Symbiota
Caspian Sea/ Matsoni Yogurt Starter Culture
What is Caspian Sea (Matsoni) Yogurt?
Caspian Sea yogurt, also known as Matsoni yogurt, is a unique and versatile mesophilic culture that can be conveniently fermented at room temperature (20-26 degrees Celsius). This yogurt is less sour than regular yogurt and features subtle notes of honey. It has a custard-like consistency, with a thickness that falls between filmjolk and viili yogurt.
Benefits of Matsoni Yogurt
Matsoni yogurt is not only delicious but also packed with probiotics, which support gut health and overall well-being. Its mild flavor and creamy texture make it a favorite among yogurt enthusiasts looking for a less tart option.
How to Make Caspian Sea (Matsoni) Yogurt
Making Matsoni yogurt at home is simple and doesn’t require any fancy equipment. Follow these easy steps:
- Add Starter Culture: Mix 1 tablespoon of active yogurt starter with 1 cup of fresh dairy milk.
- Ferment: Leave the mixture at room temperature (20-26 degrees Celsius, ideally 24 degrees) for 8-24 hours until it has fermented and set.
- Refrigerate: Once set, place the yogurt in the fridge to chill.
- Reserve Starter: Always reserve a tablespoon of the yogurt to start your next batch.
With proper care, this culture will keep producing delicious yogurt indefinitely.
Important Note
Please use an urban address where possible. Live cultures are couriered out on Mondays and Tuesdays to avoid delays and ensure freshness.
Caspian Sea/ Matsoni Yogurt Starter Culture
After getting used to its rhythm the culture makes a great Caspian Sea yogurt, lovely taste !
It took a couple of attempts to get it perfect (just practice for me) but now it is amazing. The instructions were easy to follow and when I reached out to Amber, she helped me troubleshoot what I could do to improve it. It’s now nice thick and very tasty yoghurt. I placed it in the microwave with a hot wheatbag and it worked well (it’s winter, so it’s cold). Would highly recommend this yoghurt and the support means is exceptional!
I love it. So easy to make. If our house is a bit cold, I stand ot in a sink of warm water and that gets it started nicely.
I Made Matsoni Yoghurt over 10 years ago. It was great then and now on the revisit its still great. Have a nice day. Cheers. Terry.
Bear in mind this is not a thick yogurt, but we love the flavour, kind of sweet tangy honey, and the different consistency. I was trying to set it with raw milk and that wasn’t working, soo since I switched to powdered milk and keeping it warm (it’s cold winter with no house heating) I got it to set. I look forward to seeing if it will last me a lifetime! Cheers