1. Matsoni - what is it and what is it made of
2. Matsoni - beneficial properties for the body
3. How and with what to use matsoni
4. The classic recipe for making yogurt at home
5. How to cook yogurt in a slow cooker
6. Cooking matsoni in a yogurt maker
7. Recipes for cooking with matsoni
8. Matsoni for weight loss
9. The use of matsoni in cosmetology
10. How much does matsoni cost and how to choose in the store
11. How to make yogurt at home on youtube video

Today we will talk about drinks. But not about refreshments in the summer heat, but about fermented milk products.

When it comes to such drinks, we imagine, first of all, kefir or yogurt. In general, these drinks are good not only as a product useful for a healthy diet. Yogurt, for example, can be wonderfully saved in the heat.

Each nation has its own national fermented milk products in its cuisine. About one such, today we will talk.

By the way, among the national, sour-milk drinks, koumiss is the most popular and well-known. But we will talk about another drink, which may be unknown to someone, and someone heard about it, but did not attach importance to it.

Matsoni - what is it and what is it made of

In the Caucasian national cuisine there is a drink called matsoni. The name gives something Italian, but the roots of this word are Armenian. "Matsuts'anel", "Matsnul", which in translation from this language means "ferment" and "curl", respectively.

This fermented milk product is produced from the fermented milk of buffaloes, goats, cows and sheep. The territory of distribution of the drink is the Middle East and Asia Minor.

If a person is not familiar with any product, then the first question is what it tastes like and what it looks like.

Matsoni in its taste parameters, appearance somewhat resembles both yogurt with yogurt and liquid yogurt.

The product is prepared using bacteria such as Bulgarian bacillus and lactic acid heat-loving streptococci. In addition to curdling milk, they also endow the finished product with useful and even healing properties. As a result, the product is more easily digestible than regular milk. Matsoni does not heavily burden the intestines, like any other fermented milk product. And another important property is the creation of an acidic environment in the intestines, which is useful for maintaining the microflora natural for the body and killing the pathogenic one.

Like any other culinary dish, matsoni has its own history, which must be mentioned. True, the beginning of history, a classic for the manufacture of almost many drinks based on fermentation. Many centuries ago, the hostess (it goes without saying that this happened in the Caucasus) poured milk into a jug and, spinning, forgot to put it in a cold place. It is clear that in the heat the milk turned sour and a fermented milk product formed in the jug. In a similar way, by the way, the history of the emergence of winemaking is described.

Having tasted the resulting drink, the hostess liked it very much, she began to prepare it further. But she already made her own additives, and which ones - history is silent, since such recipes were kept secret in those days. But, as they say, once everything secret becomes clear, and soon matsoni began to be mass-produced. Now you can find such a drink in stores.

Matsoni - beneficial properties for the body

What are the beneficial properties of the drink? In its composition. So, for 100 g of this product there are 65 kcal. Carbohydrates, proteins and fats 1 g, 4 g and 16 g respectively. Moreover, out of this total number of grams, 12 g falls on saturated triglycerides and 2 g each on mono and polyunsaturated ones.

In addition, the drink contains a lot of chemical elements that are useful for the body: magnesium, iron, calcium, phosphorus, sodium, potassium, in addition, essential amino acids are present. vitamins A, B and D. And, of course, the basis of fermentation is streptococcus bacteria and Bulgarian bacillus.

In quantitative terms, the content of these substances will look like this (mg per 100 g of product):

vitamins

• Beta-carotene - 13.7
• Niacin (PP) - 0.1
• Riboflavin (B2) - 0.1
• Retinol (A) - 0.0322

Macro and micronutrients

• Calcium - 117.5
• Phosphorus - 87.8
• Sodium - 48.9
• Magnesium - 13.6
• Potassium - 1.0
• Iron - 0.1

Thus, matsoni is a dietary product, a source of valuable lactobacilli, which help the body break down and assimilate various nutrients, and restore the intestinal microflora. Therefore, if you have intestinal disorders, dysbacteriosis, then this product will be simply necessary.

