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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.
Let customers speak for us
from 5622 reviews
I really like this kit and the kefir milk. It’s a bit strange at first leaving milk out of the fridge but once you get over that the kefir milk itself is great for adding to dairy food eg yogurt, smoothies to get an extra dose of probiotics. I noticed this improved my gut motility quite quickly without causing diarrhea. The only issue I have is the kefirko contain will close on its own if you bump the surface it’s on. I’ve fixed this by putting the stirrer or a spoon in between to prop it open.
I’m really enjoying this. I hadn’t ever tried making Kombucha before and this easy use durand makes it so simple and it looks nice. I used Jun, it tastes great. The only issue I have is the bottom of the durand must have some sharp bits of clay as it scratches the laminate bench top if you don’t put something under it.
I was excited to get my grains growing & producing a nice mild Kefir in about 5 days. I’m slowly increasing my intake & found it very filling at first.
I’m looking forward to experiencing the benefits & see if it will help settle my sibo & histamine issues!
Hands down and believe me I've tried a lot! Non drying yet effective cleansing. My skin never feels dry, always feels comfortable. Very suitable for acne affected skin also. Mild, yet effective, works well on removing makeup also however if using zinc bases products you may need to oil cleanse first. Safe for melassezia also!
We have been making tempeh regularly over the last 3 months with consistently amazing and tasty results. As long as the tempeh is kept in a warm environment, it takes about 48 hours for the mould to form (we cover them with a cloth and keep in a bright, sunny room). Also love the speedy delivery! Thank you!