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.

Panko and Yogurt Baked (fried) Chicken

Pretty much all online breaded chicken recipes call for eggs and flour and I don't prefer it that way, I like more crunch and flavor and less grease, to do things a little differently.  I decided to use the last bit of greek yogurt in the fridge. Generally mine is homemade but any store bought plain flavored yogurt works. These by far are the best breaded chicken breasts, all juicy and in their crunchy glory. ALL of my children ate this chicken and enjoyed it {now that is definitely something worthy of writing about}....

Ingredients:

4 boneless, skinless chicken breasts, rinsed and trimmed of any fat

1 cup plain greek yogurt

2 cups Italian panko bread crumbs

dash of salt, or pepper or any seasoning mixes or packets you want, we've done ranch and taco both were fabulous

Preheat oven to 375 degrees.  Lightly grease a baking sheet like olive oil because it makes a crispier crust on the chicken.

Rinse each chicken breast and pat dry.  Set aside.

Put the yogurt Into a medium mixing bowl.

In another mixing bowl or a ziplock bag, I prefer it in the bag because it makes for easier clean up  I can just chuck it. Add the panko bread crumbs and a dash of kosher salt, or seasonings.

Roll each chicken breast in the Greek yogurt, until you have a nice layer on each side.  

Then, roll the yogurt covered chicken breast in the bread crumbs, until completely coated on each side.

Place each chicken breast on lightly greased baking sheet.  Repeat for each chicken breast.

Place in oven {uncovered} for 25 to 30 minutes, I like to turn them over halfway through to get it really crisp on both sides, bake until the chicken is no longer pink in center.  

We eat it with baked green beans and baked potatoes, it all goes in the oven and finishes around the same time.

Yogurt from Powdered Milk (a great way to get some calcium and use your food storage)

2 3/4 C nonfat dry milk

2 qts water (8 CUPS)

2T-1/2 C plain yogurt- make sure it says 'contains' live and active cultures otherwise it won't work. I like to use Greek yogurt.  I can get away with using a smaller amount.

Before you start, make sure all the utensils and pans and things are very clean.  You will need 4 pint or 2 quart sized jars, a big pot, a wire whisk or a big mixing spoon. It also helps to have a thermometer and crock pot.  And perhaps a funnel depending on the steadiness of your hands.

I mixed about 4 cups water and the powdered milk in a big pot with a wire whisk,  until it was completely incorporated. Then I put it a pan on the stove with the rest of the water. Heat this to 180 degrees - I used a candy thermometer- and stir often so it doesn't scorch. After it reaches 180 remove it from the heat and let it set until it reaches about 110- 115 degrees. I put a lid on mine and went about my housework.

Take out 2 c of the cooled milk from the pan and mix with the plain yogurt. Then add it to the remaining milk. Stir to dissolve it completely.  At this point you can add honey or sugar or whatever sweetener you like.  Pour very carefully into your jars and put the lids and rings on.

Every person who makes yogurt has their preferred method to culture it.  But since I am the one writing this I will put my own way.

I fill my crock pot with hot water that is about 120 degrees, and put the filled jars into the water and put the crock pot lid on.  I cover the whole thing with a bath towel to keep it warm and then walk away.

Let it sit in the warm water overnight, usually about 5-8 hours.  The longer you leave it the more tangy it is. I have left it as long as 24 hours and it was still great.

After it has set go ahead and play around with it adding fruit and granola...whatever you like in your yogurt.  I personally like lemon extract and a bit of honey in mine.  Caitlyn likes hot cocoa powder in hers, Anthony likes jam...

You can strain it through cheese cloth or a coffee filter and use it in place of mayo or sour cream in a pinch.

Store covered in your fridge, it will last several weeks unopened.
Once opened though eat within 3-4 days.

If you line a colander with cheese cloth or muslin and drain out the whey it makes a nice greek style  yogurt, or let it drain even longer and use it in place of cream cheese.

Ok Bye!!!