Matsoni (yoghurt)

A thick Caucasian fermented milk product for drinking, dough, sauces and soups.

Matsoni is a Caucasian fermented milk product from cultured milk, thick, with a pleasant tang, denser than yoghurt. It is drunk, diluted with water into the drink tan, added to dough, sauces and soups, and served with meat and khachapuri.

Recipes with this ingredient

PP-cheesecakesAuthor's cuisine | Breakfast

PP syrniki are a light and healthy dish created for those who value nutritious food without sacrificing taste. The recipe is based on matsoni, which gives the syrniki tenderness and airiness. Coconut flour adds a light nutty flavor, while erythritol replaces sugar, making the treat suitable for those monitoring their carbohydrate intake. The origins of this recipe lie in the desire to adapt traditional syrniki to modern dietary principles. With minimal ingredients and simplicity in preparation, PP syrniki make an ideal breakfast or snack. They can be complemented with fresh berries, nuts, or honey to create new flavor combinations. They are good both hot and cold while maintaining their softness and pleasant texture.

Mashkhurda soupUzbek cuisine | Soups

Makhshurda soup is a fragrant and hearty dish of Uzbek cuisine that embodies the rich traditions of Central Asia. Its base is tender lamb, golden-fried with onions, creating a rich meaty flavor. The main distinction of the soup is the use of mung beans, giving it a velvety texture and a light nutty note. Rice makes it even more nutritious, while fresh herbs—basil, cilantro, and green onions—add brightness and freshness. Makhshurda is cooked in a kazan, slowly simmering to allow all flavors to develop. In Uzbekistan, it is often served with matsoni, which complements the soup with a mild tanginess. It’s not just food; it's a true culinary journey filled with the warmth of Eastern flavors and the coziness of home.