How to Make Goat Yogurt

If you are lactose intolerant, you are probably unable to enjoy the soothing treat of traditional dairy yogurt. Yogurt has many beneficial elements--including vitamins, calcium and enzymes--that help your digestion. Unlike cow's milk, goat's milk produces food that has a richer taste and creamier texture. By following this recipe, you will also be able to provide your family with a snack that is free of artificial flavors, preservatives and additives.

Things You'll Need

• 1 quart Goat's milk 1 package Dried bacterial cultures (found at natural food stores) Stainless steel pot Candy thermometer Metal spoon Fresh fruit

Instructions

1. Find goat's milk. Goat's milk is not usually found in a grocer's dairy department. If it is, it often contains additives and preservatives; those should be avoided. Visit a local goat farm or natural food store to purchase goat's milk. It is also found at markets like Whole Foods.

2. Pour the goat's milk into a large stainless steel pot. Heat until temperature reaches 185 degrees Fahrenheit. Remove from heat. Allow the milk to cool until the temperature reaches 110 degrees Fahrenheit.

3. Add culture. A packet of dried bacterial cultures can be purchased at most organic food stores. To ensure that you are correctly adding the bacterial cultures to the milk, follow the directions that are specific to the individual package. Stir with a metal spoon to avoid clumps.

4. Maintain temperature. Return to heat and stir milk continuously. Keep the temperature at 110 degrees. After several minutes, the milk will begin to thicken into a custard-like consistency.

5. Add flavor. If you desire, add a 1/2 teaspoon of pure vanilla or almond extract and your choice of fresh fruit. Chill before serving.

Tips & Warnings

• Yogurt made from goat's milk does not have a long shelf life. It should be eaten within 3 days.

• Avoid stirring mixture with a wooden or plastic spoon, as they may contain harmful bacteria that could contaminate the yogurt.

Resources

• Benefits of Goat's Milk
• Guide To Using Active Bacterial Cultures