Description
Learn how to make matsoni, a traditional Georgian yogurt, at home with just two simple ingredients. This creamy and tangy fermented dairy treat is easy to prepare and perfect for breakfast or a snack.
Ingredients
Scale
Ingredients:
- 4 cups whole milk (preferably non-ultra-pasteurized)
- 2 tablespoons matsoni starter culture or plain matsoni yogurt (with live active cultures)
Instructions
- Heat the Milk: Heat the milk in a saucepan over low to medium heat until it reaches about 110°F, then remove from heat.
- Prepare the Starter: If using refrigerated starter yogurt, let it sit at room temperature for 15–20 minutes. In a clean glass or ceramic container, whisk the starter yogurt into a small amount of the warm milk until smooth.
- Culture the Milk: Add the rest of the milk and stir well. Cover the container loosely and let it culture in a warm spot (around 100°F) for 12–24 hours, or until thickened to a custard-like texture.
- Refrigerate: Once set, refrigerate for at least 2 hours before enjoying.
Notes
- Matsoni ferments well at slightly cooler temperatures, so room temperature in most homes is sufficient.
- Save a few tablespoons of finished matsoni to use as the starter for your next batch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Fermenting
- Cuisine: Georgian
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
