Matsoni is a smooth, creamy yogurt with a mild, slightly tart flavour.
Also known as Caspian Sea yogurt, it is easy to make and does not require a yogurt maker.
Like viili, matsoni is a type of mesophilic yogurt, meaning that it ferments at room temperature. How convenient!
Add matsoni starter culture and the milk in a clean container, mix, then let it ferment for 24 hours on your counter. The result? A fresh yogurt, full of probiotics!
- Easy and quick to make (ready in 24 hours)
- Fermentation at room temperature: no need for a yogurt maker!
- Easy reproduction: keep some matsoni in a cool place to start the next recipe.
- Long conservation of the starter culture
What is Matsoni?
Matsoni, or madzoun, is a mesophilic yogurt of Armenian origin, widely used in Caucasian cuisine. It is reputed to contribute to the longevity of the people of the region.
In Japan, it is called "Caspian Sea Yogurt", and is eaten on cakes, salads, fruit, or simply with a little honey.
The first written reference mentioning matsoni comes from a medieval Armenian manuscript from the XIᵉ century. It is traditionally made from the milk of cows, goats, sheep or buffalo.
The following strains have been identified in matsoni:
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Lactococcus lactis ssp. cremoris
- 3 capsules of dehydrated matsoni starter culture (to be used whole)
- Each capsule can ferment up to 2 litres of milk.
- It is possible to reuse part of the yogurt to prepare the following recipes.
- Ingredients: cow's milk powder and live active cultures.
- No GMOs
- Shelf life: 18 months in a cool and dry place, in its original packaging.