GENERAL
- Helps restore healthy gut microflora.
- Supports normal digestion.
- Contains 12 probiotic strains.
A next‑generation probiotic with high concentrations of beneficial, human‑friendly bacteria. VIVO Probiotic Vegan Yogurt Starter supports microflora balance and can be used either to make a fermented plant‑based yogurt or taken in its pure form (without fermentation).
DETAILED INFORMATION
Most grocery‑store yogurt is made from dairy—usually cow’s milk (sometimes sheep or goat)—so it isn’t vegan. VIVO’s unique formula lets you make real vegan yogurt using plant‑based milk. Our starter culture includes 12 probiotic strains to support digestion, immune health, and overall wellness.*
We recommend using soy milk, since it typically provides at least 7 g of protein per 100 g. The more protein in the milk, the thicker your yogurt will be—check the Nutrition Facts label on the carton. Almond, rice, and coconut milk often contain about 1 g of protein per 100 g, which usually isn’t enough for a thick texture. If you want to use these milks, try adding a plant‑based protein powder (widely available online).
VIVO Probiotic Vegan Yogurt Starter is designed for fermenting plant‑based milk. Its high concentration of beneficial bacteria also allows it to be used in its pure form without fermentation.
Probiotic Vegan Yogurt Starter helps support healthy microflora balance and may help crowd out unwanted microbes. It’s effective both as a starter culture and when used in its pure form.
PREPARATION
YOU’LL NEED:
- Starter VIVO
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Plant milk: Use soy milk for best results. One bottle ferments 1–2 liters (about 1–2 quarts).
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Fermentation container: Use a yogurt maker or a clean pot/jar. Any tools that touch the milk must be very clean—rinse with boiling water. If fermenting in a pot/jar, you’ll also need a blanket or large towel to help keep the mixture warm.
FERMENTATION:
Warm the milk to 100–108°F (38–42°C). The milk should be warmer than body temperature, but not hot. Use a kitchen/food thermometer to check. Keep the milk + starter mixture warm while it ferments for 8–14 hours, depending on your method.
- Pot/jar method: Wrap the container in a large towel or blanket and leave in a warm place for 12–14 hours.
- Yogurt maker / multicooker: Use “Yogurt” mode to maintain temperature. Pour into the device’s jars and follow the manufacturer’s instructions.
Check the yogurt. Once it has thickened, refrigerate for 3 hours. Store finished yogurt in the fridge for up to 5 days. Add fruit, nuts, honey, cereal, or sugar right before serving, if desired. Sometimes it may need an extra 1–3 hours to thicken (for example, if the milk cooled during fermentation). Next time, make sure the mixture stays warm throughout.
INGREDIENTS
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus
- Lactobacillus acidophilus (NCFM®)
- Lactobacillus paracasei (Lpc-37)
- Bifidobacterium lactis (Bi-07)
- Bifidobacterium lactis (Bl-04)
- Bifidobacterium bifidum
- Bifidobacterium infantis
- Lactobacillus gasseri
- Lactobacillus rhamnosus
- Lactobacillus pentosus
- Lactobacillus plantarum
STORAGE & SHELF LIFE
Store unopened in the original package at 36–46°F (2–8°C) for up to 12 months in a dry place, protected from light and out of reach of children. Use the entire vial immediately after opening. Do not store opened starter. Store the finished product in the refrigerator at 36–46°F (2–8°C) for up to 5 days.
