4 tbsp fat kefir, or fat sour cream
½ G (2 L) any fresh whole milk
Bring a milk to almost boiling temperature, about 200 F (90-95 C), but do not boil.
Chill it to 110-120 F (45-50 C).
Blend the warm milk and a kefir slightly, cover with a fabric, and with a large towel (or, just pour a mix into a thermos, and cover it), and leave in a dark warm place for 4 hours.
A timing is essential for this dish!
Place a matsoni in a refrigerator for 8 hours, and after that, it is ready.
This milk drink is originally from a Georgian cuisine.