|
Method
|
Consistency
|
Taste
|
Other Information
|
Viili
|
Room temp/ Counter-top |
Moderately thick, slightly gelatinous texture
|
Mild
|
Great for making parfaits; our most popular yogurt starter
|
Filmjölk
|
Room temp/ Counter-top |
Moderately thick
|
Buttermilk tang, almost cheesy taste
|
Often used in place of buttermilk in recipes
|
|
Matsoni
(aka CaspianSea
Yogurt)
|
Room temp/ Counter-top |
Moderately thick, viscous texture
|
More tart than our other room temp yogurts
|
Makes wonderful frozen yogurt!
|
Piimä
|
Room temp/ Counter-top |
Thin, cultured beverage (not easily eaten with a spoon)
|
Mildly tart
|
Often used to add beneficial bacteria to pasteurized mik and then consume as a cultured beverage
|
Traditional Greek
|
Yogurt Maker/ Heat Source
|
Thick
|
Mildly tart
|
Thrives on cream; we recommend using one part cream to three parts whole milk
|
Bulgarian
|
Yogurt Maker/ Heat Source
|
Thick
|
Mildly tart
|
A popular yogurt variety around the world
|
