Sourdough "Vivo": reviews, instructions. Vivo Bacterial Starters

VIVO starter cultures are used to prepare live homemade fermented milk products. These products are different high quality, guaranteed freshness, lack of various additives, high content of live beneficial bacteria.

Making homemade yogurt is very easy. To do this, you will need milk, VIVO starter culture and a yoghurt maker. The process of fermentation (fermentation) of milk takes several hours, but your personal participation will take no more than 5 minutes. And the result can be enjoyed by every member of your family - adults and even the smallest children.

1. Prepare 1 liter of UHT milk (or cream if making sour cream) room temperature, yogurt maker and 1 bottle starter cultures VIVO.

If you are using homemade or pasteurized milk, it is recommended to boil it and cool it to about room temperature (+20..+30 degrees).

UHT milk can be stored at room temperature without refrigeration. If you store milk in the refrigerator, let it warm up for at least 2 hours at room temperature or by placing the package under hot water. The temperature of milk should be +20..+30 degrees.

2. Open the bottle of VIVO starter, fill it up to half with boiled water at room temperature, close the cap and shake the starter until completely dissolved.

3. Pour the dissolved VIVO starter culture into the milk, mix thoroughly.

4. Pour the mixture of milk and sourdough into cups, close the cups with lids, place the cups in the yogurt maker. Cover the yogurt maker with a lid. Turn on the yogurt maker, note the time.

5. If you are preparing kefir, vitalact, cottage cheese or sour cream - follow this step, if any other product - skip this step and proceed immediately to step 6.
Turn off the yogurt maker after 4 hours of cooking. Do not open the lid of the yogurt maker. Leave the product to ferment for the remainder of the cooking time.

6. Cooking time is indicated in the table. After the cooking time has elapsed, tilt the yogurt maker slightly to make sure that the product has become thick. If not, wait 30-60 minutes and check again. If the product is thick, remove the cups from the yogurt maker, close the lids and refrigerate. After cooling, the product is ready for use. Any flavor additives you can add just before use. Bon appetit!

When using a thermos, the prepared milk must be heated to the temperature indicated in the table below, add the starter (as indicated above), pour the mixture into a thermos and leave to ferment for the specified time.

The final stage of cooking cottage cheese:

1. It is recommended to pour the product from plastic cups into a glass or food grade metal container. Place the container with the fermented milk product in a pot of water. Put the pot on the stove and bring the water to a boil or almost to a boil. Then take the pot off the stove. Leave the glasses in hot water for 30-40 minutes.

2. After that, cool the product sharply - rearrange the cups in a container with cold water for 10-20 minutes. The product must be divided into cottage cheese flakes and serum.

3. Hang the product in a cheesecloth or fine sieve until the desired consistency is reached. finished product cool down. Store in the refrigerator for no more than 2 days. You can add any flavoring additives just before use.

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25 reviews / 21,733 views

Starter cultures VIVO are used for the preparation of live homemade fermented milk products. Such products are of high quality, guaranteed freshness, the absence of various additives, and a high content of live beneficial bacteria.
Making homemade yogurt is very easy. For this you need milk, sourdough VIVO and a yogurt maker. The process of fermentation (fermentation) of milk takes several hours, but your personal participation will take no more than 5 minutes. And the result can be enjoyed by every member of your family - adults and even the smallest children.
Due to the high content of live beneficial bacteria and lactic acid dairy products home cooking suppress the development of pathogenic and putrefactive microbes in the intestines, contributing to the restoration of microflora, strengthening immunity, and normalizing digestion.
Dairy products prepared with starter cultures VIVO apply:
as an alternative to store-bought yogurts, cottage cheese, sour cream in daily meals;
as the most physiological (natural) and effective remedy restoration and maintenance of microflora, with dysbacteriosis and dysbiosis;
to minimize the negative impact on health, during and after the use of antibiotics and chemotherapy;
as a fermented milk supplement for children from 6 months;
to maintain immunity;
in dietary nutrition.
In addition, some starters are used without fermentation, as a probiotic. Pour into a vial of sourdough boiled water room temperature up to half the vial. The bottle is closed with a lid and shaken. Drink one bottle 1-3 times a day immediately after meals.

Received another package today.


I fermented 2 liters with one bag: for a yogurt maker and a slow cooker. As a result, I am sure: there were no misfires.
The whole family likes yogurt and kefir, and especially grandmother. I am glad that VIVO starter cultures have appeared in Russia, but it is still difficult to find them in pharmacies: they are dismantling them.

