Matsoni at home
Matsoni is very popular among fans of fermented milk drinks, especially during the hot summer months. By adding a little water to it, you get the Tan drink, which is ideal for quenching thirst and for preparing cold soups such as okroshka or beetroot soup.
An analogue of matsoni in traditional Russian or Ukrainian cuisine is yogurt, but the technology for preparing it and matsoni is somewhat different.
To prepare Armenian matsun at home, we will need full-fat homemade milk and sourdough.
Step-by-step recipe with photos
The milk needs to be heated to 90 degrees, but not to a boil. Then the milk is cooled to at least 40 degrees. To check the temperature, it is better to use a special thermometer.
Add the starter to the cooled milk. This can be special lactic acid bacteria, or regular kefir or matsoni.
Mix the milk with the starter in a saucepan. Close the pan with a lid and wrap it well. Place in a dark place and do not disturb for 4 hours.
It is better to note the exact time, since if you over-expose the matsoni, the product will turn out to be too sour, and if you do not over-expose it, it will be too liquid.
Homemade matsoni is ready! We use it at our own discretion.
Matsoni tastes like kefir, but still has a slightly spicy aftertaste. Bon appetit!
Classic matsoni recipe
Compound:
- 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.
Cooking matsoni in a yogurt maker
Another kitchen appliance that can be used no worse than a multicooker for making matsoni is a yogurt maker.
In terms of cooking time, the process takes a little longer than in a slow cooker - 10 hours. But what’s good about a multicooker is that the drink is made in special portioned cups or jars.
First of all, 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 starter and stir until smooth. It is better to use matsoni itself as a starter. But, if you don’t have it on hand, 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 all that remains is to pour the resulting mixture into cups or jars, close the lids and place in the yogurt maker. We set the timer for 10 hours and that’s it, wait for the product to be ready. After the time has passed, put the jars in the refrigerator.
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By the way, an important role in the preparation process is the removal or decanting of whey. What does this have to do with, you ask? It turns out that the less whey, the longer the matsoni lasts.
In order to express the whey, 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 whey will drain. In order to remove the remaining whey, put the bag in a colander and put it in the refrigerator at the very bottom. After we are sure that all the whey is glass, transfer the remaining thick mass into a glass container prepared in advance. The drained whey can be used for culinary purposes.
Matsoni with milk and yogurt
Matsoni.. Fermented milk product Or simply A lot of delicious sauces can be prepared from matsoni.. Soups.. Before I show you recipes from matsoni.. I decided to show you how to make it at home))) I can’t buy it here where I live I can.. but I love soup))) I make sauces for dolma..)) I thought maybe it would be useful for someone else)
Ingredients for “Matsoni or yoghurt”:
- Milk (whole) - 1 l
- Yogurt (or sour cream 3 tablespoons) - 125 g
Recipe "Matsoni or yogurt":
There is nothing to photograph here. Bring the milk to a boil, boil and cool. Up to about 50-55 degrees, so it would be hot, but not boiling water. Add yogurt, stir, pour into a jar, wrap in a towel and leave for 6-7 hours. I usually do it at night. It turns out like a sour drinking yogurt. The milk should not be sterilized (stored for a long time), but the yogurt should be alive, otherwise nothing will work. Or replace Yogurt with sour cream if in doubt. Very tasty, whoever loves yoghurt will love it! Bon appetit!!!
Cooking in jars
To independently master the preparation of matsoni at home, you will need to carry out a simple step and two simple products. To obtain 1 liter of ready-made matsoni drink you will need 2 teaspoons of starter per 1000 ml of boiled milk, cooled to a temperature of 40-45 degrees, or heated pasteurized to the same temperature. If yogurt or ayran is used as a starter, the proportions change slightly; for example, you should put 2 tablespoons per 500 ml of milk.
The temperature of the milk is crucial in obtaining the finished product; the growth of bacteria and their correct action depend on its correctness. Matsoni starter is added to the milk, stirred, the container is covered with a lid, wrapped in a terry towel or blanket and left for 4 hours. After this time has passed, the matsun should be placed in the refrigerator for 8 hours to fully ripen. When the product becomes a jelly-like consistency, the process is complete and the product is ready for use.
Cooking in a yogurt maker or slow cooker
It’s not difficult to make matsoni at home if you have kitchen appliances with suitable modes. You need milk, boiled or pasteurized, and dry starter. Having purchased ready-made dry sourdough, simply follow the recipe in the instructions for it and add as many spoons as indicated by the manufacturer. Boiled milk is cooled and then mixed with the starter; pasteurized milk is sufficient to bring to the desired temperature, but not to a boil. Pour a packet of starter into milk at a temperature of 40-45 degrees, stir, and leave the jar or cups of liquid in a yogurt maker or multicooker for 8 hours in the “heat” mode. Then chill in the refrigerator for 2 hours.
Having learned and remembered how to make matsoni, having all the ingredients, but not getting the desired product, you must take into account some rules. There are important points for both cooking options - resting the container during the warm period, and carefully moving it subsequently to a cold place. It is important not to shake the contents or stir, otherwise the product will be too liquid.
