Other fermented dairy products
Is Amasi a fermented dairy product?
Yogurt
Amasi Yogurt Butter (disambiguation) Amasi language Fermented milk products
Amasi-Abstract Yogurt-Other_fermented_dairy_products Butter_(disambiguation)-Abstract Amasi_language-Abstract Fermented_milk_products-Abstract
Amasi (so called in Zulu and Xhosa, and "maas" in Afrikaans) is the common word for fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa. Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container ("igula" in isiZulu) or hide sack to allow it to ferment. The fermenting milk develops a watery substance called umlaza; the remainder is amasi. This thick liquid is mostly poured over the mealie meal (maize flour) porridge called pap, or drunk straight. It is traditionally served in a clay pot ("ukhamba" in isiZulu) and eaten with wooden spoons. Amasi is also produced commercially using "Lactococcus lactis" subsp "lactis" and "L. lactis" subsp "cremoris"  
 Amasi  Chal  Curd  Filmjölk  Kefir  Kumis  Ryazhenka  Shanklish  Skyr  Smetana  Varenets  Viili
Butter is a dairy product made by churning fresh or fermented cream or milk. Butter may also refer to: 
Amasi is a Southern Bantoid language of Cameroon. The language has no ISO code, as it had been thought a dialect of Manta, a Southwest Grassfields (Western Momo) language. 
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes. 