Matsoni: calorie content and beneficial properties

Matsun (matsoni)

Matsun (matsoni) is a fermented milk drink made from boiled milk of cattle, sheep or a mixture of both. Milk is fermented by adding a starter (Bulgarian bacillus or heat-loving lactic streptococci). The result is a drink with light notes of bitterness. This product has Caucasian roots. It is a traditional component of Armenian and Georgian national cuisines.

In general, matsun is considered a typical product of the ancient peoples who inhabited not only Anatolia (Asia Minor) and Mesopotamia (Middle East), but also lived along the entire Great Silk Road from the Himalayas to Europe.

Did you know?
Ilya Mechnikov considered the Bulgarian bacillus, the main microflora of matsoni, to be the main “weapon” in the fight against aging.

How to make homemade matsoni

Matsoni or gatikh is made from boiled milk. This fact alone deprives the product of most pathogenic bacteria. Boiled milk is poured into clean jars or an enamel pan. And leave until cooled. When it becomes warm (40–50°C), add the starter. Sourdough is added at the rate of 1 tablespoon per 1 liter of milk. Then the milk is thoroughly mixed, closed, wrapped in something warm and left to mature for 8–10 hours.

We recommend reading: What are the benefits of sbiten: composition, recipes, harm to health

A yellowish or white foam forms on the surface of the matsoni, in which most of the fat is concentrated. It is denser, thicker than the foam formed when milk is boiled, sweetish and tasty. Children especially love to collect foam.

The cream (gaimag) is skimmed off buffalo milk before boiling it. But even in this case, the product turns out rich and thick.

A little history and etymology

It is believed that the matsoni turned out completely by accident. Warm fresh milk was poured into a vessel, on the walls of which curdled milk remained. The sour dairy product was combined with a fresh one, and the result was a new one, with an unusual taste. Georgians call this fermented milk drink matsoni, Armenians call it matsun, and Slavs call it homemade. Whatever the name, it’s all “sour milk”: this is how “matsun” is translated from Armenian.

It is believed that the word “matsun” came from mixing two verbs: “matsnul” (to sour, sour) and “matsuts”anel” (to ferment).

Most likely, the name has Indo-European roots, and cognate words are found in related languages. For example, in Persian “māst” means “yogurt”, and in Sanskrit “mastu” means “sour cream”.

Studying the composition

The basis of matsun is milk. Therefore, it contains all the beneficial elements contained in this drink.

Vitamins and minerals

Minerals:

BJU and calorie content of matsoni made from cow's milk

The calorie content of matsoni made from cow's milk is 54 kcal per 100 grams. It contains:

• proteins - 2.8 g;
• fat - 3.2 g;
• carbohydrates - 3.6 g.

The calorie content of a low-fat product is 40 kcal per 100 grams. It contains:

• proteins - 2.9 g;
• fat - 1.5 g;
• carbohydrates - 3.6 g.

Drink composition and calorie content

The calorie content of a traditional drink of Caucasian cuisine is 55 kcal per 100 grams of product (3.2 g protein; 2.4 g fat; 3.5 g carbohydrates). The overall nutritional value of the drink can be affected by the fat content of the milk used to prepare matsun (goat milk is considered the most nutritious: the calorie content of matsun prepared with it will be 65 kcal). The drink is beneficial for the body due to bacteria that improve the functioning of the gastrointestinal tract, and due to other valuable components of the composition: vitamins A, PP, microelements, amino acids. The healing qualities of each element, as well as the harm from the abuse of food additives, have been carefully studied, and information about the benefits of the drink has been time-tested.

Relevant! The glycemic index of matsun is 20 units. This fermented milk product is indicated for people suffering from diabetes, as it effectively fights excess weight and removes “bad” cholesterol from the body, cleansing the walls of blood vessels.

Chemistry of a healthy body: composition of matsoni

1. The national drink of the highlanders is distinguished by its high content of calcium (Ca), a building material for bone tissue. Calcium deficiency is observed in older people and in people who do not follow the rules of a healthy lifestyle. Lack of calcium causes fractures, thinning of bone tissue, tooth decay and splitting of nails at a young age. Matsoni, like any fermented milk product, is the leader in calcium content in its composition, and has a greater degree of bioavailability than milk (that is, it is easier to digest).
2. Sodium (Na) - necessary for the prevention of cardiovascular diseases; to maintain water and acid balance; for productive functioning of the gastrointestinal tract.
3. Phosphorus (P) - restores damaged cell membranes, improves metabolism, maintains visual acuity, regulates hormonal levels and central nervous system activity.
4. Nicotinamide (vitamin B3, vitamin PP or nicotinic acid) - used in most dietary supplements to accelerate hair growth, is widely used in cosmetology to improve complexion, cleanse the skin, strengthen hair follicles, and combat splitting nails.
5. Riboflavin (vitamin B2) is a Georgian drink that was called the “elixir of youth” for a reason. B vitamins (in particular, riboflavin) have a pronounced cosmetic effect, improving the condition of the skin, hair and nails
6. Choline is a substance close to vitamins. It is responsible for brain health: strengthens memory, prevents the development of senile dementia and Alzheimer's disease, and increases concentration.

