Corn masato is a traditional Colombian fermented drink with a sweet, mildly tangy flavor and a smooth, creamy texture. It is made with cooked white corn, panela and warming spices, then left to rest until it develops its signature fermented character.
In Colombia’s Andean regions, masato is closely connected to everyday food traditions. It is often served cold with baked or fried snacks such as almojábanas, pandebonos, empanadas and butter cookies. Fresh masato tastes sweeter, while a longer fermentation produces more bubbles, acidity and aroma.
Ingredients
- 250 g dried white hominy corn (about 1 1/2 cups)
- 2.5 liters water
- 300 g panela, grated or chopped (about 1 1/2 cups)
- 2 cinnamon sticks
- 4 whole cloves
- 2 g active dry yeast (1/2 teaspoon)
- 100 ml warm water (1/3 cup)
Preparation
- Rinse and soak the corn, wash it thoroughly and cover it with water for 10 to 12 hours. This helps the kernels soften and cook evenly.
- Cook the corn, drain it and place it in a large pot with 2 liters of water, the cinnamon sticks and cloves. Cook over medium heat for 1 1/2 to 2 hours, until the corn is very tender and easy to crush between your fingers.
- Blend the mixture, remove the spices and let the corn cool briefly. Blend it with part of the cooking liquid until smooth and creamy. Strain it through a fine sieve if you prefer a silkier drink.
- Sweeten the masato, dissolve the panela in the remaining 500 ml of water, heating it only until melted. Let it cool completely, then mix it into the blended corn base.
- Start the fermentation, stir the yeast into the warm water and let it stand for 5 minutes. Add it only when the masato is cool or barely warm, never hot, then stir with a clean spoon.
- Let it ferment and serve, cover the container with a clean cloth or a loosely fitted lid. Leave it at room temperature for 24 to 48 hours, depending on how tangy you like it. Refrigerate once it has a lightly sour aroma, then serve well chilled.
Chef’s Tips
- Use dried white hominy corn for the most traditional texture and flavor.
- Never add yeast to hot liquid, as high heat will deactivate it.
- Taste the masato after 24 hours and allow it to ferment longer only if you prefer more tang.
- Keep all utensils and containers very clean during fermentation.
- After chilling, enjoy it within 3 to 4 days.
Traditional Variations
In Colombia, masato is also commonly made with rice or with a combination of rice and corn. Some family recipes include wheat flour for extra body or use more panela for a sweeter finish.
How to Serve
Serve corn masato cold in large glasses or traditional mugs. It is especially enjoyable as a mid-morning or afternoon drink with Colombian cheese breads, empanadas, pandebonos, pandeyucas or homemade cookies.
Recommended Pairings
- Colombian almojábanas
- Pandebonos
- Pandeyucas
- Beef or chicken empanadas
- Butter cookies
A Little History
Masato is one of Colombia’s best-known fermented drinks and is especially associated with the country’s Andean regions. Its preparation has been passed down through generations, so every household may have a preferred level of sweetness, thickness and fermentation.
The gentle fermentation creates small bubbles and a more complex flavor. For that reason, many people enjoy masato after one or two days of resting, when it has developed its traditional tangy character.
Frequently Asked Questions
It may contain a small amount of naturally occurring alcohol because it is fermented. The amount depends on fermentation time and room temperature. Refrigerating it sooner slows the process and keeps the flavor sweeter and milder.
For a mild masato, ferment it for about 24 hours. For a tangier and more sparkling drink, let it rest up to 48 hours. Refrigerate it afterward to slow fermentation and preserve its flavor.
Yes. Some traditional versions rely on natural fermentation from the corn and the environment. However, adding a small amount of active dry yeast gives more consistent results and shortens the fermentation time.
It is ready when it smells sweet with a light tang, develops tiny bubbles and tastes gently fermented. Do not drink it if it smells unpleasant, has mold or tastes strongly bitter.