• normalization of metabolism and liver cleansing
• strengthening bone tissue, reducing the likelihood of developing caries, osteoporosis
• maintaining visual acuity
• reduction of gas formation, elimination of constipation, improvement of bowel function
• improvement of hair condition, strengthening of nails, skin regeneration
• improved blood circulation
• stabilization of the liver and kidneys
• stimulation of the production of interferon and the activity of macrophages (protective cells)

As you can see, the list is quite large. In addition to the ego, matsoni can calm nerves, fight insomnia and help cope with stress, it also removes toxins, cholesterol, dissolves plaques and increases vitality.

Although matsoni can be used as a food product by everyone, it is especially recommended for athletes. This is due to the fact that matsoni has an anabolic effect, satisfies hunger and thirst well and very significantly contributes to the formation of muscles.

Let's use matsoni for hypertension, atherosclerosis, and obesity. It can be used as an analgesic and healing agent for burns.

Since this drink is of Caucasian origin, it is believed that the microflora that it contains not only kills bacteria harmful to the body. It has a healing effect on cells, which in turn prevents their premature aging. Isn't this the secret of the longevity of the inhabitants of the Caucasus, especially since behind the scenes, matsoni is called so - "a drink of longevity." True, the climate itself also plays a significant role here, but still …

So, matsoni is a very healthy and tasty drink. It should be consumed along with yogurt, kefir and yogurt.

Matsoni is prepared mainly from sheep's milk, hence the special microflora. In addition to matsoni, dry molasses chortan, cottage cheese zhazhik and melted butter karag are prepared.

A freshly prepared drink is usually stored for three days, and in a salted form, well strained, it is aged for up to two months. This is the so-called kamatz matsoni.

How and with what to use matsoni

The question of what matsoni are eaten with and how, in principle, does not imply any specific conditions. You can just drink it, or you can eat it with oatmeal, bread, pastries, fruits and vegetables, nuts and even jam.

It is also used for the preparation of sour-milk cereal soups, chicken and vegetable soups, such as tarkhan, spas and sarnapur.

If garlic is crushed, then together with matsoni it is served as a seasoning for dolma, also a traditional Armenian dish made from zucchini and grape leaves.

You can use it as an additive for okroshka, soups, and also added to the dough. Even suitable as a dressing for salads, instead of sour cream. It has to do with its consistency. In addition, matsoni is an integral part of garlic paste.

In it, fish or meat is stewed, pasta sauce is made. Although matsoni itself is a drink, yet another refreshing drink is made on its basis - tan.

In traditional Georgian cuisine, matsoni is used to prepare various seasonings, it is added when making dough for khachapuri. Based on it, a sour national soup of borani is made.

Most often, it is used as an independent dish, drink, and in combination with red pepper. At the same time, the burning taste of pepper, matsoni can weaken.

There are some local usage traditions. So on Sunday night it is served for dinner along with milk rice porridge.

But most often they eat as follows: they take pita bread and dip it in matsoni. If it is very thick, then it is simply spread on bread. This is how we most often eat rustic cream.

Traditional among the highlanders is also a sandwich with slightly salty curd mass.

For fast food lovers, this option will be ideal: take pita bread, put basturma, chopped basil, tarragon, cilantro and thick matsoni in it.

Compared to what is sold in eateries, this dish is healthy and natural.

You can use matsoni as a sweet dessert. Despite the fact that the product is sour, it will be a good addition to such confectionery products as jam, honey, gingerbread and various pastries. To do this, you can use not only the drink itself, but also curdled flakes, which are separated from the whey.

And another great application. It turns out during Shrovetide, matsoni is a must-have dish.

As you can see, the scope of such a seemingly simple dish is quite diverse. In a word, matsoni is used as a drink, as an additive to dishes, as an ingredient for preparing other dishes and dough.

If you can’t find matsoni in the store, but you want to try it, oh how you want, the question arises: how to cook this dish at home on your own.

The classic recipe for making yogurt at home

The basis of the preparation of the drink is sour milk. However, matsoni differs from ordinary sour milk in that it contains lactic acid bacteria that are beneficial to the body. The drink is prepared in about 10 days and includes several stages of production.

At the first stage, sourdough is added to fresh milk, as a result, the process of its primary oxidation begins. Further, a clot is formed, then the growth of the fungus, as a result, fermentation begins. And at the end - decanting the product.