This is interesting! Acidophilus bacillus (bifidobacterium) is a living microorganism that lives in the acidic environment of the digestive tract of humans and some animals. Acidophilus bacillus processes lactose from food, converting it into lactic acid. The benefit of the microorganism is not only to improve the functioning of the gastrointestinal tract, but also to suppress pathogenic bacteria by creating an acidic environment inside the human body.

What is the benefit of the product?

Together with the lactic acid product, beneficial bacteria enter the human intestine, which tidy up the digestive system, eliminate dysbacteriosis, and also increase the body’s protective function.
Also, matsoni and its components have the following properties:

• calcium is the main element for the formation of bones, teeth, nails, hair;
• Vitamin D helps the body absorb calcium;
• potassium improves the functioning of the cardiovascular system, prevents the development of atherosclerosis and heart attack;
• protein takes an active part in the formation of cells and muscle tissue;
• low calorie content allows matsoni to be a component of the diet menu;
• vitamins and easily digestible protein tone the body;
• able to remove bad cholesterol from the body;

• has a beneficial effect on the condition of the liver, cleansing it;
• has a diuretic effect.

Is it possible

There are no data on the benefits or harms of matsoni for pregnant women, lactating women and children. Since this is a fermented milk drink, we will proceed from the recommendations for the use of this group of products.

Pregnant and lactating

Fermented milk products have always been considered the best alternative to regular milk. They are more easily absorbed by the body and have a beneficial effect on the state of the intestinal microflora and its functioning.

Therefore, their use during pregnancy will help avoid dysbiosis and solve problems with the administration of natural needs. The vitamins and minerals included in the composition normalize the vitamin and mineral balance in a woman’s body. Fermented milk products can also improve lactation and milk composition.

For children

You can start giving lactic acid products to children when their digestive system and kidneys are ready to process all the components of the product. This occurs around the age of 8-9 months.

Important!
At the beginning of taking fermented milk products, their volume should not exceed 200 milliliters.

How to cook matsoni at home

The recipe is very simple. You will need a liter of milk and a tablespoon of thick milk. Pour the milk into a saucepan and heat it to somewhere around 50-60°C. Next, pour the warm milk into any convenient vessel (container) and add sour cream to it. Stir a little. Cover the container with a thick cloth and place in a warm place for 8 hours. After the time has passed, take out the container.

Important!
If a thick layer has formed, then the matsoni is ready.
Use a spoon to remove the thick layer (it will be a new leaven) and you can drink it.

How to drink matsoni correctly

Gatykhs are almost never eaten for breakfast. This food is mainly for lunch time. You can eat a bowl at night, an hour and a half before bedtime. It is quickly absorbed and does not cause heaviness in the stomach.

Gatykh is added as a seasoning to dolma, kkyukyu, that is, a dish prepared from green beans and eggs, to khingali, or to boiled pasta.

Gatykh amazingly levels out, softens the fat content of food, and helps fats to be better absorbed.

The salad will become much healthier if you replace the spicy mayonnaise with vinegar with gatikh. It is also used to season borscht instead of sour cream or mayonnaise.

Other dairy products

Let's look at other healthy dairy products.

Butter

Beneficial features:

• helps with problems with the gastrointestinal tract;
• reduces the risk of cancer;
• the main source of energy, especially in the cold season;
• actively participates in the renewal of brain cells.

It can be harmful if consumed in large quantities, as well as if it is of poor quality.

Tang

Beneficial features:

• normalizes digestion;

• helps solve the problem of constipation;
• removes bile;
• strengthens the cardiovascular system;
• normalizes blood pressure;
• lowers cholesterol levels;
• improves kidney function;
• increases the body's protective functions.

Harm from the drink is possible in case of individual intolerance to its components and improper preparation.
Did you know?
In Transcaucasia, tan is prepared from matsoni.

Whey

Beneficial features:

• strengthens the immune system;
• normalizes digestion;
• normalizes water-salt balance;
• eliminates swelling;
• useful for heart patients and hypertensive patients;
• fights depression;
• reduces appetite, which means normalizes weight;
• restores hair well.

Contraindicated for people with individual intolerance to components and those whose bodies cannot digest lactose. Having become familiar with the beneficial properties of matsun, it becomes clear why mountain peoples cannot do without this drink, because it is not only a storehouse of useful substances, but also a source of energy. And in the hot season, chilled matsoni perfectly quenches thirst.

Matsoni is a fermented milk product originally from the Caucasus. This drink is rich in essential amino acids, vitamins and has high nutritional value. In its homeland, matsoni is proudly called the drink of beauty and youth.

Matsoni: benefit or harm?

Beneficial features

Matsoni contains lactic acid bacteria, which prevent the development of harmful microorganisms in the intestines. And sourdough promotes better functioning of the digestive tract and reduces cholesterol levels in the blood.

Matsoni perfectly quenches thirst, so it is extremely useful for people who play sports and is very useful in hot weather. This drink also removes harmful substances from the body and improves the functioning of the nervous system. Therefore, it is recommended to drink it at night.

