Goat’s milk yogurt is often runnier than people expect. Follow this goat's milk yogurt recipe for a simple way to firm it up.
It’s possible to thicken goat’s milk yogurt without adding milk solids.
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
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