Difference between revisions of "Matsoni"
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| + | Other Names : Matzoon, մածուն, matsun, მაწონი mats'oni<br> | ||
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.<br> | 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.<br> | ||
See also : | See also : | ||
Revision as of 02:41, 10 January 2014
Other Names : Matzoon, մածուն, matsun, მაწონი mats'oni
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.
See also :
