Matsoni is unique fermented milk product, which belongs to Caucasian cuisine. It is also common in the Middle East and Asia Minor. This name is used exclusively in Georgia. The Armenian people call it matsun.
Composition of matsoni and its value
This delicious drink often compared with other fermented milk products, but there are differences in taste. It differs significantly from kefir, yogurt and yoghurt in being more sharp spicy taste. It also has slight gas formation.
Matsoni is one of the sources of longevity of Caucasian elders. It is deservedly called the elixir of youth, as it contains vital natural fungi and bacteria that prevent aging and fight pathogenic microflora of the gastrointestinal tract. The drink contains great amount vitamins, amino acids, proteins, minerals. Besides this perfect product for athletes, as it helps in building muscle mass.
In addition, matsoni is rightfully excellent cosmetic product, which promotes collagen production, which improves skin structure. Matsoni-based hair masks have therapeutic effect, moisturizing and nourishing curls, stimulating their growth.
Application of this healing drink brings unconditional benefits to the body:
- improves the functioning of the internal digestive organs;
- has a positive effect on blood circulation;
- normalizes blood pressure;
- cleanses the body of toxins;
- maintains healthy joints;
- eliminates excess cholesterol;
- increases immunity;
- restores hormonal levels;
- activates brain activity;
- promotes restoration of the nervous system;
- improves the condition of skin and hair;
- heals burn wounds;
- perfectly quenches thirst and hunger.
Contraindications
Despite its many benefits, matsoni has minor contraindications for use. Therefore, it is recommended that people with certain diseases refrain from using it. Namely:
- allergy to lactose;
- gastritis with high acidity;
- peptic ulcer;
- cholelithiasis;
- hepatitis;
- pancreatitis.
Making matsoni at home
This healing elixir obtained from fermented goat, sheep, cow or camel milk. Sourdough contains fungal and yeast cultures that have a beneficial effect on human body and bringing him invaluable benefits. For example, the prebiotic Hilak forte - perfect solution for sourdough. The medicinal solution is sold at the pharmacy.
The recipe for this amazing drink, which has been in the possession of man since ancient times, was kept in the strictest confidence for a long time. Today, anyone can prepare matsoni; this does not require any special knowledge, skills or abilities. You just have to follow all the recommendations. And for the product to be tasty and nutritious, it is very important that the milk is full-fat and fresh.
Ingredients:
- preparation “Hilak forte” – 5 drops;
- milk – 2.5 cups;
- sour cream with high content fat - a tablespoon.
Let's make sourdough. Add drops to sour cream. Mix everything well. Boil the milk. Cool it down naturally up to 50 degrees Celsius. Be sure to keep it closed. Pour over boiled milk into a clean glass container. Add the starter, mixing everything thoroughly with a whisk. Then close the container with a lid, leaving no air void in it, wrap it in cellophane and a towel. Place the workpiece in a dark, warm place to ripen. After 4–6 hours, when the mixture becomes dense, carefully transfer the container to the refrigerator without shaking it.
After two hours the product will be ready. Properly prepared matsoni can be stored in the refrigerator for two months. IN next time for starter culture, you can take 2 teaspoons of ready-made matsoni per 1 liter of milk.
Attention! To prepare matsoni, ONLY high-quality, high-fat daily milk is suitable.
What is it eaten with?
Matsoni is completely self-sufficient. However, it can be eaten with oatmeal, bread, pastries, fruit, vegetables, jam and nuts. It can be used to prepare many different culinary masterpieces. It is added to okroshka, soups, and dough. Meat and fish are stewed in it. The extraordinary taste of this fermented milk delicacy allows you to use it as an additive to various salads. It has a dense paste-like consistency, so it perfectly replaces butter and sour cream, and is also an integral part of the nutritional garlic paste. Based on it they make pasta sauce. A refreshing drink called tan is prepared from it.
So, we see that the versatility of matsoni is limitless. Enjoy pleasant taste this miraculous fermented milk elixir. Be healthy and cheerful!
The drink was first produced in the Caucasus more than 200 years ago. For a long time The recipe was kept secret. Nowadays it is produced on an industrial scale in Russia, Asia and Europe.
