Matsoni
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Matsoni (Russian матцони) is Kefir like dairy product, but it has less sour and alcohol. Originally came from Caucasus or Romania or Turkmenistan. Actually, difficult to say from where it comes from.
Matsoni is made from cows (mostly), goats, sheeps milk or mix of them and ferment culture from pervious productions.
To get the ferment culture needs to put about tea-spoon sour cream or yoghurt per 1 liter (0.22 gal, 33.81 oz) boiled and cooled down to 50-60 degrees celsius milk. Production takes 1-3 days (depending on environment temperature and milk's quality) to produce the first generation of ferment culture. After three generation you will get real мatsony ferment culture.
Important do not shake milk during the production.
