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Fermented milk from Georgia, Armenia
Matsoni is the set sour milk of Georgia and Armenia. Milk is seeded with a "dedo" of one- or two-day-old matsoni, held at 41–45 °C for 3–4 hours, then chilled. Georgia registered the name as a geographical indication in 2012.
| Cow, buffalo, goat or sheep milk | Milk acidity no more than 19 °T (25 °T for buffalo)[gi-matsoni] |
| Dedo (starter) | Matsoni one or two days old, or a culture of local Georgian strains[gi-matsoni] |
| Starter | backslop: dedo, 1–2-day-old matsoni |
Total time across the recorded steps: 15 h – 24 h
What changes: Only fresh milk at or under 19 °T acidity goes forward; buffalo milk may reach 25 °T
The specification also asks for milk density of at least 1.030 (1.035 for buffalo milk). Output: milk within the acidity and density limits.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Matsoni is the set sour milk of Georgia and Armenia. Milk is seeded with a "dedo" of one- or two-day-old matsoni, held at 41–45 °C for 3–4 hours, then chilled. Georgia registered the name as a geographical indication in 2012. Made in 4 steps over 15 h – 24 h. The longest step, chill and rest, takes 12–20 h (Matsoni 2012) and runs at 4–6 °C (Matsoni 2012). Thermophilic and mesophilic streptococci and thermophilic rods and Lactobacillus delbrueckii, Streptococcus thermophilus and Lacticaseibacillus rhamnosus, the commonest of about 300 isolates from 71 Georgian samples do most of the fermenting.
| Main step | 12–20 hSet[gi-matsoni] | Chill and rest |
|---|---|---|
| Temperature | 4–6 °CSet[gi-matsoni] | Chill and rest |
Matsoni is set hot and fast like yogurt, but its dedo carries mesophilic streptococci too and is renewed from day-old matsoni. Buffalo matsoni must be far more sour than cow matsoni.
The finished matsoni is chilled to 4–6 °C for 12–20 hours before it is sold. Some wild enterococci isolated from artisanal matsoni were judged unsuitable as starters.
Every number is labelled with how it is known. How this atlas is made
Matsoni is named in Armenian manuscripts of the 11th–14th centuries and in a 15th-century Georgian medical book. Georgia registered it as a geographical indication on 24 January 2012.