Beneficial features
Matsoni is rich in amino acids, proteins, and fermented milk microorganisms. There are carbohydrates, organic acids, mono- and disaccharides, ash. Vitamins: PP, A, B1, B2, B5, B6, B9, B12, C, H, choline. Macro- and microelements: potassium – 153 mg, calcium – 127 mg, iron, magnesium, iodine, sodium, manganese, chlorine, phosphorus. There are 17 mineral compounds in total.
Thanks to its composition and lactic acid bacteria, matsoni has the ability to cleanse the intestines of pathogenic bacteria, which promotes rejuvenation and prolongation of life.
How it affects the body
At the beginning of the 20th century, Mechnikov, having conducted research on the effects of matsoni on humans, found that long-livers of the Caucasus, Asia and Russia, who had reached the age of more than 100 years, regularly consumed this product. Matsoni cleanses the body of bacteria that have a harmful effect on the body and provoke the occurrence of various diseases.
Matsoni promotes healthy cells, increases the activity of the immune system, eliminates the causes of premature aging, is natural antibiotic. It has a beneficial effect on the nervous and cardiovascular systems, kidneys, and liver. Activates the functionality of the intestines, improves blood circulation, removes waste and toxins. It has anabolic properties, which helps build muscle mass. Helps in the fight against insomnia and overexcitement. Normalizes cholesterol and frees blood vessels from plaques.
It is useful for obesity, as it is easily digestible (within 50 minutes), does not contain many calories, satisfies hunger well, calms the nerves, and destroys fat cells.
How to choose correctly
Real matsoni does not have a sour taste, but only a pleasant sourness. A high-quality product is quite thick, in the form of a jelly-like mass, which quivers and stays on the spoon. The store-bought drink is more liquid with a slight spiciness. When purchasing, you should carefully read the production and sale date.
Storage methods
Can be kept in the refrigerator for no more than 72 hours.
What does it go with in cooking?
Matsoni is used as independent dish like yogurt or sour cream. Used for okroshka, soup, salad dressing. Based on it, they are preparing savory sauces for meat and fish dishes, baking dough, milkshakes. It is a mandatory product for the production of khachapuri.
When adding spring water, the drink “Tan” is obtained. Sandwich paste is prepared with crushed garlic and chopped herbs. IN national cuisine Among the Caucasian peoples, the dish “dovga” is popular. Why is matsoni mixed with egg, flour, rice, cilantro, parsley, onion, garlic.
Combines with all spices bakery products, buckwheat, rolled oats, millet, vegetables, spicy herbs.
Healthy combination of products
Matsoni is a dietary product containing milk proteins and acids, it cleanses the body and promotes weight loss. Nutritionists recommend using weekly for fasting days(up to 1.5 liters per day). Using this diet you can not only maintain good shape, but also to lose weight.
Matsoni is included in many weight loss diets, in which it is used to normalize intestinal function and satisfy hunger. For beneficial effects It is enough to drink one glass daily at night.
The famous Dolina diet will be more effective if kefir is replaced with matsoni; the Protasov diet will also work.
This product can be prepared at home in several ways, for example:
- yogurt 250-300 g, milk 1 l. In a warm place at a temperature of 35-40 degrees it cooks in 6-8 hours;
- sour cream 200 g, milk 2 l, a piece of black bread. It takes 24 hours to prepare in a warm place.
Contraindications
Application in medicine and cosmetology
For therapeutic and preventive purposes, doctors recommend using matsoni to suppress pathogenic bacteria in the intestines, normalize microflora, for heart disease, and allergies. Prescribed for enteritis, colitis, constipation.
In folk medicine, matsoni is used in combination with various products:
- to improve the functioning of the gastrointestinal tract, drink daily before bed with black bread grated with garlic;
- for stomatitis and purulent infections, a mixture helps: 0.5 cups of the product and 3 chopped cloves of garlic. Apply to ulcers 3 times a day. After 2 days, stomatitis goes away;
- for colds, use compresses on the throat and chest from a mixture of matsoni and vegetable oil;
- To eliminate shortness of breath and angina pectoris, 0.5 liters are recommended daily.
