Matsoni Yogurt Starter

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$12.99

Matsoni Yogurt Starter

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A reusable heirloom-variety yogurt starter originating in The Republic of Georgia, Matsoni yogurt 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.  It's a favorite in savory dishes, too!

  • Each box contains 2 packets of yogurt starter.
  • Activate 1 packet using 1-2 cups pasteurized milk; store 2nd packet in the freezer as a back-up.
  • Reusable heirloom starter recultures from batch to batch indefinitely.
  • Instructions for using this culture may be found here.
  • Cultures on the countertop at room temperature (70º-77ºF).
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.


Ingredients: Organic milk, Live active bacteria (Lactobacillis lactis subsp. cremoris and Acetobacter orientalis).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Matsoni starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 77°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.


       


Suzanne

 

Why I Love This Product

Eating matsoni yogurt brings back wonderful memories of visits from Grandma. My Armenian grandmother used to make yogurt for us kids, long before plain yogurt was available in our small-town grocery store. The tart flavor with just a little honey added makes a wonderful treat!
Suzanne, Customer Support Assistant Manager

 

 



Questions on Matsoni Yogurt Starter

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  • From Kirsten Murray at 10/31/2014 1:34 PM
    • My first batch tastes fine but has a lumpy texture. Is there a trick to getting a smoother texture?
    • The activation batch can sometimes set unevenly, or not at all. The yogurt is still cultured and can be used as the starter for the next batch. The texture and flavor will improve with each "generation."
    • Do you find this question helpful?  Yes   No
  • From renate at 9/30/2014 4:15 PM
    • My house is usually 62-68 degrees during the winter. Will this still work if I let it culture longer?
    • An established culture may be able to culture in temperatures as low as 65-70 degrees, However, for activation it is important to keep the starter warm. If your home is cool, we have several ideas for keeping counter top yogurt warm here: http://www.culturesforhealth.com/maintaining-temperatures-culturing-yogurt
    • Do you find this question helpful?  Yes   No
  • From Monique at 8/20/2014 6:32 AM
    • Hi
      I can only tolerate goat milk .... will it make a nice yogurt or will it be very runny like the other cultures I have tried? Also could it be thicken as I like a thick yoghurt

      Thank you
    • You can use goat milk with the Matsoni Yogurt Starter. Goat milk will yield a thinner finished yogurt, because of the nature of goat milk. You can thicken the yogurt by draining whey or using one of the methods in our Thickening Yogurt article.
      http://www.culturesforhealth.com/thickening-homemade-yogurt
    • Do you find this question helpful?  Yes   No
  • From Becky at 7/17/2014 7:57 PM
    • I have an unlimited supply of fresh raw milk for free. Can I use my raw milk with this culture indefinitely as long every batch of yogurt I make I use milk that I have heated to 160 degrees? Or is there still a need to maintain a mother culture?
    • If the milk is heated to 160 or higher each batch, there is no need to maintain a separate mother culture as this pasteurizes your milk.
    • Do you find this question helpful?  Yes   No
  • From jenella at 2/4/2014 11:59 PM
    • Could I use pastured cream with the matsoni starter? (I see every available milk style but that one!)
    • Yes, pastured cream would be great for use with the Matsoni starter. If it is not pasteurized or has a very high cream content, you will want to maintain a "mother" culture with pasteurized milk for the health of the culture. Be sure to make a new mother every 7 days from the previous week's mother you've saved in the fridge. The "old" mother can be eaten or composted, and the new mother can now be used to culture the pastured cream.
    • Do you find this question helpful?  Yes   No
  • From Rachel at 10/15/2013 11:20 AM
    • I purchased this yogurt to use with raw milk. I understand the concept of maintaing a pure starter, but can I make a smaller amount of it? Perhaps just 1 cup of pure starter instead of 1 quart? I'd rather not pastuerize such large amounts of raw milk.
    • Yes, you can make a smaller mother culture with pasteurized milk. 1 to 2 cups will work fine.
    • Do you find this question helpful?  Yes   No
  • From anon at 9/18/2013 9:42 PM
    • Can I strain this yogurt to make a thicker greek style yogurt?
    • Yes, you can strain this yogurt to make Greek-style yogurt.
    • Do you find this question helpful?  Yes   No
  • From Cc lee at 9/27/2012 7:18 PM
    • Do I have to wait until the temperature of the milk is 70-77 before adding the culture starter?
    • If you're bringing the milk out of the refrigerator, you do not have to let the milk come to room temperature before adding the starter culture.

