Matsoni is a fermented milk product that is prepared in the Caucasus. In Armenia it is known as matsun. Containing beneficial lactic acid bacteria, calcium and other valuable minerals, proteins, vitamins, it has a beneficial effect on the body. Its benefits for improving the functioning of the gastrointestinal tract and strengthening the immune system have been noted. Matsun is also used in cosmetology, making masks for the face and hair from it. Anyone who has visited the Caucasus and tasted real matsoni will not soon forget the taste of this drink. It is difficult to find in stores, but this does not mean that this healthy product cannot be included in the daily menu. You can prepare matsoni at home, and even a novice cook can do this task.
Cooking features
Preparing homemade fermented milk drinks is not very difficult. But each variety of such dishes is prepared according to special recipes. The differences may seem insignificant at first glance, but in fact, every little thing can affect the result. If you want to prepare matsoni at home, you need to familiarize yourself with all the intricacies of this process in advance.
- Matsoni should be prepared from whole milk. In some localities, farm-made whole milk can be found on store shelves and markets; in other places it is sold in specialized stalls or from tanks. Factory-made milk may not be suitable for matsoni for several reasons: it does not contain enough fat and protein, and antibiotics may be added to it to prevent souring. If, after the fermentation time specified in the recipe, you find that the ferment remains in a clot and the consistency of the milk has not changed, the problem is most likely with the quality of the milk.
- The special starter for matsoni has a complex composition. It contains kefir starter, bifidobacteria, and Bulgarian bacillus. If you are making matsoni for the first time, it is better to purchase the starter for it in a specialized store (most often it is ordered via the Internet). Another option is to take some matsoni to use as a starter from friends who are already preparing this fermented milk drink at home. In the future, you will be able to ferment milk with your own matsoni. If you don’t have anyone to borrow the starter from, you can mix kefir, unsweetened Activia and natural yogurt, obtaining a mixture whose composition resembles a starter suitable for matsoni.
- Matsoni fermentation time is 4–8 hours. At this time, the drink is kept in a thermos or in a warm place, having previously been well wrapped. You cannot move, open, or roll the container with matsun during fermentation. The longer the matsoni is fermented, the thicker its consistency will be. Thick matsoni tastes a little more sour than liquid matsoni.
- After fermentation, the matsoni must be put in the refrigerator to stop or at least slow down the development of lactic acid bacteria. Homemade matsoni can be stored in the refrigerator for no more than two weeks, but it is better to eat it within a week.
Matsoni can be consumed as a drink or used to prepare various dishes. Cold soups reminiscent of okroshka, sauces and even cheeses are prepared from it.
Classic matsoni recipe
- milk – 2 l;
- matsoni – 100 ml (or store-bought starter in the amount recommended by the manufacturer).
Cooking method:
- Heat the milk to 90–95 degrees, but do not boil. Heat it at the indicated temperature for 5 minutes.
- Let the milk cool to 50 degrees, pour out the glass.
- Add matsoni to a glass of milk, stir thoroughly or even whisk.
- If foam has formed on the milk, push it off with a spoon or skim it off.
- Add the milk with the starter diluted in it. Stir carefully.
- Close the pan with milk with a lid, wrap it with a blanket or large towel. Leave for 4-8 hours. At this time, do not move the pan or disturb it at all.
- After the specified time has passed, unwrap the pan, pour its contents into a clean jar, and put it in the refrigerator.
You can eat matsoni prepared according to this recipe after 12 hours. If whey forms during storage, it can be scooped out with a spoon. The drink itself will become thicker, but will remain tasty and healthy.
Matsoni with sour cream and bread crust
- milk – 1 l;
- sour cream – 100 ml;
- rye bread crust – 50 g.
Cooking method:
- Bring the milk to a boil, boil for 5–10 minutes. To prevent it from running away, stir it with a metal spoon.
- Pour the milk into the pot (or pots) without filling them completely. Place in the oven. Simmer at a temperature of 160–180 degrees for 1.5–2 hours.
- Remove the milk from the oven. When it cools to 40 degrees, pour it into a saucepan, add sour cream, stir.
