| T O P I C R E V I E W |
| wooliespinner |
Posted - May 30 2012 : 4:24:06 PM
I have a yogurt maker from Hoegger that works really great for making yogurt. I have only made cow milk yogurt successfully.
Everytime I go to make the goat milk yogurt it comes out very thin and never seems to turn out. I always bring the temp. up to 180 and cool it down to 105 degrees just like when I make it with cow milk. I put the culture in and stir the same. I have done this 3 times and still getting the same results.
I have nubians and their milk is super nice and I have no trouble making chevre and other stuff from it. I just want some goat milk yogurt since I have finally weaned some babies and getting lots of milk.I have been giving my chickens the flops. It taste kinda yogurty (not sure thats a proper word) but it just too runny.
Do any of you ladies have experience with making goat milk yogurt and did it turn out for you? If it did is there something different I should be doing? Thanks so much for any help or suggestions anyone has. This sure has me stumped.
Oh I almost forgot I have tried dannon plain and also plain greek yogurt for the culture if that makes any difference.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| 3 L A T E S T R E P L I E S (Newest First) |
| magnoliakathy |
Posted - Jun 09 2012 : 07:53:27 AM
I double the amount of "starter yogurt" for thickness. This is the recipe I use:
OVEN GOAT YOGURT
2 quarts raw goat milk
4 tbsp. yogurt
Stew pot
Procedure:
1. Place dishcloth in bottom of pot, put in 2 quart jars of raw goat milk, and add water to half way up jars. Put a thermometer in one of the jars to monitor the temperature of the milk. A clip on thermometer will work best. Heat the goat milk to 180 degrees Fahrenheit. For 15 minutes
2. Add 2 tbsp. of a high quality yogurt to a glass measuring cup.
3. Remove the goat’s milk from heat. Allow the milk to cool down to 115 to 118 degrees Fahrenheit.
4. Pour some of the cooled goat’s milk for one of the jars into the glass measuring cup. Stir into the yogurt. Repeat for other jar.
5. Put the mixed goat’s milk and starter yogurt back into the pot.
6. Top the jars with the jar lids and rings to seal, hand tighten.
7. Return jars to pot, put lid on and put it in the oven (oven does not need to be heated), Ignored for 24 hours
When you free your mind your heart can fly. Farmgirl # 714, |
| wooliespinner |
Posted - Jun 08 2012 : 7:53:34 PM
Thanks so much for your help. I didn't want to add the powered cow milk cause I wanted to keep it straight goat. I decided to strain it and it turned out super nice. It was even nicer than the stores. I haven't tried the rennet didn't know you could do that. Thats sounds pretty neat. I am gonna try that next.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| .Linz. |
Posted - Jun 06 2012 : 08:33:33 AM
Goat's milk yogurt is generally thinner than cow's milk. Some people add powdered milk or unflavored gelatin to thicken it, but we add rennet - mix one drop of rennet in 5 TB of water, add all of that to the milk after you've heated it and added your culture. It still isn't *as* thick as "regular" yogurt but it does thicken it considerably. You could also hang the yogurt in some cheesecloth and then you'll have Greek yogurt. :)
"Be thou diligent to know the state of thy flocks, and look well to thy herds." - Prov. 27:23 |
