Piimä is a thin yet creamy Scandinavian variety of yogurt with a mild flavor. It can be made into a drinkable yogurt or a sour cream substitute. It goes great with fruit and honey.
Piimä is a Mesophilic yogurt that ferments at room temperature (68-77° F). No yogurt maker is required. This heirloom variety is also reusable- simply reserve a bit from each batch as your continuing starter. With proper care, you'll be able to make your own Piima yogurt over & over!
You will need:
1 quart canning jar or similar jar
coffee filter or paper towel to cover, and elastic band to secure cover
wooden or plastic spoon
2 cups milk (avoid ultra-pasteurized or UHT milk)
1 packet Piimä yogurt starter culture
How to Activate Your Piimä Starter Culture:
Put 2 cups milk into your jar. Sprinkle starter packet over milk and allow to sit for a minute to soften. Stir until well dissolved. Cover and secure with elastic band. Store the second packet of starter culture in the refrigerator or freezer for future use.
Allow to culture at room temperature (68-77° F is ideal). Choose a draft-free spot, out of direct sunlight, where it won't be disturbed. Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away from the side of jar when tipped). If not set, allow to culture for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours.Your yogurt is now ready to enjoy. Make sure to save at least 1/4 cup back for your next batch.
Making the next batch:
Put 3-4 cups milk in a jar. Add 1/4 cup of your finished yogurt ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished yogurt per 3 to 4 cups milk.
Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours.
Ingredients:
organic whole milk, Piima yogurt bacteria
CONTAINS MILK
Made in a facility that also processes wheat and soy
