How is Amasi made and what is the fermentation process?
Amasi is a fermented milk. In a published study of traditional household production in Eswatini (called emasi there), raw milk was left to ferment naturally at room temperature, 25 to 30 degrees C, for 2 to 3 days. Lactic acid bacteria turn lactose into acids, which lowers the pH.
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In this article
How is amasi made?
A peer-reviewed study of household production of emasi, the Eswatini name for amasi, reports that households let raw milk “naturally ferment at room temperature (25-30 °C; 2-3 days)” in plastic or metal containers or clay pots. Some whey is drained to get a thicker product.
What is the fermentation process?
Lactic acid bacteria ferment the milk sugar, lactose, into organic acids. The acid raises the acidity and lowers the pH, which thickens and sours the milk. In the study the average pH was 4.68 (range 4.31 to 5.03) and titratable acidity averaged 0.9%.
What bacteria are involved?
The dominant ones were Lactococcus lactis subsp. lactis and Leuconostoc species, with Lactobacillus plantarum, Lb. paracasei and Lb. brevis also found. The container type affected the mix of microbes.
What is back-slopping?
Producers often start a new batch with a little of a previous one. The paper defines this as “inoculation using substrate from a previous fermentation.”
Is commercial amasi made the same way?
The study does not describe commercial production. It only reports that commercial amasi in Venda, South Africa, had a pH of 4.22 to 4.34 and acidity of about 0.8%, close to the household samples.
Can I make or store it safely at home?
We found no official food-safety source for home fermentation of raw milk or for how long amasi keeps unrefrigerated, so we give no instructions or times. Ask a local extension or health service.
People also ask
How is amasi made?
Traditionally raw milk ferments naturally at room temperature for 2 to 3 days. Lactic acid bacteria sour and thicken it.
What bacteria are in amasi?
A study of emasi found mostly Lactococcus lactis and Leuconostoc, plus several Lactobacillus species.
What is back-slopping?
Starting a new batch with some of a previous fermentation.
Sources
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