Goat Milk Yoghurt

Goat Dairy Products:

Most goatkeepers operate on a domestic scale, using their kitchens as a dairy.

It is only the larger, more specialized enterprise which has a separate diary. Where milk or milk products are to be sold, then it is advisable to have such a facility.

Whatever the scale of operations, absolute cleanliness and sterilization of equipment are essential.

Goat Yoghurt

Yogurt is another product that is popular among goat keepers. As those who already make homemade yoghurt from cows’ milk will know, there is no comparison between this and the supermarket variety. You can use exactly the same method for goats’ milk yoghurt as you do for cows milk.

The recipe below has quite a difference in temperature extremes, but that is because those are the temperature ranges mentioned in all the recipes I have read. So all I can suggest is that you try it first in the low range, and if you are not happy with the results, keep raising the range until it is in the top range mentioned below.

Heat one litre of milk to 65-82 degrees C (150 -180 F) and keep at this temperature for at least 20 minutes.

Cool it quickly to 43-49 C (110- 120F) degrees

Mix a little of the warm milk with about a tablespoon of starter. Use only natural unsweetened yoghurt for your starter eg: Jalna biodynamic yoghurt

Then mix this with the rest of the warm milk

Pour into a jar and keep warm overnight. (Minimum of 6 hours setting time required)

Refrigerate the next morning.

When chilled, you can add fresh or tin fruit or syrups for flavouring your yoghurt.


Notes:

A common problem with some goats’ milk is that the yoghurt is thin and runny. This is usually because the milk itself is thin and lacking in proteins. Ensuring that the goats have adequate levels of protein in their feed rations is important, but it is not always the answer.

Some strains of goats, particularly those which produce large volumes of milk, may not necessarily yield good quality milk with the required levels of proteins. The Anglo Nubian breed is popular because its milk is thicker.

The simplest solution if your yoghurt is too thin, is adding ½ cup of powdered milk to each 3 ½ cups of goat milk (before setting aside for incubation) to produce a firmer product.

A yogurt maker will automatically keep the milk at 100 degrees F but you can also put the warm milk mix into a preheated thermos and wrap it in towels to keep the heat in, or set a casserole dish in a warm oven and leave it overnight with the heat off.


Once a thermos bottle or equipment has been used to make yoghurt, keep it for that use only, as the culture will escape into other products you put in those containers, so any dairy mixes you make will turn sour when it comes in contact with the container ‘contaminated’ with the yoghurt ‘culture’.


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