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Matsoni Yogurt Starter
Product Review (submitted on April 14, 2013):
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.