Matsoni: what is it and what is it eaten with. Beneficial properties of matsoni

Matsoni (Georgian) or matsun (Armenian) is a fermented fermented milk drink that is over 200 years old. According to legend, an Armenian woman accidentally made it by pouring warm fresh milk into a jug of yogurt. Simply leaving the milk to sour will not make matsoni. To prepare it you need lactic acid sticks, so this milk product it is fermented using starter cultures - ready-made dry store-bought ones, yogurt, sour cream, live yoghurts, as well as by adding rye bread to milk.

The composition of matsoni may include: cow's milk, and sheep or goat, which does not make it less tasty and healthy. The ideal milk, of course, is from mountain cows, which spend a lot of time on the move and eat fresh grass most of the time. But regular milk has no less benefits. Another difference from kefir, yogurt and other homemade lactic acid products is that during preparation they use boiled milk, cooled to 40-50 degrees, after which it is mixed with starter cultures, wrapped and left to ferment.

Here are some recipe options homemade matsoni

With yogurt: milk 1 l, yogurt 300 gr. Boiled milk cool to 40 degrees, add yogurt, wrap and leave in a warm place for 8 hours.

With sour cream: milk 1 l, sour cream 200 g, a piece of black bread. Keep the milk on low heat for 2 hours, stirring constantly, add sour cream, stir, remove from heat and add black bread. Leave in a blanket for a day in a warm place, then cool by removing the bread crust.

From evaporated milk: milk 2 l, yogurt 2 tbsp. spoons. Boil the milk and evaporate by a third on the stove, cool to 45 degrees, put yogurt in a convenient container, pour in the milk without stirring, and wrap overnight.
According to another legend, a shepherd poured matsoni into a wineskin from a calf's stomach and took it with him to the mountains. Due to the heat and exposure to rennet (an enzyme from beef stomach), the drink became hard. This is how the cheese was discovered.

The role of matsoni

The benefits and role of matsoni in nutrition are great and are not in doubt. It is indispensable in children's and dietary nutrition, as well as for people leading a healthy lifestyle, athletes and pregnant women.

First of all, the benefit of matsoni for the human body is that it is a supplier of calcium and vitamin D to the body - an element for the growth and strengthening of bones, teeth, nails and hair. Also, the abundance of lactic acid bacteria improves microflora gastrointestinal tract, improves body cleansing, reduces the problem of constipation and bloating caused by dysbiosis and pathogenic bacteria.

Matsoni is great for weight loss, as it creates a long-lasting feeling of fullness, while containing only about 60 kcal, which allows you to lose weight without experiencing a constant feeling of hunger. It also effectively counters insomnia, calming nervous system and improving sleep quality. If we remember that lack of sleep provokes weight gain and slows down weight loss, then matsoni can be called an all-in-one weight loss product.

Matsoni can be used both for weight loss by calorie counting and in protein diets, such as the Atkins diet, Dukan diet and others. In addition, it is wonderful, almost ideal for holding fasting days and short-term mono-diets.

For sports nutrition this product also becomes a lifesaver, since drinking even two glasses a day, the body receives enough protein to form strong and impressive sculpted muscles.

This drink is rich in vitamins A, B, D and PP, potassium, iron and magnesium, has a beneficial effect on the heart, blood vessels, nervous and skeletal systems, reduces cholesterol and balances arterial pressure. Apparently, this wealth is the secret of the longevity of the gray-haired elders of the Caucasus.

The undoubted benefit for women in drinking matsoni lies in the definition given to this drink in its homeland - “a drink of beauty and youth.” After all, every woman's dream is beautiful figure, thick strong hair, healthy teeth “like rows of pearls” and youthful, radiant skin. All this is quite achievable and at the same time easy and tasty.

And yet, for the sake of objectivity, we should talk about the benefits and harms of matsoni, since these concepts are inseparable from each other. Like anyone, even the most healthy treats, it also has contraindications. It is worth consulting with your doctor about whether you can use matsoni and in what quantity if you have problems such as pancreatitis, gastritis, high acidity, ulcers, stones gallbladder, and even more so exacerbation of chronic diseases. I would not want gastronomic pleasure to turn into discomfort, pain and long treatment.

