QUESTIONS AND ANSWERS

We need milk, VIVO starter cultures and a yogurt maker.

The starter culture dissolves, mixes with the milk at a room temperature, is poured into cups or into a container (depending on the model) and is placed in the yogurt maker. All this will take no more than 5 minutes of your time. After that, the yogurt maker will do everything automatically. You only have to take out the finished product and put it in the refrigerator.

You can find all the necessary information on the product preparation in the “Instructions” section.

The fermented milk products prepared with VIVO starter cultures can be easily cooked without a yogurt maker.

It is very easy and simple to do this in a multi-cooker or a pot. Using the same way as with the pot, you can prepare the fermented milk product with the starter culture in a thermos bottle or even a glass jar. The methods of product preparation are described in detail in the “Instructions” section.

A yogurt maker is a simple and inexpensive kitchen appliance which ensures the preparation of fermented milk products. The yogurt maker consists of an enclosure with a built-in heating element and a container or containers (cups) for fermented milk products preparation.

The purpose of the yogurt maker is to warm the mixture of milk and the starter culture and keep the temperature of the mixture constant during the fermentation process.

Major differences between various brands of yogurt makers:

• The material of the cups and milk container: Glass or plastic.
• The heating element capacity: The faster the mixture warms from the room to operating temperature, the better.
• The presence of a temperature sensor that regulates the temperature of the milk mixture; the temperature of the milk mixture may differ from the recommended one without the sensor.

There are several reasons why the starter culture may not have worked:

• Incorrect milk temperature. It is essential that the milk mixture has only a temperature variation of +/- 2 degrees from the recommended during the entire ripening period.
• Wrong time period of fermentation process. It should be noted that a considerable period of time can pass in some yogurt makers used, before the milk warms up to the required temperature when the starter culture begins working. Therefore, this time needs to be added to the recommended preparation time.
• Adding the starter to hot milk or dissolving the starter culture in excessively hot water, as the high temperature (above 45 degrees) can damage the bacteria making up the starter culture.

More on this issue can be found in questions related to the yogurt maker, thermos and milk quality.

The probability that the cause of failure in preparation the product is the quality of the starter culture is extremely low. Every lot of products is carefully checked for bacteria activity at the factory. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity in every bottle. In case the whole lot is discovered as defective, this lot is immediately removed from production before the starter culture is available at stores. The starter cultures retain sufficient activity to produce the quality fermented milk products even when significant violations of storage conditions and transportation temperature occur.

There are several reasons why the starter culture may not have worked:

• Incorrect milk temperature. It is essential that the milk mixture has only a temperature variation of +/- 2 degrees from the recommended during the entire ripening period.
• Wrong time period of fermentation process. It should be noted that a considerable period of time can pass in some yogurt makers used, before the milk warms up to the required temperature when the starter culture begins working. Therefore, this time needs to be added to the recommended preparation time.
• Adding the starter to hot milk or dissolving the starter culture in excessively hot water, as the high temperature (above 45 degrees) can damage the bacteria making up the starter culture.

More on this issue can be found in questions related to the yogurt maker, thermos and milk quality.

The probability that the cause of failure is the quality of the starter culture is extremely low. Every lot of products is carefully checked for bacteria activity at the factory. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity in every bottle. In case the whole lot is found defective, this lot is immediately removed from production before the starter culture is available at stores. The starter cultures retain sufficient activity to produce the quality fermented milk products even when significant violations of storage conditions and transportation temperature occur.

Canadian milk, regardless of whether it is organic or conventional milk, undergoes strict milk quality production procedures and rigorous testing to assure that you have the highest quality milk to enjoy.

If a dairy cow is being given antibiotics for an illness, she is temporarily removed from the milk producing herd and her milk is discarded. Once she has recovered and the antibiotics have cleared her system, her milk is again suitable for human consumption. All milk is rigorously tested for antibiotic residues prior to being accepted at the milk processing plant. All milk producers participate in the Canadian Quality Milk program. This is a science-based, on-farm food safety program that uses a preventative approach aimed at minimizing risks of food safety hazards. It helps to ensure the high quality of Canadian milk.

