Making Goat's Milk Yogurt Question

[freemotion]

Yes, I keep it at around 110. The whole reason I got the dairy goat in the first place was so that I could have access to raw milk and raw dairy products. When I learned that certain enzymes were killed at 118, I changed the way I make my yogurt. It is quite liquid, though. We use it in shakes, but my dad will put berries in a bowl and drown them in liquid yogurt and slurp them up....he loves it that way.

My raw kefir is much thicker, most of the time. There is some variation....one day it is thick, the next day it is thin. Must be the temp, maybe? Who knows! It is still quite health-promoting, that is why I make it!

 

[Blackbird]

Monique! I got my kefir grains and kombucha daughter scoby from Sally today! Whooo!

 

[Mackay]

I made my goats milk yogurt. I intended to not let it get past 110 but is went up tooo fast. got to 140. I let it sit in its next for 16 hours. It was not as think as the commercial starter I used but good enough. It tasted great.

Next time 110!

 

[ohiofarmgirl]

great work!

do you know to strain it if you want it thickened??? of course the whey comes out (lots of uses). sometimes i let mine strain until its very thick and use it as a cream cheese.

cant wait for these dairy goats to hurry up and freshen so's i can get fresh dairy products again!

 

[freemotion]

Monique! I got my kefir grains and kombucha daughter scoby from Sally today! Whooo!

Must've been busy on the 10th, didn't mean to ignore you Merle!

Woohoo! (Even though I already know of your vile brew! )

How's the kombucha coming along? I LOOOOOVE kombucha chai! I give the goaties kombucha now and then, too, by tossing some in some beet pulp to rehydrated it. They scarf it down!

 

[Blackbird]

No worries! Kombucha is doing well, not a whole lot of activity, just bubbles so far, some sediment on the bottom, we'll see; heres hoping!

 

[gettinaclue]

When making yogurt - any type - do you use a new culture every time or do you simply scoop some of the yogurt you made before in there for the culture?

If using previously made yogurt as the culture, do you see any "weakening" of the bacteria over time?

 

[ohiofarmgirl]

i've used some of the previous batch... but i think it worked better for me when i just bought a new starter. i think i also did this b/c the greek style single serves were on supersale all last summer
;-)