Goat's
Milk Yogurt
Bring 1 qt of milk to a rolling boil and allow to boil for 5
minutes. When the milk first boils, turn off the heat and stir
down
the foam, then return to low heat. This way the milk won't boil
over.
Add 1/3 cup powdered milk if desired for a thicker consistency.
Cool to 115°F.
Place 1 T yogurt starter into a 1 qt container and stir until
smooth. Yogurt starter can be obtained as a freeze dried
starter, or you can simply save 1 T from a store bought container of
yogurt. Just be sure your brand of yogurt has live
cultures - this will be indicated on the container.
Add 1 T cooled milk and stir well.
Slowly pour the rest of the milk into the container, stirring
constantly.
Cover the container and put it in a warm place or cover with a heating
pad and a towel. If you are not using
an insulated container, you must be sure to keep the milk warm.
You can purchase well insulated yogurt containers or
electric yogurt makers at Caprine
Supply
Do not put your yogurt container on a surface that vibrates (such as
the top of the refrigerator). The yogurt must rest
undisturbed for about 7 hours. The longer the yogurt sets, the
more sour it becomes.
If you are using fresh goat milk, please note that yogurt will not set
up properly if you are using milk from a newly
freshened goat. Be sure to use milk from a goat that has milked
through the winter or from a goat that kidded several months
earlier.
Save 1 T from your yogurt to use as the starter for the next
batch. Eventually, you will notice that the yogurt has a more
sour taste.
When you no longer like the flavor, begin the next batch of yogurt with
a fresh starter.