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Mesophilic yogurts (viili, Caspian sea yogurt, piima, filmjolk)

How to Make Mesophilic Yogurt (Viili, Matsoni, Filmjolk, Piima)

Mesophilic yogurts such as viili, matsoni, filmjolk and piima have the advantage of being super fast and easy to prepare! They ferment at room temperature in just 24 hours (no yogurt maker needed).

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!

 

Steps

  1. Pour 250ml of milk in a jar.
  2. Add 1 tablespoon of your last yogurt recipe (or one starter culture tablet).
  3. Mix well.
  4. Cover the jar with the Cotton filter and rubber band.
  5. Let it ferment at room temperature.

For larger quantities, use the proportion 1 tablespoon (15ml) of culture for 1 cup (250ml of milk).

 

After 12 hours

  1. Check the preparation by slightly tilting the jar. If the yogurt holds together in one mass, it's ready.
  2. Once the yogurt is done fermenting, tightly close the jar and refrigerate for six hours or more.
  3. 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.

 

Recommendations

  • 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 odor and taste that remains pleasant. Never consume something that has an unpleasant smell, or taste.

 

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