Armenian matsun cheese. Matsun: what kind of drink is it, what is useful and harmful, how to prepare it? Useful properties of Matsoni

Matsoni is a national fermented milk drink traditionally made in Georgia from goat, cow, buffalo or sheep milk (mixing of these varieties is allowed). In the Caucasus, matsoni is considered a longevity drink, as it has many beneficial properties and has a beneficial effect on the digestive system. Consider how to make yogurt at home.

Useful properties and composition of the drink

Matsoni, in Armenia it is called matsun, is a low-calorie (63 kcal) food product with a low glycemic index (20), related to dietary dishes. The basis of the microflora of matsoni is lactic acid bacteria: Bulgarian bacillus and thermophilic streptococci. The composition of the drink of youth and longevity includes other useful components:

essential amino acids and protein;
ash;
acids of organic origin;
simple carbohydrates;
micro / macro elements: iron, potassium, calcium, magnesium, phosphorus;
vitamins of group B, as well as retinol (A), ascorbic acid (C), D, niacin.

The use of a moderate amount of yogurt has a beneficial effect on the human body:

has a rejuvenating effect;
normalizes the work of the gastrointestinal tract, ridding the intestines of pathogenic microflora;
stabilizes cholesterol levels, improving blood circulation, the work of the heart and blood vessels;
improves immunity;
improves sleep, helps to cope with stress.

Matsoni is known as a refreshing drink in the heat. It is used as a dressing for salads, cereals, the base of cold soups, sauces for meat / fish dishes. Matsun is a natural baking powder, so it is often added to the dough.

How to make a drink at home

Preparing a healthy Caucasian fermented milk product at home is quite simple. The main requirement is strict adherence to the technology: fresh (daily) whole milk, sourdough, maintaining a constant temperature that is comfortable for the reproduction of beneficial bacteria.

There are several ways to prepare yogurt. Today, this process has been simplified by such kitchen gadgets as a yogurt maker or a slow cooker. We present the most popular recipes for making yogurt at home.

Required Ingredients

The main products for a fermented milk drink are milk and sourdough. In the Caucasus, the milk of Abkhazian cows was traditionally used. However, the milk of any animal is suitable: cow, goat, sheep, buffalo, etc. It is better to use whole daily milk, in the absence of it, you can replace it with pasteurized milk.

Usually, for 1 liter of milk, 2 tablespoons of yoghurt starter are required. For the first time, it is better to use a pharmacy / store ready-made dry sourdough: Narine, Matsoni. It is allowed to replace it with any natural fermented milk product containing lactobacilli or acidophilus bacillus. These include ayran, tan, Bulgarian yogurt.

If for the first time you used store-bought sourdough, then after the first cooking, sourdough from your matsoni will do. To do this, each time you need to leave at least 100 g of the finished fermented milk drink, which subsequently ferment milk. You can ferment 3-4 times, after which you need to replace it with a fresh one purchased at a pharmacy.

Classic way

Caucasians have kept an old recipe for yogurt. To prepare a drink using the ancient ancient method, you will need 1 liter of whole milk and 2 tablespoons of matsoni sourdough.

Heat milk to 90°C (do not boil), then cool to 40°C. In the absence of a thermometer, you can check its readiness in this way: dip your finger into the milk, hold for at least 2 seconds. We coped with the task - it means the temperature is the most suitable. Add sourdough to milk, mix ingredients thoroughly. Close the container and wrap it well with a warm blanket, leave for 4-5 hours.

Compliance with the fermentation time is an important condition on which the quality of the finished product depends. If the time is shortened, the yogurt will be watery, and re-suspension makes the drink overly sour.

You can use the oven if it has a temperature setting function. Place the container in the oven and cook for 5 hours at 50°C. After the drink has matured, drain the whey, and keep the thick residue in the refrigerator for 8 hours. The photo shows matsune prepared in the classical way.

In a slow cooker

In order to make Caucasian fermented milk yogurt in a slow cooker, it will take 8 hours. Since this household appliance is able to maintain a constant temperature, the drink is thick and tender. The number of products is the same as in the previous recipe.

