05
Jul
This should happen at around 170 f 77 c to 180 f 82 c. Thermometer optional yogotherm or small cooler with 2 mason jars and lids.
Sterile container with lid for incubating quart canning jar is a good choice optional for firmer yogurt 1 tbs.
Making goat milk yogurt. Fill a cooler halfway with boiling water. Transfer the cultured milk into two 1 quart jars sealing with lids and set them in the water. Close the cooler or yogurt maker and incubate for 5 to 10 hours.
The longer it incubates the more firm and tart the yogurt will be. When the milk reaches the correct temperature gently stir in the yogurt starter and mix well. Pour into 2 quart jars or 4 pints.
Allow it to incubate at a steady warm temperature 110f for 6 12 hours. I like mine at about a 6 8 hour incubation the longer you let it sit the more tart or sour tasting it will be. Remove the goat milk from the heat and allow to cool to at least 115 f 46 c.
For faster cooling place the container of milk in a pan or sink of cold tap water. While the milk is cooling set up the proofer with the wire rack in place and the temperature at 120 f 49 c. Measure about 1 tablespoon of yogurt per quart of milk and pour into the bottom of your container.
Pour the warm milk in on top of the yogurt culture making sure the culture gets mixed in thoroughly. Clean utensils are a must. Culture the yogurt for 6 8 hours.
2 quarts of raw goat milk or raw or pasteurized cow milk 2 tablespoons high quality yogurt or two frozen cubes of yogurt in a glass measuring cup or jar. Thermometer optional yogotherm or small cooler with 2 mason jars and lids. Heat milk to 180.
Remove from heat and let cool to 115. Heat 2 us quarts 1 9 l of goat s milk in a dutch oven. Slowly heat the milk until little bubbles form around its edges.
This should happen at around 170 f 77 c to 180 f 82 c. Try to use the thickest and freshest goat s milk that you can find. Measure the milk s temperature with a candy thermometer.
It is said to be less inflammatory than cow s milk. Goat s milk yogurt recipe my method for making. Pour the goat s milk into a saucepan using a thermometer heat it to 180 f 82 c 2.
Remove the saucepan from the heat and let the milk cool to 110 f. If you want to speed up the cooling sit the saucepan of milk in a little cold water. 1 gallon raw goat milk 1 2 cup yogurt starter your favorite flavorings honey sugar cinnamon berries etc pour 1 gallon of raw goat milk into the instant pot and seal the lid.
To make yogurt you will need. 1 quart pasteurized goat milk. 1 4 cup plain yogurt with active cultures.
Sterile container with lid for incubating quart canning jar is a good choice optional for firmer yogurt 1 tbs. Capra powdered goat milk from the affiliate link below if you need to avoid cow s milk. Pour heated milk into clean canning jars and cool either by sitting on the counter or in a cool water bath until the temperature drops to 115 f.
Use a clean whisk to mix the yogurt starter into the cooled milk. Place the jars into the oven with the light on for 12 24 hours. The light should provide a consistent heat of about 110 f.