Luvele is an innovative appliance health company committed to changing the culture of health for a better future.
We understand that modern life demands a lot from us these days. A healthy lifestyle and diet is key to getting the most out of every day.
We are focused on motivating, educating and informing our consumers about lifestyle solutions to improve health and wellness, through developing innovative kitchen products and healthy eating content that supports a healthy lifestyle.
We achieve this by providing premium kitchen products, healthy recipes and relevant research content to consumers globally. We are building a sharing, caring, active community around promoting the benefits of the ‘Luvele Life’ lifestyle.
Subscribe to Luvele Life's FREE Weekly Recipes delivered direct to your inbox. See links below for your region.
You changed the lids I was wondering why? Is the jar the same mine doesnt have the green wrapper around the jar.is I have 3 yogurt makers with jars.is there a way to get the grips for my jars. Honesty i dont want to buy 3 more just for grips
This video is seriously under appreciated. The low view count is crazy. Its well produced.. informative.. helpful demonstration.. calm.. lovely video... a well presented and useful guide. Thank you kindly for making and posting it. I hope you do well and I'm shocked that this is three years old with only 8k views. You deserve better. 👏
I bought the Luvele specially to make Dr Davis SIBO yoghurt. I made several good batches then got a ‘wrinkly’ super separated batch. After research I cut the Inulin and starter down a third each and have made great consistency yoghurt every time since. I use the L. Reuteri, Grasseri and Coagulans probiotics and incubate at 41 degrees Celsius for 36 hours.
I am an experience Skyr, natto and kimchi maker and just completed my first batch of L. Reuteri fermented dairy. Because of the first batch warnings I was not too disappointed with the somewhat cottage cheese like results.I processed the half and half as I do for skyr, 190F for 20 minutes and slowly cool, in this case to 100F. I followed the recipe to a T, except I inadvertently used 3 tbs of inulin. Perhaps there was a bit too much activity in the last few hours. In addition I placed my initial 10 starter Bio Gaia tablets in a sanitized coffee grinder, and walal! I also used a Sous Vide heater at 100F for 36 hours. My yogurt maker is on the way. The batch was not sour nor too tart and is quite tasty. The initial batch is for my first generation starter that is frozen in 3 tbl portions, vacuum packed and stored in the freezer. I have been testing frozen Icelandic Provisions Skyr as a starter. It is sucessfully working after 18 months in the freezer. All my Skyr is produced from frozen first generation starter. I am hoping to be able to produce all future batches of LR from first or second generation ferments. My process for making Skyr is to use half and half, preheat to 190F for 20 minutes, cool naturally to 110F, then take the yogurt out of the instant pot after a 12 hour ferment, and place in a colander lined with a 12" commercial coffee filter. The filtrate is usually crystal clear, but I discard it as it contains most of the remaining lactose. I am on a Keto regimen. I did the same with the LR, placed it in the colander over a matching bowl and left it overnight. I was left with about 8 oz of whey, which was perfect for a small silicone ice cube tray making 15 x 3 tbls cubes. When the remaining strained LR was placed in a container, it was creamy, tasty and had the consistency of soft cream cheese. I sanitize everything with Steramine: www.amazon.com/Steramine-Quaternary-Sanitizing-Surfaces-Sanitizer/dp/B08BPM19XD I also sanitize my broccoli seeds prior to sprouting and all my sprouting and fermenting paraphernalia. Of course, a thorough rinse with hot water is mandatory. I have not had a single fail in the past two years of fermenting natto and Skyr, nor any mold growth on my sprouts. I use 1/2 tablet to 32 oz of water is a sprayer. Spray down all surfaces and allow to stand for a few minutes, then thoroughly rinse in hot water. More convenient and predictable than boiling water and inexpensive. Natto's Bacillus Subtilis is also prone to contamination during a 24 hour ferment and spores are usually added to the beans at temperatures of 160F++. Steremine is very cost effective and lasts forever. Any surplus tablets will come in handy for the next cholera epidemic! I hope these comments will prove helpful to other LR fans. BTW I was deeply disappointed your Yogurt maker was not available through Amazon. I had to settle for an Ultimate instead. Bob
hi. I need a bit of help here. I really want to do the kefir but I have at home the Luvele Pure Yoghurt Maker | 4x 400ml Ceramic Jars and not able to set a 25 celsius on this one. How can I still make a kefir with this yogurt maker I have? Really appreciate
Hi there, both of our current models available for sale now have temperature setting option of between 25 and 50 degrees C. So they can be used to make Keifr. All of the features and specification can be found on our website.
