Georgian cuisine is centuries old, and one outstanding example is matsoni, a Georgian product that has been produced since the antiquity period. It spread to neighboring countries of Georgia and is now used in the cuisine of many eastern countries.

How to Make Matsoni

The recipe was kept secret for centuries because matsoni was considered one of the foundations of longevity. It is a unique lactic acid product that is rich in minerals, bacteria, and vitamins A, B2, and B3. Matsoni is used to prevent Alzheimer’s, Parkinson’s, and heart diseases.

Eating cold matsoni during hot weather helps to balance body temperature and improve mood. It is also used on the skin to relieve sunburns. 

Matsoni is made from cow or buffalo milk. To make it, you need “dedo”(leaven) which is the remains of previously-made matsoni. Add fresh, separated, boiled milk into jars then wrap them tightly and leave them to sit for three to four hours in a cold location.

Buffalo matsoni is so thick that the final product needs to be cut with a knife.

Foods that Use Matsoni

Matsoni is an ingredient in numerous dishes like sauces, soups, and desserts. Matsoni with honey is eaten therapeutically and many people like to indulge in a refreshing watered-down matsoni beverage in the summertime.

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