Matsun is an interesting dairy product - 4.7 out of 5 based on 7075 votes

Matsun is a national Armenian fermented milk product typical of the ancient peoples inhabiting not only Anatolia and Mesopotamia, but also along the entire Great Silk Road from the Himalayas to Europe.

The value of matsun
In terms of its practicality, it is on par with other famous products such as Bread Lavash(dry), Fruit Lavash (sour), Basturma, Sujuk, Cheese, Lard ...

These are the products:
- which are stored for a long time during the trip and do not lose their value;
- which you can stock up on in small quantities for months of wandering;
- which accompanied the campaign of any army, or which constituted the bulk of the provisions of sea ships.

Real Matsun has a dense pasty consistency and can be stored the longer, the less whey remains in it. Matsun, properly prepared, can be kept in the refrigerator for up to several months. In the old days, it was even dried.

Over the centuries, Matsun has earned a good reputation, not only satisfying hunger, but also providing all the trace elements necessary to fully maintain health.

The less limescale builds up during heating and slow, occasional stirring, the better the milk quality. This is an indirect indicator of thermal stability, which speaks eloquently not only about the seasonality, but also about the negligence of the farmer, the conditions for cooling milk after milking, the degree and age of the seeding of milk and fermentation by foreign flora, the sickness of the herd, etc. Although, on the other hand, there is practically no 100% non-stick milk. I repeat, this is an indirect way of selecting high-quality milk from different manufacturers. The present method for determining the thermal stability of milk is based on the so-called Alcohol test: the curdling temperature of milk in an alcoholic medium of a certain value.

Too many interpretations of matsuna as an intermediate product in the acidification stage. Of course, if you add lactic acid bacteria and yeast cultures to pasteurized milk, then there will be no pathogenic flora and the product at the first stage is oxidized, completely edible and also useful. But still it is sour with thermophilic bacteria such as Bulgarian bacillus, etc.

It is also widely believed that Matsun is obtained from any store-bought milk. Don't believe it! In the best case, it will also turn out sour, in the worst - a subsequently spoiled product, since the density of normalized milk is so low, so much more albumin and lactose (milk sugar), that the processes of lactic acid and yeast fermentation are slower and are suppressed by putrefactive and mucus-forming bacteria.

No wonder they say that the real Matsun is only in the mountains! Since the content of protein and fat in milk reaches 3.5 - 4.2% and 4.0 - 5.2%, respectively. V whole milk from a modern farm, these figures are at the lower limit, and Matsun is still possible.

But in normalized store milk, protein and fat, at best, reach 2.8 - 3.0%. This is 1/3 less than the required figure. Consequently, the milk volume is 30% more due to water and lactose.

Cooking matsuna

Let's focus on the most important thing - on real Matsune, which you can take on a trip, which was prepared in the old days at home in natural living conditions.

Matsun sourdough

The fundamental difference between matsun and sour milk is that, first of all, milk is pasteurized and freed from lactic acid bacteria and other flora, including pathogenic ones, in order to stop foreign fermentation. And only after that, the sourdough is added to the milk in such a way that the primary oxidation of milk and the formation of a clot occurs, then the growth of fungal flora and fermentation, then decanting and getting Matsun directly. The complete cooking process lasts from 3 to 10 days, depending on the desired product.

The amount of sourdough is a tablespoon of the previous matsun, diluted in a glass with boiled, warm milk. Dilution is carried out by gradually adding milk or water with stirring so that clots do not "hang" in the liquid.

The leaven gradually degenerates. For the primary starter culture, if there is no special factory kefir, you can pick up in equal parts live biokefir (with a short shelf life), a bottle of Actimel and Lactonia. In a word, the larger the mixture of different live kefir media, the closer to the goal. For 5-10 liters, 1 glass of the mixture is enough.