In cosmetology it is used in the form of washes, makeup remover milk, masks for the face, hands and hair. In the form of wraps for cellulite. During procedures, matsoni helps restore the acid-base balance, nourishes, and moisturizes. Combines with vegetables, fruits, honey.
Matsoni is a fermented milk drink of Caucasian cuisine, made from fermented milk of buffaloes, goats, cows, and sheep. Widely distributed in the Middle East and Asia Minor. The name of the drink comes from the verbs “Matsuts’anel” and “Matsnul”, which translated from Armenian mean “Ferment” and “Curl”, respectively.
By appearance and the taste of matsoni is reminiscent of liquid yogurt, kefir and yogurt. The main microflora of the drink is represented by heat-loving lactic acid streptococci and a Bulgarian stick, which give him healing properties. Beneficial bacterial cultures help convert milk components into an easily digestible form that does not burden digestive tract. In addition, they create an acidic environment in the intestines, which suppresses pathogenic ones and supports the development and vital activity of normal microflora.
History of the drink
For the first time, a fermented milk product was produced in the Caucasus. Legend has it that 200 years ago, the housewife poured milk into a jug from yogurt and forgot to put it in a cold place. Under the influence of high temperatures, it was hot outside, after a while the woman discovered that a thick sour drink, tastes like yogurt. The story of the amazing transformation of milk into a refreshing fermented product quickly spread around the area and found its adherents. For a long time, the recipe for making matsoni was kept secret and only 15-20 years ago it was declassified, and the drink began to be produced on an industrial scale.
Composition of fermented milk product
The nutritional qualities of the drink are due to the rich chemical composition, which contains essential amino acids, vitamins A, B, D, phosphorus, magnesium, iron, calcium, sodium, potassium, unique bacteria - streptococci, Bulgarian bacillus.
100 g of product contains 65 kcal, 1 g of carbohydrates, 4 g of protein and 16 g of fat (of which 12 g are saturated triglycerides and 2 g each of mono- and polyunsaturated ones).
The energy ratio B: F: Y is 18%: 52%: 29%.
Matsoni – dietary low calorie product, which is completely processed by the human body within 45 minutes, detoxifies the body, copes with constipation, and resists the development of putrefactive processes in the intestines. The drink serves a great alternative kefir and is recommended for use during fasting days.
Beneficial features
Matsoni is a source of valuable lactobacilli, which facilitate the body’s ability to break down and assimilate nutrients, heal the intestinal microbiocenosis. Therefore, the drink is recommended for people with digestive disorders: colitis, dysbacteriosis. The pleasant sour taste of the curd promotes the secretion of digestive juices and saliva and stimulates the appetite.
Benefits of matsoni:
- reduces gas formation, eliminates constipation, improves peristalsis;
- normalizes metabolism, cleanses the liver;
- strengthens bone tissue, reduces the likelihood of developing caries and osteoporosis;
- stimulates the production of interferon and the activity of macrophages - protective cells;
- improves blood circulation by increasing tone blood vessels;
- stabilizes the activity of the liver and kidneys;
- calms nerves, fights insomnia, helps cope with stress;
- maintains visual acuity;
- removes toxins, “bad” cholesterol, resolves plaques, increases vitality;
- improves hair condition, strengthens nails, promotes skin regeneration.
Matsoni is recommended for use by athletes, since the drink has an anabolic effect, satisfies hunger and thirst well, and promotes muscle formation. In addition, it is indicated for obesity, hypertension, and atherosclerosis. The product has a beneficial effect on the nervous, digestive, cardiovascular system. Used externally as an analgesic and healing agent for burns.
A unique biocenosis of traditional Caucasian drink has a powerful attacking effect on pathogenic bacteria in the intestines (pathogenic microflora), fights free radicals. As a result, the cells become healthier and the causes of premature aging of the body disappear. Because of this, matsoni acquired an unspoken name among residents of the east - “the drink of longevity.”
How to use
IN armenian cuisine In the food system, the laurels of primacy belong to grain and dairy products. Matsoni is usually prepared from sheep's milk, from which, in turn, dry buttermilk chortan, cottage cheese zhazhik, melted butter karag. Dairy products in Armenia are revered food products that stand alongside bread products. Fresh drink it is stored for 3 days, and in a “canned” salted, well-drained form - up to two months (kamats matsoni).
