Probiotic Vegan Yogurt

Most of the mainstream yogurt you buy at the grocery store is made with dairy,most commonly with cow's milk, but sometimes with sheep or goat’s milk. This means it is not VEGAN. Vivo's unique formula allows you to make real VEGAN yogurt based on plant milk. Our starter culture includes12 different probiotics that will help you improve digestion, strengthen the immune system, and reduce inflammation in the body. We recommend making yogurt with soy milk, as it contains at least 7grams of protein per 100 grams of product. The more protein there is in the milk, the thicker the yogurt will be. To do this, see the nutrition fact section on the milk carton. Almond, rice and coconut milk have 1 gram of protein per 100 grams of product. This is not enough to make the yogurt thick. If you want to use these types of milk for making yogurt, you can try to add plant protein that is sold by Amazon.

VIVO Probiotic Vegan Yogurt is a starter culture for the fermented plant milk product. It is an advanced probiotic that contains the highest concentrations of human-friendly beneficial bacteria. This allows using Probiotic Yogurt not only as a fermented milk product but also in its pure form without a fermentation process.

Probiotic Vegan Yogurt is the best starter culture to restore healthy microflora or to displace unwanted microbes. Its effect is equally strong when used in its pure form and as the fermented milk product prepared with the starter culture.

1. 1. Starter VIVO.
2. 2. Milk: Use soy milk to make vegan yogurt. One bottle can ferment from 1 to 2 liters of milk.
3. 3. Fermentation dishes: You can ferment both in a yogurt maker and in a regular pan or jar. All utensils that will come into contact with the milk must be clean. It should be scalded with boiling water. When fermenting in a pan or jar, you will need a blanket or large towel to maintain the temperature.

Bring the milk temperature to+38 +42°С (+100 +108 F).The milk temperature should be higher than the body temperature, but the milk should not be hot!You can use a food thermometer to control the temperature. It is necessary to ensure that the mixture of milk with the VIVO starter remains warm during fermentation for8-14 hours depending on the cooking method. If you use a pan or jar, wrap the container with the mixture in a large towel or blanket and leave for 12-14 hours in a warm place. You can also use a yogurt maker or multi cooker in "Yogurt" mode, which will maintain the milk temperature. Pour the mixture into jars of the device and turn it on according to the manufacturer's instructions. It is necessary to check the product. After making sure that the product is thick, it shouldbe cooled for 3 hours in the fridge. Store the finished product in the refrigerator for up to 5 days. If desired, you can add fruit, nuts, honey, cereal or sugar just before eating. Sometimes it may take an additional 1-3 hours to thicken. This happens, for example, if the milk has cooled during fermentation. Care should be taken to ensure that the milk does not cool down next time