Matsun Yogurt

One package contains 5 units of dry starter culture for preparing five portions of yogurt, each from 1 liter of milk.

Properties

This is a dairy product fermented by Lactobacterium mazuni, strain Karine 2. During the lactic acid fermentation process, milk proteins are broken down into smaller chains, making the product more easily absorbed by the body than milk. Matsun (matsoni) is a traditional Caucasian yogurt commonly used in Armenian and Georgian cuisine.

Preparation method

A key condition for preparing a high-quality product is clean utensils. All utensils used to prepare yogurt should be scalded with hot water or in an oven.

Boil 1 liter of milk for a few minutes and cool to a temperature of 38–42°C.
Dissolve the contents of one sachet in 50 ml of warm water or milk (34–35°C) and add to the remaining milk. Mix well.

Pour into containers for fermentation:

Using a yogurt maker: Pour the prepared mixture into yogurt jars and leave the device on for 5–12 hours. After that, remove the jars and place them in the refrigerator. The product will be ready after cooling.
Without a yogurt maker: Place the milk and starter mixture into a glass jar (1 liter) and maintain a constant temperature of 38–42°C (wrapped in a towel, blanket, etc.). The fermentation time is 6–12 hours. After this period, place the jar in the refrigerator. The product will be ready after cooling.

Note!

The product should not be overheated above 42°C – pay attention to the heating temperature of the yogurt maker.

Storage conditions

The starter should be stored in a dry, dark place at a temperature not exceeding 8°C.

Shelf life

2 years

Net weight:

5 g (5 sachets)