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Organic Amasi Yoghurt Starter

Organic Amasi Yoghurt Starter

Organic Amasi Yoghurt Starter


98 in stock

£5 OFF by paying with Moona

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Organic Certified Amasi Yoghurt Starter

Amasi yoghurt, which is sometimes called amasai, is traditional, fermented milk beverage that is very similar to Milk Kefir. It has the consistency of a liquid yoghurt and has a fairly mild, slightly tart flavour. A nutritional staple for most South Africans for hundreds of years now. Organic amasi yoghurt starter cultures have recently come into the mainstream more as fermented foods have continued to gain attention and praise.

Amasi is commonly consumed throughout most of South Africa. Fermentation has a long history in Africa as a means of preserving foods naturally, even without conveniences of modern life such as freezing or refrigeration. Amasi yoghurts taste is described as a cross between yoghurt and vinegar; as with other fermented/sour foods, most people say that you either love the taste or hate it.

Amasi yoghurt starter is a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our freeze-dried organic amasi starter culture, and wait for the magic to happen.

Allergens – Contains milk (cows).

Recommended activation date for culture:
1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.

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Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.



If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.

What to do once your Organic Certified Amasi Yoghurt Starter arrives:

Yoghurt starters are freeze dried and can be stored at room temperature until the activation date on the back of the packet. If you do not plan to activate the yoghurt before that date, it can be stored in the freezer for up to 2 years.

What equipment do I need?

A glass jar and a breathable cover such as a muslin cloth or paper towel.

What ingredients do I need?

Pasteurised whole milk.

Activation Process:

To activate the organic amasi yoghurt starter, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. We recommend boiling the milk for the activation stage so that any microbes in the milk are killed off, giving the starter the best chance of success, Put the milk into a jar (ideally 1 litre capacity). Place the sachet of freeze dried yoghurt into the milk and cover the jar to stop dust getting in. Do not cut off the airflow completely. A paper towel fastened with a rubber band works well. Leave it at room temperature for 24-72 hours until you notice that the milk has set. Then proceed with the steps listed below.

Fermentation Process:

  • Add 850ml of milk to the jar already containing the activated yoghurt from the step listed above. The milk can be cold and straight from the fridge.
  • Cover the jar again and leave it at room temperature for 12-48 hours until the yoghurt has set. The yoghurt is sensitive to temperature. The warmer it is, the faster it will set. During the summer, check the yoghurt every 12 hours. During the winter, it can take a couple of days to fully set.
  • Once set, place the organic amasi yoghurt starter in the fridge to cool. The cooling process will help the yoghurt to thicken. Please note that mesophilic yoghurts never really get that thick and are often more suited as drinking style yoghurts.
  • Before you eat it, remove some to reculture the next batch. You want roughly one tablespoon of the yoghurt per 500ml of milk you wish to culture.
  • If you can’t eat all of the yoghurt that day, it will keep in the refrigerator for 7 days. You can use it to reculture other batches during that time.
  • Ensure you reculture the yoghurt at least once a week to keep it healthy and active.




Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough yoghurt to reculture the next batch before you add any flavourings.

Do I have to use dairy milk?

This yoghurt will work great with any type of animal milk. This includes goats, sheep and buffalo milk.

In regards to milk alternatives,  all of our mesophilic yoghurt cultures will usually ferment anything with sugar in to some degree (soy milk, coconut milk etc). However, this weakens the yoghurt culture over time.

As one time batches most people find it works out just fine. NEVER try and reculture a new batch from a batch made with a milk alternative! Make one time batches only. ALWAYS make sure that you have a supply of animal milk cultured yoghurt as a backup. For this reason, this starter is not suitable as a vegan alternative.

People have different levels of success with milk alternatives and we can’t really offer any advice other than to experiment to see what you can get to work with your yoghurt starter.

Can I use raw milk?

Yes you can. However we would still recommend you follow the activation process with pasteurised milk. Another thing to note is that due to the high microbe and bacterial levels present in raw milk, the yoghurt starter will compete for dominance. This can lead to a thinner yoghurt overall.

Can I take a break from making yoghurt?

You can freeze the yoghurt for short periods of time (1-3 months). Beyond that the bacteria will start to decline.

You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well ventilated area. Dehydrated starters can be kept in the freezer for a number of years without losing potency.

Sadly neither of these methods are full proof and we can not guarantee they will always work. Overall though success rates are very high. The best way to preserve the bacteria in the starter it to use a freeze dry method which requires specialist equipment.