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Before you begin it is important to wash the equipment and any utensils you use, in hot water and detergent. The danger of not thoroughly cleaning is that other microbes may overpower your starter culture and affect the quality of your yoghurt.
Measure Quantity Measure 2L of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.
Heat and hold the milk at 82° C (180° F) Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82° C (180° F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt. Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue. Use a wok ring (or something similar) to create a distance between the flame and pot or use a double boiler pot filled with boiling water.
Cover the milk & let cool to below 42° C (107° F) It is fine if the milk cools down well below 42° or even goes cold, it just mustn't be too hot. Temperatures above 43° C will kill the starter culture. The perfect temperature range for making SCD diet yogurt is between 36° C (97° F) and 42° C (107° F). Tip: You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water.
As the milk cools a layer of skin may form. Some SCD yoghurt recipes recommend taking this off. There is no harm leaving it in though. It does not produce lumpy yoghurt. NOTE: If you are using non-homogenised milk, the skin will include the cream, which is divine. You don't want to miss out on this!
Add the starter culture to the cooled milk and gently whisk it in for 5 minutes to thoroughly disperse. Each starter culturewill come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. If you are using the Nourishme Organics Pure Probiotic Yoghurt Starter culture add a 1g sachet
Pour the inoculated milk into the yogurt making glass jar and put the lid firmly on. Place the glass yoghurt jar into your yogurt maker.
Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
Place the cover lid on top. The milk is now ready to begin fermentation.
Set the time & temperature. Use the digital control panel to set the temperature to 36° C (96.8° F), the time to 24-hours and then press ‘confirm’ to begin incubation.
After 24 hours the fermentation is complete. Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!
Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the yogurt will be runny and warm. NOTE: Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt.
Pour the yogurt gently into the 4 pint mason jars and seal.
Place the jars in the fridge for at least 6 hours to chill and set. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
Top quality product- great instructions- Followed the recipes in the book and my first batch of Curry kraut tastes amazing. My other ferments are also looking good but won’t be ready for another week or two. So easy and so rewarding!
Thank you NourishmeOrganics.
This product is delicious, the only thing I found is that it didn’t dissolve easily in the hot milk so, next time I will use a little hot water to dissolve it before adding the milk. No sweetner required.
After making a couple of batches of awful yoghurt that I couldn't even eat using store bought yoghurt as a starter I bought these starter sachets. I have the luvelle yoghurt maker but only make small batches at a time using 2x 400ml jars. I prepared the milk as usual by heating then letting it cool and adding milk powder then I just used approximately half of one of the starter sachets and set it at 36 degrees for 20 hours. After 6 hours in the fridge I tried it and it was delicious. Finally a home made yoghurt I can enjoy
Shipped so quickly, great little extras like a link to an excellent bread making guide. I’m very happy and we’re loving our sourdough!! One less trip to the bakery which is needed in this social distancing time.