How to Make Goat Milk Yogurt
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- Опубліковано 10 вер 2024
- Have an abundance of goat milk? Goat milk yogurt is a quick and easy solution that makes a delicious, healthy breakfast (or our favorite, an alternative to sour cream). It only takes a few simple tools and less than an hour to make (plus 5-8 hours ripening time). This recipe is adapted from Mastering Basic Cheesemaking by my mentor Gianaclis Caldwell, an excellent book we recommend for all budding cheesemakers.
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A friend of mine asked if i had cow's milk wanting to make yogurt. I told him that i only have goats. He said that you can't make yogurt from goat's milk. I'm going to send him your video.
I'm glad I can help you prove your point! You can most certainly make goat milk yogurt just as easily as cow.
So Greek yogurt no need to add in prebiotic?
Thanks Westi! I’ve been wanting to try yogurt with all this milk! 🐐🐐🐐
A perfect project for the weekend! Works with frozen goat milk as well if you've been saving some.
Oh! Good to know you can use frozen milk! How long does frozen milk last? 6 months? Also, can you link to where you bought your thermometer? Thanks!
Does the yogurt become goat's milk yogurt, even using whole (cows) milk starter? I ask because my friend is on a restrictive diet that does not include cows milk.
@@barbaramanning8299 I wouldn’t risk it. You can order cultures online and some specialty stores carry them (brewing supply stores sometimes have them in stock). I use the cow yogurt because it’s easy to get at any grocery store, but I don’t have sensitivity to cows milk.
If you let sit in fridge for 10-18 hrs much firmer. If you strain in tge fridge in a yogurt strainer to take out whey water it will become goat milk greek yogurt with much higher protein conten than regular yogurt
Great tips! Thanks for sharing. 🙂
What is the purpose of super heating, besides pasteurization? Is that what keeps your yogurt from being runny? Yogurt I've made from my goat's milk never has the semi-solid consistency of that from cow milk.
Yep, it has everything to do with texture and consistency! If you don't heat it enough it will be runny. I prefer a thicker yogurt.
Thank you for this!
You're welcome! Hope your yogurt turns out great.
Ist that Celsius or Fahrenheit? 185?
Fahrenheit! I'll add that to the video description. Thanks!
You make your yogurt like I do. Question, the Nancy starter you used, is it a cow’s milk yogurt? Can cow and goat be mixed?
Yes, it's cows milk yogurt and you can certainly combine the two. If you want a pure goat product, get freeze-dried yogurt cultures. :)
I make yogurt with cow's milk and it comes out fine but my goat milk yogurt always comes out runny, more like kefir. Any idea what I'm doing wrong?
Let me see if I can help. 🙂What kind of culture are you using and how much? What temperature are you heating the milk to? Are you using raw milk or pasteurized?
@@twinpeartutorials8840 I thought I'd try again before responding. I use raw goat milk and goat milk yogurt bought at Whole Foods. This time I made it in a two pound jar with any 1.5 tablespoons of yogurt. I have to admit, I don't have a thermometer. Usually, when I make cow milk yogurt I use raw milk. I boil it then I let it cool down. I use my little finger as a thermometer. I bend it, dip it in the milk and count four seconds. If I can tolerate the heat I mix it with the culture. Usually, it works. This time, I decided to keep the goat milk at a higher temperature and let it sit in a warm place for almost 48 hours. The consistency was more like pudding this time. This is slightly better but it's still not the consistency of course milk yogurt.
@asya9507 I'm having the same problem.. Did you figure it out?
@@tinawall8360 nope. Still comes out on the runny side. Do you have a thermometer? Maybe I should buy one and stop being so stubborn! 😂
180 temp destroys probiatics shoulf be between 90 and 110
If you're trying to keep a raw product, I agree. The temperature I recommend has a thicker consistency. It all depends on your goals for your yogurt! 😊
Too much technical... Just boil the milk and let it cool once you have frothy milk bubbling. Once it cools to room temp you add the yogurt spoon. Too much technical by thermometer and all.. No need for it. In India we make ghee by making butter from yogurt.
It is definitely easy once you try it a few times! I'm the kind of person who needs to follow a recipe first, and then once I'm comfortable with that, move on to doing it my own way. This video is just to help people get started, I hope they experiment with all kinds of things (straining, higher and lower temps, adding in flavors, etc. etc.) as they get comfortable with making yogurt. 🙂
Excellent video. Love the pot what brand and size is it?
Thank you! The pot in the video is made by the Denmark brand 6 qt (I think) and actually has a strainer insert that is great for draining cheese as well. I really like the thickness of the bottom and walls of the pot, not too thin. It's great for making jam as well!
the music in the background is so damn annoying. thank you
This is one of my older videos. I received the same feedback back then and no longer use music in my tutorials.
You’re supposed to wait for it cool off before you add the yogurt.. you killed the bacteria
You're correct, if you add the cultures at 185 degrees it will kill them and it will not turn into yogurt. In this tutorial I don't add the cultures until the milk is cooled to 125 F.
@@twinpeartutorials8840 yes sorry I commented too early