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Matsoni (Georgian მაწონი, Russian мацони) is a yoghurt-like dairy product. It is started with Lactococcus lactis subsp. cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture. It is milder in taste than other varieties of yoghurts since it has less sour and alcohol. It supposedly originated from Georgia, Romania or Turkmenistan.
Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from pervious productions. To ferment, add a teaspoon sour cream or yoghurt per 1 liter (0.22 gal, 33.81 oz) boiled and cooled down to 50-60 degrees celsius milk. Production takes 1-3 days (depending on environment temperature and milk's quality) to produce the first generation of culture.
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- This page was last modified on 24 September 2008, at 21:05.
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