Matsoni has long been considered a delicacy in the Caucasus, but locals call this drink differently - matsun. It is very similar to curdled milk, but at the same time it has a completely different taste, and the cooking technology is noticeably different.
Instructions
Step 1
In Russia, curdled milk is made from sour milk. Many have probably noticed that if the milk is not removed from the refrigerator in time, it will certainly turn sour. However, this method of cooking will not help you get the yogurt.
Step 2
There are several secrets in the preparation of this dish. Milk is fermented under special conditions, and not only milk from cows is used, but also milk from sheep or goats. The milk warms up to about 90 degrees, then it must be cooled to 45-56 degrees, then sourdough is added to it. The mixture contains a lactic acid bacterium - Bulgarian bacillus, which benefits the body, is found in yogurt and streptococci of sour milk. After all the procedures, the drink is placed in warmth for several hours so that the milk thickens and sour. The finished yogurt is cooled before use.
Step 3
The benefits of this drink have long been proven. Matsoni is very well and quickly absorbed by the body, is a source of valuable vitamins and elements, contains many amino acids and proteins, the drink is rich in calcium and phosphorus. The drink is good for both children and adults, it helps digestion and reduces the number of harmful bacteria in the intestines. Modern man is prone to stress and disease, so we all need natural healthy foods.
Step 4
Even biologists believe that a large number of harmful bacteria in the intestine contributes to the development of putrefaction processes, stimulates the production of toxins, therefore, it has a very negative effect on the entire body as a whole. Matsoni significantly reduces the number of these bacteria, cleanses the intestines. That is why this drink is considered the elixir of youth and health.
Step 5
Of course, you can cook yogurt yourself, most importantly, do not forget about its cooking secrets. First, you need to heat the milk, but do not bring it to a boil. Then cool the milk slightly, then add the sourdough to it. For starter, you can use fatty kefir or sour cream. Remember that in order to get the desired properties of the product, you need to let it brew for 3-4 hours. Do not stir or stir it. The fermentation time can vary significantly depending on the quality of the yogurt, temperature, bacterial activity and other factors. To make yogurt well, you need to get acquainted with the traditions and secrets of its preparation.
