Notes from Windward: #68
Making Goat's Milk Yogurt
Jen describes making one of her favorite foods
A couple months before I arrived at Windward, I started buying raw goat’s milk and really acquired a taste for it. Since I’ve been here, the bulk of our momma doe’s milk has been going to her kids. But for the first time in a while, Jewel gave us enough milk to make yogurt! I whipped out the Salton Yogurt Maker and followed this recipe:
Combine 1 quart of fresh milk and 1/3 cup of dry milk powder in a saucepan over very low heat. When the temperature reaches 180 degrees, remove the mixture from the heat to cool. At 116 degrees it is safe to add the starter, which in this case was a couple tablespoons of store-bought yogurt (you should only use plain, flavoring comes later). Plug in the yogurt maker and fill each cup with the milky liquid, cover and let ferment for about three days. The longer it ferments, the thicker the yogurt becomes. When it reaches the desired consistency, pop the yogurt into the fridge to chill.
When you’re ready to serve, you can add maple syrup or sugar, fruit, granola, etc. If you want to make another batch, save 2-3 tablespoons of the yogurt as a starter for next time.
Yogurt with peaches and Gina's homemade biscotti
Notes From Windward - Index - Vol. 68