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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Amasi is a traditional Kenyan fermented milk produced by lactic‑acid bacteria via back‑slopping.
Origin: Maasai and Turkana peoples (Traditional) — Kenya
See full technique reference →During fermentation, lactic acid bacteria metabolize lactose into lactic acid, lowering the pH to 4.5–4.8 and producing a protein‑rich beverage. The process also generates CO₂ and minor flavor compounds, contributing to the characteristic tangy aroma. Back‑slopping introduces a stable microbial consortium that suppresses spoilage organisms.
Primary Reaction
C12H22O11 → 2 C3H6O3 (lactose → lactic acid)
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Key Variables