Matsoni for weight loss - useful properties and calorie content. Matsoni - Georgian lactic acid product that gives health and longevity

Matsoni or matsun - fermented milk product Armenian origin. To taste, it immediately resembles milk, yogurt and kefir together. It has a sharp, spicy and even pungent taste. His closest relative is Greek yogurt. Let's take a closer look at what matsoni is and what it is eaten with.

Product history

Matsun appeared in antiquity. Milk was accidentally added to the dishes, unwashed from yogurt. The combination of these components gave a new original taste.

In Georgia and Armenia it is traditional drink. Common in the cuisines of the Caucasus, the Middle East and Asia. It has differences with fermented milk products that are consumed in Russia.

From the Armenian language, the word matsun is translated as - spoiled milk. Later, this very name of the product was transferred to other languages. In another way, it is called matzo, matsune, matso and many other word forms. Settled in Russia Georgian version- matsoni.

What are matsoni made of?

Most often used for cooking regular milk sheep, goats, cows, buffalo or camels. Matsun tastes better if you mix the milk of different animals.

AT original composition Matsoni includes quality milk from Georgian and Abkhazian cows that walk a lot, move around and eat fresh grass.

Part finished product includes:

• fermented milk microorganisms - Bulgarian bacillus and streptococci;
• proteins fats carbohydrates;
• many B vitamins, vitamins H, C, A, PP;
• ash;
• disaccharides and monosaccharides;
• organic acid;
• microelements and macroelements - potassium, magnesium, calcium, iron, phosphorus.

The benefits of matsoni

The components included in the composition increase the protective function of the body. They have a beneficial effect on the functioning of the intestines, eliminate dysbacteriosis.

Calcium, which is included in the composition, helps strengthen teeth, bones, nails and hair. Vitamin D contained in the product helps calcium to be absorbed.

If you drink a lot of matsun, your complexion will improve and skin irritations will decrease. It tones and evens out the layers of the epidermis. Eliminates acne.

Another useful property - helps to cope with insomnia. Good effect on nervous system, increases stress resistance.

Reduces cholesterol levels and removes plaques on blood vessels. Cleanses the body of toxins and toxins. Positively affects the functioning of the kidneys, liver and of cardio-vascular system.

It has a low fat content, contains a minimum amount of calories. You can drink it to lose weight. AT classic version from cow's milk contains 54 calories per 100 grams.

It is called the drink of youth and longevity. Together beneficial features give a rejuvenating effect and stop premature aging of the skin.

Matsoni contains a large number of calcium - it is especially useful for children. As part of home product no dyes and preservatives.

To whom matsoni is contraindicated

All positive qualities are therapeutic effect. But there are cases when the drink only brings harm.

It is contraindicated in people with lactose allergy. You can not use matsune for those who have stomach problems: pancreatitis, ulcers, gastritis. This group includes people with gallstone disease and hepatitis.

Abuse will harm even healthy person. If you often drink fermented milk products, digestion is disturbed and erosive gastritis may develop.

The use of this fermented milk drink promotes weight loss. Caloric content of low-fat yoghurt is only 40 kcal per 100 grams. It replaces kefir in many weight loss diets. calorie content low-fat kefir is also 40 kcal.

To lose weight, foods that are high in fat should be replaced with matsoni. Suitable as the main ingredient for smoothies, fruit cocktails, as a replacement for a full meal. To gently cleanse the stomach, dried fruits and nuts are added to the drink.

Why is it suitable for a diet:

• satisfies hunger;
• destroys fat cells;
• calms the nerves;
• gives the body the necessary vitamins, which are also found in more fatty foods;
• cleanses the intestines and strengthens the immune system.

How and with what to use matsoni

Armenians and Georgians use this product in a variety of dishes, served in pure form, eat with a spoon or drink.

Light and fresh yoghurt perfectly replaces fat mayonnaise in dressing for vegetable salads. Pair with garlic and herbs. Sauces for fish and meat are prepared on the basis of the product.

Used for the base of cold soups, seasoned with okroshka. It is combined with cereals - buckwheat, millet, hercules.

Suitable for baking - serves as a natural baking powder. The product is added to the dough for khachapuri - the most famous National dish Georgia.

