Difference between revisions of "Matsoni"
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File:Matsoni.jpg
Traditional jar of Matsoni (Georgia)
Matsoni, matson, matsoon, (Georgian: მაწონი mats'oni, Russian: мацони, Armenian: մածուն maçun) is a fermented milk product found in Caucasian cuisine.
It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria[1]. It supposedly originated from ancient Georgia and later propagated to many neighbor countries, e.g. Armenia.[2]
Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions.
In Japan, Caspian Sea Yogurt カスピ海ヨーグルト is popular; soy milk is sometimes added to the milk
References
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- Matsoni: The Countercultural Yogurt
- Delicious Georgian Cuisine – MATSONI /YOGHURT/ SOUP
- Source of Caspian Sea yogurt in New Zealandeo:Madzoni
ka:მაწონი ru:Мацони fi:Matsoni
ja:カスピ海ヨーグルト- ↑ Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007
- ↑ Goldstein, Darra: The Georgian Feast, s. 36, 51. University of California Press, 1999. ISBN 978-0-520-21929-8.
