Immune yogurt is a fermented milk product with a wonderfully delicate taste and a unique composition of bacteria. It contains clinically proven effective strains. Regular consumption of this product reduces the likelihood of catching colds.
Making homemade yogurt is very simple. You will need milk, VIVO starter, a pot, and a large towel. Although fermentation takes 8 hours, preparation only takes 10–15 minutes.
Add VIVO starter to warm milk (40°C, slightly warmer than body temperature). Wrap the pot carefully in the towel to maintain the mixture's temperature. Let it ferment in a draft-free place for 12–20 hours. Once thickened, refrigerate, and your yogurt is ready!
It is even faster and more convenient to prepare yogurt in a yogurt maker or multicooker with a “yogurt” or “40°C” mode.
Instructions for making yogurt in a pot
Instructions for making yogurt in a yogurt maker
In the refrigerator (6°C ±2°C) for 12 months.
Long-term studies show high stability of the starter cultures even with temperature variations during transport and storage.
