Homemade Matsoni (Matsun)

Ingredients

• 1 L Milk (Milk of any fat content will work; the source also tested it with store-bought 2.5% milk.)
• 1 tbsp Sour cream (Per 1 L of milk; may be replaced with prepared matsoni or Greek yogurt. The source specifies 15% fat sour cream.)

Steps

1. 1

   Pour 1 L of milk into a saucepan and bring it to a boil.

2. 2

   After the milk comes to a boil, continue boiling it for at least 5 minutes so that excess moisture evaporates. This will help produce thick matsoni.

3. 3

   Cool the milk to approximately 35–37 °C. It should be warm but not hot: according to the source, you should be able to tolerate the milk's temperature with your finger. Do not add the starter to hot milk, as the beneficial lactobacilli may die.

4. 4

   Add 1 tbsp of sour cream per 1 L of warm milk. Prepared matsoni or Greek yogurt may be used instead of sour cream.

5. 5

   Mix the milk and starter thoroughly.

6. 6

   Cover the saucepan with a lid, then wrap it in a towel and cover it with something else warm on top, such as a shawl, blanket, or terry towel.

7. 7

   Leave the wrapped saucepan for 6–8 hours to ferment.

8. 8

   Remove the insulation and place the matsoni in the refrigerator to set completely and develop its final texture.

9. 9

   Once chilled, the matsoni is ready to serve.

Notes

The source does not specify the exact chilling time in the refrigerator. According to the author, the higher the fat content of the milk and sour cream, the tastier and better-quality the matsoni will be.

Nutrition per serving

• breakfast
• snack
• fermented dairy product
• Georgian cuisine
• Armenian cuisine
• vegetarian
• gluten-free
• homemade fermentation