Help Center

Unlike many other web sites that have special rules and lots of fine print, luvele.com offers free shipping on all Australian domestic orders placed on our website, with no minimum order sizes or special exceptions.

Just because shipping is free doesn't mean it should take a long time. luvele.com understands that getting your items quickly is important to you, so we make every effort to process your order quickly. When you order from our website, we will post your order within 24 hours (business days) and you can expect to receive your order within 2-3 business days in NSW and 4-5 business days throughout the rest of Australia. Some remote parts of Australian will take longer.

Change of Mind Returns:

If you purchase a Luvele product and then change your mind for whatever reason, you can return the product at your own cost within 10 days of purchase for a full refund. Please note; the returned item must be brand new and unopened. If the item has been opened, used or damaged in anyway, then a refund will not be approved. Please email us at support@luvele.com.au before returning your order. 

Returns with luvele.com:

• You can return your purchase within 10 days from the purchase date.
• Please email us first at support@luvele.com.au to notify us of your return before shipping your order back to us.
• Products must be in the same condition you received them, and in the original box and/or packaging, unopened and brand new.
• A ‘change of mind return’ will be at the expense of the buyer.
• You must use the original Luvele ‘shipping box’ you received your order in. (Please do not send with gift box only).
• If there are any existing shipping labels, stickers, or other materials on the shipping box from previous shipments, please remove them.
• Attach your return label to the shipping box. Then drop off your return at your local post outlet. Please email us at this stage to confirm your return and tracking number.
• Once you drop off your return, please allow 4-5 business days for your return to reach our warehouse.
• Once your return is received and inspected by our returns team (usually within 24 hours of receipt), your refund will be processed through PayPal, Credit Card or direct bank deposit.
• If the returned product has been opened and used, then Luvele has the right to reject the refund.

Have questions? Email the Luvele Customer Care team at support@luvele.com.au and we’ll do our best to reply to you within 4-6 hours.

Firstly the Luvele Pure & Pure Plus yogurt makers have a 24hr timer. Not everyone uses or needs the full 24 hours to make great yogurt. If you are on the SCD diet however you may notice that the timer changes after it hits the 10hr mark.

To explain this further, the timer from 24hrs will count down in increments of 1hr.

For example: 24 / 23 / 22 / 21 etc.

Once it reaches 10hrs it will count down in decimal points.

For example: 10/ 0.0 / 9.9 / 9.8 / 9.7 etc.

When the timer clicks to 0.0 between 10 & 9.9, leave it running. This is just the timers program to begin the decimal point count down.

The timer will beep when the process has finished :)

If you have any other questions about your timer, feel free to message us at support@luvele.com

Q: Are the glass and ceramic jars microwave safe, can I sterilize them using a microwave?

A: Yes they sure, however the lids are not :)

If you are trying to sterilize them before making yogurt you should add a little water before doing so.

There are two fairly obvious points to be paid attention to when doing this.

1. First do not cover the lid when microwaving. 

2. After heating, when you take out the glass container, please don't burn yourself :(

Q: Can I use boiled milk to make yogurt?

A: Our dairy yogurt recipes recommend the milk does not come to a boil. Please, rest assure that there is no harm in making yogurt from milk that has briefly come to a boil - it will still ferment and produce yogurt. Boiling the milk changes the structure of your yogurt though, it may become thicker, runnier, or you may not notice any difference at all. There are variables depending on the milk you used. If the milk has scalded, such that it has burnt on the bottom of the saucepan your yogurt will taste different. Burnt milk will result in burnt tasting yogurt. The most important thing is to leave the milk cool back down to a temperature that the starter cultures can survive in.

"The type of animal milk and the starter culture you choose will affect the consistency of your yogurt. Yogurt can be anything from drinkable to thick and creamy. Where ever it is on the spectrum, it is important to remember that it is a beneficial probiotic food source. 

24 hour yogurt made from organic full fat cows milk is as thick as store bought yogurt - it’s only goat milk yogurt or raw milk that is runny. 

 24 HOUR FERMENTATION 

Fermenting for longer always results in thicker yogurt. Another reason to always make 24-hour yogurt! 

CONSIDER THE MILK YOU USE 

First up, purchase good quality, high fat, full cream milk. Do not use skim or light varieties. 

HEAT THE MILK LONGER 

Heating milk denatures the proteins, so, holding the temperature for a longer time, will give you a firmer yogurt. When preparing the milk, gently heat it to 160º-180°F, (71°-82°C) and maintain the temperature for 20 to 30 minutes. Be sure not to boil the milk. 

 STRAIN THE YOGURT 

Straining the yogurt removes some of the water (whey), leaving the fats and proteins behind. The longer you drain whey, the thicker your yogurt will become. 

 INCREASE THE FAT CONTENT 

It’s the fat in animal milk yogurt that helps to make it thick and creamy. It is possible to substitute a portion of the milk with pure cream. 

 ADD A THICKENER 

From a gut health perspective we love the benefits of adding a premium powdered gelatin to homemade yogurt. Add 1 level tablespoon of gelatin to every 4 cups of cold milk before heating and culturing. Gelatin must be heated to at least 95⁰F (35⁰C) to activate. It can be heated more than that but it must never boil. 