For 200 ml of warm boiled milk, 15 ml of starter culture is added. As with other fermentation products, the previous matsoni is used as a starter. But at the initial stage, if there is no ready-made matsoni, biokefir with live bacteria is taken. This, for example, "Actimel".

As for the temperature regime, at the first stage, the milk is heated to 95 degrees, then it is closed and left to cool down to 40 degrees. Now it's time to add the starter. The film that forms on the surface of the milk is removed and the starter is introduced. Milk with sourdough is placed in an electric oven at a temperature of 50 degrees for about 24 hours. The temperature needs to be constant, so an electric oven works best for this.

It should be borne in mind that the lower the temperature, the better the growth of yeast bacteria, and the higher the temperature, the better the growth of lactic acid bacteria.

And one more thing - if fermentation has not started, then the milk is bad, it contains antibiotics.

Next comes the ripening stage. At this stage, there is an intensive reproduction of fungal and yeast cultures, the enrichment of the drink with vitamin B. At the end of fermentation, the drink is removed for three days in a dark, cool place with a temperature of 8 to 12 degrees. During this period, the matsoni continues to thicken.

When the matsoni is ripe, it must be separated from the whey. For this, a dense, undyed linen cloth or tarpaulin is taken, through which the drink is filtered. Further, the resulting clot is squeezed out until the liquid stops flowing. After that, the finished product is cleaned in the cold - in the refrigerator. This is necessary in order to stop the growth of acidity. Matsoni is stored for no more than three days. After this period, beneficial bacteria die and the product becomes unfavorable for consumption.

As for the volumes of the finished product, it is about one fifth of the original volume of milk.

This was a general overview of the technology for making yogurt, now more specifically.

• milk - 500 ml
• sourdough - 50 ml

As milk, you can take any - goat, cow, sheep, whatever is at hand. Pour milk into any dish that can be put on fire, heat up to 95 degrees. Then leave to cool to 40 degrees.

As soon as the milk has cooled, we put the starter, which is a mixture of Bulgarian sticks and special bifidobacteria, which give the very taste of yogurt. However, if you do not have the opportunity to purchase such a mixture, you can use a couple of tablespoons of kefir. It also contains the bacteria necessary for matsoni.

Now wrap the dishes with a warm towel and leave for 6 hours. At the end of the term, the product should look like a thick sauce or sour cream. Now the matsoni can be put in the refrigerator for 8 hours.

This completes the preparation of yogurt in its classic form. By the way, do not use the whole matsoni, save a little for sourdough for next time.

How to cook yogurt in a slow cooker

When there are a lot of assistants in the kitchen, it becomes easy to cook a product that takes a long time under normal conditions.

One of these ways is to cook yogurt in a slow cooker.

• Milk (fat content 3.5%) - 1 liter
• Matsoni - 150 g

In the absence of matsoni, it can be replaced with the same amount of sour cream, 20% fat.

Milk and sour cream is best to use rustic natural. On the market, such a product can be purchased without difficulty. It should be borne in mind that the thicker the original product, the thicker the matsoni will be.

So, milk is poured into the multicooker bowl, the cooking mode is set and boiled for 10 minutes. After that, it cools down to 40 degrees. Next, remove the foam and pour a little milk into a separate cup. Here we add matsoni for sourdough or sour cream.

Mix thoroughly until smooth and pour into the rest of the milk. Now this mass is again poured into the multicooker bowl. We set the yogurt mode and cook for 8 hours. At the end of the time, we take out the bowl. There will be liquid whey on top, and thick yogurt under it. We drain the whey - it can be used for other needs. We lay out the finished product in containers - jars, close and put it in the refrigerator.

You can do the same thing, but in a slightly different way. Milk is heated on the stove, then everything is cooled to the same 40 degrees. Next, add sour cream and mix well. Now everything is poured into jars, you can take small ones from under the mayonnaise. Banks are placed in the multicooker bowl, covered with lids (do not twist). Up to half of the cans are filled with water. After that, turn on the “yogurt” mode or set the temperature to 35 degrees.

Cooking time 8 hours. After the time has elapsed, we check the readiness, if it may seem to the taste that the matsoni is not ready, you can add a little more time: 20-30 minutes. Banks with the finished product are taken out of the multicooker, closed and put in the refrigerator overnight.