As a rule, experience shows which sourdough is better. The fact is that matsun, unlike sour cream sourdough, should not stretch like snot. The reason for this may be both mucus-forming bacteria and the presence of “long” Bulgarian sticks, which are often used in modern technology for thickening industrial kefirs and fermented milk products.

The long stick works for the visual perception of the consumer as a thickener of the mass. This is a substitution of a real fungal product and "viscosity" is a witness to this. Although Bulgarian bacillus should also be present in Matsuna, not to the extent that it affects the consistency.

Fermentation of milk

The ripening temperature depends primarily on the preferences of the consumer and the purpose of the final product. But in any case, milk should be brought to almost a boil of 92 - 95 ° C, and cooled by natural cooling with a tightly closed lid. Before adding the starter culture, carefully remove the creamy film from the milk surface.

A) If you are in a hot region and subsequently want to make Tan, Spas soup, or Okroshka from Matsun, then the temperature of the milk at the time of adding the sourdough should be kept high, up to 45-50 ° C. But if you do not wrap the dishes with the product in a blanket to preserve heat, but place them in an oven or in a chamber with a controlled temperature, then it is enough and even better - no more than 40 ° C. This temperature can be obtained in the simplest modern electric oven at 50 ° C by placing the dishes on a wire rack or support and opening the oven door 1 cm slightly. It is better to make sure, for the first time, periodically touching the dishes so that there is no overheating. The side of the pot should be slightly warmer than your hand. The fermentation time is from 8 to 12 hours and up to 24 hours. It depends on the preference for the acidity of the final product.

B) If you want to get a real thick matsun, which you will spread on a sandwich for your child in the morning, sprinkle with crushed nuts and candied fruits on top, or honey with jam, then you will have to “catch” the taste you need. Controlled fermentation can be performed at a milk temperature of up to 35 - 40 ° C at the time of adding the starter culture. Of course, the longer there is a desire to ferment, the lower the fermentation temperature. Kefirs, for example, ferment from 1 to 3 days at a temperature of 27 ° C. Self-regulation of fermented flora in milk takes place. The higher the temperature, the more they develop lactic acid bacteria, the lower - yeast. Milk fungi develop at the same time, forming colonies.

The ripening time for matsun is 6 - 8 hours.

If the fermentation is weak, the leaven was not enough. It's okay, prolong the fermentation for 4 hours and subsequent aging in a cellar or refrigerator will correct the situation. If fermentation did not occur at all or the curd remains weak all the time, then in milk Antibiotic.

Ripening matsuna

After the initial fermentation, you can drink a very pleasant and healthy sour liquor, obtained in a very clean and safe way.

Usually this product is mistaken for homemade kefir, the way it is. It is better to consume it chilled, at least after 12 hours. after fermenting, carefully trimming with a spoon from the edge of the curd.

Processes in fermented sour milk continue and you can move on to getting Matsuna. After all, yeast and fungal cultures were also introduced into milk. The main purpose of the ripening of the kefir mass is to prepare it for whey expression after the maximum breakdown of milk sugar by means of balanced lactic acid and yeast fermentation.

As a result of this process, Matsun is enriched with a very important vitamin B, the most powerful stimulant of recuperation. And in conjunction with calcium in dairy product it is simply necessary for the growing body of a child. A larger, excessive amount of this vitamin is only found in steroids.

After fermentation, the product is placed in the cellar for 3 days, or in the warmest part of the refrigerator. More often this is the upper part. The optimum holding temperature is 8 - 12 ° C. Matsun continues to thicken noticeably.

You continue to take a sample from Matsun, and carefully scoop out the whey from the formed funnel (for baking bread, whey, instead of water, is super!)

Attention, there is one trick here! When you systematically open the dishes, the product is additionally contaminated with strangers, incl. yeast and fungal medium, which is always available in the cellar and refrigerator. At a temperature of 8-12 ° C, lactic acid is significantly weakened, the fungi stop, and the yeast is still active. At this temperature, the well-known products of beer and kvass ripen with yeast.

