A Closer Look: Matsoni Yogurt Starter


Today we are going to take a look at a tried and true method of making yogurt from the Cultures for Health Matsoni Yogurt Starter.  Using this starter is one of the easiest ways to make yogurt.  It also has these additional benefits:

  • No need for a yogurt maker
  • A culturing temperature near room temperature (70-78 degrees F)
  • And Matsoni yogurt can be saved and used to culture your next batch

If you are just getting started on making yogurt this may be one of the best places to start.  Take a look at this video by Julie on how simple this process is:

 What Others Are Saying

If this sounds super easy, that’s because it is! I have been pleasantly surprised at just how simple it has been to make fresh yogurt each week! I’ve been enjoying my new Matsoni culture and hope to have it around for many months, if not years, to come.” From Creative Simple Life

“The taste and texture are amazing, even my husband liked it!  This is reason enough to stick with Matsoni.”  From Organic & Thrifty

“You just stir in the correct amount of starter, which can be a bit of yogurt from your last batch, let the jar of milk sit on the counter or in a cupboard, wait 12-18 hours, and you have yogurt.  That’s easier than a PBJ sandwich!” From Kitchen Stewardship


Culture Details


Matsoni yogurt starter (a.k.a. Caspian Sea yogurt) contains live active bacteria and cultures at room temperature on the counter: no yogurt maker required! One packet of yogurt starter can be used to make unlimited amounts of homemade yogurt as it can be serial cultured: a small amount of yogurt from each batch is reserved to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter!

  • Moderately-thick yogurt
  • Tart yogurt taste
  • Cultures at 70° to 78°F, no yogurt maker required
  • Reusable culture; with care a little from each batch is used to make the next batch

Originating in The Republic of Georgia, matsoni yogurt (pronounced madzoon or matsohnee) is also known in Japan as Caspian Sea yogurt. A slightly tart yogurt, matsoni is excellent sweetened with a bit of honey or served over fruit. Matsoni yogurt has a thick viscous consistency.

Have you tried the Matsoni Yogurt Starter?  If so, what did you think?


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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How to Make Yogurt
Step-by-step instructions for making Homemade Yogurt. Learn to make yogurt using direct-set cultures or reusable cultures.

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