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Cheese Making Ingredients

Greek Yogurt Starter Culture - Dose: 3LT – Lactic Ferments for Thick, Creamy Greek‑Style Yogurt

Greek Yogurt Starter Culture - Dose: 3LT – Lactic Ferments for Thick, Creamy Greek‑Style Yogurt

£9.99 GBP
£9.99 GBP
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  • Authentic Greek Yogurt Culture — High‑quality lactic ferments selected for producing thick, creamy, traditional Greek‑style yogurt at home or in small artisanal dairies.
  • Simple, Reliable Process — Heat milk to 85°C, cool to 42°C, add the culture and ferment for approx. 10 hours at 40°C for consistent results.
  • Thick & Creamy Texture — After fermentation, strain the yogurt for 3 hours to achieve the dense, velvety body typical of Greek yogurt.
  • Controlled Fermentation — Optimal acidity reached at pH 4.30–4.40, ensuring proper flavour development and stable structure.
  • Ideal for Home & Professional Use — Suitable for DIY yogurt makers, small producers, and educational food‑processing projects; store finished yogurt at +4°C.
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