Matsun may not be very sour. But, before expressing, it is obliged to "pinch the tongue" well. Therefore, it is necessary to achieve fermentation of the product. Unfortunately, at a high fermentation temperature, the yeast culture introduced with the starter dies. Subsequently, to restore it, the pan with the kefir mass is taken out of the refrigerator for 1-3 days until the "bulbs" appear.

If this does not help, several grains of yeast are diluted in a teaspoon and added to the mass. You can also sprinkle a handful of raisins right after fermentation directly onto the curd. But the raisins only need to be rinsed cold. drinking water not from the tap to prevent bleach from entering the product. Otherwise, the yeast will die.

Expressing matsun

Finally, the last step in obtaining Matsun is to extract the serum. This process is widely described by amateurs in the vastness of the WEB.

But it is worth dwelling on the main points.

For pumping, a dense fabric is used, preferably - linen, tarpaulin or coarse calico can be used. The fabric can be bleached, but not dyed.

Important! Under no circumstances should the bag be washed with powders or the like. As the chemicals are absorbed and then transferred to the product. The bag needs to be rinsed well, you can boil and dry.

You can sew a bag from the fabric, you can simply put it on the bottom and walls of a mold or colander. If the fermented product is several liters or more, you can perforate an old saucepan and put the cloth in it. You can sew a large bag and place it back on the turned-out lid so that the whey drains into the pot.

On the first and possibly second day, pumping should be done at room temperature. The duration depends on the amount and the sour taste required. Further, the volume of the curd is significantly reduced and the colander with a bag and a smaller saucepan can be placed in the refrigerator, already on the lowest shelf, where the temperature is 2-4 ° C. At this temperature, the growth of acidity stops and Matsun is in a state of balance with the gradually developing fungal environment. In the next Matsun is kept until the whey almost stops dripping.

The matsun is ready and placed in a glass clean steamed dish. It is advisable to lay it without air voids and flush under the lid in order to exclude the presence of oxygen and not give a chance for mold growth. And if she did appear on the surface, that's okay. It can be removed from the surface and you have a clean matsun again.

Do not forget that the output of the bunch is about 1/5 of the original kefir. The rest is a gorgeous pure serum with a greenish tinge, which can be stored for a long time in the cold. Whey can and should be drunk, used instead of water when baking homemade bread, or getting kvass for okroshka.

Consuming matsuna

Both independent hot and cold dishes and components of other dishes are prepared from Matsun.

Perhaps the main way of consumption is spreading Matsun on bread, or dipping Lavash in Matsun, depending on the situation and the chosen consistency.

The most historical and natural Fast Food for us is greens wrapped in pita bread (cilantro, tarragon, basil, etc.), with cheese and basturma, and naturally with Matsun. Greens and Matsun amazingly "quench" the salt of basturma and cheese.

Perhaps the main product for all mountain peoples to have a snack on the go is a matsun sandwich. The sandwich is equally incomparable, that it is salted, that it is simply sprinkled with sugar.

Matsun perfectly complements any sweet table when Matsun is served with tea with jam, honey, gingerbread and other sweet pastries. That light sour addition amazingly "extinguishes" the sugaryness of sweet foods.

Try a dish like: Skhtor-Matsun... This is matsun with crushed garlic!
Enough 2-3 cloves per 0.3 liters of diluted Matsun to the consistency of sauce. This is about 1 ÷ 1.5. You will be able to satisfy real gourmets.

Other useful features of matsun

Matsun not only food product... But the ideal protein ointment affects the quality of life not only as food.

From what hasn't been mentioned anywhere on the internet yet, Matsun is the safest and most pain reliever and safest remedy for burns. The simultaneous combination of a strong yeast and fungal environment, excellently protecting against foreign flora, and the content of a large amount of moisture, which evaporates until the burn "calms down" and the wound heals, make Matsun indispensable in rural or field conditions when there is no medicine at hand. And drugs will not always perform the functions that this drug can provide. After drying literally in the wind, the product allows you to leave the burn open, turns into a crust, and continues to draw excess moisture from the burn zone.

