Traditional every day Caucasian drink, which is called matsoni, is becoming increasingly popular in other countries. The product is fermented milk, it is incredibly healthy - and it can be consumed even by small children and pregnant women. Let's consider what beneficial properties this product has, in what cases you should not drink matsoni, and other interesting information.
general information
Another name for the product is matsun. Its taste and texture differ from the fermented milk products we are used to, such as fermented baked milk and kefir. In principle, it can be argued that this drink is a relative of Greek yogurt.
Matsoni is produced using a special technology - specialists use several types of milk, as well as a special starter - it is this that enriches the drink useful elements. The product contains the so-called Bulgarian bacillus, beneficial microorganisms, vitamins, and microelements. The end result is a delicious, thick drink - and it is noteworthy that for a long time the inhabitants of the Caucasus did not want to share the recipe for making the product. But Mechnikov—that was the name of one scientist—still found out the recipe for matsoni. He did it in the following way. One Georgian fell very much in love with a Slavic woman - it was Mechnikov who managed to help the Georgian get her as his wife, and as a reward he demanded a recipe for a fermented milk drink. Today, this product is manufactured in many countries, even in industrial scale.
What are the ingredients of the drink?
The calorie content of the drink is low - it is about 63 calories per hundred grams. The same applies to the glycemic index – approximately 20 units. These factors will become relevant for people who watch their figure.
Matsoni also contains proteins, carbohydrates and fats, but the composition of the product is balanced, so you can drink it without fear for your figure. In addition, you must take into account the fact that the benefits and nutritional value of the drink are very high, so its consumption will bring a lot of benefits.
The product also contains the following components:
- Amino acids - improve the absorption of beneficial nutrients and are indispensable for people who are exposed to physical activity every day.
- Beneficial microorganisms (fermented milk) - improve the functioning of the gastrointestinal tract.
- Vitamins of group B (necessary for the functioning of the nervous system), H, C.
- Calcium is vital for young children and pregnant women for normal bone growth.
- Ash – cleanses the body of harmful substances and toxins.
- Choline has a positive effect on nervous system.
- Organic acids - allow you to normalize metabolism.
- Macro- and microelements.
In total, the drink contains about 17 different mineral compounds.
As you can see, if you want to always feel great, gain weight, without losing your ability to work, then matsoni will be a wonderful product.
What's the use?
- Georgian fermented milk product contains very a large number of bacteria that are beneficial for the intestines - they help cleanse the entire body, improve the microflora, and remove toxins that poison the body.
- Due to its high content of vitamins, matsoni helps improve immunity, which means that with regular consumption of this drink, a person will be much less likely to suffer from colds and flu. The drink also allows tissues and cells to regenerate faster; it literally rejuvenates the body from the inside. In this regard, many call matsoni a “drink of longevity” - people whose diet includes the product look great and have no health problems.
- Due to the fact that matsun removes toxins from the body, the complexion improves, hair, skin and nails become much healthier - thanks to high content calcium. Potassium strengthens the heart muscle and helps normalize the cardiovascular system.
- The product will be very useful for people who suffer from atherosclerosis, since matsoni prevents the formation of plaques on the walls of blood vessels and reduces the level of “bad” cholesterol in the blood.
- B vitamins help normalize the functioning of the nervous system, so people who are often exposed to stressful situations, suffer from nervousness and insomnia should think about regular consumption.
- Athletes also should not give up the product - it has anabolic properties and helps to quickly gain muscle mass, increase endurance during training, and also shorten the recovery period after them.
While dieting, many people encounter problems such as constipation. The drink will perfectly help get rid of it - due to the fact that it normalizes the functioning of the gastrointestinal tract. In addition, the product contains a large amount of nutrients, useful substances, and they are simply necessary for people who sit on low calorie diets. You can make a variety of cocktails based on sour milk, and a glass of matsun at night will help satisfy your hunger. If desired, you can add dried fruits or fiber to the drink in order to enhance the weight loss effect.
Let's briefly look at the main benefits of consuming products while losing weight:
- promotes the destruction of fat cells;
- removes toxins;
- restores the functioning of the gastrointestinal tract;
- satisfies hunger - a glass of drink can replace a full dinner;
- promotes saturation of the body useful vitamins and elements.
