The texture of goat-milk yogurt is only slightly different than yogurt made from cow milk, and the taste is just as scrumptious. Remember that goat milk yogurt will not be as thick as cow-milk yogurt.
By Carol Ekarius
- 1 gallon of goat milk
- 2 tablespoon of plain yogurt (used as starter culture)
Heat goat milk to 108 degrees Fahrenheit.
Use either plain yogurt or a freeze-dried, starter culture and add to milk. Use 1 tablespoon of yogurt per quart of milk or follow package directions on freeze-dried cultures.
Incubate milk with added culture at 104 F to 108 F, using a thermometer to check the temperature. Incubation can be done in many ways; you can wrap a heating pad around a jar, place the jar in a crock-pot or place it in the oven on low, but practice with water to be sure that a constant temperature is held. Use a thermometer to monitor it. Incubate for 6 to 8 hours, depending on taste.
Chill the yogurt before eating, being careful not to agitate or move the yogurt
Excerpt from the Popular Farming Series magabook Goats with permission from its publisher, BowTie magazines, a division of BowTie Inc. Purchase Goats here.
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