Sour milk is used for the preparation of cereals, fermented milk, chicken, vegetable soups according to the type of tarkhan, spas and sarnapura. Matsoni with crushed garlic is served as a seasoning for traditional Armenian dish- dolma made from zucchini and grape leaves.
I wonder what national drink made from sheep fermented milk - an indispensable attribute when celebrating Maslenitsa (the so-called Bun Barekendan). Matsoni is usually served for dinner along with katnov (milk rice porridge) on Sunday night.
IN Georgian cuisine the product is used for preparing seasonings, dough for khachapuri, sour national soups borani, shechamandy. In addition, it is customary to eat it as an independent dish along with red pepper. It is believed that the drink can weaken the burning effect of the spice.
What do they eat with?
Perhaps the most common way to eat strained matsona is to dip the pita bread into a fermented milk mixture or spread it on bread, depending on the chosen consistency. Sandwich with salted curd mass- a favorite snack among all mountain peoples. In addition, natural Fast Food is prepared from it: matsona grounds, basturma and chopped herbs (basil, tarragon, cilantro) are wrapped in pita bread.
Fermented milk drink or curdled flakes separated from whey harmoniously complement sweet table. Matsoni is served as light sour addition to confectionery products: jam, honey, gingerbread, baked goods.
Cooking principle
Matsoni differs from sour milk in that it contains lactic acid bacteria, beneficial for the human body. The process of preparing a Caucasian drink lasts from 3 to 10 days. Matsona production technology consists of the following stages: adding starter culture to fresh (pasteurized) milk to primary oxidation, clot formation, growth of fungal flora followed by fermentation, decantation.
The amount of starter is taken based on the calculation of 15 ml per 200 ml of boiled, warm milk. Gradually it degenerates. The previous matsoni or live biokefir (“Aktimelya”, “Laktoni”) is used as matsoni starter. For 5-10 liters of milk, 200 ml of enzymatic raw materials is sufficient.
Remember, matsoni should not stretch like sour cream. If this happens, the reason for this phenomenon is the presence of “long” Bulgarian bacilli or mucus-forming bacteria, indicating the use of low-quality starting components.
The fermentation temperature depends on the purpose of the final product. First of all, the milk is brought to 95 degrees, tightly closed with a lid, and cooled naturally to 40 degrees. Before adding the starter, carefully remove the creamy film from the surface. The pan with the milk mixture is placed in electric oven, where the temperature is maintained at 50 degrees. To prevent overheating, open the stove door slightly. The milk with the starter is left for 12-24 hours. The length of time the raw material remains in the oven depends on the preferred acidity of the final product.
The lower the temperature, the more intensely yeast bacteria grow, and the stronger - lactic acid bacteria. At the same time, milk fungi develop and form colonies.
Poor fermentation indicates the addition of an insufficient amount of starter. To eliminate the problem, this period is extended for another 4 hours, followed by storage in the refrigerator. If the ripening process has not even begun, you should think about the quality of the milk; most likely it contains an antibiotic.
The next stage is the ripening of matzona. At the end of the initial fermentation of milk, a useful sour product is formed at the output, which is recommended to be consumed after 12 hours of cooling.
Main purpose of maturation kefir mixture- preparing her for expressing serum. To do this, you need to wait for complete splitting milk sugar by means of yeast and lactic acid fermentation. At the stage of ripening and intensive reproduction of fungal and yeast cultures, the drink is intensively enriched with vitamin B. After ripening, it is placed in the cellar for 3 days with temperature conditions 8-12 degrees. During this time, the matsoni continues to thicken. Ready drink It should not be overly sour, but it must “tingle the tongue” (due to fermentation).
In progress homemade drink, one should take into account the fact that the yeast culture introduced simultaneously with the starter, when high temperatures dies. To restore it, add a handful of raisins to the product or place it in a warm place for 2 days until “bubbles” appear on the surface.
Ripened matsoni is separated from the whey by filtration through thick, undyed linen cloth or tarpaulin. The curd is squeezed out until the liquid stops draining and placed in the refrigerator, where at low temperatures the growth of acidity of the product stops. At the same time, the development of a beneficial fungal environment continues.