What is the harm, are there any contraindications for use?
Due to the fact that the drink is fermented milk, experts do not recommend drinking it for people who have diseases gastrointestinal tract associated with increased acidity of gastric juice.With some ailments, a person’s general well-being may worsen:
- hepatitis;
- stones in the kidneys;
- pancreatitis;
- ulcer.
However, here it is worth noting that all of the above diseases are not direct contraindications for use. The best option– before consuming, consult with your doctor, he will be able to accurately determine whether it is possible to consume fermented milk, and in what quantities it should be done.
Use in cooking
You can use the product not only as an independent drink, but also for preparing all kinds of dishes and sauces. An excellent solution would be okroshka prepared with matsun. You can also season salads with this product, especially if you are trying to lose weight.
Sauces with original taste you can prepare based on this drink - add herbs and various seasonings to it in order to eat with fish, meat dishes. Some gourmets prepare pasta for sandwiches with the addition of the product - it is not only low-calorie, but also very tasty.
Video: why Armenian matsun (matsoni) is so beneficial
According to the principle of preparation, matsoni is the closest relative of kefir. Both adults and children love this product in the Caucasus. In recent years, interest in it has increased. People are interested in the benefits and harms of matsoni, since the geography of use of this fermented milk product has grown and covered almost all of Russia. They began to prepare it on an industrial scale.
What kind of drink
Considering its consistency and rich composition, matsoni can hardly be called a drink. Rather, it's food. A thick fermented milk product made from boiled milk. The etymology of this word has 2 explanations. The word was brought along with the Persians who conquered Georgia and assimilated into the Georgian way. In ancient Persian the product was called māst, which translates as yogurt. Georgians believe that the word matsoni is derived from the Georgian მომწონს (mamtsens) - to like.
The nomadic Turks were the first to develop it, and different nations this food is called gatikh, katyk, katuk. At first, the nomads accidentally noticed that milk poured into poorly washed skins, where yesterday's milk was, was fermented, and a product was obtained that was eaten for several days.
They didn’t think about beneficial bacteria or the Bulgarian bacillus, but simply began adding a little of the remaining gatikh to the milk so that they could take the ready-made fermented milk product with them on hikes. For several centuries now, this useful and indispensable product prepared in such a primitive way. In the territories of Asia Minor, Central Asia, the North Caucasus and Transcaucasia, in the Turkic-speaking republics of Russia, katuk, or matsoni, is considered one of the most necessary and favorite foods in the diet.
Why did nomadic tribes fall in love with the fermented milk product matsoni, what are its benefits, and why this product was and remains indispensable in the diet of these peoples, especially in hot weather? summer days, this will be discussed below.
Chemical composition and calorie content of matsoni
The calorie content of 100 grams of matsoni made from cow's milk is 65.3 kcal. The calorie content of buffalo katyk is higher than that of cow katyk - 106 Kcal. Buffalo milk produces a fermented milk product as thick as butter. If you stick a spoon into a pan of gatikh, it will stand. The fat content of buffalo milk is 7–8%, which is almost 2 times higher than that of cow milk.
Beneficial features Matsoni is determined by its composition. Protein in cow's milk makes up about 3% of the total content. Carbohydrates – 4.7%. Such a low carbohydrate content, compared to other products, makes it useful for diabetics.
Of the vitamins, cow gully contains a large amount of beta-carotene - 274% daily norm, vitamin A – 3.6%, riboflavin – 5.6%, vitamin K – 5.7%. Microelements include calcium, magnesium, phosphorus, and iron. 87% of the product is water. In comparison, buffalo milk gatikha has a water content of 79.9%.
The benefits of matsoni for the human body are as follows:
- amino acids help digestion nutrients, which are so necessary for people engaged in heavy physical labor;
- vitamin B and choline stimulate the central nervous system;
- calcium is necessary for bone growth and strengthening;
- organic acids normalize metabolism.
Thanks to amino acids and the same bifidobacteria and lactobacilli, the fermented milk product is absorbed faster and better than milk.