Armenians traditionally serve matsun with fresh homemade bread, cakes, vegetables. Combine it with fruits, dried fruits and nuts.

Matsoni in cosmetology

Matzo is used for washing and as a make-up remover. The product makes the skin soft, and in life and in the photo it will look fresh and radiant.

Beauty Benefits:

• on the basis of matzo, strengthening hair masks are prepared;
• to get rid of cellulite, they are used as the basis for wrapping;
• masks with matsoni for the skin - nourish, moisturize and normalize the acid-base balance.

You can come up with mask recipes on your own, combine with others. useful components: berries, fruits, oils, eggs, honey and herbs.

How much does matsoni cost, how to choose in a store

Residents of Armenia and Georgia prefer to cook matsun at home. But in Russia it is more often bought in stores. On average, in Moscow and the Moscow region, it costs 140 rubles per 100 grams.

The product from the store should have a consistency similar to kefir. But if you're lucky and can get a homemade version, it will be thick, jelly-like, and keep its shape well. You can see in the photo what a real matsoni should be.

How to replace matsoni

Many recipes of Armenian and Georgian cuisines include matsun. In Russia, this product is not always available, so you have to look for options to replace it.

An alternative could be kefir or milk. But how many do not replace to repeat original recipe, it is better to use matsun. It is also prepared at home.

How to cook at home

Making matsun at home is easy. The main thing is to provide conditions for the reproduction of lactic acid bacteria. It is ideal to use a slow cooker or yogurt maker. If such equipment is not available, a saucepan and an oven with minimal heat will do.

For the most simple recipe cooking matsoni needed: a liter of milk and a tablespoon fat sour cream. Milk is heated to 60 degrees. Then pour into a container, add sour cream and mix. The container is covered with a thick cloth and cleaned in a warm place for 8 hours. You will get a kind of yogurt, which has differences with the original drink.

To prepare a product closer to the original, you need to buy additional ingredient- sourdough matsoni. It is added to milk instead of sour cream. For additional taste, a crust of bread is placed in the container.

The use of matsoni is a guarantee of health and longevity. This product is versatile and will always come in handy in the kitchen. And in hot weather Matsoni perfectly quenches thirst.

Matsoni is a fermented milk drink of Caucasian cuisine, made from fermented milk of buffaloes, goats, cows, sheep. Widely distributed in the Middle East and Asia Minor. The name of the drink comes from the verbs "Matsuts'anel" and "Matsnul", which in translation from Armenian mean "ferment" and "curl", respectively.

By appearance and palatability matsoni resembles liquid yogurt, kefir and yogurt. The main microflora of the drink is represented by heat-loving lactic acid streptococci and Bulgarian bacillus, which give it healing properties. Beneficial bacterial cultures contribute to the transformation of milk components into an easily digestible form that does not burden the digestive tract. In addition, they create an acidic environment in the intestines, which suppresses the pathogenic and supports the development and vital activity of normal microflora.

The history of the drink

For the first time, a fermented milk product was obtained in the Caucasus. The legend says that 200 years ago the hostess poured milk into a jug of curdled milk and forgot to put it in a cold place. Under the influence of high temperatures, it was hot outside, after a while the woman discovered that a thick sour drink had formed in the container, resembling yogurt in taste. The story of the amazing transformation of milk into a refreshing fermented product quickly spread around the area and found its adherents. Long time the recipe for making yogurt was kept secret and only 15-20 years ago it was declassified, and the drink began to be produced on an industrial scale.

The composition of the fermented milk product

The nutritional qualities of the drink are due to the rich chemical composition, which contains essential amino acids, vitamins A, B, D, phosphorus, magnesium, iron, calcium, sodium, potassium, unique bacteria - streptococci, Bulgarian bacillus.

100 g of the product contains 65 kcal, 1 g of carbohydrates, 4 g of proteins and 16 g of fats (of which 12 g are saturated triglycerides and 2 g each are mono- and polyunsaturated).

The energy ratio B: W: U is equal to 18%: 52%: 29%.

Matsoni - dietary low-calorie product, which is completely processed by the human body within 45 minutes, detoxifies the body, copes with constipation, and resists the development of putrefactive processes in the intestines. The drink serves as an excellent alternative to kefir and is recommended for use for fasting days.

