How to use a yogurt starter?
It is very simple! All you need is milk, yogurt starter and a vessel which will be used for ripening.
An ordinary pot or a jar will do.
Using a yogurt maker is even easier.
In a pot or a jar
![](/wp-content/themes/vivo/assets/img/content/howto_slide_05_en.png)
![](/wp-content/themes/vivo/assets/img/content/howto_icon_10.png)
Heat 1-3 litres of milk to 37-40°C
![](/wp-content/themes/vivo/assets/img/content/howto_icon_04.png)
Add the starter and stir.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_03_en.png)
Wrap the vessel in a blanket and leave it in a warm place for 6-8 hours.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_01.png)
Keep the end product in the refrigerator at 2-8°C for up to 3 days.
In a yogurt maker or multicooker
![](/wp-content/themes/vivo/assets/img/content/howto_slide_02.png)
![](/wp-content/themes/vivo/assets/img/content/howto_icon_08.png)
Add the starter to 1-3 litres of boiled or UHT milk
![](/wp-content/themes/vivo/assets/img/content/howto_icon_09.png)
Ripen in a yogurt maker or a multicooker for 6-8 hours until thick
![](/wp-content/themes/vivo/assets/img/content/howto_icon_01.png)
Keep the end product in the refrigerator for no more than 3 days.
How to make cottage cheese
![](/wp-content/themes/vivo/assets/img/content/howto_slide_03_en.png)
![](/wp-content/themes/vivo/assets/img/content/howto_icon_04.png)
Add the starter to 1-3 litres of milk heated to 37-40°C.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_03_en.png)
Wrap the vessel in a blanket and leave it in a warm place for 6-8 hours.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_05.png)
Keep the mixture on a low heat for 30-40 minutes
![](/wp-content/themes/vivo/assets/img/content/howto_icon_06.png)
Pour into cheesecloth to separate serum
![](/wp-content/themes/vivo/assets/img/content/howto_icon_07.png)
Keep the end product in the refrigerator for no more than 3 days.
Refermentation
![](/wp-content/themes/vivo/assets/img/content/howto_slide_01_en.png)
![](/wp-content/themes/vivo/assets/img/content/howto_icon_01.png)
A prepared starter may be used for re-culturing.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_02.png)
For this, add 2-3 tablespoons of an end product to a litre of milk.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_03.png)
Ripen as usual.
![](/wp-content/themes/vivo/assets/img/content/howto_icon_01.png)
Re-culture no more than two times.
![](/wp-content/themes/vivo/assets/img/content/howto_02.png)
Refermentation – it's economical
VIVO starters can be refermented. To prepare a new portion of yogurt, 2-3 tablespoons of finished fermented milk product can be used in place of a starter. The finished product as a starter is recommended to be refermented at no more than 2 times.
![](/wp-content/themes/vivo/assets/img/content/howto_03.png)
What kind of milk to be used?
You can use any milk (cow, goat, sheep ...) processed in any way (home-made, pasteurized, UHT).
Homemade and pasteurized milk should be boiled before use. UHT milk is convenient because you don’t need to boil it.