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Caspian Sea/ Matsoni Yogurt Starter Culture
- Regular price
- $28.99
- Regular price
-
- Sale price
- $28.99
- Unit price
- / per
Details
Details
Discover the delightful world of Caspian Sea Yogurt, also known as Matsoni, with our premium yogurt starter culture. Matsoni is renowned for its creamy, custard-like consistency and delicate, honeyed notes, offering a unique twist on traditional yogurt.
Product Features:
- Mesophilic Culture: Ideal for room temperature fermentation, requiring no special equipment.
- Flavor Profile: Less tangy than regular yogurt, with subtle honey-like undertones.
- Consistency: Achieves a custard-like texture, sitting between filmjolk and viili in thickness.
- Versatile: Perfect for creating smooth, rich yogurt that can be used in a variety of recipes or enjoyed on its own.
Longevity:
- Endless Fermentation: With proper care, this starter culture can continuously produce yogurt, making it a lasting addition to your kitchen.
Note:
- Urban Address Recommended: For optimal delivery, please use an urban address.
- Shipping Information: Live cultures are dispatched on Mondays and Tuesdays to ensure freshness.
Elevate your homemade yogurt experience with the Caspian Sea Yogurt Starter Culture, offering rich flavor and creamy texture with every batch.
How to Use
How to Use
How to Use:
Preparation: Add 1 tablespoon of Caspian Sea yogurt starter to 1 cup of fresh dairy milk.
Fermentation: Cover and leave at room temperature (20-26°C / 68-78°F) for 6-8 hours. The yogurt will thicken and develop its characteristic flavor.
Storage: Once set, transfer to the fridge to chill. Reserve 1 tablespoon of the yogurt to start your next batch.
Ingredients
Ingredients
What's Included:
Active Yogurt Starter Culture: Contains live bacteria necessary for fermentation.
Shipping & Delivery
Shipping & Delivery
This product is being supplied by Symbiota from New Zealand. The shipping & delivery time of the product may vary depending on the supplier and the country of origin. Please expect the packaging to vary as well.