Beneficial features

Matsoni is a source of valuable lactobacilli that facilitate the body's ability to break down and assimilate nutrients, heal the intestinal microbiocenosis. In this connection, the drink is recommended for people with digestive disorders: with colitis, dysbacteriosis. The pleasant sour taste of the clot promotes the release of digestive juices and saliva, stimulates appetite.

Benefits of matsoni:

• reduces gas formation, eliminates constipation, improves peristalsis;
• normalizes metabolism, cleanses the liver;
• strengthens bone tissue, reduces the likelihood of developing caries, osteoporosis;
• stimulates the production of interferon and the activity of macrophages - protective cells;
• improves blood circulation by increasing the tone of blood vessels;
• stabilizes the activity of the liver, kidneys;
• calms nerves, fights insomnia, helps to cope with stress;
• maintains visual acuity;
• removes toxins, “bad” cholesterol, dissolves plaques, increases vitality;
• improves the condition of the hair, strengthens the nails, promotes the regeneration of the skin.

Matsoni is recommended for athletes, since the drink has an anabolic effect, satisfies hunger and thirst well, and promotes muscle formation. In addition, it is indicated for obesity, hypertension, atherosclerosis. The product has a positive effect on the nervous, digestive, cardiovascular systems. It is used externally as an analgesic and healing agent for burns.

The unique biocenosis of the traditional Caucasian drink has a powerful attacking effect on pathogenic bacteria in the intestines (pathogenic microflora), fights free radicals. As a result, the cells heal, the causes of premature aging of the body disappear. Because of this, matsoni acquired an unspoken name among the inhabitants of the east - "longevity drink".

How to use

AT Armenian cuisine in the nutrition system, the laurels of primacy belong to grain and dairy products. Matsoni is usually prepared from sheep's milk, from which, in turn, dry buttermilk chortan, cottage cheese zhazhik, melted butter karag. Dairy products in Armenia are revered foods that stand along with bread products. fresh drink it is stored for 3 days, and in a “canned” salted, well-strained form - up to two months (kamats matsoni).

Sour milk is used for the preparation of cereals and sour milk, chicken, vegetable soups according to the type of tarkhan, spas and sarnapur. Matsoni with crushed garlic is served as a condiment to the traditional Armenian dish- dolma made from zucchini and grape leaves.

Interestingly, the national drink made from fermented sheep's milk is an indispensable attribute during the celebration of Shrove Tuesday (the so-called Bun Barekendan). Matsoni is usually served for dinner along with katnov (milk rice porridge) Sunday night.

AT Georgian cuisine the product is used for making seasonings, dough for khachapuri, sour national soups borani, shechamandy. Moreover, it is commonly used as independent dish along with red pepper. It is believed that the drink is able to weaken the burning effect of the spice.

What do they eat with

Perhaps the most common way to eat strained yoghurt is to dip the pita bread into a fermented milk mixture or spread it on bread, depending on the consistency chosen. Sandwich with salted curd mass- a favorite snack among all mountain peoples. In addition, natural Fast Food is prepared from it: ground from matzona, basturma and chopped greens (basil, tarragon, cilantro) are wrapped in pita bread.

A fermented milk drink or curdled flakes separated from whey harmoniously complements sweet table. Matsoni is served as a light sour addition to confectionery: jam, honey, gingerbread, pastries.

Cooking principle

Matsoni differs from sour milk in that it contains lactic acid bacteria beneficial to the human body. The process of preparing a Caucasian drink lasts from 3 to 10 days. The technology of matzona production consists of the following stages: introduction of sourdough into fresh (pasteurized) milk for its primary oxidation, formation of a clot, growth of fungal flora with subsequent fermentation, decanting.

The amount of starter is taken based on the calculation of 15 ml per 200 ml of boiled, warm milk. Gradually it degenerates. The previous matsoni or live biokefir (“Aktimela”, “Laktoni”) is used as a sourdough matsoni. For 5-10 liters of milk, 200 ml of fermentative raw materials are enough.

