Culture for Traditional Greek Yoghurt
for 50 litres of milk

Culture for Traditional Greek Yoghurt for 50 litres of milk FS0702

Made in Italy

The Culture for Traditional Greek Yoghurt for 50 litres of milk consists of live microorganisms that cause milk fermentation. The Culture for Traditional Greek Yoghurt for 50 litres of milk has been freeze-dried and is in powder form, which is suitable for 50 liters of milk. One package of the Yogurt Culture with 50 liters of milk yields approximately 50 liters of yogurt.

• Excellent Quality.
• Bacterium Linens
• Freeze-Dried.
• Powder Form.
• For 50 Liters Milk.
• Perfect for Traditional Greek Yoghurt.
• Appropriate for Contact with Food.

Dimensions of Package :
• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 gr.

Instructions for Use of Cultures

We shake the packet to gather the powder at the bottom. Using sterilized scissors, we open the packet without touching it with our fingers. We pour the culture into 2-3 liters of milk at a minimum temperature of 35 degrees Celsius, which has been pasteurized (using the same milk that we will use for cheese-making)

Using a sterilized stainless steel or glass rod, we stir well to dissolve the powder. We only dissolve the amount of culture we need each time. The solution should not remain for more than 10 minutes before pouring it into the milk. We add the solution to the milk at least 20 minutes before adding the rennet, allowing time for the microorganisms to develop. The lower the coagulation temperature, the slower the pH drop. Always keep the culture sealed and refrigerated.

Instructions for Making Traditional Greek Yoghurt

The milk is heated (whether pasteurized or not) to 85-90 degrees Celsius for at least 10 minutes with continuous stirring (be careful not to let it stick).

• It is quickly cooled to 40-45 degrees Celsius and placed in the final containers (e.g., clay pots or plastic containers).
• It is inoculated with a pure culture at a rate of 1-2.5%. Inoculation should be done carefully, lifting the formed film gently to avoid damaging the skin. If more convenient, inoculation can first be done in the vessel where the milk was heated, followed by transfer to the cups.
• It is left to ferment until it thickens (approximately 2.5-4 hours) at 42-44 degrees Celsius.
• It is then cooled, initially at room temperature (e.g., for half an hour), and subsequently placed in the refrigerator.
• If it is possible to measure the pH of the yogurt, it should be 4.6 at the end of fermentation and usually 4.2 in the final product (never below 4.0).