Georgian fermented milk product. Useful properties of matsoni for a person

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 from under yogurt. Just leaving the milk to sour, matsoni will not work. To prepare it, you need lactic acid sticks, so this dairy product is fermented with the help of starters - ready-made dry store-bought ones, yogurt, sour cream, live yoghurts, and also by adding rye bread to milk.

The composition of matsoni can include both cow's milk and sheep's or goat's, which does not make it less tasty and healthy. The ideal, of course, is the milk of mountain cows, who spend a lot of time in motion and eat fresh grass most of the time. But also in regular milk no less benefit. Another difference from kefir, curdled milk and other homemade lactic acid products is that in cooking they use boiled milk cooled to 40-50 degrees, after which it is mixed with starter cultures, wrapped and left for fermentation.

Here are some recipe options home cooking yogurt.

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 gr, a piece of black bread. Keep milk for 2 hours low fire, stirring constantly, add sour cream, mix, remove from heat and add black bread. Leave in a blanket for a day in a warm place, then cool, removing the bread crust.

From evaporated milk: milk 2 l, yogurt 2 tbsp. spoons. Boil milk and evaporate on the stove by a third, cool to 45 degrees, put yogurt in a convenient container, pour in the milk without stirring, wrap up 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. From the heat and exposure to abomasum (beef stomach enzyme), the drink became hard. This is how 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 of growth and strengthening of bones, teeth, nails and hair. Also, the abundance of lactic acid bacteria improves the microflora gastrointestinal tract, improves body cleansing, reduces the problem of constipation and swelling caused by dysbacteriosis and pathogenic bacteria.

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

Matsoni can be used both for weight loss by counting calories, and in protein diets, such as the Atkins diet, Dukan nutrition 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 even drinking two glasses a day, the body receives enough protein to form strong and spectacular relief 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 levels arterial pressure. Apparently, this wealth is the secret of longevity of the gray-haired aksakals of the Caucasus.

The undoubted benefit 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 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, one should talk about the benefits and harms of matsoni, since these concepts are inseparable from each other. Like everyone, even the most healthy treats, he also has contraindications. It is worth consulting with your doctor about whether matsoni can be consumed and in what quantity, if there are problems such as pancreatitis, gastritis, hyperacidity, ulcers, stones in gallbladder and even worse the 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 - 55-65 kcal.

Gastronomic use of matsoni

And of course, the question arises - what do they eat matsoni with? Here begins complete freedom of choice and fantasy, starting from traditional options, which are already more than two hundred years old, and ending with the personal tastes of everyone. Matsoni is diverse. It can be diluted cold water and drink in the heat, following the example of the Caucasian shepherds, who escaped from thirst with this very life-giving drink. It can be drunk as kefir and yogurt as a snack or at night, used as a salad dressing, added as sour cream to hot dishes, served with hot tortillas and khachapuri, cooked on it various sauces, creams, sweet treats.

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

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

Also, on the basis of yogurt, the "correct" dough for khachapuri and other national pastries, boiled famous soups dovga, shechamanda, sasnapur, borani, tarkhana and others. And of course the famous dolma! Cooking the right dolma without matsoni will not work - it is in this sauce that it must be cooked, it is with this taste and aroma that it must be saturated.

The celebration of Easter (Zatik) among Armenians is not complete without matsoni. It gets mixed up holiday baking, it also serves as the main gas station festive dishes. Matsoni can be safely called the king caucasian cuisine. I must say that this statement is absolutely true, because this product is tasty, healthy and versatile in use in the kitchen.

You can also let your imagination run wild 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 gifts of summer. By adding ingredients to taste - herbs, nuts, spices and seasonings - you can get a variety of sauces and dressings for vegetables, meat and sandwiches.

