ORGANIC COUNTER-TOP YOGURT STARTERS
You can use any type of milk, but whole milk or half and half produces a much thicker and creamier yogurt. You can use our yogurt starters with raw milk too (we will send additional instructions with your order). Our yogurt starters are fermented with organic milk. Our yogurt cultures are shipped fresh or dried with step by step instructions and trouble-shooting. OUR CULTURES CONTAINS LIVE ACTIVE BACTERIA AND CULTURE AT ROOM TEMPERATURE, NO YOGURT MAKER REQUIRED.
Organic Viili Yogurt Starter Culture: turn your milk in to a healthy living probiotic food.
Viili yogurt starter contains the following active lactic acid bacteria: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris.
Every order comes with step by step instructions sent via email
. Viili is a fermented milk yogurt from Finland, no special incubators or sterile jars are needed. . All you have to do is add milk to the culture and ferment at room temperature until it sets.
. Viili is thick and viscous, almost jelly like and very ropey.
. The flavor is mild, not tart and creamy in textures.
. Each culture is a starter for the next batch.
. *Without any special equipment to use, this traditional dairy product viili is easy to prepare at home.
. Eat it plain, served with fruits or you can flavor it with honey, sugar, stevia, vanilla or with fruit spreads. Viili makes delicious parfaits.
Organic Filmjolk Yogurt Starter Culture:turn any milk in to a healthy living probiotic food.
Filmjolk yogurt starter contains the following active lactic acid bacteria: Lactococcus lactis and Leuconostoc mesenteroides.
Every order comes with step by step instructions sent via email
. Filmjolk is a fermented milk yogurt from Sweden, no special incubators or sterile jars are needed.
. All you have to do is add milk to the culture and fement at room temperature until it sets.
. Filmjolk is a creamy custard yogurt with a very pleasant buttermilk taste and is delicious.
. You can make clotted cream by making Filmjolk with half and half and enjoy of a delicious Creme Fraiche, served as a dessert topping
. Eat it plain, served with fruits or you can flavor it with honey, sugar, stevia, vanilla or with fruit spreads. Perfect for baking instead of buttermilk
. *Without any special equipment to use, this traditional dairy product filmjolk is easy to prepare at home.
Organic Matsoni/Caspian Sea Yogurt Starter Culture: turn any milk in to a healthy living probiotic food
Matsoni yogurt starter contains the following active lactic acid bacteria: L. lactis subsp. Cremoris and Acetobacter orientalis.
Every order comes with step by step instructions sent via email
. Matsoni/Caspian Sea Yogurt is a fermented milk yogurt from The Republic of Georgia is also known as Caspian Sea Yogurt in Japan. No special incubators or sterile jars are needed.
. All you have to do is add milk to the culture and fement at room temperature until it sets.
. Matsoni is a moderately thick yogurt with a very slightly pleasant tart taste and is delicious.
. Eat it plain, served with fruits or you can flavor it with honey, sugar, stevia, vanilla or with fruit spreads. Perfect for baking instead of buttermilk
. *Without any special equipment to use, this traditional dairy product is easy to prepare at home.
Yogurt Starters Comparison Chart |
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| VILLI | FILMJOLK | MATSONI | PIIMA | GREEK | BULGARIAN |
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Type of Yogurt: Method to use: | Mesophilic Counter top | Mesophilic Counter top | Mesophilic Counter top | Mesophilic Counter top | Thermophilic Yogurt Maker or any heat source | Thermophilic Yogurt Maker or any heat source |
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| Yogurt Consistency: | Thick if done with cream, half & half or one part milk and one part cream Moderately thick if done with whole milk Thin if done with low fat milk but could be strained to get a more thick consistency | Thick if done with cream, half & half or one part milk and one part cream Moderately thick if done whole milk Thin if done with low fat milk but could be strained to get a more thick consistency | Moderately thick but type of milk could make a difference in consistency | Thin drinkable yogurt Cultured beverage | Thick: thrive in whole milk mixed with cream | Thick: thrive in whole milk mixed with cream |
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| Taste: | Mild-sweet | Slightly tang or buttermilk like | Tart | Mildly tart | Mildly tart | Mildly tart |
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Type of Milk: You can use our starter cultures to create soy or coconut milk yogurt but the starter will not perpetuate in those mediums. You would need to maintain a small amount of yogurt made with cow or goat milk to use as a starter culture to make soy or coconut milk (the ratio is 1 tablespoon starter culture yogurt to 1 cup soy or coconut milk). | Cow-Goat-Raw milk-Soya Coconut Milk **Pure starter must be made with pasteurized milk or heated raw milk** | Cow-Goat-Raw milk-Soya Coconut Milk **Pure starter must be made with pasteurized milk or heated raw milk** | Cow-Goat-Raw milk-Soya Coconut Milk **Pure starter must be made with pasteurized milk or heated raw milk** | Cow-Goat-Raw milk-Soya Coconut Milk **Pure starter must be made with pasteurized milk or heated raw milk** | Cow milk Goat Milk (less thin consistency) **Pure starter must be made with pasteurized milk or heated raw milk** | Cow milk Goat Milk (less thin consistency) **Pure starter must be made with pasteurized milk or heated raw milk** |
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How it works: as a mesophilic yogurt culture, our Viili & Filmjolk, Matsoni/Caspian Sea and Piima yogurt starters culture at room temperature. To prepare a batch of homemade yogurt, the yogurt culture is simply added to *pasturized milk or heated raw milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. In order to make a new batch a small amount of the current batch of yogurt is then used to make it and so on.
You can use raw milk to make homemade yogurt but you will need to take additional steps to ensure a pure starter is maintained. (We will send additional instructions concerning the use of raw milk with each order)
You can use alternative milks: soy, coconut, etc. but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a back-up dairy-based culture on hand for making yogurt with alternative milks. Viili, Filmjolk, Piima and Matsoni yogurt starter can be used with goat milk although due to the lower fat content of goat milk, the resulting yogurt may be less thick than yogurt made with whole cow milk.