Goats Milk Yogurt? - Homesteading Today
You are Unregistered, please register to use all of the features of Homesteading Today!    
Homesteading Today

Go Back   Homesteading Today > Livestock Forums > Goats


Reply
 
LinkBack Thread Tools Rate Thread
  #1  
Old 03/27/11, 06:02 PM
 
Join Date: Nov 2010
Location: Vermont
Posts: 984
Goats Milk Yogurt?

What is the secret to successful goat yogurt? I keep trying to make it the same way that I make cow's milk yogurt, but it just won't solidify. Do I need a different type of culture?
Reply With Quote
  #2  
Old 03/27/11, 06:23 PM
Alice In TX/MO's Avatar
More dharma, less drama.
 
Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
Posts: 30,482
Heat goat milk to 180 degrees. Cool to 115 - 120. Add culture (same as for cow milk). Incubate at 120 or so for six to eight hours.

I use a foam ice chest with an electric hot pad in it for yogurt making. I make a gallon at a time in four quart jars.
__________________
Alice
* * *
"No great thing is created suddenly." ~Epictitus
Reply With Quote
  #3  
Old 03/27/11, 06:46 PM
 
Join Date: Jun 2008
Posts: 2,355
I used to have problems getting it to thicken. I think the heating in the beginning is key. It always works when I heat it to 180-185. I have read a couple of places that you can just warm to 120, but I don't find that method to yield as thick a yogurt as if I heat it to 180 and then cool. You can also try adding in 1/4 cup of powdered milk per quart, just add after you heat and stir to dissolve.
Reply With Quote
  #4  
Old 03/27/11, 07:44 PM
doll maker/ ND goats
 
Join Date: Jun 2010
Location: Northern Maine
Posts: 482
I heat my milk to just below a boil....cool it down for 20 to 30 minutes and take out about a half cup to mix the yogurt starter with, add it to the cooled milk and put it in the yogurt maker. 8 to 12 hours later its done.
Reply With Quote
  #5  
Old 03/27/11, 08:19 PM
 
Join Date: Mar 2004
Location: Texas
Posts: 328
Quote:
Originally Posted by Alice In TX/MO View Post
Heat goat milk to 180 degrees. Cool to 115 - 120. Add culture (same as for cow milk). Incubate at 120 or so for six to eight hours.

I use a foam ice chest with an electric hot pad in it for yogurt making. I make a gallon at a time in four quart jars.
Thanks for the ice chest tip! We love yogurt here and I have been hoping to find a way to make more than a pint at a time
Do you flavor yours? If so, when do you add the fruit?

Thanks

Shere
Reply With Quote
  #6  
Old 03/27/11, 08:33 PM
Natural Beauty Farm's Avatar
Flying Farm Nubians
 
Join Date: Feb 2003
Location: SW-VA
Posts: 910
To make "custard style" just hang in flour sack for a few hours.

We add strawberries after its all done. Yummy
Reply With Quote
  #7  
Old 03/27/11, 08:37 PM
Alice In TX/MO's Avatar
More dharma, less drama.
 
Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
Posts: 30,482
The drained yogurt is what they sell as Greek Yogurt in the upscale stores for megabucks.

I like my homemade yogurt ....

1. With homemade granola
2. With bananas and blueberries
3. With dewberries or blackberries
4. With bananas and molasses
5. With honey and strawberries
etc etc etc
__________________
Alice
* * *
"No great thing is created suddenly." ~Epictitus
Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 08:40 AM.
Contact Us - Homesteading Today - Archive - Privacy Statement - Top - ©Carbon Media Group Agriculture