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.

How to make homemade goat cheese from fresh milk, farm cheese.

 

** Tools needed:

• A 3-6 quart pot - You need a pot made from a non-reactive metal(basically not copper or aluminum) that can hold at least ½ gallon of liquid deep enough for your thermometer to work. I usually use a 3-quart cast iron enamel dutch oven, but a stainless steel sauce pot is fine too.
• Thermometer - A clip-on candy thermometer like this one works well, but I usually end up using a more reliable Thermapen instant read thermometerto double check, just in case the candy thermometer is moving a bit slow.
• Large flour-sack style dish towel - One of those thin, linen dish towels (like the kitchen towels you don't care about). Do not use a terrycloth or textured towel.

Ingredients

• ½ gallon goat milk
• ¼ cup water
• 1 teaspoon citric acid ((rounded tsp))
• 1 teaspoon diamond crystal kosher salt
• dried herbs

INSTRUCTIONS

 

• Combine citric acid and water in a measuring cup and stir to dissolve. Pour goat milk into large, non-reactive pot, with candy thermometer attached, over medium heat. Add water and citric acid mixture. Stir to combine.
• Continue stirring every few minutes until the mixture hits 185°F. This can take anywhere from 15-30 minutes, depending on your pot and burners.
• Meanwhile, set up your cheese-straining system. Line a large colander with a clean flour-sack dish cloth, and tuck the edges of the cloth through the handles of the colander. Put the colander inside of a 6 liter Cambro bucket. Optional: Use chip bag or binder clips to hold the towel in place.
• When the milk mixture reaches 185°F degrees, remove it from the heat, and let it stand for 15 minutes. It will begin to separate into curds and whey.
• Pour the goat milk into the towel-lined colander. If you have a smaller colander, you may need to pour in batches.
• Gather the towel tight through each handle of the colander to create as much of a taught, bag-like shape as you can, with the towel suspended inside the colander. Use the clips to hold the towel in place.
• After about an hour, scrape the goat cheese into the center of the towel in the colander. Gather the ends of the towel together and twist to form a bag with the goat cheese in it. Squeeze gently to express excess whey. Clip the bag to the side of the colander and let it continue straining. Periodically squeeze the bag to press out excess whey.
• For a creamy, spreadable goat cheese, let the mixture strain for 3-4 hours. For a firmer, more crumbly goat cheese that can be formed into a log, let the mixture strain for 5-6 hours, or even up to 8 hours.
• When the cheese has strained to your desired consistency, untwist the towel and scrape down the sides. Then transfer the cheese to a bowl.
• Add the salt to the cheese and mix to combine. Adjust salt to taste. If you’re making plain goat cheese, you’re done! Transfer the mixture to an air-tight container and refrigerate. If you’re adding flavors, mix them in now, then transfer to an air-tight container and refrigerate.

Goat Cheese Log Recipe

• Dollop the goat cheese onto a clean cutting board and gently push and roll it into a log shape. Don't apply too much pressure; use quick, decisive motions. If if is too sticky or messy to do this immediately, refrigerate the goat cheese for 30-60 minutes before rolling, or roll it using plastic wrap or wax paper.

 

RECIPE NOTES

• Kept refrigerated, goat cheese will stay good for up to 3 weeks. Press plastic wrap against the surface of the cheese to keep it fresh.
• Goat cheese can be frozen in a log, wrapped in plastic inside a plastic bag, or in a container with a sheet of plastic wrap pressed against the surface for up to 6 months. Defrost overnight in the fridge.
• Goat cheese + bagels is a winning combo.

Two quick tips: 

• Citric Acid - The key ingredient that will encourage the goat milk to separate into curds and whey. Usually found with the canning supplies, though it can also sometimes be found near the instant pudding/jello mixes, spice aisle, or baking aisle. You can also order it online.
• Salt - I use Diamond Crystal Kosher Salt which half as salty as other brands. If you're using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half to start. You can always add more if you

*Vinegar or lemon can also be used in place of citric acid to encourage the curds and whey to separate when making cheese from goats milk. This makes the goaty flavor too much for some people so not a preferred method for me.

BONUS: GOAT CHEESE LOG RECIPE

If you want to roll your homemade goat cheese into a log, you'll need to strain it for at least 6 hours. The more liquid you remove from the cheese, the firmer it will be and the easier it is to roll into a log.

To roll the goat cheese into a log, dollop it onto a cutting board and use clean hands to gently push and roll it until it forms a log. Don't press too hard, it will smear.