Advantages:

1. Delicious and healthy products are obtained, suitable for all family members

Flaws:

1. Difficult to find in pharmacies, must be ordered

Health care implies a responsible attitude to diet. Speaking of useful products, one cannot fail to mention milk and its derivatives. The proteins, vitamins, animal fats, microelements contained in them - this is not a complete list of reasons why dairy products should be eaten at least every other day. But some products also contain beneficial microflora that strengthens the immune system.

We are talking about yogurt, kefir and other products. home production. They are superior in quality to purchased counterparts due to the complete absence of preservatives, dyes and flavors in the composition. One of the most common products that allow you to make your own yogurt is the Vivo sourdough. Reviews about it, application features, as well as detailed instructions you will read in this article.

Advantages of starter cultures "Vivo"

Convenient packaging for one use. By purchasing a package of starter cultures, you can easily follow the recipe without measuring or weighing the product.

The range presented on the market will help you choose exactly the product that you need.

An important advantage that the Vivo sourdough has is the price. A package of four jars will cost an average of 220-250 rubles. This is enough to prepare at least 4 liters of yogurt.

Ease of use and accessible illustrated instructions will make it easy for you to make wonderful yogurt or kefir, even if you are doing it for the first time.

Homemade yogurt

The company has been producing starter cultures for more than one year. During this time, the products managed to fall in love with millions of people. "Yogurt" is the most common and popular sourdough "Vivo". Customer reviews indicate that many people start cooking homemade fermented milk products with yogurt.

This product is great for the vast majority of people. You can cook from goat and cow's milk. And if you first heat the milk in the oven, the yogurt will taste like fermented baked milk.

For immunity

During the cold season, Vivo Immunovit leaven will help protect your health. Reviews about this product eloquently testify to its effectiveness. To reduce the risk of diseases, you need to enjoy this product at least a couple of times a week. If you still get sick, eat "Immunovit" to alleviate the course of the disease. This starter contains 3 strains of beneficial bacteria that have been shown to be highly effective in laboratory studies.

Homemade cottage cheese

With the help of starter cultures "Vivo" you can cook homemade cottage cheese. To do this, you will have to spend no less time and effort, but such a product will be much more useful than the purchased one. All you need is milk and Vivo starter.

Customer reviews indicate that the taste of such cottage cheese is delicate, soft, with a barely perceptible delicate sourness. Homemade cottage cheese on the sourdough "Vivo" will be appreciated by those who like fine grain and crumbly structure.

Sour-milk homemade products in the children's menu

Did you know that some starter cultures are ideal even for preparing first foods? When a baby begins his acquaintance with fermented milk products, it is important that they are of the highest quality.

For children's menu sourdough "Vivo Kefir" is excellent. The instruction recommends to treat the baby fresh kefir in one day.

No less useful for children is "Bifivit", enriched with vitamins. It is thicker than kefir, it is more convenient to eat it with a spoon. Kids will also like yogurt, in which you can add berry and fruit puree to make the taste more interesting. It is also advisable not to buy the first cottage cheese on the market, but to cook it yourself using the Vivo sourdough.

Sour-milk products must also be present in the menu of children older than a year. You can prepare "Vitalakt", "Yogurt", "Immunovit", "Bifivit" for your child.

Mom's diet

It is difficult to overestimate the role of fermented milk products in the menu of a pregnant woman and a nursing mother. A balanced diet during pregnancy will help you recover more easily after childbirth and prevent such a common complication as gastrointestinal upset.

Period breastfeeding- also a serious reason to introduce homemade dairy products based on Vivo sourdough into the diet. For the menu of a nursing mother, "Yogurt" and "Cottage cheese" are ideal.

For those who love sports

Recently, the range of the company has been replenished with a new one confirming its effectiveness. If you play sports or your work is connected with physical activity, "Fit-yogurt" will help to overcome fatigue and keep fit.

This product is also useful for those who struggle with overweight. Of course, the product itself does not cause weight loss, but it will help metabolic processes to take place at an accelerated pace. The taste of the product is similar to regular Vivo yogurt.

For convalescent patients

Some dry starter cultures "Vivo" are not intended for daily use. Moreover, products prepared from them are generally not recommended for use in food. healthy people. First of all, Streptosan belongs to such products. But for those who suffer from gastrointestinal diseases caused by pathogenic microflora, this product is indispensable.

Useful in the recovery is also "Acidolact". This starter can be used to prepare a fermented milk product and used in pure form, straight from the jar. If you are faced with the task of creating a menu for an allergic person, a patient with acute respiratory infections, staphylococcus aureus or a fungus, be sure to include this drink there. Recovery will come faster. They also drink this product for the purpose of general strengthening of the body, increasing immunity. By the way, it can also be used by children, but it is especially useful for the elderly.

