How can you use matsoni in cooking?

What is matsoni?

Matsoni is a traditional Georgian cultured milk made from cow or buffalo milk. It tastes tangy, and the texture ranges from pourable to very thick depending on the milk. The starter, called dedo, is traditionally a leftover portion of the previous batch.

How can you use matsoni in cooking?

• Soups. Stir it into a hot soup off the heat, or whisk it with flour and egg yolks first to help keep it from curdling. It also serves as the base of cold soups.
• Sauces and dips. Mix with garlic, herbs, salt and a little oil to serve with grilled meat, vegetables or bread.
• Marinades. Its acidity and dairy fat tenderize meat; marinate chicken or lamb for a few hours in the fridge.
• Baking. Replace buttermilk or yogurt in pancakes, flatbreads and cakes, adjusting the thickness with a splash of water or milk.
• Desserts and breakfast. Georgians eat it with honey, and walnuts or fruit work well.
• As a drink. Dilute with cold water and a pinch of salt for a summer drink.

Cooking tips

1. Add it at the end and keep the heat low; boiling can make it split.
2. Bring it to near room temperature before adding to hot dishes.
3. Taste before adding lemon or vinegar, because it is already tangy.

What can replace matsoni?

Look for plain, unsweetened, full-fat yogurt with live cultures, and loosen it with a little water or milk. Kefir or plain cultured buttermilk work too. Specialty shops may sell matsoni itself.

Online you will find claims that matsoni prevents serious diseases. No evidence is given for them, so treat matsoni as a food.