Of course, everyone will have a question about specific proven recipes from yogurt on hastily, especially in a situation where guests are already ringing the doorbell. In this case, it is quite easy to prepare an elegant and appetizing buffet table at minimal cost time. It is enough to put the vegetables at hand in the oven on the grate - bell pepper, zucchini, eggplant, onion - and while the vegetables are taking thermal baths, mix a jar of yoghurt with your favorite herbs, crushed nuts and fresh garlic. To complete the picture, you should serve pita bread with vegetables and sauce. In a 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 counting rhymes were composed about him. Everyone knows that matsoni brings great benefits and enjoyment of taste, both in its original form and as part of ancient and modern dishes.
It remains only to spread around a plate filled with matsoni, baked vegetables, cheese, lavash, fill glasses with fiery chacha and say: gemrielad miirtvi (Georgian) or barii ahorzhak (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 from under yogurt. Just leaving the milk to sour, matsoni will not work. To prepare it, you need lactic acid sticks, so this milk product it is fermented with the help of starters - ready-made dry store-bought ones, yogurt, sour cream, live yoghurts, as well as by adding rye bread to milk.

AT composition of matsoni can include both cow's milk and sheep's or goat's, which does not make it less tasty and healthy. The ideal, of course, is the milk of mountain cows, who spend a lot of time in motion and eat fresh grass most of the time. But in ordinary milk, the benefits are no less. Another difference from kefir, curdled milk and other homemade lactic acid products is that in cooking they use boiled milk cooled to 40-50 degrees, after which it is mixed with starter cultures, wrapped and left for fermentation.

Here are a few options for homemade yogurt recipes.

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

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

From evaporated milk: milk 2 l, yogurt 2 tbsp. spoons. Boil milk and evaporate on the stove by a third, cool to 45 degrees, put yogurt in a convenient container, pour in the milk without stirring, wrap up 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. From the heat and exposure to abomasum (beef stomach enzyme), the drink became hard. This is how cheese was discovered.

The role of matsoni

The benefits and role of matsoni in nutrition is great and is not questioned. 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 benefits of matsoni for the human body in that it is a supplier of calcium and vitamin D to the body - an element of growth and strengthening of bones, teeth, nails and hair. Also, the abundance of lactic acid bacteria improves the microflora of the gastrointestinal tract, improves the cleansing of the body, reduces the problem of constipation and swelling caused by dysbacteriosis and pathogenic bacteria.

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

Matsoni can be used both for weight loss by counting calories, and in protein diets, such as the Atkins diet, Dukan nutrition 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 even drinking two glasses a day, the body receives enough protein to form strong and spectacular relief 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 levels blood pressure. Apparently, this wealth is the secret of longevity of the gray-haired aksakals 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, the dream of every woman is a beautiful figure, thick strong hair, healthy teeth “like rows of pearls” and young, 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 any, even the most useful delicacy, it also has contraindications. You should check with your doctor about whether eat yogurt and in what quantity, if there are problems such as pancreatitis, gastritis, hyperacidity, 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 the type of preparation, is 55-65 kcal.

Gastronomic use of matsoni

And, of course, the question arises - what do they eat with yogurt? Here begins complete freedom of choice and imagination, starting from traditional options that are more than two hundred years old, and ending with the personal tastes of everyone. Matsoni is diverse. It can be diluted with cold water and drunk in the heat, following the example of the Caucasian shepherds, who escaped from thirst with this very life-giving drink. It can be drunk as kefir and yogurt as a snack or at night, used as salad dressing, added as sour cream to hot dishes, served with hot tortillas and khachapuri, cooked on it various sauces, creams, sweet delicacies.

Traditionally, in Georgia and Armenia, in addition to the liquid version, they make kamats-matsun - yogurt, filtered from whey through a sieve or gauze. It is on its basis that dishes such as stkhor-matsun are prepared - a spicy sauce with the addition of garlic (stkhor 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 jam, jams, sugar and other sweets to kamats-matsun), which can be an independent dessert or filling for cakes.

