Probiotic Yogurt

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

Probiotic Yogurt is the best dairy starter to restore healthy microflora or displace unwanted microbes. The effect is equally strong when used in its pure form or as a fermented milk product prepared with the starter.

Useful properties of Probiotic Yogurt:

• Restores and maintains healthy intestinal microflora.
• Stimulates growth and vital activity of your own microflora (bifido and lactobacilli).
• Supports immunity and development of your own interferon.
• Fights intestinal infections and putrefactive bacteria.
• Normalizes digestion, improves peristaltic movements, and prevents constipation.
• Effective topically for combating bacteria- and fungus-induced lesions on skin or mucous membranes.

The probiotic yogurt bacteria are a complex combination of numerous bifido and lactobacilli strains. This combination is called symbiotic because the action of one type of bacteria supports another.

Bifidobacterium:

• Provides physiological protection of the intestinal wall against penetration of microbes or toxins into the body.
• Exhibits high antagonistic activity against pathogenic and potentially pathogenic microorganisms.
• Enables production of organic fatty acids involved in substrate breakdown and activation of parietal digestion.
• Synthesizes amino acids and proteins, vitamin K, pantothenic acid, and B-group vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin), B9 (folic acid), B6 (pyridoxine).
• Enhances absorption of calcium, iron, and vitamin D through intestinal walls.

Lactobacilli:

• Lactobacilli, in cooperation with the host, are the main microbiological link in forming resistance to colonization in the stomach and small intestine. They have high antagonistic activity against pathogenic and potentially pathogenic microorganisms.
• They interact complexly with other microorganisms during daily activities, suppressing potentially pathogenic putrefactive and pyogenic microbes, mainly Proteus, and pathogens causing acute intestinal infections.
• They produce lactic acid, hydrogen peroxide, lysozyme, and other substances with antibiotic activity during normal metabolism: reuterin, plantaricin, lactocidin, lactolin.

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 temperature. Let it ferment in a draft-free place for 12–20 hours. Once thickened, refrigerate, and your yogurt is ready!

It's even faster and more convenient to prepare yogurt in a yogurt maker or multicooker with a “yogurt” or “40°C” mode.