We've sent you an email with a link to update your password.
A password reset email has been sent to the email address on file for your account, but may take several minutes to show up in your inbox. Please wait at least 10 minutes before attempting another reset.
No account yet?
The Gut Buck Rewards Program is our way of giving back to you for putting your trust in Nourishme Organics.
Earn Gut Bucks every time you shop and use these to purchase products from our store.
Nourishme Organics ranges the highest quality Gut Health Products so you can shop with confidence whilst looking after your gut. Join the club today to enjoy the savings!
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 4183 reviews
Many Thanks for yet another amazing product, tastes good, feels good, must be good and it all is.
Again Thank You.
Love my new Durand Kombucha jar! I got it in the oat colour, it's beautiful! So very well made and I love it's little frilly cap that is included. Looks very decorative on my cabinet. Have only just set up my first batch of kombucha in it, needed to wait until I had a batch ready for bottling. Very happy with my purchase!
Bought it to reduce the mess of kefir making using different containers and strainers leaving spills of milk all over the kitchen bench.
Not only I resolved this issue but our kefir’s are even tastier.
Prompt service and delivery in this challenging time was ahuge bonus as many companies are experiencing delays. The product is fantastic, easy instructions and a great free recipe booklet. I have recommended you to my family and friends. I have made a few batches using coconut water and have had a successful second ferment adding strawberries which was delicious, like strawberry cider :).
My whole family are really enjoying the coconut milk Kefir and Cheese I am now making. I am finding all sorts of ways to use it, straight up, smoothies, ice cream, toppings for cakes (a healthier icing!, desserts) etc. The possibilities are endless! Thank you.
I love these products. With the cheese maker I find it helpful to let the kefir sit for a while before applying the pressing plate and spring. I am experimenting using the cheese in a body lotion for my daughter's skin. I like that it can also be used for coconut and almond milks.