known as amasi, is a traditional South African fermented milk product with a tangy, sour flavour and thick texture, similar to plain yoghurt, and is a staple in many traditional cultures.
Temperature, bacteria and the race against time
Management of temperatures in the production process of cheese is of the utmost importance, as the bacteria in milk double every 10 minutes at room temperature. The moment milk leaves the cow, the race is on to get it cooled and processed. The cut-off temperature for cooling is just below 5 ° C.
“ You can do a visual test on the collection of your milk, but if there is a problem, say it was without electricity for a period of time, and the temperature is still 20 ° C for an extended period, you will not pick up a problem then, but within three
6.
6. Excess cheese is placed into containers by hand before being compressed to remove excess whey.