To make yogurt and kefir, you can buy milk by any Canadian milk manufacturer. Based on our own experience, we recommend to use the following types of milk (see below):

If you want your yogurt to be thicker, use the milk with a big amount of protein, such as Natrel Lactose Free (13 g. of protein).

A finished fermented milk product is recommended to be stored for no more than 5 days in the refrigerator.

If bacteria are placed in an unfavourable environment, such as cold milk, they begin to produce polysaccharides, the mucous substances to protect themselves from unfavourable environment effects. These have no effect on human health but can make the product more “viscous” or “mucous.”

To reduce this effect, we recommend adding a bacterial starter to milk heated to the fermentation temperature or using a yogurt maker that quickly heats the milk up to the operating temperature.

You can add honey, fruits, or nuts to the finished fermented milk product. It is recommended to add them to the product immediately prior use, that is: not to store the fermented milk product when mixed with something.

The following factors guarantee the quality of the fermented milk product:

• Use high quality milk.
• Do not allow foreign bacteria to get into the milk: use clean dishes.
• Ensure that the temperature during fermentation is as close as possible to the recommended one: use a yogurt maker with a thermostat or a thermos without thermal drain.
• Achieve the fastest heating of the milk and starter culture mixture up to the operating temperature.

One bottle of the VIVO starter culture is designed for the use of between 1 to 3 litres of milk.

The amount of milk does not affect the quality. You can prepare any amount in this range and you will get the same quality yogurt. The more milk, the longer the product will ferment. There is no other difference.

No. If you follow the directions, the yogurt will be absolutely the same.

The temperature for the use of all starter cultures, with one exception, is 37-40°C.

The Kefir starter culture is an exception, the temperature for its use is the same as the room temperature, but should not be lower than +22°C.

For more information on the preparation process, see the “Preparation” section.

The fermentation time is 12-20 hours.

For more information on the preparation process, see the “Preparation” section.

No. The starter culture is not subject to storage after the bottle is open.

Yes, you can do it.

For more information on the process of refermentation, see “Preparation” section.

When refermenting, you must follow the same technology used while preparing yogurt with a dry starter culture. 3-4 tablespoons of the finished yogurt per 1 litre of milk should be used instead of the dry starter culture.

We do not recommend doing this more than once, which means that the refermented product should not be refermented for the second time.

For more information on the process of refermentation, see the “Preparation” section.

We do not recommend doing this more than once. It means that the refermented product is not recommended to be refermented for the second time.

For more information on the process of refermentation, see the “Preparation” ection.

The maximum shelf life of yogurt for refermentation is 5 days.

You can prepare the fermented milk product based on low-lactosed milk or on delactosed milk. Lactose is converted to lactic acid during preparation under the influence of bacteria and the amount of lactose significantly decreases, which is critical for people with lactose intolerance.

If the yogurt is fluid, then it is not fermented enough. This may happen due to the insufficient fermentation temperature or insufficient fermentation time. The cooling of the product during fermentation can also be the reason.

If the yogurt has turned liquid, we recommend leaving it for a couple of hours in a warm place for ripening.

This is an evidence of the product overripening. This can happen if a very high fermentation temperature is used or very long fermentation period occurs. Such yogurt is not bad in terms of useful properties and benefits for the body, the only difference is that it can be very sour.

The product has overripened. You must either reduce the fermentation temperature, or reduce the time of the fermentation period.

Such yogurt is not worse than the regular one in its properties for the body, the only difference is that it can be sourer.

Yes, you can. But only to the finished product.

Only to the finished product, and it is better to do it immediately prior to its use.

After the yogurt has been cooled, it must be stirred well. The more stirring, the more fluid the yogurt will be.

These values will fully correspond to the milk ones used for yogurt preparation.