Cooking according to instructions

Vivo starter culture is recommended for making homemade fermented milk products in a yogurt maker. The manufacturer advises to use with medium fat content. You do not need to boil it, just heat it up to a temperature of 39-40 degrees. You can easily determine this even without a thermometer. Put a couple of drops on your wrist and appreciate how hot the milk is on the skin. It should be very warm, but not scalding.

The cup capacity of most yogurt makers in the aggregate is exactly one liter. Therefore, a jar of Vivo sourdough is designed to prepare one liter of milk. Add half a tablespoon of boiled water to the jar (not boiling water!), shake it up thoroughly and pour it into the milk. Stir so that the starter is well distributed. You can use a mixer.

Pour into glasses. To make it more convenient, use a ladle. Important rule successful yogurt says: all dishes that come into contact with milk must first be doused with boiling water.

Cover the glasses with lids and turn on the yogurt maker. The duration of the process depends on the model and averages 1-9 hours.

A little longer will have to tinker with cottage cheese. Milk with sourdough should stand in a yogurt maker until completely sour. When it goes in flakes, it will need to be thrown on a sieve lined with gauze, and the liquid should be allowed to drain for about an hour. After that, it remains to wrap the cottage cheese in gauze and hang it over the sink. By the way, you can also cook homemade cottage cheese from such cottage cheese. pickled cheeses: cheese, suluguni and the like.

How to do without a yogurt maker

But what about those who do not have a yogurt maker? Can't they use Vivo's bacterial starters?

Do not worry, because healthy homemade products can be prepared in an ordinary thermos. This method is more economical, because you do not have to spend electricity. Do everything according to the instructions described above, but pour the milk with sourdough into a thermos. If you do this in the evening, you can have healthy yogurt for breakfast.

Storage

Vivo starter must be stored in the refrigerator. Too low temperatures are contraindicated for her, as well as bright light. Do not open jars in advance, this should be done immediately before use.

Keep yogurt, kefir and other dairy products in the refrigerator too. Remember, due great content live bacteria, they can turn sour very quickly if left at room temperature. The sign of damage is bad smell, mucus-like consistency, flakes.

Let's add flavors

Store-bought yogurts tend to have fruit or berry flavors. Is it possible to cook something similar at home? Of course, yes.

Never add fruits to milk before ripening! The yogurt will go sour before it's cooked. It is best to do this just before eating. Yogurt goes well with jams, honey, nuts, fresh berries and fruits.

If, when choosing yogurt, cottage cheese, sour cream, kefir in the store, you carefully study the label, putting aside the products long-term storage, as well as everything that contains E-additives, preservatives, thickeners and stabilizers, and then climb into the very depths of the dairy shelf in search of the freshest of the products presented, then you care about what your family eats.

VIVO Products is a unique series of starter cultures for the preparation of natural homemade fermented milk products. Using VIVO starter cultures, you can be absolutely sure of the freshness and naturalness of your yoghurts and curds. You yourself control the quality and fat content of the milk used, the presence or absence of sugar, fresh seasonal berries and fruits. You know for sure that your treat is stored in proper conditions.

But the main advantage of homemade products made with VIVO starter cultures is high content live beneficial fermented milk microorganisms, lacto- and bifidobacteria (probiotics), which naturally normalize the intestinal microflora, improve the functioning of the digestive system, positively affect the immune system. And no additives, preservatives and GMOs!

Meet the wide range VIVO. Among these starter cultures you will find not only classic products( , ), but also a series designed specifically for children ( , ), as well as a series of functional fermented milk drinks(, products with lactulose: and), which have pronounced healing and prophylactic properties.

Compound

Streptococcus salivarius subsp. thermophilus; Lactobacillus delbrueckii subsp. bulgaricus; lactobacillus acidophilus; Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. diacetylactis; Lactococcus lactis subsp. cremoris.

Action

Yogurt is a delicious fermented milk product, beneficial features which are recognized all over the world. Yogurt starter contains live cultures of lactobacilli, including Lactobacillus bulgaricus, Lactobacillus bulgaricus. It was this probiotic culture that Ilya Ilyich Mechnikov, the great Russian scientist, Nobel Prize winner, considered the main remedy against aging and self-poisoning of the human body.

Streptococcus salivarius subsp. thermophilus- are characterized by high activity, form even dense clots of pleasant sour-milk taste and smell. They have a high index of adhesiveness, getting into the stomach, reduce the number of pathogenic microbes and normalize the microflora of the human body in case of dysbacteriosis.