Due to the low calorie content of this product, it is indispensable for those who prefer dietary nutrition.

What is matsoni

Matsoni is a drink made from cow or goat milk. In fact, this is an analogue of the well-known yogurt, although matsoni has significant differences both in taste and in the method of preparation. Curdled milk is the result of natural sour milk. Matsoni cannot be obtained in this way. Its preparation is also based on the fermentation of milk under special temperature conditions. This is the main secret of the Caucasian drink.

Matsoni tastes quite sour and spicy. It is many times more sour than kefir. In a store-bought drink, you can notice a slight gas formation, which adds zest to its already incomparable taste. Its consistency is quite dense and strongly resembles thick sour cream.

A little history

The historical homeland of matsoni is the Caucasus. This drink became known more than 200 years ago. The highlanders kept the recipe for its preparation a secret for a long time. According to legend, matsoni has healing powers and is the source of longevity for Caucasian elders. At the beginning of the twentieth century, this drink interested the Russian scientist Ilya Mechnikov. After conducting research, he came to the conclusion that matsoni is indeed very useful.

The calorie content of matsoni is low. 100 g of drink contains only 56 calories

What are the benefits of matsoni

The beneficial properties of matsoni are no longer in doubt among scientists. This drink is rich in phosphorus, magnesium, calcium, protein, vitamins D and A, as well as beneficial bacteria. The latter destroy pathogenic microflora located in the human intestine and causing many dangerous diseases, including premature aging. Matsoni is perfectly absorbed by the body and quenches hunger and thirst well. In addition, it will help remove toxic substances and bad cholesterol from the body, which is especially important during fasting days and diets. One glass of matsoni before bed will calm the nervous system and help you fall asleep quickly.

Despite all the usefulness of matsoni, this fermented milk elixir has contraindications. It should be used with caution by those who have problems with the intestines and stomach. For peptic ulcers, erosive gastritis, cholelithiasis and pancreatitis, you should consult a doctor before consuming matsoni. Otherwise, this drink may worsen the existing problem.

The benefits of matsoni for the body

It is no coincidence that matsoni was born in the south. A glass of cool product pleasantly cools and lowers the temperature. Gatykh sauce with crushed garlic lowers blood pressure, and therefore in Azerbaijan it is served with lamb dolma, the meat of which increases blood pressure.

Gatykh is useful for hypertensive patients. It can temporarily replace vasodilator pills.

A fresh drink is given to drink for stomach upsets, intestinal poisoning and vomiting. Bifidobacteria and lactobacilli will alleviate the condition and benefit an exhausted stomach. You can also drink it for constipation; it softens stool and makes it easier to pass.

People learned that this drink contains beneficial bifidobacteria, lactobacilli, Bacillus bulgaricus, and other microorganisms a couple of decades ago. And we didn’t think about it before. All beneficial properties of the product were revealed as a result of its daily use. People who were engaged in cattle breeding ate katuk and other fermented milk products and lived long. They knew almost no problems with the stomach and intestines.

Let me tell you another small but useful secret. A glass of cool gatikh or ayran with a pinch of salt can relieve a hangover in the morning.

Is this product good for children and pregnant women? This dairy product is not contraindicated for expectant mothers; it is absorbed much better than milk, and therefore is recommended for consumption in its pure form or in combination with berries and fruits. But still, it is not recommended to abuse matsoni; you should not drink more than 500 ml per day.

As for children, it is not recommended to introduce matsoni into their diet before they reach one year of age. It is best to prepare the drink in a blender in combination with fruit.

How to cook matsoni at home

Ingredients: - 1 liter of milk; - 300 g of yogurt.

Preparation Heat the milk to a temperature of 50–55 degrees. To prepare matsoni, it is better to take village milk. The ideal option is milk from Abkhazian cows. In the Caucasus they consider it the most useful.

Cool the heated milk to 35–40 degrees, pour in the yogurt, close the container with a lid and wrap it in a warm blanket. Yogurt for making matsoni should not contain flavorings or dyes.

Matsoni

- a fermented milk drink that was invented in the Caucasus (see photo). Another name is also known - matsun. This drink is fermented milk. The composition of the matsoni starter is very similar to yogurt, but at the same time this drink has a slightly sharp taste and slight gas formation.

The matsoni recipe has been known for a huge amount of time, but it was kept secret for quite a long time, as it was equated to the elixir of youth.

Today, to prepare this drink, you can use any milk, which is first heated to 90 degrees, and then cooled to 50. After this, starter is introduced into it. After this, the drink should infuse for 4 hours in a warm place to become thick. True matsoni healers claim that the most delicious and authentic drink is obtained from the milk of Abkhazian cows.

How to store?

The duration of storage of matsoni depends on the amount of whey in the drink, so the less it is, the longer the shelf life. A product prepared in compliance with all the rules will remain fresh for several months.

Beneficial features

The benefits of matsoni have been known for a huge amount of time. In ancient times, this drink was considered healing.