Who hasn't burned out under the sun on the beach ?! Now take a jar of Matsuna with you to the sea, just in case! Any fats, especially ointments, only clog the pores.

Useful properties are inherent only in Matsunu, aged at home, which contains active lacto- and bifidobacteria. It should be noted that the concentration of lactobacilli in the resulting product is tens, even hundreds of times higher than in the store counterpart, since only an industrial stabilized product can be found in the store. The goal of the factory manufacturer is not to lose the given consistency, color and taste of the product, which is almost impossible to withstand with a live Matsun, or it will be too expensive a product not for an industrial scale.

Advantages of milk vending machines

The only modern guaranteed way to deliver milk to a person in a whole, fresh and chilled state (pasteurized or raw) is with milk vending machines. They are filled with fresh milk every morning straight from the farm. Real matsun can be obtained only from fresh milk.

And if so, then milk vending machines were invented in order to bring a bit of health and High Quality life!

author © 2013 Dzhan

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Matsoni is a traditional drink of the peoples of the Caucasus, Georgia and Armenia. In the last two countries it is called matsun. It is also loved and widely used in cooking by residents of Asia and the Middle East. Matsoni is very beneficial as it contains lactic acid bacteria and other substances that help the body stay healthy.

At its core, this is a fermented dairy milk drink, similar to yogurt, kefir or yogurt, but more spicy and rich. It contains low gassing, which gives the finished product an excellent taste and invigorating properties.

Today on the site "Popular about health" you will get acquainted with culinary recipe, the benefits of yogurt and the harms of this drink.

What is the use of yogurt?

As we have already said, it includes a large number of beneficial, lactic acid bacteria and Bulgarian bacillus (Lactobacillus bulgaricus), which improve the composition of the intestinal flora, suppressing pathogenic ones.

Thus, the consumption of yogurt heals the intestines, stimulates its peristalsis, promotes good digestion, and prevents dysbiosis.

Regular consumption of one glass of this drink per day will help get rid of digestive problems, eliminate constipation, bloating, and increased gas formation.

In addition, the drink contains easily digestible protein, vitamins A, PP, D and K, minerals - calcium, magnesium, potassium, phosphorus, iron and useful amino acids.

The drink has a slight diuretic effect, unloads the kidneys and eliminates puffiness. It is very useful for the liver, as it gradually cleanses it of harmful accumulations. Also, the use of yogurt lowers the level of bad cholesterol in the blood.

Just half a glass before bedtime (you need to drink regularly) will gradually relieve insomnia, restore normal sleep, which has a beneficial effect on the entire nervous system.

In the Caucasus, yogurt is considered a youth-prolonging drink. It is not for nothing that old-timers and long-livers of these places, from childhood to very old age, drink it every day. It's all about him unique composition, which has a beneficial effect on every cell of the body, improves general health.

Potential harm yogurt

With the unconditional benefit of this fermented milk drink, in some cases its use can be harmful. In particular, there are contraindications for peptic ulcer, gastritis with high acidity at the stage of exacerbation. In a state of remission, it can be used, but with caution and in small dosages.

With existing pathologies of the intestinal tract, pancreatitis, hepatitis and gallstone disease, it is recommended to consult with your doctor before use.

Remember that abuse of a fermented milk product can harm even a healthy person. So, if the recommended amount is exceeded - 1-2 glasses per day, various digestive disorders are possible. Long-term abuse can lead to the development of erosive gastritis.

Yogurt recipe

V classic version yogurt is prepared using milk from cows that graze high in the mountains, move a lot and eat ecologically pure plant food. But, in the absence of such milk, for self-cooking you can use any fresh: cow or goat.

So, you will need: 1 liter of fresh homemade milk, 2-3 tablespoons of yogurt or "live" natural yoghurt(for sourdough).

