Caspian Sea Yogurt Starter
$2.99 – $30.99
Our Caspian Sea Yogurt (Matsoni) starter makes genuine Caspian Sea Yogurt of exceptional quality with traditional Matsoni taste, consistency, taste and aroma. Our Caspian Sea Yogurt starter makes a smooth, creamy yogurt with a mild, slightly tart flavor.
Simply select a pack size and enjoy some great Caspian Sea Yogurt!
This is an authentic Caspian Sea Yogurt (Matsoni, Matzoon) starter. Each pack contains loose powder mix, in perfect proportions, of the strains required to make the perfect Caspian Sea Yogurt.
Caspian Sea Yogurt is a dairy product of Armenian (and Georgian) origin. It has been a staple food in those Caspian Sea nations for centuries and later found it’s way to the Western world through the Caspian Sea and the Black Sea and slowly gained popularity as Caspian Sea Yogurt. It, much like the Bulgarian yogurt, is renowned for its health benefits and is believed to have consistently contributed to the longevity of the people of that region. It is traditionally made from the milk of cows, goats, sheep or buffalo, domestic animals abundantly farmed in its native area.
Caspian Sea Yogurt is a mesophilic product, which means you can culture it at room temperature.
Our Caspian Sea Yogurt starter makes genuine Caspian Sea Yogurt of exceptional quality with classic Matsoni taste, thickness and aroma. Classic Caspian Sea Yogurt has a mild taste with just a touch of tartness and is creamy in nature.
This is a heirloom Caspian Sea Yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria as well as local, indigenous cultures. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Ingredients
Live active lactic acid cultures of Lactobacillus Bulgaricus and Streptococcus Thermophilus, Lactococcus Lactis, Lactococcus Cremoris.
Storage
Store the Caspian Sea Yogurt starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Caspian Sea Yogurt Starter product information page.
Product Information
Additional product information is available below and on the Caspian Sea Yogurt Starter product information page.
| Ingredients | Lactococcus lactis ssp. cremoris, Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Caspian Sea Yogurt Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria, Original Caspian Sea Yogurt recipe |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Excellent for yogurt drinks, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus, Lactococcus Lactis, Lactococcus Cremoris.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Caspian Sea Yogurt.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Caspian Sea Yogurt Making Instructions
It is super easy to make Matsoni (Caspian Sea Yogurt) using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Caspian Sea Yogurt:
- The traditional method for making Caspian Sea Yogurt – if you prefer to make your Matsoni the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for making Caspian Sea Yogurt – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Caspian Sea Yogurt instructions.
Why get the Bacillus Bulgaricus Caspian Sea Yogurt Starter
You should buy this Caspian Sea Yogurt starter if you are looking for a no-fuss Matsoni starter which is easy to use, performs consistently and reliably and makes absolutely delicious Caspian Sea Yogurt.
When you make your own Caspian Sea Yogurt you are in control of all the ingredients so you know what you are putting in your body. Matsoni made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Caspian Sea Yogurt starter is heirloom which means that you can make endless batches of Caspian Sea Yogurt saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
41 reviews for Caspian Sea Yogurt Starter
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Bonnie –
The Caspian sea Yogurt is great – very easy to make and didn’t take much to get the starter well activated!
Marybea –
Tried again, used both prior batch and starter AND read the directions. Left it incubating for 20 hours instead of 10 and it came out beautifully. I didn’t realize the Caspian Sea yogurt needed a much longer incubation time.
Mark –
Hello. I’m loving all of your cultures and having great success. I do have one comment/question about your sour cream recipe. I made it with Caspian Sea culture, and it turned out perfectly thick and creamy (after straining it through cheese cloth for a couple of hours)
Mark
Marilyn T. –
I just placed an order for more Caspian Sea and Greek yogurt starter. These are my two favorite, and even my husband who has always turned his nose up at yogurt without ever trying it is now eating it.
I put the first sourdough starter in the freezer so when it was time to make the bread and I read the instructions I knew it wouldn’t end well. I ordered more sourdough starter and my husband
made the first loaf of sourdough bread. I believe that this process will be less cumbersome for us as we become more familiar with the process. We enjoyed the bread and look forward to making more. The other starter packages are in the refrigerator.
I’m so glad we found your site. I hope to make cheese sometime in the near future. I use raw milk from the farm and I am a bit apprehensive about leaving it our for 24 hours. I’ll try a small amount first.
Thank you,
Marilyn T.
Rica W. –
Hello Ivo,
This is amazing!
Sincerely,
Rica W.
Marc –
We love the starters! We purchased the Villi and Caspian Sea and make both as room-temperature yogurts. Both work great, in soy milk, at room temperature. Both are nice and creamy – a bit mild, but much easier than the thermophilic strains and still very nice! The Caspian Sea is a bit creamier.
oren –
hello
caspian yogurt is tremendously very good and delicious
thank you very much
oren
Vicki –
Hi Ivo, Everything’s fine. I still have some starter remaining and have been using a portion of previous batches of cultured soy milk to make new batches. I plan to go away for a few weeks so will either order soon or in mid-August, depending on how my supplies are doing.
As I mentioned in a previous note, the Caspian starter works with soy milk and creates a product with less of a soy taste.
Vicki
Rica –
Amazing! Thank you so much, I am excited to experiment 🙂
A –
I used the Caspian Sea culture in a traditional way of making BG yogurt. 106F warm milk, than ferment for 8 hours under controlled environment.
I did not use the traditional, Matsoni method that treats as mesophilic.
Thanks,