How to Make Goat Milk Yogurt

How to Make Goat or Cow’s Milk Yogurt

I’m so excited to have enough extra goat milk to make a batch of yogurt. I’m getting about two quarts of milk a day from one of the does and it is so delicious! My goal was to have enough milk for my coffee, our cereal, baking, yogurt, and maybe some cheese. Maybe someday I’ll have enough for a batch of homemade soap too. Until then, I’m happy to have enough for fresh use and some goat milk yogurt.

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One quart of delicious goat milk!
One quart of delicious goat milk!

This milk doesn’t taste like I expected. There’s no ‘goaty’ flavor at all. The cream content is fairly low compared to the raw Jersey milk I was buying from a local farmer, but that’s ok. Since the cream doesn’t rise to the top as readily as cow’s milk, I probably won’t be making butter or whipped cream from the goat milk.

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How to Make an Easy Batch of Yogurt

Here are the step-by-step instructions to make a batch of yogurt from cow milk or goat milk:

  • Heat milk to 180 degrees Fahrenheit
  • Hold milk at 180 F for 1 to 15 minutes for a thicker batch of yogurt
  • Cool milk to 110 to 120 F
  • Add starter culture to a clean bowl and add a few drops of the milk at a time and combine thoroughly to prevent lumps
  • Mix starter culture with the rest of the milk and combine thoroughly
  • Pour into sanitized containers
  • Place in a yogurt maker (or keep at 110 F), do not disturb
  • After 8 hours, tip the container slightly to see if yogurt is ‘set’
  • Remove from yogurt maker when it reaches the desired consistency


When Something Goes Wrong:

Sometimes yogurt doesn’t come out perfectly. There are a number of reasons that a batch might not turn out. Here are some of the more common problems that can occur:

  • Yogurt smells bad, tastes off, or is slimy – milk had bad bacteria in it, the starter culture was old, or equipment was not clean – pasteurize milk, use a new starter, and sterilize equipment.
  • Milk didn’t turn into yogurt – culture was too old or milk was too hot when culture was added – this will kill the good bacteria.
  • Yogurt is runny – temperature was not kept stable at 110 F or low-fat milk was used (add powdered milk to low fat milk before making yogurt to thicken it).


Do you make your own yogurt? Have you ever made goat milk yogurt? Did it taste ‘goaty?’

 

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