Fermented Treasures
Cultured Food and Beverage Starter Cultures
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"According to some traditions, God himself ordered an angel to give Abraham the secret of fermented milk. Thus we have the story of how yogurt came into existence."
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Fermented Treasures (FT) specializes in traditional yogurt starter, the kind that is re-cultured, OVER and OVER again. The kind of yogurt starter that with good care and weekly cultivation may, theoretically, be re-cultured indefinitely to make great-tasting, natural homemade yogurt without additives, stabilizers, or thickeners at a fraction of the cost of store-bought yogurt. Best made with organic milk. If it's good yogurt with great taste and delicious natural cultured buttermilk that you want, our yogurt and buttermilk starter cultures are ideal! FT yogurt starter cultures include the mesophilic, moderate heat loving yogurts, Viili, Fil Mjolk, Piima, Matsoni (Caspian Sea yogurt) and cultured Buttermilk. Our yogurt starter “fermented milk” is cultured in cold pasteurized milk for 12-18 hours at room temperature from 73 to 77°F (22,5 to 25°C) and does not require a yogurt maker. Conversely, FT Greek yogurt starter because it is a thermophilic, heat-loving yogurt, does require a yogurt maker. FT yogurt starter Viili, Fil Mjolk, Piima, Matsoni (Caspian Sea yogurt), cultured Buttermilk and Greek yogurt all contain active bacteria to produce traditional, self-regenerating yogurt.
FT offers single barrier-sealed packets of self-renewing, cultured buttermilk and yogurt starter powder with sealed in freshness that conveniently stores in your refrigerator until ready for use. Buy 2 packets of yogurt starter powder “yogurt culture” and retain one for backup should you need time off from homemade buttermilk or yogurt making.
Please select a choice below:
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Greek dried yogurt starter powder (introduced 2006) by Fermented Treasures contains live cultures L. Bulgaricus, S. Thermophilus. Our Greek yogurt starter may be serial cultured, time and again, but requires a yogurt maker. Greek yogurt starter powder produces an excellent rich Greek yogurt!
FT Greek yogurt starter culture makes slightly tart, rich and creamy, full cream, yogurt that is not for the diet conscious. To make thick Greek-style yogurt, add one part whipping cream to 3 parts whole pasteurized milk, culture in a yogurt maker for roughly four and a half hours. Greek yogurt may be used to make the popular East Indian dessert Shrikhand or delightful Chocolate Mousse. If Greek yogurt made with part cream is not decadent enough, make Greek yogurt with just heavy whipping cream for an incredibly thick, outstanding Crème Fraiche that can be slightly drained to make rich, creamy Mascarpone cheese. Alternately, Greek yogurt may be made with whole, skim or non-fat milk for a creamy, less rich yogurt. Traditional Greek-style yogurt is strained yogurt, yogurt that has been sieved three times. To make traditional Greek-style yogurt, strain yogurt through a fine sieve until yogurt stops dripping; then strain through a small sieve, then a medium sieve until the whey dries up. Strained Greek yogurt will have a little more tang and increased thickness with each straining. Serve Greek yogurt plain or with the addition of fruit or maple syrup. Greek yogurt starter culture comes with full instructions. Recipe for delicious Greek Feta Cheese Pie using Greek yogurt included with instructions.
One packet of Greek yogurt starter culture makes one cup of Greek yogurt. To re-culture, use two heaping tablespoonfuls of Greek yogurt per quart of milk. Make Greek yogurt once a week to sustain viability of yogurt starter culture. To keep longer, make with full cream and keep well refrigerated. Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DYC5
each: $14.95 USD
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Fermented Treasures heirloom dried powdered buttermilk culture introduced in 2007 is one of our fine lines of counter-top/room temperature, serial-cultured yogurt starter powders. Our powdered buttermilk culture makes excellent rich and creamy buttermilk!
Buttermilk is commonly used in cooking, especially in biscuits to make them light and fluffy with a pleasant sour taste. Often buttermilk is consumed as a beverage, sometimes with a sprinkle of black pepper. Use buttermilk to make homemade sour cream, Crème Fraîche, and richly flavored cultured butter. Use FT buttermilk starter culture to make all natural buttermilk without additives or stabilizers or flavor enhancers. Enjoy buttermilk the way it was meant to be: teeming with enzymes, potassium, vitamin B12, calcium, and riboflavin. Re-culture once a week and, with good care, never run out of buttermilk.
One packet of buttermilk starter makes one cup of buttermilk. To re-culture, use one quarter cup of buttermilk per cup of milk. Make once a week to sustain viability of buttermilk starter culture. To keep longer, make with full cream and keep well refrigerated. Comes with instructions on how to make homemade buttermilk click
here and recipes for use, including how to make cultured butter and buttermilk biscuits. For more buttermilk recipes, click here. Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DBC1
each: $14.95 USD
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Piima “piimä” dried yogurt starter powder (introduced 2006) by Fermented Treasures. Piima is one of our fine lines of counter-top/room temperature, serial-cultured yogurt starter powders. Piima yogurt starter powder makes excellent Finnish sour milk.
