Homemade Vivo Yogurt live bacterial cultures 2 x 0.5 g ZAKWASKI VIVO

Yogurt is a widely consumed product with a delicious taste of fresh, sour milk. It is the most popular product for everyday consumption.

VIVO yogurt is a sourdough starter for homemade sour yogurt.
Vivo yogurt contains lactic acid streptococci and kw bacteria. Three varieties: milk stick and Bulgarian stick.

Benefits of eating yogurt
Yogurt quenches thirst and hunger, restores strength and energy. It's recommended for people of all ages, but is especially valuable in the diet of seniors. Daily consumption of yogurt meets the body's needs for amino acids, calcium salts, vitamins, and other nutrients essential to all of us. It's also especially beneficial for athletes and people undergoing increased physical or mental exertion.
Yogurt normalizes digestion and supports the elimination of toxins from the body. Yogurt bacteria produce significant amounts of lactic acid, which inhibits the growth of bacteria that cause various problems. Daily consumption of yogurt strengthens the immune system.
Regular consumption of live yogurt increases the metabolic rate, which contributes to the normalization of body weight and body fat percentage.

How do I make homemade Vivo yogurt?
Half-fill a bottle of powdered sourdough starter with room-temperature milk, screw on the lid, and shake the bottle until the powder is completely dissolved. If, for example, some powder sticks to the bottom, use the upside-down tip of a teaspoon to rub it thoroughly to dissolve it in the milk and achieve the finest possible consistency.
After preparing the starter, prepare 1 or 2 liters of pasteurized milk.
In the case of milk "straight from the cow", it should be boiled and cooled to 37-40 degrees C.
Pasteurized milk does not need to be boiled. To achieve the correct temperature, boil 1 liter of milk and chill the other liter in the refrigerator. Then, mix the warm and cold milk together. The temperature will then be approximately 37-40°C, ideal for bacterial cultures. The milk can also be warmed to a temperature of 37-40°C 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 thing can be left in the pot in which the milk was previously heated (the pot will release the heat needed for bacterial growth). 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 glass jar with a lid, or a bowl with a lid. To prevent heat loss, this dish should be wrapped in a large towel or blanket.
The dish should stand for 8-10 hours in a warm, draft-free, and quiet place (do not stir). Sour milk has a thick consistency. If you used a thermos, pour the contents into a storage container, such as a glass jar, bowl, etc., after souring.
Store the finished product in the refrigerator for no longer than 7 days.
All flavorings, fruits, etc. should be added to the yogurt shortly before consumption.
You can also prepare yogurt in a yogurt maker or Thermomix - according to the instructions for these appliances.
DANGER !
All dishes that come into contact with the milk must be clean. It is recommended to blanch them first with boiling water.