Hi there, it sounds like you have our older model. This will only have the three pre-set temperatures options of 36,38, 40 degrees C. You would need to upgrade to our new model for Kefir.
@@luvelelife many thanks for your response. That is such a shame because my yoghurt maker works perfectly fine and I would not want to replace it until it's not damaged 🫣
Two things that I think help keep this from happening are heating your ultra pasteurized milk or half & half to 100 degrees. Then add some to the prebiotic and mix, then add the yogurt starter and mix, then add that to the rest of the heated milk and mix. I have never had a separated batch.
I was reading ATK on heating the milk. They say don't stir the milk while heating the milk to 180F. The reason they say for not stirring is that as the proteins denature, they become loose strands eager to tangle with each other, stirring led to small lumps in the end product. (I use a milk boiler to heat my milk.)
Thx! 😊 U give more good info than long vids. I have just a regular pot..and will likely try to use the summer heat to ferment it. Grandma made plenty of yogurt without a machine, even after she bought one!
My first try turned out great. The only problem is that it tied up my machine for 36 hours, meaning I could not make kefir. I'll have to get another machine. However, I will have to wait until they have a 50% discount on their Luvele Pure Plus Yogurt maker.
I made my first batch using 3.25% milk. Like kefir but a little lumpy texture. Enjoyed the taste, though. For subsequent batches how much of a previous batch should be used? Can't find this info easily.
I have been making SIBO yogurt using the Luvele yogurt maker and am happy with it. But I think my technique needs improvement. The several times that I have made a new batch of SIBO, I have not used a scoop of the SIBO yogurt but rather used a scoop each of pre-made L Gasseri & L Reuteri Yogurts along with the scoop of Cutting Edge prebiotic. Now my SIBO is smelling "off" and does not taste good. Can/should I use it to make more SIBO or should I toss it and make new batches of L Gasseri & L Reuteri Yogurts again and start the process over again? I think I should have been eating the L Gasseri & L Reuteri Yogurts and not saved them solely for making SIBO? Does anyone know how many times I can make a new batch of SIBO yogurt using my previously made SIBO as a starter? Since I already know how to make the L Gasseri & L Reuteri yogurts and then use them to make the SIBO, I would appreciate someone explaining whole process after that.
Hi there, you will need to use a fresh starter form time to time. Some suggest you can make up to 10 batches in a row from previous batches, but this can vary.
Some say you should scrape off the top layer as the top layer can taste bad/off. I thought I heard Dr David saying in a video to start over after about 5 or 6 times but I'm not absolutely sure
I just made my first batch. I used uht full cream milk 700ml then 300ml of cream added 10 crusted tablets and 2 table spoons of organic pre biotic. I use the same yogurt machine as yours but my results got a heap of seperation with a thick cream on top.and a ricotta type looking yogurt Can you help
I love my Luvele yogurt maker. It’s so pretty. Fail proof IF you follow the videos on the Luvele site EXACTLY. Be sure to pour boiling water over everything, including utensil you stir with!
Making coconut yogurt is 100% dependent on getting a source of coconut milk that has high amounts of cream/fat We have found that the amount of cream can vary from 5% to maybe 20% Unlike the video which looks like 80 to 90% is cream..which in my opinion and findings is very rare Though the demonstration is good, the sourcing of this " type" of coconut milk the greatest hurdle . It is touched upon here but needs to be expanded upon significantly. Also most folks who are consuming or making coconut yogurt do so because of food sensitivities In USA/Canada the AROY-D brand coconut milk contains Polysorbate 80, an emulsifier. Finding that on the cans labels can be tricky, you really have look carefully Having said all this, our coconut yogurt separated from the water to the cream making at best a liquid like Kefir drink , but was delicious beyond what any store bought product can attain.