Some background information: BJU of the product per 100 g: proteins - 3.07 g - 4%, fats - 3.19 g - 4%, carbohydrates - 3.79 g - 1%. Energy value depending on the type of milk and type of preparation – 55-65 kcal.

Gastronomic use of matsoni

And of course the question arises - what do you eat matsoni with? This is where complete freedom of choice and imagination begins, starting from traditional options, which are more than two hundred years old, and ending with everyone’s personal tastes. Matsoni is diverse. It can be diluted cold water and drink in the heat, following the example of the Caucasian shepherds, who saved themselves from thirst by doing just that life-giving drink. You can drink it like kefir and yogurt as a snack or at night, use it as a salad dressing, add it as sour cream to hot dishes, serve with hot flatbreads and khachapuri, cook with it various sauces, creams, sweet treats.

Traditionally in Georgia and Armenia, except liquid version They make kamats-matsun - matsoni, strained from the whey through a sieve or cheesecloth. It is on this basis that dishes such as sthor-matsun are prepared - spicy sauce with the addition of garlic (sthor in Armenian garlic) and herbs, a wonderful addition to lavash both as a sauce for meat and cheese, and as an independent snack, as well as sweet creams (with the addition of preserves, jams, sugar and others to kamats-matsun sweets), which can be an independent dessert or a filling for cakes.

All kinds of okroshkas are prepared with matsoni, both simple and complex, hearty multi-component ones. Its delicate sour taste perfectly sets off, without overshadowing any component of a salad or cold soup. And in hot weather, such soup will relieve fatigue, quench thirst, and give you a feeling of satiety and lightness at the same time.

Also, based on matsoni, the “correct” dough for khachapuri and other national pastries, are boiling famous soups Dovga, Shechamanda, Sasnapur, Borani, Tarkhan and others. And of course the famous dolma! It will not be possible to prepare the right dolma without matsoni - it is in this sauce that it must be cooked, it must be soaked in this taste and aroma.

Armenians cannot celebrate Easter (Zatik) without matsoni. Mixed on it holiday baking, it also serves as the main gas station holiday dishes. Matsoni can safely be called a king Caucasian cuisine. I must say that this statement is absolutely true, because this product is tasty, healthy and versatile to use in the kitchen.

You can also give room to your imagination in your kitchen. By mixing and whipping matsoni with fruits and berries, you can get an excellent natural dessert, which combines the beneficial properties of both fermented milk crops and fresh summer gifts. By adding ingredients to taste - herbs, nuts, spices and seasonings - you can get a variety of gravies and dressings for vegetables, meat and sandwiches.

Of course, everyone will have a question about specific proven recipes from matsoni on a quick fix, especially in a situation where guests are already ringing the doorbell. In this case, it’s quite easy to prepare an elegant and appetizing buffet table with minimal time investment. It is enough to place the vegetables on hand in the oven on the wire rack - bell pepper, zucchini, eggplants, onions - and, while the vegetables are taking thermal baths, mix a jar of matsoni with your favorite herbs, crushed nuts and fresh garlic. To complete the picture, serve lavash with vegetables and sauce. In good company, the benefits of eating matsoni will be complemented by the joy of communication!

Matsoni has historically been and remains an important and beloved product in Armenia and Georgia. He is mentioned in fairy tales, songs and children's rhymes have been written about him. Everyone knows that matsoni brings great benefits and pleasure to the taste, both in its original form and as part of ancient and modern dishes.
All that remains is to place around a plate filled with matsoni, baked vegetables, cheese, lavash, fill glasses with fiery chacha and say: gemrielad miirtvi (Georgian) or barii akhorzhak (Armenian) - bon appetit!

