Mazzoni - a traditional fermented milk product of the Caucasian peoples (primarily Georgia and Armenia, where it is called matsun), Minor  Mazzoni - a traditional fermented milk product of the Caucasian peoples
 Asia and the Middle East. It is prepared on the basis of boiled cow's, sheep's, goat's milk or a mixture thereof. The production technology is fermenting milk using lactic streptococci and Bulgarian bacillus. At a temperature of 37 degrees the mixture was placed in a special device designed to retain heat, which hold about 3-4 hours.

A somewhat different way of cooking yoghurt adopted Armenian cuisine: boiled milk cooled to 40-50 degrees and then fermented with the help of the remnants of the previous matsun. The vessel is almost finished with a mixture of leave in a warm place for several hours.

Experts believe that the recipe of the drink has about 200 years. According to legend, it was invented Caucasian highlanders, pouring milk into a crude dishes, which previously kept curdled. In those days, as the storage capacity used yoghurt stomachs of slaughtered animals. Rennet from the stomach are not separated, so that, as the researchers believe, originated cheese making technology.

Useful properties of yoghurt appreciated not only by the mountaineers, they became interested in their time Russian scientist Ilya Mechnikov. Studying the question of longevity of inhabitants in some regions of Russia and some Asian countries, he concluded that their diet will certainly present yoghurt, which is likely to have a positive effect on life expectancy.

Useful properties of yoghurt

Regardless of the method of preparation of yogurt - Georgian or Armenian - a drink known for its ability to perfectly quenches thirst and hunger that fans will appreciate an active lifestyle. Especially pay attention to the useful properties of yoghurt for those who seriously and professionally involved in sports: a low calorie content (about 55 calories per 100 g), the product is rich in easily digestible protein, contributing to a rapid increase in muscle mass.

Useful yoghurt and those who have difficulty falling asleep at night. In order to sleep soon overcame recommended before bedtime drink a little fresh yoghurt. This good habit will help calm the nervous system, so at night it will be easier to fall asleep.

In addition, fermented milk drink from the Caucasus Mountains copes with excessive slagging of the body, removes toxins and excess cholesterol. That is why yogurt is often consumed during periods of fasting days and diet.

Special cooking method allows yoghurt absorbed much easier fresh milk, so he, in most cases, suitable for consumption for those suffering intolerance lactase. In combination with a plurality of essential acids, proteins and minerals (magnesium, phosphorus, calcium), and B vitamins and vitamins A and D, the beverage is a tasty and healthy product which is suitable for use at any age.

The content of microorganisms in fermented yoghurt drink enable to deal with pathogenic microflora in the intestines, which has beneficial effects on overall health, and, according to some, prolongs youth.

Due to the special method of preparation and properties of yoghurt ferment, a member of its composition, the product is perfectly stimulates appetite, improves blood circulation, normalizes the activity of the intestines and improves liver and kidney.

Preparation of yoghurt at home

Ease  Mazzoni in the package
 preparation and the available ingredients in the drink, let you rely on the fact that fresh yoghurt will always be at hand.

The main ingredient - milk, you can choose according to taste preferences. For example, fit and cow and goat's and sheep's milk even.

The first method requires the preparation of yoghurt one liter of milk to 250-300 g of live yogurt with no additives. Milk, heated to a temperature of 45-55 degrees, cooled to 35-40 degrees, followed by addition of yoghurt pot and covered with a lid. Construction should wrap up warm blanket and leave to rest for 6-8 hours. After expiration of yogurt is ready.

For the second method need: 2 liters of milk, the thick cream in an amount of 200 g of bread crust. Milk for 2 hours to keep on the low heat, do not forget to stir to avoid sticking. After that, add the cream, mix well, add a crust of bread and leave the mixture on the day. When the yoghurt is ready, it should be stored in the refrigerator, took out the bread crust.