Amasi is the common word for fermented milk that tastes like cottage cheese or plain yoghurt. It is very popular in South Africa. Amasi is traditionally prepared by storing unpasteurized 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 drank 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 subspecies lactis and L. lactis subspecies cremoris.