Amasi

1. Take milk carton and put in sun.
2. Leave for a few hours.
3. ????????
4. Profit!!!
 
Well first you need unpasteurised milk. Then stick it in a sealed container in a warm environment to ferment for a few days. Then drain off the watery stuff and you're left with amasi. Not my cup of tea, and pretty dangerous doing so.

Commercially it is made with various bacteria that induce a similar reaction. In fact the same bacteria they use to produce buttermilk and cheap cheeses. You won't get hold of it though...
 
amasi is awesome with

1) sugar
2) salt and crushed black pepper
3) this green masala my mum makes
4) with green masala and cucumber
 
Why would you want to make it? It costs like R5 for a tub of the crap. Horrible stuff *shudders*. MrsC went through a phase of craving it when she was pregnant with nr1. Put me off it for life.
 
I looooove amasi and I love making things at home, from mince to boerewors to patties to salami to...

But seems I should not try making amasi, would not be cool if I get terribly sick.

Long ago my mother used to make yoghurt and amasi etc. She bought raw milk from a small dairy farm not far from home.

DJ... said:
and pretty dangerous doing so.
Click to expand...
 
You got a lot of time on your hands Helter lol...........
 
Yoghurt is fine as it is not a fermentation. It is a legitimate bacterial reaction. Amasi on the other hand is a fermentation process, well for the home-made stuff at least. It breeds harmful bacteria as well, so if you're not used to the stuff and have built up ways to deal with the bacteria in your gut, the first time you try it you will get very ill, in all likelihood.

Regardless. The stuff is horrible tasting, and has the mouthfeel of, well, let's not go there...
 
HelterSkelter said:
LOL, I am having a glass of amasi right now.
Click to expand...

If it's the commercial stuff then it resembles more yoghurt than original amasi. I've tasted the commercial stuff and while I still think it is horrid, it is nowhere near as disgusting as the home-made stuff. I nearly passed out when I walked into the rondawel purpose built for amasi fermentation. There were bags and bags of the stuff over grass that was off, and it had mixed with the off smell what I thought at the time were dead animals. Turns out that was the amasi smell.

I gave it a shot and then promptly dry-heaved, which the locals thought was hilarious and the elders thought was incredibly disrespectful, so I tried another sip with a smile on my face. And promptly ran outside to throw up properly. I cannot stomach the stuff, and I'm glad I can't, as I'd probably have been man-down with some sort of bacterial problem in my gut had I kept it in there.

Nah, keep your amasi. I'll drink my cow's liquid fresh, thanks...:D
 
Once your milk goes bad, let it keep going - you will get amasi. This is what my made does if we have milk which has spoiled.
 
Ecco said:
Once your milk goes bad, let it keep going - you will get amasi. This is what my made does if we have milk which has spoiled.
Click to expand...

Not quite. In fact not at all. Commercial milk is homogenised and pasteurized so it doesn't actually ferment properly like amasi. See fermentation is a preservative process, which is where I suspect amasi comes from in the first place. Allowing commercial milk to go off simply means that the lipids degrade and it rots. It literally rots, like bad meat. It is in no way like amasi and is quite bad for you. Especially considering the fact that it is left at room temperature, traditionally, and is in the bacterial temperature danger-zone for considerable lengths of time, without any natural defences against bacterial growth. In fact the lipids and lacose sugars will breed bacteria. Unfortunately not the same bacteria as in commercial amasi production. The bacteria you're going to grow are pretty bad for you and can kill...
 
Ecco said:
Once your milk goes bad, let it keep going - you will get amasi. This is what my made does if we have milk which has spoiled.
Click to expand...
Your maid must suffer terribly from the squirts then :D
 
Ecco said:
Once your milk goes bad, let it keep going - you will get amasi. This is what my made does if we have milk which has spoiled.
Click to expand...

Now you know why she's off work so often...
 
so wait homemade one is much worse than
52_medium_.jpg
 
DJ... said:
I gave it a shot and then promptly dry-heaved, which the locals thought was hilarious and the elders thought was incredibly disrespectful, so I tried another sip with a smile on my face. And promptly ran outside to throw up properly. I cannot stomach the stuff, and I'm glad I can't, as I'd probably have been man-down with some sort of bacterial problem in my gut had I kept it in there.
Click to expand...

I would have paid good money to see that!!! :D
 
DJ... said:
Now you know why she's off work so often...
Click to expand...
Lol. Your stomach does get used to it. I grew up eating that type of amasi and we never had any problems. The commercial amasi is of course nicer.
 
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