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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Amasi is a naturally fermented milk product where lactic acid bacteria convert lactose to lactic acid, causing casein coagulation at pH 4‑4.5.
Origin: Bantu‑speaking peoples (Early 19th century) — Southern Africa
See full technique reference →During fermentation, Lactobacillus spp., Leuconostoc spp., and Streptococcus thermophilus metabolise lactose to produce lactic acid, lowering the pH to 4.0‑4.5. The acid precipitates casein micelles, forming curd. The process also generates flavour compounds such as diacetyl and acetaldehyde.
Primary Reaction
Lactose → Lactic acid (via lactic acid bacteria)
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