Snack made from strained matsun (kamats matsun)

Step-by-step preparation

Cooking time: 1 day 50 mins

1. STEP 1

   

   To prepare 800g of strained matsun, you need to take 2 liters of fresh matsun.

2. STEP 2

   

   We need a cotton or linen bag

3. STEP 3

   

   Pour matsun into a bag

4. STEP 4

   

   Hang the bag of matsun on a hook and place a container to drain the whey

5. STEP 5

   

   Leave the matsun to drain overnight in a cool place.

6. STEP 6

   

   Strained matsun (it's called "kamats matsun")

7. STEP 7

   

   Transfer matsun to a bowl

8. STEP 8

   

   Strained matsun, ready to eat

9. STEP 9

   

   Ingredients for the first version of the decanted matsun snack: matsun - 300 g, honey - 2 tsp, tarragon - 4 feathers, green onions - 1 feather, parsley - 1 sprig, salt and pepper to taste

10. STEP 10

    

    Add honey to matsun

11. STEP 11

    

    Add the provided greens here, salt and pepper

12. STEP 12

    

    Beat with blender

13. STEP 13

    

    Ingredients for the second snack option: strained matsun - 150 g, feta cheese - 100 g, sour cream or soft butter - 50 g, garlic - 1 clove, dill - 3-4 sprigs, ground black pepper, salt - to taste.

14. STEP 14

    

    Grate cheese and garlic.

15. STEP 15

    

    Add chopped dill, sour cream or butter, matsun to the grated cheese with garlic.

16. STEP 16

    

    Add salt and pepper to taste

17. STEP 17

    

    Beat with blender

18. STEP 18

    

    Ingredients of the third option: strained matsun - 300 g, juice of half a lemon, red radish - 8-10 pcs., small apple, salt pepper

19. STEP 19

    

    Squeeze juice from half a lemon

20. STEP 20

    

    Grate the radishes

21. STEP 21

    

    Add grated apple to radishes

22. STEP 22

    

    Pour fresh squeezed lemon juice over the pureed apple and radish. Leave to marinate for 5 minutes.

23. STEP 23

    

    Throw the pureed apple and radish into a sieve, let the “excess” juice drain

24. STEP 24

    

    Add the pureed apple and radish to the strained matsun, add salt and pepper.

25. STEP 25

    

    Beat the mixture with a blender

26. STEP 26

    

    Make sandwiches, eat and have fun!

Comments on the recipe

Magnago

19.11.2023

4.8

I really, really, really liked (in my imagination) the radish-apple version. Only in our area, naturally, there is no matsun or feta cheese.

Anahit

19.11.2023

4.8

Magnago, I don’t remember, but on one of the pages you wrote that you were expressing yogurt. Well, this is cooler than matsuna. Try apples and radishes in strained yogurt. But, the yogurt itself must be without fruit additives.

Magnago

19.11.2023

4.6

Yeah, the consistency will be similar. Do you think it will work as a replacement? I just have no idea what matsun tastes like. By the way, what is the fat content? You can really buy any yogurt, even one made from sheep’s milk. There are all sorts of airans. Even Russian (and Caucasian, although I don’t know what the difference is) kefir.

Anahit

19.11.2023

4.7

I’ll say this, in Armenian, good matsun. Magnago, just this matsun, and all dairy products, I buy every week from a village woman from Tsaghkadzor, so I don’t know the fat content. It's a pity that you don't sell matsun. And it’s very easy to prepare. A spoonful of matsun starter would be enough for a liter of boiled, cooled to 40C delicious, full-fat (amazingly made from sheep) milk, which would be ready overnight, after wrapping the jar in a blanket. And the taste of matsun, if my memory serves me right, is similar to yogurt. That is, it is moderately pleasantly sour. Well, kefir is softer, although you can decant it. I don’t even know how much solid mass of kefir will remain after decantation. After all, it is quite liquid.

Magnago

19.11.2023

5

I need to look at the serum, I don’t remember if I’ve seen it on sale here in regular stores. Here's something that is no less common in Germany than yogurt and kefir - it's buttermilk. Almost every manufacturer of dairy products considers it their duty to offer consumers buttermilk, both plain and with different flavoring additives. I also really love all kinds of derivatives from sheep’s milk.

Shura

19.11.2023

4.7

Hello, friends! Mag, I think whey and buttermilk are not quite suitable, it is much thinner and almost minimal in fat content, but ayran, in my opinion, is what we need, but let Anahit explain everything to us herself. Anahit, dear, you have prepared everything that I adore and I would love to eat it for breakfast every day, you can order matsun from us, you just need to ask local Armenians who makes it for sale, everything else is easy to find. I would start breakfast with the second option, since I don’t really prefer the sweet taste, then move on to the third and spread it on pita bread as a snack for tea and thus finish my amazing breakfast. Anait, I really liked the matsun recipes, thank you for the variety and usefulness!

Anahit

19.11.2023

4.7

And you won’t get sick, friends! Well, let me start with what do you mean by serum? According to my knowledge, this is the liquid obtained after curdling a dairy product or expressing it, in my case matsuna. If so, then it is not suitable for making matsun. I’m not familiar with ayran, although I’ve heard about it. I just learned about buttermilk from the Internet. So, Magnago, I think you can try making matsun by mixing half a tablespoon of kefir and half a tablespoon of buttermilk. After mixing them thoroughly, add 1 liter of warm milk (milk temperature 38-41C), wrap in a warm blanket and leave overnight. In the morning, don’t “cut” it right away, but put it in the refrigerator for several hours. So. You can donate a liter of milk for the experiment. Shura, and you can also make this snack from strained matsun: add grated garlic, dill and walnuts