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
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
I was a bit worried about getting it started as I ordered in a colder time of year but the accompanying instructions were very helpful, and I managed to hack it a little bit by letting it set by shutting it in the (off) microwave overnight with a warm wheat pack. I've just cultured my second batch and found it easier than the first, so it's worth persisting if you find it tough to get started! The yogurt itself is delicious, mild and silky. I'm terrible for forgetting to eat breakfast but this is nice enough that I remember, because it feels like starting my day with a treat.
Wish it had stated somewhere on here that I needs room temperature of 20-26 degrees (ideally 22-24). It’s winter. Our house is cold and even the hot water cupboard doesn’t stay at that temp long enough for fermentation.
Would not have brought if I knew this prior as I have not been able to get this to set at all
I am using non homogonised A2 milk in glass bottle and I have wrapped it up in towls and 2 days on the kitchen Island and still is not thick?HELP lol lol
I’m still waiting for my order!!
Hi Joanne. I am terribly sorry to read of this 1-star review. We were in constant communication regarding this parcel. Your order was dispatched within 36 hours of receiving it 06/02/24. Unfortunately, we have no control over courier services, regardless of dispatching on overnight consignments and trying to track the parcel down with the service while keeping you informed. We very rarely have these issues with courier services and sorry for this unfortunate experience. Kind regards, Amber