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Fermented milk from Sardinia, Italy
Sheep or goat milk is boiled, cooled and seeded with about 2 % of the previous day's gioddu, then held warm until it sets. A mixed culture of yoghurt bacteria and yeasts, with Lactobacillus kefiri in some batches, makes it firmer and more acidic than cow yoghurt.
| Sheep or goat milk, filtered | Sardinian sheep or goats on pasture[laore][onaf] |
| Gioddu from the previous batchAbout 2 % of the milk | Or a culture of lactic bacteria taken from gioddu[laore][maoloni2020] |
| Starter | backslop (about 2 % of the previous day's gioddu) |
Total time across the recorded steps: 12 h
What changes: Sheep milk is strained and boiled
Output: boiled milk.
Microbes at work in this step
heat kills most raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sheep or goat milk is boiled, cooled and seeded with about 2 % of the previous day's gioddu, then held warm until it sets. A mixed culture of yoghurt bacteria and yeasts, with Lactobacillus kefiri in some batches, makes it firmer and more acidic than cow yoghurt. Made in 4 steps over 12 h. The longest step, hold warm until it sets, takes 12 h (Maoloni A. et al. 2020) and runs at 30–40 °C (Maoloni A. et al. 2020). Lactobacillus delbrueckii and Streptococcus thermophilus do most of the fermenting.
| Main step | 12 hReported[maoloni2020] | Hold warm until it sets |
|---|---|---|
| Temperature | 30–40 °CReported[maoloni2020][laore] | Hold warm until it sets |
| Acidity | pH 3.8–4.2Measured[maoloni2020] | Hold warm until it sets |
Gioddu is Italy's only traditional fermented milk. Unlike plain yoghurt it carries yeasts, and in some batches Lactobacillus kefiri, so it can turn slightly fizzy, like kefir.
Made from boiled or pasteurised milk; the finished product is below pH 4.3 and kept cold.
Every number is labelled with how it is known. How this atlas is made
Listed among Italy's traditional agri-food products (PAT) for Sardinia (G.U. no. 168, 22 July 2015). Shepherds once heated the milk in a cork vessel by dropping in red-hot stones.