Remember, matsoni should not stretch like sour cream starter. If this happens, the cause of this phenomenon is the presence of "long" bulgaric sticks or mucus-forming bacteria, indicating the use of low-quality starting components.

The fermentation temperature depends on the purpose of the final product. First of all, the milk is brought to 95 degrees, tightly closed with a lid, cooled naturally up to 40 degrees. Carefully remove the creamy film from the surface before adding the starter. The saucepan with the milk mixture is placed in electric oven where the temperature is maintained at 50 degrees. To avoid overheating, the oven door is slightly opened. Milk with sourdough is left for 12-24 hours. The residence time of the raw material in the oven depends on the preferred acidity of the final product.

The lower the temperature, the more intensively the yeast bacteria grow, the stronger the lactic acid ones. At the same time, milk fungi develop, which form colonies.

Weak fermentation indicates the introduction of an insufficient amount of ferment. To eliminate the trouble, this period is extended for another 4 hours, followed by refrigeration. If the fermentation process has not even begun, you should think about the quality of milk, most likely it contains an antibiotic.

The next stage is the ripening of the matzona. At the end of the primary fermentation of milk, a healthy sour is formed at the outlet, which is recommended to be consumed after 12 hours of cooling.

The main purpose of the maturation of the kefir mixture is to prepare it for decanting whey. To do this, it is necessary to wait for complete splitting. milk sugar by means of yeast, lactic acid fermentation. At the stage of maturation and intensive reproduction of fungal, yeast cultures, the drink is intensively enriched with vitamin B. After fermentation, it is placed in a cellar for 3 days with temperature regime 8-12 degrees. During this time, the matsoni continues to thicken. Ready drink should not be excessively sour, while being obliged to “pinch the tongue” (due to fermentation).

During home cooking drink, one should take into account the fact that the yeast culture, introduced simultaneously with the starter, dies at high temperatures. To restore it, a handful of raisins are added to the product or placed in a warm place for 2 days until “bubbles” appear on the surface.

Ripened matsoni is separated from the whey by filtering through a dense, undyed linen cloth or tarpaulin. The clot is squeezed until the liquid stops draining, placed in a refrigerator, where the growth of the acidity of the product stops at a low temperature. At the same time, the development of a beneficial fungal environment continues.

Store in glassware covered for no more than 3 days. After this period, beneficial bacteria will turn into pathogenic cultures - molds that are dangerous to human health.

The clot yield is one fifth of the original volume of milk.

Harm and contraindications

Homemade matsoni is forbidden to be used by people with cholelithiasis, gastritis with hyperacidity, pancreatitis, cholecystitis, hepatitis, gastric ulcer, allergy to dairy products.

In order not to harm your health, you should consult a nutritionist before drinking a fermented milk drink.

In addition, an excessive amount of yoghurt can provoke the development of diarrhea. Maximum allowable daily rate- 400 ml.

You should not introduce matsoni into the diet of babies under one year of age, since they digestive system has not yet grown stronger, which means that it may not accept the product.

Conclusion

Matsoni is a fermented milk drink recommended for use in medical, preventive purposes to normalize microflora, suppress pathogenic bacteria in the intestines, improve the functioning of the heart, digestive organs, strengthen immunity. It is used in cosmetology in the form of masks for hair, hands, face, milk for make-up removal, washing, body wraps for cellulite. Procedures with yoghurt nourish, moisturize the skin, help to restore the acid-base balance.

By taste characteristics clot from fermented milk resembles sour cream or yogurt. Based on it, sauces are created for fish and meat dishes, savory marinades, dressings for vegetables vegetarian salads. Matsoni is an obligatory ingredient of the national Georgian khachapuri. They cook okroshka, cold soups with it. The fermented milk product is harmoniously combined with spicy spices, fruits, honey, vegetables. I wonder what it is dietary low calorie drink(65 kcal to 100 ml), cleansing the body of toxins, normalizing metabolism and helping to reduce body weight. In this connection, it is recommended to arrange a fasting day once a week, during which to drink 1.5 liters of yoghurt, which will temporarily unload the digestive system.

