Making Piima Yogurt
Reusable or Heirloom Mesophilic or medium-loving cultures such as the Piima Yogurt Starter work at room temperature, 70-77ºF. These yogurt starters culture on the countertop at room temperature.
Nearly any type of dairy milk will make yogurt. The milk can be raw or pasteurized. Information and tips on Choosing Milk to Make Yogurt, as well as special considerations for Making Raw Milk Yogurt, are available. Avoid ultra-pasteurized or UHT milk.
It is important to make a new batch of yogurt at least every 7 days to keep your cultures strong. Always use the freshest batch of yogurt as starter.
Ways to Use Piimä
- As a base for smoothies or salad dressing
- To make Piimä Cream
- To culture cream for making cultured butter