Step 1

If you would like to denature the milk start by heating the milk. If you are using half and half move to step 4.

Step 2

Pour the milk into a large clean saucepan. Place the saucepan on the stove top and heat the milk to 82° C (180° F) Use a thermometer for an accurate reading. To hold the milk at this temperature for 10-20 minutes is an optional step. It can be a challenge to hold the milk at a high temperature for so long. We recommend using a double boiler pot filled with boiling water. Don’t get too caught up on the precise temperature. If the milk accidentally boils briefly, don’t panic – reduce the heat and continue.

Step 3

Remove from the stove and let cool to below 42° C (107° F). You can actively cool it by filling a sink, or bowl with cold water and ice cubes and setting the pot of heated milk in the cold water. It is fine if the milk cools down below 42° or even goes cold, it just mustn't be hot. Temperatures above 43° C will kill the bacteria in the yogurt. As the milk cools, a layer of skin will form on the top. There is no harm leaving it in. It does not produce lumpy yogurt.

Step 4

Pour the milk into your yogurt making glass jar.

Step 5

Add one tablespoon of L Gasseri and L Reuteri homemade yogurt to the milk.

Step 6

Add 2 scoops of Prebio Plus prebiotic powder then whisk well to combine.

Step 7

Put the lid 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.

Step 8

The milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 36°C and the time to 36-hours and then press ‘confirm’ to begin incubation. If you have an older version Luvele yogurt maker set the timer to 24-hours and then when that is complete, set the maker for a further 12-hours.

Step 9

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. Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the SIBO yogurt will be warm. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.

Step 10

Depending on the milk you used, your yogurt may have a thin layer of cream on top.

Step 11

Place the yogurt in the fridge for at least 6 hours to set, then enjoy.

Step 12

To make a new batch of SIBO yogurt, repeat these instructions, but use 2 tablespoons of your SIBO yogurt as your starter. You should also use two tablespoons of Prebio Plus when reculturing.