You can make matsoni in a slow cooker according to the following algorithm, each step of which is shown in the photo:

pour milk into the bowl, set the "cooking" mode for 5-10 minutes;
as soon as the device beeps about the end of cooking, open the lid and let the milk cool down a little;
mix separately 50 g of warmed milk and 150 g of yoghurt starter;
add the mixture to the bowl, mix (if a film has formed on the milk in the slow cooker, remove it first);
start the standard “yogurt” mode, in its absence, “multi-cook” with a temperature of 40 ° C for 8 hours;
at the end, drain the whey, cool the fermented milk drink in a bowl or pour into a glass / clay container.

If desired, the cooking time can be reduced to 4-5 hours as with the classic method.

The cooking process in this household appliance takes 10 hours. A big plus of using a yogurt maker is that the drink is prepared immediately in portioned cups. The real matsoni starter can be replaced with natural yogurt or sour cream. However, a real matsun will be obtained only after the seventh fermentation: only then will the Bulgarian stick ripen.

Heat 1 liter of pasteurized milk, removing from heat until boiling. Cool to 40°C, add starter and mix until smooth. Pour into glasses, close the lids and place in a yogurt maker. Turn on at 10 o'clock. It is more expedient to do this in the evening, so that Caucasian yogurt is ready by morning. Put the jars in the refrigerator to solidify the product.

You can clearly see how to cook yogurt in the attached video.

How to Express Serum Properly

Serum decantation is the last and important step in preparation. The shelf life of the drink depends on the amount of whey remaining in the finished matsun. The smaller it is, the longer the product stays fresh. Therefore, it is important to express it correctly.

We prepare a tight bag made of linen or canvas fabric. Pour the finished mixture into it and let the liquid drain at room temperature for 1-2 days, depending on the required acidity. After that, put the colander with the bag in the refrigerator on the bottom shelf and hold until the whey drains completely.

Clean glassware should be prepared, lay out the matsun, close the lid. The product is ready to use. You can clearly see this process in the video.

Whey can be used when baking bread (in Georgia - khachapuri, matzo - in Armenia), in okroshka.

Nutritionists warn that people with high acidity, as well as those suffering from pathologies of the gastrointestinal tract, hepatitis, and urolithiasis, should be used with caution.

As you can see, the process of making a fermented milk drink is simple and accessible to everyone. Eat only healthy foods, and you will always be healthy, full of energy.

The recipe for healthy kefir at home is so simple and easy that everyone can handle it! We will cook kefir with our own hands: you don’t need a slow cooker with a special mode or a yogurt maker for cooking, you won’t even need dry starter cultures! There are only two ingredients: natural milk and fermented baked milk, it is allowed to use store-bought kefir. Such a lactic acid product is suitable for a proper breakfast or snack, and I also like to cook pastries on such kefir. Especially for breakfast, you get delicious pancakes on this kefir: it is not sour and rather thick. You can simply eat it like yogurt, adding various additives: berries, fruits or jam. How to make homemade yogurt or kefir? You just need to follow some nuances - and you will succeed too!

Ingredients:

milk 2.5% - 1 l
fermented baked milk - 250 ml

Cooking:

To cook delicious kefir at home, we choose natural milk: pasteurized is better. The percentage of fat content of milk is reflected in the finished product: the fatter, the thicker the consistency of the finished kefir will turn out. But you can choose any milk: anyway, kefir will be tasty and will definitely work out.

Prepare milk: pour it from the bag into a saucepan, bring it to a warm state on the stove - 36-40 degrees approximately. If you dip your finger into milk, then you should be comfortable and warm, and if you want to get it quickly, then you are overheated (in this case, cool it down a bit). It is allowed to choose raw homemade milk, it is only necessary to bring it to a boil, and then cool it to the desired temperature. Since the milk fungus multiplies at a certain temperature.

Pour the prepared milk into a jar: first it must be warmed up with warm water and wiped dry. We take a 1.5 or 2 liter jar for one liter of milk: since we will add fermented baked milk to it.

Ryazhenka should also be warm, preferably at room temperature. The fat content of this product: 3.2 percent. Add it to milk and mix well. But there is another way: we mix milk with fermented baked milk in a saucepan, and then pour it into clean and dry jars.

