GENERAL
- Helps restore healthy gut microflora balance.*
- Supports normal digestion.*
- Contains 10 bacterial strains.
A next‑generation probiotic with a high concentration of beneficial, human‑friendly bacteria. VIVO Probiotic Yogurt Starter can be used to make a cultured milk yogurt or taken in its pure form (without fermentation).
DETAILED INFORMATION
VIVO Probiotic Yogurt is a starter culture for making a fermented dairy product. It’s an advanced probiotic formula with a high concentration of beneficial bacteria—so it can be used either for fermentation or in its pure form (no fermentation required).
Probiotic Yogurt Starter helps support healthy microflora balance* and may help crowd out unwanted microbes.* It’s designed to work effectively both as a starter culture and when used in its pure form.
Potential benefits may include:*
- Supports and helps maintain healthy intestinal microflora
- Supports the growth and activity of beneficial bifidobacteria and lactobacilli
- Supports immune health*
- Supports digestive comfort and regularity*
This formula combines multiple strains of bifidobacteria and lactobacilli that work together as a synergistic blend.
Bifidobacteria may help:*
- Support the gut barrier and digestive balance
- Help maintain a healthy balance of intestinal microorganisms
- Support production of beneficial compounds during digestion
- Support the body’s natural production of certain vitamins (including vitamin K and several B vitamins)
- Support absorption of key nutrients such as calcium and iron
Lactobacilli may help:*
- Support a healthy microbial environment in the stomach and small intestine
- Help maintain microbial balance by producing lactic acid and other natural fermentation compounds
PREPARATION
Homemade yogurt is easy to make. You’ll need milk, VIVO starter culture, a pot or jar, and a large towel. While fermentation can take 8+ hours, hands‑on prep takes only about 10–15 minutes.
Stir the VIVO starter into warm milk (104°F / 40°C, slightly warmer than body temperature). Wrap the container well with a large towel to keep it warm. Let it ferment in a warm place for 12–20 hours. Once the yogurt thickens, refrigerate—and it’s ready.
For a faster, more convenient option, use a yogurt maker or multicooker with “Yogurt” mode or a 104°F / 40°C setting.
INGREDIENTS
- Streptococcus thermophilus,
- Lactobacillus delbrueckii ssp. Bulgaricus,
- Lactobacillus acidophilus (2 strains),
- Bifidobacterium lactis (2 strains),
- Lactobacillus casei,
- Lactobacillus rhamnosus,
- Lactobacillus paracasei,
- Bifidobacterium infantis
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.
