PHOTO: Liliana Fuchs/Flickr
Carol Ekarius
January 18, 2016

Ingredients

  • 1 gallon of goat milk
  • 2 tablespoon of plain yogurt (used as starter culture)

Preparation

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

Also recommended:

Goat-farmer’s Cheese Recipe
Goat-milk Chive Butter Recipe
Goat-milk Mozzarella Recipe
Goat-milk Yogurt Recipe
Simple Goat Butter Recipe

Excerpt from the Popular Farming Series magabook Goats.



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