Yogurt – useful properties of a fermented milk drink, step-by-step cooking at home

The content of the article

• What is yogurt
• The composition of the fermented milk drink
• Calorie content and glycemic index
• Useful properties
• For diet food
• Cooking Yogurt
• How to cook Georgian yogurt at home
• What is different from kefir
• Yogurt Recipe
• Classic recipe
• In a slow cooker
• In the yogurt maker
• What do yogurt eat
• Sour-milk vegetable salad
• With greens and nuts
• Cold soup
• Khachapuri on yogurt
• Harm and contraindications

Since ancient times, peoples from different countries and continents use various kinds of starter cultures. A traditional Caucasian sour-milk drink called yogurt can with dignity replace Greek yogurt or the more familiar kefir. It has many useful properties that have a beneficial effect on the human body. Matsoni is not difficult to make at home. On its basis, delicious and healthy dishes are prepared..

What is yogurt

Sourdough yogurt – a sour-milk drink, which is prepared from the milk of cows, sheep, goats, buffalo or a mixture thereof. Often you can find another, Armenian name, then people ask themselves what is Matsun? In Georgia, sourdough is called matsoni, and in Armenia – matsun. The name of the product is literally translated from Armenian as “sour milk”. Georgian matsoni and Armenian matsun are widespread in the Caucasus, the Middle East and Asia Minor.

The composition of the fermented milk drink

The main microflora of the drink are thermophilic lactic streptococci and Bulgarian stick. In addition to sour milk bacteria, the following nutrients are part of Georgian yogurt:

• proteins and essential amino acids;
• ash;
• organic acids;
• mono- and disaccharides;
• micro and macro elements: potassium, calcium, magnesium, iron, phosphorus;
• vitamins: A, C, D, PP, group B.

Calorie content and glycemic index

Caucasian yogurt is a low-calorie food product. Its energy value is only 63 kcal per 100 grams. Even a fermented milk drink has a relatively low glycemic index, which is 20. Due to these properties, Caucasian yogurt is a dietary food product, it is well absorbed. Using it in its pure form or as a dressing for dishes, you can improve health and adjust weight.

Useful properties

Due to its beneficial properties, yogurt is called a “drink of long-livers”. Moderate consumption of Caucasian yogurt has a rejuvenating effect, slows down the aging process. The famous benefits of yogurt are as follows:

1. The drink eliminates pathogenic intestinal microflora, improves the digestive tract. This qualitatively affects the condition of the skin, acne, irritation pass, tone increases and wrinkles are smoothed out.
2. It has a beneficial effect on the cardiovascular system, normalizes cholesterol, releases blood vessels from plaques, improves blood circulation.
3. Increases immunity due to the fact that it contains vitamins.
4. Normalizes the functioning of the nervous system, helps to cope with irritability, nervousness, insomnia.
5. Caucasian yogurt can be included in the diet for people who want to gain muscle mass, since it has anabolic properties. This feature will also help to lose weight due to the fact that muscle tissue will spend more energy (calories).

For diet food

Georgian yogurt, due to its dietary properties, can replace kefir, which is part of many diets and healthy eating programs. A glass of yogurt will become a full snack, you can still drink it 2-3 hours before bedtime to satisfy your hunger. Matsun can make protein shakes. Often chopped dried fruits (dried apricots, prunes) and nuts are added to it. This drink is better not to abuse, it has a mild laxative effect. Eat yogurt during weight loss should be for the following reasons:

• satisfies hunger;
• destroys fat cells;
• calms nerves;
• saturates the body with vitamins;
• cleanses the intestines;
• strengthens the immune system.

Cooking Yogurt

Yogurt of Caucasian origin is used in cooking for the following purposes:

• As a salad dressing, cereals.
• Based on it, sauces for fish and meat dishes are prepared.
• The fermented milk product is added to the dough (including khachapuri), it serves as a natural baking powder.
• It is the basis of cold soups, such as okroshka or a required component of the Azerbaijani dish “Dovga”.
• Matsuna with herbs and spices makes an excellent pasta for sandwiches.

How to cook Georgian yogurt at home

To prepare Georgian yogurt, milk is heated to 90 ° C, then it is cooled to 50 ° C and a special sourdough based on a Bulgarian stick is added. After which the product is ripened at a constant temperature of 37 ° C for 3-4 hours. When the drink has matured, it is rearranged in a cool place with a temperature regime of +2 to + 8 ° C. Thanks to this, the fermentation process stops, and the drink becomes thick.