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

Also, on the basis of yogurt, the “correct” dough for khachapuri and other national pastries is kneaded, the famous soups dovga, shechamanda, sasnapur, borani, tarkhana and others are cooked. And of course the famous dolma! Cooking the right dolma without matsoni will not work - it is in this sauce that it must be cooked, it is with this taste and aroma that it must be saturated.

The celebration of Easter (Zatik) among Armenians is not complete without matsoni. Festive pastries are kneaded on it, it also serves as the main dressing for festive dishes. Matsoni can be safely called the king of Caucasian cuisine. I must say that this statement is absolutely true, because this product is tasty, healthy and versatile in use in the kitchen.

You can also let your imagination run wild 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 gifts of summer. By adding ingredients to taste - herbs, nuts, spices and seasonings - you can get a variety of sauces and dressings for vegetables, meat and sandwiches.

Of course, everyone will have a question about specific proven recipes for whipped up yogurt, especially in a situation where guests are already ringing the doorbell. In this case, it is quite simple to prepare an elegant and appetizing buffet table with minimal time. It is enough to put the vegetables at hand in the oven on the grate - bell peppers, zucchini, eggplant, 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, you should serve pita bread with vegetables and sauce. in good company 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 counting rhymes were composed about him. Everyone knows that matsoni brings great benefits and enjoyment of taste, both in its original form and as part of ancient and modern dishes.

It remains only to spread baked vegetables, cheese, lavash around the plate filled with yogurt, fill the glasses with fiery chacha and say: gemrielad miirtvi (Georgian) or baria akhorzhak (Armenian) - bon appetit!

Dairy products are healthy and tasty, almost everyone knows about this today. And you should not limit yourself to one yogurt, because there are many other equally healthy and tasty ones. For example, you should definitely try matsoni. And what is this product? Is it useful?

Matsoni is a Georgian fermented milk drink (Armenia also has a similar dish, but there it is called “matsun”). The name, by the way, came from the Armenian language and literally translates as " spoiled milk».

And this is true, because, in fact, the product is prepared precisely by souring. In general, all lactic acid products can be divided into two groups.

The first are obtained by natural lactic acid fermentation, the latter are prepared in a different way, involving alcoholic fermentation, which goes along with lactic acid. The second group includes, for example, kefir or koumiss. But matsoni is the first group, that is, there is no alcohol here and cannot be.

It is believed that matsoni turned out by chance, like everything ingenious. The hostess poured fresh milk into a jug in which yogurt was stored, and left the container in the heat, and a few hours later she discovered something of a thick consistency and with sour pleasant taste and decided to try.

They still argue about the birthplace of the drink, but almost every culture has something similar, so the debate is pointless.

In some ways, such a product is similar to Russian yogurt and yet differs significantly from it in the way it is prepared.

So, matsoni ferments much faster, but at a certain rather high temperature. Therefore, the consistency will be different, often it is thick.

Compound

The composition of such a product is unique, and this explains its benefits. First of all, it is worth noting that initially the fermentation process becomes possible thanks to special useful lactic acid bacteria.

In the case of this drink, the most important are two: heat-loving streptococci and Bulgarian stick. But this is not all. As in any dairy product It has calcium and protein.

Such a drink is also rich in vitamins, such as D, K, A, PP and some others. And there are also magnesium, phosphorus and iron.

Beneficial features

What is the use of matsoni? Here are some of its amazing features:

