Luvele Pure Plus Yogurt Maker LPPYM300WAUS Questions & Answers

Hi there, you can use other jars if you can finds ones to fit. We just cannot guarantee they will.

Thank you for your reply. What is the height from the base (the place where you set the container) to the top of the covering dome on the Pure and the Pure Plus. A 16oz mason jar is approx. 16.5cm tall.

Or what is the height of the Pure containers and the Pure Plus container?

Hi, the 2L glass container is 15cm in high, by 15cm in diameter. Our ceramic jars are 8cm in height by 10cm in diameter.

Hi there, the four ceramic jars will fit in the Pure PLUS model, but the 2L glass container will not fit in the Pure model.

Hi there, The Pure model has dimensions of approx. 22cm (H) x 26cm (L) x 26cm (W). The Pure PLUS has dimensions of approx. 26cm x 26cm x26cm.

I've had my 2 Luvele yogurt makers for a couple of years now and I've made probably thousands of yogurts over this time with all kinds of different milk. It makes no sound at all. You can choose the 36 hrs or less and I've found that the 24 hours timer is the most convenient for me if I turn it on during the previous day as I can go to bed and the yogurt is nice and set by the time I get up in the morning. I put enough into a smaller bowl into the fridge and it doesn't take long to chill.

Hi Tom, thanks for your message. Our yogurt maker will average approx. 40 to 50 watts over the incubation. It will only use the full 300w for a few seconds while it initially warms the water. So it uses very little power.

Hi there, thanks for your question. Kefir incubates at room temperature, so you do not need a machine to make this. I do not think our yogurt maker will be suitable for Kefir.

I use organic milk to make yoghurt. I also use organic cream to make creme fraiche. Both are terrific. Since I changed my starter to a mix of Green Livings ABC Tangy Culture and the Probiotic Mix my yoghurt is consistently better than anything that I could buy (for both texture and flavour). I haven't yet tried the cultures that Luvele sell but I am sure that they would be just as good.

Thanks for your question Geraldine, here are two videos of both our yogurt makers in action. You can read more about our yogurt makers at external link  external link  external link 

Hi there, thanks for your message. Firstly, most cheaper home-style kitchen thermometers are only accurate to within 1.5 degrees. So your recording sounds about right. Our yogurt maker is one of the most accurate on the market with its water bath feature, we have never had one over heat, it is accurate to within 0.5 degrees. Regarding your mention of L Reuteri needing a exact temperature of 37.7 degrees, this is not correct, no yogurt needs such an exact temperature to incubate and no machine can be this accurate over a 24 hour period. L reuteri yogurt and all other strains of yogurt are fine to be incubated at between 36 and 42 degrees C. If you do want to try a lower temperature for your L Reuteri yogurt you can set your yogurt maker to the 36 degrees setting on your yogurt maker. Also, regarding L Reuteri yogurt, please read the following;

Luvele’s L Reuteri Yogurt Disclaimer: The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. However, may people still struggle with inconsistent results. Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. It is our belief at Luvele that the combination of ingredients in BioGaia’s L Reuteri probiotic are not always equal from tablet to tablet. It is possible they contribute to the unreliability / inconsistent results. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes.

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Go online to https:/www.luvele.com.au You will love the product. Doesn't take too much space. I make yoghurt twice a week and feel great. Hope this helps.

Hi Suzanne. I have no experience with soy milk but it works great with cow powder milk.

I am sorry but I haven't tried any soya products.

Hi Suzanne, thanks for your question, yes it sure can. here is a link to our Soy Milk yogurt recipe; external link 

Thank you very much. I did not need to use agar when I made soy yoghurt in the past. The texture was sufficiently thick.

That's interesting, thanks for sharing, we will try this : ))

Hi Isabelle. As I am using powder milk (always full cream) I don't have to be concerned with the temperature at all. I am reconstituting the milk (filtered cold water straight from my fridge), add the culture and set up the temp/time on the machine. I used A2 milk and now trying Devondale. It seems that I get a consistent results.

so you are using A2 milk in its powder version ? thanks for this feedback :)

Hi Isabelle, I use a combination of full cream milk & cream & add a couple of tablespoons of A2 milk powder. I heat the milk for around 15 minutes (I make 2 litres) then cool to body temperature (think babies bottles) then add the culture (I buy a yoghurt & probiotic culture from the local health food store) & ferment for at least 24 hours. On the Luvele page there are recipes & instructions on how to make it.

Hi Isabelle, thank for your questions. Here are a few of our recipes you might find helpful; external link  external link  external link 

Hi Karin, thanks for your question. Yes, you sure can make Quark in our Luvele Yogurt Makers. here is a link to our recipe; external link 

Thank you very much!

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

Just straight from the cold water tap is all I do.

In theory around 38, but I put cold, the machine heats fast the water to the right temperature by itself and I don’t see difference.

HI

I have found that regardless of whether the milk is raw or not I have had to heat it to 80*C for 10 minutes. Otherwise it does not thicken properly.

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 thats what I do, organic pasteurised, often homogenised milk from the fridge, mixed with the yoghurt starter, I havn't used milk powder. I have only used full fat milk too so far and the yoghurt is very creamy when it is ready. When I can get some raw milk I will try it with this.

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:

external link 

Hope this helps :)

I meant is it safe to skip the ‘heat and then cool’? Ie straight from fridge to yoghurt maker?

Hi Patricia, yes it is safe to skip the heat then cool steps. Many people mistakenly think the heat step is to kill off any existing bacteria in the milk, this is not the case. In fact the heat step is to denature the protein in the milk so the yoghurt becomes thicker. If you skip the heat then cool you will have thinner/runnier yoghurt. There is two tricks to get around the heat and cool steps, first one is the one I have used for years now - use UHT milk. UHT milk has already been heat treated and the protein is already denatured. I use this one because it doesn't add extra food/calories to the yoghurt. Other trick is to add milk powder, which I've used successfully in the past but once I got on to UHT I don't use powder any more.

Also, Diana mentioned in her response about raw milk. My personal point of view on that is I would only use raw milk if I was getting it from a cow or a friend with a cow where it has not gone though any industrial processes like transportation, bottling, shipping etc. I'm sure there are plenty of good benefits to raw milk but there are sufficient known examples of people getting seriously ill from raw milk that has become contaminated.

Finally, if you find yourself making a lot of yoghurt I recommend you find a good heirloom strain. Heirloom yoghurt has a self sustaining colony of bacteria and yeast and you can make the next batch from a few scoops of the last batch of yoghurt forever without having to buy starter. There is also plenty of discussion to be had on the concept that the many more and diversified strains of bacteria and yeast you find in heirloom versus lab grown starters is better for your gut health.

Hi, I'm in NZ and I used Yoplait Greek Yoghurt to start which has the specific strains of bacteria I wanted and since then have just kept using a cup of the current batch as starter, its nice and thick.

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

Hi, I haven't tried non fat Greek yogurt yet, but I think it would work well. Think of this machine as a consistent incubator. You might need to try it out on 38 degrees for 8 hours. If it's not the consistency you need, you just increase incubation time for 2 -3 hours more. Or set the machine at a higher temperature 40 degrees for 8 hours and see if that works.

Keep in mind that refrigeration also sets the yogurt further.

I'd try it out with small quantities first. If you don't like the yogurt result, strain it in a cheese cloth overnight and you've got labne or yogurt cheese which can be used as a dip or spread on bread.

Thank you so much for such a defined answer. It is very helpful.