Goat Milk

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Yogurt is high in calcium and protein and includes bacteria that are beneficial to digestion and goat milk yogurt is always cool and refreshing.

Similarly, goat milk yogurt desserts are a great way to “chill out” from the summer heat and this dessert recipe is doubly so! Cold and creamy, with just a hint of that unique goat milk tang, yogurt goes well in many cold and frozen treats.  Add the tangy taste of yogurt to the zip of lemon in a cold dessert, and you can feel your body temperature dropping as you Eat and Enjoy…………..

These Yogurt Lemon Squares are delicious, elegant, and amazingly simple to create.

Ingredients

• 1 3 oz. box lemon gelatin
• 1 cup boiling water
• 1 cup goat milk yogurt
• 2 Tbsp. goat milk

Add the boiling water to the gelatin, and stir until completely dissolved. In another bowl, mix the yogurt and milk together until smooth. Pour the yogurt mixture into the gelatin, stirring to combine thoroughly.

Lightly spray the bottom and sides of an 8″x8″ pan with cooking spray. Pour the mixture into the pan, and chill in the refrigerator for several hours until completely set. Cut into squares, carefully remove with a spatula, and serve.

How to enjoy Yogurt Lemon Squares?

Yogurt lemon squares go well with graham crackers or other lightly-sweetened cookies, as well as fruit. Top with whipped topping, powdered sugar (just before serving otherwise, it will melt), or a lemon twist.

Instead of squares, you could also make “rounds” by using a muffin pan instead of a square pan. Or, if you have kids, use a gelatin mold to create a dessert that will really make them smile. You can also make yogurt lemon “ice cubes” by using an ice cube tray. And one thing I am certain is………summer will be a lot cooler with this dessert on the menu.

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Homemade  Goat Milk Yogurt Recipe:

Yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Start with fresh, unpasteurized, goat milk that has been produced in a sanitary manner. Heat goat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use plain yogurt or a freeze-dried culture purchased from a health or natural food store. In addition, use yogurt from a new cup and use a clean spoon to add it to the goat milk. Use l Tablespoon per quart of goat milk or if using a freeze-dried culture, follow package directions. After the culture has been added, you must incubate the goat milk at 104-108 degrees.

To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the goat milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled.

Goat milk yogurt will not get as thick as cow milk yogurt. One of the main problems in manufacturing of goat milk yogurt is weak or lack of consistency in curd tension or viscosity upon agitation compared with cow milk yogurt. This is due in part to the difference in protein composition between the two milks, especially in casein contents. Use a small amount of tapioca flour or you can use whatever suits you to thicken the yogurt or enjoy a yogurt drink.

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Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from low-fat, skim or whole milk. Goat milk yogurt can be made in a similar manner to the cow counterpart. It is made essentially the same way as buttermilk, but a different combination of microorganisms is cultured at a higher incubation temperature. Goat milk yogurt is softer and less viscous and often lacks the typical flavor of cow yogurt.

The basic processing procedures of Goat Milk Yogurt include:-

• Preparation of goat milk
• Standardization (standardized to 1.0 - 1.7% fat)
• Pasteurization (72 degree Celsius for 20 second)
• Cool the pasteurized mix to 46.7 degree Celsius and hold in vat for up to  15 minutes.
• Inoculation - 45 degree Celsius ( carefully introduce into warm milk or milk mixes 1.25% by weight of active Lactobacillus bulgaricus culture.
• Packaging (set yogurt)
• Incubation (permit filled containers to remain in room at 45 degree Celsius for 3 - 5 hours or until a firm, smooth gel has formed to pH4.5
• Chilling (yogurt is chilled to 7.2 degree Celsius in less than 1 hour)
• Storage and Distribution (store the containers of yogurt at 4.4 degree Celsius or lower, the shelf life at this temperature is 30 to 60 days).

Buttermilk

Buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream. Yogurt is made from whole milk (3.25% fat), low fat milk (0.5 to 2.5% fat) or skim milk. Sour cream must contain 18% fat in most states. Acidophilus milk can be made by the activity of L. acidophilus, which is capable of converting a greater proportion of the lactose to lactic acid (2%).

Kefir

Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol.

Other Cultured Goat Milk Products

Ghee is an Indian clarified butterfat product manufactured by fermenting whole milk into curd and churning out the butter, followed by heat clarification at 105 - 145 degree C.

Additionally, good goat milk products made in India include Chhana, Khoa and Paneer (a cheese). Chhana is an acid and heat-coagulated milk product and a chhana-based sweet is made by kneading chhana and cooking it in sugar syrup over medium heat. Khoa is a heat-desiccated indigenous goat milk product used for various sweets or candy.