Cooking matsoni in a yogurt maker

Another kitchen appliance that can be used just as well as a slow cooker for making yogurt is a yogurt maker.

In terms of cooking time, the process takes a little longer than in a slow cooker - 10 hours. But what is good about a slow cooker, the drink here is made in special portioned cups or jars.

First of all, we heat the required amount of milk, 1 liter for example. Without bringing it to a boil, remove from heat and cool to 40 °. Now add the sourdough and stir until smooth. As a starter, it is better to use matsoni itself. But, if it is not at hand, then you can use natural yogurt or sour cream. It is believed that real matsoni is obtained only after the seventh fermentation, when the Bulgarian stick characteristic of this product ripens.

Now it remains to pour the resulting mixture into cups or jars, close the lids and put in a yogurt maker. We set the timer for 10 hours and that's it, we wait for the product to be ready. At the end of the time, we remove the jars in the refrigerator.

By the way, an important role in the cooking process is the removal or decantation of whey. Ask what is it about? It turns out that the less whey, the longer the yoghurt lasts.

In order to express the serum, we take a linen bag, pour the finished product into it and leave it for two days at room temperature. During this time, a certain amount of serum will drain. In order to remove the remaining whey, put the bag in a colander and put it in the refrigerator to the very bottom. After we make sure that all the whey is glass, we transfer the remaining thick mass into a glass container prepared in advance. The drained whey can be used for culinary purposes.

Recipes for cooking with matsoni

Using matsoni, you can cook a wide variety of dishes. One of these is traditional pancakes.

Pancakes

• Flour - 500 g
• Matsoni - 800 g
• Egg - 3 pcs.
• Sugar - 2 tbsp. l.
• Baking powder - 1 tsp
• Salt and ghee
• Sunflower oil

Pour flour into a cup, break eggs, add sugar and salt. We knead the dough. While kneading, gradually add yogurt. Then we put 3 tbsp. l. melted butter, mix and set to infuse for an hour.

After that, bake pancakes in a preheated pan. It turns out such delicious pancakes, to which you can serve sour cream, caviar, the same matsoni.

If we proceed from the fact that matsoni is a dish of Caucasian origin, then such a Caucasian dish can be made on it.

Quick khachapuri on matsoni

• Matsoni - 300 g
• Flour - 500 g
• Suluguni cheese - 400 g
• Soda - 1 tsp
• White wine vinegar, vegetable oil, salt

We start cooking. In the matsoni we put salt to taste, then soda, which we first extinguish with vinegar and add flour. All this is kneaded, as a result we get dough for khachapuri. Now roll out the dough to make a circle. Put the cheese in the center of the dough. We collect the dough from the edges to the center, pressing it down a little. It should turn out, something like cheesecake. In restaurants, the dough is rolled out not in a circle, but an oval, and when, putting the cheese in the center, they collect the dough from the edges to the middle, getting a boat in shape.

Pour sunflower oil into a frying pan and heat it up. Then we put khachapuri in a frying pan and fry it on both sides for about 2-3 minutes.

Yogurt sauce with cucumbers and mint for meat dishes

• Matsoni - 250 g
• Cucumber - 2 pcs.
• Dill, salt and black pepper - to taste
• Mint

We wash the cucumbers and finely chop them, salt, leave for 30 minutes to give juice. After that, drain the resulting juice and chop the cucumbers with a fork. Add finely chopped dill and mint. We put matsoni in this mixture, salt, pepper and put in the refrigerator for 2 hours. After that, put the finished sauce in a gravy boat and serve.

Beshbarmak with matsoni

• Beef - 500 g
• Lamb - 400 g
• Horse meat - 300 g
• Water - 3l
• Flour - 200 g
• Matsoni - 300 g
• Egg - 1 pc.
• Butter - 20 g
• Vegetable oil - 15 ml
• Cucumber - 1 pc.
• Onion - 3 pcs.
• Green onion, dill, bay leaf
• Salt, pepper - to taste

We start with cooking meat. The recipe presents a classic beshbarmak with three types of meat. In principle, you can take one of some, for example, beef.

We put a pot of water on the fire, put the meat, chopped onion, bay leaf, allspice and salt. We cook 4 hours.