- Place the crust in the pan. Cover with a lid. Place in a warm place for 12 hours.
- After the specified time, remove the crust from the pan, pour the drink into a jar and put it in the refrigerator.
The next day you can taste a homemade fermented milk drink. Its mild taste and thick consistency allow it not only to be consumed in its pure form, but also used for dressing salads instead of sour cream or mayonnaise.
Matsoni made from milk and yogurt
- milk – 1 l;
- unsweetened yogurt (preferably homemade) – 0.25–0.3 l.
Cooking method:
- Heat the milk, without boiling, to about 60–70 degrees, let it cool to 35–40 degrees.
- Add yogurt to the milk and mix thoroughly.
- Cover and wrap the container with milk and yogurt, leave to ferment for 6-8 hours.
To prepare bio-yogurt, both bifidobacteria and Bulgarian bacillus are often used, as a result of which the taste of matsoni prepared with yogurt is almost identical to the real thing.
Matsoni in the Caucasus is compared to the elixir of longevity. This fermented milk drink is healthy and has a pleasant taste. You can make it at home.
Matsun (Armenian name) or matsoni (Georgian name) is a traditional fermented milk product of Caucasian cuisine. More than two hundred years ago, the peoples of the Caucasus created this amazing drink, the recipe of which was kept secret by the mountaineers. Real matsoni starter is made as follows: cow's milk is fermented in a thoroughly washed cow's stomach, i.e. in the natural environment, this is how the necessary bacteria appear.
For matsoni they use cow's, sometimes sheep's or goat's milk. There are quite a few ways to prepare the drink, and we will prepare matsoni with the addition of sour cream.
Ingredients
To prepare homemade matsoni we will need:
whole milk 3.4% - 1 liter;
thick sour cream 22% (or homemade fat) - 3 tbsp. spoons.
Cooking steps
Boil the milk, then cool for about 10 minutes, to about 40-50 degrees (the milk should be hot, not warm), skim off the foam.
Pour the milk into a thermos, then add sour cream
and stir. Leave for at least 6-8 hours or overnight. Transfer the home-cooked matsoni into a suitable container.
Cool in the refrigerator
and you can use the result, which I hope will pleasantly surprise you!!!
Matsoni is good in many Caucasian dishes. It is used for making soups and dough for khachapuri. They are poured over hot vegetable and meat dishes. By mixing cold matsoni and cold spring water, you get the tan drink, which helps quench your thirst. Matsoni is used as a salad dressing, as a substitute for sour cream, and for making okroshka.
People have been drinking drinks made from the milk of cows, goats and sheep since ancient times. A special place is given to fermented milk products in the Caucasus. It is not known whether their love for fermented milk products affects their life expectancy or not, but the fact remains a fact.
Matsoni is a traditional Caucasian fermented milk product, which is called the “nectar of long-livers.” In Armenian cuisine, matsoni is called matsun.
Matsoni tastes like yogurt, but there are some differences between these two products. Yogurt is ordinary sour milk, and matsoni is a more complex fermented milk product that requires a certain technique.
Matsoni at home: benefits
- Matsoni is a very healthy drink that residents of the Caucasus enjoy preparing and drinking. This fermented milk product is easily absorbed by the body, supplying it with phosphorus, calcium, vitamins A and D, as well as essential amino acids and protein.
- Matsoni, like all fermented milk products, stimulates the intestines, enriching it with beneficial vitamins and bifidobacteria.
- Matsoni is an indispensable product that reduces cholesterol levels, it prevents the development of dysbacteriosis, early aging of the body and lowers blood pressure.
The secret of making matsoni at home
Matsoni is obtained from milk fermented at a certain temperature. The basis for matsoni can be not only cow’s milk, but also goat’s or sheep’s. The milk is heated to a temperature of 90 degrees, then cooled to 50 degrees and the starter is added.
Sourdough for matsoni is a mixture of Bulgarian bacillus (a special type of lactic bacterium discovered in Bulgaria) and fermented milk streptococci. The resulting mixture of hot milk and starter is placed in a dark place and the product is not disturbed for 4 hours. During this time, the milk will sour and thicken, and the resulting product will cool. That's the whole secret of making matsoni.
