Luvele Pure Plus Review: My 24-Hour GAPS Yogurt Maker

Making GAPS yogurt at home gives you control over the milk, the starter and the full culturing time. In Gut and Physiology Syndrome, Dr. Natasha Campbell-McBride explains that the fermenting bacteria use lactose, the sugar in milk, and directs at least 24 hours of fermentation. A yogurt maker is useful here because it can maintain the warm conditions that the culture needs throughout that time.^[4]

I use the Luvele Pure Plus for my 24-hour GAPS yogurt at 110°F. I recommend it if you want to make that kind of long-cultured yogurt in a glass container, with control over both the temperature and the time. Its value is straightforward: you prepare the milk and starter, set the temperature and time, and leave the yogurt undisturbed until it is ready to chill.

The combination that makes sense for my kitchen is the two-liter glass jar, the water bath around it, and a timer that comfortably covers my 24-hour method. Those features work together. The jar holds the yogurt, the surrounding water supplies the heat, and the controls let you choose the conditions for the recipe you are following.^[1][2]

This review covers the current U.S. Pure Plus, model LPPYM300WUSA. That is the large-container version. If you have been looking at several Luvele machines, check the product name and container format so you are comparing the same one.

See the Luvele Pure Plus through my referral link.

Why It Fits My GAPS Kitchen

My family has followed GAPS since July 2024. I am a working, homeschooling mother of six, and I homeschool in the morning before my second-shift job. When I think about a kitchen appliance, I want to understand the work around it as well as the part it handles. With yogurt, there is a little preparation at the beginning, a long culturing period, and refrigeration afterward.

My raw-milk 24-hour GAPS yogurt recipe explains the method I use with the Luvele. It starts with a one-quart milk batch and includes the starter, temperature, culturing time, and chilling instructions. Keep it open for the milk preparation and starter quantities when you make a batch.^[3]

The useful part of having an adjustable maker is being able to select the settings that method calls for. The current Pure Plus has a timer of up to 36 hours and a temperature range of 78°F to 122°F, adjustable in two-degree increments. The 110°F setting and a 24-hour cycle are both within those controls.^[1][2]

Prepared yogurt also becomes an ingredient. My Full GAPS yogurt ranch dip uses finished yogurt, and the homemade whey method starts with an already cultured batch. If those are foods you are making, the yogurt has a practical place in the rest of your cooking. Follow each recipe’s ingredients and GAPS placement.

The Glass Jar and Water Bath

The yogurt mixture goes inside the removable glass container. The water goes around that container in the maker’s base. Keeping those two spaces clear is the first thing I would explain to someone opening the machine for the first time.

Luvele supplies a two-liter borosilicate-glass container with a silicone lid and a silicone sleeve for grip. The maker describes the surrounding water bath as a way to distribute heat evenly during incubation. Once culturing is finished, the container can go into the refrigerator for the chilling part of the method.^[1][2]

The setup order matters. With the maker unplugged, put the filled, covered glass container into the base first. Slowly add cold water to the tall line marked inside the base, without filling above it, then fit the outer cover. Adding the container first lets you judge the water level with the jar already in place. The maker must have water for operation.^[1]

For anyone choosing kitchen equipment partly around food-contact materials, the important distinction is the yogurt’s container: glass with silicone parts. The entire appliance is not made of glass. Its heating element sits in the base, outside the yogurt container. The manual identifies that element as aluminum and gives it separate cleaning instructions.^[1]

Using the Controls

The control panel has a combined TEMP/TIME control, plus and minus controls, and CONFIRM/CANCEL. You select the temperature and time before confirming the cycle. The manual specifically points out this order because confirming after only one setting starts the incubation before you have finished setting both.^[1]

Once the jar and water bath are ready, plug the maker in. The display starts at OFF. For my 110°F, 24-hour method, the control sequence is:

1. Use TEMP/TIME to select the temperature, then use the plus and minus controls to set 110°F.
2. Use TEMP/TIME to select the time, then use the plus and minus controls to set 24 hours.
3. Check both values, then press CONFIRM/CANCEL to begin.

