is a concentrated form of milk that’s been cooked at high temperatures to remove about 60% of its water content; the consistency is similar to cream. Evaporated milk is often used instead of regular milk to add body and richness to recipes.
and sour cream can be substituted for each other, but the water content of buttermilk is much higher. So you have to consider the balance of liquid and dry ingredients.
Similar to sour cream and buttermilk, Amasi is a staple in South Africa and is traditionally prepared by storing unpasteurised cow’s milk to allow for fermentation.