Tuesday, September 28, 2010

Best Yogurt Yet!

I've been making goat milk yogurt for close to a year now, and have just kinda gotten used to it being thin with lots of whey, and quite tangy.  I generally only use it in smoothies, since it's so thin and tangy.  It makes a good orange juice and banana smoothie.

Back in the Spring, when we came to the realization that our cow wasn't going to let us milk her, we decided to expand the goat herd by adding Nubians.  We found sister Nubian/Boer cross goats, one had recently given birth and one was pregnant.  I started training both of them a few months ago-boy are they skittish!  The older mama, Peaches has calmed down and her baby, Cream is old enough to take to the buck, so I've been getting all of her milk for a month or so now.  It's not been much-average of 12 ounces a day-but Molly's production really shot up when I tried to dry her off for the last two months of her pregnancy, so Peaches' milk has been going in its own jar.

Yesterday I decided to use her milk to make the yogurt.  I was a few ounces shy of the 2 quarts needed, but figured it was close enough.  We had to use store bought yogurt for the starter culture and all I could do was hope for the best.  Well, I got it!  After incubating for 8 hours and cooling in the fridge over night, I opened the container expecting the usual 1/2 pint or so of whey, but found a layer of thick, creamy yogurt.  I grabbed a spoon and dug in to see if there was whey below.  Nope!  Just 2 quarts of thick, creamy (and yummy) yogurt!  It's as thick as the store bought, and it's NOT tangy.  I could actually eat this!