Piima yoghurt is a Scandinavian yoghurt which is known to have the thinnest consistency of the mesophilic yoghurts. It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. It is sometimes described as having the consistency of honey. Piima yoghurt has a mild, slightly nutty or cheese-like flavour. It makes a drinkable yoghurt that is often flavoured with fresh fruit to make a fermented yoghurt smoothie style drink.
It contains the following bacteria species: Streptococcus lactis var. bollandicus and Streptococcus taette. The unique ability to ferment at room temperature makes Piima an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen.
To activate your yoghurt, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. Place the dried yoghurt into the milk and leave it for 24-48hours until you notice that the milk has set and started to turn into yoghurt. Then remove two tablespoons from the mixture to add to the next batch and follow the instructions below. We recommend you discard the remainder of the yoghurt after removing the two tablespoons as it likely to have slightly spoiled.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Piima yoghurt to reculture the next batch before you add any flavourings.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.
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Where stated, many of our products are vegan friendly.