Comments on: Matsoni

By: Jenny

Jenny — Wed, 13 May 2020 17:29:55 +0000

In reply to Renee. Hi Renee, I've never made any yogurt in such small quantities. So my recommendation would be to monitor it, keep notes and find the timing that works best for you.

By: Renee

Renee — Tue, 12 May 2020 20:13:39 +0000

For heirloom cultures like Viili, Piima and Matsoni, is the 24-48 hour culturing time linked to the size of the recipe (1 quart of milk). I have all three cultures and want to downsize to culturing 1 cup of each. I've seen recipes that say to culture these yogurts 12-18 hours when making a batch of this size. Is this correct? Or should I culture 1-cup batches 24-48 hours before chilling?

By: Jenny

Jenny — Wed, 10 Jan 2018 19:44:27 +0000

In reply to Sharon. It's spoonable, kinda like bulgarian yogurt.

By: Sharon

Sharon — Tue, 09 Jan 2018 23:57:14 +0000

Is Matsoni yogurt drinkable or spoonable? Compared to villi yogurt, is it thinner? Thanks.

By: Jenny

Jenny — Sat, 01 Oct 2016 02:52:49 +0000

In reply to Joann. Hi Joann, In order to make matsoni, you'll need to order a matsoni starter culture.

By: Joann

Joann — Fri, 30 Sep 2016 19:37:47 +0000

I'd to make this. Which culter starter do you recommend?

By: Jenny

Jenny — Wed, 14 Oct 2015 22:58:44 +0000

In reply to Layla at Real Food Real Health UK. Hi Layla, No, you should use your starter for real milk. If you need to eat dairy-free, pick up a dairy-free starter.

By: Layla at Real Food Real Health UK

Layla at Real Food Real Health UK — Wed, 14 Oct 2015 22:45:06 +0000

Hi Jenny, I got myself a matsoni starter after reading this article a while back and love the simplicity of it. I've been culturing it with cream which makes a lovely thick yoghurt that is similar to Greek yogurt! Nom. But lately I've been trying going dairy free and have seen some improvements in my health. But I miss my matsoni! I was wondering if there's any way to use it as a starter for non-dairy milks? Do you have any experience with that? (I'm too lazy to use thermophilic starter). Thanks!

By: Cali

Cali — Tue, 28 Jul 2015 03:33:37 +0000

Hi! Ive had matsoni ordered from CFH for about 2 wks now. With the intial starter, i would let it sit out for 36 hrs but forgot to refresh the starter in the fridge and treated it like kefir and just added milk and left on the counter for another 2 days. To my dismay, the yogurt overcultured and never recovered. I had to toss.

Im now on my back up culture. I learned my lesson after countless chats and exchanges of photos with the nice folks at CFH. They told me that you really shouldnt culture the matsoni for more than 17 hrs or you can risk starving the bacteria and overculturing. For the past week, ive been culturing it 12 to 17 hrs max, putting it in fridge and restarting the process within a week. The yogurt smells and tastes fine but it doesnt look as thick as yours, moreso a little lumpy. What are your thoughts? Do you still have your yogurt?

By: Sarah H

Sarah H — Thu, 23 Apr 2015 14:24:12 +0000

In reply to Jenny. Thank you! I've learned so much from your blog/cookbook.