Matsoni is a sour-milk drink belonging to the Georgian and Armenian cuisine. It is quite similar to the usual yogurt, but there are taste differences. This drink is ideal for eating not only adults but also children. Drink matzoni can be found on the shelves of stores, but still it is not like real home. There is nothing better than a cold matzoni in hot summer weather. It refreshes, quenches thirst and at the same time sates. If you stick to the recipe for sourdough and the drink itself, then you can always provide your family with a tasty and healthy breakfast.
Starter for matsoni
In the role of the starter for the matzoni are bacterial leaven, which you can find in the pharmacy. Typically, these are special substances that are designed to restore the microflora of the human intestine. Just for the starter they use the ready-made matzoni, but it must be done first. As an ingredient for the starter, you can also use a good fatty sour cream, but, unfortunately, it does not give such a good quality yogurt. To facilitate the work, we suggest that you use the special drops of Hilak forte as the initial sourdough. This will be the ideal ingredient for the first portion of the Maroni, about which the recipe will go lower.
How to cook a matzoni?
Ingredients:
- milk - 500 ml;
- sour cream - 1 tbsp. a spoon;
- hilak forte - 5 drops.
Preparation
Milk boil and cool. Milk should not be hot, but it should not just be warm. Try the tip of your finger, if you can tolerate, then the milk temperature is ideal. Sour cream thoroughly mixed with drops hilak forte. Milk pour into the jar, add the leaven, mix well and close the lid. Wrap the jar with a towel and leave it for 3-4 hours in a dark place in the room. After the necessary time, carefully move the jar into the refrigerator. Do not shake the jar with matzoni. After 2 hours your
It is best to leave the matzoni for the evening. Then, having stood the night in the room, it is leavened as best as possible. It is also worth remembering that before you do the matzoni, you need to make sure of the quality and freshness of the milk. For the matzoni you need to choose fresh cow milk, good fat content. In the future after the preparation of the first matzoni, for the starter you can use your ready-made matzoni, 1 teaspoon per half liter of milk. Approximately at the sixth yeast you will already have a real matzoni, which you can brag to all friends.