Traditional Armenian Matzoon

local_grocery_store Ingredients

• 1 liter Whole milk, none
• 2 tablespoons Matzoon starter, none

restaurant_menu Method

1. 1.Heat the milk to just below boiling, around 85°C.
2. 2.Cool the milk down to about 45°C.
3. 3.Mix the matzoon starter with a small amount of the cooled milk in a separate bowl.
4. 4.Combine the starter mixture with the rest of the milk and stir gently.
5. 5.Pour the mixture into a clean container, cover it, and let it ferment in a warm place for about 5 hours.
6. 6.Once set, refrigerate the matzoon to halt the fermentation process and thicken it further.

lightbulb_outline Tips

• chevron_rightKeep everything ultra-clean to avoid bad bacteria spoiling your batch.
• chevron_rightExperiment with fermentation times to find your perfect tanginess.