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Caspian Sea/ Matsoni Yogurt Starter Culture
Make Creamy Probiotic Yoghurt at Home — No Yoghurt Maker Required
Make creamy probiotic yoghurt at home with this traditional heirloom culture. No yogurt maker required — simply add milk, ferment at room temperature, and enjoy batch after batch of delicious homemade yogurt. ✓ Mild, creamy flavour with subtle honey notes. ✓ Easy to reculture again and again
- Regular price
- $28.99
- Regular price
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- Sale price
- $28.99
- Unit price
- / per
🚚 Fast NZ Shipping • 🔒 Secure Checkout • 🇳🇿 Made in NZ • ⭐ Beginner-Friendly & Ongoing Support
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.
Shipping & Refund
Shipping & Refund
Shipping
We aim to dispatch orders within 2–3 business days of purchase. If there is any delay due to product availability, we will communicate this as soon as possible.
Please note that fermentation cultures are shipped only on Mondays and Tuesdays to help maintain product quality during transit.
If your order contains products from different brands or suppliers, your items may be shipped separately and arrive in multiple deliveries. For example, products from Symbiota and Tiny Leaf NZ may be fulfilled by different suppliers, so shipment and delivery times can vary between items.
Once your order has been dispatched, tracking information will be provided where available.
Click here to view the whole Shipping Policy.
Refunds & Returns
If your order arrives damaged, faulty, or incorrect, please contact us at info@ecowellnesslab.co.nz within 7 working days of receiving your order. Include clear photos of the product and packaging so we can assess the issue and assist you as quickly as possible.
For food safety reasons, we do not accept returns of cultures.
Due to the nature of many of our products, change-of-mind returns may not be accepted. Please review our Refund Policy for full details before purchasing.

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Quality freeze dried culture and great customer service.
I initially struggled to set it due to low temperatures.
I swapped the Jersey full cream milk to Macro organic fullcream milk and the texure of the yoghurt is much better. I still have no ropey texture.
If the yoghurt separates you can use it to make Labneh successfully.
Initially I could only tolerate a spoonful daily, for the first 3 weeks. It's worth preserving as it has helped clear a low grade infection!
With the cold spell it was quite tricky reviving the dried culture to the point I had almost given up so appreciate there was enough in the sachet to have 2 goes. It did take a lot longer than the suggested times but was definitely worth the wait. Using Puhoi Half and Half I now have a pretty good ferment going on and it is absolutely delicious. I like a thick yoghurt so use almost double the amount as a base for the next batch but that is my preference. I tried it with green milk and it was very runny but ok for smoothies. Just a week in and I have already noticed the benefits of a daily serve. It will get easier to make when the weather warms up and the ferment time reduces. Highly recommend for anyone with IBD or IBS.
After getting used to its rhythm the culture makes a great Caspian Sea yogurt, lovely taste !
It took a couple of attempts to get it perfect (just practice for me) but now it is amazing. The instructions were easy to follow and when I reached out to Amber, she helped me troubleshoot what I could do to improve it. It�s now nice thick and very tasty yoghurt. I placed it in the microwave with a hot wheatbag and it worked well (it�s winter, so it�s cold). Would highly recommend this yoghurt and the support means is exceptional!
Thanks for the Caspian Sea yoghurt starter, it has been a bit grainy to start with and the yoghurt is separating, but I appreciate the ongoing trouble-shooting to settle it in. I've made it before so know it can take a bit of fine-tuning. Looking forward to getting it to a more edible stage again!
