Matsoni is a smooth, creamy yogurt with a mild, slightly tart flavour.
Also known as Caspian Sea yogurt, it is easy to make and does not require a yogurt maker.
Just like viili, matsoni is a type of mesophilic yogurt, meaning that it ferments at room temperature. How convenient!
Add this matsoni starter culture and the milk in a clean container, mix, then let it ferment for 24 hours on your counter (see the full recipe). The result? A fresh yogurt full of probiotics!
- Easy and quick to make (ready in 24 hours)
- Fermentation at room temperature: no need for a yogurt maker!
- Easy reproduction: keep some matsoni in a cool place to start the next recipe.
- Long conservation of the starter culture
What is Matsoni?
Matsoni, madzoun or Caspian Sea yogurt is a mesophilic yogurt of Armenian origin, widely used in Caucasian cuisine. It is reputed to contribute to the longevity of the people of the region.
Matsoni has a thin texture and a very mild, milk-like taste. It is eaten on cakes, salads, fruit, or simply with a little honey.
The first written reference mentioning matsoni comes from a medieval Armenian manuscript from the 11th century. It was traditionally made from the milk of cows, goats, sheep or buffalo.
The following strains have been identified in matsoni:
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Lactococcus lactis ssp. cremoris
Ingredients: powdered cow's milk and live active cultures
- Contains 3 capsules of dehydrated matsoni starter to be used whole (each capsule can ferment up to 2L of milk)
- Shelf life: 18 months in a cool and dry place in its original packaging
To rehydrate the starter, see how to activate a mesophilic yogurt starter.