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Fermented milk from Tanzania
Maziwa mgando is the partly drained sour milk of Tanzania. Raw milk sours on its own for 3 to 4 days in a calabash, gourd or clay pot; then some whey is taken off and fresh milk is added, over and over, until the vessel is full of thick curd, which takes about a week.
| Raw whole cow or zebu milk | Not heated; added in batches over several days[fao-tmp] |
| Calabash, bottle gourd or clay pot | Tanzanian clay pots hold 2–4 litres[fao-tmp][ryoba] |
| Starter | spontaneous; no starter is added and the acid comes from the milk's natural flora |
Total time across the recorded steps: 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
Maziwa mgando is the partly drained sour milk of Tanzania. Raw milk sours on its own for 3 to 4 days in a calabash, gourd or clay pot; then some whey is taken off and fresh milk is added, over and over, until the vessel is full of thick curd, which takes about a week. Made in 4 steps over 10 days – 11 days. The longest step, top up with fresh milk and drain the whey, takes 7 days (FAO 1990). Lactic acid streptococci and lactobacilli naturally present in the raw milk does most of the fermenting.
| Main step | 7 daysReported[fao-tmp] | Top up with fresh milk and drain the whey |
|---|---|---|
| Temperature | 19–30 °CReported[ryoba] | Pour raw milk into the vessel and leave it covered |
| Acidity | pH 3.8–4.2Reported[ryoba] | Top up with fresh milk and drain the whey |
Unlike plain gourd sour milks, which are drunk after a day or two, maziwa mgando is built up over about a week by draining whey and adding fresh milk until the vessel is full of thick curd.
Tanzanian naturally soured milk is not boiled, so there is always a danger of tuberculosis or brucellosis (Ryoba and Kurwijila). The same paper says heating kills undesirable organisms, and that the standard method for fermented milk first boils it at 80–90 °C for 5–30 minutes to reduce its microbes. Plain naturally soured milk keeps only about 72 hours at room temperature; smoking the milk vessel is reported to extend shelf life to 20 days to 3 months. That is a keeping figure, not a safety one.
Hazards the sources name: Tuberculosis and brucellosis, a danger of Tanzanian naturally soured milk because it is not boiled.
Every number is labelled with how it is known. How this atlas is made
FAO groups maziwa mgando with other partly drained sour milks of eastern and southern Africa and suggests such concentrated milks may be ancestors of cheese, made by cattle herders to keep milk.
