Caspian Sea Yogurt Starter
$2.99 – $30.99
Our Caspian Sea Yogurt (Matsoni) starter makes a smooth, creamy Caspian Sea Yogurt with a mild, slightly tart flavor.
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
521 reviews for Caspian Sea Yogurt Starter
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Marie –
Hi!
Love them! A bit too much actually. I just ate a litre of greek yoghurt 🙊
I am still playing around with quantity and time as I use raw goat milk.
You know what would be amazing? A little 1.5g measuring spoon 🙂
Thanks!
Marie
Renato –
Hi Ivo,
I like the idea of fermentation, of creating something different, something alive. I made water and milk kefir for a while but they’re a bit time consuming, with all the filtering involved.
But I love yogurt even more 😄
I can’t stand the sweet stuff you buy in the shops anymore, for me it’s all natural, no sugar.
Thank you for giving me the chance to try many new kinds of yogurt at very reasonable prices, for now I’ve only tried the thin Caspian drinking yogurt.
Благодаря!
Vivien Comley –
the yoghurt starter is fine and I am using it with no problems. I still have enough for several weeks, so will not be ordering any within the next 2 weeks
Ken McMahon –
Hi Ivo, Well the best way for me to reply to your product is — don’t waste your time getting this anyplace else.
This has made the best Caspian Sea Yogurt ever and great instruction to go along with it.
Oh and by the way, Ivo is almost as good as the culture, he is always quick to respond to any questions.
Lyn and I will always support this business!!!!!!!
Ken McMahon
Jill Williams –
Hi Ivo,
A very busy Christmas I had, very hot here in NZ at present and working very hard while the sun is shining.
Yes got your last shipment to me postage was very slow, but should settle down soon when everyone goes back to work and school.
Hope you are not to cold up where you live.
I have plenty of your starter for the moment thank you. Will order when I get low, as I make it every three days. Yumi.
Cheers Jill
Margaret –
Hi there, read somewhere that Caspian Sea Yogurt has the prevotellaceae bug which exists in ruminant animals but is sadly lacking in those with Parkinson’s and other diseases.
Researching Parkinson’s disease came across The bug Prevotellaceae, then Caspian Sea Yogurt. I am very excited about this
Colleen Morgan –
Thank you so much! You have such great super fast customer service!
Karen Risley –
The Caspian Sea Yogurt is delicious. I ordered a lot of starter and I am only one person.
leetongwai leetongwai –
Hi Ivo
Your yoghurt starter was perfect. It was a big temptation on a recent Europe trip where yoghurt was the ideal breakfast choice and quality yoghurt offered in business class which was the first time we ever flew business on overseas flight. I have carefully kept your starter in the frozen section and I use to make yoghurt. And I must said your starter was the best among the best.
Regards
Lee Tong
STUART CANKETT –
The first batch – made in a Luvele machine with four 400cc pots I left for nearly 24 hours. The yoghurt was set firm and was mild but with a sharp after taste. Delicious. The second batch was made with 2tbs of Caspian Sea Yogurt from the first batch. I left this for about nine hours until it was set firm. Taste is excellent.
Both batches used whole milk heated to 80c and kept there for five minutes. Cooled to 43 when the starter/culture was added, fermentation temp was 40c constant. Refrigerated for six hours before eating. Kept at 5c.
Very pleased with the quality of the Caspian Sea Yogurt.
Stuart