First of all, it will be appreciated by people who are actively involved in sports, since matsoni perfectly quenches hunger and thirst, and it also has an anabolic effect and promotes the formation of muscle tissue. This drink has a calming effect and helps cope with stress and get rid of insomnia. In addition, matsoni helps remove “bad” cholesterol and toxins from the body. All this allows you to use this fermented milk product while losing weight. In addition, it is worth mentioning the low calorie content of this drink.

This product contains beneficial microorganisms that perfectly fight harmful intestinal microflora. In addition, sourdough has the ability to increase blood circulation and improve the functioning of the kidneys, liver and intestines. It is also worth saying that matsoni is an excellent pain reliever and healing agent for burns.

This product contains beta-carotene, which is essential for vision. This drink also contains phosphorus and calcium, which strengthens bone tissue. Matsoni also contains potassium, which has a beneficial effect on the activity of the cardiovascular system. Thanks to the presence of sodium, the activity of the nervous system improves.

Use in cooking

Given its unusual taste, matsoni can act as an independent product or as an additive to a huge number of dishes. For example, it can be used in the recipe for first courses and various sauces. In addition, matsoni can be used for baking vegetables and meat.

This drink is included in the dough recipe for popular khachapuri.

It can also be used instead of sour cream, for example, in okroshka. You can put herbs, spices and garlic in matsoni, which will result in an excellent spread for sandwiches.

How to cook matsoni at home?

There are many different options for making this drink at home, here is one of them.

Take 1 liter of milk and 280 g of natural yogurt without additives. To begin with, the milk is heated to 50 degrees, and then cooled to 40. Then it is mixed with yogurt, covered with a lid, wrapped in a warm blanket and left for 7 hours. After the time has elapsed, the matsoni is ready for use.

Harm of matsoni and contraindications

Matsoni can be harmful to people with individual intolerance to the product. You should not abuse this drink if you have problems with the intestines and stomach. Before consuming matsoni, it is recommended to consult a doctor for people with gastritis, pancreatitis, ulcers and hepatitis.

Matsoni (Georgian name), matsun (Armenian name) is a traditional fermented milk product of Caucasian cuisine. The drink has high nutritional value and contains vitamins and essential amino acids. The pungent taste of the product stimulates the appetite.

Story

The historical homeland of matsoni is the Caucasus. More than 200 years ago, the mountain peoples of the Caucasus created this wonderful drink, the recipe of which was kept secret for a long time. According to legend, matsoni has healing properties and is a source of longevity for elders.

At the beginning of the twentieth century, Russian scientist Ilya Mechnikov, after conducting research, discovered that many long-livers in Russia and Asian countries, who lived more than 100 years, consumed matsoni in large quantities.

Preparation

To prepare matsoni, cow's, sometimes goat's or sheep's milk is used. There are many ways to prepare matsoni.

1st method

Milk - 1 l,

Yogurt - 250-300 g,

Heat the milk to a temperature of 45-55 °C, then cool to 35-40 °C, pour in the yogurt, close the pan, wrap it in a blanket and leave for 6-8 hours. Matsoni is ready.

2nd method

Milk - 2 l,

Thick sour cream - 200 g,

A crust of black bread.

Place the milk over low heat for 2 hours, stirring occasionally to prevent it from burning, then add sour cream and stir. Place a crust of bread in milk with sour cream and leave for a day. Cool the finished matsoni in the refrigerator, after removing the crust of bread.

Interesting fact

To prepare real matsoni, you need not only the “correct” starter, but also the milk of Abkhazian cows. It tastes different from the usual one, this is due to the fact that Abkhazian cows are very active and eat fresh grass most of the year.

Application

Matsoni is used in many Caucasian dishes. It is good for making soups and is an essential component of dough for. They are poured over hot meat, chicken and vegetable dishes.

By mixing cold spring water and cold matsoni, you get the tan drink, which quenches thirst well.

By adding herbs and crushed garlic to matsoni, you can make a paste for sandwiches.

Matsoni is also used as a substitute for sour cream, and if it is salted and diluted with water, it can be used for cooking.

One of the dishes of the national Caucasian cuisine, where matsoni is used, is dovga. To prepare it, matsoni, flour, egg and sour cream are mixed, after which rice is added. Then, with continuous and gentle stirring, the resulting mixture is boiled. After boiling, add salt and herbs to the mixture and bring until fully cooked. Dovga can also be prepared with meat. In a separate pan, cook the peas until half cooked, add small balls of minced meat to them and bring to readiness. The finished meat balls and peas are combined with dovga.

Beneficial features

Matsoni contains natural microorganisms that destroy harmful bacteria found in the human intestines and cause many serious and dangerous diseases, as well as premature aging.

Matsoni, a traditional Caucasian drink, continues to captivate Russian consumers. This fermented milk product has a lot of beneficial properties for the body. The taste and texture are different from the usual kefir or.

Matsoni, also known as matsun, is a relative of. It is made from different types of milk and a special starter culture, which contains beneficial microorganisms and Bulgarian bacillus. The result is a thick, sour drink.

