How To Make Goat Milk Yogurt

1. 1

   Pour 1/4 cup of the milk into a small bowl and sprinkle the gelatin evenly over the surface; do not pour it in a pile or stir. Set aside to allow the gelatin to bloom. Pour the remaining milk into a large pot and attach a candy thermometer to the side of the pot. Bring the milk to 180u00b0F over medium heat; when it reaches 180u00b0F, reduce the heat to low and maintain this temperature for 20 minutes, stirring often.

2. 2

   Remove from the heat and let cool. When the temperature of the milk has dropped to about 120u00b0F, add the gelatin mixture and stir to combine thoroughly. Let the milk continue to cool until it reaches 108u00b0F. To speed this process, you can place the pot in an ice bath. Add the yogurt starter culture or powdered yogurt culture, following the package instructions. Using a whisk, mix thoroughly but not vigorously-you want to be gentle with your yogurt culture, as it is a living thing.

3. 3

   Fill a cooler halfway with boiling water. Transfer the cultured milk into two 1-quart jars, sealing with lids, and set them in the water. Close the cooler or yogurt maker and incubate for 5 to 10 hours. The longer it incubates, the more firm and tart the yogurt will be.

4. 4

   When the yogurt is ready, refrigerate until ready to serve. It is best used within a couple of weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.