Culture for Traditional Yogurt for 50 liters of milk. Made in Italy, the culture contains live microorganisms that cause the fermentation of milk. Available in powder form, ideal for 50 liters of milk. One package with culture and 50 liters of milk yields approximately 50 liters of yogurt.

• Excellent Quality
• Freeze-Dried
• In Powder Form
• Suitable for Food Contact

Packaging Dimensions:

• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 g.

Usage Instructions for Cultures:

• Shake the packet to gather the powder at the bottom.
• Open the packet with sterilized scissors without putting our fingers inside.
• Add the culture to 2-3 liters of milk at a temperature of at least 35 degrees Celsius.
• With a sterilized stick, stir to dissolve the powder.
• Mix the solution into the milk at least 20 minutes before adding the rennet.
• Keep the culture closed and refrigerated.

Instructions for Making Traditional Yogurt:

• Heat the milk to 85-90 degrees Celsius for at least 10 minutes while stirring continuously.
• Cool quickly to 40-45 degrees Celsius and place in final containers.
• Inoculate with pure culture at 1-2.5% carefully.
• Incubate until set (about 2.5-4 hours) at 42-44 degrees Celsius.
• Cool down and store in the refrigerator.
• The pH of the yogurt should be 4.6 at the end of incubation and 4.2 in the final product.