Store in glassware under the lid for no more than 3 days. After this period, beneficial bacteria will turn into pathogenic cultures - mold fungi, dangerous to human health.
The curd yield is one fifth of the initial volume of milk.
Harm and contraindications
Homemade matsoni is prohibited for people with cholelithiasis, gastritis with high acidity, pancreatitis, cholecystitis, hepatitis, stomach ulcers, allergies to dairy products.
To avoid harm to your health, you should consult a nutritionist before drinking a fermented milk drink.
In addition, in excessive quantities matsoni can provoke the development of diarrhea. Maximum permissible daily norm- 400 ml.
You should not introduce matsoni into the diet of children until one year old, since their digestive system is not yet strong, which means it may not accept the product.
Conclusion
Matsoni is a fermented milk drink recommended for use for medicinal and preventive purposes to normalize microflora, suppress pathogenic bacteria in the intestines, improve the functioning of the heart, digestive organs, and strengthen the immune system. It is used in cosmetology in the form of masks for hair, hands, face, makeup remover milk, washes, and wraps for cellulite. Treatments with matsoni nourish, moisturize the skin, and help restore the acid-base balance.
By taste characteristics a curd of fermented milk resembles sour cream or yogurt. It is used to create sauces for fish and meat dishes, spicy marinades, vegetable dressings vegetarian salads. Matsoni - required ingredient national Georgian khachapuri. They prepare okroshka and cold soups with it. The fermented milk product goes harmoniously with hot spices, fruits, honey, and vegetables. Interestingly, it represents a dietary low calorie drink(65 kcal to 100 ml), cleanses the body of toxins, normalizes metabolism and helps reduce body weight. In this connection, it is recommended to arrange a fasting day once a week, during which you drink 1.5 liters of matsoni, which will temporarily relieve the digestive system.
Products that are obtained by fermenting milk under the influence of a certain type of bacteria have long been used by humanity as food. How it happened that microorganisms evolved to lactic acid bacillus is not known for certain. One thing is clear: this happened almost as soon as people began raising livestock.
Each region has its own fermented milk products: yogurt, kefir, fermented baked milk, ayran, tan, kumiss. Their geography is expanding, their popularity is growing rapidly, especially for the main drink of the Caucasian centenarians - matsoni (in Armenian - matsun). It is obtained from milk (cow, goat or sheep) under special temperature conditions using a special starter based on Bulgarian lactic acid bacillus and thermophilic (heat-loving) streptococci.
Benefit
Matsoni is an easily digestible dairy product; it is completely processed by the body within 50 minutes. Due to this factor, as well as its low calorie content, it is recommended for dietary nutrition. Promotes the removal of “bad” cholesterol, the resorption of plaques, and improves the tone of blood vessels. Indicated for the following diseases:
- atherosclerosis;
- hypertension;
- obesity.
Rich chemical composition this product gives a jolt to even the laziest immune system, has a beneficial effect on skin regeneration, strengthens nails and improves hair condition, and also stimulates muscle growth, having an anabolic effect. Regular use Matsoni normalizes the composition of the intestinal microflora, helps cope with dysbacteriosis, constipation, detoxifies the body (gets rid of waste), and prevents the formation of free radicals. This product is ideal for fasting days.
In addition to Bulgarian lactic acid bacillus, thermotolerant streptococci, this drink includes lactobacilli (L. casei) and acidophilus bacillus. Such a unique biocenosis not only gives matsoni an excellent refreshing taste, but also has a powerful attacking effect on pathogenic intestinal microflora. In this way, the cells become healthier and the causes of “premature” aging of the body are eliminated. That’s why matsoni is called the drink of Caucasian centenarians.
In addition, it is a mild antidepressant and has a calming effect on nervous system, helps normalize sleep, increases vitality.
Harm
Even the most useful product It is only good when it is not abused. Excessive enthusiasm for matsoni can lead to malfunctions gastrointestinal tract and cause diarrhea, so its amount should be limited to 0.5 liters per day.
It contains negligibly little saturated fat, and there are practically no “fast” carbohydrates in it. GMOs and carcinogenic substances are also absent in matsoni (unless they are added by an unscrupulous manufacturer of the product).