Cooking yogurt. Heat the milk almost to a boil, but do not boil it. Cool to about 45C. Pour in the starter and stir well with a wooden spatula. Pour into a ceramic bowl, cover with foil.

Place in an oven preheated to 50C and simmer for several hours (4-5). Or wrap it up in a warm blanket and place it in the sun or some other warm place. But then the milk should languish for at least 12 hours.

When the drink is ready, pour the whey that formed during the preparation process into a cup, then the yogurt will turn out to be thicker.

Pour into clean jars, on the bottom of which place 1 tablespoon of natural organic yogurt. Cover them, wrap them in a warm blanket and leave for another 12 hours. Then put it in the refrigerator. Chilled, steeped yogurt is ready to eat.

What is yogurt eaten with??

Traditionally, this fermented milk drink is served to homemade bread, flat cakes, vegetables. It goes well with fresh fruits, herbs and nuts. Matsoni at home is a must-have for meals national cuisine, such as: dovga, shechamanda, as well as tarkhan, sarnapur, etc. Even at home, yogurt is used to make khachapuri.

Especially often they drink it in hot summer. Its sourish, with a slight "spicy" taste, perfectly quenches thirst, and useful composition helps to normalize the water-salt balance.

Sometimes it is diluted with clean, cold spring water. In this form, it is called Tang. You can drink it to refresh yourself on a hot day, use it to make cold soups, for example, okroshka, botvinia, beetroot, etc.

You can make the most delicate homemade curd from yogurt, add to the dough, cook cream sauce for meat, fish, vegetable dishes.

What can you say about the method of preparation of the drink? The recipe is reproducible at home, but it takes a lot of time. Otherwise, yogurt is a wonderful product, the use of which contributes to longevity, helps to maintain health until old age. Well, since it contains only 60 calories, it is recommended to include it in weight loss diets. Be healthy!

Beverages made from the milk of cows, goats and sheep have been drunk by humans 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 life expectancy or not, but the fact remains.

Matsoni is a traditional Caucasian fermented milk product called “the nectar of long-livers”. V Armenian cuisine yogurt is called matsun.

Matsoni tastes like curdled milk, but there are some differences between the two products. Sour milk is ordinary sour milk, and yogurt is a more complex fermented milk product that requires a certain technique.

• Matsoni - very healthy drink, which the inhabitants of the Caucasus cook and drink with pleasure. 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 useful vitamins and bifidobacteria.
• Matsoni is an irreplaceable product that reduces cholesterol levels, it prevents the development of dysbiosis, early aging of the body and lowers blood pressure.

The secret of making yogurt at home

Matsoni is obtained from milk fermented at a certain temperature. The basis for yogurt can serve not only cow's milk but also goat or sheep. The milk is heated to a temperature of 90 degrees, then it is cooled to 50 degrees and sourdough is added.

Yogurt starter is a mixture of Bulgarian bacillus (a special type of lactic acid bacteria discovered in Bulgaria) and fermented milk streptococci. The resulting mixture of hot milk and starter culture is placed in a dark place and does not disturb the product for 4 hours. During this time, the milk will turn sour and thicken, and the resulting product will cool down. That's the whole secret of making yogurt.

Matsoni is a product for an amateur, which differs from kefir and yogurt in a slightly sour and pungent taste. Matsoni is somewhat similar to sour drinking yoghurt, which is the “fault” of the Bulgarian stick, which is used to make yoghurts.

Matsoni can be prepared at home, following the sequence of steps and the cooking process.

