Piimä, is a Finnish thin, drinkable yogurt with a mild nutty and slightly cheesy taste. It looks like buttermilk, but is prepared as a yogurt.
Piima starter culturer | for home made Finnish yoghurt
Piimä, is a Finnish thin, drinkable yoghurt with a mild nutty and slightly cheesy taste. It looks like a buttermilk, but is prepared as a yoghurt. You make it with this Piima 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.
Mesophilic. No yoghurt maker needed
You can make this yoghurt at room temperature, no yoghurtmaker or the like is needed. Just ferment on your countertop.
Content Piima starter culture
- 1 grams of heirloom mesophilic dry yoghurt starter
- Enough for the rest of your life
- Produced in the UK
- allergens: milk
- Contents: milk, starter cultures
Streptococcus lactis var. bollandicus and Streptococcus taette.
Why a dried starter?
- 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 yogurt as a starter is identical to fresh yoghurt
Storage instructions Piima starter culture
In the fridge or freezer. Save the dried yoghurt starter 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.
Activating your starter
- Dissolve half a teaspoon of dry starter in two tablespoons of fresh, preferably whole UHT milk in a small, clean, jar. Ensure that the starter dissolves properly. You really have to stir a lot with, for example, a fork until no lumps are visible. This takes some effort.
- Cover loosely and allow to ferment for half a day on the counter and then another night in the refrigerator.
- The next day, mix this young starter with about 100-200 ml of UHT and let it ferment on the counter until it thickens. Probably after a day or two.
- You can eat it now, but if you mix this 100-200 ml starter with a liter of UHT milk, you will get the real yoghurt-y texture after another day or 2!
- If not yet, repeat 3 and 4
- You can eat this yoghurt directly, or freeze it in ice cube bags as a ‘mother starter’. Each ice cube serves starter for around a liter of milk.
- From now on you can also make it with other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc.
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 Piima starter culture?
Order your Piima 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 cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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