SCD goat yogurtmum2be: caedmy maybe right, but try the SCD yogurt anyway. At least, you’ll know what may and may not work.
My kids were sensitive to both lactose and whey(milk protein) at first, and that is why I started with the nut milk yogurt.
To drain the whey, put a cheese cloth (I use a large cotton, dish cloth) over a strainer, tie the top, and keep a bowl under the strainer to catch the whey. Keep it in the ref for 30min to few hrs. The trick is, longer you drain the yogurt, and firmer it will become (a bit more like a pudding consistency to soft, cream cheese like consistency.) Also, the yogurt will taste tart if you drain longer. If your bebe can eat fruits, and dislike the tartness, you may want to make a smoothie with a bit of fruit. You can also freeze it to make it a popsicle.
Are you using raw goat milk or store bought? If you are using the store bought, cook it until it reaches 180F. I usually do 182F. And try different goat milk. One brand may come out creamier than the other.
The REAL KEY TO SUCCESS with goat milk yogurt here is you need to cool it to a ROOM TEMPERTURE (77 or below) before you add any starter.
The Starter: Another easy mistake you can make is not knowing how much starter to use: More the better don't apply here. We are trying to grow the beneficial bacteria, and you can kill them easy if you don't create the cozy place for them to grow. Measure carefully according to the portion of milk you are using. You don't want to over crowd them.
The Temperatures: You can grow bad bacteria easily, too, and this yogurt is for the kids with bad guts: You want to be careful about growing only the good bacteria. If you incubate in high temp, the good guys will die and you will grow the bad ones. If you don’t cool the milk low enough, you will kill the starter in thermo shock.
I have the Euro Cuisine, too. Love the little jars, but it was too hot for goat (fine for the cow’s.) I tried to put towel under the jars, keep the lids cracked open a bit, but I can’t make it as fine as I can in my oven. I got tired of wasting the time and milk, so I use my oven. Mine has the temperature control starting from 100F. I set mine at 110F for goat (lower if you are making nut milk yo.) It works since I can incubate 2qts at a time. I just have to schedule my baking and use of oven better (I wish I had two ovens.)
Regarding your question of adding more probiotics on your yogurt, the 'more' doesn't work well here again; at least at the beginning. If you give too much probiotics at first, you can create bigger "die off" and/or diarrhea. You would be better off paying attention to eat the yogurt every day, and alone in the morning: Letting the stomach digest it better. You can add extra probiotics on the yogurt later.
I hope I answered all your questions. Let me just add, making yogurt was very intimidating to me at first, where people were telling me “Oh, it’s very easy.” Well… I don’t think it is “Easy” at all. The concept of making yogurt is simple: Heat it , cool it and wait till it is half rotten. Yet, you are culturing bacteria for your kid’s consumptions (‘with a bad gut’ to add a little pressure here.) You may make a mistake here or there at first, but that’s o.k. I burned the milk on the first try. I didn’t know how quickly the milk burnt on the bottom. Finding your ways in your kitchen is another key to success. You may want to make a cheat sheet on your own words, or have all the utensils laid out before you start cooking the milk, etc.