Caspian Sea yoghurt, also known as Matsoni yoghurt, is a unique and versatile mesophilic culture that can be conveniently fermented at room temperature (20-26 degrees Celsius). This yoghurt is less sour than regular yoghurt and features subtle notes of honey. It has a custard-like consistency, with a thickness that falls between filmjolk and viili yoghurt.
Each starter contains 1 tablespoon of dried culture. You only need 1 tsp to get going, properly cared for, it will last you a lifetime. To keep it going, mix one tablespoon of fermented yogurt with a cup of fresh milk and this will ferment into yogurt … and so the cycle continues.
Benefits of Matsoni Yoghurt
Matsoni yoghurt 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 yoghurt enthusiasts looking for a less tart option.
How to Make Caspian Sea (Matsoni) Yoghurt
Making Matsoni yoghurt at home is simple and doesn’t require any fancy equipment. Follow these easy steps:
- Add Starter Culture: Mix 1 tablespoon of active yoghurt 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 yoghurt in the fridge to chill.
- Reserve Starter: Always reserve a tablespoon of the yoghurt to start your next batch.
Please note this is a dried culture, shelf stable up to 3 months.
