[17][18] Matsoni is mentioned in the 15th century Georgian medical book Karabadini by Zaza Panaskerteli-Tsitsishvili.

[19] The Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts, in 1929,[20][21] introduced Matzoon around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon," which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time.

cremoris was found to be a dominant bacterial strain producing polysaccharides that impart the characteristic high viscosity of matzoon.

Afterwards it was stored in leather sacks or clay pots for a month or more depending on the degree of salting.

[24] Matzoon can be mixed with eggs and equal amounts of wheat flour and starch to produce tarhana.