What is different from kefir

Caucasian yogurt is a fermented milk product for an amateur. According to its taste characteristics, it differs from the usual kefir. Matsun has a more sour taste with a hint of pungency. By consistency, it is more reminiscent of sour Greek yogurt. This texture is achieved through the use of a Bulgarian stick, which is used to prepare many dairy products.

Yogurt Recipe

Cooking Caucasian yogurt at home is not difficult. The main thing in this matter is to provide comfortable conditions for the growth of sour milk bacteria. It is necessary to maintain a constantly warm temperature in the container in which yogurt is prepared. Ideally, kitchen assistants such as a slow cooker and a yogurt maker can cope with this task. If your kitchen does not have such appliances, then an ordinary pan and a warm blanket will do..

Classic recipe

• Time: 5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 63 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Caucasian.
• Difficulty: Easy.

You can cook yogurt according to the classic recipe at home using the proven “grandfather” method. Heated milk with sourdough must be wrapped tightly with a blanket or any other dense cloth that will not release heat, and put in a secluded place. It is important that there are no drafts, otherwise sharp changes in temperature can adversely affect the reproduction of lactic acid bacteria.

Ingredients:

• milk – 1 l;
• sourdough yogurt – 2 tbsp. l or a store bag.

Cooking method:

1. Heat the milk well, but do not boil, it should have a temperature of about 90 ° C.
2. Then cool to 40 ° C. If there is no cooking thermometer, dip your finger in milk, if you can hold it for a couple of seconds, then the temperature is suitable.
3. Lay the leaven, stir well.
4. The vessel is put in a warm place for 4-5 hours, while wrapped in a warm blanket.
5. If your oven allows you to set the temperature, then yogurt for the specified time at 50 ° C.
6. When the drink has matured, drain the whey and cool the thick residue.

In a slow cooker

• Time: 8 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 63 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Caucasian.
• Difficulty: Easy.

If you have a crock-pot in your house, then there will be no problems with making matsuna. It maintains a constant temperature throughout the cooking time, which guarantees the correct structure of yogurt – thick and tender. You can not withstand all 8 hours of the standard program, and get a sour-milk drink after 4-5 hours, as in the classic recipe.

Ingredients:

• milk – 1 l;
• yogurt – 150 g.

Cooking method:

1. Pour milk into the multicooker bowl.
2. Close the lid, set the cooking mode for 5-10 minutes.
3. After a beep, open the lid and allow the milk to cool slightly..
4. If a film has formed, remove it..
5. In a separate container, mix to the uniformity a few tablespoons of warm milk with ready yogurt.
6. Put the mixture into the bowl, mix again.
7. On the display, set the standard mode “Yogurt” or “Multipovar” with a temperature of 40 ° C, for 8 hours.
8. After the sound signal, remove the cup, drain the resulting serum (it can be useful for preparing other dishes), send the remainder to cool directly in the cup or pour into a glass or clay container.

In the yogurt maker

• Time: 10 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 63 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Caucasian.
• Difficulty: Easy.

The advantage of using yogurt makers for yogurt is that the drink is immediately prepared in portioned containers. If you could not find a real Caucasian drink, then for starter culture you can use natural yogurt without additives or sour cream. Matsun on sour cream sourdough does not work the first time, the Bulgarian stick ripens only on the seventh re-souring.

Ingredients:

• milk – 1 l;
• matsoni – 2 tbsp. l.

Cooking method:

1. Heat pasteurized milk, remove from heat a few seconds before boiling.
2. Cool to 40 ° C.
3. Add leaven, mix until smooth..
4. Pour the workpiece into containers and turn on the yogurt maker.
5. Leave 10 hours or better at night.
6. Put Georgian yogurt in the refrigerator to get a thick consistency.

What do yogurt eat

Yogurt of Caucasian origin is used as a dressing for vegetable salads. Based on it, spicy snacks, pasta for sandwiches are prepared. It is a basic ingredient in cold soups, such as okroshka or traditional Caucasian first courses. In addition, this type of yogurt is added to the dough, from which bread, tortillas and the famous Georgian pastries – khachapuri are baked.

Sour-milk vegetable salad

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 34 kcal / 100 grams.
• Purpose: for lunch, dinner, side dish.
• Cuisine: Caucasian.
• Difficulty: Easy.

The fermented milk product matsun goes well with fresh vegetables, so it is often used as dressing for salads. Such a dish will be less high-calorie compared to salads that are seasoned with mayonnaise or sour cream. You can experiment with the composition of the recipe, based on your taste preferences, add your favorite vegetables, herbs and spices. Matsun goes well with pungent flavors.

Ingredients:

• yogurt – 300 g;
• cucumbers – 6 pcs.;
• radish – 6 pcs.;
• dill – 60 g;
• parsley – 60 g;
• green onions – 60 g;
• garlic – 3 cloves;
• salt to taste.

