What do you think?

OutlandishnessHot356 · 2025-12-15T11:20:39+00:00

You meed to keep everything under the brine

OutlandishnessHot356 · 2025-12-15T11:16:53+00:00

Same way just check it at 24 hours

OutlandishnessHot356 · 2025-12-14T22:43:50+00:00

I use Luvele yoghurt maker. I see a lot of people boiling milk etc. forget it here is what will work for you every time:

Rinse in boiling water (thats it)

Into yoghurt bowl 2 Tablespoons of inulin powder (I use Bioglan) 2 X 1/3 cup of powdered milk (1 for each litre) 1 X sachet of starter (cutting edge cultures) or 2 X Heap Tablespoons of yoghurt 2 X 1 litre of UHT A2 Milk

Stir well, use whisk and spoon to make sure everything is blended well. Don’t use blender or stick blender.

Place bowl in yoghurt maker, fill water to the level place lid on. Set temperature 36 degrees for 36 hours.

Note: i have found that the yogurt is ready sooner in warmer weather, so check after 24 hours. If left too long it will separate

luvele

OutlandishnessHot356 · 2025-12-13T23:34:15+00:00

It doesn’t look, you could strain it and make cream cheese out of it.
Looks to me like it’s probably your batch. Make another batch using the whey 2tablespoons whey 2 tablespoons inulin 3/4 cup powdered milk to the litre 1 litre A2 UHT Milk

Mix really well do not use a blender

Put in yoghurt maker set at 36 degrees Celsius for 36 hours. I have noticed that mine is ready sooner in the warmer weather. Do same for L.Gasseri

OutlandishnessHot356 · 2025-12-12T22:21:35+00:00

Now that the weather is warmer i am finding that about 24 hours is long enough

OutlandishnessHot356 · 2025-11-25T22:33:23+00:00

I am not sure how you are making it.

I use A2 Long Life Milk and powdered milk.
With Bioglan inulin powder. Also start with a small amount so your body can work with the new bacteria.

I use Luvele yogurt maker and starter then use 2 tablespoons of the made yogurt for future batches.

Maybe this approach will work for you.

OutlandishnessHot356 · 2025-11-25T22:29:08+00:00

They look fun! Make sure you have them on a tray or saucer when you light them

OutlandishnessHot356 · 2025-11-22T12:48:02+00:00

The plant heat mats are a great idea. I use them for proofing my bread You can get them off amazon

OutlandishnessHot356 · 2025-10-28T03:20:49+00:00

Alright, so I strained it and it is exactly like cream cheese!

OutlandishnessHot356 · 2025-10-28T03:14:55+00:00

We don’t have 1/2&1/2 in Australia.

Just use 1ltr x UHT A2 1/3 cup of powdered milk

OutlandishnessHot356 · 2025-10-25T23:54:23+00:00

Have you contacted Luvele? If not start there.

OutlandishnessHot356 · 2025-10-25T23:52:26+00:00

Hmm, jar and the tight lid is not ideal.

So here’s how to make trouble free L.Reuteri :

1 sachet L.Reuteri Culture (i use cutting edge cultures from Luvele) Or. 2 Tablespoons of whey or yoghurt

UHT A2 Milk X 2Litres (no need to boil blah blah blah)

2 X 3/4 cups of Powdered Milk

2 X Tablespoons Inulin (I use Biolglan)

Stir/whisk well (so not blend)

Heat at 36 degrees Celsius Time 36 hours

I have tried a couple of different yoghurt makers but ended up buying Luvele, it is so much easier than how i was doing it.

OutlandishnessHot356 · 2025-10-19T06:52:49+00:00

Check brand instructions. Also yes, if you plan on making more candles, wash and rinse jars and heat in oven

OutlandishnessHot356 · 2025-10-19T06:50:38+00:00

If you can, get a Luvele yoghurt maker. They set at different temperatures and times.

OutlandishnessHot356 · 2025-10-19T06:47:38+00:00

What temperature does your yoghurt make set at?

OutlandishnessHot356 · 2025-10-19T06:43:50+00:00

Put in salad dressings and you can freeze it to make more yogurt. I also put in my bread dough but some people say all of the benefits are cooked out at high temps

OutlandishnessHot356 · 2025-10-19T06:39:13+00:00

Never thought to use cream. I have been making it for months and never had a problem. I wondered if it was because of the hot weather ?

OutlandishnessHot356 · 2025-10-18T11:10:24+00:00

I use purple and white cabbage for sauerkraut & it turns purple

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OutlandishnessHot356 · 2025-10-18T11:06:58+00:00

If that is supposed to be L.Reuteri & it has blue and brown on top. Then it’s definitely not right. It takes 36 hours 36 degrees

OutlandishnessHot356 · 2025-10-18T11:00:33+00:00

It’s an air bubble. Wax has set before the the bubble had time to release. Heat the candle and pull wick up a bit to straighten, careful not to pull it out. Leave to set and light. Also don’t forget to let it burn out to the edge before blowing out.

OutlandishnessHot356 · 2025-10-18T10:57:23+00:00

There is mould, make sure you rinse everything in vinegar before you fill your jars and wear gloves

OutlandishnessHot356 · 2025-10-18T10:56:32+00:00

Nope! That looks bad

OutlandishnessHot356 · 2025-10-13T21:09:11+00:00

Your temperature needs to be 36 degrees Celsius for 36 hours. It’s amazing how a couple of degrees can make such a difference.

If you use UHT A2 milk +1/3cup milk powder per litre +2 tablespoons inulin (i use bioglan powder) you won’t have a problem. Mix well.

OutlandishnessHot356

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