Matsoni: Difference between revisions
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[[File:Matsoni.jpg|thumb|200px|Traditional jar of Matsoni (Georgia)]] |
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#REDIRECT [[Matzoon (yogurt)]] |
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'''Matsoni'''<ref>Alternatively known as '''matson''', '''maconi'''</ref> ({{lang-ka|[[wikt:მაწონი|მაწონი]]}} ''mats'oni'') is a fermented, [[yogurt]]-like milk product of [[Georgia (country)|Georgian]] origin.<ref>Anya Von Bremzen, John C. Welchman. ''Please to the Table: The Russian Cookbook''. [[New York, NY]]: [[Workman Publishing]] 1990, p. 349</ref><ref>Darra Goldstein. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia''. [[University of California Press]], 1999, p. 34</ref><ref>David Shrayer-Petrov. ''Jonah and Sarah: Jewish Stories of Russia and America.'' [[Syracuse University Press]], 2003, 55</ref><ref>vDarra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 51</ref> |
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Matsoni is made from cow's [[milk]] (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions. |
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In Japan, [[:ja:カスピ海ヨーグルト|Caspian Sea Yogurt]] (カスピ海ヨーグルト) is popular; [[soy milk]] is sometimes added to the milk. |
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==See also== |
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*[[Yogurt]] |
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==References== |
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{{reflist}} |
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[[Category:Yogurts]] |
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[[Category:European cuisine]] |
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[[Category:Culture of Georgia (country)]] |
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Revision as of 16:34, 15 July 2013
Matsoni[1] (Georgian: მაწონი mats'oni) is a fermented, yogurt-like milk product of Georgian origin.[2][3][4][5]
Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions.
In Japan, Caspian Sea Yogurt (カスピ海ヨーグルト) is popular; soy milk is sometimes added to the milk.
See also
References
- ^ Alternatively known as matson, maconi
- ^ Anya Von Bremzen, John C. Welchman. Please to the Table: The Russian Cookbook. New York, NY: Workman Publishing 1990, p. 349
- ^ Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34
- ^ David Shrayer-Petrov. Jonah and Sarah: Jewish Stories of Russia and America. Syracuse University Press, 2003, 55
- ^ vDarra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 51