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Matsoni yoghurt starter culture | for home made yoghurt

9,99

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(5 customer reviews)

Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yoghurt, it is relatively acidic, but as a whole still quite mild.

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Description

Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. Make it yourself with our Matsoni starter culture!

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.  Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.

What is matsoni?

Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yoghurt, it is relatively acidic, but as a whole still quite mild. The structure is soft. It is mostly eaten in Georgia and Armenia.

As a fermented milk culture, it has many health benefits, including live probiotics and easily digestible nutrients from the milk (including lactose).

Similar to:

Caspian Sea yoghurt

Mesophilic. No yoghurtmaker needed

You make this yoghurt at room temperature, no yogurt maker or the like is needed. Just ferment on your countertop.

Content Matsoni starter culture

  • 1 gram of heirloom mesophilic dry yoghurt starter
  • Enough for the rest of your life
  • Produced in the UK
  • Allergens: milk
  • Contents: milk, starter cultures

Micro-organisms Matsoni starter culture

Different Lactobacillus and Streptococcus species. Yeasts include Kluyveromyces marxianus, Candida famata, Saccharomyces cerevisiae, Lodderomyces elongisporus and Kluyveromyces lactis.

Why a dried matsoni yoghurt starter culture?

  • dried starters have a long shelf life
  • easy to ship / take with you, also abroad
  • does not deteriorate due to transport
  • light in weight (shipping costs)
  • you can buy the starter even if you do not intend to make yoghurt immediately
  • you can save a part in case the quality of your fresh yoghurt deteriorates
  • after activation, the effect of dried yoghurt as a starter is identical to fresh yoghurt

Storage instructions

In the fridge or freezer. Save the dried yoghurtstarter in a ziploc bag after use, or vacuumsealed. The starter is highly hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is at least a year in the freezer, but probably longer.

How to activate your matsoni yoghurt starter culture

  1. Empty the starter culture package in a clean jar. Crush the flakes with a clean fork or spoon.
  2. Pour a 1/2 glass of sterilized (long-life) milk over starter, stir well and let it rest for a few minutes to rehydrate.
  3. Stir again until all pieces are dissolved. This may take a while.
  4. Cover with a piece of paper towel or a handkerchief, secured with an elastic band.
  5. Allow to mature for 48 hours at room temperature or slightly warmer. Once it thickens or after 48 hours, move it to the fridge and let it cool for about 6 hours.
  6. It is possible that the yogurt will be a bit thin at the moment. That does not matter. The consistency will improve in the next few batches.
  7. Add the starter to a liter of sterilized (long-life) milk and stir well.
  8. Cover with a piece of paper towel or a handkerchief, secured with an elastic band.
  9. Allow to ferment for 12 to 48 hours at room temperature. Depending on the temperature and your starter, it may take 48 hours for the yoghurt to ferment completely.
  10. Let cool in the fridge for about 6 hours.
  11. You can now eat this yogurt immediately, and keep a spoonfull  for the next batch or, preferably, frozen in ice cube bags as a “mother starter”. Each ice cube can be used as a starter for a liter of milk.

Tip

Sometimes a dried yogurt starter needs a second ‘fermentation round’ to get it’s full potential. This means using a spoonfull of the first batch to start a second. The second batch will be better.

Buying a Matsoni starter culture?

Order your Matsoni starter culture at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage of the vegan cheese starter kit? Ask them in our chat, we’ll here to help!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheese