A Closer Look: Piima Yogurt Starter

Yogurt Drink

“We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold.” -Meir

Today we are going to take a closer look at the Cultures for Health Piima Yogurt Starter.

Product Highlights


True Piimä! Culture milk into a probiotic-rich yogurt drink, make Piima cream, create amazing cultured butter, or use as a creamy cultured salad dressing base.

  • Each box contains 2 packets of yogurt starter.
  • Activate 1 packet using 1-2 cups pasteurized milk; store 2nd packet in the freezer as a back-up.
  • Reusable heirloom starter recultures from batch to batch indefinitely.
  • Cultures on the countertop at room temperature (70º-77ºF).
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.

 Piimä Yogurt Starter Instructions and Troubleshooting: 

Ingredients: Organic milk, Live active bacteria (Streptococcus lactis var. bollandicus and Streptococcus taette).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Piimä starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 77°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

Allergen Information:

Manufactured in a facility that also produces products made with gluten and dairy.


“I had no problems starting the Piima culture. It was the only one I purchased as I wanted some drinkable yogurt after trying some made with raw milk at a farm. I have not purchased store bought yogurt since. I look forward to it as desert sweetened with a little bit of Agave nectar and some raspberries… ” -JB

Product Q&A

Q. How do I know my Piima yogurt activated ok? Mine never did thicken and look like yogurt – it seems to have separated into curds and whey.

A. Piima is traditionally a very, very thin yogurt. In fact, some people prefer to call it a fermented milk rather than yogurt. The fat content of the milk you make it with will determine how thick it gets.

Separation into curds and whey is usually a result of too rapid culturing (too warm), or too long culturing. If your piima has separated, you can pour off the whey (save it for soaking flours or fermenting vegetables!), and stir up the curds to make a smoother drink.

Q. Can Piima yogurt be started and “chained” with raw goat milk? Is this an unending yogurt culture to chain; or do we need to start a new mother culture after a number of batches? Thanks so much!

A. Piima yogurt works very well with goat milk. To perpetuate the culture, you will need to maintain a “mother culture” which you will then use to inoculate each batch of raw milk. Take a look at the Piima instructions to see how that works: http://www.culturesforhealth.com/media/docs/Piima_Yogurt_Instructions.pdf

Learn more about the Piima Yogurt Starter here.


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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