The traditional South African fermented milk drink is amasi. It is a thick, sour, curdled milk product traditionally made by leaving unpasteurized cow’s milk to ferment in a calabash container, hide sack, or bucket.
The milk typically ferments for one to five days, developing a sharp acidic taste and separating into a watery liquid and a thicker curd. The curd is amasi. It may be eaten or drunk and is traditionally served with pap, a maize-based porridge. Its texture and flavor are sometimes compared with yogurt or cottage cheese, but amasi is generally stronger and more acidic.
Amasi was a staple food in pre-colonial Southern Africa and remains popular in South Africa, Zimbabwe, and Lesotho. The product has several regional names: emasi in Swazi, karringmelk in Afrikaans, and mafi in Sesotho.
Commercial producers use controlled fermentation, commonly with Lactococcus lactis cultures. Traditional preparation carries cultural meaning in several communities. For example, among Zulu people, amasi has long been associated with strength and health, while in Xhosa culture it may be served to welcome a bride into her new family.