Elizabeth Arnott

Home-made goat's milk yogurt

I have been experimenting with making my own goat's milk yogurt, and am delighted with the results. 
Many of the recipes in my Detox collection include yogurt as an ingredient e.g. Apple and Celery Soup, Sweet Potato Soup, Chilled Avocado Soup, Cucumber Raita, Fresh Fruit in Yogurt and Mint Vinaigrette, Aubergines with Spiced Chick Peas and Pistachio Sauce ... to name just a few of my favourites.
Where I live, in Mérida, Yucatán, it is rather a problem finding goat's milk yogurt, in fact as far as I have been able to find out, there is only one source, in spite of the fact that there are several goat's farms in the nearby countryside.  If you would like to know where you can buy goat´s milk in Mérida, Yucatán, please leave a comment below, or contact me by email at Detoxmaintenancelifestyle@gmail.cm

So as I am always looking for ways to avoid culinary disappointments, especially when planning certain dishes that require yogurt, I researched yogurt-making procedures and have had resounding success, without having to buy any special equipment.  

It always gives me a great feeling of satisfaction and achievement when I check the yogurt after 8 - 10 hours of fermenting, and find a thick, rich, creamy substance that tastes absolutely delicious.  I use equipment that I already have in my kitchen, and delight in the fact that I am not even using any electricity. 

I have read that you can make almond milk yogurt, so will be experimenting with that soon.  It seems like a good idea if it tastes as delicious as my home-made almond milk.


To make a thick, creamy goat's milk yogurt: 
 
Ingredients: 
1 litre goat's milk 
1 tbspn yogurt (already prepared)
Equipment: 
1 litre glass screw-top container 
1 thermos flask with a wide mouth 
1 cooking thermometer 
1 small towel
Method: 
1. Heat the milk to around 75℃ or 80℃ (160℉ to 180℉)  
2. Set aside to cool to around 45℃ to 50℃ (110℉ to 120℉) 
3. Meanwhile, sterilize the glass jar.  Half-fill it with water, and cook on high in the microwave oven for about 6 minutes, or until the water has boiled.  Then discard the water and allow to cool
4. Gently stir in the tablespoon of prepared yogurt until fully blended 
5. Pour into the glass jar and screw on the lid 
6. Wrap in a towel, and place in the thermos flask 
7. Close the lid and leave in a warm place undisturbed for between 8 to 10 hours 
8. Place in the refrigerator, to stop the fermentation process 
Cook's tips. 
*If the yogurt is not thick enough for your taste, you can strain it through a cheese cloth for a couple of hours, which allows the whey to drain off, leaving a very thick yogurt.  You can always use the protein-rich whey in smoothies or some other recipes that require liquid 
*Save a tablespoon of yogurt for making your next batch   

Comments: 11

  • ann Jun 18

    Thanks for this great advice. When I get the goats milk can I just use regular yogurt starter made from cows milk rather than goats yogurt starter. Thanks for your help.
  • elizabeth Jul 04

    Yes, you can use regular cow's milk yogurt as a starter, and then remember to keep back a tablespoonful for your next batch.
  • Elizabeth Jul 04

    I am now in the habit of making almond milk on a regular basis, so I always have some kind of milk or yogurt ready for whatever recipe I need. You can see the recipe on another entry in "What's New". Saludos
  • claire Oct 02

    how do you use a microwave without using electricity
  • Elizabeth Oct 11

    Good point, Claire! 6 minutes of electricity for the micro, 2 minutes of gas to heat the milk, and then overnight with just the heat conserved in the insulated flask. It is still very "eco" and makes me smile every time I open the flask to find perfect, thick, creamy yogurt. Saludos
  • Betz Nov 06

    I tried making yogurt out of almond milk and it didn't work, what is your recipe.
  • Elizabeth Dec 07

    Yes, I tried making it with almond milk, and it didn't work. I found a website that sells cultures for non-dairy products, so will try to make it with their starter, and see if it works.
  • Kiara Jan 22

    Looks good. Does the yogurt have to be put in a glass jar? We have a yogurt maker with a plastic container that we usually make yogurt in, but wanted to try goats milk, would it still work in plastic?
  • Lilith Feb 04

    Elizabeth, I have successfully made almond, coconut, even oat yogurt. I have to put them in writing one of these days. If interested, let me know, and maybe I can explain on the phone or something.
  • Susanna Mar 29

    Almond milk lacks lactose (milk sugar) which means the yeast or starter gets starved if you don't add sweetener of some kind. Add a couple of tablespoons of honey to your almond milk after heating it and stir thoroughly. Follow the rest of the normal yogurt recipe. The yeast eats most of the sugar in the honey, therefore the resulting yogurt is not sweet but is nice and thick. You can strain through cheese cloth if you want a really thick yogurt. Good luck!
  • Elizabeth Apr 08

    Thank you for the great comments. I will definitely try again to make almond milk yogurt.

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