Step 1

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

Step 2

To make the mother batch, crush 10 probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface.

Step 3

Spoon the prebiotic fibre into a small bowl.

Step 4

Add 1/3 cup of milk to the fibre and mix to form a lump-free slurry.

Step 5

Mix in the crushed tablets (or ⅓ cup l reuteri yogurt from a previous batch)

Step 6

Pour the milk into the Luvele yogurt making jar

Step 7

Pour the slurry into the milk and stir to incorporate.

Step 8

Put the lid firmly on the yogurt making jar and place into the 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.

Step 9

Use the digital control panel to set the temperature to 36°C or 38°C, (we used 36°C) and the time to 36-hours and then press ‘confirm’ to begin incubation. (24-hours on old model makers. After 24 hours the timer will go off. Reset the timer for another 6-12 hours.)

Step 10

Please note, that condensation will have collected under the cover lid during fermentation. Take care removing it and allow the water to drip into the water bath, instead of your bench.

Step 11

Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the L.reuteri yogurt will be runny and warm, it may also have separated into layers. Don’t be alarmed, this is normal. Do not stir the yogurt while it is warm.

Step 12

Place the yogurt in the fridge for at least 6 hours to set then enjoy.Don’t forget to reserve a third of a cup for your next batch of yogurt!