Matsoni
Other Names : Matzoon, մածուն, matsun, მაწონი mats'oni, Caspian sea yogurt, カスピ海ヨーグルト
Matsoni is an Eastern European cultured dairy food with a heritage attributed to Bulgaria, Georgia, Armenia or Russia depending on who you talk to. Lore promises that matsoni will prolong life and there may be something to that as we’re just now beginning to understand the mechanisms surrounding how fermented and cultured foods benefit our long-term health. Matsoni is produced through unique strains of lactic acid bacteria which produce this mildly sour yogurt with a syrupy consistency. Children are particularly fond of it. Matsoni is particularly good for breakfast, but I also like it poured over fruit for dessert. Matsoni is also mesophillic so it requires very minimal effort to prepare. Just mix a starter culture with fresh milk and leave it on your counter to culture for a day or two depending on the temperature of your home.
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Special Precautions of Matsoni
Benefits and uses of Matsoni are
Caspian sea yogurt is what the Japanese call this product. It became wildly successful in Japan because the Japanese believe that eating the yogurt can prolong life. Dr. Mori Yukio, Professor Emeritus of Tokyo University, first introduced matsoni to Japan. He brought it from Georgia after his research showed that a village of people who consistently ate the yogurt lived longer than other people in the country. Today, the Japanese market has many products for matsoni including special yogurt makers called casupimeka and caspian sea yogurt powder. The abundance of good bacteria in this yogurt, such as Lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus, makes it a rich probiotic source. Probiotic materials aid in digestion. They also prevent harmful bacteria, such as candida from proliferating inside the body.
