One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Matsoni (Georgian name), matsun (Armenian name) is a traditional fermented milk product of Caucasian cuisine. In fact, yogurt is a "Caucasian yogurt." As well as the classic Bulgarian yoghurt it contains Streptococcus thermophilus and the Bulgarian Bacillus, but unlike his fellow Balkan the bacterial composition is not restricted to these cultures. Lactobacillus acidophilus and L. casei that are included with yogurt, give this product original refreshing taste, southern temperament and unique healing properties. According to legend, yogurt is a source of youth and longevity of the elders. For the preparation of yoghurt using cow, sometimes goat or sheep milk.
Bacterial composition: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei.
HOW to make HOMEMADE Matsoni (matsun):
Boiled for 5 minutes, the milk is cooled to a temperature (35 to 40) ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature (35 to 40) ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature of (37 - 40) ° C to clot formation.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