Lactobacillus delbrueckii subsp. bulgaricus- ferment lactose and glucose, form lactic acid, which, in turn, has an overwhelming effect on pathogens. During fermentation, they produce whole line vitamins, essential amino acids, trace elements and biologically active substances. They produce extracellular polysaccharides that improve the structure and prevent syneresis of the yogurt clot. Increase immunity, have a laxative effect, normalize activity gastrointestinal tract improve the functioning of the pancreas.

lactobacillus acidophilus- one of the varieties of lactic acid bacteria, which has the properties not to be destroyed by the action of digestive juices, it is much better than others lactic acid bacteria, takes root in the human colon, and the products of its vital activity have a broad bactericidal effect, that is, they inhibit the growth of pathogenic microorganisms, suppress putrefactive and fermentation processes. Therefore, acidophilic products are indispensable fermented milk products for the treatment of serious diseases: intestinal disorders, dysbacteriosis, dysentery, enterocolitis and others. From the foregoing, it follows that the main properties of acidophilic bacteria are high energy of acid formation, antibiotic activity and resistance to adverse conditions.

Lactococcus lactis subsp. lactis- used in starter cultures as an active acid former at the beginning of the fermentation process, but have a relatively low final limit of acid formation. In milk, microorganisms form an even, dense clot, have a pure sour-milk taste and aroma, and produce an active antibiotic nisin.

Lactococcus lactis subsp. diacetylactis- usually curdles milk more slowly, but when fermented milk sugar forms carbon dioxide and imparts flavor to the product.

Lactococcus lactis subsp. cremoris- Moderate acid builder. In milk, they form a clot of creamy consistency and a creamy taste.

Yogurt quickly quenches hunger and thirst. It helps the body to restore strength and energy. The amazing fresh sour-milk taste of yogurt is liked by both adults and children. vitamins, essential amino acids, minerals, including calcium, which are present in yogurt, make it important element healthy eating for the whole family. Yoghurt bacteria create conditions that are unfavorable for the life of pathogens, which reduces the risk of developing gastrointestinal infections and digestive disorders. Yogurt normalizes intestinal motility, speeds up metabolism, and helps to remove toxic substances from the body. Daily use of live yogurt contributes not only to maintaining a healthy microflora, but also to strengthening the immune system.

By choosing low-fat milk for making yogurt, you get a low-calorie dietary product.

Result of use:

• restoration of strength and energy;
• normalization of digestion;
• strengthening immunity.

One package contains 4 bottles of starter culture.

Cooking methods

Recipe for making yogurt and other fermented milk products at home

Most useful product- one that consists exclusively of natural ingredients. Unfortunately, not every store-bought yogurt can boast of such “purity”. Often, products from the manufacturer contain various impurities of inorganic origin, which in itself is bad. However, do it for real. natural yogurt at home it is very easy - you only need milk, sourdough and suitable utensils. The recipe for making homemade yogurt is extremely simple. It's easiest if you use super pasteurized milk and a yogurt maker. Pour VIVO starter into milk, mix, pour into yogurt maker. After 8 hours, the yogurt is ready.

If you prefer homemade or pasteurized milk, be sure to boil and cool it before using.

Cooking with yogurt maker

All utensils that will come into contact with milk must be clean.
It is recommended to pre-scald the dishes with boiling water.

If you use homemade or pasteurized milk, boil and cool it to a temperature of +25..+37 degrees

UHT milk does not require boiling. Such milk can be stored without refrigeration. If you store such milk in the refrigerator, preheat it to a temperature not lower than room temperature (+25..+37 degrees)

4. Pour milk with sourdough into cups of yoghurt maker. Turn on the yogurt maker according to the instructions.

5. Leave the yogurt maker on for ~8 hours. The cooking time may vary depending on the temperature of the milk. It is optimal when fermentation lasts 2-3 hours after the product acquires a thick consistency.

You can add any flavor additives immediately before use.

Don't have a yogurt maker? No problem. Heat superpasteurized milk (homemade or pasteurized), boil and cool to +37.. +40 degrees, mix with sourdough. In order for the milk not to cool down, wrap it in a blanket or a large towel and leave it to ferment for 8 hours in a warm, draft-free place. you can use a regular saucepan, a jar with a lid or a thermos.

How to cook in ordinary dishes

It’s great when there is a yogurt maker, but even its absence does not interfere with making yogurt at home. Replace special device maybe a thermos, saucepan or other suitable container. You can also create a kind of “clone” of a yogurt maker: carefully close cling film portioned containers and carefully place in a mold filled with warm water. The latter is also carefully wrapped with a film. The raw material recipe is similar to that used for the yogurt maker. The main difficulty is to provide the product with a stable temperature (42-45°C) for at least 8-10 hours. This can be achieved by placing the container in a warm and draft-free place.

