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A Different Kind of Yogurt

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HistoricFoodie View Drop Down
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    Posted: 21 December 2017 at 11:03
Anyone interested in making their own yogurt, with no special equipment required? It’s easy to do, using mesophilic cultures. That simply means the bacterial action takes place at room temperature, rather than requiring heat. Most of the Mediterannean yogurts fall in the latter category, and have to be held at about 110F to ferment properly. With the mesophilic types, which are found primarily in eastern Europe and Scandinavia, you can do the fermenting in a bowl on a kitchen counter.

What’s behind this question? As some of you know, my latest project is an exploration of Georgian cuisine. One problem is that the Republic of Georgia is proscribed from exporting dairy products to the U.S. Georgian yogurt is a major ingredient in such cooking. Can I substitute? Probably. But I really want to learn the true flavors of this relatively unknown, but exciting, culinary world.

Here’s the irony: While I can’t obtain the actual yogurt, I can get the starter for it. That’s the good news. The bad news: It comes in a kit with four different mesophilic yogurts.

What I’d like to do is order the kit, and divide it. I will keep the Matsoni starter culture, and, in effect, sell the others to FotWers who are interested.

The cost breakdown: $19.99 for the kit, $7.99 for postage. Rounding that off, it will cost $8.50 for each of the starters.

Here’s what’s in the kit, as explained by the company:

Heirloom Starter Cultures Included in the Box

Viili Starter Culture (5200): A Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. It’s a versatile favorite that’s perfect on its own or in any yogurt recipe.

Filmjölk Starter Culture (5201): Another Finnish variety, Filmjölk has a tangy flavor reminiscent of cheese and a custard-like texture. It’s great with fresh fruit or over pie. Kids love it!

Matsoni Starter Culture (5202): Matsoni, from The Republic of Georgia, has a thin, custard-like texture with notes of honey. Its flavor is the most “yogurty” and is a popular choice for frozen yogurt.

Piimä Starter Culture (5203): a Scandinavian variety, is very thin and drinkable with a mild flavor. Culture it with cream instead of milk to make a tasty sour cream-like topping.

Once I know there’s enough interest, we’ll work out the logistics and get going with it. So please let me know if you’d like a piece of this action, or if you have any questions about it.




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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2017 at 13:58
I'm in.  I'd be interested in either the Viili or Filmjölk.  Or both if need be.

What else would you need for this? Just milk/cream I'm assuming, based on other yogurt recipes I've seen.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2017 at 19:13
That would be it, Mike. Just the starter and dairy product.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 22 December 2017 at 09:37
alright, well count me in. 
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2017 at 05:11
Mike,

See my PM about this.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2018 at 13:21
Brook, I don't know how in the world I missed this post, but count me in for one of the others that you have left.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2018 at 20:15
Sure thing, Ron.

What I have left is the Piima variety---which is a thin Scandinavian yogurt.

Send me seven bucks and it's yours.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2018 at 21:43
Payday is Thursday - I'll be in touch!
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