Expand your mesophilic yogurt repertoire with this Yogurt Starter Sampler. Ferment and enjoy four different yogurt varieties from across the globe. All four culture at room temp. Comes in a decorative pouch, great for gift giving!
Viili yogurt is a mildly flavored heirloom yogurt variety originally from Finland. It has a cheese-like taste and a viscous consistency.
Filmjolk yogurt is a slightly tangy heirloom variety originally from Finland. It has buttery flavor and custard-like texture.
Piima is an heirloom variety that originates from Scandinavia. It is a slightly looser, creamy yogurt similar to kefir in texture and pairs well with fruit or honey. Piimä makes for a great drinkable probiotic treat.
Matsoni (also known as Caspian Sea yogurt) originates from the Caucasus region of Georgia, near the Caspian Sea. This variety has a slightly sweet and tangy flavor, with delicate notes of honey.
All four yogurts ferment at room temperature (68-77° F). No yogurt maker is required. All can be made repeatedly by reserving a bit of starter from each batch.
coffee filter or paper towel to cover jar, and elastic
band to secure cover
wooden or plastic spoon
2 cups milk (avoid ultra-pasteurized or UHT milk)
1 packet Yogurt starter culture (save 2nd packet in freezer for future use)
Activate your starter culture:
1)Put 2 cups milk into your jar. Sprinkle starter packet over milk and allow to sit for a few minutes & soften. Then stir well until dissolved. Cover with coffee filter & secure with elastic band.
2) Allow to culture at room temperature - 68° to 78° F. is ideal. Choose a draft-free spot, out of direct sunlight, where it won't be disturbed. Wrap a towel around & under jar if your countertop is cool. Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away a bit from the side of jar when it's 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 some for your next batch. Make a fresh batch every 7-1-0 days to ensure the bacteria stays strong.
Making the next batch:
Put 3 cups milk into your 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.
Your cultured yogurt can now be eaten as is, :flavored with fruit and/or honey, or added to smoothies. Remember to keep saving some back for your future batches.