Close tightly with a clean and dry lid. We wrap the jar with a warm blanket, you can cover it with a jacket on top: to better maintain the temperature inside. In a warm environment, lactic acid bacteria multiply well. It is important that the mixture cools down gradually, then the kefir will turn out right.

After 8-12 hours, as soon as the kefir has completely cooled down, you can remove the warm blanket. It is convenient to prepare such kefir in the evening, and in the morning there will be a ready-made product. We cool the kefir product in the refrigerator: and it is ready for use!

By the way, if you put kefir for the second time, then it is not necessary to buy fermented baked milk. It is allowed to mix part of the kefir with new warm milk. This product is allowed to be used twice as a starter: since the lactic acid fungus still remains in it.

Getting such kefir is quite simple, and it tastes like homemade yogurt. If you add jam, berries and fruits, then the taste is just awesome! There is nothing tastier than homemade kefir: try cooking. Homemade kefir is very pleasant and delicate, with a mild sour-milk taste. I think you will definitely like it!

For all important questions contact

Matsoni - Georgian yogurt, matsun - Armenian, Greek and Bulgarian yogurt (sour milk), katyk

Natalya Grekova

Yogurt yoghurt - healthy and tasty!

Very tasty, simple sour-milk food, which is used in the preparation of many dishes - in sauces, dough (for example, for Georgian puff pastry kada with walnuts), pies, jellies, desserts, casseroles.

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Meat is soaked in matsoni and then, adding onion and spices, stew: lamb, lamb, veal, beef, pork. However, it is delicious to stew both chicken and duck (and, especially, low-fat indo-turkey) in it. It is good to soak kebab in natural yogurt. Meat with matsoni is very tender, juicy, slightly sour - fabulously delicious!

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Yoghurts (matsoni, matsun, katyk, Greek yogurt - recipe, Bulgarian and other similar ones) are very useful and good in hot summer when you are thirsty. And in winter - when the body needs to strengthen the immune system!

How to make matsoni - natural yogurt

for a jar with a capacity of more than 1 liter (for example, 1.5 l)

Milk(real or pasteurized in soft packaging) - 1 liter;

Leaven- 2 tablespoons

How to make yogurt at home

heat milk to 90 degrees (do not boil) so that all pathogenic bacteria die;
pour milk into a clean jar. Let stand for 15 minutes. If the milk has cooled down to the point where you freely, without burning yourself, take the jar in your hands and a clean finger, while in the milk, can withstand 10 seconds, then it's time to add the starter.
Carefully mix the starter with milk. Cover with a lid or clean cloth.

Options for making matsoni - natural yogurt

carefully wrap the jar in a towel or blanket and cover with a bag to keep the heat as long as possible;
put in an oven heated to 50 C and simmer at the same temperature until cooked (at least 4-5 hours, or even all night);

Attention: Do not shake or shake during the entire cooking time! Otherwise, matsoni from velvety jelly will turn into a liquid, in terms of fluidity, close to kefir. And you can’t scoop up a layer of matsoni with a spoon ... how much pleasure you will lose!

How to determine the readiness of homemade yogurt

Matsoni, Bulgarian or Greek yogurt, or curdled milk (the end product depends on how the milk was fermented) are ready at the moment when the fermented milk product has thickened, acquiring the properties of jelly or a very thick jelly. And with a spoon, not loose, decaying pieces are separated, but elastic, like thick sour cream, layers, densities like medium jelly.

Which starter is suitable for yoghurt matsoni and where to find it

Matsoni itself (matsun, katyk, thick ayran and other similar products), activia (plain, not kefir), Bulgarian yogurt (sour milk), Greek yogurt, Mechnikov yogurt can be a starter for yogurt. And even sour cream.

Sour cream is an extreme option, because a good matsoni is obtained from it for 2-3, or even 4 times of use (when you ferment first with sour cream, then matsoni obtained from it, then matsoni from that matsoni, etc.).

There is a dry matsoni that can serve as a starter for a new product or, if soaked, turn into Georgian yogurt again.

I am not very strong in chemistry, but as far as I was able to understand from various and ambiguous information, if you ferment with sour cream alone, then at first only thermophilic streptococci (without Bulgarian bacillus) work.

