Matsoni Yogurt Starter (Caspian Sea Yogurt)
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Matsoni is a smooth, creamy yogurt with a mild, slightly tart flavour.
Also known as Caspian Sea yogurt, it is easy to make and does not require a yogurt maker.
Just like viili, matsoni is a type of mesophilic yogurt, meaning that it ferments at room temperature. How convenient!
Add this matsoni yogurt starter and the milk in a clean container, mix, then let it ferment for 24 hours on your counter (see the full recipe). The result? A fresh yogurt, full of probiotics!
Our Promises
- Easy and quick to make (ready in 24 hours)
- Fermentation at room temperature: no need for a yogurt maker!
- Easy reproduction: keep some matsoni in a cool place to start the next recipe.
- Long conservation of the Caspian Sea yogurt starter culture
What is Matsoni?
Matsoni, madzoun or Caspian Sea yogurt is a mesophilic yogurt of Armenian origin, widely used in Caucasian cuisine. It is reputed to contribute to the longevity of the people of the region.
Matsoni has a thin texture and a very mild, milk-like taste. It is eaten on cakes, salads, fruit, or simply with a little honey.
The first written reference mentioning matsoni comes from a medieval Armenian manuscript from the 11th century. It was traditionally made from the milk of cows, goats, sheep or buffalo.
The following strains have been identified in matsoni:
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Lactococcus lactis ssp. cremoris
Specifications
- Ingredients: powdered cow's milk and live active cultures
- Contains 3 capsules of dehydrated Caspian Sea yogurt starter to be used whole (each capsule can ferment up to 2L of milk)
- GMO-free
- Shelf life: 18 months in the freezer in its original packaging
To rehydrate the starter, see how to activate a mesophilic yogurt starter.
Customer Reviews
Second time round it firmed up quite a bit, thicker would be nicer for me but having the bacterial strains to add to the diversity is bonus!
My order arrived very timely, thanks Jean-Luc!
When I saw it I thought it would be too small, but after doing 2 batches I realized that it was en masse;)
Very easy to do
The fact of not needing a yogurt maker / incubator is very practical
Excellent customer service and quick answers to my questions, thank you Jean-Luc!
This is my fourth production, and I am delighted. Matsoni is easy to make and very good. I made some with cow's, goat's and sheep's milk until now. My only unsuccessful attempt was with unsweetened (commercial) vegetable milk. From now on I will only use animal milks.
