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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).
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.
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.
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.