And if you ferment with sourdough from the yoghurt itself, matsun, katyk, katyg, Bulgarian sour milk or Greek yogurt, or the same, but called “Mechnikov yogurt” (I found this in the store yesterday), then Bulgarian stick immediately joins streptococci (microorganism, discovered by the Bulgarian scientist Stamen Grigorov).

Yes, I forgot to say that all the fermented milk products listed above that can become a starter for matsoni are sold in large supermarkets.

It follows from other sources that gradually, in each subsequent batch of southern yogurt, originally fermented with sour cream, the Bulgarian stick gets stronger and stronger from the air (?) and the matsoni becomes tastier and healthier.

How accurate all this is from the point of view of microbiology - I do not know. From my own experience, I’ll say that this is exactly what happens to me, the more I cook on the starters obtained from the previous batch of yogurt (which were obtained from the previous ... well, according to the principle: “The priest had a dog ...”))), the more beautiful and yogurt comes out tastier.

What kind of milk to take for making yogurt

For natural oriental yogurt matsoni (matsuna, katyka), Greek, Bulgarian and other thick real yogurts, it is better to take rather fatty or ordinary cow, goat, sheep, buffalo milk. In addition, in Asia, this homemade yogurt is also made from camel milk. They say that the most delicious matsoni is obtained from a mixture of milk from different animals, for example: sheep, buffalo and cow.

And each drink will have its own unique shade of thick taste, slipping smoothly and gently inside you.

Of course, there is also mare's milk, from which another healthy drink is obtained - koumiss, but the technology for its preparation is significantly different from the technology for making yoghurt matsoni.

How to store matsoni

All of the fermented milk products listed: yoghurts, matsoni, and curdled milk are quite tender and not very acidic (regular sour cream is usually a little more acidic). The longer sour milk is kept warm, the more sour it becomes. Refrigeration and storage in the refrigerator slows down the fermentation process.

Therefore, ready-made sour-milk products should be quickly removed in the refrigerator. There they ripen and acquire their true taste in about a day.

How long does it take to ferment yoghurt matsoni

Cooking time depends on the strength of the starter and temperature. If you ferment milk with ordinary sour cream or purchased ready-made yoghurt, then it reaches the state of jelly in 8-12 hours (per night). Sometimes longer. Although, in industrial production or in the presence of vigorous sourdough, these Georgian-Armenian, Greek and Bulgarian yogurts are prepared in 4 hours.

Matsoni is ready.

Therefore, it is better to ferment milk with weekly sour cream or yogurt (not the freshest, but still good).

In what dishes is it better to cook matsoni (yogurt)

It is most convenient to ferment yogurt in two- or three-liter jars, filling the entire volume with milk mixed with sourdough. The large volume of the product allows you to keep the heat longer, which is necessary for the process of turning milk into matsoni.

If you simmer sour milk in the oven or stove, then the glass jar can be replaced with a ceramic pot.

Benefits of yogurt and other natural yoghurts

All these fermented milk products, which came to us from the Caucasus, the Balkans and the Mediterranean coast, are very tasty and useful for strengthening immunity, restoring intestinal microflora or can be used to prevent dysbacteriosis, strengthen bones, hair, nails and teeth, for those who drink regularly (then eat, eat, scooping with a spoon) these healthy southern yogurts, good, smooth, silky skin.

How to use matsoni

Matsoni, katyk, Bulgarian and Greek yogurts are similar in taste and appearance, can be successfully used in the same dishes, successfully replacing each other. Matsoni and similar yoghurts can often be substituted for sour cream or kefir in recipes.

(kata) and other very tasty food.

Yogurt with berries and honey. Delicious!

Greeks, for example, pour honey over yogurt for breakfast and sprinkle with walnuts… it’s hard to come up with something tastier (and healthier)! Especially in the heat.

Layer of yogurt with rosehip jam. You can take any jam, it will be delicious!

Matsoni are diluted with water and salted (half matsoni and half water - plain or mineral). Here's an easy way to make the popular sour-milk drink Tang (which some people use to refresh themselves and cheer up the summer heat, while others use it to cure a hangover). It is very similar to the more daring and stunning, often carbonated drink Ayran, but it also uses yeast in its preparation.