In the Caucasus and Asian countries, gatih, or katuk, is also prepared from lamb milk, and its calorie content is higher than that of cow and buffalo milk, since lamb milk turned out to be the fattest of all named. His energy value is 111 Kcal. The fat content is almost the same as buffalo milk - 8%. But it contains no carbohydrates, and this makes this product not just useful, but invaluable for diabetics. Lamb ghat contains the same amount of carbohydrates as cow ghat.
Important! Matsoni is included in the nutrition of athletes, since the anabolic substances contained in the protein of the product strengthen muscles.
The benefits of matsoni for men lie in strengthening bones, thanks to calcium, and muscle tissue.
The benefits of matsoni for the body
It is no coincidence that matsoni was born in the south. A glass of cool product pleasantly cools and lowers the temperature. Gatykh sauce with crushed garlic reduces arterial pressure, and therefore in Azerbaijan it is served with lamb dolma, the meat of which increases blood pressure.
Gatykh is useful for hypertensive patients. It can temporarily replace vasodilator tablets.
A fresh drink is given to drink for stomach upsets, intestinal poisoning and vomiting. Bifidobacteria and lactobacilli will alleviate the condition and benefit an exhausted stomach. You can also drink it for constipation; it softens stool and makes it easier to pass.
People learned that this drink contains beneficial bifidobacteria, lactobacilli, Bacillus bulgaricus, and other microorganisms a couple of decades ago. And we didn’t think about it before. All beneficial properties of the product were revealed as a result of its daily use. People who were engaged in cattle breeding ate katuk and other fermented milk products and lived long. They knew almost no problems with the stomach and intestines.
Let me open another small one, but useful secret. A glass of cool gatikh or ayran with a pinch of salt can relieve a hangover in the morning.
Can pregnant and lactating women drink matsoni?
It is possible, without any doubt. It will benefit the expectant mother in that it will reduce the effects of toxicosis and ease the feeling of nausea in the pregnant woman. The exceptions are women with lactose intolerance, patients with pancreatitis and ulcers. The mother will have to give up matsoni while breastfeeding if the use of this product affects her baby’s allergies.
At what age can matsoni be given to children?
In Azerbaijan, gatikh is given to children from about 6–7 months. Important condition so that it is not overexposed and too sour. This product can also cause stomach upset in adults. A little sugar is added to matsoni for sweetness, bread or mashed cookies.
The benefits of matsoni for weight loss
The product is used as a diet for weight loss. If you are concerned about the calorie or fat content of the product, dilute it with boiled cool water, in a ratio of 2 parts matsoni to 1 part water. Fasting days on gatikha will not allow the body to weaken, since this product contains essential vitamins and microelements. For one day you need to take 1.5 liters of gatikh and divide it into 4-6 servings. This product is included in therapeutic diets instead of kefir.
How to drink matsoni correctly
Gatykhs are almost never eaten for breakfast. This food is mainly for lunch time. You can eat a bowl at night, an hour and a half before bedtime. It is quickly absorbed and does not cause heaviness in the stomach.
Gatykh is added as a seasoning to dolma, kkyukyu, that is, a dish prepared from green beans and eggs, to khingali, or to boiled pasta.
Gatykh amazingly levels out, softens the fat content of food, and helps fats to be better absorbed.
The salad will become much healthier if you replace the spicy mayonnaise with vinegar with gatikh. It is also used to season borscht instead of sour cream or mayonnaise.
What can be prepared from matsoni
In Azerbaijan and Georgia, dovga is prepared from matsoni. This soup with rice and herbs is simply a storehouse of vitamins and useful microelements. In the hot summer, when the sun hits 40, it’s hard to think of anything better than a cold day.
The drink ayran is prepared from gatikh. Gatykh is diluted with boiled, cooled water and a little salt is added. Ayran is also obtained from whey after churning butter. The drink is useful because in the hot summer, ayran restores the water-salt balance.
If you add fruit syrup or jam to matsoni, you will get a dessert very similar in taste to store-bought yogurt.
