What country does the yogurt made with fermented milk called Matzoon originate from?

Matzoon is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. The name of the product originates from Armenian matz (sour, glue). The etymology is provided by Grigor Magistros, in his Definition of grammar (11th century).

It is mainly made out of cow’s milk, but other varieties of milk as also used, such as sheep, goat, buffalo, or even a mix of several types of milk, producing Matzoon by using cultures from previous batches. When it comes to its production, several types of bacteria are used, such as Lactobacillus acidophilus, the lactic acid bacteria Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus.

Semi-firm and with a distinctive, tangy flavor, matzoon is featured in numerous traditional Armenian dishes and beverages, both sweet and savory, such as the refreshing beverages known as matsnabrdosh and tahn, various sauces for dishes made with local greens, and the Armenian soup spas.

It was also used as a treatment for various health conditions about 5 centuries ago, such as diseases of the gastrointestinal tract, liver diseases, and even skin problems, in the form of compresses.

Mentioned by the medieval writers in Armenia in their writings, it was considered to be the best ailment to restore intestinal flora, remove negative bacteria that live in the gut, and increase appetite.