ADD MILK POWDER (NOT SCD/GAPS) 

Add 1/2 cup of dry milk powder per litre of milk. Mix it into the milk before you start heating it."

The measurements for our yogurt makers jars and containers are as follows:

- The base for both models without the lid: H9.5cm x 23.5cm Width & Length

- 2L Glass container: 15.5cm High, by 15cm wide

- Pure Plus: 22cm High x 23.5cm Width & Length  

- 1.5L Glass container: 14.5cm High, by 12.7cm wide

- Pure: 15cm High x 23.5cm Width & Length  

- 400ml ceramic jars: 10cm wide  x 9cm High 

- 300ml ceramic jars: 10cm wide  x 7.5 High

Q: How much power does my yogurt maker consume 

A: The Pure and Pure Plus Yogurt Makers are 300W at their peak. They need this power initially to warm the water fast, then it will drop as it maintains the 38 degrees C. 

Q: In making Greek yogurt, is the liquid whey good for anything? 

A: DON’T THROW AWHEY THE WHEY!!! Whey is the by-product of cultured milk. If you strain yogurt using a cheesecloth, the cloudy, yellowish liquid that drains away is fresh whey. It’s packed full of protein, vitamins, minerals, enzymes and active bacteria that shouldn’t be wasted. 

 For more tips download our eBook here: 

Q: How much Yogurt Starter should I use?

A: You should always refer to your starter for specific instructions, however a good example is the tip of a teaspoon. Here is a photo from our eBook PG 34.

If you use to much you may find it becomes a little slimey.

Q: Where do I buy my yogurt starter Culture from?

A: There are a couple of great options here:

http://www.customprobiotics.com/yogurt_starter.htm

http://www.giprohealth.com/giprostart.aspx

https://www.greenlivingaustralia.com.au/yoghurt/cultures/yoghurt-cultures

Some good store bought options are:

Jalna Greek

Greek style Farmers Union

Q: Why can't I use Bifidus in my SCD Starter?

A: Bifidus has been found to cause bacterial overgrowth in the gut. Bifidus comes in quite a few variations e.g. Bifidobacterium infantis, Bifidobacterium bifidum, Lactobacillus Bifidus, Bifidobacterium longum etc, in general avoid anything that has bifid in its name.

If store bought yogurt is used as a starter, the yogurt can contain Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus Bulgaricus. It should not contain gums, sugars, additives, or flavours of any kind.

The yogurt must contain active live culture.

BIFIDUS/BIFIDUM BACTERIA

The original Specific Carbohydrate Diet (SCD), from the book ‘Breaking the Vicious Cycle’, calls for a yogurt starter that does not contain Bifidus/Bifidum bacteria. Bifidobacteria is a beneficial bacteria, but in some cases it can ‘take over’. Just to be on the safe side, we usually recommend avoiding it in the beginning of your healing journey. You can find more information about this here: http://www.breakingtheviciouscycle.info/knowledge_base/detail/bifidus/

When it comes to probiotics, as with other supplements, there is variation in individual tolerances.

One size does not fit all. If your probiotic or yogurt starter is GAPS compliant or your certified GAPS or SCD health practitioner has recommended a particularly probiotic brand, we trust their judgment.

At Luvele, we cannot make claims about specific strains or their interaction with your unique body. This shouldn't be a problem unless you are on a strict SCD diet. If you are we recommend you use starter cultures from here: 

http://www.customprobiotics.com/yogurt_starter.

http://www.giprohealth.com/giprostart.aspx 

https://www.greenlivingaustralia.com.au/yoghurt/cultures/yoghurt-cultures

Q: Why has my yogurt got mold on it?

A: There is a number of reasons why your yogurt could have mold on it, however be for we go any further DO NOT Consume moldy yogurt.

You may experience a moldy batch of yogurt if your refrigerated starter has been left out of the fridge for an extended period and died. For example if you have bought your starter online and it has been left in the sun without a cold pack you may also experience these problems.

It is important to always keep your starter refrigerated unless off course your starter does not require refrigeration.

Another reason could be that if you didn't add sugar to your batch of yogurt for the bacteria to feed on, then this could also cause this problem.

In any case please do not attempt to consume the batch of yogurt.

Q: Where do I download my eBook from?

A: You can search your emails for SendOwl Downloads <noreply@sendowl.com> There is a digital downloads link, click through and you should be ok.

Also there is a link on your order status page, the links says "Click here to download your digital goods"

 If you get stuck, please email: support@luvele.com

Q: Why cant' I view my eBook?

A: There a number of reason why you may not be able to view your eBook.

1. The KF8/MOBI format can be viewed through the Kindle app for Android or Apple, & it should work on both phone & tablet devices .

2. The EPUB format is viewable on Apple ibooks

3. The PDF Format can be opened on Windows & Apple Desktop with Adobe Reader, you may also be able to view on other devices. Also if you want a hard copy this is the file most commonly used for print.

4. You can also install the "Ebook Convertor" through "Google Play" which supports EPUB, MOBI & PDF.

5. If nothing is working for you please email us at: support@luvele.com

Q: How do I attach my canister to the vacuum Sealer?

A: Here is a photo of our UK model and the Supreme, you may also need to push the connection in firmly to create a vacuum tight seal.