Matsoni originated in the Republic of Georgia. Matsoni yogurt is also known in Japan as Caspian Sea Yogurt. When used with milk the culture yields a yogurt that is a slightly sour and creamy with a distinctive viscosity.
Matsoni yogurt is fermented at between 20℃ - 30℃, which is why it is so easy to make at home. Simply mix your starter and milk together and leave it at room temperature for 24 hours.
Subsequent batches can be fermented from the yogurt you made over and over again.