How to Make Goat Milk Yogurt – You probably don’t own a herd of dairy goats unless you live on a farm, and that’s okay (we promise). Grocery stores all around the country carry pasteurized goat’s milk, which makes creating batches of homemade easy. Goat milk yogurt is frequently a good substitute for people who are allergic to or sensitive to cow’s milk because of its low lactose content. To prepare this handmade goat milk yogurt, Eivin and Eve Kilcher, the authors of Homestead Kitchen, recommend using a yogurt maker or a covered refrigerator large enough to hold two 1-quart pint jars and a candy thermometer.Yogurt Made with Goat MilkReprinted from Eivin and Eve Kilcher’s Homestead Kitchen: Tales and Recipes from Our Hearth to Yours.
Also Read : How to Make Goat Milk Soap Step by Step !
How to Make Goat Milk Yogurt
List of Ingredients: Ingredients
- Two quarts of goat’s pasteurized milk
- Two tsp finely ground gelatin
- 1/2 cup live-culture plain yogurt or 1 packet (5 grams) of freeze-dried yogurt starter
- A 9-quart flip-lid cooler or a yogurt maker
- A candy thermometer
Guidelines
First Step,
Transfer ¼ cup of the milk into a small bowl, then evenly scatter the gelatin on top; do not stir or pour it in a heap. To let the gelatin bloom, let aside. Transfer the leftover milk into a sizable saucepan and fasten a candy thermometer to the pot’s edge. Over medium heat, bring the milk to 180°F. Once it reaches that temperature, turn down the heat to low and keep it there for 20 minutes, stirring frequently.
Step 2,
Take off the heat and allow to cool. Once the milk reaches a temperature of approximately 120°F, whisk in the gelatin mixture until fully incorporated. Allow the milk to cool down to a temperature of 108°F. You can immerse the pot in an ice bath to expedite this procedure. As directed on the packaging, add the yogurt starter culture or powdered yogurt culture. Mix well with a whisk, but do not beat too hard—you want to treat your yogurt culture gently because it is living.
Step 3,
Boil some water and pour it halfway into a cooler. Fill the two 1-quart jars with the cultured milk, cover them with lids, and place them in the water. Once the yogurt maker or cooler is closed, let it sit for five to ten hours. The yogurt will become more tangy and hard the longer it incubates.
Step 4,
Once the yogurt is prepared, keep it chilled until you’re ready to serve. It works best when used in a few weeks.