• Viili – Sourced from Finland, it has "mild flavor" and "moderately thick, jelly-like consistency"
• Filmjölk – Sourced from Sweden, it has a "different, non-yogurt taste sometimes described as slightly cheesy"
• Matsoni – Sourced from Georgia (Caucasus), it is "somewhat tart, more strongly flavored than many yogurts"
• Piimä – Sourced from Finland, it is "similar to buttermilk" and "an excellent base for salad dressing, cultured butter or for making Piimä cream"
• Greek – Sourced from Greece, it is "slightly tangy, rich and decadent"
• Bulgarian – Sourced from Bulgaria, it is "smooth" with a "classic yogurt taste"
To use the yogurt starter culture, you must first activate it for a day or two. It can then be used to make larger batches of yogurt and continually re-propagated to make new batches (at least once every five to seven days, or you risk weakening or killing the culture).
We found these starters at Mr. Green Beans in Portland, Oregon, but they can also be purchased online. Unfortunately, we're going out of town for a few weeks and must hold off on trying our cultures. We look forward to reporting back!
Have you tried any heirloom yogurt starters from Cultures for Health (or somewhere else)? What did you think?
• Learn more & buy online: Cultures for Health
Related: How to Make Yogurt at Home