How to make homemade matsoni
Matsoni or gatikh is made from boiled milk. This fact alone deprives the product of most pathogenic bacteria. Boiled milk is poured into clean jars or enamel pan. And leave until cooled. When it becomes warm (40–50 o C), add sourdough. Sourdough is added at the rate of 1 tablespoon per 1 liter of milk. Then the milk is thoroughly mixed, closed, wrapped in something warm and left to mature for 8–10 hours.
A yellowish or white foam forms on the surface of the matsoni, in which most of the fat is concentrated. It is denser, thicker than the foam formed when milk is boiled, sweetish and tasty. Children especially love to collect foam.
The cream (gaimag) is skimmed off buffalo milk before boiling it. But even in this case, the product turns out rich and thick.
The use of matsoni in cosmetology
In Central Asia, Azerbaijan, and Russian Muslim republics, they once washed their hair with gatih. Old women, out of habit, continue to wash their hair with soap, despite the abundance of shampoos and conditioners. Youth does nourishing masks for matsoni hair before washing your hair. The benefits of matsoni for hair are that it strengthens and nourishes the roots, making hair strong.
If someone is burned on a sunny beach, and there is no burn cream on hand, you can rub matsoni on the burned parts of the body. It cools and nourishes burned skin, which is why it is beneficial. Relief will come soon. It will also reduce the temperature resulting from heat stroke.
Dark-skinned Azerbaijani women, for whom fair skin has always been the standard of beauty and prettiness, have long smeared their faces with gatikh. A matsoni face mask has the following effects:
- brightens facial skin;
- cleanses pores;
- eliminates acne;
- nourishes dry skin.
The brightening effect will be stronger if freshly squeezed parsley juice is added to the matsoni in equal proportions.
Harm of matsoni and contraindications
Matsoni is practically harmless. But there are some contraindications:
- lactase deficiency; it does not produce the enzyme that digests milk and dairy products.
- allergy to the protein of one type of milk (cow, goat, sheep);
- some forms of kidney disease, a tendency to stone formation.
Important! Matsoni should not be used for stomach and duodenal ulcers, or for exacerbations of pancreatitis. Acids irritate the stomach and stimulate the production of pancreatic juice.
But a few days after the exacerbation subsides, kefir or matsoni is one of the first to be introduced into the diet of patients with pancreatitis.
How to select and store matsoni
The best matsoni is the one made in the village from fresh milk. In Azerbaijan, even now, homemade gatikh, brought from nearby villages, is sold in markets and delivered to city yards. Some buyers have their own suppliers from whom they constantly buy fermented milk products.
When milk is prepared for sale, the milk is bottled into glass liter, two-liter and three liter jars. Sourdough is also placed there. The jars are covered with lids and wrapped in a blanket or rug. Thus, foam is obtained in each jar. Then the peasant women selling the gatih exchange a jar of the same type with the buyer. The quality of the product is assessed by the state of the foam. It should be white or light yellow.
If you shake the can, you can feel the degree of thickness of the drink. The buffalo matsoni doesn't even move. The presence of water on top of the foam indicates peeling. This does not mean that the matsoni is stale. Most likely, it is made from milk of reduced viscosity, or water has been added to the milk.
On an industrial scale, matsoni is often used to prepare powdered milk, dilute and ferment it. Powdered milk products differ in taste and consistency. And it’s best to cook the gatih yourself. Then you can be sure of the purity, freshness, and usefulness of the product.
Homemade matsoni can be stored in the refrigerator for up to 2 weeks without loss taste qualities product. This is another advantage over milk.
Conclusion
Thus, matsoni is nutritious, healthy even healing drink, especially indispensable on hot summer days. The benefits and harms of matsoni are incommensurable. The drink is useful for both children and elderly people, especially those suffering from brittle bones. It is recommended for women of reproductive age. It restores physical strength to able-bodied men. First courses (dovga and okroshka), desserts, and baked goods are prepared from it. confectionery. Matsoni will serve as a raw material for cooking secondary products(syuzma, cottage cheese, butter). In a word, matsoni is a healthy product for every day, which will never get boring, prolongs life and improves health.
Did you find this article useful?