      If you are making a batch of mother culture for using raw milk, and the milk has been heated, you should let the milk cool to 70-77ºF before adding the starter culture.
    • Do you find this question helpful?  Yes   No
  • From CC Lee at 9/21/2012 6:42 PM
    • I bought Matsoni yogurt starter that will culture under room temperature. However, I have a yogurt maker machine. Can I still use the machine to make my yogurt for this particular type of starter? Thanks.
    • Matsoni cultures at room temperature and requires a temperature between 70° and 77°. Yogurt makers are designed to maintain a temperature of 110°, much too hot for a Matsoni yogurt culture.
    • Do you find this question helpful?  Yes   No
  • From Bryan at 7/10/2012 3:36 PM
    • When I am activating the culture, should I expect to see some separation? It looks like I have a lump of yogurt surrounded by a little bit of liquid. I am using skim milk. I put it in the fridge now.
    • When culturing yogurt, there is often a layer of whey on the top. If the amount of whey is significant, that is a sign of overculturing. Watch your culturing time with your next batch, making sure to stop the culturing by placing the yogurt in the refrigerator as soon as it's set. Keep in mind that with low fat milks, you will get a thinner product than with whole milk.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Simple and Easy and the best yogurt I have ever had Review by Marge
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First time making yogurt at home. Usually bought commercial greek yogurt that would stay past its expiration date because I have to be in the right frame of mind to eat it. I don't like yogurt, but I know it's healthy so I try my best to eat it, on good days, which can tend to be few and far between.

For the past week, I need to make sure I set aside that 2-3 tbsps to make the next batches because I'm bound to devour and lick the bowl clean. It doesn't even have the chance to get decorated with nuts and fruits, just by itself is so good.

My first few batches I didn't mind the runny texture, I just shake it and drink it like a smoothie. Last night, I strained it overnight and I was treated to creamy goodness. I bought the euro yogurt strainer because I just need to make massive amounts of this to enjoy.

I have a cold house hovering around 65-68 degrees most days so it takes me about 24 hours to get it set. I actually messed up the very first batch from the packet because I didn't wait long enough for it to set. It took close to 48 hours. But the next batches after that just takes a little less than 24 and though a little runny, its still smooth and yummy.

I am foreseeing a lot of good days ahead!!!

(Posted on 11/28/2014)

Love the taste! Review by Emmanuel
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I had never heard of Mastsoni, though I'd made kefir and other fermented beverages before. I culture raw milk and, so far, matsoni does well with raw milk, though takes longer to culture in it. This culture is easy to use, doesn't require heat and tastes great.

(Posted on 11/25/2014)

Great Yogurt, easy peasy. Review by SLLockhart
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I received my Matsoni yogurt starter and after we finally were home for a few days, I got to start a batch. I was impressed! I did have to leave it a little while longer and I did put in in the Microwave with hot water twice to make it solidify but I love it. My house is too cool to make it in the time stated in the directions, so that is why I used the microwave to heat it up. NO I didn't turn it on while the yogurt was in there, I just heated the water to boiling and then put the bowl of yogurt starter in. So easy and so good.
I have a quart going right now, because I can't seem to get enough. I added some fried apples to my first bowl and it was very good too.
I am so glad that I bought my starter kit, and so glad it works so easy too.

