Matsoni

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make matsoni? Take thick sour cream, with a high percentage of fat content, preferably from a farm. And definitely fresh. If your sour cream is nearing its expiration date, the matsoni may simply not thicken. You should also give preference to full-fat milk from the farm rather than UHT milk from a package. Pre-boil farm milk and cool to room temperature to get rid of pathogenic microflora.

2. STEP 2

   

   Pour the milk into a saucepan and bring it to a temperature of about 40 ⁰C over low heat (try putting a clean finger into the saucepan. It should be pleasantly warm). If the milk is hot, the lactic acid bacteria we need will begin to die. And if the milk is too cool, the ripening process will not begin and the matsoni will not thicken.

3. STEP 3

   

   Pour the warm milk into a clean glass jar.

4. STEP 4

   

   Add 2-3 tbsp to a bowl with sour cream. warm milk and stir. We have made sourdough for matsoni. If I'm not mistaken, Armenians call this leaven "Meryan".

5. STEP 5

   

   Pour the matsoni into a jar and mix thoroughly. Close the jar with a lid.

6. STEP 6

   

   Turn the jar over and cover it with a thick blanket to ensure slow cooling. In the photo I have a thin towel, but on top I also insulated the jar with a woolen blanket. This is important, because the bacteria must have time to do their job. And they need warmth to work. Leave the matsoni in this form overnight, and place it in the refrigerator an hour before serving.

Comments on the recipe

Natalia M

24.12.2023

4.7

We love homemade dairy products very much. But I didn’t even know that matsoni could be prepared this way. To prepare, I took fresh homemade milk, I went to the market specifically) And I took the most fresh sour cream with a fat content of 25%. I am familiar with the ripening process; this is what I usually do. Just never turned it upside down. I made matsoni in the evening, wrapped it in a blanket and left it until the morning. And for breakfast we had a thick drink waiting for us, not even a drink, but a milk dessert) The matsoni turned out to be very thick, literally a spoon could stand in it. If you stir it, it will be a little thinner and the consistency will be more homogeneous. Matsoni tastes pleasant and tender. My husband ate it with jam and cottage cheese, and I ate it with corn flakes. And most importantly, this product is very useful! Thanks for the recipe for Matsoni at home!