Matsoni is a traditional fermented milk product of the peoples of the Caucasus (primarily Georgia and Armenia, where it is called matsun), Asia Minor and the Middle East. It is prepared on the basis of boiled cow, sheep, goat milk or mixtures thereof. The production technology consists of fermenting milk using lactic acid streptococci and Bulgarian stick. At a temperature of 37 degrees, the mixture is placed in a special device designed to retain heat, where it is kept for about 3-4 hours.
A slightly different method of preparing matsoni is adopted in Armenian cuisine: boiled milk cool to 40-50 degrees, after which they are fermented using leftovers from the previous matsun. A vessel with almost ready-made mixture leave in a warm place for several hours.
Experts are sure that the recipe for this drink dates back about 200 years. According to legend, it was invented by Caucasian highlanders by pouring milk into uncleaned containers in which curdled milk had previously been stored. In those days, the stomachs of slaughtered animals were used as containers for storing matsoni. The rennet was not separated from the stomach, which, as researchers believe, gave rise to the technology of cheese making.
The beneficial properties of matsoni were appreciated not only by the highlanders; at one time the domestic scientist Ilya Ilyich Mechnikov became interested in them. Studying the issue of longevity of residents of some regions of Russia and a number of Asian countries, he came to the conclusion that matsoni was certainly present in their diet, which most likely had a positive effect on life expectancy.
Useful properties of matsoni
Regardless of the method of preparing matsoni - Georgian or Armenian - the drink is famous for its ability to perfectly quench thirst and hunger, which will be appreciated by lovers of an active lifestyle. It is especially worth paying attention to the beneficial properties of matsoni for those who are seriously and professionally involved in sports: with a low calorie content (about 55 Kcal per 100 g), the product is rich in easily digestible proteins that promote rapid growth muscle mass.
Matsoni is also useful for those who have difficulty falling asleep at night. In order to get to sleep faster, it is recommended to drink a little fresh matsoni before bed. Such good habit It will help calm the nervous system, making it easier to fall asleep at night.
In addition, fermented milk drink from the Caucasus mountains copes well with excessive slagging in the body, removes toxic substances and excess cholesterol. That is why matsoni is often consumed during periods fasting days and diets.
A special method of preparation allows matsoni to be digested much easier than fresh milk, so in most cases it is suitable for consumption by those who suffer from lactase intolerance. Combined with many essential acids, proteins, minerals(magnesium, phosphorus, calcium), as well as B vitamins and vitamins A and D, the drink is a tasty and healthy product suitable for consumption at any age.
Thanks to special way preparation of matsoni and the properties of the starter culture included in its composition, the product perfectly stimulates the appetite, improves blood circulation, normalizes intestinal activity and improves liver and kidney function.
Making matsoni at home
Easy to prepare and available ingredients included in the drink, you can count on the fact that fresh matsoni will always be at hand.
The main ingredient is milk, it can be selected depending on your taste preferences. So, cow's, goat's, and even sheep's milk will do.
The first method of preparing matsoni requires one liter of milk and 250-300 g of live yogurt without additives. Milk heated to a temperature of 45-55 degrees is cooled to 35-40 degrees, after which yogurt is added and the pan is covered with a lid. The structures should be wrapped in a warm blanket and left alone for 6-8 hours. After the expiration date, the matsoni is ready.
For the second method you will need: 2 liters of milk, thick sour cream in the amount of 200 g, crust of black bread. Keep the milk on the lowest heat for 2 hours, remembering to stir to avoid burning. After this, add sour cream, mix thoroughly, then add a crust of bread and leave the mixture for a day. When the matsoni is ready, it is recommended to store it in the refrigerator, removing the bread crust.
Fermented milk drinks have long been used by humans in the diet. Each region is famous for its original traditions, and each cuisine has its own national drinks. Today we will talk about the benefits and harms of matsoni (matsun), which came to us from sunny Armenia.
Matsun or matsoni is a fermented milk product with a refreshing taste and slight bitterness, prepared from fermented boiled milk of sheep, goats, cows, buffaloes or a mixture thereof. Translated from Armenian, matsun means sour milk.
The basis of this useful product, the production of which our distant ancestors were engaged in, is milk fermented by adding beneficial microflora, in particular, heat-loving lactic acid streptococci and Bulgarian bacillus.
