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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Supporting your wellbeing.

Name: Lactobacillus Acidophilus Yogurt
Ingredients: 2 litre (2.1 qt) of full cream milk (whole or half and half); 1 sachet Lactobacillus Acidophilus starter

Luvele is expanding its commitment to fermentation and gut health by offering a range of authentic starter cultures for home fermenters. Discover the benefits of Lactobacillus acidophilus with this premium starter culture that makes thick, creamy homemade yogurt with a classic tangy flavour.

Lactobacillus acidophilus, often simply called acidophilus, is one of the best-known beneficial bacteria found naturally in the human digestive system. It also occurs in traditionally fermented foods such as yogurt, where it has long been valued for supporting digestive health and helping to maintain a balanced gut microbiome. Including foods rich in live active cultures as part of your diet is a simple and delicious way to support everyday wellbeing.

With a Luvele Yogurt Maker, homemade probiotic yogurt is easy, economical and environmentally friendly. Choose the milk that suits your lifestyle, reduce single-use plastic from your weekly shop, and enjoy the satisfaction of making fresh, probiotic-rich yogurt whenever you need it.

Whether you're looking to support your digestive wellness, reduce food waste, or simply enjoy delicious homemade yogurt, Acidophilus starter makes it easy to bring the benefits of traditional fermentation into your kitchen.

Starter Health

Starters come in convenient sachets containing a perfectly balanced culture blend 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 Lactobacillus Acidophilus Starter contains 12 sachets, with each sachet culturing up to 2 litres of homemade yogurt. As an heirloom starter with live active bacteria, it can be recultured using yogurt from your previous batch for as long as you wish. Simply reserve ¼ cup of freshly made yogurt in the refrigerator and use it as the starter for your next batch.

Whether you're making homemade yogurt for the very first time or you're an experienced fermenter, Starter Health makes the process simple, reliable and rewarding. With easy-to-follow instructions, helpful video tutorials and expert support, you'll have everything you need to confidently bring traditional culturing into your kitchen and enjoy fresh, delicious yogurt whenever you like.

Dairy-free yogurt

You can also make dairy-free homemade yogurt with this Acidophilus Starter. Although the starter culture is grown in dairy, the trace amount of milk present is consumed by the beneficial bacteria during the fermentation process.

Lactobacillus Acidophilus Yogurt

Luvele

Rated 5.0 stars by 1 users

Ingredients

2 litre (2.1 qt) of full cream milk (whole or half and half)
1 sachet Lactobacillus Acidophilus starter

Directions

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.
Measure the required quantity of milk for your Luvele yogurt maker and pour it into a large, clean saucepan.
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.
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.
Pour approximately 1 cup of the cooled milk into the yogurt-making glass jar.
Open the starter sachet and add the entire contents to the milk. Whisk thoroughly for about 30 seconds until completely dissolved.
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.
Secure the lid on the jar and place it into the yogurt maker.
Slowly pour water into the base of the yogurt maker. Do not fill above the 'Tall' water level marked on the inside wall.
Place the cover lid on the yogurt maker.
Set the temperature to 43°C (109°F) and the timer to 10-hours using the digital control panel.
When the fermentation time is complete, carefully remove the cover lid, allowing any condensation to drip back into the water bath.
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.
Place the jar in the refrigerator for at least 6 hours to chill and fully set before serving.