• Bring milk (any) to the boiling stage (somewhere around 90 - 95 degrees), but do not boil - this is very important!
• Cool the milk to a temperature of 40-50 degrees.
• Add sourdough to the hot milk. For the present Georgian yogurt yogurt itself is used for the sourdough. If you don't have it, you can take fatty kefir or sour sour cream - 1 tbsp for 0.5 liters of milk. sour cream or kefir.
• Stir the prepared mixture, cover with cheesecloth and put in a dark place for 4 hours. It is better if you first wrap the dish with the mixture in a blanket or pour the yogurt mixture into a thermos. Do not shake or touch the yogurt mixture.
• It is important - strictly observe the fermentation time: if you reduce it, the yogurt will turn out to be too liquid, and if you increase it, the yogurt will turn out to be too sour.
• Then put the yogurt in the refrigerator for 8 hours.
• The next time you make yogurt at home, use the yogurt you prepared earlier for starter.

You can cook from yogurt different dishes surprising guests every time unusual recipes based on yogurt at home.

Compound:

• Chicken fillet - 300 g
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Greenery
• Matsoni - for dressing
• Salt to taste

Preparation:

1. Boil chicken fillet, potatoes and carrots.
2. Cut the boiled ingredients into small cubes.
3. Cut the cucumber into strips, chop the herbs.
4. Put all the ingredients in a salad bowl, add salt and yogurt. Mix everything.

The yogurt salad is ready! It can be used by girls on a diet.

Compound:

• Milk - 1 l
• Matsoni - 1 l
• Butter to taste
• Egg yolk - 3 pcs.
• Dill, cilantro, tarragon leaves - to taste
• Sea salt to taste

Preparation:

1. Chop finely onion and fry it on butter to transparency.
2. Mix the yogurt with milk and shake well.
3. Pour the yogurt with milk into a large pot, add the onion. Bring the yogurt and onion to a boil, stirring constantly. When the mixture boils, continue cooking for another 7 minutes.
4. Remove the soup from the heat, cool it a little, pour the egg yolks into the soup. Add chopped herbs.

Homemade yogurt soup is ready!

Compound:

• Matsoni - 400 g
• Goat cheese - 100 g
• Nadugi cheese - 100 g
• Greens (onion, cilantro, dill) - 50 g
• Salt to taste

Preparation:

1. Rub goat cheese on a fine grater.
2. Rub the cheese nadugi through a sieve.
3. Chop the greens finely.
4. Pour all the ingredients into a bowl, add salt and yogurt.
5. Mix all ingredients thoroughly until smooth.

The first recipe for matsoni dates back to the seventeenth century, when the highlanders inhabiting the Caucasus learned to “create” this healing drink. An ancient legend says: “The benefits of this drink are great. People who use it every day retain vitality for many years and do not age. " The highlanders have long and carefully concealed the recipe for making yogurt, but over the years, their secrets began to be revealed ... Years have passed and the drink "Matsoni" is already showing off on the shelves of many stores. But the store variation of the curative Caucasian drink is not always pleasing with taste and benefits. We suggest not going to the supermarket for a drink, but preparing it yourself. And now we will tell you how to cook yogurt at home.

Matsoni - the secret of its appearance and how to cook it

There is, of course, some truth in the ancient legends. It is enough, once to look at the mountain elder, who is even more nimble than many young guys at the age of 90, you will involuntarily begin to believe in healing and beneficial features this fermented milk drink. Matsun was obtained by accident when a mountain woman poured warm, fresh milk into a jug, where before that there was yogurt. Fresh milk combined with sour milk, and thus, unwittingly, an uncontrolled fermentation process was launched, which resulted in a new product - yogurt drink.

How to make yogurt at home?

Easy peasy! Cooking yogurt will require the following dairy products:

• Whole daily milk - 5 liters;
• Sourdough (if there is no sourdough, then yogurt or sour cream will do) - 1 tbsp. l.

So let's start cooking, step by step:

1. Preparing the sourdough. The recipe is as simple as the dish itself. Judge for yourself! To begin with, a spoonful of the "starter base" is mixed with a glass of warm milk.
2. We heat all milk to 90-95 degrees. The main thing here is not to miss the moment when it starts to boil. Turn off.
3. Cover with a lid and cool to 50 degrees. The temperature can be determined independently if there is no thermometer at hand. Just dip your finger in the milk - if you endure, then cooling is enough.
4. We remove the film from the surface of the milk, add the leaven and send it to the oven to simmer at the same temperature - 50 degrees, for 8 - 24 hours.