Therefore, to protect yourself completely, you can prepare matsoni at home. Sourdough is sold in stores, and the process itself is very simple and does not take much time.
Calorie content
The energy value of 100 grams of matsoni is low and amounts to 63 kcal, in terms of daily requirement for an adult this is approximately 3.2%.
Contraindications
Since matsoni is a fermented milk product, it is contraindicated for the following diseases of the gastrointestinal tract:
- gastritis with increased acidity;
- erosive gastritis;
- stomach ulcer;
- duodenal ulcer;
- pancreatitis;
- cholecystitis.
Matsoni is not contraindicated for pregnant women; it is absorbed by the body better than milk, it can be used both in pure form, so in combination with berries and fruits. The recommended amount of this drink is 0.5 liters per day.
It is advisable to introduce matsoni into the diet of children no earlier than one year of age. You can prepare a mixture of drink and fruit in a blender, and the child will be more willing to eat such a dish. However, you should not be too zealous, and at first you need to observe what the baby’s body’s reaction to this product will be.
The nutritional value
Vitamins and minerals
Vitamins:
Minerals:
How to choose matsoni
This drink should be slightly sour and not set your teeth on edge. The consistency of matsoni is thick, homogeneous, without separation. Fresh quality product It looks like a jelly-like mass that sticks to a spoon without spreading.
Its shelf life in the refrigerator (at a temperature of +8 degrees), like any fermented milk product, is no more than 3 days from the date of production.
Matsoni is a fermented milk product originally from the Caucasus. This drink abounds essential amino acids, vitamins and has a high nutritional value. In its homeland, matsoni is proudly called the drink of beauty and youth.
Matsoni: benefit or harm?
What is matsoni
Matsoni is a drink made from cow or goat milk. In fact, this is an analogue of the well-known yogurt, although matsoni has significant differences in taste qualities, and in the method of preparation. Curdled milk is the result of natural sour milk. Matsoni cannot be obtained in this way. Its preparation is also based on the fermentation of milk under special temperature conditions. This is what is concluded main secret Caucasian drink.
Matsoni tastes quite sour and spicy. He's at times more sour than kefir. In a store-bought drink, you can notice a slight gas formation, which adds zest to its already incomparable taste. Its consistency is quite dense and strongly resembles thick sour cream.
A little history
The historical homeland of matsoni is the Caucasus. This drink became known more than 200 years ago. The highlanders kept the recipe for its preparation a secret for a long time. According to legend, matsoni has healing powers and is the source of longevity for Caucasian elders. At the beginning of the twentieth century, this drink interested the Russian scientist Ilya Mechnikov. After conducting research, he came to the conclusion that matsoni is indeed very useful.
The calorie content of matsoni is low. 100 g of drink contains only 56 calories
What are the benefits of matsoni
The beneficial properties of matsoni are no longer in doubt among scientists. This drink is rich in phosphorus, magnesium, calcium, protein, vitamins D and A, as well as beneficial bacteria. The latter destroy pathogenic microflora located in the human intestine and causing many dangerous diseases, including premature aging. Matsoni is perfectly absorbed by the body and quenches hunger and thirst well. In addition, it will help remove toxic substances and bad cholesterol from the body, which is especially important during fasting days and diets. One glass of matsoni before bed will calm the nervous system and help you fall asleep quickly.
Despite all the usefulness of matsoni, this fermented milk elixir has contraindications. It should be used with caution by those who have problems with the intestines and stomach. At peptic ulcer, erosive gastritis, cholelithiasis and pancreatitis, you should consult your doctor before consuming matsoni. Otherwise, this drink may worsen the existing problem.
How to cook matsoni at home
Ingredients: - 1 liter of milk; - 300 g of yogurt.
Preparation Heat the milk to a temperature of 50–55 degrees. To prepare matsoni it is better to take village milk. Perfect option– milk of Abkhazian cows. In the Caucasus they consider it the most useful.
Cool the heated milk to 35–40 degrees, pour in the yogurt, close the container with a lid and wrap it in a warm blanket. Yogurt for making matsoni should not contain flavorings or dyes.
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