How to Make Homemade Goat Milk Yogurt

Ingredients

1 quart Goat Milk

3 tablespoons premade yogurt, any plain yogurt will do. Natural food grocery’s often carry goat milk culture.I generally save some from the last batch to add into the new one.

Directions

Heat milk to a scalding 180° F. Let cool to 110° F. Add yogurt or culture. Pour yogurt mixture into jars or glasses or earthenware containers. Cover jar with clear plastic wrap. Place jars in large pan of warm water. Maintain water at 100-120° F or set over pilot light on stove. Then cover with a towel. The yogurt will take 5 – 6 hours to thicken (dried yogurt culture takes longer). 

I use an instant pot set to warm. 

Refrigerate once the mixture has thickened. 

*Note: Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1. You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.