Matsoni – priceless gift Caucasus

Matsoni (Georgian) or matsun (Armenian) is a fermented fermented milk drink that is over 200 years old. According to legend, an Armenian woman accidentally made it by pouring warm fresh milk into a jug of yogurt. Simply leaving the milk to sour will not make matsoni. To prepare it you need lactic acid sticks, so this milk product it is fermented using starter cultures - ready-made dry store-bought ones, yogurt, sour cream, live yoghurts, as well as by adding rye bread to milk.

IN composition of matsoni may include cow's milk, as well as sheep's or goat's milk, which does not make it any less tasty and healthy. The ideal milk, of course, is from mountain cows, which spend a lot of time on the move and eat fresh grass most of the time. But regular milk has no less benefits. Another difference from kefir, yogurt and other homemade lactic acid products is that during preparation they use boiled milk, cooled to 40-50 degrees, after which it is mixed with starter cultures, wrapped and left to ferment.

Here are several options for homemade matsoni recipes.

With yogurt: milk 1 l, yogurt 300 g. Cool the boiled milk to 40 degrees, add yogurt, wrap it and leave it in a warm place for 8 hours.

With sour cream: milk 1 l, sour cream 200 g, a piece of black bread. Keep the milk on low heat for 2 hours, stirring constantly, add sour cream, stir, remove from heat and add black bread. Leave in a blanket for a day in a warm place, then cool by removing the bread crust.

From evaporated milk: milk 2 l, yogurt 2 tbsp. spoons. Boil the milk and evaporate by a third on the stove, cool to 45 degrees, put yogurt in a convenient container, pour in the milk without stirring, and wrap overnight.

According to another legend, a shepherd poured matsoni into a wineskin from a calf's stomach and took it with him to the mountains. Due to the heat and exposure to rennet (an enzyme from beef stomach), the drink became hard. This is how the cheese was discovered.

The role of matsoni

The benefits and role of matsoni in nutrition is great and is not in doubt. It is indispensable in children's and dietary nutrition, as well as for people leading a healthy lifestyle, athletes and pregnant women.

First of all, benefits of matsoni for the human body is that it is a supplier of calcium and vitamin D to the body - an element for the growth and strengthening of bones, teeth, nails and hair. Also, the abundance of lactic acid bacteria improves the microflora of the gastrointestinal tract, improves body cleansing, and reduces the problem of constipation and bloating caused by dysbacteriosis and pathogenic bacteria.

Matsoni is great for weight loss, as it creates a long-lasting feeling of fullness, while containing only about 60 kcal, which allows you to lose weight without experiencing a constant feeling of hunger. It also effectively counters insomnia, calming the nervous system and improving sleep quality. If we remember that lack of sleep provokes weight gain and slows down weight loss, then matsoni can be called an all-in-one weight loss product.

Matsoni can be used both for weight loss by calorie counting and in protein diets, such as the Atkins diet, Dukan diet and others. In addition, it is wonderful, almost ideal for fasting days and short-term mono-diets.

For sports nutrition, this product also becomes a lifesaver, since drinking even two glasses a day, the body receives enough protein to form strong and impressive sculpted muscles.

This drink is rich in vitamins A, B, D and PP, potassium, iron and magnesium, has a beneficial effect on the heart, blood vessels, nervous and skeletal systems, reduces cholesterol and equalizes blood pressure. Apparently, this wealth is the secret of the longevity of the gray-haired elders of the Caucasus.

Undoubted benefits for women in the use of matsoni lies in the definition given to this drink in its homeland - “a drink of beauty and youth.” After all, every woman’s dream is a beautiful figure, thick strong hair, healthy teeth “like rows of pearls” and youthful, radiant skin. All this is quite achievable and at the same time easy and tasty.

And yet, for the sake of objectivity, we should talk about benefits and harms of matsoni, since these concepts are inseparable from each other. Like any, even the most healthy treat, it also has contraindications. It is worth talking to your doctor about whether you can eat matsoni and in what quantity, if there are problems such as pancreatitis, gastritis, high acidity, ulcers, gallstones, and even more so exacerbation of chronic diseases. I would not want gastronomic pleasure to turn into discomfort, pain and long treatment.

