Matsun

The production of matsun in Armenia dates back to Medieval times, maybe even before, and is mentioned in many tales by Armenian writers since the 11th century. Although it originally comes from Armenia, this dairy product can now be found also in Georgia, where it is called matsoni.
In the past and today, especially in the province of Lori, this product obtained from the fermentation of milk (reminiscent of yoghurt) has been part of the daily diet and is typical of the Caucasian cuisine.

Many versions of matsun exist, and it is also produced at the industrial level. However, traditional, handmade matsun is now only produced for self-consumption by individual households. A mixture called meran, made of dried cornelian cherry fruits, wheat and rye, is used to start the fermentation of the milk. The rennet used is natural: it is produced by placing small pieces of cattle intestines inside a gauze, which is then immersed in boiling milk.

The rennet is removed and the pot with the fermented milk must rest under a blanket for a night. The following morning matsun is ready.

Matsun is traditionally eaten with or without bread, along with salads, soups, drinks, or it is used to prepare fillings.
In order to preserve it for a long time, when it takes the name kamats matsun, it is dried and then kept inside clay containers.
In order to keep it for even longer, it is turned into cioratan: little balls are made with kamats matsun, which are then placed on wooden trays and left in the sun or put in the oven. The contained water evaporates and the obtained dried product can be preserved for years. At the time of consumption, the ball is simply put in a container filled with water, where it is rehydrated to create matsun again.