• For a long time, such a product has been called the drink of youth. And this is no accident, because even Ilya Mechnikov conducted research on the problem of aging, and found out that one of the main reasons for this process is a violation of the intestinal microflora, due to which pathogenic microorganisms begin to poison the tissues and cells of the body, leading to their damage and, respectively, aging. So, useful lactic acid bacteria allow the microflora to normalize.
• It was also proved that all the same beneficial bacteria, most of which live in the intestines. If the balance (that is, the ratio of pathogenic and beneficial microorganisms) is disturbed, then failures in the immune system will certainly occur, which will lead to poor health. Matsoni will help solve this problem and strengthen the immune system.
• Calcium is simply necessary for our teeth, bones and hair. And in the described drink it is present, as well as vitamin D, which allows calcium to be properly absorbed. So the product will be useful for children.
• The product will help get rid of digestive problems, because it stimulates intestinal motility and normalizes its microflora. A glass of drink a day, and you will forget about constipation, flatulence, bloating and discomfort.
• Such a sour-milk drink is also useful for of cardio-vascular system, as it strengthens the heart muscle (there is potassium here) and the walls of blood vessels (due to calcium). All this helps to prevent the development of diseases such as atherosclerosis and myocardial infarction.
• After drinking a glass of drink, you will satisfy both hunger and thirst and at the same time feel cheerfulness.
• Protein is also included, and it is the main building block for body cells. And especially it is necessary for muscle tissues.
• At regular use such a product will help reduce the amount of bad cholesterol, which, being deposited on the walls of blood vessels, forms plaques there.
• It's beautiful diet dish, there are only a little more than 60 calories.
• Has the place to be soft diuretic effect, which allows you to unload the kidneys and get rid of edema.
• For the liver, the drink is also useful, as it helps to cleanse it.

Such is the use of it amazing product. Is harm possible? More on this later.

Can matsoni hurt?

Harm of matsoni is unlikely and still possible in some cases. First of all, this is due to contraindications. But there are not many of them:

1. peptic ulcer of the duodenum or stomach.
2. gastritis with high acidity;
3. some other diseases of the digestive system (examination and consultation of a specialist is required).

Also, harm is possible if the product is abused. Exceeding the recommended norms (1 or 2 glasses a day) can lead to diarrhea.

How to cook?

Matsoni can be prepared at home. Here's what you'll need:

• 1 liter of milk (not skimmed and best pasteurized);
• 2 tablespoons of sourdough (for example, you can use sour milk).

Cooking method:

1. To begin with, heat the milk, but do not boil (the temperature will be approximately 90 degrees).
2. Then the milk needs to be cooled to about 45-50 degrees (the finger will withstand 5-10 seconds).
3. Now add the sourdough and mix well.
4. Then you can preheat the oven to 50 degrees and simmer the matsoni in it for 4-5 hours. Or you can just wrap the container in a blanket or towel and put it in a warm place. But then the cooking time will increase.
5. You can drain the resulting whey to make the drink thick.
6. It is better to cool the finished dish.

How to use?

Matsoni can be added to different dishes: in soups instead of sour cream, in salads instead of mayonnaise, in pastries and so on.

Make yogurt at home and enjoy its taste while benefiting from it.

Everyone knows about taste and useful qualities dairy 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 a 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 sounds like "sour milk". This unique product It is obtained as a result of natural fermentation of lactic acid bacteria. The fermented milk drink has significant differences from the traditional Russian curdled milk. This applies to the method of preparation, and the consistency, which is thicker in matsoni, and weak gas formation. For its preparation, cow, sheep or goat milk is taken and a specially prepared sourdough is added.

The history of the drink

First cooking experience fermented milk drink received in the Caucasus. The story goes that even 200 years ago, a housewife accidentally poured milk into a container where curdled milk had previously been kept and left it in the heat. After some time, she found a thick, sour drink in the jug, and, after tasting it, she was pleasantly surprised. It was like delicious yogurt. For a long time the inhabitants of the Caucasus kept the recipe of yogurt secret and only in our time it began to be produced at an industrial level. The fermented milk product is common in Russia and Europe, as well as in Asian countries. By the way, scientists say that the secret Caucasian longevity associated with this drink.

The composition of the fermented milk product

uniqueness vitamin composition product due great benefit yogurt for human body. First of all, it has to do with fermentation. This process involves two unique bacteria - the Bulgarian bacterium and streptococci, which are thermophilic. Since this drink is of a dairy kind, it certainly contains calcium and protein, the most important trace elements are phosphorus, magnesium, and 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 of the processes associated with the aging of the body. Studies prove 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 dysbacteriosis and poison cells and tissues, which subsequently undergo premature aging. And lactic acid bacteria bring the microflora in order. Moreover, they are able to increase human immunity and maintain immune system up to the mark. That is, to keep a balance between beneficial and pathogenic microorganisms.

