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
With the cold spell it was quite tricky reviving the dried culture to the point I had almost given up so appreciate there was enough in the sachet to have 2 goes. It did take a lot longer than the suggested times but was definitely worth the wait. Using Puhoi Half and Half I now have a pretty good ferment going on and it is absolutely delicious. I like a thick yoghurt so use almost double the amount as a base for the next batch but that is my preference. I tried it with green milk and it was very runny but ok for smoothies. Just a week in and I have already noticed the benefits of a daily serve. It will get easier to make when the weather warms up and the ferment time reduces. Highly recommend for anyone with IBD or IBS.
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.