WHAT IS MATSONI YOGURT, OR MATSUN
Matsoni yogurt, also known as Matsun, is a fermented dairy product that originated in the Caucasus region, south of Russia. Matsoni is a Georgian word while Matsun is a term used in Armenia, but they are essentially one and the same. The name comes from the word matsnul or matsuts’anel, which means to ferment, to sour. Cow, goat, sheep and buffalo milk are all acceptable, although traditional Armenian yogurt was most often made with sheep milk. There are mentionings of Matsun in Armenian texts that date as far back as 11th century, documented by Grigor Magistros, and multiple references about its use throughout the recorded history of Armenia. It as it was as much of a staple as bread.
MATSONI YOGURT, a little history and some random facts
Folks stored fresh matsoni in cold cellars for about a week. They used it as a starting point for making soft cheeses and butter. Rumor has it that Armenians used to drink it more than plain milk because of its longer shelf life. It was a big advantage in a land known for its high temperatures. There is an old local saying – ‘the benefit of this drink is so great that people who use it daily keep their life force for many years, and delay aging’. Aging is something that Georgians and Armenians do gracefully – their region to this day boasts a large number of healthy centenarians with a clearly good attitude :). More and more evidence comes forward about the importance of fermented foods in our diet, and gut flora/brain connection so tradition of matsoni making is yet another example of our ancestors’ wisdom.
Matsoni yogurt starts with thicker, almost jelly-like texture when fermentation is complete. After you touch it or move it, it changes to the consistency of drinkable yogurt. People use matsoni as a base for sauces, for marinating meat, as a daily drink, and in desserts. It’s tangy, very smooth without a hint of graininess characteristic of kefir, and tastes like yogurt that we all know and love, just a little less thick.
The bacteria responsible for fermentation of Matsoni are (for the most part) Lactobacillus delbrueckii and Lactococcus. L. delbrueckii is remarkable because of its ability to survive passage through the entire digestive system (source). Similar to yogurt, Matsoni is fermented at higher temperature, about 98.5ºF (37ºC), for a short amount of time (4 hours). If it’s left to ferment longer, it’ll get very sour.
MATSONI YOGURT
HOW TO MAKE MATSONI YOGURT
Ingredients
1/2 gallon milk (I use raw but pasteurized is fine – but never ultra pasteurized!)
2 tablespoons sour cream (I use homemade) or previously made matsoni
Equipment
Stock pot
Food thermometer (optional, but very recommended)
Mason jars with lids (quart or pint)
Instructions
Place milk into a stock pot and bring it to 90ºC (195ºF), which is the temperature just before boil; turn it off immediately.
Leave to cool down to 40º-50ºC (100º-120ºF). It takes me about 1hr 15 mins to get to 120ºF. Remove skin that formed on top.
Add sour cream (or previously made matsoni yogurt), whisk well. Transfer to jars (I used 4 pint mason jars). Keep warm for 4 hours – you can wrap jars with towels, place them on a warmer plate, or next to a warm stove. At the end of that time, you will notice that milk thickens significantly. Move to refrigerator for at least 8 hours, it will allow matsoni yogurt to settle and ripen. Some folks keep matsoni in refrigerator for three days before consuming it.
Note (Updated)
I find that it’s hard to keep milk at such high temperature now that the weather is getting cooler. What I started doing is leaving it out for 6-8 hours and even overnight in the warmest place I can find, wrapped in towels.
Matsoni Yogurt of the Caucasus
Ingredients
- 1/2 gallon milk raw or pasteurized; avoid ultra pasteurized
- 2 tablespoons sour cream I use homemade or previously made matsoni
Instructions
- Place milk into a stock pot and bring it to 90ºC (195ºF), which is the temperature just before boil; turn it off immediately.
- Leave to cool down to 40º-50ºC (100º-120ºF). It took me about 1hr 15 mins to get to 120ºF. Remove skin that formed on top.
- Add sour cream (or previously made matsoni), whisk well. Transfer to jars (I used 4 pint mason jars). Keep warm for 4 hours - you can wrap jars with towels, place them on a warmer plate, or next to a warm stove. At the end of that time, you will notice that milk thickens significantly. Move to refrigerator for at least 8 hours, it will allow matsoni to settle and ripen. Some folks keep matsoni for three days in refrigerator before consuming it.
Notes
- (Updated) I find that it's hard to keep milk at such high temperature now that the weather is getting cooler. What I started doing is leaving it out for 6-8 hours and even overnight in the warmest place I can find, wrapped in towels.
- You can use different starter cultures, from kefir to yogurt to whey.
- Not all store bought fermented dairy products are created equal since some might have very few or even none of the live organisms. If you are not having luck with fermentation, the starter you use might be the reason.
- High temperature fermentation allows only certain bacteria to proliferate, and that bacteria are what gives us matsoni (matsun).
10 comments
Val, this recipe is great!!! I had my doubts, but it came out perfect and so smooth. no separation, not too sour. I used raw cow milk and sour cream. Just started a batch with goat milk, can’t wait to try it, thank you 🙂
What temperature should it be kept at after adding the sour cream?
Hi Sheila, to my understanding it should be kept at 100-110ºF. I haven’t really measured my matsoni while it’s fermenting but I try to keep warm enough so that the jars don’t cool down to the touch.
Can you strain it for a really thick yogurt? Thanks!
Hey Beth, I haven’t tried straining but I don’t see why you couldn’t. I guess the only reason why it wouldn’t work is that the consistency is very smooth and I haven’t seen whey separate even a little. Let me know if you decide to try it though! 🙂
yes, you can. They even sell both versions in Armenia: matsun and strained matsun.
I love your blog!!!
Thanks!!!
Thanks so much, Ricardo! Glad to hear it 🙂
I don’t understand. Matsoni is supposed to be a mesophilic yogurt – it cultures at room temperature, and it would be different from sour cream. If you use sour cream as your starter, you get sour cream.
Thank for a very interesting post on the history of matsoni! I’ve been to Georgia a couple times and finally got my hands on a starter. It’s delicious. I’m so curious though about heating the milk, as this is a mesophilic vs thermophilic culture. Have you tried to culture it without heating, and was there a difference in taste or texture? I think I will give your recipe a try and see what happens! I got my culture from a place here in Portland called NW Ferments. Thanks again for a nice post.