The benefits of calcium for the formation of bone tissue, teeth and hair beauty are incommensurable. And it is contained in yoghurt, as well as vitamin D, which contributes to the proper absorption of the element. So that fermented milk product especially useful for children's growing body.

The drink helps to restore the intestinal microflora and improve the functioning of the digestive system. The lactic acid bacteria of the drink stimulate the peristalsis of the stomach. A glass of drunk matsoni a day prevents discomfort of the gastrointestinal tract, constipation and flatulence.

A fermented milk drink will also be of great benefit to the cardiovascular system. The potassium contained in the product strengthens the muscle tissue of the heart, and calcium is responsible for strengthening the vascular walls. The use of 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 the greatest harm and clogs the walls of blood vessels.

The fermented milk drink contains a high concentration of 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 product contains less than 100 calories.

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

Is it possible to get harm from eating a fermented milk product

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

• stomach and duodenal ulcer;
• increased acidity of the stomach;
• gastritis, pancreatitis;
• urolithiasis disease.

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

The combination of a sour-milk drink with products

Matsoni can be used as a separate product. Its taste resembles regular yogurt or sour cream. In cooking, there are many dishes that are based on this product. Salads are seasoned with it, cold soups and okroshka are prepared with it. On the basis of a lactic acid drink create savory marinades and sauces for meat and fish. Matsoni is an essential ingredient for the preparation of the national Georgian product - khachapuri. In the Caucasus, it is often used to make dough for a variety of pastries. 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"

Every day, the traditional Caucasian drink, which is called matsoni, is becoming more and more popular in other countries. The product is fermented milk, it is incredibly useful - and even small children and pregnant women can use it. Let's consider what useful properties this product has, in which cases it is impossible to drink matsoni and other interesting information.

general information

Another name for the product is matsun. Its taste, as well as texture, is different from the cultured 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 are produced according to a special technology - experts use several types of milk, as well as a special sourdough - it is she who enriches the drink useful elements. The composition of the product contains the so-called Bulgarian stick, beneficial microorganisms, vitamins, trace elements. In the end, a delicious, thick drink is obtained - and the fact that for a long time the inhabitants of the Caucasus did not want to share the recipe for making the product is noteworthy. But Mechnikov - that was the name of one scientist, nevertheless found out the recipe for yogurt. He did it in the following way. One Georgian fell in love with a Slavic woman very much - it was Mechnikov who managed to help get the Georgian as a wife, and as a reward he demanded a recipe for a fermented milk drink. To date, this product is manufactured in many countries, and even on an industrial scale.

What are the ingredients of the drink?

The calorie content of the drink is small - it is about 63 calories per hundred grams. The same applies to the glycemic index - about 20 units. These factors will become relevant for people who are watching 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, it is necessary to 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:

1. Amino acids - improve the absorption of useful nutrients are indispensable for people who are subjected to daily physical activity.
2. Beneficial microorganisms (sour-milk) - improve the work of the digestive tract.
3. Vitamins of group B (necessary for the activity of the nervous system), H, C.
4. Calcium is vital to young children and pregnant women for normal bone growth.
5. Ash - cleanses the body of harmful substances and toxins.
6. Choline - has a positive effect on the nervous system.
7. Organic acids - allow you to normalize metabolism.
8. Macro- and microelements.

In total, the drink contains about 17 different mineral compounds.

As you can see, if there is a desire to always feel great, build up, while not losing working capacity, then matsoni will become a wonderful product.

What's the use?

