How to prepare starters?
It's very simple!
You will need milk, a starter, and a container for fermentation.
An ordinary pot or jar will work as a container.
Using a yogurt maker makes it even easier.
In a pot or jar
Heat 1–3L of milk to a temperature of
+37..+40 °C
+37..+40 °C
Add the starter and stir.
Wrap the container in a blanket and leave in a warm place for 6–8 hours.
Store the finished product in the refrigerator at +2..+8 °C for no more than 3 days.
In a yogurt maker or multicooker
Add starter to 1–3L of boiled or ultra-pasteurized milk.
Ferment in a yogurt maker or multicooker for 6–8 hours until thickened.
Store the finished product in the refrigerator for no more than 3 days.
How to make cottage cheese
Add starter to 1–3L of milk at +37..+40 °C.
Wrap the container in a blanket and leave in a warm place for 6–8 hours.
Heat the mixture on low for 30–40 minutes.
Pour into cheesecloth to separate the whey.
Store the finished product in the refrigerator for no more than 3 days.
Re-fermentation
Previously prepared product can be used for re-fermentation.
Add 2–3 tablespoons of the product per liter of milk.
Ferment as usual.
Re-ferment no more than twice.
Re-fermentation is economical
VIVO starters can be re-fermented. To make a new batch of yogurt, instead of starter, you can use 2–3 tablespoons of ready-made fermented dairy product. We recommend using the finished product as a starter no more than twice.
Which milk to use?
You can use any milk (cow, goat, sheep…) of any type (homemade, pasteurized, ultra-pasteurized).
Homemade and pasteurized milk should be boiled before use. Ultra-pasteurized milk is convenient because it does not need to be boiled.
Homemade and pasteurized milk should be boiled before use. Ultra-pasteurized milk is convenient because it does not need to be boiled.