Goat Milk Yogurt

Homemade Goat 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 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.

Making Yogurt

Since I already pasteurized the goat milk, I only heated the milk to 110 degrees Fahrenheit, the correct temperature for the yogurt culture to grow. I used powdered yogurt starter to culture the milk. The instructions are the same as making yogurt from cow’s milk.

Basic Instructions:

  • Heat milk to 110-112 degrees Fahrenheit
  • Sprinkle powdered culture over milk or add 1 Tbsp of plain yogurt and stir
  • Pour into containers
  • Place in 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

For an even easier recipe, see my post ‘The Easiest Way to Make Yogurt.’

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 or equipment was not clean – pasteurize milk 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 used 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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