Starters / Assortment / White Cheese

Composition: Cheese ferment (Chymosin), Lactococcus lactis subsp.
Lactis Lactococcus lactis subsp.
Cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis
White cheese VIVO

"White cheese VIVO " is a starter for cooking natural and delicious cheese at home.
This cheese does not contain harmful additives, always guaranteed fresh and safe.
Excellent source of protein and calcium.

• Real homemade cheese
• No harmful additives
• Source of protein and calcium

No additives
Does not contain harmful additives, such as various thickeners, starch, preservatives and others.

Guaranteed freshness
The whole process of preparation and storage takes place in front of your eyes, so there is no doubt about the freshness and quality of the product.

A few words about taste.
It has a delicate taste and dense structure. You can always regulate the structure on your own, reducing or increasing the pressing time of the product. Also you can always change the degree of salting, making the cheese more or less salty.

Protein and calcium
Homemade cheese contains a high amount of protein in an easy to digest form, as well as calcium and phosphorus. The content of these elements is significantly higher, compared with other dairy products.

+More info +Hide description
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