The traditional yoghurt of Messinia is covered on the top by a skin, which has a thick consistency, is shiny and smooth, and has a white to off-white color. It has a rich, slightly tangy taste with a distinctive pleasant aroma. It is produced from 100% Greek fresh sheep milk from the region of Messinia and with yoghurt starter culture with no standardization or homogenization. Specifically, the milk is boiled, poured into containers where it is allowed to set without being stirred so that the skin is formed. 

When the temperature reaches 45oC, the skin is slightly lifted and is inoculated with yeast. This culture constitutes the starting culture. Incubation and freezing follow. Yoghurt is consumed on its own or accompanies dishes and spoon sweets.


Yoghurt is rich in high biological value proteins, calcium, phosphorus, riboflavin and iodine. Yoghurt also contains bacteria like Lactobacillus casei, which helps strengthen the immune system. The daily consumption of one serving of yoghurt improves the lipid profile by reducing LDL cholesterol and increasing HDL cholesterol. Yoghurt has anti-inflammatory properties, improves bone density, protects against ulcers and decreases the risk of colon cancer.
More Less