A healthy and nutritious drink is widely used in Georgian and armenian cuisine and is widespread in the Middle East and Caucasus. Matsoni is one of the main products of the centenarians of the high mountain regions of the Caucasus and Asia Minor.
Matsoni - benefits and harm
Like all fermented milk products, matsoni has a unique effect on all organs and systems human body. Scientists became aware of its beneficial properties back in the 20th century. Perhaps the secret of Caucasian centenarians lies in regular use fermented milk drinks, including matsoni enriched with beneficial microflora?
- First of all, I would like to note the beneficial effect of the product on the intestines and the entire digestive tract.
Regular consumption of matsoni helps to normalize the functioning of the gastrointestinal tract and enrich the microflora with beneficial bacteria, the number of which directly affects the condition immune system and intestinal mucosa. Thanks to its disinfectant and antibacterial properties, the drink inhibits pathogenic microflora and eliminates the processes of rotting and fermentation.
It promotes the natural removal of low-density lipoproteins from the body () and increases the level of high-density lipoproteins in the blood ( good cholesterol), making it useful for the treatment and prevention of atherosclerosis and its complications (coronary artery disease, hypertension, vascular thrombosis, stroke, heart attack).
Thanks to the vitamins included in matsun (A, group B, K, PP and D), essential amino acids and easily digestible proteins, the drink has a positive effect on the general condition and tone of the body. Inclusion in the diet delicious product allows you to eliminate the deficiency of mineral salts (potassium, calcium, phosphorus, magnesium), enhance protective functions and the ability to resist infectious agents.
Low calorie content (63 kcal/100 g of product prepared with milk 2.5% fat), activation of metabolism, improvement of intestinal evacuation functions make matsoni indispensable in dietary nutrition people suffering from obesity. The product is ideal for protein fasting days.
Matsoni contains many antioxidants, which prevents oxidative stress and slows down the aging process. Like all fermented milk products, it promotes body rejuvenation and active longevity.
To notice the positive effect of the drink on the condition of the skin, hair and nails, it is enough to drink 200-300 ml every evening for 2-3 weeks. Experienced beauties also use the elixir in home cosmetology, preparing nourishing and rejuvenating tonics, masks, creams based on it.
The wound-healing and regenerating properties of the drink have found their use in oriental medicine. It is applied externally against sunburn and minor skin damage. Professional and amateur athletes note the ability of matsoni to activate the process of building muscle mass without the use of synthetic anabolic steroids.
Possible harm to macioni
Like any food product, in addition to its benefits, matsoni can cause harm to the body. It is not advisable to include it in the menu of people suffering from frequent diarrhea. The optimal daily dosage of the drink for an adult is ½ liter.
The acidic product is contraindicated in patients during exacerbation peptic ulcer, gastritis with increased acidity of gastric juice, erosive gastritis, cholecystitis and other diseases of the biliary tract, pancreatitis.
At cholelithiasis Before introducing the product into the diet, it is advisable to undergo an ultrasound scan and consult with an experienced gastroenterologist. For women during pregnancy and breastfeeding fermented milk drink is very useful because it is absorbed much faster whole milk.
- Matsoni is introduced into the diet of children with one year old, gradually, mixed with sweet fruits, observing the baby’s reaction to the new product.
Matsoni is indispensable in preparing salad dressings. It goes perfectly with dried and fresh basil, arugula, dill, parsley, coriander, as well as the most popular royal food seasoning in our kitchen - garlic.
For example, traditional dolma (young grape leaves, stuffed minced meat), eaten with matsoni gravy.
This is how they eat matsoni (example)
Use matsoni instead of mayonnaise industrial production, containing a lot of preservatives, flavors, synthetic emulsifiers and flavor enhancers. The product enhances the taste fresh vegetables(cucumber, tomato, Bell pepper, cabbage), many dressings, cold sauces and snacks are prepared on its basis.
Thick sour drink indispensable in cooking aromatic okroshka- cold vegetable soup boiled meat with greens. It is also used to knead dough for flatbreads, pastries and Armenian bread.
Matsoni is eaten with almost all berries and fruits (both fresh and dried). You can pour it over your morning muesli or cereals for a nutritious and energetic breakfast.
