Vegan Probiotic Yogurt

Most conventional yogurt bought in stores is made with dairy, usually cow's milk, sometimes sheep or goat milk. That means it's not VEGAN. VIVO's exclusive formula allows you to make truly VEGAN yogurt using plant-based milk. Our starter includes 12 different probiotics to help improve digestion, boost immunity, and reduce inflammation. We recommend using soy milk, which contains at least 7 grams of protein per 100 grams. Higher protein milk produces thicker yogurt. Almond, rice, and coconut milk have only 1 gram of protein per 100 grams, insufficient for thickening. If using these milks, consider adding plant protein from specialty stores.

VIVO Vegan Probiotic Yogurt is a starter for fermented plant-based dairy products. It is an advanced probiotic containing the highest concentrations of human-friendly beneficial bacteria. This allows the probiotic yogurt to be used not only as a fermented product but also in its pure form without fermentation.

Vegan Probiotic Yogurt is the best starter for restoring healthy microflora or displacing unwanted microbes. Its effect is equally strong in pure form or as a fermented product.

1. 1. VIVO Starter.
2. 2. Milk: Use soy milk for this vegan yogurt. One sachet can ferment 1–2 liters of milk.
3. 3. Fermentation vessels: You can ferment in a yogurt maker or a regular pot/jar. All utensils must be clean and scalded with boiling water. For pot/jar fermentation, use a large towel or blanket to maintain temperature.

Heat the milk to +38–42°C (+100–108°F). Milk should be warmer than body temperature but not boiling. Use a food thermometer to check. Ensure the milk-starter mixture stays warm during fermentation for 8–14 hours, depending on the method. For pot/jar, wrap in a towel or blanket and leave in a draft-free place for 12–14 hours. You can also use a yogurt maker or multi-cooker on "Yogurt" mode. Once the yogurt thickens, refrigerate for 3 hours. Store finished yogurt in the fridge up to 5 days. Optional: add fruits, nuts, honey, cereals, or sugar before eating. Sometimes it may take an extra 1–3 hours to thicken if milk cools during fermentation; ensure proper temperature next time.