Cottage Cheese

GENERAL

• Tender homemade farmer cheese (cottage cheese)
• Confidence in ingredients and freshness
• An excellent source of protein and calcium

VIVO Cottage Cheese Starter is designed for making fresh cottage cheese at home. Cottage cheese is a great way to add easy‑to‑digest protein, plus minerals like potassium, phosphorus, and calcium to your diet.*

DETAILED INFORMATION

Cottage cheese can be a smart choice for many people—especially those with higher protein and nutrient needs, including:*

• Pregnant women
• Breastfeeding mothers
• Children
• Athletes and anyone with higher physical activity
• Older adults

Cottage cheese made with VIVO Starter has a clean, classic taste—with no unnecessary additives or preservatives. When you make it at home, you know exactly what’s in it and how fresh it is.

Making cottage cheese is easy!

PREPARATION

To make cottage cheese, use VIVO starter culture and milk (cow, goat, etc.).

• 1 liter (about 1.06 quarts) of milk yields about 250 g (about 9 oz) of cottage cheese (approximate).
• 1 bottle of starter cultures up to 3 liters (about 3.2 quarts) of milk.

1. Make a cultured milk base: Prepare a fermented milk base using VIVO starter—the same way you would make VIVO yogurt.
2. Heat gently: Warm the cultured milk over low heat for about 40 minutes (on an electric stove, use the lowest setting). Do not boil. Curds should begin to form.
3. Strain: Remove from heat and let cool. Pour into cheesecloth and hang or set in a strainer to drain the whey until you reach your preferred texture.

INGREDIENTS

• Lactococcus lactis subsp. Lactis,
• Lactococcus lactis subsp. Cremoris,
• Lactococcus lactis subsp. lactis biovar. Diacetylactis

STORAGE & SHELF LIFE

Store unopened in the refrigerator at 36–43°F (2–6°C) for up to 12 months. Long‑term studies have shown starter cultures remain highly stable despite temperature variations during storage and transportation.