NEW: Symbiota - Caspian Sea/ Matsoni Yogurt Starter Culture

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:

1. Add Starter Culture: Mix 1 tablespoon of active yogurt starter with 1 cup of fresh dairy milk.
2. Ferment: Leave the mixture at room temperature (20-26 degrees Celsius, ideally 24 degrees) for 8-24 hours until it has fermented and set.
3. Refrigerate: Once set, place the yogurt in the fridge to chill.
4. 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.

Please note this is a dried culture, shelf stable up to 3 months.