Matzoon (also spelled matsun or madzoon) is Armenian cultured yogurt — tangy, thick, and full of live cultures. Every Armenian household used to make it weekly. It's the base for so many dishes: served alongside dolma, stirred into soups, eaten for breakfast with honey and walnuts. Once you make it at home, you'll realize how different it is from anything you buy at the store — and how simple it is to keep going forever, using each batch to start the next.
Ingredients
1 gallon whole milk (full-fat is essential), 2–3 tbsp plain yogurt with live active cultures as your starter — use store-bought the first time, then use your own matzoon going forward.
Heat the milk
Heat milk over medium, stirring occasionally, until it reaches 180–190°F — just below boiling, steam rising and small bubbles around the edges. This kills competing bacteria and makes a thicker yogurt. Remove from heat.
Cool to the right temperature
Let milk cool to 110–115°F. Too hot kills the culture; too cool and it won't set. Use a thermometer, or test with your wrist: it should feel warm but not hot. About 30–45 minutes of cooling.
Add the starter
Whisk the starter yogurt with a ladleful of warm milk until smooth. Pour back into the pot and stir gently to distribute. Cover with a lid and wrap in a thick towel or blanket to maintain warmth. Leave undisturbed for 8–12 hours — overnight works perfectly.
Refrigerate and use
After setting, the matzoon will be thick and tangy. Refrigerate at least 4 hours before eating — it firms up significantly when cold. Save 2–3 tablespoons to start your next batch. Keeps up to 2 weeks and gets tangier over time.