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Posted on March 14 2017

Berries are loaded with vitamins, minerals and micronutrients that are great for your health. They are the perfect low sugar, high fibre fruit to add to homemade yoghurt even before fermentation!

The result is the prettiest pink yoghurt ever and bursts of cultured berry juice in every mouthful!

Note: Berry yoghurt may not stay firmly set in one mass like homemade plain dairy milk yoghurt. The water content in berries causes the yoghurt to separate. Don’t be alarmed by this – you have not done anything wrong nor has your yoghurt curdled! Homemade yoghurt is free from the additives and gums that often stabilise store bought berry yoghurts. 

Pretty pink whey: Don’t waste it. Consider adding it to smoothies.


  • 1 cup of fresh or frozen organic mixed berries – (I used frozen)
  • Milk (quantity depends on the capacity of your yoghurt maker)

Note: for information on milk please read “Help! Which cow’s milk should I buy to make yoghurt?


NOTE: Refer to; ‘how to make 24-hour yoghurt made with cow’s milk - step by step for more detailed yoghurt making instructions.

1.  Measure the appropriate quantity of milk to fill your Luvele yoghurt maker and pour into a large, clean saucepan.
2.  On the stovetop heat the milk to 180° F (82° C) which is just before boiling point.
3.  Remove from the heat and let cool to below 110° F (43° C).
4.  Add the amount of starter culture specified on your specific cultures instructions and gently whisk it in.
5.  Place the berries into the yoghurt making bowl.

6.  Gently pour the milk (with starter culture added) over the berries.

7.  Put the lid on the glass yoghurt bowl and place into your Luvele Yoghurt maker and switch it on.
8.  The fermentation is complete after anywhere between 12 and 24 hours. For more information please refer to “Making Yoghurt - Fermentation time & temperature makes all the difference”.
9.  Transfer the homemade mixed berry yoghurt to the fridge for at least 6 hours to set before eating.

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