Matsoni is the national fermented milk drink of the inhabitants of the Caucasus. In consistency, it resembles thick sour cream, and in taste it is several times more sour than kefir. Matsoni is very useful for children and adults, it quenches thirst well in hot weather.
Matsoni is prepared on the basis of cow, sheep or goat milk by fermentation under special temperature conditions. It contains: protein, vitamins D, A, B2, PP, phosphorus, magnesium, calcium, beneficial bacteria. Matsoni is well absorbed by the body, removes toxic substances, heavy metal salts, and lowers cholesterol levels. Beneficial bacteria fight against pathogenic microflora in the intestine, preventing the development of dysbiosis. Matsoni is good for the nervous system. To quickly fall asleep, it is enough to drink a glass of the drink before going to bed. Matsoni activates the functions of the intestines, liver and kidneys, helps to satisfy hunger. It is recommended for people who are struggling with excess weight. Caloric content of 100 g is only 65 kcal, energy value: proteins - 2, 8 g, fats - 3, 2, carbohydrates - 3, 6 g.
Matsoni is used with caution in diseases of the stomach and intestines, cholelithiasis.
To make yogurt at home you will need:
- whole milk - 1 l.;
- yogurt sourdough - 2 tablespoons
Yogurt sourdough consists of Bulgarian bacillus (lactic acid bacteria) and lactic acid streptococci. It can be replaced with sour sour cream, yogurt or kefir. Pour milk into a small saucepan, heat it to 90-95 ° C, but do not boil. Then remove the saucepan from the stove and cool the milk to 45-50 ° C. It is recommended to check the temperature with a special thermometer. Add the yogurt starter, mix gently until smooth and pour into a sterilized glass jar. Cover it with clean, sterile gauze, folded in 2-3 layers, and leave in a dark, warm place for 4 hours. If you reduce the cooking time, the yogurt will turn out to be liquid, and if you increase it, the drink will be very sour. You cannot stir it. After 4 hours, cover the jar with a clean plastic lid and refrigerate for 8 hours. Matsoni is served chilled. Store the finished drink in the refrigerator for no longer than 5-7 days.
For starter culture of a new portion of milk, it is allowed to use previously prepared yogurt.
Matsoni is also used for marinating meat, as a base for sauces, soups, added to dough, dressing salads. Try to make an original Caucasian soup.
Products:
- yogurt - 1 l;
- milk - 1 l;
- onions - 6 pcs.;
- egg yolk - 3 pcs.;
- butter, sea salt - to taste;
- dill, tarragon leaves, cilantro - to taste.
Finely chop the onion. Fry it in a skillet in butter. Pour milk and yogurt into a saucepan, add fried onions, salt. Place the saucepan over low heat and bring to a boil, stirring constantly. After boiling, cook the mixture for 5-7 minutes, then remove it from heat. Pour in the egg yolks, add the chopped herbs and stir.
Make a refreshing dessert with a fermented milk drink.
Products:
- chilled yogurt - 200 ml;
- walnut kernels - 2 tsp;
- honey - 1 tsp.
Chop the walnut kernels. Pour chilled yogurt into a cup, add honey and walnut kernels, stir. The drink is ready.
