Matsoni at home

Matsoni at home is a thick fermented milk product that does not require much effort to prepare. The traditional Armenian product is used as a dessert with the addition of fruits, nuts or dried fruits. Matsoni is added to dough and when preparing soups, salads, sauces and snacks.

Classic Armenian matsoni at home

Anyone can prepare classic Armenian matsoni at home. The minimum amount of ingredients will quickly turn into a thick fermented milk product similar to yogurt. A tasty treat suitable for healthy breakfasts.

1. 
   Classic matsoni is easy to prepare at home. After rinsing the saucepan, pour in a liter of unsterilized milk. Place it on the burner, wait for it to boil and immediately turn off the heat. Cool for 5 minutes.
2. 
   Add 2 tablespoons of prepared matsoni or sour cream to slightly cooled milk. Stir with a whisk until a homogeneous substance is formed. There should be no lumps left.
3. 
   We thoroughly wash glass containers and inspect them for integrity. Let dry or sterilize in the microwave at high power for 2-3 minutes.
4. 
   Divide the fermented milk mixture into jars. Cover with parchment and tie as shown in the photo. Place in a warm place. Leave for 4-6 hours. Then we move it to the refrigerator.
5. 
   In the meantime, let's get to the fillers. We wash and dry dried fruits. If desired, soak in warm water. Cut into cubes.
6. 
   Dry the nuts in a dry hot frying pan and cool. Divide the matsoni into portions and add additional additives.
7. 
   You can use matsoni without anything or add additional honey. Bon appetit!

Homemade matsoni made from milk

Homemade matsoni made from milk is very easy to prepare. The process will not take much time. Acting as described below, even an amateur cannot make a mistake. Matsoni is used as sauces and dressings, added to soups and for making dough. You will like this fermented milk product if you like yogurt, fermented baked milk or kefir.

Cooking time – 6 hours 10 minutes

Cooking time - 10 min.

Portions – 5

Ingredients:

• Milk – 500 ml.
• Matsun – 2 tsp.

Cooking process:

Step 1. Prepare the ingredients. If you have homemade milk and full-fat sour cream, it is better to replace the ingredients.

Step 2. Pour milk into a thick-walled pan and set to boil.

Step 3. After boiling, remove the pan from the stove and let the milk cool. It's better to have a thermometer on hand. The milk temperature should be 37-40 degrees.

Step 4. Take clean and dry (ideally sterilized) half-liter jars. Spill the milk.

Step 5. Add matsun to each. After stirring well, seal with nylon lids. Wrap it in a towel and pack it in a bag. We tie it and place it near the battery, but so as not to disturb it.

Step 6. After 6 hours or overnight, a tender and thick fermented milk product is obtained.Bon appetit!

Matsoni made from sour cream and milk

Matsoni made from sour cream and milk is thick and very tasty. If you love fermented milk products, I highly recommend trying this simple and delicious recipe. The universal taste of the product allows it to be used in both sweet and salty versions.

Cooking time – 10 h. 00 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Milk – 1 l.
• Homemade sour cream – 2 tbsp.

Cooking process:

Step 1. Prepare a liter of milk and homemade sour cream. Milk can also be homemade, it will even be better.

Step 2. Strain the milk through a sieve lined with several layers of gauze. Pour into a thick-walled saucepan, duck pot or cauldron. Place it on the fire. When bubbles appear, turn off the heat.

Step 3. Cool the heated milk. Using a thermometer we measure the temperature. The optimal temperature is 40-50 degrees. Let the sour cream warm up at room temperature.

Step 4. Place the sour cream in a glass, pour in the cooled milk and stir well until smooth.

Step 5. Pour the resulting mass into milk and knead.

Step 6. Cover and place in a warm place. You can place it near a warm radiator or wrap it up and place it in a place without drafts. We forget for 8-10 hours.

Step 7. This is what happened after a while.

Step 8. Divide the matsoni into portions.

Step 9. To prepare matsoni or matsun next time, leave 2 tablespoons of the prepared product and use it instead of sour cream. This procedure can be done up to ten times. But the taste will be more sour each time. Bon appetit!

Homemade matsoni with sourdough

Matsoni at home with sourdough is prepared as simply as possible. The product is somewhat similar in consistency to natural yogurt.The cooking process takes minimal time. Matsoni is served plain or complemented with fruit. They can be used to dress salads and cold soups.

Cooking time – 4 hours 30 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Whole milk – 1 l.
• Sourdough (kefir) – 2 tbsp.

Cooking process:

Step 1. For matsoni, take full-fat milk (ideally homemade) and sourdough.

Step 2. Pour milk into a saucepan and heat to 90 degrees. We control the temperature with a thermometer. Then cool the milk to 40 degrees.

Step 3. As soon as the milk temperature reaches 40 degrees, introduce the starter.

Step 4. After stirring so that there are no lumps left, cover with a lid and wrap with a towel. Leave on the table or under the radiator for 4 hours.

Step 5. Divide the finished matsoni into portions.

Step 6. If everything is done correctly, you will get a delicate taste with a rather thick consistency.

Step 7. Use the fermented milk product just like that or for cooking. Bon appetit!