Composition:
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Greek yogurt
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"Greek yogurt VIVO" is the bacterial starter for making Greek yogurt at home.
Greek yogurt is a thick Mediterranean yogurt, which has more expressed sour-milk taste and a dence consistency. Special bacteria make it thicker, but less viscous. Such yogurt is better to eat with a spoon than to drink.
Starter Vivo it:
BENEFICIAL
BACTERIA
BACTERIA
ADVANCED BACTERIA
We use the unique strains of bacteria possessing beneficial characteristics
MORE BACTERIA
Ten times more bacteria than in traditional products
LIVING BACTERIA
Bacteria live and multiply, turning milk into yogurt
MORE THAN
JUST YOGURT
JUST YOGURT
FRESH
What could be fresher than a freshly homemade product?
WITHOUT ADDITIVES
No thickeners, stabilisers, colourings and flavourings. Unless you choose to add them yourself, but why would you?
KID-FRIENDLY
You have complete control over the process of making yogurt. Such a product can be given to babies beginning at six months
GOOD
FOR HEALTH
FOR HEALTH
DIGESTION
Normalisation of digestion
METABOLISM
Boosting metabolism
IMMUNITY
Immune system reinforcement
MICROFLORA
Restoring the balance of intestinal microflora
In a pot or a jar
Heat 1-3 litres of milk to 37-40°C
Add the starter and stir.
Wrap the vessel in a blanket and leave it in a warm place for 6-8
hours.
Keep the end product in the refrigerator at 2-8°C for up to 3
days.
In a yogurt maker or multicooker
Add the starter to 1-3 litres of boiled or UHT milk
Ripen in a yogurt maker or a multicooker for 6-8 hours until
thick
Keep the end product in the refrigerator for no more than 3 days.
How to make cottage cheese
Add the starter to 1-3 litres of milk heated to 37-40°C.
Wrap the vessel in a blanket and leave it in a warm place for 6-8
hours.
Keep the mixture on a low heat for 30-40 minutes
Pour into cheesecloth to separate serum
Keep the end product in the refrigerator for no more than 3 days.
Refermentation
A prepared starter may be used for re-culturing.
For this, add 2-3 tablespoons of an end product to a litre of milk.
Ripen as usual.
Re-culture no more than two times.
For this, add 2-3 tablespoons of an end product to a litre of milk.
Ripen as usual.
Re-culture no more than two times.