Goat Milk Yogurt Plus

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This is a creamy yogurt. Goat milk doesn't get thick like cow's milk yogurt but rather stays creamy. This is due to the size of the protein and fat molecules in goat's milk.
Goat milk is easier to digest than cow's milk because its fat globules are smaller and the protein forms a creamy curd.
It is super easy to make and goat's milk has many health benefits. Goat milk proteins may have immunomodulatory effects, which could help treat autoimmune diseases, allergies, and other immune system disorders.
TEMPERATURE: Check your yogurt maker to ensure the temperature can be accurately set to 110°F. Sometimes these yogurt makers can get too hot. You can always check it with a thermometer to make sure it is accurate, but also make sure the thermometer you are using is accurate.
Calibrate and check your thermometer for accuracy

Equipment

Ingredients

  • 32-42 ounces Goats milk – full fat, 2%, or fat-free (ultra-pasteurized is best)
  • 1 sachet Yogurt Plus Starter – or 2 tablespoons of a previously made yogurt

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Instructions

  • Place the milk in a saucepan and gently pre-heat to 100°F. Once the temperature is reached, remove from heat and whisk in 1 package of the yogurt starter. This spreads the good bacteria throughout the milk.
  • Place milk in yogurt jar or jars without lids and incubate in your yogurt maker for 6-8 hours at 110°F. If it's still not set let, it go another 2-3 hours. You'll know it's done when you see a thick curd.
  • Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools, it will get even thicker!

Reculturing

  • To make a new batch, repeat these instructions except use 2 tablespoons of your finished yogurt as your starter culture (instead of a packet). Don't use more than two tablespoons (per quart) as bacteria don't like to be crowded and they need room to spread out and grow.

Notes

You can also make bigger batches in a Sous vide device or instapot with a yogurt setting.