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What is matsoni and how do you make it at home?

A Georgian fermented milk product and a home method.

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Short answer

Matsoni is a Georgian fermented milk product made from cow or buffalo milk, produced since antiquity. At home it is made from boiled milk and the starter "dedo" (what is left of the previous matsoni): the jars are wrapped tightly and left for 3–4 hours. Matsoni goes into sauces, soups and desserts, is eaten with honey and is diluted into a summer drink.

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Why

  1. Matsoni is a fermented milk product that has been made since ancient times.
  2. The starter is what is left of the previous batch of matsoni (called "dedo" in Georgian).
  3. Matsoni is made from cow or buffalo milk, and thick buffalo matsoni is cut with a knife once set.

Details

Matsoni is made from cow or buffalo milk and the starter "dedo", the remains of previously made matsoni.

Method:

  1. Boil the milk.
  2. Pour the milk into jars and add the dedo.
  3. Wrap the jars tightly.
  4. Leave the jars for 3–4 hours.

Matsoni is used in sauces, soups and desserts, eaten with honey and diluted with water into a summer drink.

Names of other dishes are collected in what Georgian dishes are called, and for more to try see what food to try in Georgia.

Tip

Keep some of the finished matsoni as the dedo for the next batch.

What may differ

The 3–4 hours is a guide: it depends on the milk, the starter and the place where the jars stand. Buffalo matsoni comes out very thick.

Common misconception

Matsoni is made only from cow milk.

What actually happens

Matsoni is made from cow or buffalo milk.

People also ask

  • What is matsoni?
  • How do you make matsoni at home?

Sources

This answer is for reference. Judge the standing time by how thick the matsoni becomes.

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