Matsoni is a delicious Georgian yogurt starter. It contains proteins, fats, carbohydrates, vitamins A, B2, PP, beta-carotene, and minerals. The coagulation bacteria contained in it are beneficial for the human body. If you like to try a delicious Georgian yogurt, stay with Cooking County.
Since the first time Matsoni was mentioned in writings dates back to the 11th century, it is believed that people in the area consumed this type of soured milk for centuries. However, this type of yogurt is likely much older. In cold cellars, milk was soured to be used later for cheese and butter making. In an area where summer temperatures can be pretty high, soured milk was available for a longer time than fresh milk and consumed a lot as it was.
How to Make Matsoni?
- 2/5 liter milk
- 2 tablespoons sour cream
Take a pot, pour milk into it and place it on high heat. Let it reach 90ºC (this is the temperature just before boiling, so when it reaches this temperature, turn the flame off immediately).
Set the milk aside to cool down to 40º-50ºC. It takes about an hour to cool down. After an hour, take the foam off the surface of the milk.
Add sour cream to the milk pot containing the milk, stirring well.
Keep the Matsoni warm for about 4 hours after transferring to jars. You can keep Matsoni warm by wrapping the jars with towels and placing them next to a warm stove or on a warmer plate.
It won’t take you long to notice that the milk thickens after that time. The Matsoni should be refrigerated for at least 8 hours so they can settle and ripen. Some people keep Matsoni for three days in the refrigerator before consuming it.
How to Serve Matsoni?
After 8 hours, take the jars out of the refrigerator and enjoy them!
Do not forget to make this recipe and share it with us. If you also have any related questions about the Matsoni recipe, do not forget to also try Spinach yogurt dip.