mesophilic
Mesophilic is a term for bacteria and cultures that work best at moderate temperatures. This makes mesophilic starters popular for home use, because you usually don’t need a yoghurt maker or other heating equipment.
Want to buy mesophilic yoghurt cultures for easy yoghurt without the hassle? With mesophilic cultures you make yoghurt at room temperature. That’s why mesophilic starters are perfect for beginners and anyone who wants to make yoghurt without special equipment. Just add them and let them sit!
What is mesophilic?
Mesophilic is a term for bacteria and cultures that work best at moderate temperatures. This makes mesophilic starters popular for home use, because you usually don’t need a yoghurt maker or other heating equipment.
What are mesophilic cultures?
Mesophilic yoghurt cultures work at lower temperatures: from room temperature to around 32 degrees Celsius. The word ‘mesophilic’ means ‘moderation-loving’. These bacteria ferment slowly and gradually, often over 12–36 hours.
The difference with thermophilic cultures
The big difference between mesophilic and thermophilic cultures lies in the required temperature. Thermophilic cultures constantly need 42–45°C and special equipment, while mesophilic cultures already work at normal room temperature. This makes mesophilic much more accessible for home use.
Mesophilic cultures are often used for milder, traditional yoghurt types with a softer and sometimes slightly drinkable texture, such as filmjölk, viili and other Scandinavian fermented dairy products. For kefir-like yoghurt, mesophilic is also the best choice.
Thermophilic cultures, on the other hand, are popular for thicker yoghurt types such as Greek yoghurt, Bulgarian yoghurt and classic yoghurt with a fuller and fresher flavour. So which culture suits you best depends on the desired taste, texture and way of fermenting.
Major benefits of mesophilic starters
- No equipment needed: Works from room temperature
- Easy for beginners: Just add and wait
- Energy-saving: No heating required
- Authentic flavours: Traditional Scandinavian and Eastern European types such as Filmjolk, viili or Matsoni
Buying mesophilic
Think of filmjölk, viili or Matsoni and kefir-like yoghurts. These often have a lightly tangy, fresh taste and a thinner consistency than commercial yoghurt – but they are full of character and probiotics.
How do you use mesophilic starters?
It couldn’t be simpler: heat your milk to 90°C (or use UHT milk), let it cool to room temperature, add the starter and let it sit for 12–36 hours in a warm spot depending on the type of yoghurt. A radiator, sunny windowsill, central-heating boiler cupboard, or slightly warmed oven is sufficient.
When do you use mesophilic cultures?
Mesophilic cultures work best when yoghurt is made at room temperature without special equipment. These cultures are ideal for milder and more traditional yoghurt types with a soft structure. They are also very suitable for beginners and slow fermentation processes.
Perfect for experimenting
Thanks to the low temperature and long fermentation time, mesophilic cultures develop complex flavours. Ideal for experimenting with different types of milk – from cow’s milk to goat’s milk.
Ready for yoghurt without the hassle? Our mesophilic starters are ready to use and give you access to authentic yoghurt flavours you won’t find in the shop!