The product has been prepared in the south of Russia for several centuries. Interestingly, the residents of the Caucasus did not want to share the secret of cooking. Mechnikov managed to find out the recipe. The scientist helped one Georgian get a Slavic beauty as his wife and was rewarded for this with a recipe for making matsoni.

Today, this fermented milk product is produced on an industrial scale in the CIS countries, Asia, and Europe.

Matsoni has a low calorie content - only 63 kcal. The glycemic index is also relatively low (GI=20). Therefore, the Georgian drink can be safely included in the diet.

Includes:

• proteins and amino acids;
• fermented milk microorganisms;
• carbohydrates;
• vitamins;
• ash;
• di- and monosaccharides;
• organic acids;
• micro- and macroelements.

The vitamin composition is impressive: almost all representatives of group B, as well as vitamins H, C and choline.

Separately, it is worth noting the benefits of matsoni for bones and heart. After all, the drink contains 153 mg of potassium and 127 mg of calcium. There are a total of 17 mineral compounds, including sodium and chlorine, phosphorus and iron, iodine and magnesium, manganese, etc.

Matsoni - the benefits and harms of fermented milk product

The composition of this product is unique, which explains its benefits. First of all, it is worth noting that the fermentation process is initially made possible thanks to special beneficial lactic acid bacteria.

In the case of this drink, the most important are two: heat-loving streptococci and Bulgarian bacillus. But that’s not all. As with any dairy product, there is calcium and protein.

This drink is also rich in vitamins, such as D, K, A, PP and some others. There is also magnesium, phosphorus and iron.

The calorie content of 100 grams of matsoni made from cow's milk is 65.3 kcal. The calorie content of buffalo katyk is higher than that of cow katyk - 106 Kcal. Buffalo milk produces a fermented milk product as thick as butter. If you stick a spoon into a pan of gatikh, it will stand. The fat content of buffalo milk is 7–8%, which is almost 2 times higher than that of cow milk.

The beneficial properties of matsoni are determined by its composition. Protein in cow's milk makes up about 3% of the total content. Carbohydrates – 4.7%. Such a low carbohydrate content, compared to other products, makes it useful for diabetics.

Of the vitamins, cow's ghat contains a large amount of beta-carotene - 274% of the daily value, vitamin A - 3.6%, riboflavin - 5.6%, vitamin K - 5.7%. Microelements include calcium, magnesium, phosphorus, and iron. 87% of the product is water. In comparison, buffalo milk gatikha has a water content of 79.9%.

The benefits of matsoni for the human body are as follows:

• amino acids help absorb nutrients that are so necessary for people engaged in heavy physical labor;
• vitamin B and choline stimulate the central nervous system;
• calcium is necessary for bone growth and strengthening;
• organic acids normalize metabolism.

Thanks to amino acids and the same bifidobacteria and lactobacilli, the fermented milk product is absorbed faster and better than milk.

In the Caucasus and Asian countries, gatih, or katuk, is also prepared from lamb milk, and its calorie content is higher than the calorie content of cow and buffalo milk, since lamb milk turned out to be the fattest of all. Its energy value is 111 Kcal. The fat content is almost the same as buffalo milk - 8%.

Important! Matsoni is included in the nutrition of athletes, since the anabolic substances contained in the protein of the product strengthen muscles.

The benefits of matsoni for men lie in strengthening bones, thanks to calcium, and muscle tissue.

The benefits of matsoni for the body are due to the unique vitamin composition of the dairy product. This is primarily due to fermentation. The process involves two unique bacteria - Bulgarian bacillus and streptococci. The composition of matsoni includes:

• amino acids and proteins;
• fermented milk organisms;
• vitamins;
• carbohydrates;
• di- and monosaccharides;
• ash;
• micro- and macroelements;
• organic acids.

The drink contains about 127 mg of calcium and 153 mg of potassium, which suggests the benefits of matsoni for the heart and bones. It contains about 17 mineral compounds, including chlorine, sodium, iron, phosphorus, magnesium, iodine, manganese, etc. In addition, the drink contains almost all B vitamins, as well as vitamins A, C, H, PP and choline.

The nutritional qualities of the drink are due to the rich chemical composition, which contains essential amino acids, vitamins A, B, D, phosphorus, magnesium, iron, calcium, sodium, potassium, unique bacteria - streptococci, Bulgarian bacillus.

The energy ratio B: F: Y is 18%: 52%: 29%.
Chemical composition of matsoni

Matsoni is a dietary low-calorie product that is completely processed by the human body within 45 minutes, detoxifies the body, copes with constipation, and resists the development of putrefactive processes in the intestines. The drink serves as an excellent alternative to kefir and is recommended for use during fasting days.

Everyone knows about the taste and beneficial qualities of fermented milk products. This applies not only to kefir and cottage cheese, because all over the world there is a huge variety of equally healthy and tasty dairy products obtained by fermentation. In this article I would like to discuss the fermented milk drink - matsoni.

Matsoni is a traditional fermented milk drink of the Georgian people. The literal translation from Georgian is “sour milk”. This unique product is obtained as a result of the natural fermentation of lactic acid bacteria.