Sour-milk drinks have long been used by man in the diet. Each region is famous for its original traditions, and each of the cuisines 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 yogurt 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. In translation from Armenian, matsun means sour milk.

the basis of this useful product, which our distant ancestors were engaged in, is milk fermented by adding useful microflora, in particular, heat-loving lactic streptococci and Bulgarian bacillus.

Useful and nutritious drink widely used in Georgian and Armenian cuisine and widely distributed in the Middle East and the Caucasus. Matsoni is one of the main products of centenarians in the highlands of the Caucasus and Asia Minor.

Matsoni - benefit and harm

Like all fermented milk products, matsoni has a unique effect on all organs and systems. human body. Its beneficial properties have been known to scientists since the 20th century. Perhaps the secret of Caucasian centenarians lies in regular use fermented milk drinks, which include yoghurt enriched with beneficial microflora?

• First of all, I would like to point out beneficial effect product to 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. Due to disinfectant and antibacterial properties, the drink inhibits pathogenic microflora and eliminates the processes of decay and fermentation.

It promotes the natural removal of low-density lipoproteins from the body () and an increase in the blood level of high-density lipoproteins ( good cholesterol), due to which it is useful for the treatment and prevention of atherosclerosis and its complications (CHD, hypertension, vascular thrombosis, stroke, heart attack).

Thanks to the vitamins included in the matsun (A, groups 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 a product prepared with 2.5% fat milk), metabolism activation, improvement of intestinal evacuation functions make matsoni indispensable in diet food 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 rejuvenation of the body 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. And experienced beauties use the elixir in home cosmetology, preparing nourishing and rejuvenating tonics, masks, creams on its basis.

The wound healing and regenerating properties of the drink have found their application in oriental medicine. It is applied externally against sunburn and minor skin lesions. Professional athletes and amateurs note the ability of matsoni to activate building processes muscle mass without the use of synthetic anabolics.

Possible harm to matsioni

Like any food product, in addition to the benefits of yogurt, it can harm the body. It is undesirable to include it in the menu of people suffering from frequent diarrhea. The optimal daily dosage of a drink for an adult is ½ liter.

An acidic product is contraindicated in patients during an exacerbation peptic ulcer, gastritis with high acidity of gastric juice, erosive gastritis, cholecystitis and other diseases of the biliary tract, pancreatitis.

In case of 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 are introduced into the diet of children from the age of one, gradually, mixed with sweet fruits, observing the reaction of the baby to a new product.

Yogurt is indispensable in the preparation of salad dressings. It goes perfectly with dried and fresh herbs of basil, arugula, dill, parsley, coriander, as well as with the most popular royal seasoning for food in our kitchen - garlic.

For example, traditional dolma (young grape leaves, stuffed minced meat), eaten with yogurt gravy with.

This is how matsoni is eaten (example)

Use yogurt 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.

A thick sour drink is indispensable in the preparation of fragrant okroshka - a cold soup of vegetables and boiled meat with greens. And on its basis, knead the dough for cakes, pastries and Armenian bread.

They eat matsoni with almost all berries and fruits (both fresh and dried). They can pour morning muesli or oat flakes for a nutritious and energizing breakfast.

Making yogurt at home

A healthy drink can be prepared at home using a store-bought product (Matzoni) or ready-made sourdough sold in markets and pharmacies. 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, 2 teaspoons of sourdough are taken. Next, the liquid is placed in a yogurt maker and aged for 5 to 7 hours. In the absence of this kitchen appliance, the milk container is wrapped and kept warm for about 8 hours.

Then the container is transferred to the refrigerator, trying not to shake it again (to maintain a homogeneous consistency), for 5-12 hours. Pro tip: during fermentation and further cooling, do not shake the jar of drink, and do not mix the liquid!

In the absence of sourdough, use natural yogurt, for example, Greek or Bulgarian (not drinkable and without any additives). Classic yogurt prepared by fermenting milk with a Bulgarian stick.

For the preparation of sour cream, kefir, koumiss and ayran, other beneficial bacteria are used, so matsoni cannot be obtained on their basis.

Now you know all the benefits and harms of matsioni, what it is and what it is eaten with. Eat right with Special attention fermented milk products, and the body will thank you with uninterrupted work for many years. Be healthy!

