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Khanya Mzongwana

Khanya Mzongwana

Recipes & Articles by Khanya Mzongwana

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Coal-roasted potato salad

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Coal-roasted potato salad

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Amasi (fermented cow’s milk)

Beverage recipes

Amasi (fermented cow’s milk)

10 minutes

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Amasi (fermented cow’s milk)

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 2 days’ fermentation time

Cooking Time 10 minutes

Ingredients

1 litre full-cream milk
3 T amasi

Method

1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well.

2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave it in a warm, dark place such as a cupboard or pantry for 24–48 hours, depending on the room’s temperature. You’ll know it’s ready when it thickens and has a slightly sour smell and taste.

3. Once thickened, refrigerate it to stop further fermentation. It will keep for about a week in the fridge. Enjoy with umphokoqo or torn brown bread.

Find more South African recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy