calabash in an aqueous ingredient ( whey ) and Amasi.

Today ( 2013) Amasi is also produced in dairies through the use of Lactococcus lactis subspecies lactis and cremoris subspecies of. After pasteurization and packaging the milk Dick 21 days keeps it fresh at 4 ° C storage temperature.

Use as food

The Zulu and Xhosa drink Amasi mostly directly or use it by doing it over the polenta, the so-called mealie meal, or pap, pour, which is traditionally served in an earthen pot and eaten with wooden spoons. Fresh milk ( milk green ) is almost never drank in these two ethnic groups, but from and used at the dilution of Amasi, which has become hard and dry.

Indian cuisine

In the South African, Indian cuisine Amasi is used as the traditional Indian yogurt dahi, the main component of raita.

• Sour milk and fresh dairy product
• South African cuisine