Matsoni, a Caucasian traditional drink, continues to captivate Russian customers. This fermented milk product has a lot of beneficial properties for the body. The taste and texture are different from the usual kefir or.

Matsoni, aka matsun, is a relative. It is produced from different types milk and special sourdough, which contains beneficial microorganisms and Bulgarian stick. The result is thick drink with sourness.

The product has been prepared in the south of Russia for several centuries. Interestingly, the inhabitants of the Caucasus did not want to share the secret of cooking. Mechnikov managed to find out the recipe. The scientist helped one Georgian to marry a Slavic beauty and for this he was rewarded with a recipe for making matsoni.

Today, this fermented milk product is produced on an industrial scale in the CIS countries, Asia, and Europe.

Matsoni has a low calorie content - only 63 kcal. Glycemic index is also relatively low (GI=20). Therefore, the Georgian drink can be safely included in the diet.

The composition includes:

• proteins and amino acids;
• lactic acid microorganisms;
• carbohydrates;
• vitamins;
• ash;
• di- and monosaccharides;
• organic acids;
• micro and macro elements.

The vitamin composition is impressive: almost all representatives of the B group, as well as vitamins H, C and choline.

Separately, it is worth noting the benefits of matsoni for bones and heart. After all, the drink contains 153 mg of potassium and 127 mg of calcium. In total, there are 17 mineral compounds, including sodium and chlorine, phosphorus and iron, iodine and magnesium, manganese, etc.

The benefits of Georgian sour milk

Matsoni contains many live lactic acid bacteria that cleanse the intestines of pathogens. A healthy gut is the foundation of a strong immune system. However, this Georgian drink has a beneficial effect on immunity not only for this reason. It cleanses the body, saturates with vitamins, enhances cell regeneration, promotes rapid tissue repair. Because of this, matsoni is called the “longevity drink” - its properties together give a rejuvenating effect and stop the premature aging process.

• Frequent use leads to an improvement in complexion, elimination of acne and irritation on the skin, an increase in its tone and smoothing of the epidermal layer.
• Matsun contributes to the healthy functioning of the kidneys, liver, cardiovascular system. In particular, it normalizes cholesterol levels and frees blood vessels from plaques.
• It has a good effect on the nervous system: it helps to cope with nervousness, insomnia.
• Due to its anabolic properties, the drink can be included in the diet of people who want to gain muscle mass.

The benefits of the product were appreciated by practitioners of alternative medicine. So, in order to improve the functioning of the digestive tract, you need to have dinner with a piece of black bread grated with garlic and drink a glass of yoghurt. And for the prevention of angina pectoris or shortness of breath, you should drink a couple of glasses of Georgian drink daily.

For diet food

Thanks to their dietary properties Matsoni can replace bored kefir in many weight loss systems. It can be safely introduced into the Valley diet and kefir-fruit diets.

Also, on the basis of this Georgian sour milk, they make a variety of fruit cocktails, which are used instead of a full lunch or dinner.

For a gentle, non-harmful cleansing of the body, they eat a mixture of matsoni with chopped dried apricots, a handful of nuts and prunes.

When losing weight, matsoni is desirable to use for many reasons:

1. Satisfies hunger.
2. Breaks down fat cells.
3. Calms the nerves.
4. Saturates with vitamins.
5. Cleanses the intestines.
6. Strengthens immunity.

Another thing is that there will be no benefit if you do not like the taste. Choking on matsoni for the sake of losing weight is a bad idea.

Harm and contraindications

Matsoni is a healthy fermented milk food, so it is incorrect to talk about its dangers. However, this sour product, so it can not be used in certain diseases of the stomach, accompanied by high acidity.

Harm can manifest itself in the form of a deterioration in the condition, but only with serious diseases, such as:

• hepatitis;
• pancreatitis;
• urolithiasis disease.

Nevertheless, the listed ailments are not direct contraindications for use. But in this case, your doctor should decide whether it is possible to use matsoni.

Culinary Help

• This is a great dressing for salads and okroshka.
• Matsun sauces are prepared for fish and meat dishes.
• The product is added to the dough.
• It is the basis of other dairy products.
• The base ingredient for refreshing cold soups (including delicious Azerbaijani dishes under the name "dovga").
• If you mix matsoni with herbs and garlic, you get the original sandwich paste.
• It is combined with hercules and buckwheat, millet, vegetables.
• Connoisseurs of southern cuisine claim that real khachapuri is prepared only with the addition of yogurt.

