GOAT MILK YOGURT

Read this recipe thoroughly before starting

Ingredients:

2 quarts fresh goat milk
2 tsp cultured yogurt, plain (from other batch or health food store) or 10 grams of Yogurmet starter (from health food store)
½ cup powdered milk, optional

You will need:

 2 clean quart mason or mayo jars with lids.
stainless steel pot for heating milk
1 pot, large enough for jars to fit into and be covered to the jar’s neck with water. This is your incubator for the yogurt.
lid for pot or plastic wrap
heavy blanket to cover pot
thermometer which can read 115 degrees accurately

How to:

1. In stainless steel pot, warm milk to 115 degrees. Turn off heat.

2. Stir in powdered milk, if using.

3. Add cultured yogurt or Yogurmet by taking out about ½ cup of warm milk with a cup and mix the Yogurmet powder or cultured yogurt into the milk thoroughly before adding to the rest of the batch.

4. Mix milk well.

5. Pour into jars. Seal with tight lids.

6. Place filled jars into the large pot and add water at 115 degrees up to the neck of the jars. Do not cover jars with water.

7. Place lid/plastic on pot and set in warm place to incubate for 8-10 hours. Be sure to cover the pot with the blanket. Do not disturb during incubation.

8. Yogurt is ready when thickened.

9. Refrigerate.

Be sure to save some plain yogurt from this batch to use for your next one.