Starters / Assortment / Kefir

For adults and children from 6 months of age
The species of the microflora kefir yeast
Lactococcus lactis
Streptococcus thermophilus
Leuconostoc mesenteroides
Lactobacillus acidophilus
Bifidobacterium lactis
Lactobacillus delbrueckii ssp. Bulgaricus
Lactococcus lactis ssp. lactis
KEFIR

This culture is used for: For daily usage, For metabolism

The real delicious yogurt. It inhibits the growth of harmful bacteria - intestinal infections pathogens. Kefir improves metabolism and significantly reduces the risk of cancer. Kefir diet is especially useful for people who want to lose weight

VIVO Kefir is a starter for homemade kefir.

The starter contains unique natural symbiosis of the microflora of kefir fungi consisting of a variety of bacterial species and strains. This differentiates VIVO Kefir from a variety of products of biokefir series which have nothing to do with kefir fungi and contain only the lactobacilli and sometimes bifidobacteria.

Kefir bacteria inhibit the growth of malignant bacteria causing intestinal infections. Kefir has a beneficial effect on metabolic health and significantly reduces the risk of cancer.

Regular consumption of live-culture kefir increases the rate of metabolism. This helps to normalise body weight and body fat content.

VIVO Kefir is a real kefir with a flavour which everyone knows since childhood but which becomes increasingly hard to meet.

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Starter Vivo it:
BENEFICIAL
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
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
DIGESTION
Normalisation of digestion
METABOLISM
Boosting metabolism
IMMUNITY
Immune system reinforcement
MICROFLORA
Restoring the balance of intestinal microflora
In a pot or a jar In a yogurt maker or a multicooker How to make cheese Re-culturing
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.
Download the full guide in PDF
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.
Download the full guide in PDF
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.
Download the full guide in PDF
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.
Download the full guide in PDF