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Fermented milk from Mozambique
Masse is the Mozambican member of a south-east African family of partly drained sour milks. Raw milk sours in a calabash, gourd or clay pot, some whey is taken off and fresh milk added until the pot is full of curd. FAO notes that in Mozambique the milk is curdled with a plant enzyme; the plant is not named.
A short entry: the sources we found record only what is said here about Masse itself. Its own sources do not record how it is made, so the steps and scenes below are those of Maziwa mgando, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Masse.
| Raw whole cow or zebu milk | Not heated[fao-tmp-ii] |
| A plant (vegetable) enzyme | Named only as a vegetable enzyme; the plant is not identified[fao-tmp-ii] |
| Starter | spontaneous souring from the milk's own bacteria, with a plant enzyme to curdle it |
Total time across the steps of Maziwa mgando: 10 days – 11 days
What changes: Embers of a chosen wood smoke the inside of the milk vessel
Among pastoralists such as the Maasai, milk vessels are smoked with specific woods that make embers. Ryoba and Kurwijila say the smoke appears to improve colour and flavour and to extend shelf life to 20 days to 3 months. This step is a pastoralist practice and not every household does it. Output: smoked vessel.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Masse is the Mozambican member of a south-east African family of partly drained sour milks. Raw milk sours in a calabash, gourd or clay pot, some whey is taken off and fresh milk added until the pot is full of curd. FAO notes that in Mozambique the milk is curdled with a plant enzyme; the plant is not named. Made in 2 steps over 10 days – 11 days. The longest step, drain some whey, add fresh milk, repeat, takes 7 days (FAO 1990).
| Main step | 7 daysReported[fao-tmp-ii] | Drain some whey, add fresh milk, repeat |
|---|
In the FAO account, masse is curdled by a vegetable enzyme, a remark FAO makes for Mozambique alone in its group.
Made from raw, unheated milk. CDC says raw milk and products made from it can carry Campylobacter, E. coli, Listeria, Brucella and Salmonella, with higher risk of serious illness for pregnant women, adults over 65, children under 5 and people with weak immune systems.
Every number is labelled with how it is known. How this atlas is made
FAO suggests these concentrated sour milks were developed by cattle-herding peoples as a way to keep milk, and may be an ancestor of cheese.
