Best 3 Madzoon Armenian Yogurt Recipes
Madzoon, also known as Armenian yogurt, is a fermented dairy product that holds a significant place in Armenian cuisine and culture. Its unique flavor and texture have made it a staple ingredient in various traditional dishes, from savory soups and stews to refreshing beverages. Exploring the best recipe for cooking madzoon can be a delightful culinary adventure, as there are numerous ways to prepare this versatile ingredient, each offering a distinct taste and aroma. Whether you are a seasoned cook looking to expand your repertoire or a novice seeking an introduction to Armenian cuisine, this article will guide you through the process of selecting and preparing the perfect madzoon recipe.
Check out the recipes below so you can choose the best recipe for yourself!
MADZOON -ARMENIAN YOGURT
This is a wonderful way to make your very own yogurt! Once you start this process you may never run out of yogurt again! Why pay a lot of money for those measley little containers? Mix in your own fruit in a batch also.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h20m
Yield 1 Quart
Number Of Ingredients 3
Steps:
- Pour the milk into a saucepan and bring to a boil, stirring constantly.
- When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
- When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
- Pour this mixture into warm milk and stir.
- Set your oven to 200F degrees.
- When heated, turn off oven and place bowl in oven.
- Check in 2 hours for firmness.
- Variation: Use skim milk instead of whole milk and eliminate cream.
- Note: You may use commercial plain yogurt as your starter.
Nutrition Facts : Calories 1444.1, Fat 121.8, SaturatedFat 74.3, Cholesterol 431.6, Sodium 509, Carbohydrate 53.6, Sugar 54.5, Protein 38.4
MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)
Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter and sugar together until light, then beat in the yoghurt.
- Beat in the eggs, one at a time.
- Add the lemon juice and lemon zest.
- Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
- Pour the mixture into a lightly greased and lined 23mm spring-form pan.
- Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
- Cool.
- To serve: decorate with whipped cream and strawberries.
Nutrition Facts : Calories 599.1, Fat 27.8, SaturatedFat 16.7, Cholesterol 159.3, Sodium 626.2, Carbohydrate 81, Fiber 1.7, Sugar 50, Protein 8.4
MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)
This is an Armenian recipe from my Mom. The bulgar can be found in any Middle Eastern grocery store.
Provided by ohcarolita
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
- For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
- Once broth is nearly boiling add meatballs and heat for ten minutes.
- Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.
Nutrition Facts : Calories 208.6, Fat 11.7, SaturatedFat 5.6, Cholesterol 76.7, Sodium 516, Carbohydrate 12.1, Fiber 0.4, Sugar 4.3, Protein 13.8
Tips:
- Use whole milk: Whole milk will produce a thicker, creamier yogurt than low-fat or non-fat milk.
- Heat the milk to the right temperature: The ideal temperature for culturing yogurt is between 110°F and 115°F (43°C and 46°C). If the milk is too hot, it will kill the bacteria; if it's too cold, the bacteria will not be able to grow.
- Use a yogurt maker or a slow cooker: A yogurt maker or a slow cooker will provide a warm, consistent environment for the yogurt to culture. If you don't have either of these appliances, you can also use a warm oven or a warm spot in your kitchen.
- Let the yogurt culture for at least 6 hours: The longer you culture the yogurt, the thicker and tangier it will become. However, be careful not to over-culture the yogurt, as it can become too sour.
- Strain the yogurt: Straining the yogurt will remove the whey and produce a thicker, creamier yogurt. You can strain the yogurt through a cheesecloth-lined colander or a fine-mesh sieve.
- Flavor the yogurt: Once the yogurt is strained, you can flavor it with your favorite ingredients, such as fruit, honey, or vanilla extract.
Conclusion:
Madzoon is a delicious and versatile yogurt that can be used in a variety of dishes. It can be eaten plain, used as a dip or a spread, or added to soups, stews, and baked goods. Madzoon is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. If you are looking for a healthy and flavorful yogurt, madzoon is a great option.
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