GREEK YOGHURT TYPICALLY HAS A HIGHER FAT AND PROTEIN CONTENT.

IT IS NOT INCORRECT TO USE A GENERAL SETTING YOGHURT, FOR EXAMPLE LYOFAST Y438 / Y 439 / Y258 / Y259.

HOWEVER, IT WOULD BE MORE ADVISABLE TO USE A MORE SPECIALISED CULTURE - LYOFAST YAB 450 AB, AS THIS CULTURE CONTAINS BULGARICUS, ACIDOPHILUS  AND BIBIFIDIOBACTERIUM WHICH WILL GIVE YOU A MORE PRONOUCED YOGHURT FLAVOUR AND MORE WELL-ROUNDED YOGHURT PROFILE.

TYPICALLY GREEK YOGHURT IS MADE WITH NO ADDED SUGAR AND A HIGHER FAT CONTENT. IF A NATURAL PRESERVATIVE IS PREFERRED, THEN ADD A PROTECTIVE CULTURE.

TIP: ADDING AN LRB CULTURE (LR4PD) TO THE MILK AS QUICKLY AS POSSIBLE, IS KEY TO SUPPRESSING PSYCHOTROPHIC BACTERIA. THIS IS YOUR SECRET WEAPON TO A HIGHER YIELD IN THE DAIRY INDUSTRY.