Thanks for the high-quality stuff you sell, I am very impressed!

Sincerely,

Sharon Lee Lockhart

(Posted on 11/23/2014)

Great yogurt, very easy to make Review by Sally
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I activated the Matsoni starter, which ended up very watery, but I was told it would still work as a starter. I then used that starter to make a fresh batch of yogurt, and it was perfect. It thickened within about 14 hours, and it is smooth and thick and tangy and delicious. I love it.

(Posted on 10/29/2014)

Wonderful Product Review by Rae
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If you have previously only done thermophilic yogurt, this is going to be completely different. I'm still trying to get the hang of it. It took quite a while for the yogurt to thicken, but did at around 48 hours. But it tastes great!

(Posted on 10/19/2014)

difficult start Review by culturegram
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This is the first time I have made yogurt from a dry starter. Even after 48 hours the milk had not thickened. I was advised to try another batch using a starter from the milk I had tried to culture already. This did batch did not culture either. I was able to use the milk in cooking. I think the milk in the first batch was too warm. I set it next to a crockpot because the kitchen was cool. I will try again with the other packet that came in my box.

CFH note ~ It is extremely important to test the temperature of your culturing area to make sure it is within range, especially when activating the starter. If the temperature is too low, the starter will not activate and a high temperature will damage or kill the culture.

(Posted on 10/9/2014)

Great culture for raw milk yogurt! Review by Valerie
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I wasn't having great luck getting a good consistency using thermophilic cultures for making yogurt with raw milk. I tried adding cream, even, but would still either end up with something hopelessly thin, to overculturing it to curds and whey.

This mesophilic starter culture was the answer! After just a couple of iffy batches while the starters activated I have been getting great tasting yogurt with good body, and the process couldn't be easier. Every week I make a new batch of starter with by pasteurizing about a cup of milk. I then use a couple of tablespoon's of plain yogurt from my freshest raw milk batch, put it up in a warm spot before work and it's finished when I get home. And then I'm all set to make the raw stuff for the rest of the week.

(Posted on 10/1/2014)

Good value Review by W.L.
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Can't beat having fresh yogurt on hand at all times! So easy, healthy for you, and tasty. Thinner than commercial products because there aren't any starch fillers, very delicious with a somewhat tart taste. Love to use this in smoothies or strain out to make my own Greek yogurt. Value purchase because you get two starter packets but each one can be used indefinitely and without a yogurt making machine. Highly recommend!

(Posted on 7/16/2014)

Best. Yogurt. Ever. Review by Nan
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I have never tasted a better yogurt. I make it with raw milk and everyone who tries it raves about it. The Matsoni yogurt is delicious plain with nothing added to it, but it is also fantastic with fruit, honey, coffee, chocolate, vanilla, etc. It can be tricky getting the right temperature to culture it. I am currently making it in my upstairs bedroom because the temp is more appropriate there than in my kitchen. And this is something I have learned with lots of trial and error.

(Posted on 7/10/2014)

Matsoni Starter Review by Andrea
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Although the starter took over 36 hours to set the first time, it's been consistently ready in under 12 hours since. I love the mild and delicate taste. It's so much easier to make than the thermophilic yogurts!

(Posted on 6/13/2014)

Yummy :) Review by Jodi
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Order came super fast, thank you! Took 48 hours to activate the culture, but it was totally worth the wait. Yogurt is now ready in 12 to 18 hours depending on room temp. I've made a couple of gallons now (in 8 oz canning jars), and have been super happy with each and every jar. I've used whole, whole with half &half, and raw milks. All worked extremely well. Not the thick yogurt you find in stores, but I actually love it this way. My neighbor, who lives in Japan 4 months out of the year, said it was thicker than the CSY in Japan, so he's been culturing for 12 hours and loving it that way. He said that they drink this yogurt in Japan, not eat it with a spoon. Love it! Thanks again!