Making matsoni at home
A healthy drink can be prepared at home using store product(Matsoni) or ready-made starter, sold in markets and pharmacy chains. But the most correct matsoni is obtained from sourdough brought from Armenia or Georgia.
For a liter of boiled and cooled to a temperature of 45-50°C whole milk, take 2 teaspoons of starter. Next, the liquid is placed in a yogurt maker and kept for 5 to 7 hours. In the absence of this kitchen appliance, the container with milk is wrapped and kept warm for about 8 hours.
Next, the container is moved to the refrigerator, trying not to shake it too much (to maintain a homogeneous consistency), for 5-12 hours. Professional advice: during fermentation and further cooling, do not shake the jar of drink and do not stir the liquid!
If there is no starter, use natural yogurt, for example, Greek or Bulgarian (not drinkable and without any additives). Classic yogurt is prepared by fermenting milk with a Bulgarian stick.
Other beneficial bacteria are used to prepare sour cream, kefir, kumiss and ayran, so matsoni cannot be obtained from them.
Now you know all the benefits and harms of matsioni, what it is and what it is eaten with. Eat right, paying special attention to fermented milk products, and your body will thank you with uninterrupted functioning for many years. Be healthy!
Matsoni- a fermented milk drink that was invented in the Caucasus (see photo). Another name is also known - matsun. This drink is fermented milk. The composition of the matsoni starter is very similar to yogurt, but at the same time this drink has a slightly sharp taste and slight gas formation.
The matsoni recipe has been known for a huge amount of time, but it was kept secret for quite a long time, as it was equated to the elixir of youth. Today, to prepare this drink, you can use any milk, which is first heated to 90 degrees, and then cooled to 50. After this, starter is introduced into it. After this, the drink should infuse for 4 hours in a warm place to become thick. True healers of matsoni claim that the most delicious and real drink obtained from the milk of Abkhazian cows.
How to store?
The duration of storage of matsoni depends on the amount of whey in the drink, so the less it is, the longer the shelf life. A product prepared in compliance with all the rules will remain fresh for several months.
Beneficial features
The benefits of matsoni have been known for a huge amount of time. In ancient times, this drink was considered healing. First of all, it will be appreciated by people who are actively involved in sports, since matsoni perfectly quenches hunger and thirst, and it also has an anabolic effect and promotes the formation of muscle tissue. This drink has a calming effect and helps cope with stress and get rid of insomnia. In addition, matsoni helps remove “bad” cholesterol and toxins from the body. All this allows you to use this fermented milk product while losing weight. In addition, it is worth mentioning the low calorie content of this drink.
IN this product There are beneficial microorganisms that perfectly fight harmful intestinal microflora. In addition, sourdough has the ability to increase blood circulation and improve the functioning of the kidneys, liver and intestines. It is also worth saying that matsoni is an excellent pain reliever and healing agent for burns.
This product contains beta-carotene, which is essential for vision. This drink also contains phosphorus and calcium, which strengthens bone tissue. Yogurt also contains potassium, which has a beneficial effect on activity of cardio-vascular system. Thanks to the presence of sodium, the activity of the nervous system improves.
Use in cooking
Considering unusual taste, matsoni can act as an independent product or as an additive to a huge number dishes. For example, it can be used in the recipe for first courses and variety of sauces. In addition, matsoni can be used for baking vegetables and meat.
This drink is included in the dough recipe for popular khachapuri. It can also be used instead of sour cream, for example, in okroshka. You can put herbs, spices and garlic in matsoni, which will result in an excellent spread for sandwiches.
How to cook matsoni at home?
There are many variety of options preparing this drink at home, here is one of them. Take 1 liter of milk and 280 g natural yogurt without additives. To begin with, the milk is heated to 50 degrees, and then cooled to 40. Then it is mixed with yogurt, covered with a lid, wrapped in a warm blanket and left for 7 hours. After the time has elapsed, the matsoni is ready for use.
Harm of matsoni and contraindications
Matsoni can be harmful to people with individual intolerance to the product. You should not abuse this drink if you have problems with the intestines and stomach. Before consuming matsoni, it is recommended to consult a doctor for people with gastritis, pancreatitis, ulcers and hepatitis.
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