Piima (pronounced peemä “piimä“) is light and creamy Finnish yogurt "sour milk" with a slight buttermilk tang and a mild cheese flavor perfectly blended. Piima is ideally suited for making buttermilk salad dressing; just add your favorite spices and a little vinegar and mayonnaise. Equally, it is good eaten as a plain yogurt or with added fruit or fruit juices. Use piima to make delicious homemade cultured butter or rich and creamy Crème Fraiche a.k.a. piima cream. Comes with full instructions; including how to make cultured butter and Crème Fraiche using piima yogurt starter culture.
One packet of yogurt starter makes one cup of yogurt. To re-culture, use one level tablespoon of yogurt per cup of milk. Make once a week to sustain viability of yogurt starter culture. To keep longer, make with full cream and keep well refrigerated.Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DYC3
each: $14.95 USD
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Fermented Treasures Matsoni is one of our fine lines of counter-top/room temperature, serial-cultured dried yogurt starter powders. Matsoni yogurt starter powder makes excellent Georgian sour milk.
Matsoni (pronounced madzoon) is fermented milk “yogurt” from the Republic of Georgia, a country in the Caucasus on the Black Sea. It is smooth and creamy and somewhat viscous with a mild slightly tart savor. In Japan where it is erroneously called Caspian Sea Yogurt, it is poured over cakes, salads, and fresh fruits and is relished sweetened with a little honey. It is rich in minerals and possibly the secret behind the longevity of a group of Georgians in Eastern Europe. Comes with full instructions for using matsoni yogurt starter culture.
One packet of yogurt starter makes one cup of yogurt. To re-culture, use two level tablespoons of yogurt per nine ounces of milk. Make once a week to sustain viability of yogurt starter culture. To keep longer, make with full cream and keep well refrigerated.Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DYC4
each: $14.95 USD
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Filmjolk “filmjölk” dried yogurt starter powder (introduced 2006) by Fermented Treasures. Fil mjolk is one of our fine lines of counter-top/room temperature, serial-cultured yogurt starter powders. Fil mjolk yogurt starter powder makes excellent Swedish sour milk.
Fil Mjolk (pronounced feelmjölk “filmjölk”) is a mild and creamy, soft-custard Swedish "sour milk"yogurt that has a very pleasant buttermilk taste. Use fil mjolk in cooked foods that call for buttermilk. It just makes food taste so much better!! Fil Mjolk is often poured over fresh or frozen fruit for a wonderful blend of flavors. Fil Mjolk also makes delicious and inexpensive Crème Fraiche (pronounced “Crem-Fresh”), a European-style sour cream that is used as a dessert topping or to prepare rich and creamy sauces. For all of your favorite recipes calling for Crème Fraiche use fil mjolk as your Crème Fraiche starter culture. Or use fil mjolk to make delicious homemade cultured butter. Comes with full instructions, including how to make cultured butter and Crème Fraiche using fil mjolk yogurt starter powder.
One packet of yogurt starter makes one cup of yogurt. To re-culture, use one level tablespoon of yogurt per cup of milk. Make once a week to sustain viability of yogurt starter culture. To keep longer, make with full cream and keep well refrigerated.Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DYC1
each: $14.95 USD
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Viili dried yogurt starter powder (introduced 2006) by Fermented Treasures. Viili is one of our fine lines of counter-top/room temperature, serial-cultured yogurt starter powders. Viili yogurt starter powder makes excellent Finnish sour milk.
Viili (pronounced "vee'lee") is fermented milk “yogurt” from Finland; it is thick and viscous, almost jelly-like and is mildly sweet and pleasant tasting. Viili thrives on cream. For a rich dessert, make it with half and half. Eat it plain, served with fruit and berries, or sweetened with honey, sugar or Stevia. Because of its gelatinous texture, viili makes delicious parfaits when layered with your favorite flavored gelatin. Use viili as a replacement for sour cream in recipes for homemade baked goods such as cakes, breads and pancakes. Viili adds moisture and body. Comes with full instructions for using viili yogurt starter culture.
One packet of yogurt starter makes one cup of yogurt. To re-culture, use one level tablespoon of yogurt per cup of milk. Make once a week to sustain viability of yogurt starter culture. To keep longer, make with full cream and keep well refrigerated.Not recommended for goat’s milk, soymilk, coconut milk or un-pasteurized cow’s milk, which can alter the taste of the yogurt and introduce undesirable bacteria. These are living cultures and for many reasons a culture may fail to set as expected for a small percentage of people.
DYC2
each: $14.95 USD
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