Yes, you can make yogurt from raw goat milk as well.
However, I would not suggest store bought milk for this method. You must use fresh clean milk that you have just milked out of your healthy goat and following extremely good sanitary procedure because you are not going to be pasteurizing the milk, and any harmful bacteria may gets in the milk.
- Start with 3 1/2 Cup. clean fresh raw milk.
- Stir in 1/2 -1 Cup. powdered milk if desired to produce a nice thick curd. (or a specially formulated culture)
- Warm milk to 115 degrees by whichever method you desire to heat your milk.
- Pour the warm milk into your incubating jars, add a couple of heaping tablespoon of plain “live culture” yogurt or DVI culture, screw the lid on tight and shake well.
- Now it is time to incubate; Cooler/heating pad method. Use a larger cooler. Place the cooler in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Place a heating pad over the jar (loosely). Set the pad on high (some pad needs to be set on high, yours may differ) and place the lid on the cooler. Leave it undisturbed for about 6-8 hours. If this is the first time you use this method, put a thermometer in the cooler to see what the pad is heating the inside of the cooler up to. You want it to be at least 110 degrees and not more than 120 degrees. You may need to turn your pad to medium.
(There are various methods of incubation – Food dehydrator, Cooler/water method, Cooler/heating pad method, Commercial yogurt maker ).Click Here! Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers