Matsoni

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Matsoni is a traditional fermented milk product of the peoples of the Caucasus (primarily Georgia and Armenia, where it is called matsun), Asia Minor and the Middle East. It is prepared on the basis of boiled cow, sheep, goat milk or a mixture of these. The production technology consists in fermenting milk with the help of lactic acid streptococci and Bulgarian bacillus. At a temperature of 37 degrees, the mixture is placed in a special device designed to keep warm, where it is kept for about 3-4 hours.

A slightly different way of making yogurt is adopted in Armenian cuisine: boiled milk is cooled to 40-50 degrees, after which it is fermented using the remains of the previous matsun. A vessel with an almost finished mixture is left in a warm place for several hours.

Experts are sure that the recipe for this drink is about 200 years old. According to legend, the Caucasian mountaineers invented it, pouring milk into an unclean dish in which yogurt was stored before. In those days, the stomachs of slaughtered animals were used as a container for storing yogurt. The abomasum did not separate from the stomach, due to which, as the researchers believe, the technology of cheese making arose.

The useful properties of yogurt were appreciated not only by the highlanders, the domestic scientist Ilya Ilyich Mechnikov became interested in them at one time. Studying the issue of longevity of residents of some regions of Russia and a number of Asian countries, he came to the conclusion that yogurt was certainly present in their diet, which most likely had a positive effect on life expectancy.

Useful properties of yogurt

Regardless of the method of preparation of yogurt - Georgian or Armenian - the drink is famous for its ability to perfectly quench thirst and hunger, which will be appreciated by lovers of an active lifestyle. It is especially worth paying attention to the beneficial properties of yogurt for those who are seriously and professionally involved in sports: with a low calorie content (about 55 Kcal per 100 g), the product is rich in easily digestible proteins that contribute to the rapid growth of muscle mass.

Matsoni is also useful for those who have difficulty falling asleep at night. In order to overcome sleep sooner, it is recommended to drink a little fresh yogurt before going to bed. This healthy habit will help calm the nervous system, making it easier to fall asleep at night.

In addition, a fermented milk drink from the Caucasus Mountains copes well with excessive slagging of the body, removes toxic substances and excess cholesterol. That is why yogurt is often used during periods of fasting days and diets.

The special method of preparation allows yogurt to be absorbed much easier than fresh milk, therefore, in most cases, it is suitable for use by those who suffer from lactase intolerance. In combination with many essential acids, proteins, minerals (magnesium, phosphorus, calcium), as well as B vitamins and vitamins A and D, the drink is a tasty and healthy product suitable for consumption at any age.

The content of fermented milk microorganisms in yogurt allows the drink to fight against pathogenic microflora in the intestines, which has a beneficial effect on overall well-being, and, according to some reports, helps to prolong youth.

Thanks to the special method of making yogurt and the properties of the yeast that is included in its composition, the product perfectly stimulates the appetite, improves blood circulation, normalizes intestinal activity and improves liver and kidney function.

Cooking yogurt at home

The simplicity of preparation and the available ingredients that make up the drink allow you to count on fresh yogurt always at hand.

The main ingredient is milk, you can choose it depending on your taste preferences. So, cow's, and goat's, and even sheep's milk will do.

The first method of making yogurt requires one liter of milk and 250-300 g of live yogurt without additives. The milk, heated to a temperature of 45-55 degrees, is cooled to 35-40 degrees, after which yogurt is added and the pan is covered with a lid. The constructions should be wrapped in a warm blanket and left alone for 6-8 hours. After the expiration date, the yogurt is ready.

For the second method, you will need: 2 liters of milk, thick sour cream in the amount of 200 g, a crust of black bread. Keep the milk on the lowest heat for 2 hours, remembering to stir to avoid burning. After that, add sour cream, mix thoroughly, add a crust of bread next and leave the mixture for a day. When the yogurt is ready, it is recommended to store it in the refrigerator, taking out a crust of bread.

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