Maas Vs Buttermilk

Polymathic

Polymathic

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As far as baking goes are they essentially the same thing or not?

Edit: just to add I use a scone recipe which uses Maas would I see any difference if I substitute it with buttermilk?
 
Maas, a slightly sour and thickened dairy drink, is enjoyed just as it is, with bread or added to pap. Maas can also be used as a substitute for buttermilk or yoghurt when baking rusks or muffins and it can be added to soups, pasta, smoothies, dips and sauces for a creamy taste.
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What is maas used for? | Rediscover Dairy

Maas, a slightly sour and thickened dairy drink, is enjoyed just as it is, with bread or added to pap. Maas can also be used as a substitute for buttermilk or yoghurt when baking rusks or muffins and it can be added to soups, pasta, smoothies, dips and sauces for a creamy taste.
www.rediscoverdairy.co.za www.rediscoverdairy.co.za
 
45Female said:
I used to eat mass on my Pro Nutro with sugar.
very nice
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stephen-fry-burn-the-witch.gif
 
Buttermilk is made in the same way as maas, but by using a slightly different culture. Commercially made buttermilk is also called cultured buttermilk. Cultured buttermilk should not be confused with the natural byproduct of butter churning.
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Reactions: 3WA
Let's summarize:

  • @45Female cannot post for schit
  • Buttermilk tastes amazing and maas tastes schit
  • When eating Pronutro, eat the Whole Wheat version...wheat free tastes like cardboard.


/
 
45Female said:
hey don't play with typing mistakes they repeatedly remind you of it on here or uppercase isn't always the same. Damn some people are bored on here and nit pick everything.
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Are you single or married? If that's you on your profile pic and you're available, I'd be delighted to take you out for dinner/drinks and and a night out.
 
I think next time I bake rusks, I am going to use Maas iso buttermilk just for the mozzie.
But I haver never been able to eat powdered cardboard.
 
Anyone know what culture they use when making Maas?
Or buttermilk for that matter?
Or is it a trade secret?
 
Polymathic said:
As far as baking goes are they essentially the same thing or not?

Edit: just to add I use a scone recipe which uses Maas would I see any difference if I substitute it with buttermilk?
Click to expand...
Not sure if it helps, but my scone recipe uses buttermilk. Guess they’re interchangeable then. Don’t know about taste.

It seems they’re made the exact same way but use different fermentation cultures.
 
Geoff.D said:
Anyone know what culture they use when making Maas?
Or buttermilk for that matter?
Or is it a trade secret?
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Buttermilk: Lactococcus lactis or Lactobacillus bulgaricus

Maas: L. Lactis subspecies lactis and L. lactis subspecies cremoris.

According to wiki
 
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