Any tips or tricks I should know before I start?
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.
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
You won't get a thick yogurt without holding it at 180. Scientific reasons.
Quote from: steffb503 on October 19, 2013, 10:12:13 AM
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!