Directions

PREPARATION

1. Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.

Measure Quantity

1. Measure the appropriate quantity 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) 

1. 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)

1. It is fine if the milk cools down well below 42°C or even goes cold, it just mustn't be too hot. Temperatures above 43°C will kill the starter culture. 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 will form on the milk.  There is no harm leaving it in. It does not produce lumpy yoghurt. If you are using unhomogenised milk, the skin will include the cream, which is rich and delicious. You don't want to miss out on this!

Add the starter culture and gently whisk it in.

1. Each yogurt starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. Alternatively, stir in a quarter of a cup of homemade yogurt from a previous batch (per litre of milk).

Pour the milk into the yogurt making glass jar and put the lid firmly on.

1. Place the glass yogurt jar into your yogurt maker.  

Pour water slowly into the base.

1. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.

Place the cover lid on top. 

1. The milk is now ready to begin fermentation.

Set the time & temperature.

1. Use the digital control panel to set the temperature to 38° C (100° F), and the time either, according to the starter culture instructions or for 24-hours. Note: only choose to incubate longer than 24-hours if you are using a unique blend of probiotic strains in your starter culture or when the method specifies 36-hours.

When the timer goes off, the fermentation is complete.

1. 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.

1. Straight from the maker the yogurt will be runny and warm. Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.

Place the jar in the fridge for at least 6 hours to chill and set.