@Luvele Life the same way as yogurt. The beans need to be soaked accordingly to their bean type, and cooked until they are soft. Best when they start to crack so that the beneficial bacteria can penetrate. Then I put a starter. I have some specific probiotic pills that I like. Another time I used Natto starter. Once with soy beans and another time with black eyed peas.
After heating the milk is it okay to keep it in the fridge and add the starter to cold milk the next day? Or does the starter need to be added to milk that’s at a temp between 100°F to 110°F?
Hi there, we recommend a range of 36 to 42 degrees C or 97 to 108 degrees F. Sorry, we have not tried fermenting eggs before, so not too sure about that.
@@luvelelife Sounds excellent! I've been doing ferments at room temperature lately, and it can take quite sometime that way. I have a furnace that comes on several times a day with a homemade shelf right above it with a door that closes in the space between the wall and multiple dressers stacked upon on another. Right now I have a mini library of books in that space, but I'm thinking about removing them and putting my ferments in place after checking the temperature with a thermometer.
Is it bad that I always fill mine up to the very top right below the lid sealing ring? I noticed you left an inch or so from the lid, I just think if I’m going to make yogurt I want the biggest batch possible haha
Yes, absolutely, here are some of our Keto recipes, www.luvele.co.uk/blogs/recipe-blog/7-homemade-low-carb-keto-friendly-yogurt-recipes-dairy-plant-based?_pos=2&_sid=e159cb666&_ss=r
Hi there, we recommend to simply boil your kettle and carefully pour the hot water over the glass container and lid. This is more than enough to sterilize it.
I made probiotic black beans in the yogurt maker this week. Delicious and amazing!
Wow, that sounds amazing, how did you make this?
@Luvele Life the same way as yogurt. The beans need to be soaked accordingly to their bean type, and cooked until they are soft. Best when they start to crack so that the beneficial bacteria can penetrate. Then I put a starter. I have some specific probiotic pills that I like. Another time I used Natto starter. Once with soy beans and another time with black eyed peas.
Good job!
Thanks!
When you say cool down yogurt to below 40°, are you using the Celsius scale? I saw the conversion of “82°C to 180°F.
Hi, there, yes 40 degrees C or 100 degrees F.
After heating the milk is it okay to keep it in the fridge and add the starter to cold milk the next day? Or does the starter need to be added to milk that’s at a temp between 100°F to 110°F?
hi there, yeah that will work, the starter does not need to be added when the milk is between 100°F to 110°F.
@@luvelelife thank you.
Using starter, can you use this yogurt to make the next batch?
Hi there, you can, but for traditional yogurt like this, we would recommend using a fresh starter pack for each new batch to get the best results.
What's the best temperature to ferment yogurt at?(and is it the same for fermenting eggs or other animal also?)
Hi there, we recommend a range of 36 to 42 degrees C or 97 to 108 degrees F. Sorry, we have not tried fermenting eggs before, so not too sure about that.
@@luvelelife Sounds excellent! I've been doing ferments at room temperature lately, and it can take quite sometime that way. I have a furnace that comes on several times a day with a homemade shelf right above it with a door that closes in the space between the wall and multiple dressers stacked upon on another. Right now I have a mini library of books in that space, but I'm thinking about removing them and putting my ferments in place after checking the temperature with a thermometer.
Is it bad that I always fill mine up to the very top right below the lid sealing ring? I noticed you left an inch or so from the lid, I just think if I’m going to make yogurt I want the biggest batch possible haha
Hi there, no not at all, you can fill it to the top no problems : ))
Anybody from the United Kingdom? Where do you get the yogurt starter?
Hi there, we are hoping to have our starters available in the UK in about 10 weeks.
Hi, thanks for the video! :) I have a question, how long will the yoghurt stay good if you store it in the fridge after consuming?
Hi there, we recommend to enjoy your homemade yogurt within 10 days, but the fresher the better : ))
@@luvelelife Great, thank you!! :)
Is that brand starter SCD legal?
Hi there, yes we believe it is.
is 24 hour yogurt keto friendly?
Yes, absolutely, here are some of our Keto recipes, www.luvele.co.uk/blogs/recipe-blog/7-homemade-low-carb-keto-friendly-yogurt-recipes-dairy-plant-based?_pos=2&_sid=e159cb666&_ss=r
Is this yogurt starter gaps legal?
Hi there, I believe the Yogourmet brand is ok to use for GAPS yogurt. Thanks.
What do you use to sterilize everything prior to starting? I used to use amberdine for homebrewing but I don't know where to get it these days.
Hi there, we recommend to simply boil your kettle and carefully pour the hot water over the glass container and lid. This is more than enough to sterilize it.