VIVO yogurt is a starter for making homemade yogurt. Regular consumption of live yogurt increases the metabolic rate. This helps to normalize body weight and body fat content.
Yogurt is a widely distributed product with an amazing taste of fresh fermented milk. It is the most popular product for everyday nutrition.
Yogurt contains lactic streptococci, three types of lactobacilli, a rod-shaped stick and an acidophilus stick. Together, these bacteria produce high levels of lactic acid, which has a detrimental effect on pathogenic bacteria. Eating yogurt reduces the risk of digestive disorders and gastrointestinal infections. Due to its ability to accelerate metabolism, yogurt helps control body weight and reduce the percentage of fat in the body. Normalizes intestinal motility. Helps accelerate the elimination of toxic substances from the body. Quickly reduces thirst, satisfies hunger. Useful for people of all ages, especially the elderly, pregnant and lactating mothers. Daily consumption of yogurt contributes to the rapid restoration of energy, covers our body's need for amino acids, calcium salts, etc.
Preparation
This method is suitable for making all VIVO starter cultures except kefir. All utensils that will 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 juice 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.
Cooling, ripening, storage
Chill the finished product in the refrigerator. The full flavor develops during the ripening in the refrigerator for 24 hours, but the product can be consumed 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 consumption. 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 re-fermentation. The product prepared with the starter is intended for consumption and cannot be re-fermented.
The preparation is suitable for re-fermentation for 5 days. It is very important to ensure that foreign bacteria do not get into the re-fermented product. If you use a yogurt maker, you can leave one jar for re-preserving. 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
Streptococcus salivarius subsp. thermophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus acidophilus; Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. diacetylactis; Lactococcus lactis subsp. Cremoris.
Can be used without fermentation.
For adults and children over 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.