1. Georgian fermented milk product contains very a large number of beneficial bacteria for the intestines - they help cleanse the entire body, improve the microflora, remove toxins that poison the body.
2. Thanks to great content vitamins, matsoni helps to increase immunity, which means that with regular consumption of this drink, a person will be much less likely to get sick colds, influenza. Also, the drink allows tissues and cells to regenerate faster, it literally rejuvenates the body from the inside. In this regard, many people call matsoni a “longevity drink” - people whose diet includes the product look great and have no health problems.
3. 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 contributes to the normalization of the cardiovascular system.
4. 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, reduces the level of "bad" cholesterol in the blood.
5. 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.
6. Athletes also should not give up the product - it has anabolic properties and helps to quickly gain muscle mass, increase endurance during training, as well as reduce the recovery period after them.

While dieting, many are faced with such a nuisance as constipation. The drink will perfectly help get rid of it - due to the fact that it normalizes the work of the digestive 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, dried fruits or fiber can be added to the drink in order to enhance the effect of losing weight.

Let's take a quick look at the main benefits of using products during weight loss:

• promotes the destruction of fat cells;
• removes toxins;
• restores the work of the digestive tract;
• satisfies hunger - a glass of drink can replace a full dinner;
• contributes to the saturation of the body useful vitamins and elements.

What harm, are there any contraindications for use?

With some ailments, the general well-being of a person 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 is to consult with your doctor before use, he will be able to determine exactly whether sour milk can be consumed, and in what quantities it should be done.

Application in cooking

You can use the product not only as an independent drink, but also for cooking all kinds of dishes, sauces. Great solution will be okroshka, prepared on the basis of matsun. You can also season salads with this product - especially if you are trying to lose weight.

Sauces with original taste you can cook on the basis of this drink - add greens and various seasonings to it in order to eat with fish, meat dishes. Some gourmets with the addition of the product prepare pasta for sandwiches - it turns out not only low-calorie, but also very tasty.

Video: what is so useful for Armenian matsun (matsoni)

Matsoni (matsun) is a fermented milk product - yogurt. common this drink among the peoples of Transcaucasia. It is produced from buffalo, cow, goat, sheep or a mixture of several types of milk. The microflora of matsoni sourdough consists of lactic acid sticks, very close to Bulgarian, lactic acid streptococci and lactic yeast. Matsoni also contains alcoholic fermentation products ( carbon dioxide and alcohol), so the taste of this drink is sharp, delicate, aromatic, having a dense texture. Before fermentation, milk is boiled and cooled to 45ºС, and then fermentation takes place. technological process cooking southern curdled milk. Matsoni is a drink both independent and intended for preparation as a basis for soups, okroshka. It is used to make dressing for salads, filling for vegetables and meat dishes. The composition of matsoni includes proteins, essential amino acids, organic acids, Vitamins of groups B, A, D, PP, as well as macro- and microelements, such as: magnesium, potassium, calcium, iron, phosphorus.

Goat milk matsoni

Matsoni is the oldest sour-milk drink of the peoples of the Caucasus, which they prepare from goat milk. This delicious and healing drink, according to eastern legend, the source of longevity. The peculiarity of goat milk matsoni is precisely because of the composition of the milk itself. When it is fermented, the drink is enriched with natural microorganisms that destroy the putrefactive bacteria of the intestine, prevent its aging and significantly prolong life. Matsoni from goat's milk is considered curative. Indeed, in goat milk, in addition to all the trace elements and vitamins that are found in yoghurt, there is no protein, which is an allergen for part of the population. Vitamin B1 B2 is especially abundant, and silicon is also present - a rare element so necessary for man.

100g goat milk matsoni contains:

• Water - 87.8.
• Proteins - 2.9.
• Fats - 4.4.
• Carbohydrates - 3.2.
• Kcal - 64.

Unlike curdled milk, matsoni is thicker, spicier in taste, nutritious, light drink quenching thirst.

