What is Matsoni?

Matsoni is a fermented dairy product that consists of macrobiotic bacteria. It is especially popular in Georgian and Armenian cuisine, but has also spread to North America and Japan. This product is well known for its outstanding health benefits, such as complementing good bacteria in the body and supporting healthy digestion. One known Georgian meal made of Matsoni is called khachapuri or Georgian cheese bread. This recipe requires a considerable amount of yogurt, along with other dairy products such as eggs, butter, cream cheese and mozzarella cheese. Bread is made using wholemeal flour, baking powder and salt. Creating Matsoni from zero is a relatively simple process. Half a cup (118 milliliters) of fresh raw milk or pasteurized milk is heated to 160 degrees Farenheit or more (71 degrees Celsius or more). The milk is allowed to cool to room temperature. Then half the teaspoon (4.8 grams) of the Matsoni starter is added. The mixture is then leftherself for at least 6 and no more than 24 hours. It becomes a starting dose of yoghurt culture and will ferment how it stays at a room temperature.

creating this product at home can save money for those who regularly consume yoghurt. Buying ecological yoghurt every week can leave a noticeable slump in the food budget. Matsoni can be produced for a fraction of the price using organic whole milk or soy milk. The mixture will intensify itself, so there is no need to spend money on expensive centrifuged milk powder or gelatin.

Caspian Sea Yogurt is what the Japanese call this product. In Japan, it has become wildly successful because Japanese believers that yogurt consumption can extend the life. Dr. Mori Yukio, Professor Emeritus of Tokyo University, first introduced Matsoni to Japan. Brought it from Georgia after his research showed that the village of people who yogurt constantle ate longer than the other people in the country. Today, the Japanese market has many Matsoni products, including special yogurt manufacturers called Casupimeka and Caspian Sea Yogurt powder.

a number of good bacteria in this yogurt, such as Actobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, makes it a rich probiotic source. Probiotic materials help in digestion. They also prevent harmful bacteria, such as Candida, in proliferation inside the body.