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Fermented milk from Japan
Caspian Sea yoghurt is a Japanese home yoghurt grown from a culture brought back from Georgia. It sets at room temperature, 20–30 °C, rather than at yoghurt heat, and its stringy texture comes from exopolysaccharide made by Lactococcus lactis subsp. cremoris FC, which lives with an Acetobacter orientalis strain.
| Cow milk500 ml | [delish] |
| Dried starter culture (first batch)3 g | Later batches use about 50 g of the last yoghurt per 500 ml of milk[delish] |
| Starter | backslop; a commercial dried starter for the first batch |
Total time across the recorded steps: 30 h – 5 days
What changes: The starter is stirred into the milk in a clean jar
Half the milk goes in first, then the starter, then the rest of the milk. Output: inoculated milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Caspian Sea yoghurt is a Japanese home yoghurt grown from a culture brought back from Georgia. It sets at room temperature, 20–30 °C, rather than at yoghurt heat, and its stringy texture comes from exopolysaccharide made by Lactococcus lactis subsp. cremoris FC, which lives with an Acetobacter orientalis strain. Made in 3 steps over 30 h – 5 days. The longest step, set at room temperature, takes 24 h – 3 days (Delish Kitchen) and runs at 20–30 °C (Delish Kitchen). Lactococcus lactis subsp. cremoris strain FC, which makes the exopolysaccharide does most of the fermenting.
| Main step | 24 h – 3 daysReported[delish] | Set at room temperature |
|---|---|---|
| Temperature | 20–30 °CReported[delish] | Set at room temperature |
Unlike thermophilic yoghurt, it sets at 20–30 °C with a mesophilic lactococcus, and the stringy texture comes from that strain's exopolysaccharide.
Above 30 °C in summer or below 20 °C in winter it may not set well at room temperature, so the temperature should be adjusted. The recipe has you boil the jar and spoon first and chill the yoghurt once it has set.
Every number is labelled with how it is known. How this atlas is made
Yukio Yamori, a longevity-diet researcher, brought the yoghurt back from Georgia while visiting for the WHO CARDIAC study; the culture now sold in Japan descends from it.
