Matsun (matzoni)

We prepare matzun Matsun - it is a sour-milk product related to traditional dishes of Armenian cuisine. In Georgia, matsun is called matzoni. Matsun is a fermented milk product obtained from milk through fermented fermentation. Matsun is used to make a variety of dishes (pancakes, dumplings, sauces, soups, desserts, drinks, baked goods), it can be eaten just like that, and decant, then the texture of the matsun will be as thick as cream cheese (called the expressed matzun Kamaz -macun). For the preparation of matsun milk must be fermented with matsun, but if there is no such opportunity, for the first time fatty sour cream will do, and in the subsequent times for preparation of the next portion of matsun it will be necessary to leave a little ready sour-milk product from the previous time. Milk and sour cream must be quality and natural, homemade - then the finished product will be of the highest quality!

We prepare matzun Matsun - it is a sour-milk product related to traditional dishes of Armenian cuisine. In Georgia, matsun is called matzoni. Matsun is a fermented milk product obtained from milk through fermented fermentation. Matsun is used to make a variety of dishes (pancakes, dumplings, sauces, soups, desserts, drinks, baked goods), it can be eaten just like that, and decant, then the texture of the matsun will be as thick as cream cheese (called the expressed matzun Kamaz -macun). For the preparation of matsun milk must be fermented with matsun, but if there is no such opportunity, for the first time fatty sour cream will do, and in the subsequent times for preparation of the next portion of matsun it will be necessary to leave a little ready sour-milk product from the previous time. Milk and sour cream must be quality and natural, homemade - then the finished product will be of the highest quality!

Ingredients:

• Milk 950 ml
• Sour cream 3 tbsp. l.

Instructions

• Step 1 For matsun, we need homemade milk and fatty sour cream at room temperature.
• Step 2 Milk is poured into a bucket or pan.
• Step 3 Bring the milk to a boil and remove it from the stove. Let the milk cool down a little - it should remain hot, but not with boiling water, not burning, even more in the direction of a warm one.
• Step 4 Add the sour cream to the milk. I used a very fat homemade sour cream.
• Step 5 Stir.
• Step 6 We pour the milk into a 1 liter jar and cover it with a lid. We wrap the jar with milk with a warm towel, and even better two, and leave in the room, preferably in the warmest place, for 12 hours. All this time, do not touch the milk, do not open it and shake it!
• Step 7 After 12 hours, the can is neatly stretched out and, without opening the lid, put the matsun in the refrigerator for another 10 hours. After you can use! Since my sour cream was oily, a thick thick crust like butter appeared on the surface, and underneath it - a delicate sour-milk product, fatty, thick, like our kefir, but almost without a sourness!
• Step 8 Ready matsun can stand in the fridge for a few days. Delicious! And, by the way, very useful!