Preparation of Georgian matzoni at home

Everyone has long known that in order to preserve health and youth, one must first of all care about such an important organ as the intestine. If it works "like a clock," then food is digested on time and does not slag the entire body. In the opposite case, because of the pathogenic flora, toxins are poisoned by putrefactive processes. Therefore, people suffering from diseases of the digestive system need to pay special attention to balanced nutrition, which should be full and correct. It is necessary to include porridge, vegetables, fruits and lactic products in your diet. The latter will be discussed in this article. After all, they all contain the real cure for the intestines - the "bacteria of youth", thanks to which the microflora is normalized.

Useful homemade milk products

Kefir, ryazhenka, sour cream - with these store products, of course, everyone knows everything. Is it possible to do something by yourself? The simplest drink is curdled milk, which is obtained from milk that is sour at room temperature. You can also make other useful products using leaven, for example, ayran or matzoni, at home. These are drinks of the peoples of the Caucasus, which have always been famous for a large number of long-livers. What is the secret of maintaining good health? Of course, in the first place, the whole thing is in the diet, saturated with ecologically pure sour-milk products.

How to make a matzoni at home

This ancient Georgian drink is popular especially in the summer as a refreshing dish in the heat. Matzoni serves as the basis for cold soups, dairy dressings for salads and other dishes, and when diluted with water it turns into tan (refreshing drinking liquid). Traditionally, the home made Matzoni is made from natural fat cow, goat or sheep milk. It is believed that the most delicious is obtained by mixing several species.

Home matzoni. The recipe for the fermentation of milk

1. If you are using medium-fat shop milk, mix it with cream in a 2: 1 ratio. Then the made matzoni at home will be more like a product prepared by their natural ingredients.
2. Preheat the mixture to a temperature of 90 degrees, but do not boil.
3. As a starter, it is best to take a shop matzoni. If you do not have one, sour cream is 30% fat. For one liter of prepared liquid, take it about 120-150 g.
4. After a partial cooling of the milk (up to 45-50 degrees), you can start the ferment of the matzoni. At home, it is important to more accurately determine the temperature, which is quite problematic without a special thermometer. Try it with your finger down. If the milk is so hot that you can tolerate, then the time to start cooking is selected on time. Pour part of the pan into a bowl to sour cream and mix by dissolving.
5. Connect the two liquids, cover and wrap them in a warm place. The time for fermentation is not less than 4-5 hours. It is advisable not to move the dishes during souring, so that the whey does not "peel off". But at the same time it is very important not to miss the moment when the matzoni is ready. Occasionally looking at the milk, watch the thickening. Once the product has acquired a dense texture, it must be cooled. If the milk "does not mature", then the drink turns liquid, and if it is excessively fermented, it will acquire a sour taste. We hope that after several attempts your matzoni will not be worse than the natural product of Georgian cuisine! Try to eat useful products of your own making!