Christy's Goat Milk Yogurt

[cmharris6002]

This is my best goat milk yogurt to date:

1 gallon of goat milk
1c Dannon or clean sample from previous batch OR 1/4t DCI#ABY-2C Yogurt culture
2 packets Knox unflavored gelatin
1cup boiling water
1/2c Cassava (tapioca) flour

Optional
4 tea Vanilla
16 packets Truvia (all-natural sweetener made from the Stevia plant)

Pour off 1 quart of cold milk and mix with Cassava, set aside
Heat the reaming milk to 180F hold for 20min
Dissolve the gelatin in 1c of boiling water, add to hot milk
Add cassava milk mixture to hot milk
Stir continuously until temp reaches 180 again

Remove from heat
Cool in ice water bath to 110F stir occasionally to promote even cooling
When target temp is reached draw off one cup of the mixture and mix with starter culture
Combine mixtures, stir well
Fill four quart jars (and a half pint jar to start the next batch)
-For vanilla yogurt add 1 tea pure vanilla and 4 packets Truvia per quart, stir well
Incubate at 110F for 8hrs

[DeejayDebi]

I gotta get me some goats milk! Sounds wonderful Christy!

[cmharris6002]

I'm sure you can make it this way with store milk too.

The problem with goat milk yogurt is that the curd is so delicate it breaks down quite easily and becomes (for lack of a better word) slimy without the addition of thickeners. Gelatin alone gives a nice set but the body is not heavy and creamy, tapioca gives great body but a weak set. Thus after much experimenting I came up with this recipe. I hope you try it with store milk and let me know if you like it

Christy

[DeejayDebi]

I may have to try this with cows milk I see to be finding all dry goat farmers