There are a number of heirloom yogurts that culture at room temperature. These mesophilic yogurt cultures are WAY easier to make than heat set yogurt.
The final yogurt isn’t exactly like store-bought yogurt. It’s a bit like comparing an heirloom tomato with store-bought beefsteak tomato, they are both good, but they aren’t exactly the same.
Store-bought versus heirloom yogurt
Store-bought yogurts are usually quite similar. While some of them might be strawberry flavoured and others are French vanilla… they share the same types of culture.
Here are a few differences between store-bought and heirloom yogurts:
- Typical store-bought yogurts a mix of bacterial strains. They always contain L. acidophilus plus a few other strains of Lactobacillus and Bifidobacterium. Heirloom yogurts contain a mix of different bacterial strains and often include strains of yeast.
- Store-bought yogurts are thermophilic, so you need to keep the milk warm in order to culture them. These heirloom yogurts are all mesophilic and will set at room temperature.
- The flavour of store-bought yogurt can be mild or strong, depending on how long it was cultured. Often thickeners are added to improve the consistency without creating a stronger flavoured yogurt. Mesophilic yogurts all have different flavours and consistencies.
Types of Heirloom Yogurts
There are a number of different heirloom yogurt cultures, each with their own unique flavour and consistency. They come from different regions, likely arising from local variations in bacteria and yeast.
Some more common types of yogurts are:
- Filmjolk: a thick, mild and cheesy yogurt from Nordic countries.
- Matsoni: a slightly thickened and mild yogurt from the Caucasus.
- Kefir: milk kefir is similar to matsoni, with a stronger, sour flavour. It is cultured from grains that are formed by a symbiotic culture of bacteria and yeast. It is also from the Caucasus.
- Viili: a gelatinous and ropey product that has a sweet flavour. It comes from Scandinavia.
- Piimä: a sour, buttermilk-like beverage also from Scandinavia
The hardest part about making mesophilic yogurt is finding the culture. If you don’t know anyone who has a culture to share, then you can always buy it online.Print
Learn all about making yogurt using a room temperature heirloom yogurt culture. Matsoni yogurt is a thick and creamy yogurt that has a mild flavour. It is delicious, probiotic and easy to make at home.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Caucasus
- Diet: Gluten Free
- 2 cups milk
- 2 tbsp matsoni yogurt
- Combine milk and matsoni culture in a clean glass container.
- Leave it somewhere warm for 12-24 hours (until set). It prefers temperatures between 21-25 C (70-77 F), so stash it above the fridge or beside the hot water heater.
- When it has thickened, store in the refrigerator and eat within 1 month.
- Matsoni yogurt culture can be found online (affiliate link). Once you have bought it, you can keep reculturing it. Just be sure to make matsoni at least once a week to keep the strain healthy. I recommend sharing the culture with your friends and family, so you don’t have to worry if you go away on holiday or take a break from culturing.
- Matsoni is thickest when we eat it within the first two days after culturing. However, if you use too much culture or leave it on the counter for too long, the whey will separate. It’s still fine to eat, but it’s not as tasty.
- To make a thicker and creamier yogurt, you can heat the milk to 80 C (176 F) to denature the proteins. Then cool the milk to 25 C (77 F) before stirring in the culture.
Keywords: mesophilic, no yogurt maker, room temperature, probiotic, snack, dessert, gluten free, keto, whole 30, anti-candida, heirloom