Matsoni is a product for everyone, which differs from kefir and yogurt in its slightly sour and spicy taste. Matsoni is somewhat similar to sour drinking yoghurt, which is due to the Bulgarian stick, which is used to make yoghurts.
Homemade matsoni
Matsoni can be prepared at home, following the sequence of steps and the cooking process.
- Bring the milk (any kind) to the boiling stage (about 90 - 95 degrees), but do not boil - this is very important!
- Cool the milk to a temperature of 40 - 50 degrees.
- Add starter to hot milk. For real Georgian matsoni, matsoni itself is used for fermentation. If you don’t have it, you can take full-fat kefir or sour cream - 1 tbsp for 0.5 liters of milk. sour cream or kefir.
- Stir the prepared mixture, cover with gauze and place in a dark place for 4 hours. It is better if you first wrap the container with the mixture in a blanket or pour the matsoni mixture into a thermos. Do not shake or disturb the matsoni mixture.
- Important - strictly observe the fermentation time: if you reduce it, the matsoni will turn out too liquid, and if you increase it, the matsoni will turn out too sour.
- Then put the matsoni in the refrigerator for 8 hours.
- The next time you prepare matsoni at home, use previously prepared matsoni for the starter.
You can prepare different dishes from matsoni, each time surprising your guests with unusual recipes based on matsoni at home.
Vegetable salad with matsoni at home
Compound:
- Chicken fillet - 300 g
- Carrots - 1 pc.
- Potatoes - 2 pcs.
- Cucumber - 1 pc.
- Greenery
- Matsoni - for dressing
- Salt - to taste
Preparation:
- Boil chicken fillet, potatoes and carrots.
- Cut the boiled ingredients into small cubes.
- Cut the cucumber into strips, chop the greens.
- Place all the ingredients in a salad bowl, add salt and matsoni. Mix everything.
Matsoni salad is ready! It can be used by girls on a diet.
Homemade matsoni soup
Compound:
- Milk - 1 l
- Matsoni - 1 l
- Onions - 6 pcs.
- Butter - to taste
- Egg yolk - 3 pcs.
- Dill, cilantro, tarragon leaves - to taste
- Sea salt - to taste
Preparation:
- Finely chop the onion and fry it in butter until transparent.
- Mix matsoni with milk and shake well.
- Pour the matsoni and milk into a large saucepan, add the onion. Bring the onion and matsoni to a boil, stirring constantly. When the mixture comes to a boil, continue cooking for another 7 minutes.
- Remove the soup from the heat, cool it a little, pour the egg yolks into the soup. Add chopped herbs.
Matsoni soup at home is ready!
Homemade matsoni sauce
Compound:
- Matsoni - 400 g
- Goat cheese - 100 g
- Naduga cheese - 100 g
- Greens (onion, cilantro, dill) - 50 g
- Salt - to taste
Preparation:
- Grate the goat cheese on a fine grater.
- Rub naduga cheese through a sieve.
- Finely chop the greens.
- Pour all the ingredients into a bowl, add salt and matsoni.
- Mix all ingredients thoroughly until smooth.
Matsoni is a very healthy Georgian drink that gives people strength and vigor. Drink matsoni and you will live happily ever after!
Matsoni- a fermented milk drink that was invented in the Caucasus (see photo). Another name is also known - matsun. This drink is fermented milk. The composition of the matsoni starter is very similar to yogurt, but at the same time this drink has a slightly sharp taste and slight gas formation.
The matsoni recipe has been known for a huge amount of time, but it was kept secret for quite a long time, as it was equated to the elixir of youth. Today, to prepare this drink, you can use any milk, which is first heated to 90 degrees, and then cooled to 50. After this, starter is introduced into it. After this, the drink should infuse for 4 hours in a warm place to become thick. True matsoni healers claim that the most delicious and authentic drink is obtained from the milk of Abkhazian cows.
How to store?
The duration of storage of matsoni depends on the amount of whey in the drink, so the less it is, the longer the shelf life. A product prepared in compliance with all the rules will remain fresh for several months.
