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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



  • 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

Based on 3 reviews
interesting activity

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

Very easy to do
The fact of not needing a yogurt maker / incubator is very practical

A very good yogurt, really easy to do!

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.

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