Step 1

This recipe takes exactly 36 hours to ferment, so it's best to start either early morning or later in the evening. Otherwise, if you start at 3 in the afternoon, for example, you'll be having to get up 36 hours later at 3 am.

Step 2

Make sure you're using Ultra Pasturized milk or you can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.

Step 3

Check out the Frequently Asked Questions about this starter.

Step 4

In the Luvele yogurt maker jar, mix 2 tablespoons of Prebio Plus with 1 package of LR Superfood Starter.

Step 5

Stir in ½ cup of milk. Mix well with a whisk or spoon. Do not blend. The result should resemble a slurry.

Step 6

Stir in the remainder of the milk. Mix well. Do not blend.

Step 7

Place in jar and cover with lid loosely.

Step 8

Place the jar in the yogurt maker. Add water to the Luvele yogurt maker. The water level marks are on the inside of the yogurt maker. Adjust the temperature to 100°F, adjust the time to 36 hours and press confirm to start the machine. Add the larger lid to the appliance.

Step 9

When done, remove the jar from the appliance and place it in the refrigerator to chill and firm up. This will keep in the fridge for up to 4-6 weeks. Luvele has a non-slip band that you can place around the jar after it chills.

Step 10

To Reculture: To make more batches, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter for every quart you want to make. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation. You also should use two tablespoons of Prebio Plus for every quart when reculturing.

Step 11

You can double the ingredients to make a larger batch!

Step 12

Use 2 quarts of ultra pasturized milk, 4 tablespoons of L. reuteri yogurt as a starter, and 4 tablespoons of Prebio Plus. Ferment at the same time and temperature. 100°F for 36 hours.