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.
We were surprised to get our product so quickly. We have recommended you to friends who are interested in similar products. We have made a batch of Natto, which worked lvery well as our very first batch. Thank you for your services and products.
I have found this product just works so well for me. I had lots of bloating and bowell trouble and since taking this recommended by my nutrionist to try, my bloatedness is so much better and bowells coming good too.
My first try at Kefir Milk, I have found it to be the easiest gut health project yet, I make kombucha and fermented foods, all of which take some time and research, this is so quick and easy to maintain. Got some good tips from the Nourishme facebook page (gut health gurus), so many people there that can answer any questions which make the after sales so much better. Highly recommend this product.
I find the beef collagen is great. I was buying a liquid collagen which was very expensive and find the results I am getting are just as good at a fraction of the price. When it is mixed with liquid it is not lumpy and there is no taste. I have been having it in my MK smoothies and home made soup.
I am finding the large kefiro maker a great size for brewing up my Jun. I do not have room for a large vessel for making Jun or Kombucha so this is the option I decided on. I can have 2 on the go at different stages so I don’t run out of the delicious nectar.
Very happy with the products. My only issue as an inexperienced kefir maker is not nearly enough information regarding not putting kefir grains into fridge. How to dehydrate then rehydrate. The basics of taking care of grains is lacking.