Taste and texture of Matsoni:
It makes a semi-thick, drinkable, slightly sweet, smooth pourable yoghurt. Caspian sea yoghurt doesn’t have a texture like regular yoghurt - it is delicate and has a slightly jellylike consistency. It has a milder acidic flavor than store-bought yoghurt and is therefore popular with kids. It can be mixed with honey, fruits and berries of all kinds.
Probiotics in Matsoni:
Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactococcus lactis ssp. cremoris
You will get:
- Package with ¼ cup of starter culture to culture 1 litre of milk straight away. Then you reuse some of the yoghurt that you have made and keep culturing. No need to buy the culture ever again!
- Instructions via email with directions, tips and tricks
- Support via email within the first 2 weeks to ask questions and get a helping hand when needed
Shipping is with overnight courier (without signature, by NZ post) on the next Monday and Wednesday following the order. So orders need to be placed by Sunday noon to be sent on the coming Monday and at Tuesday noon to be sent on Wednesday. Please select rural delivery if you supply us with a rural address. We won't send the sourdough starter if the rural fee has not been paid. If you are unsure if you live at a rural address please check your address here: https://www.nzpost.co.nz/tools/address-postcode-finder
Caspian Sea yoghurt, originally known as matsoni, has grown in popularity in Japan and all over the world over the past couple of decades for its reported health benefits. Some of these include:
So far, the health benefits of matsoni don't seem much different from those of regular yoghurt. But, depending on who you ask, the list goes on. So does it live up to the hype?
When it comes to matsoni, there aren't a lot of peer-reviewed scientific studies available in English. This is because Western companies and universities haven't studied it much.
For now, when it comes to the health benefits of matsoni, we have Dr. Yukio Yamori to credit for most of the information we have. Dr. Yamori is a professor at Kyoto University. He is a pathologist who studies longevity in populations around the world.
During his research in Georgia (the Eastern European country, not the US state), Yamori noticed that the villages of the Caucasus Mountains lived longer than most populations in the world. What caught his attention in particular is that the elderly lived healthier, more active lives - even more so than Japan.
Further investigation by Yamori led him to matsoni: the thick, viscous, fermented yoghurt that nearly all the people of that area enjoy to this day. For further study, he brought some back to Japan.
Matsoni has an interesting history once it reached Japan.
For years, it spread quietly among friends and family because of its health benefits. Later, when health magazines and morning television got a hold of it, they broke the story. The masses were fascinated but couldn't find it at the market. What gives?
When it came to matsoni, food companies in Japan sat on the sidelines. Nobody was in a hurry to sell something that was so easy to make at home. Introducing any product is a big investment. It requires research and development, marketing, production and logistics. All this before a company sees a single yen. It just didn't make sense over the long term.
Eventually, a few companies took a chance. By the time they did, matsoni was already known as "Caspian Sea yoghurt," christened such by a Japanese health magazine. Caspian Sea yoghurt is what the people asked for and that is what matsoni is known as in Japan.
|Ingredients||1/4 cup of heritage starter culture|
$ 18.00 -10%
$ 12.00 -20%