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Caspian Sea yoghurt also goes by the name Matsoni yogurt. It originates from the Cocassos region between the Black Sea and Caspian Sea. The region is renowned for the longevity of it’s people. It is also extremely popular in Japan and has been the subject of significant clinical research in that country.

It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. It is a slightly tart yogurt with a unique viscous consistency. The unique ability to ferment at room temperature makes Matsoni Caspian Sea Yoghurt an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen.

The bacteria responsible for fermentation of Matsoni Caspian Sea Yoghurt are (for the most part) Lactobacillus delbrueckii and Lactococcus. L. delbrueckii is remarkable because of its ability to survive passage through the entire digestive system (source).

Organic Amasi Yoghurt Starter Culture

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Organic Caspian Sea Yoghurt Starter Culture

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Organic Filmjolk Yoghurt Starter Culture

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Organic Langfil Yoghurt Starter Culture

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Organic Piima Yoghurt Starter Culture

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Organic Viili Yoghurt Starter Culture

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£5.95£10.00

How to make Matsoni Caspian Sea Yoghurt

Ingredients
  • 500ml of pasteurised milk (whole milk works best). Cold milk works absolutely fine. However, many people find that if they boil the milk before hand and then allow it too cool back down to room temperature, it makes a much thicker yoghurt. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Organic Matsoni Caspian Sea Yoghurt starter culture.
Directions
  • Fill a bowl with 500ml of milk. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of yoghurt.
  • Add your Organic Matsoni Caspian Sea Yoghurt starter to the milk and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 12-24 hours.
  • Before you eat it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t eat your Matsoni Caspian Sea Yoghurt that day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt culture at least once a week to keep it healthy and active.
Flavourings:

Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Matsoni Caspian Sea Yoghurt to reculture the next batch before you add any flavourings.

Do I have to use organic milk?

No, yoghurt will ferment any type of dairy. We choose to use organic milk with our yoghurts as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own yoghurt.

Do I have to use dairy milk?

Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.