Matsoni Yogurt is a tart, fairly thick yogurt. It has a stronger flavor, and makes a wonderful frozen yogurt. Matsoni is also delicious flavored with honey or used in savory dishes.
This video contains instructions on how to make Matsoni Yogurt using yogurt from a previous batch as starter culture.
MAKING MATSONI YOGURT
Reusable or Heirloom Mesophilic or medium-loving cultures such as the Matsoni 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.