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So... we have raw goat milk <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love"> .<br><br>
I wanted to make yogurt out of it, but have heard bad stories about raw milk yogurt not setting up, etc. Should I make it raw or just heat it to 180 and be done with it?<br><br>
If you make raw milk yogurt (specifically goat) how do you do it? And how does it turn out in comparison to store bought whole unhomogenized cow milk yogur that I normally buy in the store <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink"> .<br><br>
Thanks!<br><br>
ssmomma
 

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I heat my raw goat milk to 115 degrees F. I stir in about 2 heaping tablespoons of live yogurt per quart of milk. Then I let it incubate for 6-8 hours at 115 degrees. Sometimes it turns out 'right', but sometimes it kind of separates. So then I strain off the fluid with cheesecloth. This gives you less yogurt but makes for a much richer product. It ends up looking like ricotta. To be honest, I have had better luck pasteurizing and cooling the milk for yogurt.
 
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