Some background information: BJU of the product per 100 g: proteins - 3.07 g - 4%, fats - 3.19 g - 4%, carbohydrates - 3.79 g - 1%. The energy value, depending on the type of milk and type of preparation, is 55-65 kcal.

Gastronomic use of matsoni

And of course the question arises - and what do they eat with? matsoni? Here begins complete freedom of choice and imagination, starting from traditional options that are more than two hundred years old, and ending with everyone’s personal tastes. Matsoni is diverse. It can be diluted with cold water and drunk in hot weather, following the example of Caucasian shepherds who saved themselves from thirst with this life-giving drink. You can drink it like kefir and yogurt as a snack or at night, use it as a salad dressing, add it as sour cream to hot dishes, serve it with hot flatbreads and khachapuri, prepare various sauces, creams, and sweet treats with it.

Traditionally, in Georgia and Armenia, in addition to the liquid version, they make kamats-matsun - matsoni, strained from the whey through a sieve or cheesecloth. It is on this basis that dishes such as sthor-matsun are prepared - a spicy sauce with the addition of garlic (sthor in Armenian garlic) and herbs, a wonderful addition to lavash both as a sauce for meat and cheese, and as an independent snack, as well as sweet creams (with the addition of preserves, jams, sugar and other sweets to kamats-matsun), which can be an independent dessert or a filling for cakes.

Also, on the basis of matsoni, the “correct” dough for khachapuri and other national pastries is mixed, the famous soups dovga, shechamanda, sasnapura, borani, tarkhana and others are cooked. And of course the famous dolma! It will not be possible to prepare the right dolma without matsoni - it is in this sauce that it must be cooked, it must be soaked in this taste and aroma.

Armenians cannot celebrate Easter (Zatik) without matsoni. Holiday baked goods are mixed on it, and it also serves as the main dressing for holiday dishes. Matsoni can easily be called the king of Caucasian cuisine. I must say that this statement is absolutely true, because this product is tasty, healthy and versatile to use in the kitchen.

You can also give room to your imagination in your kitchen. By mixing and whipping matsoni with fruits and berries, you can get an excellent natural dessert that combines beneficial features both fermented milk crops and fresh summer gifts. By adding ingredients to taste - herbs, nuts, spices and seasonings - you can get a variety of gravies and dressings for vegetables, meat and sandwiches.

Of course, everyone will have a question about specific proven recipes for quick matsoni, especially in a situation where guests are already ringing the doorbell. In this case, it’s quite easy to prepare an elegant and appetizing buffet table with minimal time. It is enough to place the vegetables on hand in the oven on the grill - bell peppers, zucchini, eggplants, onions - and, while the vegetables are taking thermal baths, mix a jar of matsoni with your favorite herbs, crushed nuts and fresh garlic. To complete the picture, serve lavash with vegetables and sauce. In good company benefits of eating matsoni will be complemented by the joy of communication!

All that remains is to place baked vegetables, cheese, lavash around a plate filled with matsoni, fill glasses with fiery chacha and say: gemrielad miirtvi (Georgian) or barii akhorzhak (Armenian) - bon appetit!

The preparation time is 1 day, of which 30 minutes are for bringing the milk to a boil. Cooling time 1 hour 30 minutes. Yield 9 servings.

The history of the origin of matsun and its composition

Matsun is Armenian kefir, but not simple kefir from a dairy factory, this is the oldest fermented milk drink of the mountain inhabitants. His appearance and the taste is closer to good yogurt. Having the same faith and living next door, the ancient Armenians passed on the recipes for preparing matsun to the Georgian people. The name has practically not changed - matsun in Georgian is matsoni. Therefore, you can use both of these names for the same product. The recipe for making matsoni at home is simple, but it can only be implemented if you have real (not powder) whole milk highest quality and freshness and presence of sourdough. Sourdough is the main problem with making matsoni at home.

