Composition / ingredients
Step-by-step cooking
Step 1:
How to make matsoni? Take thick sour cream, with a high percentage of fat content, preferably farm. And always fresh. If the shelf life of your sour cream is coming to an end, the matzoni may simply not thicken. It is also worth giving preference to fatty milk from the farm, rather than ultra-pasteurized from the package. Pre-boil farm milk and cool it to room temperature to get rid of pathogenic microflora.
Step 2:
Pour the milk into a saucepan and bring it to a temperature of about 40 ° C over low heat (try putting a clean finger in 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 fermentation process will not begin, and the matzoni will not thicken.
Step 3:
Pour warm milk into a clean glass jar.
Step 4:
Add 2-3 tablespoons of warm milk to a bowl with sour cream and mix. We got a starter for matzoni. If I am not mistaken, the Armenians call such a starter "Meryan".
Step 5:
Pour the matzoni into a jar and mix thoroughly. Close the jar with a lid.
Step 6:
Turn the jar over and wrap it with a thick blanket to ensure slow cooling. I have a thin towel in the photo, but I also insulated the jar with a wool blanket on top. This is important, because the bacteria must have time to do their job. And they need warmth to work. Leave the matzoni in this form overnight, and put it in the refrigerator an hour before serving.
Now there are special starter cultures for matzoni on sale. But before, Georgian housewives did not have any snacks, thermometers, or yogurt makers. Everything was done approximately as indicated in this recipe.
Matzoni turns out to have a slightly jelly-like consistency. But the density of the matzoni will greatly depend on the sour cream used. The fresher it is, the more lactic acid bacteria it contains, and the thicker the matsoni will turn out.
I served matzoni with fresh fruits and berries for an afternoon snack.
It tastes like Greek yogurt, only more tender, not with such a pronounced sourness. Do you remember how in the advertisement: "It is fermented right in a jar"? Here, it's very similar.
Bon appetit!
Sour cream can be replaced with natural yogurt without additives.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
