Sour Milk (emasi)
Sour Milk, known as Emasi in Eswatini, is a traditional fermented milk beverage that is popular in Eswatini Cuisine. It is a tangy and refreshing drink that can be enjoyed on its own or used in cooking and baking.
Ingredients
- 1 liter of fresh milk
- 2 tablespoons of plain yogurt with live cultures
Instructions
- Heat the milk in a saucepan over medium heat until it reaches 110°F (43°C).
- Remove the milk from the heat and let it cool to 110°F (43°C).
- Stir in the plain yogurt with live cultures.
- Pour the mixture into a clean glass jar and cover it with a clean cloth or paper towel secured with a rubber band.
- Let the jar sit at room temperature for 48 hours, or until the milk has thickened and developed a tangy flavor.
- Once the milk has fermented, refrigerate it for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 2 days
- Total time:
- 10 minutes
- Cooking method
- Fermentation
Nutritional facts per 1 serving
- Calories
- 100 per serving
- Protein
- 8g
- Fat
- 5g
- Carbohydrates
- 6g
Supplies
Glass jar Clean cloth or paper towel Rubber band
Tools
Saucepan
Serving suggestions
Serve the sour milk cold as a refreshing beverage or use it in recipes that call for buttermilk or yogurt.
Tips & tricks
Make sure to use a clean jar and utensils to prevent the growth of harmful bacteria during the fermentation process.
Cost
$5