Emasi

Name: Emasi
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Eswatini
Ingredients: 4 cups fresh whole milk; 2 tbsp existing emasi or plain live-culture yogurt, as starter; Pinch of salt, optional; Extra milk, for replenishing the culture; Sishwala (maize porridge), for serving alongside; A clean cloth, for covering the container

6 servings10 min prep0 min cookEasy Eswatini

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The Story Behind It

The Tale of Emasi

Emasi, naturally fermented milk similar to South African amasi, is a traditional Southern African dairy product made by letting raw milk sour and thicken over a few days, a preservation technique predating refrigeration. It's a staple of Swazi rural diets, often eaten with maize porridge.

Ingredients

Scale:· 6 servings

4 cups fresh whole milk
2 tbsp existing emasi or plain live-culture yogurt, as starter
Pinch of salt, optional
Extra milk, for replenishing the culture
Sishwala (maize porridge), for serving alongside
A clean cloth, for covering the container

Instructions

1Pour the fresh milk into a clean calabash, clay pot, or glass jar.
2Stir in the starter culture.
3Cover with a breathable cloth and leave at warm room temperature for 2-3 days until thickened and pleasantly sour, with clear whey visible at the edges.
4Stir well before serving.
5Serve chilled on its own or poured over sishwala porridge.

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