 

Goat’s cheese spread

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Keto Cordon Bleu casserole style

Yield 8
Bake time 40 minutes

Topping

• 2 ounces pork rinds
• ½ cup Parmesan cheese, shredded
• ½ teaspoon salt
• ½ teaspoon garlic powder

• 5 pounds chicken breasts, about 8 pieces
• Salt and black pepper to taste
• 8 slices ham
• 8 slices Swiss cheese
• 3 tablespoons melted coconut oil

1. Preheat oven to 350°F.
2. Put pork rinds, Parmesan cheese, garlic, and 1/2 teaspoon of salt in large ziplock bag and mash with your hands it rolling pin until it’s fine crumbs. Set aside.
3. Take each chicken breast and halve them lengthwise so that you have six pieces.
4. Lay the chicken into a 9x13" casserole dish. Season with salt and pepper.
5. Place the slices of ham on top of the chicken.
6. Layer the Swiss cheese on top of the ham.
7. Spread the pork rind mixture over the top of the casserole. Drizzle on the melted coconut oil and mix it into the crumb topping with a fork. The topping will clump together somewhat.
8. Bake the casserole uncovered at 350°F for 40-45 minutes, until the topping has browned and sunk into the melty cheese. Test the chicken with a thermometer to ensure that the chicken has reached 165°F.
9. Cut the casserole into six pieces and serve.

Keto Chicken wings

Ingredients

• 3 pounds of chicken wing segments 
• 4 tbsp sugar free avocado oil mayo 
• 1/4 cup parmesan cheese (shredded)
• salt & pepper

Preheat oven 350

1. Wash chicken wings under cold running water and pat dry with a paper towel. Season generously with salt and pepper.
2. In a medium-sized bowl, use your hands to cover the chicken with avocado oil mayonnaise. Make sure the chicken is fully covered in mayo in a nice even layer.
3. Lightly grease a baking dish with some oil and place the chicken breasts into it. Sprinkle equal amounts of shredded parmesan cheese onto each chicken breast.
4. Bake in a preheated oven for 40-45 minutes until the chicken is fully cooked and the parmesan cheese has turned golden brown. (If you have a meat thermometer it should read 165°F at the thickest part of the chicken to make sure it's fully cooked and safe to eat.

PREP TIME5 minutes

COOK TIME40 minutes

TOTAL TIME45 minutes omg
Yield 6 servings 

Real Food Slow Cooker CHEESESTEAK (GROUND BEEF)

• 
  
• 
  
• 1 lb ground beef
• 1 clove garlic
• black pepper to taste
• 1 large (or 2 small) onions sliced thinly
• 1 large green pepper de-seeded sliced thinly
• 1 1/2 cups thickly sliced mushrooms (optional)
• 2 tablespoons flour
• 2 teaspoons Bragg's liquid aminos 
• In a small bowl, mix together half a teaspoon each of garlic salt, onion powder, oregano, pepper, thyme, basil, parsley, and regular salt and a teaspoon of lemon. (Some people use Italian dressing mix instead).
• 1 cup of shredded mozzarella 
• 8 slices provolone
• 8 hamburger buns or hoagie rolls
• 
  

1. Brown ground beef and garlic in a pan. Try not to break the beef up too much, you want to have the pieces a good size. Drain any fat.
2. Place beef, onions, green pepper and mushrooms (if using) into a slow cooker. Toss with flour.
3. Pour spice mix over top of mixture and stir it all well with a wooden spoon. Cook on low 4-5 hours. Then stir in shredded cheese.
4. Open buns put into cookie sheet put a heaping spoonful of meat into buns top each with a slice of cheese.
5. Toast under the broiler a few minutes until it melts.

Makes 8 hearty sandwiches.

It's delicious and melt in you mouth comfort food.

I serve it with pickle spears and potato wedges.

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.

Potato Soup.

Potato Soup is a cold day staple at our house.  Good for warming the body and the spirit.  I usually pair it with fresh from the oven hot bread with honey and butter, or served in a bread bowl with cheese sprinkled over it all. More often than not I use left over potatoes from the night before, which of course reduces prep and cook time making it a fast week day meal.

3 bacon slices

1 cup chopped onion

3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices

Cooking spray

1/2 cup water

2 (14.5-ounce) cans fat-free, lower-sodium chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups 1% low-fat milk

4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided

1/2 cup light sour cream

4 teaspoons chopped fresh chives

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; stir around for about 3 minutes or until tender.
2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.

It can also be done in the crock pot on low for 4 hours, just up the liquid added by half a cup.