Often, spicy herbs are added to these invigorating drinks: basil, dill, tarragon (tarragon), you can even dried them. Purple basil turns matsun (mazdun) pink.

I wrote above about how to use matsoni when cooking meat. In yogurt, you can also stew chicken offal - stomachs, heart, liver. Matsoni and all other healthy southern yoghurts are very tasty and easy to prepare fermented milk food! Do it with pleasure!

Matsoni is very popular among fans of fermented milk drinks, especially during the hot summer months. By adding a little water to it, you get the Tan drink, which is ideal for quenching your thirst and for preparing cold soups such as okroshka or beetroot.

An analogue of matsoni in traditional Russian or Ukrainian cuisine is curdled milk, but the technology for preparing it and matsoni is somewhat different.

To cook Armenian matsun at home, we need full-fat homemade milk and sourdough.

Milk must be heated to 90 degrees, but not to a boil. Then the milk is cooled to at least 40 degrees. To check the temperature, it is better to use a special thermometer.

Add sourdough to cooled milk. It can be special lactic acid bacteria, or ordinary kefir or matsoni.

Mix milk with sourdough in a saucepan. We close the pan with a lid and wrap it well. We put in a dark place and do not disturb for 4 hours.

It is better to note the exact time, because if you overexpose the matsoni, then the product will turn out to be too sour, and if you do not finish it, it will turn out to be too liquid.

Homemade matsoni is ready! We use it at our discretion.

Matsoni tastes like kefir, but still has a slightly spicy aftertaste. Bon appetit!

Armenian matsun (or matsoni) is a unique fermented milk drink that is easy to make at home. This product with a light but expressive refreshing taste is widely distributed not only in Armenia. It is often prepared in Georgia and other Caucasian countries, the Middle East and Asia Minor. There are usually no difficulties with the recipe, and the set of products that are needed to prepare a tasty and healthy fermented milk drink is minimal and extremely affordable. All this can be purchased at the nearest store or in the market.

Cooking time - 6 hours.The number of servings is 8.

Ingredients

To prepare homemade matsun in Armenian, you need to use only 2 components:

milk - 1 l;
sourdough for matsun - 3 tsp.

On a note! To create this fermented milk product on your own, you should use whole and sufficiently fatty milk. The percentage of fat must be at least 3.2%.

How to cook Armenian matsun

Making matsun at home is very easy, just a few steps.

To begin with, a deep, roomy dish is taken, which is suitable for use in a slow cooker. Directly in this container, you should combine the sourdough for matsun and milk. The dishes are sent to the multicooker. Rather, it is fixed from above above its main bowl. Water is poured into the container for the multicooker. Its level should reach the minimum mark on the scale of measures. The device turns on, the “Yogurt” mode is set.

On a note! The composition is aged in a slow cooker until a signal indicating the completion of the selected cooking mode.

The preparation obtained according to the recipe of the Armenian matsun is carefully poured into a clean jar. The container is wrapped in a blanket, several layers of thick towels or a blanket and sent to a dark place for 4 hours. When the contents of the jar have cooled, it will need to be rearranged in the refrigerator. If several servings of this healthy, tasty and satisfying product are made, then you can store it in the cellar.

Fermented matsun, which is already ready for use, turns out to be rich and thick.

An unusual fermented milk drink is quite self-sufficient. However, it is often used to make sauces and first courses. It is good as a dressing for roasting meats and vegetables. By the way, khachapuri according to Armenian recipes is prepared with it.
You can take matsun, and not sour cream, when making a cold or okroshka. An excellent dressing for bread toasts will turn out if you mix matsun with garlic, spices and herbs.

Video recipes for making matsun at home

A simple and visual step-by-step recipe for matsun with a photo allows you to cook a dish at home without any difficulties. However, video recipes are a guaranteed application for culinary success.

(7077 Votes)

Matsun is an interesting dairy product - 4.7 out of 5 based on 7077 votes

Matsun is a national Armenian fermented milk product typical of the ancient peoples inhabiting not only Anatolia and Mesopotamia, but also along the entire Great Silk Road from the Himalayas to Europe.