If you have already prepared matsoni, set aside the required amount to prepare a new portion, and next time you will not have to buy sourdough. In this way, you can use the previous manufactured product 3-4 more times. Over time, the ability of bacteria to reproduce in the required volumes decreases, and in order to prepare matsoni again, you will have to buy a new, fresher starter. The shelf life and shelf life of homemade matsoni is 4-5 days.
Homemade matsoni made from milk and sour cream
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.
Video
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Matsoni is a national fermented milk drink, traditionally made in Georgia from goat, cow, buffalo or sheep milk (mixing of these varieties is allowed). In the Caucasus, matsoni is considered a drink of longevity, as it has many beneficial properties and has a beneficial effect on the functioning of the digestive system. Let's look at ways to prepare matsoni at home.
In a slow cooker
To make Caucasian fermented milk yogurt in a slow cooker, it will take 8 hours. Since this household appliance is able to maintain a constant temperature, the drink turns out thick and smooth.
To prepare the drink you will need 1 liter of whole milk and 2 tablespoons of matsoni starter.
You can make matsoni in a slow cooker using the following algorithm, each step of which is reflected in the photo:
- pour the milk into the bowl, set the “cooking” mode for 5-10 minutes;
- As soon as the device beeps about the end of cooking, open the lid and let the milk cool slightly;
- mix separately 50 g of heated milk and 150 g of matsoni starter;
- add the mixture to the bowl, stir (if a film has formed on the milk in the multicooker, remove it first);
- run the standard “yogurt” mode, if it is not available, start the “multi-cook” mode with a temperature of 40°C for 8 hours;
- When finished, drain the whey, cool the fermented milk drink in a bowl or pour into a glass/clay container.
If desired, the cooking time can be reduced to 4-5 hours as with the classic method.
How to make a drink at home
It is quite simple to prepare a healthy Caucasian fermented milk product at home. The main requirement is strict adherence to technology: fresh (daily) whole milk, starter culture, maintaining a constant temperature that is comfortable for the growth of beneficial bacteria.
There are several ways to prepare matsoni. Today, this process has been simplified by kitchen gadgets such as a yogurt maker or a slow cooker. We present the most popular recipes for making matsoni at home.
Required Ingredients
The main products for a fermented milk drink are milk and sourdough. In the Caucasus, milk from Abkhazian cows was traditionally used. However, milk from any animal will do: cow, goat, sheep, buffalo, etc. It is better to use whole daily milk; if it is unavailable, it can be replaced with pasteurized milk.
Typically, 1 liter of milk requires 2 tablespoons of matsoni starter. For the first time, it is better to use a pharmacy/store ready-made dry starter: Narine, Matsoni. It is allowed to replace it with any natural fermented milk product containing lactobacilli or acidophilus bacilli. These include ayran, tan, Bulgarian yogurt.
Matsoni made from milk and curdled milk
Matsoni (Georgian: მაწონი) or matsun (Armenian: մածուն) is a fermented milk drink originally from Armenia. Very healthy and tasty. You can drink it just like that, or you can add it to baked goods and cold soups.
Matsun (matsoni) is very good for our health. How to cook matsoni? They say that one day the housewife made a mistake and poured fresh milk into a jug with the remains of curdled milk, left it in the heat and it turned out to be matsun. Now you can buy dry matsoni starter or buy ready-made matsoni in the supermarket and use it as a starter. The quality and thickness of the finished product depends on the quality, fat content of the milk and the amount of starter. Prepare for your health!
Ingredients:
- Milk – 3 Liters
- Curdled milk - 3-5 tbsp. spoons
Number of servings: 4
How to cook Matsoni
We will need whole cow's milk and homemade yogurt - sour milk. Bring the milk to a boil and cool to 40-50 degrees. So that your little finger doesn't get burned. You can use a slow cooker: heat boiled milk to the desired temperature. Now you can add the starter - yogurt. Close the multicooker lid and leave for 5-6 hours until the matsoni is ready. If you don’t have a multicooker, wrap the container with milk in a warm place and leave it for the same time. Matsoni is ready. You can drink it plain with finely chopped fresh or dried mint. Be healthy!
Armenian recipe
The Armenian variation of matsoni is called matsun and has a slightly distinctive composition, which implies equal amounts of Bulgarian and acidophilus sticks. For the Armenian fermented milk product, a slightly different type of starter is used.
Products for preparing a drink in Armenian style:
- 1 liter of milk;
- 3 cloves of garlic;
- cilantro and dill (optional);
- a glass of fat sour cream.
Algorithm for creating matsun:
- Pour the milk into a saucepan and bring to a boil, then immediately remove the container with the liquid from the heat and set aside to cool.
- When the main ingredient has cooled a little, pour it into a glass jar.
- Preheat the sour cream to room temperature.
- Place it in the milk and mix the ingredients thoroughly using a wooden spoon.
- Close the container tightly with a lid and insulate it by wrapping the container with several towels. Set aside the mixture overnight until the substance thickens completely.
- In the morning, put the jar of matsun in the refrigerator so that the product cools down and completely thickens.
- Pour the mixture into a gauze bag and leave to drain for 4 days in a cool place.
Place the finished matsun back into the jar and season with finely chopped garlic. The Armenian drink can be stored for a week at a temperature of + 6 degrees.
