antiko

Antiko is a type of traditional Greek yogurt that is produced by the fermentation of milk using specific strains of lactic acid bacteria. The term "antiko" is derived from the Greek word "anti," which means "against," referring to the yogurt's ability to inhibit the growth of harmful bacteria. This yogurt is typically made from sheep's milk, although cow's milk is also used in some regions. The fermentation process involves heating the milk to a specific temperature, cooling it, and then incubating it with the lactic acid bacteria. The result is a yogurt with a thick, creamy texture and a tangy flavor.

Antiko is a staple in Greek cuisine and is often used as a topping for various dishes, such as meze (Greek appetizers) and salads. It is also used in desserts and is a key ingredient in the preparation of loukoumades, a popular Greek dessert. The yogurt is typically consumed chilled and is known for its high nutritional value, containing probiotics that support gut health. The production of antiko requires careful attention to detail, including the selection of the right strains of bacteria and the precise control of the fermentation process. This traditional method of production has been passed down through generations in Greece, making antiko a cherished part of the country's culinary heritage.