Amasi is soured milk and there is no shortcut to it. We take full-cream milk from a dairy outside Malmesbury, warm it, culture it and leave it in the coldroom overnight, and by the next morning it is thick and properly sour. Then it goes into the churn cold, so nothing is heated twice and nothing is stabilised. What comes out is tart rather than sweet, which is the reason the toppings work at all — they have something to push against. We make about sixty litres a week between the two of us, and when a flavour is finished it stays finished until the next batch.
“I grew up on amasi and I did not expect to find it frozen. My mother came with me the second time.” Nolwazi M. — Observatory “We walk down from the Biscuit Mill because the queue is shorter here. Get the rooibos one.” Daniel B. — Woodstock “They let my daughter taste four things before she chose, and then she chose the plain one anyway.” Farhana A. — Salt River
Shop 4, Albert Road, Woodstock. Tuesday to Sunday, 10am to 6pm. Tubs are collection only — tell us when you are coming and we will have them packed hard-frozen.
