Homemade Matsoni: Easy and Delicious Yogurt Alternative

Healthy, thick and tender, made from cowʼs milk! Matsoni is very similar to natural homemade yogurt without special starters and other kitchen equipment! Minimum ingredients, maximum natural taste. If there is no difference, then why overpay for industrial yogurt?!
cook time: 10h
Ivy Ramsay
Homemade Matsoni: Easy and Delicious Yogurt Alternative

Nutrition Facts (per serving)

75
Calories
4g
Fat
5g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Milk 500 ml
Sour cream 1 tbsp

Recipe instructions

Step 1

Step 1
How to make matsoni? Take thick sour cream, with a high percentage of fat content, preferably from a farm. And definitely fresh. If your sour cream is nearing its expiration date, the matsoni may simply not thicken. You should also give preference to full-fat milk from the farm rather than UHT milk from a package. Pre-boil farm milk and cool to room temperature to get rid of pathogenic microflora.

Step 2

Step 2
Pour the milk into a saucepan and bring it to a temperature of about 40 ⁰C over low heat (try putting a clean finger into the saucepan. It should be pleasantly warm). If the milk is hot, the lactic acid bacteria we need will begin to die. And if the milk is too cool, the ripening process will not begin and the matsoni will not thicken.

Step 3

Step 3
Pour the warm milk into a clean glass jar.

Step 4

Step 4
Add 2-3 tbsp to a bowl with sour cream. warm milk and stir. We have made sourdough for matsoni. If Iʼm not mistaken, Armenians call this leaven "Meryan".

Step 5

Step 5
Pour the matsoni into a jar and mix thoroughly. Close the jar with a lid.

Step 6

Step 6
Turn the jar over and cover it with a thick blanket to ensure slow cooling. In the photo I have a thin towel, but on top I also insulated the jar with a woolen blanket. This is important, because the bacteria must have time to do their job. And they need warmth to work. Leave the matsoni in this form overnight, and place it in the refrigerator an hour before serving.

Additional rubrics

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