Cooking with such a long time interval is due to which acid product suits you best, that is, the more time it languishes, the sour it is. At this stage, the sour drink can be consumed. A tasty, liquid mass is already ready, but to a greater extent it will resemble ordinary kefir. Therefore, have patience, the preparation of yogurt, as it is done in the Caucasus mountains, must be continued.

1. We send the fermented drink to a cool cellar for three days. During this time, it will thicken even more, only you need to scoop out the whey with a spoon from time to time, which will later be used to make okroshka or pancakes.
2. The most crucial moment is the expression of the serum. This procedure should be familiar to any rural woman from childhood. Cover the bottom and walls of the colander with a dense, clean cloth and pour the sour milk drink into it. In the first two days, the yogurt is decanted at room temperature. On the third day, this procedure is repeated, but after placing the workpiece in the refrigerator, for less fermentation.
3. The last step, but not least. We transfer the finished yogurt into a bowl with a tightly closed lid to minimize the access of oxygen, otherwise, the growth of bacteria will continue, which is not desirable for a ready-to-drink drink.

After you carry out all the above manipulations, called cooking yogurt at home, the volume of the product will decrease several times, which will allow it to be left in the refrigerator for further use.

Armenian matsun - cooking instructions with photo

Matson is a Georgian name, matsun is an Armenian name for the same fermented milk product, but it tastes a little sour and sharper, even there is a certain bitterness. The cooking scheme in the Armenian manner does not differ much from the cooking technique described above. Everything is also quick and easy, the main thing is that the milk is of the highest quality, fresher and fatter, and if the product is not of high quality, then you simply will not see the tasty and correct Armenian matsun! Cooking ingredients:

• milk - at least 10 liters;
• Sour cream or yogurt - 1000 grams.

The instructions for cooking actions are as follows:

1. Pour the milk into a container suitable for this amount and heat it to a temperature close to boiling, but in no case up to 100 degrees, at which your milk will surely boil.
2. We give the milk time to cool down to a temperature of 50 degrees. You can check with your finger, as real highlanders do.
3. Pour sour cream or "old" yogurt into warm milk, mix well and pour it into an earthenware or glass dish, the main thing is that it has a lid.
4. We wrap the finished matsun with a warm towel or blanket and leave it to cool for a while, preferably overnight, and in the morning put it in the refrigerator.

That's it, cooking is over, now in your chef's equipment there is a diagram of how to make yogurt in two simple and delicious recipes... We hope our culinary briefing was clear and interesting.

Video: cooking yogurt at home

Matsoni is very popular with fans of fermented milk drinks, especially in the hot summer months. By adding a little water to it, you get a Tang drink, which is ideal for quenching thirst and for making cold soups such as okroshka or beetroot.

An analogue of yogurt in traditional Russian or Ukrainian cuisine- this is curdled milk, but the technology of its preparation and yogurt is somewhat different.

To cook Armenian matsun at home, we need fatty homemade milk and leaven.

The milk needs to be heated to 90 degrees, but not to a boil. Then the milk is cooled to at least 40 degrees. It is better to use a special thermometer to check the temperature.

Add sourdough to the cooled milk. It can be special lactic acid bacteria, or regular kefir or yogurt.

Stir the milk and sourdough in a saucepan. We close the pan with a lid and wrap it up well. We put in a dark place and do not disturb for 4 hours.

It is better to note the exact time, because if you overexpose the yogurt, the product will turn out to be too sour, and if you do not hold it, it will be too liquid.

Homemade matsoni is ready! We use it at our discretion.

The taste of matsoni resembles kefir, but still has a slightly pungent aftertaste. Bon Appetit!