I’ve looked at a number of yogurt recipes over the last year, but most of them required a yogurt maker, or very complicated details. I am not a complicated person. I like easy and I like it to taste great when I’m done. So when I found this recipe on the Food Network I was so excited. So having tweaked it – here is my Goat Milk yogurt recipe. Sensitivity to milk products may be related to asthma, congestion, inflammation, degenerative illnesses, & acidity. Goats’ milk is more digestible to many with allergies. And in my family – there are a lot of allergies and sensitivities, asthma… so we went with this. And by adding powdered milk you will help make the yogurt thick, like the way it is from the store. In Europe, yogurt tends to be “runny”, but in the USA we seem to prefer it thicker, so do add the powdered milk it you want it not to be runny.
1 quart goats milk
1/2 cup Meyenberg Goat’s milk, powdered
1 to 2 tbsp organic raw honey
1/2 cup plain “live culture” goat’s yogurt, room temperature
Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight.
Enjoy and make it often.