Kids Yogurt

Kids Yogurt is a starter culture for a homemade fermented milk drink.

Kids Yogurt is a popular product loved by children. It can be used for children aged 2 and older. Kids Yogurt itself most often is the starting point for introducing fermented milk products in the children’s diet.

Kids Yogurt restores healthy intestinal microflora in cases of dysbacteriosis and dysbiosis, contributing to preservation, strengthening and restoration of health.

The body-friendly bacteria that make up Kids Yogurt, actively breed in milk forming a thick fermented milk drink with a pleasant mild taste and gentle consistency. Healthy properties of yogurt are determined by the high content of useful microflora cells (bifidobacteria, lactobacilli, lactococci) and their useful metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc.)

Kids Yogurt includes bifidobacteria, lactobacilli of various species and strains. These bacteria have the following functions:

Bifidobacteria

• Provide physiological protection of the intestinal barrier from penetration of microbes and toxins into the internal environment of the body.
• Have a high antagonistic activity in relation to pathogenic and potentially pathogenic microorganisms.
• Enable the production of organic fatty acids and are involved in disposal of food substrates and activation of parietal digestion.
• Synthesize amino acids and proteins, vitamin K, pantothenic acid, group B vitamins: B1 – thiamine, B2 – riboflavin, B3 – nicotinic acid, Bc – folic acid, B6 – pyridoxine.
• Promote intensification of absorption processes of calcium, iron, vitamin D ions through the intestinal walls.

Lactobacilli:

• They enter into a complex interaction with other microorganisms in the process of daily living activities, and as a result, putrefactive and pyogenic potentially pathogenic microorganisms, primarily proteus, as well as pathogens of acute intestinal infections, are suppressed.
• They are able to form lactic acid, hydrogen peroxide, produce lysozyme, and other substances with antibiotic activity in the process of normal metabolism: Reuterin, plantaricin, lactocidin, lactolin.
• Lactobacilli, in cooperation with the host organism, are the main microbiological link in the formation of colonization resistance in the stomach and small intestine; carry out high antagonistic activities in relation to pathogenic and potentially pathogenic microorganisms.

It is very easy to prepare a homemade yogurt. You will need milk, the VIVO starter culture, an ordinary pot and a large towel. Although the fermentation process can last for 8 hours, it takes 10-15 minutes to prepare yogurt.

Add the VIVO starter culture into warm milk (40°C, slightly warmer than the human body). Thoroughly wrap the pot in a large towel to keep the mixture warm. Leave it for 12-20 hours in a warm place to ripen. When the product thickens, cool it in the refrigerator and your yoghurt is ready!

It is even quicker and more convenient to prepare yogurts in a yogurt maker or multi-cooker that has “Yogurt” or “40°C” modes.