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Discussion Starter · #1 ·
I want to make yoghurt with my frozen but freshly thawed out raw goat milk. I want to use Redwoodhill store bought goat yoghurt as a starter. I don't have a yoghurt maker... anyone have instructions for how to do this? It doesn't matter if it doesn't come out thick, because I'm going to make a drink out of it anyway. I just don't want it to to become something other than yoghurt, and I would like to keep the benefit of the rawness, if possible. TIA!
 

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Just google homemade yogurt and follow directions. I used to make raw goat yogurt all the time. You just need to heat to no more than 110 degrees, add your starter and let sit at the right temp for 8 hours or more. Without a yogurt maker, you can use your pilot light, a cooler with warm water, heating pad, dehydrator. There are several ways, but I've always had a maker, so I'm not the best to advise!
 

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Discussion Starter · #3 ·
okay, I bought a yoghurt maker and I'm almost ready to try my yoghurt. The recipe for raw yoghurt in NT seems incomplete. After warming the milk it says to remove 2 tbsp and mix with your starter. Then you add it to the mason jar. Then it says to add a further 2 tbsp plus 2 tspn yoghurt to the jar and stir. Then cover tightly and place in warm place for 8 hours. There seems to be a step missing. When do you add the remainder of the milk? Before you cover tightly? Or do you add the 2 tbsp that you mxed with the starter back in and stir it together before you add it to the mason jar? Can anyone with the book who has used the recipe clarify this for me? Or just tell me exactly what to do? There's a lot of info out there on making yoghurt, but not as much on making raw goat milk yoghurt. I really don't want to waste my milk. (And the expensive colostrum I'm going to mix in to it.)
 

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Yes, at some point after mixing the starter with a little warmed milk, mix all the milk and the starter in the mason jar. I don't think it matters if you do it in the pan or in the jar.
 

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Discussion Starter · #5 ·
Thanks! I'll let you know how it turns out<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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Discussion Starter · #7 ·
Yes! Thanks for asking. After worrying so much about it, I actually wasn't that careful with being exacting... just put my warmed milk in my jars, added a few spoonfuls of my starter yoghurt, mixed it, and stuck them in my yoghurt maker. So easy. I don't know why I thought yoghurt would be hard. Maybe it's the issue of getting the right consistency, which doesn't matter to me since I'm making a drink out of the yoghurt anyway.
 

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I do a room temperature fermenting yogurt with my raw goat's milk, and it is fantastic. I have the fil mjolk from fermentedtreasures.com. I am so excited about it right now. It is so mild and creamy!<br><br>
All I have to do is pour some milk out of the fridge into a pint jar and stir in a spoonful of the previous day's fil mjolk and then leave it out over night. In the morning it has thickened and I stick it in the fridge to get even thicker, then I can eat it by lunch time. Couldn't get any easier.
 

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Discussion Starter · #9 ·
Thanks! That sounds awesome. They have lots of cool cultures on that site that I would love to try. I wonder if the starters have milk in them (I'm allergic to cow's milk) or if they are just powdered bacteria. Someday I'll email them to be sure.
 

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the fil mjolk comes in cow milk. My husband is allergic to cow. Since it only takes a spoonful to innoculate a pint I figure that after a few batches in another medium there are hardly any cow left. Dh's allergy isn't that bad, so I gave it to him after 2 batches and he didn't have a problem.
 
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