Matsoni is a fermented milk product popular in Georgian and Armenian cuisines, known for its health benefits and used in various dishes. It can be made at home using organic milk and is also popular in Japan, where it is believed to prolong life due to its probiotic properties.
Matsoni is a fermented milk product made up of macrobiotic bacteria. It is especially popular in Georgian and Armenian cuisines, but has also spread to North America and Japan. This product is known for its excellent health benefits, such as replenishing good bacteria in the body and promoting healthy digestion.
In Armenia and Georgia matsoni, also known as matson or matsoon, is used to prepare a variety of soups and nutritious dishes. A well-known Georgian dish made from matsoni is called khachapuri, or Georgian cheese bread. This recipe calls for a significant amount of yogurt, along with other dairy products like eggs, butter, cream cheese, and mozzarella. The bread is made with wholemeal flour, yeast and salt.
Many North American matsoni aficionados are also ones who enjoy making their own yogurt at home. Making matsoni from scratch is a relatively simple process. Half a cup (118 milliliters) of fresh raw milk or pasteurized milk is heated to 160 degrees Fahrenheit or higher (71 degrees Celsius or higher). The milk is left to cool to room temperature. Next, half a teaspoon (4.8 grams) of matsoni starter is added. The mixture is then left alone for at least 6 and no more than 24 hours. It becomes the starting batch of yogurt culture and will ferment as it stays at room temperature.
Making this product at home can save money for those who consume yogurt regularly. Buying organic yogurt every week can leave a noticeable mark on your food budget. Matsoni can be made at a fraction of the price using organic whole milk or soy milk. The mixture thickens on its own, so there’s no need to spend money on expensive skim milk powder or gelatin.
Caspian sea yogurt is what the Japanese call this product. It has been a huge hit in Japan because the Japanese believe that eating yogurt can prolong life. Dr. Mori Yukio, Professor Emeritus of the University of Tokyo, first introduced Matsoni to Japan. He brought it over from Georgia after his research showed that a village of people who consistently ate yogurt lived longer than other people in the country. Today, the Japanese market has many matsoni products, including specialty yogurt makers called casupimeka and Caspian sea yogurt powder.
The abundance of good bacteria in this yogurt, such as actobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus, make it a rich probiotic source. Probiotic materials aid digestion. They also prevent the growth of harmful bacteria, such as candida, in the body.
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