- 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.