The value of matsun
In terms of its practicality, it is on a par with other famous products, such as Bread Lavash (dry), Fruit Lavash (sour), Basturma, Sujuk, Cheese, Salo ...

These are the products:
- which are stored for a long time in travel and do not lose their value;
- which can be stocked up in small quantities for months of wandering;
- which accompanied the campaign of any army, or which made up the bulk of the provisions of sea ships.

Real Matsun has a dense paste-like consistency and is able to be stored the longer, the less whey remains in it. Properly prepared Matsun keeps in the refrigerator for up to several months. In the old days it was even dried.

For many centuries, Matsun has earned a good reputation, satisfying not only hunger, but also providing all the trace elements necessary for the full maintenance of health.

The less scale that forms during heating and slow intermittent mixing, the better the quality of the milk. This is an indirect indicator of thermal stability, which speaks eloquently not only about seasonality, but also about the negligence of the farmer, the conditions for cooling milk after milking, the degree and duration of contamination of milk and fermentation by foreign flora, the sickness of the herd, etc. Although, on the other hand, there is practically no 100% non-stick milk. I repeat, this is an indirect way of selecting high-quality milk from different manufacturers. The present method for determining the thermal stability of milk is based on the so-called Alcohol test: the curdling temperature of milk in an alcoholic medium of a certain value.

There are too many interpretations about matsun as an intermediate product at the stage of sour. Of course, if you add lactic acid bacteria and yeast cultures to pasteurized milk, then there will be no pathogenic flora and the product is oxidized at the first stage, it is quite edible and also useful. But still, it is sour with thermophilic bacteria such as Bulgarian sticks, etc.

It is also widely believed that Matsun is obtained from any store-bought milk. Don't believe it! At best, it will also turn out to be sour, at worst, a subsequently spoiled product, since the density of normalized milk is so low, there is so much more albumin and lactose (milk sugar) that the processes of lactic acid and yeast fermentation occur more slowly and are suppressed by putrefactive and mucus-forming bacteria.

No wonder they say that the real Matsun is only in the mountains! Since the content of protein and fat in milk reaches 3.5 - 4.2% and 4.0 - 5.2%, respectively. In whole milk from a modern farm, these indicators are at the lower limit, and Matsun is still possible.

But in normalized store-bought milk, protein and fat, at best, reach 2.8 - 3.0%. This is 1/3 less than the required indicator. Therefore, the volume of milk is more by 30% due to water and lactose.

Making matsun

Let's focus on the most important - on real Matsuna, which can be taken on a trip, which was prepared in the old days at home in natural living conditions.

Sourdough for matsun

The fundamental difference between matsun and sour milk is that, first of all, milk is pasteurized and freed from lactic acid bacteria and other flora, including pathogens, in order to stop foreign fermentation. And only after that, the starter is introduced into the milk in such a way that the primary oxidation of the milk and the formation of a clot occur, then the growth of the fungal flora and fermentation, then decanting and obtaining directly Matsun. The complete cooking process lasts from 3 to 10 days, depending on the desired product.

The amount of leaven is a tablespoon of the previous matsun, diluted in a glass of boiled, warm milk. Dilution is carried out by gradually adding milk or water while stirring so that no clots “dangle” in the liquid.

Gradually, the leaven degenerates. For the primary starter, if there is no special factory kefir, you can pick up live biokefir (with a short shelf life), a bottle of Aktimel and Lactonia in equal parts. In a word, the larger the mixture of different living kefir media, the closer to the goal. For 5-10 liters, 1 cup of the mixture is enough.

As a rule, experience shows which sourdough is better. The fact is that matsun, unlike sour cream, should not stretch like snot. The reason for this may be both mucus-forming bacteria and the presence of “long” Bulgarian sticks, often used in modern technology for thickening industrial kefirs and fermented milk products.

A long stick works on the visual perception of the consumer as a mass thickener. This is a replacement for a real fungal product and the “viscosity” is a witness to this. Although the Bulgarian stick should also be present in the Matsun, but not to such an extent as to affect the consistency.

