Homemade Vivo yogurt live bacterial cultures 2 x 05 g ZAKWASKI VIVO

Yoghurt - a common product with a great taste of fresh sour milk. It is the most popular product for daily consumption.

VIVO yoghurt is a sourdough for homemade sour yoghurt.
Vivo yoghurt contains lactic acidifying streptococci, kw bacteria. Three types of milk stick, Bulgarian stick.

Benefits of yogurt consumption
Yoghurt quenches thirst and hunger, restores strength and energy. Recommended in the diet of people of all ages, but especially valuable in the diet of the elderly. Daily consumption of yogurt covers the body's need for amino acids, calcium salts, vitamins and other nutrients that are important to us all. It is also particularly useful for athletes and people engaged in increased physical or mental exertion.
Yoghurt normalizes digestion, supports the elimination of harmful substances from the body. The yogurt bacteria produce significant amounts of lactic acid, which inhibits the growth of the bacteria that cause various problems. Daily consumption of yogurt strengthens the immune system.
Regular consumption of live yogurt increases metabolic rate. This contributes to the normalization of body weight and body fat percentage.

How do I prepare homemade Vivo yogurt?
A bottle of powdered sourdough, fill halfway with milk at room temperature, screw on the cap and shake the bottle until the powder is completely dissolved in the bottle. For example, if some powder is stuck to the bottom, use the inverted tip of a teaspoon to grate it thoroughly to dissolve it in the milk and get as fine a consistency as possible.
After PREPARING the appetizer, prepare 1 or 2 liters of pasteurized milk.
In the case of "straight from the cow" milk, it should be boiled and chilled to 37-40 degrees C.
Pasteurized milk does not need to be boiled. To get the right temperature, boil 1 liter of milk and chill the other liter in the fridge. Then mix warm and cold milk, the temperature is then around 37-40°, ideal for the proliferation of bacterial cultures. The milk can also be heated to a temperature of 37-40° by checking the temperature with a kitchen thermometer.
Then pour the contents of the bottle into the previously prepared milk and mix thoroughly.
The whole can be left in the pot in which the milk was previously heated (the pot gives off the heat needed for the bacteria to multiply). The pot should be carefully covered and insulated (e.g. with a towel or blanket) and then set aside in a warm place. Milk with bacteria can also be poured into a thermos, a jar with a lid or a bowl with a lid. To avoid heat loss, this dish should be wrapped in a large towel or blanket.
The dish should stand (do not stir) in a warm, draft-free and quiet place for 8-10 hours. Sour milk has a thick consistency. If a thermos was used, after acidifying, pour its contents into a storage vessel, such as a glass, bowl, etc.
Store the finished product in the refrigerator for no more than 7 days.
All flavors, fruits, etc. should be added to the yoghurt just before consumption.
You can also prepare yoghurt in a yoghurt maker or Thermomix - according to the instructions for these devices.
ATTENTION !
All dishes that come into contact with the milk must be clean. It is recommended to scald them with boiling water first.