In culinary traditions of the different people the set of ways of processing of milk, in particular, fermentation meets. In Russian cuisine by means of this method receive curdled milk, in Bulgarian – yogurt, and in Georgian - a yogurt.
The yogurt is a traditional dairy drink of Georgian cuisine which history contains many centuries. According to legends, it has the mass of health giving qualities and is one of sources of the Caucasian longevity. To taste of a yogurt it is similar to sour yogurt with the sharp note stimulating appetite. In Armenia this product has the similar name – мацун - and a similar way of preparation.
Real yogurts do of milk of the Georgian and Abkhazian cows who are grazed in the Foothills of Caucasus. They are very mobile and almost all the year round eat a fresh grass that well affects structure, the fat content and quality of milk. The correct ferment contains a combination of the Bulgarian stick and lactic streptococci.
The yogurt is prepared by fermentation of cow's, goat, sheep, buffalo or camel milk in special conditions: rather high temperature and ware keeping heat. Milk is heated to 90 wasps, then cooled to 45-55os and add ferment. The received mix is placed in a thermos or other vessel which is wrapped up in warm blankets, fur coats, etc. and left in the warm place motionless for 4-6 hours, and then cooled. A part of a ready yogurt can be postponed as ferment for the following party. The yogurt with success is used in many dishes of Caucasian cuisine. If to shake up it with cold water, it is possible to receive the thane refreshing and well satisfying thirst drink or filling for okroshka. Yogurts add to soups, meat and vegetable dishes, dough for khachapuri, do various sauces and pastes for sandwiches and also replace with it sour cream. In comparison with milk of a yogurt it is acquired much better and less often causes allergies. And the lactic bacteria forming its microflora not only produce vitamins and useful substances, but also destroy harmful microorganisms and suppress putrefactive processes in intestines. It favorably affects both work of digestive tract, and the general state of health.