Goat Milk Yogurt

Homemade yogurt is easy to make, and as you become more familiar with the process, you’ll be whipping up this recipe regularly! Use goat milk yogurt for breakfast, dips, or dressings. 

Prep time: 5 minutes
Cook time: 30 minutes
Incubation time: 7-10 hours
Total time: 7 hrs 35 min - 10 hrs 35 min

EQUIPMENT NEEDED:

• Thermometer
• Saucepan
• Whisk
• (optional) Mason jars
• (optional) Cheesecloth

INGREDIENTS

• 4 cups of water
• 4 scoops of Good Goat Milk Powder
• Yogurt starter (or 2 tablespoons of store-bought plain yogurt)

METHOD:

1. Prepare your equipment - ensure all of your equipment is clean and sterilized to prevent unwanted bacteria from affecting your yogurt.
2. Whisk together water and goat milk powder in a large saucepan until it is smooth and without any lumps.
3. Place the saucepan over medium heat and gradually heat the milk to 180°F. Make sure to stir constantly to prevent scorching the milk.
4. Once the milk reaches 180°F, remove it from the heat and cool to a temperature between 112°-116°F. This can take about 1-2 hours, but if you want to speed up the process, you could place your saucepan in an ice bath. Make sure to monitor closely.
5. Mix one cup of warm milk with your yogurt starter or two tablespoons of store-bought plain yogurt in a separate smaller bowl. Stir your yogurt starter mixture back into the rest of the cooled milk.
6. If you are using separate jars, pour the yogurt mixture into the jars now. Cover the entire container with a lid if you are incubating in a large container. Incubate yogurt for 7-10 hours.
7. Create a warm environment for the yogurt to ferment by placing the container(s) in an oven with the light on or using a yogurt maker. An oven with the light on is often a warm enough environment for incubating.
8. Check yogurt after the first 4 hours and again every hour or so for thickness and taste. The yogurt is done when it moves as one unit and isn’t runny liquid.
9. If you want a thicker consistency, you can strain the yogurt through a cheesecloth once the yogurt is done.
10. Once you are happy with the thickness and taste of your yogurt, place the containers in the fridge to let them cool for a few hours or overnight. This process will help the yogurt set.
11. Enjoy!

Notes

• Yogurt starters: you can use any store-bought plain yogurt as a starter that has active live cultures. You can also use some of your previously made homemade yogurt! If you buy a yogurt starter from the store, powdered or freeze-dried, make sure to follow the manufacturer’s instructions. When looking for a yogurt starter, look for Lactobacillus bulgaricus and Streptococcus thermophilus. Other good bacteria include Lactobacillus acidophilus and Bifidobacterium lactis.
• Add honey or fresh fruit to the yogurt once the yogurt is made for some added sweetness.