Amasi yoghurt, which is sometimes called Amasai, is traditional, fermented milk beverage that is very similar to Milk Kefir. It has the consistency of a liquid yogurt and has a fairly mild, slightly tart flavour. A nutritional staple for most South Africans for hundreds of years now, Amasi yoghurt has recently come into the mainstream more as fermented foods have continued to gain attention and praise.
Amasai is commonly consumed throughout South Africa. Fermentation has a long history in Africa as a means of preserving foods naturally, even without conveniences of modern life such as freezing or refrigeration. Amasi yoghurts taste is described as a cross between cottage cheese and plain yogurt; as with other fermented/sour foods, most people say that you either love the taste or hate it.
As a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our starter culture, and wait for the magic to happen.
During the summer and for international orders. We ship our yoghurts dehydrated to ensure they reach you in the best condition.
These get dehydrated onto sterile cotton wool and rapidly dehydrated using a machine. Sometimes we dehydrate onto parchment paper and peel the yoghurt off once dried. Ensure you remove the cotton wall / paper from the yoghurt after activation.
To activate your yoghurt, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. Place the dried yoghurt into the milk and leave it for 12-36 hours until you notice that the milk has set and started to turn into yoghurt. Then remove two tablespoons from the mixture and follow the instructions below as per normal.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Amasi yoghurt to reculture the next batch before you add any flavourings.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.
We offer free shipping on all UK orders. We also offer international postage options.
Our cultures are Organic Certified by The Organic Food Federation.
We guarantee all our products to work, or we will replace them free of charge.
Where stated, many of our products are vegan friendly.