Using yogurt from cow's milk to culture goat's milk

[Digitalsmgital]

Any tips or tricks I should know before I start?

[steffb503]

I have used store bought cow milk yogurt, plain, for my goat milk yogurt many times. Nothing special. I use 1 Tbls per quart of milk.
Be sure to bring goat milk to 185 and hold for 20 mins before cooling to 115-120 and then adding culture.

[Digitalsmgital]

Thank you!

I pasteurize store-bought cow's milk to 185 F also before making my yogurt...this will be raw goat's so I see why you hold it for 20 minutes. I hear the resulting yogurt is much tangier than cow's milk so I wanted to try it! (Plus I have leftover milk now that I am a bonafide cheese maker)  ;D

[steffb503]

You won't get a thick yogurt without holding it at 180. Scientific reasons.

[Digitalsmgital]

You won't get a thick yogurt without holding it at 180. Scientific reasons.

Hmmm, I didn't know that!

I usually just drain the whey from 1/3 of the yield and mix them together to thicken it up. I will try that next week! Thanks for the info, Steff!