Matsun

Step-by-step preparation

Cooking time: 12 hr 30 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Pour milk.

3. STEP 3

   

   Boil.

4. STEP 4

   

   Cool to 40 C

5. STEP 5

   

   Add sour cream.

6. STEP 6

   

   Mix.

7. STEP 7

   

   Prepare the jar.

8. STEP 8

   

   Pour into a jar.

9. STEP 9

   

   Wrap in a blanket.

10. STEP 10

    

    Leave for 12 hours.

11. STEP 11

    

    Matsun is ready.

12. STEP 12

    

    You can add garlic...

13. STEP 13

    

14. STEP 14

    

    ...for pasta sauce.

Comments on the recipe

Parra

31.10.2023

4.7

Wait, what's the point of being in a "dark, cool place" and still being wrapped in a blanket? For the dark? It won't be cool then.

Valeria

31.10.2023

4.7

Parra, I don’t know, this is the technology... Try it this way, maybe it will work out better

Fiesta

31.10.2023

4.5

this is fermentation, or fermentation, whatever you call it. you need a place where it will cool slowly. wrapping yourself in a blanket for this is probably the simplest and most convenient option

Parra

31.10.2023

5

Everything is clear: slowly cool to a cool state.

Anahit

31.10.2023

4.7

As a starter, you can also take 2-3 tablespoons of matsun itself. To get a thicker matsun, you can simmer the milk over low heat. You can make garlic pasta sauce from the matsun. You just need to grate the garlic (to taste) and mix with the matsun. The taste of pasta changes beyond recognition! And if you mix berry and fruit puree, a spoonful of sour cream and sand (again to taste) with matsun, you get delicious homemade yogurt

Shura

31.10.2023

4.9

I think we cover the jar with a blanket so that the light does not affect the souring process and the matsun does not cool down so quickly, and we put it in a cool place so that the same souring process occurs at a certain temperature and does not sour, but simply cools down. As I like matsuni... And with khachipuri with cheese - well, just a fairy tale)))

Valeria

31.10.2023

4.5