60 DAY RETURNS
Not what you expected? Return your product within 60 days
FREE REPLACEMENTS
Problem with your culture? We'll send you a free replacement
FREE SHIPPING OVER $70
Free Shipping via USPS First Class Mail for orders over $70
EXPERT HELP
With fermentorson staff, you'll get expert help whenever you need it
If you've been looking to delve into the world of traditional Scandinavian dairy fermenting, our Piima yogurt culture is the perfect start. By using this live culture, you can recreate the unique, smooth taste of authentic Piima right in your own kitchen. Homemade Piima, with its array of probiotic benefits, is a fantastic addition to a healthy diet.
Our Piima yogurt culture is your gateway to creating your very own Scandinavian delicacy. It enables you to transform simple milk into creamy, tangy Piima yogurt. This unique probiotic culture ensures a reliable fermenting process, resulting in a yogurt with a distinctive flavor profile that can be enjoyed plain or in recipes.
With our Piima powder starter, making your own traditional Piima has never been easier. This easy-to-use culture takes the guesswork out of fermenting, allowing you to produce consistently delicious Piima yogurt. Just a small amount can initiate the fermentation process, making it an efficient and economical choice for homemade Piima enthusiasts.
I started this with store bought heavy cream. It set solid in 12 hours starting with cold cream and I let it go for 24 before putting in fridge. I am in love! It is so yummy, a not sour, sour cream. I heartily recommend.
Bummer
Hi Zachary, I am sorry your yogurt is not turning out as expected! If you could send an email in to customersupport@culturesforhealth.com with your issue, they would be happy to troubleshoot your yogurt! I will let them know to expect an email!
Live this yogurt starter. So easy to make! I have fresh yogurt everyday.
This was my first culture from Cultures for Health, so there was definitely a learning curve. I followed the instructions on the packet, but the first culture went rancid before I could detect any indication of fermentation or tanginess of any sort happening. With the remaining packet, I left it out on the counter for 12 hours or so, but then moved it to the fridge even thought it didn't seem "ready". About an additional day in the fridge finally did the trick for me of starting a happy culture. I have been culturing piima now for a few months with no issues and use it for regular and coconut milk. It is a very loose yoghurt that is ideal for smoothies and bowls (makes a perfect smoothie without needing to add any more liquid to it). It has a clean taste. It also makes fantastic sour cream if you culture heavy cream with it. I find that my culture typically really doesn't set until it spends some time in the fridge no matter how long it stays at room temperature, so I recommend giving it time and checking on it later if you think it didn't work. It's what I was looking for it yoghurt, so I am giving it five stars despite its rocky start.
This culture makes when using fat-reduced milk a refreshing drink.
PUT YOUR QUESTIONS TO REST!
We want you to be nothing but successful here at Cultures for Health. Have Questions? Check out these resources to get you the answers you need!
Email Us
Want to contact us directly with a specific question? Email us at info@culturesforhealth.com.
Our blog is filled with information about all your fermenting needs!
6/23/2022
1 min read6/23/2022
1 min read6/23/2022
1 min read6/23/2022
1 min read