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    » Home » Recipes » Cultured Dairy » Matsoni

    Matsoni

    Posted: Mar 22, 2012 · Updated: Oct 21, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Want an easy homemade yogurt? It doesn't get easier than matsoni or the many other traditional yogurts that culture best at room temperature.  Even if you're so clumsy in the kitchen that you manage to burn water, you can make this simple, easy yogurt.  Just whisk starter culture with milk, set it on a warm spot in your kitchen, come back in one to two days, and it's done.  You've made matsoni.

    Jump to Recipe

    matsoni - the easiest yogurt you'll ever make

    Easy Homemade Yogurt Basics

    room temperature for easy yogurt

    Matsoni is a cultured dairy product like traditional Greek and Bulgarian yogurts.  Unlike Greek and Bulgarian yogurts, matsoni's unique complement of beneficial bacteria (which include lactobacillus delbruekii, streptococcus thermophilus, acetobacter orientalis and other friendly microorganisms) culture best at room temperature - about 68 to 80 degrees Fahrenheit (20 to 26 degrees celsius).  Greek and Bulgarian yogurts, by contrast, culture best at an elevated temperature of 108 to 112 degrees Fahrenheit (42 to 44 degrees celsius).

    long and slow fermentation for easy yogurt

    Matsoni and other easy, room temperature yogurts require a longer period of fermentation.  Where Greek, Bulgarian and other thermophilic yogurts require only eight to twelve hours to culture properly (you can culture them up to 24 hours, if you like), matsoni should be cultured for about 24 hours and up to 48 hours.  After 24 to 48 hours, the beneficial bacteria present in the matsoni starter will cause the milk to transform from liquid to a syrupy, semisolid mass and that, dearest real food lovers, is the easiest yogurt you'll ever make.

    what?!? you expect me to leave milk on my counter for two days?

    Well, yes, I do.  In a time when everything is pasteurized, purified and chilled to preserve freshness, it's easy to forget that, yes, there was a time before refrigeration.  And it wasn't that long ago.  Simple techniques like culturing milk into yogurt helped to preserve foods for long-term storage.

    The bacteria naturally present in matsoni will prevent spoilage as they do their magic turning milk into yogurt.  Remember, these are lactic acid bacteria; that is, they turn sugar into acid.   That acidic environment preserves the milk, is responsible for yogurt's characteristic tartness, and that prevents spoilage by opportunistic or pathogenic microorganisms.

    Have a little faith in tradition.

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    Matsoni Recipe

    Matsoni is a traditional yogurt popular in the Caucusus and Armenia in particular. It is mildly tart and creamy with a semi-solid, syrupy consistency. It requires only two ingredients: starter culture and milk.
    Prep Time5 mins
    Total Time5 mins
    Servings: 1 quart
    Print Save Recipe Saved!

    Ingredients

    • ¼ cup matsoni starter culture
    • 1 quart whole milk (preferably raw)

    Instructions

    • Whisk matsoni starter culture with whole milk in a medium bowl, and pour into a quart-sized jar. Cover loosely and place it in a warm spot in your kitchen where it will culture for 24 to 48 hours.
    • When the milk forms a semi-solid mass and pulls away from the sides of the jar when you tilt it, the matsoni is ready. Transfer it to the refrigerator to halt fermentation. Serve as you would any other yogurt. Reserve ¼ cup to culture another batch.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Reader Interactions

    Comments

    1. Renee says

      May 12, 2020 at 1:13 pm

      For heirloom cultures like Viili, Piima and Matsoni, is the 24-48 hour culturing time linked to the size of the recipe (1 quart of milk). I have all three cultures and want to downsize to culturing 1 cup of each. I've seen recipes that say to culture these yogurts 12-18 hours when making a batch of this size. Is this correct? Or should I culture 1-cup batches 24-48 hours before chilling?

      Reply
      • Jenny says

        May 13, 2020 at 10:29 am

        Hi Renee, I've never made any yogurt in such small quantities. So my recommendation would be to monitor it, keep notes and find the timing that works best for you.

    2. Sharon says

      January 09, 2018 at 3:57 pm

      Is Matsoni yogurt drinkable or spoonable? Compared to villi yogurt, is it thinner? Thanks.

      Reply
      • Jenny says

        January 10, 2018 at 11:44 am

        It's spoonable, kinda like bulgarian yogurt.

    3. Joann says

      September 30, 2016 at 12:37 pm

      I'd to make this. Which culter starter do you recommend?

      Reply
      • Jenny says

        September 30, 2016 at 7:52 pm

        Hi Joann,

        In order to make matsoni, you'll need to order a matsoni starter culture.

    4. Layla at Real Food Real Health UK says

      October 14, 2015 at 10:45 pm

      Hi Jenny,
      I got myself a matsoni starter after reading this article a while back and love the simplicity of it. I've been culturing it with cream which makes a lovely thick yoghurt that is similar to Greek yogurt! Nom. But lately I've been trying going dairy free and have seen some improvements in my health. But I miss my matsoni! I was wondering if there's any way to use it as a starter for non-dairy milks? Do you have any experience with that? (I'm too lazy to use thermophilic starter). Thanks!

      Reply
      • Jenny says

        October 14, 2015 at 10:58 pm

        Hi Layla, No, you should use your starter for real milk. If you need to eat dairy-free, pick up a dairy-free starter.

    5. Cali says

      July 28, 2015 at 3:33 am

      Hi! Ive had matsoni ordered from CFH for about 2 wks now. With the intial starter, i would let it sit out for 36 hrs but forgot to refresh the starter in the fridge and treated it like kefir and just added milk and left on the counter for another 2 days. To my dismay, the yogurt overcultured and never recovered. I had to toss.

      Im now on my back up culture. I learned my lesson after countless chats and exchanges of photos with the nice folks at CFH. They told me that you really shouldnt culture the matsoni for more than 17 hrs or you can risk starving the bacteria and overculturing. For the past week, ive been culturing it 12 to 17 hrs max, putting it in fridge and restarting the process within a week. The yogurt smells and tastes fine but it doesnt look as thick as yours, moreso a little lumpy. What are your thoughts? Do you still have your yogurt?

      Reply
    6. Sarah H says

      April 22, 2015 at 3:35 pm

      Dear Jenny,

      Love learning about the different types of yogurt!

      My mother-in-law in India makes yogurt everyday from water buffalo milk. She simply heats the milk, maybe scalds it not sure, then when cool adds a tbsp or so of yesterday's yogurt. This makes a thin but very delicious yogurt. I thought I would just do what she did. I warmed raw milk and then added a couple tbsps of a store-bought yogurt. About once a week I repeat the process but using the yogurt I've cultured. Is this not a recommend method? Would you recommend I buy a starter and then preserve it separate from my batch of yogurt?

      Reply
      • Jenny says

        April 23, 2015 at 1:29 pm

        That's a fine method if you are using pasteurized milk or scalding the milk beforehand, if you're using straight raw milk, it's natuve bacteria will,overtake your starter and you will see a change (not necessarily positive) to the flavor and texture of the yogurt over time.

      • Sarah H says

        April 23, 2015 at 2:24 pm

        Thank you! I've learned so much from your blog/cookbook.

    7. rusudan says

      March 06, 2015 at 3:52 am

      Dear Jennie,

      Matsoni is Georgian word and is georgian product you are right it is very popular in Caucasus, but it is a gerogian product.

      For centuries Georgians have used matsoni as substitute for baby food, medication for digestive issues, as diet food, in baking and simply as a tasty snack.

      In Georgia matsoni is made at home or delivered fresh from the farmers. I make it weekly here in US.

      Thank you
      Rusudan

      Reply
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