breakfast · posts

Mixed Milk Goat Yoghurt

Yoghurt Goat-5228

Although I first posted a recipe for making homemade yoghurt some years back I don’t always follow that same recipe. But I still do use an electrical yoghurt incubator. In this recipe, mixed goat milk along with cow’s milk…you find mixed milk cheeses on the market so why not try making mixed milk yogurt at home.

Goat YoghurtUsing mostly cows milk with this recipe, the yoghurt had a nice spoonable creamy consistency. The goat flavor is mild and not overpowering and really delicious when topped with raspberries and a drizzle of good quality honey. Or, try some topped with an easy to make homemade buckwheat granola.

Goats at Peninsula Farms, Bahrian-5663

The lovely goats at Peninsula Farms, Bahrain

It’s worth noting… when making yoghurt a little science is involved (and cheese) and it’s good to understand the basic principles when first starting out. Here is an article “the science of great yoghurt” which also refers to a book I own, Harold Mc Gees “Science of Food and Cooking.” Heat, protein and fat content of milk, culture starter and incubation period all affect the final result. And, as with many recipes…enjoy the fun while experimenting.

Goat Yoghurt

Mixed Milk Goat Yoghurt

750ml full-fat milk
250ml full-goat milk
2 tablespoon dried powdered milk
2 tablespoons fresh cream(optional)
1 sachet of dried yoghurt starter (bought online) or, 2 heaped tablespoons of natural yoghurt with live cultures

How to make:
Turn the yoghurt incubator on to pre-heat.
Pour both milks into a saucepan, add the dried milk powder and cream (if using), whisk gently to incorporate. Place the saucepan on medium heat and slowly bring the milk to a temperature of 85°C, checking with a digital thermometer.

Remove the saucepan from the heat and quickly cool the milk down to a temperature of 45°C ( ideal temperature for incorporating the yoghurt culture ) by placing the bottom of the saucepan in a few inches of cold water.
Once the milk has reached the correct temperature, add the yoghurt culture and whisk gently to incorporate.
Pour the milk into sterilized jars and place into the yoghurt incubator (without lids), place the cover on top. Leave the milk to ferment and set for 7 hours un-disturbed.
After the incubation time has finished remove the jars and cover with lids. Store in the fridge for at least 3 hours or overnight before serving.



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