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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.


Organic Certified Amasi Yoghurt Starter Culture

Rated 5.00 out of 5

Organic Certified Bulgarian Yoghurt Starter Culture

Rated 4.86 out of 5
£9.25 £7.50

Organic Certified Caspian Sea Yoghurt Starter Culture

Rated 4.75 out of 5

Organic Certified Filmjolk Yoghurt Starter Culture

Rated 5.00 out of 5

Organic Certified Greek Yoghurt Starter Culture

Rated 4.25 out of 5
£9.25 £7.50

Organic Certified Langfil Yoghurt Starter Culture

Rated 5.00 out of 5

Organic Certified Piima Yoghurt Starter Culture

Rated 5.00 out of 5

Organic Certified Russian Thickset Yoghurt


Organic Certified Viili Yoghurt Starter Culture

Rated 4.90 out of 5

How to make Amasi Yoghurt

Activating your dehydrated yoghurt starter.

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.

  • 500ml of pasteurised milk (whole milk works best). Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Amasi yoghurt starter culture.
  • Fill a bowl with 500ml of milk. Boil the milk before hand and then allow it too cool back down to room temperature. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of yoghurt.
  • Add your Amasi yoghurt starter to the milk and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 12-48 hours until the yoghurt has set. Once set, place the yoghurt in the fridge to cool.
  • Before you eat it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t eat your Amasi yoghurt that day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt culture at least once a week to keep it healthy and active.

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.

Do I have to use dairy milk?

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.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
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Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

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We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.