Details
Matsoni yogurt starter (aka Caspian Sea Yogurt) contains live active bacteria and cultures at room temperature on the counter--no yogurt maker required! One packet of yogurt starter can be used to make unlimited amounts of homemade yogurt as it can be serial cultured--a small amount of yogurt from the current batch is then reserved to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter!
- Moderately-thick yogurt
- Tart yogurt taste
- Cultures at 70-78°F, no yogurt maker required
- Reusable culture, with care a little from each batch is used to make the next batch
Originating in The Republic of Georgia, Matsoni yogurt (pronounced Madzoon) is also known in Japan as Caspian Sea Yogurt. A slightly tart yogurt, Matsoni is excellent sweetened with a bit of honey or served over fruit. Matsoni yogurt has a thick viscous consistency.
How to Make Matsoni Yogurt: As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. The yogurt starter can be serial cultured--a small amount of homemade yogurt from the current batch is then reserved to inoculate the next batch of homemade yogurt. With care, our Matsoni yogurt culture can be used to make homemade yogurt indefinitely.
Customers wishing to use raw milk to make homemade yogurt will need to take additional steps to ensure a pure starter is maintained. Additional instructions concerning the use of raw milk will accompany each order.
Full instructions for making Matsoni Yogurt can be found here and will be included with your order.
Using alternative milks: Matsoni Yogurt starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a back-up dairy-based culture on hand for making yogurt with alternative milks. Matsoni yogurt starter can be used with goat milk although due to the nature of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (aka ultra-pasteurized) milk when working with any starter culture.
Ingredients: Organic milk, lactic bacteria (L. lactis subsp. Cremoris and Acetobacter orientalis).
Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.
Shipping Information: Our Matsoni yogurt starter is shipped in a barrier sealed packet as a freeze dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt starter. We recommend that you reserve the second packet in the fridge or freezer to use as a back-up.
Detailed culturing instructions will be included with your order and can also be found here.
Questions on Matsoni Yogurt Starter
6 Item(s)
- From ella at 6/7/11 4:08 PM
- I would like to know what particular strain of lacto bacteria is in Matsoni culture?
Thank you. - Hello Ella,
The Matsoni culture contains: L. lactis subsp. Cremoris and Acetobacter orientalis.
Let us know if we can help you further,
Erin
Customer Support
Cultures for Health LLC
13023 NE Highway 99 Suite 7-4
Vancouver WA 98686
1-800-962-1959
customersupport@culturesforhealth.com
www.culturesforhealth.com
Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
- Do you find this question helpful? Yes No
- I would like to know what particular strain of lacto bacteria is in Matsoni culture?
- From Sarah at 6/28/11 6:03 PM
- I've been making this culture with goat's milk, both raw and pasteurized according to the directions provided. I find that the yogurt doesn't thicken well (stays very runny) and is a bit sour. Do you have any suggestions?
- Goat milk yogurt will generally give a thinner result than cow milk yogurt. Some ways you can thicken it are:
Add some powdered goat milk and combine thoroughly before adding the culture.
Heat the milk up to 160 and hold it there for 20 minutes, then let it cool back down to room temperature before adding the culture.
Add a thickener such as agar (seaweed) after the yogurt has finished culturing. - Do you find this question helpful? Yes No
- From Rose at 9/11/11 2:18 PM
- Just to clarify--when making your second batch of yogurt, do you get the 1 tablespoon of yogurt from your initial activation batch before or after you put it in the fridge for 6 hours to halt the culturing process?
Thanks for your help! - It's better to use yogurt that has been completely processed; i.e., after it has been in the refrigerator for six hours.
- Do you find this question helpful? Yes No
- Just to clarify--when making your second batch of yogurt, do you get the 1 tablespoon of yogurt from your initial activation batch before or after you put it in the fridge for 6 hours to halt the culturing process?
- From Ai at 12/27/11 7:18 AM
- From Koko at 2/1/12 5:00 PM
- I usually buy packets of freeze dried culter of this yogurt in Japan. ...This time, I forgot. Is this culture freeze dry like powder? And how many packets does one order come with and how much amount of yogurt does it make? Thank you!
- The Matsoni yogurt starter is a freeze-dried powdered culture. The box comes with 2 activation batches. The starter is reusable, so as long as it is cared for properly, it will continue to make yogurt indefinitely. A link to the instructions is included on this product page at the bottom of the Details section.
- Do you find this question helpful? Yes No
- From Karen at 2/1/12 5:16 AM
- I would like to make raw yogurt using this starter culture. After looking at the directions, it sounds as if I would have to keep purchasing starter cultures, as I can't use raw yogurt to culture future batches. I would run out of the mother culture at some point, right?
Thank you for the clarification... - No, you just need to maintain a separate mother culture that has been prepared with heated milk. You would need to make a new mother culture within 7 days to maintain viability of the culture. You will find more information about maintaining a mesphilic culture with raw milk here: http://www.culturesforhealth.com/how-to-make-yogurt
- Do you find this question helpful? Yes No
- I would like to make raw yogurt using this starter culture. After looking at the directions, it sounds as if I would have to keep purchasing starter cultures, as I can't use raw yogurt to culture future batches. I would run out of the mother culture at some point, right?
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Back to the product pageCustomer Reviews
- BignJames@frontier.com Review by BignJames
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Great yogurt....good consistency and flavor. Make sure milk is at room temp. before adding starter. (Posted on December 15, 2011)Price Value Quality
- I highly recommend Matsoni Review by experimental cook
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The Matsoni starter was very easy to get going and is easy to maintain. I use raw Jersey milk to make my yogurt and it's rich and delicious. My favorite way to use the Matsoni is making frozen yogurt with fresh strawberries or peaches and palm sugar or raw honeyfor sweetener. Yum!!! My family has definitely given it a thumbs up :-) (Posted on August 5, 2011)Price Value Quality
- Love this stuff! Review by kitchen wrecker
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Matsoni Yogurt is easy and delicious. My starter took 36 hours to set and I culture the yogurt using raw milk or 2% pasteurized and homogenized for 12 hours. The results are consistent with each batch and milk type. It does set up the same between batches and milk types. I do not find it to be tart at all,it is the mildest tasting cultured milk product I've ever had. Much easier than making yogurt in a yoogurt maker, even easier than kefir. (Posted on April 13, 2011)Value Quality Price