Thick Yogurt


Organic thick-set yogurt (thick yogurt) is a type of yogurt that is poured directly into tubs right after the inoculation of starter cultures. As a result fermentation occurs in the final container (tub or jar), without further intervention apart from cooling once the desired degree of acidity has been reached.

Hence in order to obtain an organic thick-set yogurt all processing that may cause the curd to break up must be avoided.
The milk used to make Fattoria Lucciano natural white thick yogurt is first milked and refrigerated, then pasteurised at 95° Celsius for about 30 minutes.
In order to create optimal conditions for yogurt making, it is necessary to pasteurise the milk “more intensely” than when making cheese (or for milk to be sold as such).

At the end of the pasteurisation process, the milk is cooled down to 43° Celsius.
At this point, two starter cultures, namely Streptococcus thermophilus and Lactobacillus delbrueckii var. bulgaricus, are added. Prior to this, the starter cultures are revitalised by warming them up for about 30 minutes at a temperature of 35°-40° Celsius, together with a small quantity of pasteurised milk.
Milk and cultures are now thoroughly stirred together. The milk is then poured into 400-gram jars where the cultures will cause the milk to acidify and turn into yogurt.
As soon as the glass jars are filled with the milk and cultures, they are kept at a constant temperature of 43° Celsius for about 2-3 hours.
After this period of time, the temperature is lowered to 31° Celsius until the yogurt’s pH reaches a level between 4.60 and 4.65.
It’s a this stage that the yogurt is cooled to a temperature of 4° Celsius.
The cold jars of yogurt are then stored in a cool room. Care must be taken not to break the cold temperature chain from producer to consumer.
Fattoria Lucciano is located in Civita Castellana (Viterbo), in upper Lazio, near the border with Umbria. We provide home delivery in Rome and surroundings, and can courier to other areas throughout Italy.
We can be contacted here for further information