While the meat is cooking, we make noodles for beshbarmak. To do this, pour flour into a cup, break an egg, add water, vegetable oil and salt. Knead the dough and leave it covered with a towel.

During this time, the meat is cooked, we take it out, separate it from the bones and put the butter. Take the dough, roll it out and cut into small plates. Pour a little broth into the pan, bring to a boil, boil the layers of dough in the broth.

Grate the cucumber, add yoghurt, mix. Next, add chopped dill and water, salt, mix.

Ready noodles are laid out on a plate, meat is placed on top and watered with broth. Sprinkle with chopped fresh onion and serve with yoghurt sauce.

National Armenian dish - soup spas

• Matsoni - 200 ml.
• Water - 200 ml.
• Egg - 1 pc.
• Wheat groats - 60 g.
• Onion - 100 g.
• Wheat flour - 1 tbsp. l
• Butter - 30 g.
• Salt, cilantro, parsley, mint

First of all, we take wheat, wash it well, soak it overnight. The next day, drain the water, wash the grain again and cook for about 20 minutes.

Take a cup, break the egg, add salt and beat with a fork. Now put a spoonful of flour, mix thoroughly, removing lumps. Add yoghurt and water to the mixture.

Mix everything until smooth

We put the cereal in a saucepan, pour the prepared mixture and put it on the fire. Bring to a boil with constant stirring. Next, clean the onion and chop it finely.

We put a frying pan on the fire, melt a piece of butter and fry the onion. Finely chop the cilantro, mint and parsley. Put all this together with the fried onions in a saucepan, cook for 10 minutes and turn off the heat.

At the last stage, let the soup stand for 15 minutes, after which we serve it on the table. It is eaten not only hot, but also cold.

Matsoni for weight loss

Among the above properties of yogurt, it was said about its benefits for those who seek to lose weight.

This fermented milk product is very easily absorbed by the body, and therefore is indispensable both for diets and fasting days. This is facilitated by a fairly low calorie content. So, in 100 g of the product there are only about 60 of them.

In addition, this drink has a good effect on the digestive system as a whole, removing toxins, which also reduces excess weight.

If you are not on any diet where you use the same yoghurt, then it is advised to still arrange fasting days for yourself. Once a week during the day, it is recommended to drink at least 1.5 liters of matsoni.

Thus, matsoni is well suited for kefir-fruit diets, and sometimes it displaces kefir quite actively.

One of the most common ways to cleanse the body is to eat yoghurt, dried apricots, prunes and nuts during the day.

The use of matsoni in cosmetology

Matsoni is also actively used for cosmetic purposes. True, this is basically home cosmetology.

Cosmetic milk for removing makeup, for example, can be replaced by yoghurt. In addition, various masks and lotions are made on its basis. These masks are good for strengthening hair. At the same time, matsoni goes well with fruits and vegetables, vegetable and essential oils, as well as eggs and honey.

Matsoni helps against cellulite, in this case, it is used as the basis for wrapping. And, of course, face masks. Such masks with matsoni are very nutritious and moisturize the skin, especially the face.

You can also make a mask recipe yourself, based on a combination of matsoni with berries, fruits, oils, eggs, honey and herbs. It can be combined with these components in different ways, making up a wide variety of options.

How much does matsoni cost and how to choose in the store

In the Caucasus, locals prepare matsoni on their own. Of course, you can also prepare this drink yourself, we have already familiarized ourselves with the recipes for its preparation. But there is not always an opportunity, and most importantly, time to do such home cooking.

Then we go to the supermarket and on the shelves with fermented milk products, where kefir, etc., we find jars of matsoni. Approximately like this:

In each store, in each city, they can be different. This is both glass and a package. The cost is also different, but on average it ranges from 80 to 150 rubles per jar.

Of course, matsoni from the store is not as thick as homemade, but there is not only a product of kefir consistency, but also thicker.

When buying, first of all, you need to check the date on the label - the expiration date. It is still worth choosing a product that is thicker than kefir consistency.

The taste of the product should be richly sour with a slight sharpness. True, when buying in a store, this will not help, since all packages are closed.

Here he is, this Caucasian matsoni. And in conclusion, a short video on how to cook yogurt at home.

How to make yogurt at home on youtube video

Good luck to all!