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Matsoni Yogurt

I have been wanting to make Matsoni yogurt for a while.  Why? Because the yogurt I buy local gets pricey when you eat as much as we do, it is easy to make, and I like to change things up every now and then.  I will keep buying yogurt from the local farmer and make some on my own.  Sounds like a plan.  I picked this culture starter over some of the others because I read that Matsoni yogurt is thick and tart.  Two things I love my yogurt to have.  I ordered the culture starter from here.  The yogurt making process was not difficult, even though there were a few more steps than I had anticipated, it still worked out great.  I bought some raw milk that was almost expired, so it was 1/2 off (WAHOO)~only $5.00, at the health food store.  And I made a gallon of Matsoni yogurt.  It is usually $16.00 a gallon for the yogurt from the local farm, so this was an $11.00 savings.  Not too shabby!

Here are a few details about Matsoni yogurt. (This is from Cultures for Health)

Matsoni yogurt starter (aka Caspian Sea Yogurt) contains live active bacteria and cultures at room temperature on the counter–no yogurt maker required! One packet of yogurt starter can be used to make unlimited amounts of homemade yogurt as it can be serial cultured–a small amount of yogurt from the current batch is then reserved to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter!

  • Moderately-thick yogurt
  • Tart yogurt taste
  • Cultures at 70-78°F, no yogurt maker required
  • Reusable culture, with care a little from each batch is used to make the next batch

Originating in The Republic of Georgia, Matsoni yogurt (pronounced Madzoon) is also known in Japan as Caspian Sea Yogurt. A slightly tart yogurt, Matsoni is excellent sweetened with a bit of honey or served over fruit. Matsoni yogurt has a thick viscous consistency.

How to Make Matsoni Yogurt: As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. The yogurt starter can be serial cultured–a small amount of homemade yogurt from the current batch is then reserved to inoculate the next batch of homemade yogurt. With care, our Matsoni yogurt culture can be used to make homemade yogurt indefinitely.

Here is the process.  There was a little cream in the milk I used so I just scooped it off the top after it fermented.  You could totally use this part too.

First step.  Cover and put away for 24-48 hours.  Mine took about 24 hours because I live in hot and humid Florida.

After 24 hours.  I put it back in the refrigerator.  The cream at the top I just scooped out, but some people would probably still use it.

You know the yogurt is finished when it slides away from the jar in one clump.  I was trying to get a picture without it spilling out of the jar.

This yogurt is good and tasty.  Just the way we like it.  We have already used about a half gallon in smoothies.  Great stuff.  This is coming in handy on my NO SUGAR  Challenge.  It is my new dessert.

~Green Boot Girl

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By | 2017-10-05T20:40:38+00:00 April 11th, 2012|Probiotics, Raw Milk, Recipes|6 Comments

About the Author:

I am a mother of 3. We eat nourishing and traditional food at home. We use natural healing successfully with essential oils, herbs, and homeopathy. We love being in the outdoors and living the "green" life.

6 Comments

  1. arealfoodlover April 11, 2012 at 9:16 pm - Reply

    I LOVE Cultures for Health. I use the Villi yogurt starter, which also cultures at room temperature. I had no idea that such a thing existed, and it has made my life SO much easier. I use raw milk too, and stir the cream right in. Delicious!

    • Green Boot Kaley April 11, 2012 at 9:38 pm - Reply

      cool. so do u heat up the milk a little too? that is what it told me to do on the label?

      • arealfoodlover April 12, 2012 at 9:47 am - Reply

        Yes, raw milk is full of too many benefical bacteria apparently. So you have to “pasteurize’ it yourself by heating it to 160 degrees, so that the good milk bacteria don’t overwhelm your yogurt bacteria. I guess it makes sense, and I’ve actually cheated a couple of times and microwaved the milk for 2 minutes to save time! (don’t tell)

        • Green Boot Kaley April 12, 2012 at 11:22 am - Reply

          That is what I read. I wonder if it is more beneficial than raw milk yogurt. I guess it is always good to rotate the bacteria in the gut flora.

  2. Scott November 26, 2012 at 3:06 am - Reply

    Thanks for posting how to make this. I’m giving it a shot next week, along with Viili. I don’t know if using honey in it is a good idea though, as honey has antibacterial properties in it, and would kill the bacteria in the yogurt.

  3. Nate February 5, 2017 at 10:43 am - Reply

    Any info on the benefits of Matsoni yogurt and the specific cultures found in it?. Cheers.

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