I bought this product because I wanted a cultured beverage to replace kefir. I used goat milk and the piima has the consistency of kefir. I let it culture initially for 36 hours. I actually bought matsoni, filmjolk, and viili as well and didn't like them as much. With goat milk, they were also beverages. The filmjolk was my second favorite and also had the consistency of kefir, but the filmjolk had a very acidic/tart bite to it (so it would be great for baking). This piima tastes similar to buttermilk but without the acidic bite or tartness. There is just a very mild tartness that tells you it's not just plain milk. It is very mild and delicious. It has a nice aroma, too. It's exactly what I was looking for to replace my daily cultured beverage. The flavor is excellent. (Posted on 11/5/2011)
We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold. It has a sweet flavor and is kind of fun to play with as it tends to fall off the spoon. The other cultures are well worth getting as well but make sure you get this one if you had to choose only one. (Posted on 5/15/2012)
This is a very tasty culture. Produces a thin yogurt when used with milk. I prefer to use it with cream. Makes for a delicious sour cream/ creme fraiche. I often use it in soups. Makes a great dessert topping too! Nice and mild with a very slight tang. (Posted on 1/10/2013)
I love pima, I use it in cream, so it comes out really thick. It makes the best mayo substitute for everything. I usually use it in potato salad, or mix it with cranberry sauce (homemade) and make turkey sandwiches, the best. Way too many uses to get into. (Posted on 12/8/2013)
I had no problems starting the Piima culture. It was the only one I purchased as I wanted some drinkable yogurt after trying some made with raw milk at a farm. I have not purchased store bought yogurt since. I look forward to it as desert sweetened with a little bit of Agave nectar and some raspberries. I also use it as a fruit dip. I have been having so much fun with the basic yogurt I haven't even made it to to the raw milk yet and after reading the reviews, I now have some new ideas. (Posted on 5/19/2014)
I have not tried to culture Piima in milk because I first encountered it as a cream culture and it is too divine. Piima cream cultures amazingly--think, smooth, excellent taste--sweet enough for dipping fruit and tart enough for use in recipes/dishes calling for sour cream. I never want to use another culture for my cream!! The culture I bought from here is very consistent and always successful. (I do culture the mother in milk, and it works fine.)
CFH Note: Keeping a mother culture in milk is a very important step, critical to the health of the culture. (Posted on 8/21/2014)
It worked at room temperature in about 8 hrs. I just mixed it well in 1% organic milk and voila! So easy. Now I add honey to my cup and enjoy it either just like that or on my cereal. I always keep 1/4 of the yogurt to keep it going and it's doing great after 2 weeks and 5 refills. (Posted on 6/5/2014)
I was able to activate my Piima starter the first trial; it started to set at around 36 hours. After that, the yogurt routinely sets around 6 to 9 hours. Piima by itself tastes very mild and taste; I would he happy to just eat it as it is. My older daughter - the gourmet eater in my family - approves the mild taste of Piima and actually said she likes this better than store-brought yogurt. (Posted on 12/26/2013)
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.
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