Matsoni is Georgian sour milk product rich with proteins, fats, carbohydrates, vitamins A, B2, PP, Beta-carotene, and minerals. Matsoni's fermenting bacteria is wholesome for a human organism. Caucasians even have a legend on Matsoni, according to which its recipe was hidden for centuries as it kept the secret of Caucasians' longevity.
Matsoni kills thirst and hunger, has a soothing effect and it’s recommended to eat before sleep. It decreases the level of cholesterol and excretes toxins from the body. Human body accepts Matsoni better than milk and as a non-pasteurized product including microorganisms it’s much healthier for the body.
In the 80th of the XX century, scientists discovered that Matsoni prevents diseases like Parkinson, Alzheimer, and innate heart illnesses. Japanese scientists had specially visited Georgia to research it and later brought Matsoni recipe back to Japan for mass production.
Genuine Matsoni is prepared only using natural milk and Matsoni base. Matsoni prepared in any other ways, cannot be considered as a natural product.
Eastern kitchen has quite some variations of matsoni soups and beverages.
Eastern and Southern Georgians prepare Matsoni soup in slightly different Manner. Eastern Georgians stew onions in butter or boiled butter and add coriander, mint and sometimes even dill. Meskhetians dress it with crushed garlic cloves, while Armenians mix wheat groats or rice in it. Matsoni is the major ingredient of pancakes, cookies, and pastries.
Matsoni makes a lovely sauce for salads, while mixed with water it turns into a refreshing beverage.
