📝 About This Recipe
Matzoon is the soul of the Armenian table, a centuries-old fermented treasure known for its distinctively tangy profile and velvety, thick consistency. Unlike standard commercial yogurt, authentic Matzoon possesses a unique microbial profile that yields a refreshing acidity and a silky finish. Mastering this simple yet profound technique allows you to transform humble milk into a versatile staple that serves as the foundation for countless soups, sauces, and desserts.
🥗 Ingredients
The Base
- 2 quarts Whole Milk (Preferably high-quality, non-homogenized or grass-fed for best flavor)
- 1/2 cup Heavy Cream (Optional, for an extra luxurious and thick texture)
The Culture (The 'Meran')
- 3 tablespoons Active Matzoon or Plain Yogurt (Must contain live active cultures; room temperature)
- 1/4 cup Reserved Warm Milk (Taken from the heated pot to thin the starter)
Optional Finishing Touches
- 1 pinch Sea Salt (To stabilize and enhance savory notes)
- 1 piece Cheesecloth (For straining into 'Kamats' (thickened) Matzoon)
👨🍳 Instructions
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1
Rinse a heavy-bottomed stainless steel pot with cold water before adding the milk; this creates a moisture barrier that helps prevent the milk from scorching on the bottom.
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2
Pour the 2 quarts of whole milk and the 1/2 cup of heavy cream into the pot. Set the heat to medium-low to ensure a gradual rise in temperature.
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3
Heat the milk slowly, stirring occasionally with a wooden spoon, until it reaches a 'scalding' point of approximately 180°F to 190°F (82°C-88°C). Small bubbles should form around the edges, but do not let it reach a rolling boil.
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4
Once the temperature is reached, maintain it for about 5 minutes. This denatures the whey proteins, which is the secret to a thick, stable set.
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5
Remove the pot from the heat and let the milk cool. You are looking for the 'baby bath' temperature—between 110°F and 115°F (43°C-46°C). If you don't have a thermometer, you should be able to hold your pinky finger in the milk for exactly 10 seconds comfortably.
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6
While the milk cools, place your 3 tablespoons of room-temperature starter (meran) into a small bowl. Whisk it until completely smooth.
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7
Temper the starter by adding 1/4 cup of the warm milk to the bowl. Stir until the mixture is fluid and lump-free.
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8
Gently pour the tempered starter into the large pot of warm milk. Use a circular motion with your spoon to incorporate it, but do not over-mix or beat the milk.
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9
Transfer the mixture into a clean glass jar or a traditional ceramic crock. Cover the vessel with a clean kitchen towel or a loose lid.
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10
The 'Incubation': Wrap the vessel snugly in a thick wool blanket or several heavy towels. Place it in a warm, draft-free spot (like an unlit oven with the pilot light on) for 8 to 12 hours.
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11
Check the Matzoon after 8 hours. It should be firm and set. If it still looks liquid, let it sit for another 2-4 hours. Do not shake or stir the vessel during this time.
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12
Once set, remove the blankets and transfer the Matzoon to the refrigerator immediately. Let it chill for at least 4-6 hours before serving; this allows the structure to fully set and the flavors to mellow.
💡 Chef's Tips
Always save 3 tablespoons of your current batch to use as the 'meran' (starter) for your next batch to keep the culture alive. If your Matzoon is too thin, you likely didn't heat the milk long enough or the incubation area was too cold. For an incredibly thick 'Kamats' Matzoon, strain the finished product through cheesecloth for 4 hours to remove excess whey. Avoid using ultra-pasteurized milk, as the high heat treatment often prevents a firm set. To prevent a 'skin' from forming, you can lay a piece of parchment paper directly on the surface of the milk while it cools.
🍽️ Serving Suggestions
Serve chilled in a bowl topped with crushed walnuts and a drizzle of mulberry molasses (doshab). Whisk with ice-cold water, salt, and dried mint to create 'Tan,' the classic Armenian refreshing drink. Use as a creamy base for Spas, the traditional Armenian yogurt grain soup. Dollop over warm grape leaf Dolma or stuffed vegetables to balance the savory spices. Pair with fresh pita bread and a drizzle of extra virgin olive oil for a simple breakfast.