Matsoni is a traditional Georgian diary product which is very popular throughout the country.


  • 1 l milk, pasteurized
  • 1 tsp matsoni


  1. Prepare the glass or clay jars - they must be clean and dry. In a saucepan heat the milk to 37-38 °C. Add 1 teaspoon matsoni and stir well. Pour the mixture into the prepared jars, cover with the lids and wrap with towels to keep them warm.

  2. After 4 hours transfer the jars to a refrigerator for 8 hours or overnight. Serve cold.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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