Complete free recipe
Goat's Milk Vanilla Yogurt
Thick, tart, and perfect with raw honey.
- Yield
- Makes about 4 cups | Prep: 15 minutes active | Cook: 8-10 hours culturing
Breakfast & Morning Starters
What you need
Ingredients
- 4 cups whole goat's milk
- 2 tablespoons plain goat's milk yogurt (with live active cultures) or a powdered yogurt starter
- 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
- 2 tablespoons honey (optional, for sweetness)
Method
Instructions
- Heat the goat's milk in a heavy-bottomed saucepan over medium heat to 180°F, stirring occasionally to prevent scorching.
- Remove from heat and cool the milk to 110-115°F. This step is critical — goat's milk proteins are heat-sensitive, so use a thermometer rather than guessing.
- Whisk the yogurt starter and vanilla bean scrapings (or extract) into the cooled milk until fully dissolved.
- Pour into a clean glass jar, cover, and hold at 110°F for 8-10 hours — a yogurt maker, insulated cooler with a warm water bath, or an oven with just the light on all work well.
- Once set, refrigerate at least 4 hours before serving. Stir in honey to taste just before eating.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen