Kuvings Greek Yogurt & Cheese Maker Questions & Answers
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My machine does not hold the temperature consistently and the temperature setting is also not accurate. I tried to make cheese with it and it was a disaster. I suspect that this was due to the temperature fluctuations. Can you make suggestions on how to make this temperature more stable.
Has anyone made l-reuteri yoghurt in this machine ~ I have heard that the temperature is not accurate and that when a thermometer is used to check that the temp can be up to 10 degrees higher ~ it seems to be a common fault with this machine. Has anyone else experienced this too
Why does my kuvings yoghurt maker keep returning to the 8 hour default time after I have set the time.Ive been setting it quickly as recommended but it just keeps going back to 8 hours.I thought it was supposed to start running immediately after being set without me doing anything? Many thanks.
Yes, you are correct, it is meant to start running immediately after being set to the time you want. If you contact our customer service team they can assist you with the issue (02) 9798 0586 or email info@kuvings.com.au.
Can you actually ferment 2 litres of milk volume whether it be for yoghurt or cheese? Or is 1.2 litres the maximum volume you should ferment even though the container is 2 litres?
Yes, we have had customers who ferment 2 litres of milk in the machine. You will need to strain in two batches for two hours each.
Hello, if I want to use a glass jar with a hermetic cap with cauchuc, how should I proceed? Should I remove all the plastic elements from inside and keep the jar inside hermetically closed? Or should keep the jar opened and with/without the cap? Thank you!
I would prefer to use glass container in yoghurt maker instead of the plastic supplied with product - any suggestions?
just buy a regular glass jar and replace.
Hi..I received this great machine for Xmas. Can I make fat free yogurt with it.
We use with with low-fat milk in a large jar. Works perfectly.
Has anyone tried to make lactose free yoghurt and cheese using this product. Any suggestions would be truly appreciated.
Yes you can make coconut Yoghurt. external link
Yum! Thankyou.
With normal or low fat milk (we use the latter) when left to ferment to very sour almost all lactose (sugar) must have converted to alcohol or acid. Fully fermented grape juice (wine) has no sugar left.
Hi, my machine is beeping non stop the moment I turn on the power and It got no reaction no matter what button I pressed, and the beeping sound still non stop. I can't find any related issue nor any answer from the instruction menu. Kindly advise what problem is this?
Ring Kuvings they are in Sydney (details on web)
Hi there, please help! I've made pickles using this machine (parsnips), and the pickle odour sticks to the lids. Unfortunately, I can't seem to get rid of it. It is affecting the smell/taste of my homemade yogurt in a very unpleasant way. I've tried to wash it with hot water and soap, alcohol solutions, lemon juice - none of these have worked so far!!
Ring Kuvings in Sydney (details in their website)
Can I make kimchi in this machine? Margaret
Hi Margaret, there is no preset recipe selection for Kimchi. I normally just ferment it at room temperature in mason jars.
Hi wondering if I can make sauerkraut with just cabbage and salt Cheers
Yes that is correct. Just set the temp and time you want.
Thank you so much helpful didn’t want to use ingredients listed in book Cheers
I have the Kuvings Yoghurt maker and so far no probs with operation. My question is that I seem to be getting a lot of whey and milk liquid and not much yoghurt from 1 litre of milk. I am using unhomogenised organic milk and Jalna Greek Yoghurt as my starter but by the time I pour it into the strainer its very liquid after the 8 hours and most of it seems to go straight thru the strainer with the consistency of kefir. I have even left it in the fridge overnight instead of the advised 3 hours before the straining step thinking it may need a longer setting time, no difference. After 6 hours straining I only have about 2 cups of yoghurt in the strainer and the rest is liquid, which is a waste of expensive organic milk. Also how can I get a stronger taste in my yoghurt as I like it quite sour and so far its a very mild yoghurt, beautifully smooth and creamy, but not a lot of flavour. Please advise.
We use half of the Yalna low fat 1 kg yogurth with 2 l low fat milk in a recycle glass container that fits into the space but is somewhat taller. It is then covered with cloth to keep the same temperature. The consistency of the result depends on setting time. If it stays too long it separates, if just right it can be cut like a solid, just perfect. If we make a mistake, the resulting whey is a very healthy drink.
When I put the container of milk and yogurt starter into my Kuvings Greek Yoghurt maker this morning, and switched it on at the wall, all lights flashed and it beeped continuously. I can only assume it is an electronic problem. It is less than a year old, so I am not happy. I make yogurt two or three times a week and have been happy with the yogurt maker until now. I did my research before deciding to buy the Kuvings machine and expected to get more than a few months use from it. Have others had similar problems? I could not recommend the yogurt maker to anyone.
You have a statutory right to ask for a replacement. Ours still works after about two years. We replaced bad polycarbonate vessels (which broke after couple of months) with glass jars (from sauerkraut!), and we use Jalna fat-free yogurt to start fermentation. With these changes we are happy for now.
Thank you
Does it make tempeh?
We don't know. It is very successful for yogurt and chese, which is pre-programmed. However, it can be set to any desired temperature within its range. I read in Wikipedia that tempeh requires spreading of the beans over larger surface.
The acrylic bowls are not strong, and we cracked one within a month.
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