Luvele Pure Plus Yogurt Maker LPPYM300WAUS Questions & Answers

Thanks for your message, Yes actually I have heard that before :)

This message comes from Barb Hodgens who is the head of content & recipe creation at Luvele.

Hi, thanks for your question. I can totally relate to your concerns and good on you for doing some research into this. When it comes to raw dairy you will find diverse and sometimes alarmist information.

I am not an expert but I have done my share of research too. I’m not sure where you are from but in Melbourne, real raw milk is illegal to sell. I’m going to assume you have access to a dairy – Lucky you! I have never made yogurt from fresh raw milk yogurt. I have only used organic raw milk marketed as ‘Bath milk’ and ‘Made by Cow’ which is quite different from the ‘real’ thing and very safe.

First up, I would enquire about the health & wellbeing of the cows. It is important they are antibiotic & hormone free. The beauty of raw milk is that you DO NOT need to heat the milk to make yogurt. The native bacteria and live enzymes are killed off it heated and is essentially pasteurisation. Furthermore, the milk also must be very fresh. Sterilization of your yogurt glass jar is important – also consider contamination – what was the milk transferred in etc?

I imagine that there is always a risk that if the milk contains bad bacteria of some kind, that it could out number the good bacteria in your starter culture. Throughout history, I’m sure this has always been a possibility. Your nose will tell you if this has happened. Our yogurt makers are the perfect environment for yogurt starter culture to thrive so I would imagine this is rare in a consistent, stable environment.

I have never used sheep yogurt as a starter culture in cow’s milk before. Sorry, I can’t give you first-hand experience with that. I have only an intuitive response.

I am concerned that commercial yogurt won’t have enough good (or alive) bacteria in it to re-inoculating raw milk. If there are only a few specifies left they will have a big fight on their hands to compete with everything else in the milk. (I may be wrong) I personally never make yogurt from commercial yogurt based on I want the most therapeutic and probiotic yogurt possible. I only use a freeze-dried starter culture. A sachet of starter culture makes enough yogurt for a year and I it is perfect every time. Feel free to give it a go though. Use ½ a cup to give it a good chance.

I would agree that raw milk would require a dairy based starter.

Keep in mind that raw milk yogurt will be very runny – similar to goat milk yogurt. If you use Made by Cow milk, the yogurt is as thick as conventional milk. I make yogurt from Demeter, biodynamic full cream unhomogenised or Made by Cow and both have a thick layer of cream on top - amazing – but neither would be as beneficial as raw.

Please let us know how you go.

Yes you can,

Milk powder can make the yogurt thicker :)
Here is one of our recipes.

PLEASE NOTE:
Store bought powder starters can
be used instead of yogurt
INGREDIENTS:
• 1.5 litres full cream milk
• 100ml natural yogurt (Starter)
• 50g full cream milk powder
1. Heat the milk to just below boiling point (80-85°C), then allow to cool to 40°C. Use a
sterilised kitchen thermometer to monitor temperature of milk when heating and cooling.
2. When milk reaches 40°C, stir in yogurt starter and milk powder until
combined. Do not aerate.
3. Pour yogurt mixture into the yogurt jars and press down firmly on yogurt jar lids to create
airtight seal. Place the yogurt jars into the yogurt maker base, then add water to base,
making sure not to fill above the ‘Tall Line Indicator’ and then cover with outer yogurt maker lid.
4Select the desired temperature and time using the digital control panel. You can
experiment with incubation time to get consistency you desire. However, you should not
have to go over an 8-10 hour incubation time.
5 When the yogurt maker has completed incubation time remove the outer lid and yogurt
jars. Then remove the jar lids and check the texture of the yogurt. Do not stir the yoghurt. If
set to desired thickness switch yogurt maker off at power outlet and unplug. Replace the yogurt
jar lids and place into refrigerator for 8 hours or overnight.
6Leave enough of the yogurt you have made to use as a starter when making your next
yogurt mix. Consumer yogurt within 3-4 days.

Here is our eBook with a bunch of other great ideas:
https://www.luvele.com.au/collections/yoghurt-maker/products/the-luvele-24-hour-recipe-handbook-pdf-mobi-kf8-epub
Hope this helps :)

Love this Patricia thanks for sharing :)

Can you please tell me how many batches you get out of the Yoplait Greek Yogurt starter?

Cheers Tim