It’s good when you have Armenian friends who bring a culture of this milk fungus and maintain (rejuvenate) it in working condition. It is enough to take a glass of matsoni starter, and you will be provided with this product and your starter.

Making matsoni at home

How to make matsun without real sourdough? Quite possible. The technology itself for fermenting milk for matsoni helps with this. There are thousands of species of milk fungi flying around us. If you put milk in a warm place, within a day it will become curdled milk, the fungal composition of which is very complex. The production of kefir and yoghurt is more selective and uses individual species milk fungi. We need only one type of fungus - “Bulgarian stick”, which can withstand temperatures of 39-41 degrees. All his competitors die in such conditions.

It is enough to buy domestic yogurt without berries, sugar and other additives from the store, for example “Semenishna”, and use it in the proposed recipe for making matsun. Each time, after receiving the finished matsoni, it is necessary to select 250 ml of the product for subsequent fermentation. Yogurt is only needed once. Gradually, after several cycles, you will have a real matsun.

Using matsoni in healthy eating and cooking

About medicinal properties volumes of books are filled with fermented milk drinks. This issue has been thoroughly researched and studied. But the use of matsoni in the national cuisines of the peoples of the Caucasus, and its use in our recipes is largely novel.

After hot milk sours, matsun is formed, which contains whey. And to use matsun in the form of sauce, it is advisable to have more thick product Kamats-matsun. This is matsun that remains on cheesecloth or on a sieve after straining. Very thick product. A little sugar (jam, marmalade, etc.) is added to kamats-matsun, and it becomes a delicacy for children; matsoni can be eaten by spreading it on White bread, eat as a cake.

If we add salt and crushed garlic we get the famous skhtor-matsun. This is outstanding white sauce to dolma and any meat and vegetable dishes. Chopped greens are added to skhtor-matsun, and it becomes even tastier. When rolling a piece of suluguni with herbs into pita bread, it is advisable to add spicy matsoni. This is the best cake for men.

Whey goes into any dough and for cold soups such as okroshka. A number of diseases are possible when the consumption of any dairy products is prohibited. This special cases. In the overwhelming majority, matsoni brings great benefits to the body.

How to cook matsun

Heat 3-4 liters of good whole milk in a clean saucepan. Just before the boil begins, you can remove the pan from the heat and cover with a lid. The milk should cool to 39-41 degrees. After this, add the starter to the milk and leave the pan closed at room temperature for a day.

The raw matsun is ready. We select a 250 ml jar to preserve the starter and put it in the refrigerator. The starter is valid for no more than 5-7 days. The rest of the matsun can be poured into jars and stored in a cool place.

Take a container, insert a fine flour sieve into it and filter part of the matsun, obtaining kamatz-matsun.

Place the thick matsun in a separate container for further consumption. Pour the whey into a separate jar and put it in the refrigerator.

Everyone knows about taste and useful qualities fermented milk products. This applies not only to kefir and cottage cheese, because all over the world there is huge variety no less healthy and tasty dairy products obtained by fermentation. In this article I would like to discuss the fermented milk drink - matsoni.

Masterpieces of Georgian national cuisine

Matsoni is a traditional fermented milk drink of the Georgian people. The literal translation from Georgian is “ spoiled milk" This unique product obtained as a result of natural fermentation of lactic acid bacteria. The fermented milk drink has significant differences from traditional Russian yogurt. This applies to the method of preparation, and the consistency, which is thicker in matsoni, and weak gas formation. To prepare it, take cow, sheep or goat milk and add specially prepared sourdough.

History of the drink

First cooking experience fermented milk drink received in the Caucasus. The story goes that 200 years ago, one housewife accidentally poured milk into a container where they had previously kept curdled milk, and left it in the heat. After some time, she discovered a thick sour drink, and having tried it, I was pleasantly surprised. It was like delicious yogurt. For a long time residents of the Caucasus kept the recipe for matsoni secret and only in our time they began to produce it on an industrial level. The fermented milk product is common in Russia and Europe, as well as in Asian countries. By the way, scientists claim that the secret Caucasian longevity associated with this drink.

