How to cook yogurt at home

Drinks made from the milk of cows, goats and sheep have been drunk since ancient times. A special place fermented milk products is given in the Caucasus. It is not known whether their love for dairy products influences their life expectancy or not, but the fact remains.

Matsoni is a traditional Caucasian fermented milk product, which is called "nectar of long-livers". In Armenian cuisine, matsoni is called matsun.

The taste is similar to clabber, but there are some differences between the two products. Sour milk is ordinary sour milk, and matsoni is a more complex fermented milk product that requires a specific technique.

Matsoni at home: the benefits

• Matsoni is a very useful drink that residents of the Caucasus cook and drink with pleasure. This dairy product is easily absorbed by the body, supplying it with phosphorus, calcium, vitamins A and D, as well as essential amino acids and protein.
• Yatsoni, like all fermented milk products, stimulates the bowels, enriching it with useful vitamins and bifidobacteria.
• Matsoni is an indispensable product that reduces cholesterol, it prevents the development of dysbiosis, early aging of the body and lowers blood pressure.

The secret to making matsoni at home

Yogurt is made from milk that has been fermented at a certain temperature. The basis for matsoni 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 the leaven is added.

Sourdough for matsoni- is a mixture of Bulgarian sticks (a special type of lactic bacteria, open in Bulgaria) and fermented milk streptococci. The resulting mixture of hot milk and leaven is placed in a dark place and does not disturb the product for 4 hours. During this time, the milk will sour and thicken, and the resulting product will cool. That's the whole secret of cooking yogurt.

Matson-an amateur product, which differs from yogurt and yogurt a little sourish and pointed taste. Matsoni is somewhat similar to sour drinking yoghurt, which is the fault of the Bulgarian chopstick, which is used to make yogurt.

Homemade matsoni

Yogurt can be cooked at home, following the sequence of steps and the cooking process.

• Bring milk (any) 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 leaven to the hot milk. For real Georgian yoghurt, yogurt itself is used for the leaven. If you do not have it, you can take fatty kefir or sour sour cream - for 0.5 l of milk 1 tbsp. sour cream or kefir.
• Stir the mixture, cover with gauze and put in a dark place for 4 hours. It is better if you pre-wrap a bowl with the mixture in a blanket or transfer the mixture for matsoni to a thermos. Do not shake or touch the mix for yogurt.
• It is important - strictly observe the time of the leaven: if you reduce it, the yogurt will turn out too liquid, and if you increase it, the yogurt will turn out too sour.
• After that, remove matsoni in the fridge for 8 hours.
• The next time you cook matsoni at home, use the yogurt prepared earlier for the leaven.

You can cook different dishes from matsoni, each time surprising guests with unusual matsoni-based recipes at home.

Vegetable salad with yoghurt at home

Composition:

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

Cooking:

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

Salad with yoghurt ready! It can be used by girls on a diet.

Homemade matsoni soup

Composition:

• 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

Cooking:

1. Finely chop the onion and fry it in butter until transparent.
2. Mix matsoni with milk and shake well.
3. Pour matsoni with milk into a large saucepan, add onions. Bring onion with matsoni to 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 greens.

Matsoni soup at home is ready!

Matsoni Sauce at Home

Composition:

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

Cooking:

1. Grate the goat cheese on a fine grater.
2. Rub nadugi cheese through a strainer.
3. Chop the greens.
4. Put all the ingredients in a bowl, add salt and matsoni.
5. Mix all ingredients thoroughly until smooth.

Matsoni is a very useful Georgian drink, which gives people strength and vigor. Drink yogurt and live happily ever after!