The fermented milk drink has significant differences from traditional Russian yogurt. This applies to the method of preparation, and the consistency, which is thicker in matsoni, and weak gas formation.

To prepare it, take cow, sheep or goat milk and add a specially prepared starter.

History of the drink

The first experience of preparing a fermented milk drink was gained in the Caucasus. The story goes that 200 years ago, one housewife accidentally poured milk into a container where they had previously kept curdled milk, and left it in the heat. After some time, she discovered a thick, sour drink in the jug, and upon tasting it, she was pleasantly surprised.

It looked like delicious yogurt. For a long time, residents of the Caucasus kept the recipe for matsoni secret, and only in our time they began to produce it on an industrial level. The fermented milk product is common in Russia and Europe, as well as in Asian countries. By the way, scientists claim that the secret of Caucasian longevity is associated with this drink.

The benefits of Georgian sour milk

Matsoni contains a lot of live lactic acid bacteria, which cleanse the intestines of pathogens. And a healthy intestine is the basis of a strong immune system. However, this is not the only reason why this Georgian drink has a beneficial effect on the immune system. It cleanses the body, saturates it with vitamins, enhances cell regeneration, and promotes rapid tissue restoration. Because of this, matsoni is called the “drink of longevity” - its properties together give a rejuvenating effect and stop the processes of premature aging.

• Frequent use leads to an improvement in complexion, elimination of acne and irritation on the skin, increasing its tone and smoothing the epidermal layer.
• Matsun promotes healthy functioning of the kidneys, liver, and cardiovascular system. In particular, it normalizes cholesterol levels and clears blood vessels from plaque.
• It has a good effect on the nervous system: helps cope with nervousness and insomnia.
• Thanks to its anabolic properties, the drink can be included in the diet of people who want to gain muscle mass.

The benefits of the product were appreciated by practitioners of alternative medicine. So, in order to improve the functioning of the gastrointestinal tract, you need to have dinner with a piece of black bread grated with garlic and drink a glass of matsoni. And to prevent angina pectoris or shortness of breath, you should drink a couple of glasses of Georgian drink daily.

Matsoni: benefits and harms, cooking secrets, beneficial properties

It is no coincidence that matsoni was born in the south. A glass of cool product pleasantly cools and lowers the temperature. Gatykh sauce with crushed garlic lowers blood pressure, and therefore in Azerbaijan it is served with lamb dolma, the meat of which increases blood pressure.

Gatykh is useful for hypertensive patients. It can temporarily replace vasodilator pills.

A fresh drink is given to drink for stomach upsets, intestinal poisoning and vomiting. Bifidobacteria and lactobacilli will alleviate the condition and benefit an exhausted stomach. You can also drink it for constipation; it softens stool and makes it easier to pass.

People learned that this drink contains beneficial bifidobacteria, lactobacilli, Bacillus bulgaricus, and other microorganisms a couple of decades ago. And we didn’t think about it before. All beneficial properties of the product were revealed as a result of its daily use. People who were engaged in cattle breeding ate katuk and other fermented milk products and lived long. They knew almost no problems with the stomach and intestines.

Let me tell you another small but useful secret. A glass of cool gatikh or ayran with a pinch of salt can relieve a hangover in the morning.

It is possible, without any doubt. It will benefit the expectant mother in that it will reduce the effects of toxicosis and ease the feeling of nausea in the pregnant woman. The exceptions are women with lactose intolerance, patients with pancreatitis and ulcers. The mother will have to give up matsoni while breastfeeding if the use of this product affects her baby’s allergies.

In Azerbaijan, gatikh is given to children from about 6–7 months. An important condition is that it is not overexposed and too sour. This product can also cause stomach upset in adults. A little sugar is added to matsoni for sweetness, bread or mashed cookies.

The product is used as a diet for weight loss. If you are concerned about the calorie or fat content of the product, dilute it with boiled cool water, in a ratio of 2 parts matsoni to 1 part water. Fasting days on gatikha will not allow the body to weaken, since this product contains essential vitamins and microelements. For one day you need to take 1.5 liters of gatikh and divide it into 4-6 servings. This product is included in therapeutic diets instead of kefir.

Matsoni is practically harmless. But there are some contraindications:

• lactase deficiency; it does not produce the enzyme that digests milk and dairy products.
• allergy to the protein of one type of milk (cow, goat, sheep);
• some forms of kidney disease, a tendency to stone formation.

https://www.youtube.com/watch?v=cGE4uUhR38E

Important! Matsoni should not be used for stomach and duodenal ulcers, or for exacerbations of pancreatitis. Acids irritate the stomach and stimulate the production of pancreatic juice.

But a few days after the exacerbation subsides, kefir or matsoni is one of the first to be introduced into the diet of patients with pancreatitis.

Homemade matsoni should not be consumed by people with cholelithiasis, gastritis with high acidity, pancreatitis, cholecystitis, hepatitis, stomach ulcers, or allergies to dairy products.

To avoid harm to your health, you should consult a nutritionist before drinking a fermented milk drink.

