What is Matsoni Yogurt Starter Culture?
Matsoni yogurt starter (aka Caspian Sea Yogurt) contains live active bacteria and cultures at room temperature on the counter, no heating source required! One packet of fresh, never dried, yogurt starter can be used to make unlimited amounts of homemade yogurt. Being a serial culture strain...a small amount of yogurt from the current batch is then reserved to inoculate the next batch of fresh homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter!
Originating in The Republic of Georgia, Matsoni yogurt (pronounced Madzoon) is also known in Japan as Caspian Sea Yogurt. A slightly tart yogurt, Matsoni is excellent sweetened with a bit of honey or served over fruit. Matsoni yogurt has a thick viscous consistency.
How to Make Matsoni Yogurt:
As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. The yogurt starter can be serial cultured--a small amount of homemade yogurt from the current batch is then reserved to inoculate the next batch of homemade yogurt. With care, our Matsoni yogurt culture can be used to make homemade yogurt indefinitely.
See full instructions here
Difficulty Level 0
Anyone can make this very easy dairy culture. No prep work, just add a tablespoon of culture to some fresh milk and let sit at room temperature for about 24 hours. Just save off some of the finished product for your next batch. Needs to be feed/cultured at least once a week. If using for soy milk culturing, you must maintion a small amount of pure starter on dairyto maintain the culture for the long term.
Comes with fresh liquid starter packet, complete instructions and recipes right here online.
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