Bifivit is a starter for making homemade fermented milk drink.
Bifivit is the most popular and beloved by children. It is used for feeding children from 6 months and older. Bifivit is the most common way to introduce fermented milk products into a child's diet.
Long-term and widespread use of bifivit as a therapeutic, prophylactic and dietary product for children has shown its high effectiveness in the treatment and prevention of various diseases, especially gastrointestinal tract, staphylococcal infection, allergies, respiratory diseases, metabolic and immune disorders, etc. intestinal microflora in dysbacteriosis and dysbiosis, contributing to the preservation, strengthening and restoration of health.
Human-friendly bacteria that make up Bifivit actively grow in milk, forming a thick milk drink with a pleasant mild taste and delicate consistency. The beneficial properties are due to the high content of beneficial microflora cells (bifidobacteria, lactobacteria, propionic acid bacteria, lactococci) and their beneficial metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc.).
Active ingredients
Bifidobacteria
They provide physiological protection of the intestinal barrier from the penetration of microbes and toxins into the internal environment of the body; have high antagonistic activity against pathogenic and conditionally pathogenic microorganisms; by producing organic fatty acids, they participate in the utilization of food substrates and in the activation of parietal digestion; synthesize amino acids and proteins, vitamin K, pantothenic acid, B vitamins: B1 - thiamine, B2 - riboflavin, B3 - nicotinic acid, BF - folic acid, B6 - pyridoxine; promote the absorption of calcium, iron, vitamin D ions through the intestinal wall;
Lactobacteria
In the process of life, they enter into a complex interaction with other microorganisms, as a result of which they suppress putrefactive and purulent opportunistic microorganisms, primarily Proteus, as well as pathogens of acute intestinal infections; with normal metabolism, they are able to form lactic acid, hydrogen peroxide, produce lysozyme and other substances with antibiotic activity: reuterin, plantaricin, lactocidin, lactolin; In the stomach and small intestine, lactobacilli, in cooperation with the host organism, are the main microbiological link in the formation of colonization resistance. They have high antagonistic activity against pathogenic and opportunistic microorganisms;
Propionic acid bacteria
stimulate the growth of bifidobacteria, synthesize a wide range of antibacterial components active against Enterobacteriaceae, putrefactive bacteria, fungi; actively participate in the fermentation of carbohydrates, with the accumulation of propionic and acetic acids, which inhibit the reproduction of pathogenic microorganisms; promote the production and absorption of vitamins, especially B12.
Preparation
This method is suitable for making all VIVO starter cultures except kefir. All utensils that come into contact with the milk must be clean. They should be scalded with boiling water.
For cooking you will need:
Sourdough starter (1 bottle can ferment 1 to 3 liters of milk). Milk (cow, goat, almond or soy). A regular saucepan and a large towel or blanket, or a yogurt maker of any model, or a multicooker with the "yogurt" or "40 ° C" mode.
Prepare the milk.
If you are using homemade (raw) or pasteurized milk, you must boil it before using it. Ultra-pasteurized milk does not need to be boiled. The milk should be neither too cold (no colder than room temperature) nor too hot.
Add the leaven
Make sure the milk is not too hot (max. +42°C). Fill the starter bottle about halfway with milk, close the lid and shake until the starter is completely dissolved. Pour the dissolved starter into the milk and mix thoroughly.
Leave to simmer (in the pan).
You can either pour the mixture into a mixing container (jar, container...) or ferment directly in the pan. Carefully wrap the container with the mixture in a large towel or blanket to keep it warm. Leave the mixture to ferment in a warm place, away from cold drafts. Fermentation time is 6-8 hours or overnight. Soy and almond milk take longer to ferment.
Sourcing in a slow cooker
You can ferment directly in the multicooker bowl or in portioned jars placed in the multicooker bowl filled with water.
Set the cooking mode to "yogurt" or +40°C and the cooking time to 8 hours. Soy and almond milk need more time to ferment.
Leave to ferment (for yogurt maker).
Pour the milk and starter mixture into the yogurt maker. If your yogurt maker has a temperature setting, use the yogurt setting or 36°C - 40°C. If your yogurt maker does not have a temperature setting, simply turn it on according to the instructions. Fermentation time is 6-8 hours or overnight. Soy and almond milk take longer to ferment.
Check readiness
After the fermentation time, check to see if the product has thickened. If not, continue fermenting for another 1-2 hours and check again.
Chill the finished product in the refrigerator. The full flavor develops during the ripening in the refrigerator for 24 hours, but you can use the product immediately after cooling. The shelf life of the finished yogurt is up to 5 days. If desired, you can add fruit, nuts, honey, flakes or sugar just before serving. Enjoy!
Re-fermentation
All VIVO starters can be re-fermented. The idea is to replace the starter from the bottle with a previously prepared lactic acid product at the rate of 3 spoons of starter per liter of milk. Only a fermented milk product that has been prepared with the starter from the bottle can be used for fermentation. The product prepared with the starter is intended for consumption and cannot be re-fermented.
The product is suitable for repeated consumption for 5 days. It is very important to ensure that foreign bacteria do not enter the fermented product. If you use a yogurt maker, you can leave one jar for re-canning. If you cook in a jar or saucepan - immediately after cooking, transfer part of the product to a separate container, scalded with boiling water.
Milk selection
The taste and consistency of the finished product directly depend on the quality of the milk. We recommend using only high-quality milk.
composition
Acetobacter aceti; Bifidobacterium bifidum; Bifidobacterium adolescentis; Bifidobacterium longum; Bifidobacterium animalis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. diacetylactis; Propionibacterium freudenreichii.
Can be used without fermentation.
For adults and children from 6 months.
Storage conditions
In the refrigerator (at a temperature of +2 to +8 °C) - 12 months from the date of manufacture in a tightly closed package.
Dry yeast cannot be stored in an open bottle.
