This guide provides step-by-step instructions for rehydrating and activating a mesophilic yogurt culture. Follow it to successfully make your first long-lasting, delicious yogurt recipes, which you can then back-slop for multiple recipes.
Note that dehydrated yogurt culture, although it retains its properties for a very long time, requires prior activation.
- Preparation time: 5 minutes
- Fermentation: 48 hours
How to Start Activating a Mesophilic Yogurt Culture (Viili, Matsoni, Filmjölk, Piima)
- 1 bag or capsule of mesophilic yogurt culture
- 1 500 ml glass jar
- 1 cotton cloth with rubber band or lid
- 250 ml of fresh pasteurized whole milk
- 1 Tablespoon
- Add the contents of the entire capsule or sachet of mesophilic ferment to the jar, along with a tablespoon of milk.
- Stir to break up any lumps.
- Add the rest of the milk.
- Cover the jar with the cloth and rubber band or lid.
- Let it ferment at room temperature.
After 24 hours
- This first recipe, and your next 2 to 5, will probably be liquid. This is to be expected!
- Trust your senses! If the taste and smell (and subsequently the texture) are satisfactory, it's because your mesophilic ferment has been reactivated. Keep your yogurt in the fridge for 6 hours before eating it. In the meantime, learn how to make your next recipes.
- If the texture is not satisfactory, take a tablespoon of yogurt and start a new recipe with it. Continue making recipes every day until you get the texture you want.
Note: Our viili and matsoni cultures contain three capsules. Only one is needed per recipe. Store the remaining capsules of mesophilic strains in the freezer. You will only need to use a new capsule when the previous one loses its effectiveness and no longer ferments.
More details in the recipe for mesophilic yogurts.