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–+ servings
Ebonie Garnica

Raw-Milk 24-Hour GAPS Yogurt in the Luvele

One batch of raw-milk GAPS yogurt from 1 quart milk and ⅓ cup plain live yogurt starter. Gently warm the raw milk to 110°F, then culture in the Luvele for at least 24 hours and refrigerate until chilled. Raw-milk yogurt can set softly.
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Minimum Culture Per Batch 1 day
Servings: 1 batch
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart raw whole milk Preferably organic; cow’s or goat’s milk.
  • 1/3 cup plain live whole-milk yogurt Previous homemade batch or additive-free commercial live yogurt used as starter.

Equipment

  • Luvele Pure Plus LPPYM300WUSA with 2-liter glass container, lid, water bath and outer cover
  • Food thermometer
  • Small stainless steel saucepan
  • Clean spoon or whisk and small starter-mixing cup
  • Covered glass refrigeration container

Method
 

  1. Prepare the starter and jar. Measure the ⅓ cup of plain live yogurt and let it lose its refrigerator chill while you prepare the milk. Have the clean Luvele glass container and the water-bath setup ready.
  2. Warm the milk gently. Put the quart of raw milk in the stainless-steel saucepan. Warm it gently, stirring and checking with the thermometer, to 110°F. Take it off the heat without letting it rise above 110°F. This is gentle warming, not the near-boiling heat treatment used for pasteurized milk.
  3. Mix in the culture. Stir a little of the warmed milk into the measured yogurt until smooth, then mix it through the rest of the milk. Transfer to the Luvele’s glass container. Check that the mixture is within the GAPS culturing range of 105°F to 113°F.
  4. Culture for at least 24 hours. Fit the container and covers into the prepared Luvele water bath. Select 110°F and allow at least 24 hours of culturing in the 105°F-to-113°F range. Begin the full culture period once the milk is in that range, and leave the jar undisturbed.
  5. Refrigerate before serving. After fermentation, cover the yogurt and refrigerate it in glass until completely chilled. Judge the set after chilling. Measure the finished yogurt when using it in another recipe, and keep a plain portion if you intend to start another batch.

Notes

Use only the measured yogurt starter in this recipe. The one-quart milk and ⅓-cup yogurt quantities are the GAPS Making Yogurt from Yogurt formula. Gently warm raw milk without exceeding 110°F; ferment at 110°F for at least 24 hours in the GAPS range of 105°F to 113°F. Refrigerate until fully chilled. Raw milk may give a softer, more liquid or lumpy yogurt. Twenty-four hours is the minimum culture, not a fixed total preparation time or a guarantee of zero residual lactose. The GAPS FAQ gives 36 hours or longer for especially sensitive people. For 2×, use two original-size batches and two culture cycles in one Luvele; two quarts plus ⅔ cup starter exceed its two-liter jar. Measure the finished yogurt when using it in another recipe. Homemade fermented dairy enters gradually under the GAPS sensitivity test and dairy-introduction sequence, including Step 4 when following that structure.

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