(Posted on 5/11/2014)

The Best that I've tried so far! Review by Sarah
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I really like this yogurt. I've tried villi and the Greek yogurt as well as using various store bought yogurts as starts for my own home made yogurt. So far I think Matsoni is the best for flavor (mild, just a little tart - like what you expect from yogurt - and there are no strange flavors that you have to get used to). It is a little thinner than what most people would expect for yogurt, but it's really easy to strain and it's so easy to make since you just add a little of your last batch to milk and stir - no heating - that it makes up for needing to strain it a little. As it is, it's perfect for adding to recipes, making smoothies, making dressing or sauces and you really don't need it thicker than it is if you eat it with nuts and berries or other things like that.
I would definitely encourage anyone who is new to ferments and making their own yogurt to try this one first.

(Posted on 4/29/2014)

Great yogurt Review by Haley
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This is the second yogurt culture I have purchased from Cultures for Health and I love it. This seems to take about 13 hours to culture in my house but it is very tasty and great for breakfast.

(Posted on 3/25/2014)

Arrived quickly and tastes great Review by Jenn
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Arrived quickly and tastes great!

(Posted on 2/13/2014)

Didnt work Review by David
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Followed all the directions and it just wouldnt come out. Didnt know what I was doing wrong or why it didnt turn out.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 1/30/2014)

Disappointed Review by Sara
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Based on the other reviews, I purchased this yogurt expecting an easy, tangy, delicious yogurt. That is not what this is. I used whole organic milk (pasteurized, but not ultra-pasteurized) and cultured it twice.

It didn't make the thick yogurt that I was expecting. It was more like really runny jello. The flavor wasn't tangy, it was bland and nonexistent. The only way I could eat it was to add it to a smoothie. I have much better results with culturing my yogurt in a crockpot from a store bought starter.

Skip this one.

Note from CFH: Culturing temperature is important when culturing countertop yogurts; maintain 70-77ºF for best results. Please contact customer support for troubleshooting assistance and advice on keeping your cultures warm during winter months.

(Posted on 1/7/2014)

Great culture Review by Loops
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Awesome culture, thick and very tasty! Give it a whirl!

(Posted on 12/21/2013)

disappointed Review by yogurt make
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This was priced really high compared to other yogurt starters, but I was willing to pay because I wanted this particular strand. It came in only TWO small packs (others usually have 5 under $7) and both of them failed to make yogurt, even though I followed the instruction to the T. So I wasted almost $20. I can't recommend this product to anybody.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 12/8/2013)

Easy and delicious. Review by Chris R
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This yogurt is mildly tart and very easy to make. I split some of my first batch and took it with me on a plane. While on vacation I successfully made several batches from just a tablespoon of mature yogurt! This was a great solution because I didn't have access to a system for heating yogurt to 110°, so this culture produced great tasting yogurt by sitting in a jar at room temperature .

I have had better texture when using grass fed non-homogenized whole milk. And even better luck when heating the milk to 180° then cooling to 70° before adding my mature yogurt. That isn't absolutely necessary, though.

(Posted on 4/14/2013)

Great taste, great value Review by Anna
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I was looking for a yogurt that required no heating of milk or long incubation period, and when I saw this and remembered the taste of some Georgian yogurt I had a long time ago I thought to give it a try. I was a bit nervous because the first batch took a long time to culture (almost 48 hours), but when it finally set, it was a lovely, mild and soft yogurt, just as I remembered it. It's thinner and runnier than storebought yogurts, but has a very, very fresh and smooth taste--like one of the previous reviewers says, it's actually better on its own that with anything added. It recultures fast--second and subsequent batches only took 12 hours in a 70 degree room (I have a drafty kitchen so yogurt sits on a bookshelf in the living room). I use full-fat milk, mostly organic, but it works like a charm with plain non-rGB milk as well. Definitely recommending as it's a ton easier than any other method.

(Posted on 4/6/2013)



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