Milk fermentation

The fermentation temperature depends primarily on the preferences of the consumer and the purpose of the final product. But in any case, the milk should be brought almost to a boil of 92 - 95 ° C, and cooled by natural cooling with a tightly closed lid. Before introducing the starter, the creamy film is carefully removed from the surface of the milk.

A) If you are in a hot region and subsequently want to make Tan, Spas soup, or Okroshka from Matsun, then the temperature of the milk at the time of making the starter must be kept high, up to 45 - 50 ° C. But if you do not wrap the dish with the product in a blanket to keep warm, but place it in an oven or in a chamber with a controlled temperature, then it is enough and even better - no more than 40 ° C. This temperature can be obtained in the simplest modern electric oven at 50 ° C, placing the dishes on a wire rack or stand and opening the oven door 1 cm. It is better to make sure by periodically touching the dishes for the first time so that there is no overheating. The side of the pot should be slightly warmer than your hand. Fermentation time from 8 - 12 hours to 24 hours. It depends on the preference for the acidity of the final product.

B) If you want to get a real thick matsun, which you spread on a sandwich for a child in the morning, sprinkled with crushed nuts and candied fruits, or honey with jam, then you have to “catch” the taste you need. Controlled fermentation can be carried out at a milk temperature of up to 35-40 °C at the time of introducing the starter. Of course, the longer there is a desire to ferment, the lower the fermentation temperature. Kefir, for example, is fermented for 1 to 3 days at a temperature of 27 °C. There is a self-regulation of fermented flora in milk. The higher the temperature, the more lactic acid bacteria develop, the lower the yeast. Milk fungi also develop at the same time, forming colonies.

Matsun fermentation time 6 - 8 hours.

If fermentation is weak, there was not enough leaven. It's okay, extend the fermentation for 4 hours and subsequent aging in the cellar or refrigerator will correct the situation. If fermentation did not occur at all or the clot remains weak all the time, then in milk Antibiotic.

Matsun ripening

After the primary fermentation, you can drink a very pleasant and healthy sour, obtained in a very clean and safe way.

Usually this product is mistaken for homemade kefir, the way it is. It is better to consume it chilled, at least after 12 hours. after ripening, carefully cutting with a spoon from the edge of the clot.

Processes in fermented sour milk continue and you can move on to getting Matsun. After all, yeast and fungal cultures were also introduced into the milk. The main purpose of maturation of kefir mass is to prepare it for whey decantation after maximum breakdown of milk sugar by balanced lactic acid and yeast fermentation.

As a result of this process, Matsun is enriched with a very important vitamin B, the most powerful stimulant of recuperation. And in combination with calcium in the dairy product, it is simply necessary for the growing body of the child. A larger, excessive amount of this vitamin is already only in steroids.

The product after fermentation for 3 days is placed in the cellar, or in the warmest part of the refrigerator. Most of the time it's the top. The optimum holding temperature is 8 - 12 °C. Matsun continues to noticeably thicken.

You continue to take a sample from the Matsun, and carefully scoop out the whey from the formed funnel with a spoon (whey instead of water for baking bread is super!)

Attention, there is one trick here! When you systematically open the dishes, the product is additionally inoculated with an outsider, incl. yeast and fungal medium, which is always available in the cellar and refrigerator. At a temperature of 8-12 ° C, lactic acids are significantly weakened, fungi stop, and yeasts still remain active. At this temperature, the well-known products beer and kvass ripen on yeast.

Matsun may not be very sour. But, before decanting, it is necessary to “pinch the tongue” well. Therefore, it is necessary to achieve fermentation of the product. Unfortunately, at a high fermentation temperature, the yeast culture introduced with the starter dies. Subsequently, to restore it, the pan with kefir mass is removed from the refrigerator for 1-3 days, until “bulbs” appear.

If this does not help, a few grains of yeast are diluted in a teaspoon and added to the mass. You can scatter a handful of raisins immediately after ripening directly on the clot. But raisins should be rinsed only with cold drinking water not from a tap in order to prevent the ingress of bleach into the product. Otherwise the yeast will die.

Expression of matsun

Finally, the last stage of obtaining Matsun is the decantation of the serum. This process is widely described by amateurs in the WEB.