How to choose

You need to be guided by logic, as when choosing any other dairy products. Look at the date of manufacture, composition. The pack or bottle should not be swollen, wrinkled, with traces of smudges.

As a rule, store-bought yogurt has enough liquid consistency, about the same as kefir. But if you're lucky, you can buy a traditionally prepared drink. Such a product is jelly-like, thick and keeps, slightly trembling on a spoon.

The taste of matsoni should not be rich and sour. There is a very slight sourness and a slight spicy aftertaste.

An open pack or bottle is stored in the refrigerator for no longer than 72 hours, but it is better to drink the drink during the first day.

How to cook at home

Some kind of yogurt can be prepared at home:

• Recipe 1: Mix 350 g plain yoghurt with 1 liter of milk. Leave the mixture for 7 hours in a room with a temperature of 40 ° C. To maintain a stable temperature, you can use a yogurt maker.
• Recipe 2: Mix 200 g of sour cream with a piece of black bread and 2 liters of milk. The mixture should stand overnight in a warm place.

Of course, homemade recipes will not allow you to accurately reproduce classic version yogurt. But they are tasty and do not contain harmful additives.

Use in cosmetology

This healthy Georgian drink can be used as a face wash or make-up remover milk. Also on its basis make masks for hair and skin. They are also used for body wraps to reduce body fat and get rid of cellulite.

Cosmetics with matsoni perfectly nourishes, deeply moisturizes, normalizes the acid-base balance, and gives a rejuvenating effect.

You can come up with recipes for homemade masks yourself. Georgian sour milk gives an excellent cosmetic effect when mixed with:

• bee products;
• fruits;
• vegetable oils;
• berries;
• essential oils;
• eggs;
• vegetables;
• herbs and greens.

Sour berries and fruits in masks can harm sensitive and dry skin. And vegetable and essential oils must be applied with particular care to oily skin and hair.

Use yogurt to maintain health and beauty. Or just enjoy its light pleasant taste.

There are many rumors about the benefits and harms of the Georgian fermented milk drink yogurt. The product is prepared by natural lactic acid fermentation. But since it ferments much faster than curdled milk and high temperature, some people have doubts about its usefulness.

What is useful matsoni?

1. Despite all the strife, it was found that the yoghurt contains beneficial lactic acid bacteria that normalize the microflora. This has a beneficial effect on the beauty and youthfulness of the skin. Absence beneficial bacteria greatly reduces and worsens the state of health.
2. The drink contains a lot of calcium and vitamin D, which contributes to the good digestibility of the former. Therefore, matsoni is very useful for children and adults with a lack of calcium.
3. The product normalizes the intestinal microflora and stimulates peristalsis. One glass of this wonderful drink a day will allow you to forget about constipation, bloating, flatulence and discomfort. The drink is also useful for the liver, as it contributes to its proper cleansing.
4. Another useful property of yogurt is the content of potassium, which strengthens the heart muscle. Therefore, the product can be safely used by people with problems of the cardiovascular system. It prevents the development of myocardial infarction and sclerosis.
5. Matsoni contains protein, which is especially invaluable for athletes and people who are attentive to their diet. Just think, but a glass of one drink can satisfy hunger, thirst, and also give vigor!

Calorie yogurt

The product is great option for . It contains very few calories - only 60 per 100 g. Matsoni is great for weight loss and can be safely included in various dietary nutrition programs.

In addition, the drink has an excellent cleansing effect - it removes toxins, toxins, and excess cholesterol from the body.

Some people really should refrain from drinking this drink. These include persons with the presence of ulcerative lesions of the digestive tract, gastritis and other diseases of the gastrointestinal tract. People with such problems should consult with their physicians before using matsoni. In rare cases, individual intolerance to the product is observed.

Summing up, we can safely conclude that matsoni can bring great benefit human body. But it is important to remember that any product should not be abused, so it is not recommended to drink it more than twice a day. Perfect option- Intermittent use in moderation.