Caspian Sea Yoghurt / Matsoni Starter Culture

1/4 cup Caspian Sea Yoghurt starter culture.

This yoghurt is super easy to make and cultures at room temperature - no need for a yoghurt maker.
Very forgiving and a great start into making your own yoghurt and other dairy products at home.

This works even for the busiest of schedules.

You only need milk, a jar and we recommend a thermometer (like this one).


  • Brand: KoruKai Natural Herbal Products

$ 10.00


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
- S
upport 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:


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:

  • Probiotic, increasing healthy intestinal bacteria
  • Easier to digest than cow milk
  • High in nutrients such as protein and calcium
  • Alleviating allergy symptoms

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.

  • Making Caspian Sea yoghurt at home is idiot-proof but life happens. If something doesn't seem right (or taste right), trust your instincts. Toss the batch and start over again.
  • Caspian Sea yoghurt is not the silver bullet for health. There is no silver bullet. Eat a variety of healthy foods, cut down on the junk and processed foods, get plenty of exercise and rest, hydrate throughout the day and don't smoke. Do all this and you're way ahead of everyone else!
  • Caspian Sea yoghurt is a great way to up your fruit intake. Its mild taste and thickness go well with almost all fruit. Pick up whatever is in season, wash it, cut it and put it in a bowl. Pour some matsoni over it and you're in business!
Ingredients1/4 cup of heritage starter culture

Beautiful yogurt

I have been putting off making yogurt for a long time as I had done it many years ago and it was a disaster.

As it is plastic free July I thought that making yogurt would be able to reduce our plastic waste as we are a family of five.

I received the package from Cornelia on the Tuesday and that evening I made yogurt - it took me 5 minutes if that. The instructions that Cornelia sent were clear and any questions that I did have, Cornelia responded very quickly.

The yogurt is lovely and smooth and much nicer than the ones you buy in the shop.

I thoroughly recommend this product and it is great for us busy mums.


    Best Yoghurt ever

    I have never tasted a yoghurt like this before, it is so lovely. Very silky in texture and delightful in taste. Thank you KoroKai .

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