Culture for Strained Greek Yoghurt
for 50 litres of milk

Culture for Strained Greek Yoghurt for 50 litres of milk FS0711

Made in Italy

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

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

Dimensions of Package :
• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 12 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).
• YOGURT STRAINER PRODUCTION
• If you want to make traditional yogurt strainers ("tsantilas"), place the yogurt in cloth bags made of cheesecloth or similar material. Then, put the bags for straining in containers inside a refrigerator at a temperature of 5 degrees Celsius. The next day, empty the yogurt from the bags and transfer it into the final containers, optionally adding a little salt.

Strained Yogurt with Straining

• Cow's milk suitable for yogurt
• Straining
• Heating in vessels that are simultaneously heaters and coolers to 95 degrees Celsius for 30 minutes.
• Cooling immediately to 43 degrees Celsius.
• Inoculation with pure cultures at 1-2.5%.
• Fermentation until thickened (approximately 2.5-5.5 hours) at 43 degrees Celsius.
• Breaking with the curd agitator and cooling (according to requirements) below 18 degrees Celsius.
• Placing the curd in cloth bags (cheesecloth, muslin) with a capacity of up to 10 kilograms.
• Introduction of bags for straining into special draining basins (cheese drainers) in a refrigerator at a temperature of 5 degrees Celsius.
• Emptying the bags the next day in a curd mixer and optionally adding preservatives or cooking salt.
• Packaging and storage for 15-30 days in a refrigerator at 2+-1 degrees Celsius.