Matzoon facts for kids
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| Alternative names | Matsoni, Caspian Sea yoghurt |
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| Place of origin | Armenia |
| Region or state | Caucasus |
| Main ingredients | Milk |
Matzoon (Armenian: մածուն, matsun) or matsoni (Georgian: მაწონი, mats'oni) is a special fermented milk product. It is a traditional food from Armenia and Georgia. Sometimes, people confuse Matzoon with something called Caspian Sea yogurt from Japan. However, these two products are actually quite different when you look closely at their tiny helpers (microbes) and how thick they are.
Contents
What Does Matzoon Mean?
The name Matzoon comes from an old Armenian word, matz. This word means "sour" or "glue." A smart writer named Grigor Magistros explained this meaning way back in the 11th century.
A Look at Matzoon's History
People have known about Matzoon for a very long time! The first written records of Matzoon are found in old Armenian books. Writers like Grigor Magistros (11th century) and Hovhannes Erznkatsi (13th century) mentioned it. A Georgian medical book from the 15th century also talks about Matsoni.
Later, in 1929, an Armenian family brought Matzoon to America. Sarkis and Rose Colombosian started a company in Massachusetts. They sold Matzoon from a horse-drawn wagon. At first, they used the Armenian word "madzoon." But soon, they changed the name to "yogurt." This was because "yogurt" was a more common word for similar products among many different groups of people living there.
How Matzoon is Made
Making Matzoon is a cool process! It is usually made from cow's milk. But you can also use milk from goats, sheep, or buffalo. Sometimes, people even mix different kinds of milk.
To make Matzoon, you need a special "starter." This starter comes from a previous batch of Matzoon. It contains tiny living things called lactic acid bacteria. These bacteria are similar to the ones found in regular yogurt. They include Lactobacillus acidophilus, Lactobacillus delbrueckii, and Streptococcus thermophilus. One important type of bacteria helps make Matzoon extra thick and creamy.
Keeping Matzoon Fresh
In Armenian cuisine, people found clever ways to keep Matzoon fresh for a long time. One way is to strain it. This removes some of the liquid and makes it thicker. This thicker version is called kamats matzoon.
Traditionally, people would drain Matzoon in cloth bags. Then, they stored it in leather bags or clay pots. It could stay fresh for a month or even longer, depending on how much salt was added.
Other Uses for Matzoon
Matzoon is also used to make other tasty foods:
- Butter: When Matzoon is churned, it separates into butter and a liquid called buttermilk.
- Chortan: The buttermilk (called tan or tan) can be dried. The dried product is known as chortan.
- Tarhana: Matzoon can be mixed with eggs, wheat flour, and starch. This mixture is made into small pieces of dough. These pieces are dried and stored. People often use them in soups, where they dissolve in hot liquids.
See also
In Spanish: Madzun para niños
