From cooler method to yogurt maker
I managed for years to make yogurt with the cooler method.
You know, fill a small cooler with hot water, place the milk & starter in the cooler, then zip up the top.
Check the water temperature every 2 hours.
If I got it started a little late in the afternoon, then I would get up late at night to exchange the lukewarm water for hot water again.
I came across the Luvele Yogurt Maker in an ad and there was something about it that made me curious. What if I could make a perfect batch of yogurt without the 2 hour checks and water temperature measuring?
I’m not one that likes a lot of kitchen gadgets, so I honestly waited several months before I decided to take the leap.
I use my Luvele Yogurt Maker 1-2 times every week, and I don’t think I would be making yogurt as often if it wasn’t such a time saver!
The recipe that has worked best for me is 4 cups raw milk, 1/3 cup of whey. To get the whey, I simple reserve 1/3 cup of yogurt from a previous batch. Or I use whey from milk that has clabbered.
I like that you can adjust the temperature settings and the hour settings. However, with GAPS we like to make sure our yogurt has cultured for 24 hours, and this will only allow you to run it for a maximum of 8 hours.
I have found that the yogurt sets perfectly after 8 hours and 102*. I’m sure the time of year and location will effect the settings so you may need to adjust.
My kids are loving a regular supply of yogurt. We like to add sliced bananas and a simple fruit compote made with honey. Then we will sprinkle with some fermented nuts.
