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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.
Due to recent changes in manufacturing processes, the weight of the item which appears in the photo will differ from the actual weight of the item received.
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
- From Sarah at 6/28/11 8:03 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 ella at 6/7/11 6:08 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?
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Back to the product pageCustomer Reviews
- 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 .Quality Price Value
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 April 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 April 7, 2013)Value Quality Price
- Fabulous Yogurt Review by Sherry, from Avalon Naturals
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This was my first attempt at making my own yogurt and I am HOOKED. The Matsoni is very easy to maintain. In a warm, sunny room, it took about 12 hours to culture. It has a nice twangy flavor to it & though I tried adding some flavors, I preferred the natural taste. It's somewhat thinner than I expected, but I had to remind myself of what store-bought yogurts contained. It's much thicker than kefir, but I still like to put it in a glass and drink it rather than sitting down with a bowl & spoon. (Posted on February 8, 2013)Value Quality Price
- Wow Review by Antoinette
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I ordered this one by mistake... and I sure am glad I did... This yogurt is so mild tasting and I love the consistency. Also I've noticed that right after I drink it, I feel great! Thank you so much for this lovely product!!! (Posted on January 24, 2013)Quality Price Value
- Love this yogurt Review by Alexandra
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I made my first matsoni using yogurt made by a friend's mom in Japan. When that strain died due to an unfortunate kitchen accident, I got the matsoni starter from Cultures for Health, and have had great results. It makes a somewhat thin, but creamy tasting yogurt. Delicious on cereal or granola, with honey or jam, or just plain. It's especially delightful when made from half-and-half. (Posted on March 15, 2012)Price Value Quality
- 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