Cow's milk matsoni

Matsoni is a fermented milk product of a natural type. For a long time, the peoples of the Caucasus hid the recipe for cooking miracle drink, which has healing properties and prolonging life. Isn't that why among the number of centenarians, the inhabitants of the Caucasus occupy the first place. In the 20th century, science unraveled the secrets and manufacturing technology of this fermented milk product, which is now made from cow's milk and also has medicinal properties, not yielding national drink yogurt, which is very popular among consumers. The composition of matsoni from cow's milk includes a unique combination of natural microorganisms with high biochemical activity. They produce a number of vitamins and active substances that are very important for the body, but also destroy the putrefactive intestinal microflora. The microflora for matsoni from cow's milk is the Bulgarian stick and lactic streptococci. Milk is boiled, cooled to 37ºС, and then fermented in a special device that retains heat for 4 hours.

100g cow's milk matsoni contains:

• Water - 88.9.
• Proteins - 2.8.
• Fats - 3.2.
• Carbohydrates - 3.6.
• Kcal - 54.

Low fat cow's milk matsoni

Matsoni is a natural fermented milk product, the recipe of which has been known for more than one century. This is a drink of the Caucasian people, who have been using a wonderful, healthy and healing drink for a long time. Technologists dairy production developed a recipe for making matsoni from cow's milk, which is eaten with pleasure by those who want to be beautiful and healthy. Among the admirers slim figure low-fat matsoni occupies a significant place, next to kefir, curdled milk and koumiss. These dairy products have become an indispensable and main ingredient in weight loss diets, if there are no contraindications to their use. It is interesting to know that matsoni is also called trademarks as matsun, martsveni, tsola and blossomed. The main advantage of this drink is that it contains beneficial bacteria that fight harmful bacteria and viruses that harm the body. By regularly eating matsoni, a person saturates his body with essential minerals and vitamins that help him to be healthy and young.

100g low-fat cow's milk matsoni contains:

• Water - 89.6.
• Proteins - 2.9.
• Fats - 1.5.
• Carbohydrates - 3.6.
• Kcal - 40.

Benefits of eating matsoni

• Potassium and magnesium, which are contained in matsoni, have a beneficial effect on the heart muscle and strengthen blood vessels.
• Sour-milk type bacteria, which are present in yoghurt, have a detrimental effect on intestinal microorganisms, restoring the microflora to normal.
• By using matsoni, the function of the intestines is activated, blood circulation improves.
• Matsoni helps to cleanse the liver, kidneys, stimulates appetite.
• Matsoni satisfies the feeling of hunger and thirst. The starter cultures contained in matsoni have anabolic properties, so athletes use this drink to build muscle.
• If you drink a glass of matsoni at night, your sleep will improve, you will calm down. nervous system.
• Matsoni cleanses blood vessels of toxins and cholesterol.

Matsoni and diet food

Matsoni is an easily digestible fermented milk product, so it is not a substitute for weight loss diets and fasting days. It also has very few calories (from 40-64 per 100g of product). The drink is good for digestive system, cleansing it of accumulated toxins, and thereby helping to fight against overweight.

It is recommended to arrange fasting days. Once a week, drink 1.5 liters of matsoni during the day. Repeat in a week. You will be pleasantly surprised in a month or two to find that your weight has decreased. At the same time, the body is cleansed and the general condition improves.

Contraindications to the use of matsoni

• Matsoni is not recommended for use during exacerbation of diseases of the intestines, stomach, with increased acidity of gastric juice, with gastritis, pancreatitis, kidney stones and gallbladder, with hepatitis. In any case, if you have the above diseases, you should consult a doctor about a diet that contains matsoni.

Making yogurt at home

If there are no contraindications to the use of fermented milk drink matsoni, you can cook it yourself.

• To prepare a drink, you need to purchase 1 liter of milk and 300g natural yogurt without dyes and fragrances.
• Heat the milk, if you bought it already pasteurized, to a temperature of 50ºС. If it is possible to get the milk of Abkhazian cows, then the drink is guaranteed to be especially useful.
• Cool to 35ºС, pour in yogurt, mix and close the jar with a lid, wrapping it with a warm blanket. After 6-8 hours, the matsoni is ready. Place in refrigerator, serve chilled.