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 Dawn at 4/20/2012 12:30 PM
    • Is properly cultured Matsoni SCD- or GAPS-legal? In order to be SCD-legal, for instance, the culture must eventually eat up all the lactose in the milk. Will this happen if I culture it for 48 hours?
    • To achieve an extra-tart yogurt with all the lactose consumed, you would let it culture longer, until the curds begin to separate out from the whey. When "over-culturing" yogurt this way, you must be careful to not let the culture starve. If the bacteria are too long without lactose, they will starve and die, and you won't be able to make a new set of yogurt.

      If you want to remove all the lactose AND re-culture the yogurt from batch to batch, you might want to consider making a mother culture first, culturing her for the normal timeframe, and using her to make the lactose-free batches. Save enough mother culture for the following week when you'll want to make a new strong mother culture to use to make that week's lactose-free batches.
    • Do you find this question helpful?  Yes   No
  • From michelle at 3/24/2012 11:21 PM
    • What kind of milk do you recommend? Organic milk at the store or raw milk? It is hard to find raw from where I live.
    • Any type of milk will work well with this starter, except for ultra-pasteurized or reconstituted dry milk, both of which are highly processed and may give unreliable results. Organic whole pasteurized milk is a good choice.

      Please use a regularly pasteurized milk to activate the dehydrated yogurt starter. Do not use raw milk as this is not always reliable and may not work. Once your starter has been activated successfully, you can then use raw milk according to this article: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Stephanie at 2/28/2012 11:58 AM
    • Can I use this culture for non-dairy milks? I'd like a culture I could re-use, unlike the vegan culture.
    • You may be able to culture a batch of non-dairy milk with this starter, but it will not perpetuate, as the cultures need lactose and milk protein to replicate.

      If you do not have an issue with dairy, you can reuse this culture by maintaining a pasteurized dairy mother culture each week from which to make your non-dairy milk yogurt. The creation of a mother from the previous dairy batch must be done every 7 days, so the bacteria stays viable. See here: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Karen at 2/1/2012 7:16 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 pasteurized milk. You would need to make a new pasteurized 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/make-mesophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Koko at 1/31/2012 7:00 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 Ai at 12/27/2011 9:18 AM
    • Do I always have to use a new milk? Is it possible to use a milk that has already been open ?
    • You can use a previously open container of milk. You do not have to open a fresh milk each time you make yogurt.
    • Do you find this question helpful?  Yes   No
  • From Rose at 9/11/2011 4:18 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
  • From Sarah at 6/27/2011 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 6/7/2011 6:08 PM
    • I would like to know what particular strain of lacto bacteria is in Matsoni culture?

      Thank you.
    • The Matsoni culture contains: L. lactis subsp. Cremoris and Acetobacter orientalis.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

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)

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 2/7/2013)



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