Organic Caspian Sea Yoghurt Starter
Organic Caspian Sea yoghurt starter also goes by the name of Matsoni. It actually a product of Armenian and Georgian origins. It found its way to the Cocassos region between the Black Sea and Caspian Sea where it gained popularity and became know as Caspian Sea yoghurt. 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 the organic Caspian Sea yoghurt starter 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 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).
Have switched milk to goats milk, will that inhibit or bother the yoghurt culturing?
What are the beneficial strains of bacteria in Caspian Sea yoghurt?
Caspian Sea yoghurt are (for the most part) Lactobacillus delbrueckii and Lactococcus bacteria 🙂
Have just finished first batch of yoghurt. When making another batch should it be left at room temperature until it thickens the same as with the starter? Thanks
Hi, yes you need to let it ferment at room temperature every time you make a new batch.