Georgian yogurt, called Matsoni. “From the always-delicious wellspring of culinary delights known as Georgia, comes Matsoni, the most healthful of all yogurts!
To make it is simplicity itself. Whisk ⅛ cup matsoni starter culture with 2 cups of whole milk (TFD prefers 1 cup whole milk and 1 cup half and half) in a medium bowl, and pour into a jar. Cover loosely and place it in a warm spot in your kitchen, where it will culture for 24 to 48 hours. When the milk forms a semi-solid mass and pulls away from the sides of the jar when you tilt it, the matsoni is ready. Transfer it to the refrigerator to halt fermentation. Serve as you would any other yogurt
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