Preparation In A Yogurt Maker
Watch the video with instructions:
Preparing fermented dairy products in a yogurt machine
All VIVO starters, except for VIVO Kefir, can be prepared as shown.
All utensils that will come into contact with the milk must be clean.
They must be treated with boiling water.

You will need the following:

Starter (1 sachet can produce between 1 and 3 liters of fermented milk)
Milk (cow, goat, almond, or soy)
Any model of yogurt maker can be used. If you don't have a yogurt maker, you can prepare it in any pot..

PREPARATION:

1 Prepare the milk.
The milk should neither be too cold (at least room temperature) nor too hot.

2 Add the starter and mix
Make sure the milk is not too hot (not higher than +40°C). Pour the contents of the starter sachet into the milk and stir well until the starter completely dissolves in the milk.

3 Allow to mature.
Pour the milk and starter mixture into the yogurt maker. If your yogurt maker has a temperature selection, use the "yogurt" mode or 36-40°C. If the yogurt maker does not have cooking mode options, simply turn it on according to the instructions. The maturation time is 8 to 10 hours or overnight. Soy and almond milks require more fermentation time.

4 Check the result.
After the maturation time, make sure the product has thickened. If you are not satisfied, let the product mature for another 1-2 hours and check again.

5 Cooling, maturation, storage.
The ready-to-use product must be cooled in the refrigerator. The best flavor is achieved during the maturation process in the refrigerator over one day, but you can consume the product immediately after cooling. The shelf life of the ready-to-use yogurt is up to 5 days. If desired, you can add fruits, nuts, honey, cereals, or sugar to your yogurt. Enjoy your meal!

CHOOSING THE MILK
The taste and consistency of the finished product depend directly on the quality of the milk used. We recommend using only high-quality milk and following our recommendations during product preparation.