Piima yogurt starter contains live active bacteria and cultures at room temperature on the counter: no yogurt maker required! One packet of our yogurt starter can be used to make unlimited amounts of homemade yogurt as it can be serial cultured, reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter!
Description: Our Piima yogurt starter makes a thin cultured beverage. Originating from Scandinavia, it has a number of uses including making an excellent base for salad dressing, cultured butter or for making Piima cream (a sour cream type condiment). This yogurt culture can also be added to milk and consumed as a dairy beverage. Doing so adds beneficial cultures to the milk and many people feel it helps replace beneficial bacteria lost during the pasteurization process.
How to Make Piima 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. This yogurt culture can be serial cultured: a small amount of homemade yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. Click here for complete instructions
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 every 7 to 10 days. 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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