The cultures of these yogurts are called “mesophilic” because they thrive in moderate temperatures. Regular yogurt, on the other hand, is thermophilic: its bacteria need high temperatures to be activated.
One of the greatest advantages of mesophilic yogurts is that you don’t need a yogurt maker to make them. Discover the richness of these traditional Scandinavian and Caucasian yogurt cultures!
Note: before you start this recipe, make sure you have activated your yogurt culture.
How to Make Mesophilic Yogurt (Viili, Matsoni, Filmjolk, Piima)
- Pour 250ml of milk in a jar.
- Add 1 tablespoon of your last yogurt recipe (or one starter culture tablet).
- Mix well.
- Cover the jar with the cotton filter and rubber band.
- Let it ferment at room temperature.
After 12 hours
- Check the preparation by slightly tilting the jar. If the yogurt holds together in one mass, it's ready.
- Once the yogurt is done fermenting, tightly close the jar and refrigerate for six hours or more.
- The yogurt can be consumed after these six hours. Don't forget to keep a spoonful to start your next recipe!
Making Mesophilic Yogurt With Plant-Based Milk
As these organisms have not evolved to feed off plant milk, they can only prosper for a few generations.
For this reason, it is important to keep a small amount of dairy milk to use it as an activator to inoculate your soy, almond, coconut, or any other plant-based milk.
Before you start experimenting, we recommend that you cultivate your mesophilic yogurt with a dairy milk base for a few weeks. It will allow your starter culture to become strong enough.
- Once your starter culture is activated, it will take a few tries before reaching expected consistency. Start again once a day until the desired texture is obtained.
- To keep your culture healthy, prepare a new recipe at least once a week.
- Avoid fermenting for too long so that the culture does not become too sour.
- Fermented foods often have an acidic odour and taste that remains pleasant. Never consume something that has an unpleasant smell, or taste.