In light of our current giveaway from Cultures for Health, my friend Samara offered to give her review of one of the yogurt starters offered through this company. I personally am currently using the Viili starter and love it. It seems they all work well and have the same process for preparing.
Matsoni Yogurt Review
I tried the Matsoni Countertop Yogurt with a bit of skepticism – I had tried several different ways of making yogurt in the past and had diverse results. I wanted a thick yogurt that didn’t taste like sour milk, and I couldn’t get that result consistently. I also wanted to make raw milk yogurt. I tried the Matsoni Countertop Yogurt starter and I was very pleased! My yogurt turns out every time! No sour milk taste!
The process is pretty simple too, with options for both raw-milk and pasteurized-milk users.
The process is pretty simple. I heat ½ cup of my fresh raw milk up to at least 160 degrees F, or just to bubbling stage (this is to make the starter – the bacteria in raw milk can interfere with the bacteria in the yogurt culture, so it is necessary to use a starter made from heated milk). I mix ½ tsp. Matsoni Yogurt Starter with the cooled milk and leave it for 6-24 hours. This is now my starter and I use it to make my yogurt (1 tablespoon per cup of raw milk). My yogurt usually takes about 8 hours on my counter.
-consistent results each time
-As a raw milk user, I have to make a new starter every 7 days
-The yogurt doesn’t stay thick but rather becomes more of a liquid over time. I make a pint of yogurt every 2 days and it stays thicker (compared to making ½ gallon at a time.
Definitely recommend it! Enter the giveaway to try your own culture starter!
Have you tried any of the Cultures for Health starters? What are your thoughts?