Homemade Probiotic Yogurt recipe

Maintain a healthy gut microbiome.

Luvele is expanding its commitment to fermentation and gut health by offering a range of authentic starter cultures for home fermenters. If you're looking for an easy and economical way to make probiotic-rich yogurt at home, this new starter culture is the perfect place to begin.

As interest in probiotic foods continues to grow, we're excited to introduce a premium starter culture that's simple to use and consistently delivers thick, creamy homemade yogurt with a classic tangy flavour. There's no separation, no complicated techniques and no guesswork—just beautifully cultured yogurt packed with millions of live, active bacteria.

Making yogurt at home allows you to enjoy it at its freshest while nurturing your gut microbiome with every spoonful. Unlike commercially produced yogurt, homemade yogurt can be cultured for longer, allowing the beneficial bacteria to multiply naturally and create a probiotic-rich yogurt that's difficult to match in store-bought varieties.

Our Probiotic Starter has been carefully formulated with a blend of five beneficial bacterial species to maximise both flavour and probiotic diversity. Each sachet contains live active cultures, including Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium animalis subsp. lactis and Lactobacillus reuteri.

Starter Health

Starter Health cultures come in convenient sachets containing a perfectly balanced blend of live bacteria and nothing more. They are free from preservatives, additives, artificial colours and flavours, contain no GMO ingredients, and are also soy free, gluten free, Halal and Kosher.

Each box of Probiotic Starter contains 12 sachets, with each sachet culturing up to 2 litres of homemade yogurt. This is an heirloom starter culture, meaning the live bacteria remain active so you can use a portion of your freshly made yogurt to culture your next batch for as long as you wish. Simply reserve a quarter of a cup of yogurt from each batch and store it in the fridge ready to start the next one.

Whether you're making yogurt for the first time or you're an experienced home fermenter, Starter Health's range of starter cultures offers a simple, reliable way to bring traditional culturing into your kitchen. With step-by-step instructions, helpful videos and expert support, you'll have everything you need to make fresh, delicious homemade yogurt with confidence.

Dairy Free Yogurt

You can also use the Probiotic Starter to make delicious dairy-free homemade yogurt. Although the starter cultures are grown in dairy, the small amount of milk present in each sachet is consumed by the live bacteria during the fermentation process.

INGREDIENTS

Starter Health Probiotic Starter
Whole/Full Cream Milk (up to 2 L/2.1 qt)

METHOD

1.   Before you begin, sterilise the Luvele yogurt making glass jar, lid and any utensils with boiling water. This simple step helps prevent unwanted bacteria from competing with the starter culture and ensures the best possible results.
2.   Measure the required quantity of milk for your Luvele yogurt maker and pour it into a large, clean saucepan.
3.   Heat the milk to 82°C (180°F) stirring frequently to avoid scorching. Use a thermometer for accuracy. Hold it at this temperature for 2–10 minutes. Holding the temperature denatures the proteins, helping produce a thicker, creamier yogurt.

4.   Allow the milk to cool to below 43°C (109°F). It doesn't matter if it cools well below this temperature or even reaches room temperature — it simply must not be hotter than 43°C (109°F) when the starter is added.
5.   Pour approximately 1 cup of the cooled milk into the yogurt-making glass jar.
6.   Open the starter sachet and add the entire contents to the milk. Whisk thoroughly for about 30 seconds until completely dissolved.
7.   Pour in the remaining milk and whisk for another 30 seconds.

Alternatively, pour all of the milk into the jar, add the starter culture and whisk continuously for about 2 minutes.

8.  Secure the lid on the jar and place it into the yogurt maker.
9.   Slowly pour water into the base of the yogurt maker. Do not fill above the 'Tall' water level marked on the inside wall.
10.  Place the cover lid on the yogurt maker.
11.  Set the temperature to 43°C (109°F) and the timer to 10-hours (or up to 24-hours) using the digital control panel.
12.  When the fermentation time is complete, carefully remove the cover lid, allowing any condensation to drip back into the water bath.
13.  Switch the yogurt maker off and gently remove the yogurt jar. Avoid stirring or moving the warm yogurt more than necessary, as this may disturb the set.
14.  Place the jar in the refrigerator for at least 6 hours to chill and fully set before serving.

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