essence - the same as yogurt from kefir. Matsoni and matsun are southern curdled milk. The yogurt production technology is the same as that of yogurt: it is obtained through lactic acid fermentation. But without sugar, dyes and preservatives. This affects the taste - the yogurt is very sour. But useful for those who have problems with the gastrointestinal tract.
There is a whole group of "southern" curdled milk, such as, for example, yogurt. They are made mainly in the countries of the Caucasus. A distinctive feature of southern curdled milk is fermentation of milk with a combined ferment, which contains at least 3 components: lactic acid streptococcus, lactic acid bacillus and yeast culture.
Kefir. It differs from other types of fermented milk products in that it is prepared by fermenting milk not with bacteria, but with special cultures of fungi. Some types of kefir are made using combined ferments (kefir fungi + lactic acid streptococci), but even in this case, kefir fungi remain the dominant microorganism. For this reason, kefir contains much more alcohol than any of the curdled milk. It is distinguished by the degree of fat content (fatty - 3.2%, medium - 2.5% and fat-free -1% fat), as well as by the maturation time - weak one-day (the least amount of alcohol and lactic acid), medium two-day and strong three-day. Due to the higher content of alcohol and lactic acid than in yogurt, kefir also has a stronger effect on the digestive system. By the ability to "kill" putrefactive microorganisms in the intestines, kefir is much superior to yogurt.
Matsoni is a traditional Armenian and Georgian fermented milk product. It is fundamentally different in that in order for it to turn out you need an acidophilic bacillus (and / or Bulgarian bacillus). They do not meet in the air. And for curdled milk, those lactic acid bacteria that are in the air are enough. Those. if you just leave milk in a warm room, it will turn sour and you will get yogurt. To get a more tasty curdled milk, sourdough is already added, that is, a little product containing some kind of lactic acid bacteria.
Ie in everyday life, simple simply kvash can be obtained every time anew, and the more tasty must be fermented with bacteria from the previous portion.
The taste is closest to yogurt, for example, Acidophilus in glasses of the Piskarevsky dairy:
And here they are Acidophilus in paper cups is already more liquid and uses a different sourdough, not like yogurt.