It helps to know that 24 hours is not too long to let this one sit.

I culture them both.

I don’t remember exactly how it turned out, but I did like it. the “regular” one for yogurt ?

Ihr seid eine große Inspiration und Leuchtturm im Kochbuchwald.

Where Greek, Bulgarian and other thermophilic yogurts require only eight to twelve hours to culture properly (you can culture them up to 24 hours, if you like), matsoni should be cultured for about 24 hours and up to 48 hours.

It tends to be runny and I don’t love the flavor.

Often thickeners are added to improve the consistency without creating a. Olia Hercules

The 1/4 cup of scalded milk matsoni starter is not going to kill the ‘good’ properties of raw milk when you make a batch of matsoni for consumption.

But culturing matsoni instead of another yogurt and in addition to kefir is nice.

(I assume that it’s in case the milk isn’t pure?). Yes. It doesn’t get easier than matsoni or the many other traditional yogurts that culture best at room temperature.

Ferment in the oven with pilot light or oven light on. Mein Ergebnis: So gut und einfach kann Joghurt sein … Und so anders als im Supermarkt! How long would matsoni have to be fermented to achieve a lactose-free yogurt?

Or in the fridge and then pull it out and bring to room temp? I am just writing to make my choices clear.. I’m not one to say one food is necessarily better than another. What are your thoughts?

I have soon to sour raw milk and St. Benoit yogurt. The whey is acidic and very tart and, according to the very old Lebanese lady who taught me, is what ‘kills’ the starter. Some ideas: get your culture to the upper part of the correct temp range and then let it keep warm in a cooler during fermentation. Valentinas ist das Online-Magazin für weltoffene und buchaffine Homecooks. Re: FREEZING of Yoghurt Culture–I’ve been doing that successfully for over 20 years. I’m reading this with interest and am very glad that common sense has a toehold here! Jenny and her work have been featured in NPR, Guardian, New York Times, and Washington Post among other publications. I want to make some today (I have milk that is nice and fresh) and don’t want to wait to order a starter…. Isn’t there something you have to do to the starter before? Ergibt gut 2 Liter.

Got it from a farmer on the other side of the state when we lived there.

Always freaked when I lose the culture although friends have shared theirs with me. Katharina Höhnk, Danke, ihr seid toll. I’ve learned so much from your blog/cookbook. How does this compare? Also, do you know what the life span is? We preferred the window woman’s matsoni, with a top layer that was light, like buttery cappuccino foam.

What will happen if I try this with regular yogurt as a starter? I’ve researched everywhere online and cannot find an answer. I read a very interesting article about the purpose for heating the milk prior to culturing. Matsoni is a cultured dairy product like traditional Greek and Bulgarian yogurts. As I understand it,when you use Raw Milk, first you have to scald your milk, culture it then use that scalded cultured milk to make your yogurt. It prefers temperatures between 21-25 C (70-77 F), so stash it above the fridge or beside the hot water heater.

I have milk and water kefir going too…. I’m a little concerned. Sometimes homemade is better. With the room-temperature yogurts, they can typically go longer than the thermophilic (warm) yogurts.

Ok- so for those that are in the know- how does this compare to milk kefir? Curious to try!

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Once I get my culture ready, I use 1/4 of the starter to make my 1st batch of raw milk yogurt. Remember, these are lactic acid bacteria; that is, they turn sugar into acid. I would have done just as you had written, except for a comment made, to which you responded, “For raw milk users, you will have to maintain a pure seed starter – so scald your milk, culture it and then use the scalded milk yogurt to culture raw matsoni.”
How long can you keep it for?

Now am trying to find the best ways to flavor it for the hubby and kids

My question: does freezing the culture kill it? Ich habe allerdings die Matsoni-Starterkultur nicht in die heiße Milch gerührt, da bei der Lieferung stand, dass der Bakterienstamm am besten bei Raumtemperatur gedeiht. Nom.

Would be great if you didn’t.

Wir berichten über neue Kochbücher, empfehlen köstliche Rezepte und sprechen mit Autor*innen. Will this fermentation still work? I’ve had a little success keeping a back-up starter in the freezer, but it only keeps for a short while.

However, as Jenny suggests above, you would just be using this scalded milk to maintain your starter, not make the matsoni you are going to consume on a regular basis. I have been making mjolk for the last 5-6 years and loving it. I make my own kefir from kefir grains and matsoni from a well fed “mother” culture from which I make raw milk matsoni. She has traveled the world teaching workshops and lecturing on food activism, sustainable food systems, whole foods, fermentation and culinary traditions. Just whisk starter culture with milk, set it on a warm spot in your kitchen, come back in one to two days, and it’s done. I keep all my cultures on one shelf in the fridge and check them each Saturday.

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