Incubation is the warm culturing period inside the maker. During that time, the display alternates between time and temperature. The timer counts down in whole-hour intervals. At completion, the maker beeps three times and displays OFF. Unplug it before removing the jar, then refrigerate the yogurt as directed by your recipe. These are useful things to know before your first batch, especially if you are expecting a minute-by-minute countdown.^[1]

Choose a level spot where the machine can stay throughout the cycle. Luvele directs you to leave it undisturbed and avoid stirring the yogurt during incubation or at the end. Allow for lifting the outer cover carefully, too, because condensation can collect inside it.^[1]

Planning a Batch

The question to work backward from is when you want chilled yogurt available. A 24-hour cycle finishes a day after it starts, and the yogurt still needs refrigeration afterward. The timer finishing does not mean the full preparation is over.

For example, if you begin a 24-hour culture on Monday morning, it finishes Tuesday morning. You then allow for the chilling required by the recipe. Choose a start time that leaves someone available to move the finished jar into the refrigerator.

Capacity needs the same attention. Two liters describes the supplied container, not the guaranteed finished yield of every yogurt recipe. My linked raw-milk recipe starts with one quart of milk, and its doubling notes explain how to handle a larger quantity. Count the starter as part of the mixture when checking whether a recipe fits.^[2][3]

The single-container format gives you one jar to handle and refrigerate. You can portion the chilled yogurt afterward. If individual serving jars are important to you, consider that before choosing this format. The Pure Plus’s appeal is a shared batch in one glass container.

Choosing a Yogurt Method

The maker supplies the controlled incubation. Your recipe still determines the milk, starter, preparation, temperature, and culture time. Keep a complete method beside you so those decisions are already settled.

For the raw-milk GAPS method I share, use the full yogurt recipe and its notes. Luvele’s booklet also includes other recipes, including a basic yogurt and an SCD example with different preparation and settings. Those are separate methods. The GAPS recipe you choose should remain the guide for your GAPS batch.

There are also different yogurt preparations on WFLI. The thick yogurt made with gelatin and heat-treated milk and the Full GAPS coconut-milk yogurt have their own ingredients and instructions. Use those pages to choose a preparation that fits the food you intend to make. Having several temperature settings is useful when your complete recipes call for different conditions; it does not make every culture follow one universal setting.

Cleaning and Care

Cleanup has two parts: the removable yogurt container and the electrical base. Luvele says the glass container, silicone lid, and silicone sleeve are dishwasher-safe. The container and lid can also be washed in warm, soapy water, rinsed, and dried.^[1]

The housing is wiped with a slightly damp, soft cloth. Unplug the maker and let it cool before cleaning, empty the bath, and dry the heating element thoroughly before storage. Do not immerse the electrical base. This is a useful distinction when you are deciding where the appliance will live and how you will clean up after a batch.^[1]

The manual explains that some marks or discoloration on the heating element can be normal. It also gives cleaning guidance for that element. Keep the booklet available so you can check the actual care instructions when needed.

Who I Recommend It For

I recommend the Pure Plus for someone who wants to make GAPS yogurt at home and give the culture its full time at the chosen temperature. The glass jar, water bath and adjustable controls support that work together. It fits the 110°F, 24-hour method I use, and it leaves me with a batch of yogurt that can be chilled, served or used in another complete recipe.

The work to plan is milk preparation, setting up the water bath, leaving the machine in place, and chilling and cleaning afterward. Those are the parts of the process to allow for around the long, automatic culturing period. If you are looking for individual ready-portioned jars or need several batches culturing at once, the supplied format is one shared batch that you portion after chilling.

For a first batch, I would keep the process simple: choose the complete recipe, check what it needs, and decide when you will have time for both the beginning and the finish. You can find the wider equipment context in my GAPS kitchen equipment guide.

Find the Luvele Pure Plus I use through my referral link. Keep my 24-hour GAPS yogurt recipe beside you when you are ready to make it.

References

1. Luvele. Pure Plus Yogurt Maker Instruction Booklet, current U.S. manual linked from the manufacturer’s manual page. Basic Features; Operating; Cleaning and Care. Hardware setup, controls, completion, refrigeration, and cleaning instructions.
2. Luvele. Pure Plus Yogurt Maker, U.S. model LPPYM300WUSA. Current product description, features, and specifications, checked October 20, 2026.
3. Garnica, E. Raw-Milk 24-Hour GAPS Yogurt in the Luvele. WFLI recipe, batch quantities, incubation, and chilling notes.
4. Campbell-McBride, Natasha. Gut and Physiology Syndrome. 2020. “Food: What GAPS People Should Eat and What Should Be Avoided,” lactose discussion; “What We Shall Eat and Why, With Some Recipes,” “Yogurt, Kefir and Sour Cream” and “Instructions for Making Yogurt.”