What is matsoni and how is it eaten. Matsoni: a recipe for cooking at home, the benefits and harms, what is it eaten with? Suitable products for matsoni

Matsoni - fermented milk drink 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

First time sour milk product received 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. For a 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, in which 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 unloading 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

IN 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.

IN 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 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).

In progress 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 a glass container with a lid for no more than 3 days. After this period beneficial bacteria turn into disease-causing cultures - mold fungi that are dangerous to human health.

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

Harm and contraindications

Homemade yoghurt is forbidden for people with cholelithiasis, gastritis with high acidity, pancreatitis, cholecystitis, hepatitis, stomach ulcers, allergies 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 their digestive system has not yet grown stronger, which means they 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.

Matsoni- a fermented milk drink that was invented in the Caucasus (see photo). Another name is also known - matsun. This drink is fermented milk. In terms of the composition of the starter, matsoni is very similar to yogurt, but at the same time this drink has a slightly sharp taste and slight gas formation.

The recipe for matsoni has been known for a huge amount of time, but for a long time it was kept secret, as it was equated with the elixir of youth. Today, to prepare this drink, you can use any milk, which is first heated to 90 degrees, and then cooled to 50. After that, sourdough is introduced into it. After that, for 4 hours, the drink should be infused in a warm place to become thick. True healers of yogurt claim that the most delicious and real drink obtained from the milk of Abkhazian cows.

How to store?

The shelf life of matsoni depends on the amount of whey in the drink, so the less whey, the longer the shelf life. A product prepared in compliance with all the rules will remain fresh for several months.

Beneficial features

The benefits of matsoni have been known for a huge amount of time. In ancient times, this drink was considered healing. First of all, it will be appreciated by people who are actively involved in sports, as matsoni perfectly satisfies hunger and thirst, and it also has an anabolic effect and promotes the formation of muscle tissue. This drink has a calming effect and helps to cope with stress and get rid of insomnia. In addition, matsoni helps to remove “bad” cholesterol and toxins from the body. All this allows you to use this fermented milk product during weight loss. In addition, it is worth mentioning the low calorie content of this drink.

IN this product There are beneficial microorganisms that perfectly fight the harmful intestinal microflora. In addition, sourdough has the ability to increase blood circulation and improve the activity of the kidneys, liver and intestines. It is also worth saying that matsoni is an excellent pain reliever and healing agent for burns.

This product contains beta-carotene, which is essential for vision. This drink also contains phosphorus and calcium, which strengthens bone tissue. There is also potassium in matsoni, which has a positive effect on activity. of cardio-vascular system. Improves activity due to the presence of sodium nervous system.

Use in cooking

Considering unusual taste, matsoni can act as an independent product or as an additive to a huge number dishes. For example, it can be used in the recipe of first courses and various sauces. In addition, matsoni can be used when baking vegetables and meat.

This drink is included in the dough recipe for popular khachapuri. It can also be used instead of sour cream, for example, in okroshka. You can put greens, spices and garlic in yogurt, as a result you will get a wonderful spread for sandwiches.

How to cook yogurt at home?

There are many variety of options making this drink at home, here is one of them. Take 1 liter of milk and 280 g natural yogurt without additives. To begin with, the milk is heated to 50 degrees, and then cooled to 40. Then it is mixed with yogurt, the pan is covered with a lid, wrapped in a warm blanket and left for 7 hours. After the time has elapsed, the matsoni is ready for use.

Harm of matsoni and contraindications

Matsoni can harm people with individual intolerance to the product. Do not abuse this drink if you have problems with the intestines and stomach. Before using matsoni, it is recommended to consult a doctor for people with gastritis, pancreatitis, ulcers and hepatitis.

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 vegetable and meat dishes. The composition of matsoni includes proteins, essential amino acids, organic acids, vitamins of group 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 prolongs 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 fermented milk 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, sleep will improve, the nervous system will calm down.
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 the drink, you need to purchase 1 liter of milk and 300 g of natural yogurt without dyes and flavors.
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.

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 may include: cow's milk, and sheep or goat, 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 a few options for homemade yogurt recipes.

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 diet food, 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 nervous system and improving sleep quality. 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, high acidity, 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%. 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 what matsoni brings great benefit 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.

IN 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.

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.

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!

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!

About the benefits fermented milk products Much has already been said for our body. But the benefits of such a fermented milk product as yogurt can be talked about for a long time. This traditional Armenian drink is famous for its health benefits and competes with kefir.

It gives matsoni the opportunity to compete with other fermented milk products with its recipe, which has been developed and perfected over the years. As a result, this drink is considered simply priceless for human body. What is its special benefit? And can it harm a person?

This fermented milk drink comes from Georgia and Armenia, however, in Armenia it is called “matsun”. This product is obtained as a result of souring milk. The name actually means sour milk.

Matsoni refers to those fermented milk products that do not contain alcohol. Its production is natural process souring and fermentation of milk. This is its difference from other fermented milk products, the preparation process of which includes fermentation with alcohol. It can be koumiss or kefir.

Exists interesting story occurrence of this product. Allegedly, one eastern woman accidentally combined fresh milk in one jug with yogurt and put this dish in the sun.

She returned to this jug a few hours later and found something sour-milk of a thick consistency there. The contents had an attractive smell and taste. Here is such a story. And to this day, no one can say exactly where it happened, in Armenia or in Georgia.

Most of all, this drink resembles our native curdled milk. But there is a big difference in cooking methods.

Compound

As you already understood, this product consists of sourdough and milk, which undergoes a fermentation process. It can be sheep, cow, buffalo, goat milk, as well as several types of milk at once.

This fermented milk miracle is obtained in the following way:

First let it boil;
Cool down to about 40 degrees;
A starter is added, which contains incredibly beneficial bacteria - lactic acid streptococci and Bulgarian bacillus;
Then the contents are insulated, for example with blankets, and left for several hours. During this time, the milk turns sour and becomes thick.

As a result of all these processes, such healthy matsoni. Matsoni contains amino acids, proteins, vitamins, a set of useful microelements and, of course, lactic acid bacteria, which are so necessary for our body.

Who benefits from a drink?

Matsoni is incredibly useful and delicious drink. Everyone can and should use it.

As a result of its use in the human body, the following processes are improved:

Proteins that are in sourdough provide muscle building;
Matsoni has an ideal acid-base balance for the human body, due to which pressure normalizes, blood circulation improves, metabolism improves;
Observed positive influence on the nervous system, it is useful to drink a glass of drink just before bedtime;
Matsoni is also used for weight loss. It helps the body get rid of toxins, toxins, a natural cleansing of the body occurs;
Unlike milk, which is not digested by every organism, this drink is tolerated by almost all people;
Lactic acid bacteria create a favorable microflora in the intestines, this is an excellent prevention and treatment of dysbacteriosis;
Its invaluable benefit is that by improving metabolism and intestinal function, it prolongs health, youth and beauty.

In what cases is the product contraindicated?

As you can see, the benefits of matsoni for the human body are very high. And yet, with some features in the body, you need to be more careful about it so that it does not harm your health.

Harm from matsoni can manifest itself in such diseases:

With an ulcer of the duodenum or stomach;
With gastritis, which is different increased level acidity;
Other diseases for which the doctor has forbidden the use of such products.

The daily intake of the drink is a couple of glasses a day.