Composition of fermented milk product

Uniqueness vitamin composition product explained great benefit matsoni for human body. First of all, this is due to fermentation. This process involves two unique bacteria - Bulgarian bacillus and streptococci, which are heat-loving. Because this drink dairy it, of course, contains calcium and protein, the most important microelements - phosphorus, magnesium, iron. The fermented milk product is rich in vitamins K, D, A, PP, which are responsible for the processes of biological oxidation and energy metabolism in the body.

What are the benefits and role of matsoni for human health?

Many scientists are looking for an explanation for the processes associated with the aging of the body. Research proves that, first of all, the youth of the body depends on the state of the intestinal microflora. Pathogenic microorganisms, entering the digestive system, contribute to the development of dysbiosis and poison cells and tissues, which subsequently undergo premature aging. A lactic acid bacteria bring the microflora in order. Moreover, they are able to increase human immunity and maintain the immune system at the proper level. That is, maintain a balance between beneficial and pathogenic microorganisms.

The benefits of calcium for the formation of bone tissue, teeth and hair beauty are incomparable. And it is contained in matsoni, as well as vitamin D, which promotes proper assimilation element. So fermented milk product is especially useful for children's growing bodies.

The drink helps restore intestinal microflora and improve the functioning of the digestive system. Lactic acid bacteria drinks stimulate gastric peristalsis. A glass of matsoni a day prevents gastrointestinal discomfort, constipation and flatulence.

The fermented milk drink will also be of great benefit for of cardio-vascular system. The potassium contained in the product strengthens the muscle tissue of the heart, and calcium is responsible for strengthening the vascular walls. Eating matsoni reduces the risk of atherosclerosis and prevents myocardial infarction. With regular use of the product, the level of cholesterol in the blood decreases, which in old age brings greatest harm and clogs the walls of blood vessels.

Fermented milk drink contains high concentration protein, and it is involved in the construction of cells and the development of muscle tissue. Matsoni will not harm those who adhere to dietary nutrition. A glass of the product contains less than 100 calories.

The fermented milk product has a diuretic effect and is also beneficial for the liver.

Is it possible to get harm from eating fermented milk products?

The benefits of consuming matsoni are high, but there are also some contraindications. In some cases, the drink can be harmful to health, and this is associated with diseases of the gastrointestinal tract. This list is not long:

stomach and duodenal ulcers;
increased stomach acidity;
gastritis, pancreatitis;
urolithiasis disease.

It can also cause harm to the body when excessive consumption lactic acid product. The recommended dose per day is no more than 2 glasses. Otherwise, diarrhea may develop. The storage time of the drink in the refrigerator should not exceed 72 hours. After this time, the beneficial bacteria will turn into molds and will cause harm to health.

Combination of fermented milk drink with food

Matsoni can be consumed as a separate product. Its taste is reminiscent of regular yogurt or sour cream. There are many culinary dishes that are based on this product. It is used to dress salads, cold soups and okroshka are prepared with it. Based lactic acid drink create spicy marinades and sauces for meat and fish. Matsoni is mandatory ingredient for preparing the national Georgian product - khachapuri. In the Caucasus, it is often used to prepare dough for a variety of baked goods. The fermented milk product is combined with spices. It enhances the taste of any bakery products and harmonizes with cereal dishes.

To prepare healthy drink At home, you need to take a liter of milk and mix it with 300 grams of yogurt, leave this mixture to sour at a temperature of about 40 degrees for 8 hours.

Video about the benefits and harms of the Georgian drink “matsoni”

We all know firsthand the benefits fermented milk products. All these kefir, yoghurts, fermented baked milk and curdled milk are to the taste of both adults and children. But is it worth limiting the list of such foods only to familiar items? You think that's all possible options healthy dairy products? It turns out that no, and if you study the assortment of supermarkets and stores in more detail, then on their shelves you can find a very interesting and unusual product called matsoni.

