Probiotic Yogurt

VIVO Probiotic Yogurt is a starter culture for the fermented 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 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.

Probiotic Yogurt useful properties:

• It restores and maintains healthy intestinal microflora.
• It stimulates growth and vital activity of its own microflora (bifido- and lactobacilli).
• It promotes strengthening of immunity and development of its own interferon.
• It fights intestinal infections and putrefactive bacteria.
• It normalizes digestion, improves peristalsis, and prevents constipation.
• It is efficient in topical use to combat bacterial and fungal lesions of the skin and mucous membranes.

Probiotic Yogurt bacteria are a complex combination of a large number of strains of bifido and lactobacilli. This combination is called symbiosis because each bacteria enhances each other’s activity.

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 producing 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 the absorption processes of calcium, iron, vitamin D ions through the intestinal walls.

Lactobacilli:

• Lactobacilli in cooperation with the host organism are the main microbiological link in the formation of colonization resistance in the stomach and small intestine. They have a high antagonistic activity in relation to pathogenic and potentially pathogenic microorganisms
• 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, other substances with antibiotic activity in the process of normal metabolism: Reuterin, plantaricin, lactocidin, lactolin

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.