In addition, in excessive quantities matsoni can provoke the development of diarrhea. The maximum permissible daily intake is 400 ml.

For women, as well as for men, the role and benefits of the product are quite great and are not in doubt. This fermented milk product is indispensable in dietary and baby food, for people leading a healthy lifestyle, athletes and, of course, pregnant women.

• Due to the fact that it contains a sufficient amount of vitamins, matsoni helps to increase immunity; with regular consumption of the drink, a person is much less likely to get sick with the flu and other colds.
• The fermented milk product allows tissues and cells to regenerate faster, which helps rejuvenate the body from the inside.
• It should be noted that matsoni is a supplier of vitamin D and calcium - an element for the growth and strengthening of teeth, hair, bones, and nails.
• A large number of lactic bacteria present in the drink improves the microflora of the gastrointestinal tract, helps cleanse the body, and significantly reduces the problems of bloating and constipation, which are caused by dysbiosis and pathogenic bacteria.
• The drink also has a slight diuretic effect, which helps relieve the kidneys and get rid of edema.
• The drink has a calming effect, helps cope with stress, and get rid of insomnia.
• The benefit of matsoni is that it helps eliminate toxins and bad cholesterol from the body.
• Sourdough helps increase blood circulation, improves the activity of the liver, kidneys, and intestines.
• The drink is an excellent pain reliever and healing agent for burns.
• Due to the content of vitamins A, I, PP, D, magnesium, potassium, and iron in this drink, it has a beneficial effect on blood vessels, heart, bone and nervous systems, reduces cholesterol, and levels blood pressure.

Perhaps this wealth is the secret of the longevity of the gray-haired aksakals of the Caucasus.

Matsoni is a fermented milk product, so experts do not recommend using it for people with gastrointestinal diseases. Especially if they are associated with increased acidity of gastric juice. Please note that for some ailments, your health may worsen when drinking a fermented milk drink, for example if you have:

• hepatitis;
• pancreatitis;
• stones in the kidneys;
• ulcer.

However, the listed diseases cannot be a direct ban on the use of matsoni. It is best to seek advice from a specialist before drinking, who will determine exactly whether this drink can be consumed and in what quantity.

As you know, even the most useful product can cause harm if it is abused. If consumed excessively, matsoni can disrupt the gastrointestinal tract and cause diarrhea, and therefore it is recommended to consume no more than 500 ml per day.

Let's consider what benefits the drink brings to people involved in sports. A fermented milk product for sports nutrition will become a kind of lifesaver: if you drink just a couple of glasses of matsoni a day, the body will receive a sufficient amount of protein to form impressive and strong sculpted muscles.

It is believed that almost all fermented milk products, including matsoni, are extremely beneficial for men over 40 years of age. They help maintain and strengthen muscle tone and increase performance. The benefit of matsoni for men also lies in the fact that it is an excellent prevention of strokes, heart attacks and prostate adenoma.

Is this product good for children and pregnant women? This dairy product is not contraindicated for expectant mothers; it is absorbed much better than milk, and therefore is recommended for consumption in its pure form or in combination with berries and fruits. But still, it is not recommended to abuse matsoni; you should not drink more than 500 ml per day.

As for children, it is not recommended to introduce matsoni into their diet before they reach one year of age. It is best to prepare the drink in a blender in combination with fruit.

Harm from matsoni is unlikely, but still possible in some cases. First of all, this is due to contraindications. But there are not many of them:

1. peptic ulcer of the duodenum or stomach.
2. gastritis with high acidity;
3. some other diseases of the digestive system (examination and consultation with a specialist are required).

Harm is also possible if the product is abused. Exceeding the recommended limits (1 or 2 glasses per day) can lead to diarrhea.

For many centuries, the human diet has not been complete without fermented milk products. The cuisine of any nationality has its own national fermented milk drink. Among the peoples of the Caucasus it is matsoni, which also has something else – matsun. It is this that will be discussed in the article: the method of its preparation, composition and use, the benefits and harms of matsoni for the human body.

Matsoni is a traditional Caucasian fermented milk product. It has a refreshing taste and a slightly noticeable bitterness. To prepare matsun, boiled cow, goat or sheep milk is used. Milk is fermented by adding starter. This can be either Bulgarian bacillus or heat-loving lactic streptococci.

The result is a thick fermented milk drink.

Some people compare matsun with the more familiar kefir, but they have a number of significant differences. These differences can be noticed already at the stage of their preparation, because kefir is fermented with the help of kefir grains. And it has a more liquid consistency than Caucasian matsoni.

The taste of matsoni also differs from kefir. But both fermented milk products have one excellent and beneficial property - they have a beneficial effect on the state of the digestive system.

What are the benefits of matsoni?

The drink contains large quantities of live lactic acid bacteria, which has a beneficial effect on the human body and helps improve its health.

