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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