Matzoon


Matzoon or matsoni is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. In Japan, it is called Caspian Sea yogurt.

Etymology

The name of the product originates from Armenian matz. The etymology is provided by Grigor Magistros, in his Definition of grammar.

History

The first written accounts of matzoon are attested in medieval Armenian manuscripts by Grigor Magistros, Hovhannes Erznkatsi, Grigor Tatevatsi and others. Matsoni is mentioned in the 15th century Georgian medical book Karabadini by Zaza Panaskerteli-Tsitsishvili.

Preparation

Matzoon is made from cow's milk, goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar to yogurt it is usually made with the following lactic acid bacteria; Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactococcus lactis ssp. cremoris was found to be a dominant bacterial strain producing polysaccharides that impart the characteristic high viscosity of matzoon.

Preservation

In Armenian cuisine, matzoon can be strained to obtain kamats matzoon. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks. Afterwards it was stored in leather sacks or clay pots for a month or more depending on the degree of salting.
Matzoon is used for the production of butter. When it is churned it separates from the buttermilk. The tan can be further dried and the resulting product is known as chortan.
Matzoon can be mixed with eggs and equal amounts of wheat flour and starch to produce tarhana. Small pieces of dough are dried and then kept in glass containers. They are used mostly in soups, dissolving in hot liquids.