Why Maas is so good for you

Maas or Amasi  is fermented milk, a traditional South African health drink.  Historically, maas was prepared in a calabash—a hollowed-out gourd—by many South African communities. The calabash, with its porous surface, harbours lactic acid bacteria from previous batches, naturally inoculating each new batch of milk. Many communities are lactose intolerant and as the bacteria utilises the lactose in the milk to produce lactic acid, the maas is easily digestible. The lactic acid also helped to preserve the milk before refrigeration.  Calabashes were passed down through generations fostering a sense of community and continuity.

Today maas can be made simply by adding a mesophilic culture, CHN-22,  available from Finest Kind, and letting it  ferment at about 20°C for 16 – 24 hours.

It has fantastic health promoting properties and an impressive nutritional profile as follows:

• Digestive Health: The live cultures in maas support a healthy gut microbiome, aiding digestion and strengthening immune function.
• Lactose-Friendly: Fermentation reduces lactose content, making maas easier to digest for those with lactose intolerance.
• Nutrient Dense: Maas is rich in calcium (for bones and teeth), vitamin B12 (for nerve and cognitive health), potassium (for blood pressure), high-quality protein (for muscle growth), and vitamin A (for vision and immunity).
• Cardiovascular Support: Its high potassium and low sodium content help maintain a healthy blood pressure and reduce cardiovascular risk.
• Satiety and Blood Sugar: The organic acids produced during fermentation slow gastric emptying, supporting blood sugar control and reducing hunger

If we dig a bit deeper and look at the first point above, the gut microbiome, then just one of the bacteria found in maas, Lactococcus lactis has the following health benefits:

• Immune System Support: Stimulates the production of cytokines (e.g., interferon-γ, TNF-α), enhancing the body’s defenses against infections.

• Gut Health: Helps maintain intestinal homeostasis and improves mucosal immunity, supporting a healthy gut barrier.
• Anti-inflammatory Effects: Modulates immune responses, reducing chronic inflammation and potentially benefiting conditions like inflammatory bowel disease.
• Antimicrobial Activity: Produces lactic acid and other substances that suppress harmful bacteria in the gut.
• Lactose Digestion: Aids in breaking down lactose, making Maas more tolerable for those with lactose intolerance.

The best way in which to benefit from the nutritional aspects of maas is to drink it chilled or to make smoothies. Maas can be used as an ingredient in baking bread or scones but unfortunately the probiotic effect of the maas will be lost. The high temperatures will kill the bacteria.