But it is worth stopping at the main points.

For decanting, a dense fabric is used, preferably linen, tarpaulin or calico can be used. The fabric may be bleached, but not dyed.

Important! In no case do not wash the bag with powders and something like that. Since the chemicals are absorbed and then transferred to the product. The bag must be rinsed well, you can boil and dry.

You can sew a bag out of the fabric, you can simply put it on the bottom and walls of the mold or colander. If the fermented product is several liters or more, you can perforate the old pan and put the matter in it. You can sew a large bag and put it on the reversed lid so that the whey flows into the pan.

On the first and possibly the second day, pumping should be done at room temperature. The duration depends on the amount and the desired taste of sourness. Further, the volume of the clot decreases significantly and a colander with a bag and a smaller saucepan can be placed in the refrigerator, already on the lowest shelf, where the temperature is 2-4 ° C. At this temperature, the growth of acidity stops and Matsun is in a state of balance with a gradually developing fungal environment. The next Matsun is aged until the whey almost stops dripping.

Matsun is ready and placed in a glass clean steamed dish. Laying should preferably be carried out without air voids and flush under the cover in order to exclude the presence of oxygen and not give a chance for mold to grow. And if she appeared on the surface, it's okay. It can be removed from the surface and you have clean matsun again.

Do not forget that the output of the clot is about 1/5 of the original kefir. The rest is a gorgeous clear serum with a greenish tinge that keeps well in the cold. Whey can and should be drunk, used instead of water when baking homemade bread, or getting kvass for okroshka.

Matsun consumption

Matsun is used to prepare both independent cold and hot dishes, as well as components of other dishes.

Perhaps the main way of consumption is spreading Matsun on bread, or dipping Lavash in Matsun, depending on the situation and the chosen consistency.

The most historical and natural Fast Food for us is greens wrapped in pita bread (cilantro, tarragon, basil, etc.), with cheese and basturma, and of course with Matsun. Greens and Matsun amazingly "extinguish" the salt of basturma and cheese.

Perhaps the main product for a snack on the go, among all mountain peoples, is a sandwich spread with matsun. The sandwich is equally incomparable, either salted or sprinkled with just sugar.

Matsun perfectly complements any sweet table when there is Matsun for tea with jam, honey, gingerbread and other sweet pastries. That light sour addition amazingly “extinguishes” the sugariness of sweet foods.

Try a meal like this: Shtor Matsun. It's matsun with crushed garlic!
Enough 2-3 cloves per 0.3 liters of diluted Matsun to the consistency of the sauce. This is approximately 1÷1.5. You can satisfy real gourmets.

Other useful features of matsun

Matsun is not only a food product. But the ideal protein ointment affects the quality of life not only as food.

From what has not yet been mentioned anywhere on the Internet, it is that Matsun is the most pain-relieving and safe remedy for burns. The simultaneous combination of a strong yeast and fungal environment, which perfectly protects against foreign flora, and the content of a large amount of moisture that evaporates until the burn “calms down” and the wound heals, make Matsun indispensable in rural or camping conditions when there are no medicines at hand. Yes, and drugs do not always perform the functions that this drug can provide. After all, drying literally in the wind, the product allows you to leave the burn open, turns into a crust, and continues to draw excess moisture from the burn zone.

Who hasn't sunbathed on the beach?! Now, just in case, take a jar of Matsun to the sea with you! Any fats, especially ointments, only clog pores.

Useful properties are inherent only in Matsun, aged at home, which includes active lacto- and bifidobacteria. It should be noted that in the resulting product, the concentration of lactobacilli is tens, even hundreds of times higher than in the store analog, since only an industrial stabilized product can be found in the store. The goal of the factory manufacturer is not to lose the desired consistency, color and taste of the product, which is almost impossible to withstand with live Matsun or it will be too expensive a product not for industrial scale.

Benefits of milk vending machines

The only modern guaranteed way to deliver milk to a person in a whole, fresh and chilled state (pasteurized, or raw) is milk vending machines. They are refilled every morning straight from the farm with fresh milk. Only from fresh milk can you get a real matsun.

And if so, then milk machines are designed to bring a bit of health and a high quality of life into every home, every family!

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