Matsoni yougurt Recipe; a Historical Georgian Starter

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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 delicious Georgian Matsoni yogurt, stay with Cooking County.

Table of Contents

What is Matsoni?

Since the first time It was mentioned in medieval Armenian manuscripts by Grigor Magistros 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?

Ingredients

2 liter milk
2 tablespoons sour cream

Directions

Step One

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).

Step Two

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.

Step Three

Add sour cream to the milk pot containing the milk, stirring well.

Step Four

Keep the yogurt warm for about 4 hours after transferring to jars. You can keep it 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 this yogurt for three days in the refrigerator before consuming it.

How to Serve this Georgian Smooth Yogurt?

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 yogurt recipe, do not forget to also try Spinach yogurt dip.

FAQs about Matsoni Yogurt

How much time does Matsoni need to get ready?

It takes about 10 hours to get ready.

What is Matsoni made of?

It is made with milk and sour cream.

Is matsoni same as Greek yogurt?

This yogurt is usually more drinkable and less thick than Greek yogurt, with a milder, slightly sweet taste, while Greek yogurt is tangier.

Matsoni Recipe; Historical Georgian Yogurt Starter in 4 Steps

Recipe by ShayanCourse: AppetizersCuisine: Georgian, ArmenianDifficulty: Easy

Servingsservings

Prep time

hours

Cooking time

minutes

Calorieskcal

Learn how to make Matsoni, a delicious and healthy Georgian yogurt starter made with milk and sour cream.

Ingredients

2 liters milk
2 tablespoons sour cream

Directions

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.

Notes

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.