Cultures For HealthMatsoni Yogurt Starter Culture | Make Your Own Yogurt At Home In 2 Days Or Less | Versatile Creamy Yogurt Full Of Probiotics | Gluten Free, Non-GMO

I lived in Georgia for a few years, so when looking for yogurt cultures to break in my new Instant Pot I was surprised to find this matsoni starter. In my village this was a real special treat, purchased from local farmers, & not always available. Now I can make it myself whenever I want it. Pretty cool. Anyway, I simply followed the instructions for yogurt making included with the Instant Pot & added the entire contents of this starter (the instructions that come with the culture are odd) - I figured that the worst that might happen is the yogurt would fail & I'd be forced to try again. But it did work & the yogurt it makes is delicious! I'm currently on my 4th batch (each from a 1/2 gallon of milk) & this most recent one is the tangiest yet. Very pleased.

Doesn’t activate. I followed the exact instructions, bought the right kind of milk, etc. The instructions state to leave it between 70 and 77°F to culture. I constantly monitored temperature and was at 74° yet nothing ever activated.

The media could not be loaded. Turned out well. Tastes more like buttermilk than regular yogurt, but that’s a good thing for my family. We’ve made a few batches so far, using the yogurt to start the next batches. I suggest it.

Followed the simple directions in the package which did not require you to heat the milk. I thought that was unusual but went with it. Eighteen hours later still no yogurt. Why does this product not require you to heat the milk? Going to watch it to the 48 hour mark and report back if it works! 🙏🏼Edit: Approximately 25 hrs in it turned into yogurt! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

There were no reviews but 7 ratings 1-5 star 1”-4 star 1-2 star, and 2-1 star ratings.Here’s my review.I have digestive issues and to keep those digestive issues under control I consume homemade yogurt every day.For months my sister has made yogurt for me.Matsoni (often called Matsoni in country of Georgia, called Matzoon in Armenia, Caspian Sea yogurt in Japan and other places.I live in a tiny 20 foot long RV SO I DONT have room for instant pot, thermometer, and yoghurt maker.There’s two different types of yoghurtThermophilic. Needing yoghurt maker and thermometerMesophilic. Yoghurt from a previous batch. A clean jar with cold pasteurized milk. And a clean spoon.Stir yoghurt and milk together. Cover the milk to keep insects out and leave on te counter 10-14 hours and you have Matsoni yoghurt.Note if you use the freeze dried Matsoni starter they recommend for the first 2-3 times give 1-2 days to fully awaken and activate the starterFor my health issues Matsoni works better than Bulgarian yoghurt.I have greatly simplified making yoghurt1.5-2 tablespoons yoghurtPint of cold milkCombined in a clean#1 plastic bottleShake well.Unscrew slightly so gasses can get out but bug’s can’t get inSet on they counter. 14 hours later you put your yoghurt in fridge.Matsoni does have a different flavor. In the beginning Matsoni has a slight honey like aroma, and days later the yoghurt still has a mild flavor.LOVE MATSONI YOGHURT AND I KEEP SEVERAL SMALL CONTAINERS PF FROZEN MATSONI YOGHURT.I’m determined to keep making Matsoni yoghurt as long as I can.

I was really excited to try making my own yogurt with the Cultures For Health Matsoni Yogurt Starter. I thought it'd be cool to watch milk turn into yogurt. But, nope, didn't happen like that. I followed all the steps exactly right, but instead of getting awesome yogurt, I ended up with something more like soup. Super disappointing.Also, this stuff wasn't cheap. I paid $14 thinking I was getting something special, but it didn't work at all. Maybe I messed up somehow, but I really don't think so. I was pretty careful to do everything the instructions said.So, yeah, I'm going to keep looking around for a different yogurt starter that actually works. If you're thinking about trying this Matsoni one, maybe think twice or be ready for it might not go as planned. I'm still excited to try making yogurt again, just not with this.

This was easy to make, but my family thought the taste was weird and they didn't prefer it. They prefered filmjölk instead.

I tried two times, following the directions from culturesforhealth.com. at the 24 hour mark on the counter, at about 70-75° nothing had happened. Each time before the 30 hour mark they had curdled and essentially turned to rotten cheese. Very disappointed; I have a yogurt maker I use for thermophilic yogurt and have had great success. I assumed since everyone, everywhere keeps saying mesophilic yogurt is easier to make and more foolproof.