How to Make Your Own Goat Milk Yogurt

Goat milk yogurt combines the health benefits of goat milk and probiotics. What a combination! Goat milk has long been known to be an elixir of sorts. Goat farmer and well known illustrator/author Tasha Tudor states, "I attribute my health to two things: Gardening and goat milk." This, indeed, offers sage advice to those seeking a healthy lifestyle.

Goat farmers have long been celebrating the use of the milk in a great variety of cheese. However goat milk yogurt is a lesser known product. Commercially, Jennifer Bice of Redwood Hill Farm has been creating her yogurt since 1968. A leader and pioneer of the goat industry, Jennifer produces a European style yogurt from Grade A (goat) milk with a "special blend of living cultures." Other commercial producers such as mainstream Dannon and Yoplait introduced their proprietary blends. In our hectic world full of fast food, grab a bite meals, it seems stomach and digestive ailments are plaguing more people every day. Physicians commonly recommend yogurt after a course of antibiotics to increase the digestive flora. Unfortunately antibiotics are on a seek and destroy mission and frequently knock out the beneficial bacteria in the digestive tract. The consumption of yogurt assists in the re population of the digestive system.

Lactobacillus and Bifidobacterium, are the most widely used probiotic bacteria. In addition to the health benefits, lactobacillis produces lactic acid which provides the familiar yogurt flavor, slightly sour and acidic.

If you would like to make your own yogurt, there are a variety of methods. Several companies offer small counter top yogurt makers. Small jars, lids and a warming module were included in the set. Instructions offered with this product simply give directions for warming the milk, adding live culture and then plugging in the warming module for a specified period of time. The Salton company offers a currently offers a larger counter top model, perfect for small batch production. A lower tech method can be improvised with an oven pilot light, a thermos, or even the warming shelf of a wood stove. More on this to follow.

Yogurt made at home typically is not as thick as commercial blends. A check of the commercial variety will often show the addition of gelatins, which serve to add viscosity to the normal consistency. Some home yogurt producers will add powdered milk to produce a thicker gel. Sugar is another commercial additive. This is another controllable factor for the home producer. If sugar is an issue, simply don't add sugars or sweeteners. Often fresh fruit or berries offers enough natural sugar without adding any other type of sweeteners. Maple syrup is also an option. This will add the distinctive maple flavor which is delicious when served with granola. If the yogurt is to be served as a dip or made into a drained cheese then sugar should not be included in the recipe.

Yogurt cheese is very simple to make. Simply make the yogurt, according to the recipe, then drain it in a very fine cheesecloth. Add salt to taste for flavor and to assist in the draining process. Double the cloth as the yogurt will be thin. Line a pot with the cheesecloth, gently pour or ladle the yogurt in, gather up the corners of the cloth and hang. This will produce a soft cheese which is perfect to add fresh herbs, scallions, peppers or any number of seasoning to. A great way to enjoy the benefits of the probiotics.

So if yogurt making is of an interest follow this simple procedure: Organize supplies.
1 wide mouth thermos
1 quart of goat milk
thermometer
1 container of Dannon plain yogurt or yogurt culture purchased from a health food store or cheese making supply house

First, fill the thermos with hot water to warm it. Heat the goat milk in a saucepan on the stove to 100 degrees F. Add 2-3 tablespoons of the plain yogurt, stir until blended. Pour the hot water out of the thermos and pour in the warmed milk. Cap the thermos tightly and wrap in a thick blanket or towel. Allow to rest overnight (8-10 hours). Uncap and enjoy this fresh and simply made product. Flavors, fruits, herbs and other ingredients can be added at this point. Chill if desired. Save out 2-3 tablespoons of your homemade blend to start for next time.