Beneficial features
The benefits of matsoni have been known for a huge amount of time. In ancient times, this drink was considered healing. First of all, it will be appreciated by people who are actively involved in sports, since matsoni perfectly quenches hunger and thirst, and it also has an anabolic effect and promotes the formation of muscle tissue. This drink has a calming effect and helps cope with stress and get rid of insomnia. In addition, matsoni helps remove “bad” cholesterol and toxins from the body. All this allows you to use this fermented milk product while losing weight. In addition, it is worth mentioning the low calorie content of this drink.
This product contains beneficial microorganisms that perfectly fight harmful intestinal microflora. In addition, sourdough has the ability to increase blood circulation and improve the functioning of the kidneys, liver and intestines. It is also worth saying that matsoni is an excellent pain reliever and healing agent for burns.
This product contains beta-carotene, which is essential for vision. This drink also contains phosphorus and calcium, which strengthens bone tissue. Matsoni also contains potassium, which has a beneficial effect on the activity of the cardiovascular system. Thanks to the presence of sodium, the activity of the nervous system improves.
Use in cooking
Given its unusual taste, matsoni can act as an independent product or as an additive to a huge number of dishes. For example, it can be used in the recipe for first courses and various sauces. In addition, matsoni can be used for baking vegetables and meat.
This drink is included in the dough recipe for popular khachapuri. It can also be used instead of sour cream, for example, in okroshka. You can put herbs, spices and garlic in matsoni, which will result in an excellent spread for sandwiches.
How to cook matsoni at home?
There are many different options for making this drink at home, here is one of them. Take 1 liter of milk and 280 g of natural yogurt without additives. To begin with, the milk is heated to 50 degrees, and then cooled to 40. Then it is mixed with yogurt, covered with a lid, wrapped in a warm blanket and left for 7 hours. After the time has elapsed, the matsoni is ready for use.
Harm of matsoni and contraindications
Matsoni can be harmful to people with individual intolerance to the product. You should not abuse this drink if you have problems with the intestines and stomach. Before consuming matsoni, it is recommended to consult a doctor for people with gastritis, pancreatitis, ulcers and hepatitis.
Step 1: prepare the milk.
First, pour whole pasteurized or fresh cow's milk into a small saucepan, place it over high heat and heat until 90–95 degrees Celsius. Important: we do not boil this product and periodically check the temperature with a special kitchen thermometer! As soon as the snow-white liquid heats up, use a towel to remove the saucepan from the stove, place it on the countertop and cool its contents until 45–50 degrees.Step 2: prepare matsoni.
When the milk has cooled to the desired temperature, add a couple of tablespoons of matsoni starter; if this is not available, then use full-fat kefir or sour cream. Gently mix everything to a homogeneous consistency, pour it into a sterilized liter or two-liter jar, cover it with a piece of sterile gauze, having previously folded the fabric in 2-3 layers, and set it to ferment in a dark, warm place on 4 hours. If you are preparing a drink in winter, infuse it near a warm radiator, and if in summer, on a glazed balcony, and the mixture should not be shaken or stirred.
We will observe the fermentation time strictly according to the rules; if you reduce it, the matsoni will turn out too liquid, and if you overdo it, it will become cloyingly sour. That's why after 4 hours close the jar with a clean plastic or metal tight-fitting lid, put it in the refrigerator for 8 ocloc'k and only after this can a sample be taken from the drink.
Step 3: serve matsoni at home.
At home, matsoni is served chilled as a drink or used in the preparation of many dishes, for example, as a base for sauces, pastries, jellies, puff desserts, and casseroles. This sour milk product is also used to marinate meat, poultry, stew lamb, veal, pork, beef, chicken or duck, and to dress salads. This drink is very healthy, quenches thirst in summer and strengthens the immune system in winter. Enjoy!
Bon appetit!
To ferment the next portion of the drink, you can use previously prepared matsoni;
Sometimes a mixture of milk and leaven (kefir, sour cream) is left to sit warm all night;
Matsoni is stored in the refrigerator for no more than 5–7 days, after which you need to prepare the next portion of the drink.