Piima – Heritage Yogurt Culture – Dried


What you will get:

  • An organic cotton pad soaked in piima heritage yogurt culture (the cotton pad has absorbed the unique bacterias and once put into a jar /glass of milk to rehydrate and proliferate and make more yogurt. Once first batch of milk is turned to piima, discard of the cotton pad and continue to make yogurt by putting a spoon of your new yogurt into new milk > pasteurized milk is fine!)
  • Instructions on how-to proliferate your yogurt culture for years to come! If taken well care of, this is a lifetime supply!

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Piima is a heritage yogurt culture from the Scandinavian region.

Piima cultured with milk is a thinner drinking yogurt. Cultured with cream will make a sour cream-like result. It has very mild, almost sweet flavor.

It is a mesophyllic yogurt culture, which means it doesn’t require any special heating, just room temperature to proliferate! Think, overnight yogurt! Practically magic 🙂

Heritage yogurt cultures have been traditionally heralded as an elixir of long life and health. These cultures are rich in beneficial bacteria, phosphorus, vitamin K, biotin and folic acid – nutrients that are essential to health and well-being. Studies show that cultured dairy may be particularly beneficial as they successfully protect beneficial bacteria from damage in the hostile environment of the digestive tract and acts as an anti-inflammatory.

This culture has been dried on a organic cotton pad so that it can travel well and once steeped in milk or cream, it will inoculate the milk with its unique bacteria composition. Once the milk has properly curdled, discard of the cotton pad and continue to use the cultured milk for future batches.

As this is a heritage culture, it is a lifetime supply!