• Matsioni is a storehouse of vitamins and many useful microelements that have a beneficial effect on the condition of the hair, nail plates, teeth and bone skeleton. The calcium contained in this fermented milk product ensures rapid growth of these body parts. Therefore, matsun is recommended for baby food.
• Thanks to the use of matsoni, the natural intestinal microflora is normalized and its peristalsis is significantly improved. In the course of the studies, it was found that daily consumption of this fermented milk product helps avoid constipation, relieves bloating and discomfort in the intestines.
• The immune system is strengthened. If you periodically include matsun in your daily menu, you can avoid colds, and the body will be more effective at resisting viral bacteria.
• Thanks to fermented milk drink, the cardiovascular system, liver and kidneys function better. It helps reduce bad cholesterol in the blood and prevents the formation of cholesterol plaques.
• It has a beneficial effect on the nervous system, helping to overcome nervous conditions and get rid of insomnia.
• With the systematic use of matsoni, the complexion noticeably improves, acne and irritation on the skin disappear. In addition, the skin surface becomes smoother and its tone improves.
• The usefulness of this product in sports nutrition should not be underestimated, since the drink promotes rapid muscle growth.
• For those who calculated the amount of alcohol they drank the day before, matsun will ensure the rapid removal of toxins from the body.

For dietary nutrition

Thanks to its dietary properties, matsoni can replace boring kefir in many weight loss systems. It can be safely introduced into the Dolina diet and kefir-fruit diets.

Also, based on this Georgian fermented milk, a variety of fruit cocktails are made, which are consumed instead of a full lunch or dinner.

For a gentle, non-harmful cleansing of the body, eat a mixture of matsoni with chopped dried apricots, a handful of nuts and prunes.

When losing weight, it is advisable to use matsoni for many reasons:

1. Satisfies hunger.
2. Destroys fat cells.
3. Calms the nerves.
4. Saturates with vitamins.
5. Cleanses the intestines.
6. Strengthens the immune system.

Another thing is that there will be no benefit if you don’t like the taste. Choking on matsoni for the sake of losing weight is a bad idea.

Harm and contraindications

Matsoni is a healthy fermented milk food, so it is incorrect to talk about its harm. However, this is an acidic product, so it should not be consumed if you have certain stomach diseases accompanied by high acidity.

Harm may manifest itself in the form of deterioration of the condition, but only in cases of serious diseases, such as:

• hepatitis;
• pancreatitis;
• urolithiasis disease.

However, the listed ailments are not direct contraindications to use. But in this case, your attending physician must decide whether you can use matsoni.

Culinary certificate

• This is an excellent dressing for salads and okroshka.
• Matsun sauces are prepared for fish and meat dishes.
• The product is added to the dough.
• It is the basis of other dairy products.
• The base ingredient for refreshing cold soups (including the delicious Azerbaijani dish called dovga).
• If you mix matsoni with herbs and garlic, you get an original sandwich paste.
• Combines with rolled oats and buckwheat, millet, and vegetables.
• Experts in southern cuisine claim that real khachapuri is prepared only with the addition of matsoni.

How to choose

You need to be guided by logic, as when choosing any other fermented milk product. Look at the date of manufacture and composition. The pack or bottle should not be swollen, wrinkled, or with traces of leaks.

As a rule, store-bought matsoni has a fairly liquid consistency, approximately like kefir. But if you're lucky, you can buy a drink prepared according to all traditions. This product is jelly-like, thick and holds, slightly trembling on the spoon.

The taste of matsoni should not be richly sour. There is a very slight sourness and a slight spicy aftertaste.

An open pack or bottle can be stored in the refrigerator for no longer than 72 hours, but it is better to consume the drink within the first 24 hours.

How to cook at home

You can prepare some kind of matsoni at home:

• Recipe 1
  : Mix 350 g of plain yogurt with 1 liter of milk. Leave the mixture for 7 hours in a room with a temperature of 40 °C. To maintain a stable temperature, you can use a yogurt maker.
• Recipe 2
  : mix 200 g of sour cream with a piece of black bread and 2 liters of milk. The mixture should stand for a day in a warm place.

Of course, homemade recipes will not allow you to accurately reproduce the classic version of matsoni. But they are tasty and do not contain harmful additives.

Application

There are many dishes based on this wonderful drink in Georgian national cuisine. For example, a light, refreshing soup of matsoni with onions and various herbs, or a hearty “Adjarian-style khachapuri”, in the dough of which, according to the classic recipe, only matsoni must be added, and no other fermented milk product.

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Use in cosmetology

This healthy Georgian drink can be used for washing or as a makeup remover. Masks for hair and skin are also made based on it. They are also used for body wraps to reduce body fat and get rid of cellulite.

Cosmetics with matsoni perfectly nourishes, deeply moisturizes, normalizes the acid-base balance, and gives a rejuvenating effect.

You can come up with recipes for homemade masks yourself. Georgian sour milk gives an excellent cosmetic effect when mixed with:

• beekeeping products;
• fruits;
• vegetable oils;
• berries;
• essential oils;
• eggs;
• vegetables;
• herbs and greens.

Sour berries and fruits in masks can harm sensitive and dry skin. Vegetable and essential oils must be used with special care on oily skin and hair.

Use matsoni to maintain health and beauty. Or just enjoy its light, pleasant taste.