For example, you can wrap it with a blanket and put it next to the battery. Another option is to install it in an oven preheated to 45 ° C (turned off). The main thing is that the containers are constantly at rest. The cooking process usually takes 8-10 hours, but sometimes it makes sense to wait longer. Upon completion, the product should stand for at least an hour in the refrigerator, ideally this period should be at least four hours. The benefits of such cooling are very noticeable: yogurt becomes more tender, dense and tasty, in addition, its shelf life is significantly extended.

Cooking fermented milk products in a pot, jar or thermos

All utensils that will come into contact with milk must be clean. It is recommended to pre-scald the dishes with boiling water.

1. Prepare 1 liter of milk (or cream if we are preparing sour cream).

If you use homemade or pasteurized milk, boil and cool it to a temperature of +37..+40 degrees

UHT milk does not require boiling. Such milk must be heated to a temperature of +37..+40 degrees

2. Open the bottle of VIVO starter, fill it up to half with boiled water at room temperature or milk, close the cap and shake the starter until completely dissolved.

3. Pour the dissolved VIVO starter culture into the milk, mix thoroughly.

4. Pour warm milk into a brewing dish. Such dishes can be a thermos, glass jar with a lid or pot with a lid. To prevent heat loss, wrap the dish in a large towel or blanket.

5. Leave the dishes with milk to ferment for 8-10 hours in a warm place without drafts. The consistency of the product should become thick. If you have used a thermos, transfer the storage product to another container.

Store the finished product in the refrigerator for no more than 3 days.
You can add any flavor additives just before use.

Can be used without fermentation

Bacterial starter cultures contain beneficial live bacteria that are part of the normal human microflora. Thus, fermented milk products and, directly, the sourdough itself, are probiotics, which are used with high efficiency to restore the intestinal microflora, when using antibiotics, with ARVI and colds, to stimulate immune system, with gastritis and other diseases of the gastrointestinal tract.

The best products to consume in their pure form are acidolact, symbilact and yogurt. Add water to the bottle and shake. Take 1 vial 1-2 times daily, directly after meals for 1-3 weeks. For maximum effect, it is desirable to combine the intake of pure sourdough with the use of homemade fermented milk products.

How are VIVO starter cultures used without fermentation?

Attention! Use only clean dishes and spoons. Before use, scald with boiling water.

Boiled water at room temperature is poured into the vial with the starter culture up to half of the vial. The bottle is closed with a lid and shaken. Drink one bottle 1-2 times a day immediately after meals.

For this, starter cultures are suitable, and.

Source of information - Vivo company materials

Certificate of state registration No. RU.77.99.37.009.E.008163.05.12

Compound

Freeze dried strains:

Streptococcus thermophilus

Lactobacillus delbrueckii ssp. bulgaricus

lactobacillus acidophilus

Bifidobacterium lactis

Description

Yogurt starter contains live lactobacilli, including Lactobacillus bulgaricus - Bulgarian stick. Ilya Ilyich Mechnikov, the great Russian scientist, considered this probiotic culture as an anti-aging agent.

VIVO yoghurt starter contains acidophilus bacillus. It gives yogurt the power to fight harmful bacteria. Such yogurt will improve the condition of the intestines and the gastrointestinal tract, which means it will strengthen the immune system.

One gram of yogurt starter contains 9 billion beneficial bacteria. This is 900 times more than in a package of natural store-bought yogurt.

VIVO yogurt tastes better than store-bought yogurt. You will be convinced of this when you cook and try.

Natural yogurt is stored for 5 days. You cook it yourself, so you get the most fresh product. No surprises under the hood!

Make your own yogurt!

Lovers of sweet, drinkable and exotic yoghurts get a constructor. Change:

Taste. Add nuts, fruits, honey, or chocolate to your finished yogurt. Our accountant loves yogurt with canned peaches. Try it!

Fat content. She in yogurt is completely dependent on milk.

Use 1.5% fat milk to make diet yogurt.

Take milk 5.5% and do thick yogurt. Almost like sour cream.

Forget about preservatives and GMOs. You control the composition of yogurt!

Dry powder - sourdough

You can transport the starter for 10 days at temperatures up to +30 degrees.

Special conditions

There are 4 sachets in the package. One sachet ferments up to 3 liters of milk.

The starter is stored in the refrigerator (from 0 to +6 degrees) for 12 months, in the freezer (from -12 to -18 degrees) for 18 months. You can transport the starter for 10 days at temperatures up to +30 degrees.

Store the finished product in the refrigerator for no more than 5 days.