Matsoni Yogurt

How to make heirloom matsoni yogurt

5 from 2 reviews

Learn all about making matsoni yogurt using a room temperature heirloom yogurt culture. Matsoni yogurt is a thick and creamy yogurt that has a mild flavor. It is delicious, probiotic, and easy to make at home.


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  1. Combine milk and matsoni culture in a clean glass container.
  2. 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.
  3. When it has thickened, store it in the refrigerator and eat within 1 month.


  • Once you have bought Matsoni yogurt culture, you can keep reculturing it. To keep the culture active, either make matsoni once a week or freeze the culture for up to 4 months. I usually freeze 1 cup of yogurt every time I make a batch so I can keep a vigorous culture.
  • I also 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 eaten 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