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Matsoni Yogurt Starter

Availability: In stock

SKU: 5202
$12.99

Matsoni Yogurt Starter Culture

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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.
  • 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.

Matsoni Yogurt Starter Instructions and Troubleshooting: 


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

 

Allergen Information:

Manufactured in a facility that produces products containing gluten and dairy.


Actual product may differ from image shown above.


       

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, Content Coordinator

 

 



Questions on Matsoni Yogurt Starter

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  • From Karl at 3/31/2015 9:49 PM
    • Is it possible to make Matsoni from soy milk if I add lactose equivalent to dairy milk?
    • Matsoni is a reusable culture providing that it is cultured in dairy. You can certainly add lactose to soy milk but a thickener may be required to achieve the thickness you desire. To use the Matsoni with soy, you will need to keep a separate, dairy "mother culture", similar to working with raw milk. You will find instructions here: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • 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

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Customer Reviews

Great yogurt and value Review by Alex
Value
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This was a great value as it last and can be carried on and on. We love it with some maple syrup for flavoring. It is so easy to make it is fairly worry free.

(Posted on 8/7/2015)

delicious! Review by june
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This is the first yogurt I have ever made at home myself and I am so happy to have chosen this easy and delicious Matsoni. The starter batch took 30 hours to set, and the subsequent batches have been taking about 12 hours each time. I am on the 4th "generation" batch now, and finally the wonderful flavour has come out. I contacted the customer service after the first two batches as there was no yogurt taste (it looked like yogurt but tasted like milk), and was told that it would take some batches before flavour develops. Patience paid off. . . If anyone has the same problem in the first few batches, you can either strain the yogurt, or simply make smaller batches to repeat the cycles quickly until the flavour develops. It is clean, mild, and delicious without anything added. But I have also tried it with honey, and it is excellent! Now I don't think I can go back to grocery store yogurt.

(Posted on 8/2/2015)

The Real Deal Review by Karen
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I followed the directions to the letter and had edible matsoni in <24 hours (make sure to check it periodically). At this time of year and in my environment, ±13 hours for subsequent culturings has been about right--your own mileage may vary. Follow the instructions and you should be fine. Be aware that the quality of your matsoni will improve over time as the culture continues to establish.

I've shared this matsoni with Russian, Georgian, AND Armenian friends and they all say that it's spot-on. If you want authentic matsoni, look no farther.

(Posted on 6/22/2015)

Good! Review by Lee
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I love the taste of this. My body responded very positive with this yogurt. So glad I found it.

(Posted on 6/11/2015)

Quick and easy culture, great taste. Review by Ellen
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This one is great plain or in a smoothie, but my kids like it with instant pudding mix as a flavoring. I live in a warm climate with an 80 degree room temperature and it cultures in less than 12 hours. It has a slightly tangy flavor.

(Posted on 4/27/2015)

Wonderful for my whole family Review by Sarah
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This is a wonderful culture. I culture it with whole milk and add 1 Tbsp of berry syrup or honey, add 1/4 cup of granola, and breakfast is done. Wonderful, mild (not tangy), and so easy to make. Even my 11 year old will eat it! I'm going to try filmjolk next. Thanks for saving me $$ on my grocery bill.

(Posted on 4/26/2015)

Great Product Review by Laura T
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Value

Being new to making yogurt, I wanted something that would be easy and would culture at room temperature. I read about the Matsoni Yogurt Starter on another blog and wanted to try it. The ease of culture, in a jar on my kitchen counter, and the fact that it is a continually renewing culture (I save 1/4 cup from each batch to start the next) makes it a great value. I love the taste and the fact that I know exactly what is in the yogurt I am eating!

(Posted on 4/6/2015)

Mild Yogurt Review by Linda
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I found making these room temp yogurts very easy. However I found the texture to be a lot like kefir without all the benefits of kefir.

The flavor is very mild. Good to use in smoothies

(Posted on 3/17/2015)

I will buy it again Review by Bonnie
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This yogurt turned out to be delicious! I've used some as a starter for 3 times now, and will probably get many more batches. I find that leaving a fresh batch to 'incubte' in the oven with only the oven light on is actually quite effective! I sure doubted it until I tried it.

(Posted on 2/17/2015)

Not tangy and watery Review by Hannah
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This is a VERY mild yogurt and not thick at all. It's nice the way it sets without heat, but it's not at all like store bought yogurt.

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

(Posted on 1/5/2015)

Good Texture Room Temperature Culture with Mild Taste Review by Miles
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Overall quite happy with the Matsoni culture. It's quite mild, so if you don't like your yogurt tart, this is the culture for you. Easy to keep going and sets up in 12 to 14 hours after the first time. The previous culture I was using was taking 18-20 hours and didn't get as firm as this one. I also ordered the Viili culture and want to compare the texture and flavor at some point.

(Posted on 12/16/2014)

Very pleased Review by Riya
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I've tried several methods of culturing yogurt without buying a yogurt maker and this is the only one that has worked. It cultured within 24 hours when starting, and now it's about a 12 hour culture. It is a bit thinner that I prefer, but I knew that going in. I strain it and it's perfect. The flavor is very mild, which I also prefer. Fantastic product!

(Posted on 12/10/2014)

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)

spoiled milk Review by Karen
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I have been making thermophilic yogurt for ages, and was excited to give this culture a try. Unfortunately, though I followed the instructions, my milk never set, and I was left with spoiled milk. It was disappointing. I am hesitant to try the other package, because I don't want to waste any more milk.

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

(Posted on 11/11/2014)

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)



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