Yogurt, Goat - Runny Texture Discussion

[george13]

I realize I have been here before, and have taken all advice and recomendations into account with my trials, but the consistency issues persist. I cannot achieve a solid set. It does attain  thicknes, and flavor, but remains runny.   I use 100% goat milk, I denature the protein at 185F hold for at least 20 to 30 minutes, incubate at 115-118F and even tried a commercial culture (YC-x11) in addition to having experimented with danon, stonyfield, etc.  I don't want to use stabilizers, starches, gelatin, etc.  If anyone can recomend a specific culture or blend, please do.
Thanks

[Edgwick Farm]

I also make 100% goat's milk yogurt and find the result runny.  What I then do is drain it through a tight weave cloth overnight and after mixing well to even out the consistency, get a greek style yogurt like Chobani.

[george13]

I did drain a couple of times, but I am trying to bypass that step, although I feel that it is inevitable for goat milk yogurt.  After so many trials, I feel that if others are achieving a firm set, it must be with some type of stabilizers, or a culture that I have yet to try.

[steffb503]

Firm might be over stated. I get thick but not solid.

[MrsKK]

115-118 sounds  high for culturing.  I would try at 110 or so.

Also a distant memory says that goat milk is more delicate, so not sure if there needs to be some alteration in the method.

[Gustav]

'I don't know about goat milk, but with jersey milk I add the culture after denaturing it at 87'C for 30 min and incubate at 41'C. Maybe the problem is with the cooling and storing. I find that after incubating for 7 hours I need to cool it down asap to about 5'C, leave it for at least 8 hours before adding flavourants, then leave for another 8 hours before consuming & I get nice thick yogurt.

[Tomer1]

"denaturing it at 87'C for 30 min"
Could you elaborate on that?

[george13]

Jersey milk is in a class by itself.  My Jersey yogurt can support a tank on it.  Goat milk on the other hand always produces a runny product, I found out that the coach goat  farm people use some type of UF to get a creamy and solid looking yogurt, very much in line with what fage and tsopani do.  I guess I need to come up with a clever marketing angle for my runny stuff.

[steffb503]

My customers love my goat yogurt. Tasting is all you need.

[george]

My customers love my goat yogurt. Tasting is all you need.

True.  Remember, George, just because it's not to YOUR taste doesn't mean someone else won't think it's the best thing ever invented.  I've made some cheeses that I personally detested, but 4 out of 5 other people thought they were fantastic.  (no, they weren't dentists)

[george13]

I understand completely, don't get me wrong, the taste is fantastic, my only concern is consistency, I feel the American pallate is accostumed to thick and creamy with all the "greek style" yogurt fads out there, that anything outside that "norm" would be considered "different".  I just need to get more skillfulin my marketing technique.

[Alex]

george13,

Goats milk always will give a weaker set than cows milk because of it's properties.
You know, Labneh is made from yogourt by an exesive draining and light pressing. Put the yogourt in a cheese bag, let it drain until you get the desired consistency. Of-course you'll lose weight that is significant for commercial purposes.

[steffb503]

Give your customers a taste. They might surprise you. Many of mine first thought "oh it's very thin " but come back over and over again just for yogurt. The person buying goat product seem to understand that it is not cow milk and there are differences.

[george13]

Hi Steff,
You are right, nothing wrong with creating a market with what one has.  I am sure I can also come up with a catchy explanation to make the runny aspect a favorable point.  After all, it is a very healthy and wholesome product.
Thanks

[Tomer1]

Many runny yogurts are advertised as yogurt drinks,sometimes sweetend and flavoured with fruit. sold in plastic bottles.
You should look into that angle.