Cooking method:

1. Wash vegetables well, dry with a paper or kitchen towel.
2. Quarter cucumbers and radishes.
3. Finely chop the dill and parsley.
4. Cut green onions into thin rings.
5. Peel the garlic, pass through a press.
6. Add Georgian yogurt and salt to taste, mix well.

With greens and nuts

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 107 kcal / 100 grams.
• Purpose: for appetizer, side dish.
• Cuisine: Caucasian.
• Difficulty: Easy.

To prepare this savory snack, you need to prepare the matsun in a special way. It must be squeezed out to form a granular product similar to cottage cheese. Matsun goes well with herbs and nuts. Walnuts are mainly used for snacks. The parsley declared in the recipe can be replaced with dill, basil or a mixture thereof. An appetizer is placed on bread or used as a spicy additive to main courses.

Ingredients:

• matsoni – 500 g;
• walnuts – 50 g;
• parsley – 50 g;
• salt to taste.

Cooking method:

1. For this snack, it is necessary to squeeze a dairy product to get rid of excess fluid. Use multiple layers of gauze or canvas bag.
2. Grind the nuts in a blender using a rolling pin or knife.
3. Finely chop the parsley.
4. Mix all the ingredients, add salt to taste.
5. Serve with rye bread or whole grain bread.

Cold soup

• Time: 20 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 107 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Caucasian.
• Difficulty: Easy.

A simple cold matzoni-based soup resembles okroshka. It contains vegetables, herbs, eggs and a dairy product. In industrial yogurt, slight gassing is allowed. If you are using a store product, you can dilute the soup with ordinary drinking water. In Georgian homemade yogurt, it is better to add mineral water with gas, this will add zest to the soup.

Ingredients:

• yogurt – 180 g;
• mineral water with gas – 100 ml;
• radish – 2 pcs.;
• cucumbers – 1 pc.;
• eggs – 1 pc.;
• dill – 5 g;
• green onions – 5 g;
• salt, black pepper, ice – optional.

Cooking method:

1. Rinse the vegetables, cut into thin strips, transfer to a presentation plate.
2. Hard boil the egg.
3. Wash greens, dry, finely chop, add to vegetables.
4. Peel the boiled egg, separate the yolk from the protein.
5. Protein grate on a coarse grater.
6. Separately mix yogurt, mineral water, salt and pepper.
7. Refill the contents of the plate.
8. Before serving, grate the egg yolk on a coarse grater and sprinkle on top.

Khachapuri on yogurt

• Time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 215 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Georgian.
• Difficulty: medium.

Georgian yogurt is the key to delicious Adjarian khachapuri. Adding this fermented milk product to the dough makes it lush and gives a special taste. The recipe uses Imereti cheese. If you could not find this variety, then it can be replaced by another salty type of cheese, for example, suluguni or mozzarella. Serve khachapuri with fresh vegetables and herbs.

Ingredients:

• matsoni – 500 g;
• wheat flour – 600 g;
• Imereti cheese – 500 g;
• butter – 50 g;
• eggs – 9 pcs.;
• sugar – 5 g;
• salt – 5 g;
• soda – 5 g;
• vinegar to taste.

Cooking method:

1. Sift flour into a bowl, beat 2 eggs, add sugar, salt, butter, pour yogurt and soda, slaked with vinegar. Leave some butter and yogurt for the filling..
2. Knead a tight dough, cover it with a towel and send to a warm place for 45 minutes.
3. After this time, knead the dough and leave for another 20 minutes.
4. For the filling, grate the cheese, add the yolk of one egg, the remaining butter and matsun, mix, let it brew for 15 minutes.
5. Divide the dough into 6 pieces.
6. Roll one piece no more than 1 cm thick.
7. Fold the edges on both sides with a tube.
8. Clamp the ends so that the workpiece looks like a boat.
9. Spread the center of the workpiece a little, lay out the filling, grease the dough with an egg.
10. Make another 5 khachapuri, transfer to a baking sheet and send to bake for 15 minutes at 220 ° C.
11. Remove the pan, pour 1 egg into each khachapuri without damaging the yolk.
12. Bake another 5 minutes.
13. Transfer hot khachapuri to serving plates, decorate with fresh herbs if desired.

Harm and contraindications

Despite all the benefits of yogurt, this sour-milk drink should not be consumed by people with stomach diseases and high acidity. If the use of Caucasian yogurt causes discomfort, you should seek help from your doctor. Matsun can cause deterioration in serious diseases such as:

• pancreatitis
• hepatitis;
• urolithiasis disease.