How to Start Activating a Mesophilic Yogurt Culture (Viili, Matsoni, Filmjölk, Piima)
Have you just bought a mesophilic yogurt culture such as viili, matsoni, filmjölk, or piima? Great news! These Nordic yogurts are easy to prepare at room temperature, without a yogurt maker. Follow our instructions to activate your ferment and quickly enjoy your homemade yogurts!
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.
Notes
Well done! The yogurt you've just made can be used as a base (also called a "starter") for your next recipe. Keep one tablespoon for every 250 ml of milk for your next recipe. This is called back-slopping. So, for a 1 litre recipe, keep 4 tablespoons.
Have you tried it?Share and tag @revolutionfermentation!