What is it, how to use it, and what benefit will its inclusion in the usual diet bring to the body? We answer all questions in order.

properties of matsoni

Matsoni is a national Georgian fermented milk product, which is obtained by souring regular milk. There is even something like a legend associated with it. It is believed that the drink appeared thanks to a careless housewife who poured freshly milked milk into a jug that had not been washed from the remnants of fermented baked milk. She left the latter in the sun, and when she remembered the mistake, she discovered in the container a strange thick substance with a pleasant sour taste.

To an inexperienced person it may seem that there is no fundamental difference between matsoni and domestic yogurt. In fact, such a healthy drink differs from the dairy product we are used to in that it is made by fermentation at high, sometimes even very high, temperatures, which is why its consistency resembles low-fat sour cream.

What does matsoni consist of?

Beneficial features matsoni are fully explained by it high-quality composition. The fermentation process of the final product occurs due to large quantity lactic acid bacteria - Bulgarian bacilli and streptococci. In addition, proteins, vitamins, calcium, iron, phosphorus and other important microelements are involved in the cooking process.

benefits and harms of matsoni

The benefits of such a product for the human body are truly enormous, and they are as follows:

Fermented milk dishes have a positive effect on the intestinal microflora, suppressing pathogenic
bacteria. The latter disrupt normal activities digestive tract, release toxic decay products into the body, contributing to its untimely aging;
Matsoni helps strengthen the immune system, since the body’s defenses directly depend on the number of the same beneficial bacteria present in the intestines;
Almost all popular lactic acid drinks contain calcium, which is necessary for our teeth, hair, and the musculoskeletal system in general. But a rare manufacturer remembers that such a microelement is fully absorbed only in the company of vitamin D. Matsoni contains both substances, which makes it a very useful product for children and pregnant women;
This type of milk optimizes intestinal motility, eliminates stool problems, strengthens the heart muscle and walls blood vessels;
The product contains protein necessary for building the cells of our body;
The drink perfectly quenches thirst and hunger, gives energy, lowers cholesterol, cleanses the liver and has a mild diuretic effect;
The caloric content of fresh matsoni, which is only 60 Kcal per 100 grams, deserves special attention. This makes it ideal product for a variety of dietary menus.

Having read all this, you might think that such a drink is total benefit, And probable harm Matsoni is a complete fiction. In fact, it really shouldn’t be used, but only in exceptional cases. For example, its harm can be felt by people with gastritis and high acidity of gastric juice, ulcer sufferers and patients with serious disorders of the digestive system. Again, all this is only possible if you abuse the product and drink a couple of glasses a day. By the way, even with excellent health, such a dosage can provoke diarrhea.

how to cook matsoni at home

Considering the history of the appearance of the drink, the question of how to prepare the most useful matsoni at home, can be considered irrelevant. It is done in an indecently elementary way, and it will take minimum set products sold in any market or store.

So, classic recipe preparations Georgian matsoni implies the presence of these two main ingredients:

liters of pasteurized high-fat milk;
a couple of tablespoons of ready-made sourdough (you can take store-bought sour milk).

The milk heats up to 90 degrees, but does not boil!
Then it is cooled to 40-45 degrees;
The starter is placed into the base and everything is mixed well;
Then you can either simply wrap the container in a warm blanket and leave it in a warm place for several hours, or simmer it in the oven for 4-5 hours at a temperature of +50 degrees;
The resulting whey is drained, and the thick residue is served in a cooled state.

As you can see, prepare this delicious and healthy Georgian product as easy as shelling pears, and it low calorie content and the benefits will appeal to fans of diets and adherents of healthy eating.

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 hair growth muscle mass, providing 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, has a calming effect on the nervous system, helps normalize sleep, and increases vitality.

Harm

Even the most useful product It is only good when it is not abused. Excessive consumption of matsoni can lead to disruptions in the 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 old. 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.