Many homemade goat’s milk yogurt recipes call for adding milk solids or powdered milk for a thicker product, but I’ve learned this isn’t necessary. Instead, add a little rennet along with the starter to help firm the yogurt. I use double-strength, liquid vegetable rennet that I have left over from making chèvre.
Mix 1 drop of rennet with 3 tablespoons of water, and add 1 tablespoon of this mixture to 1 quart of warm milk (about 100 degrees Fahrenheit). Then, add 1 tablespoon of cultured yogurt from your last batch. Stir well, pour into a quart jar, seal, and put in a well-insulated place, such as a cooler stuffed with towels. About 8 hours later, you’ll have firm, delicious goat’s milk yogurt.
Forest Grove, Oregon