yogurt making with raw goat milk

[Guest guest]

I make raw goat milk yogurt and it's wonderful. I use the starter culture Y5

from <A HREF= " www.cheesemaking.com " >www.cheesemaking.com</A>. I've tried other

cultures and haven't had success

with it raw. I milk the goats and rather than cooling the milk first I just

warm it a little more to 116 degrees, add the culture, then I put it in an ice

chest with a light bulb and hold the temperature at around 115 for 6 - 8

hours or so, until it starts to thicken. It will get thicker once it's cooled

completely in the refrig. This culture reminds me more of viili in that the

whey

doesn't separate out, it's a real thick yogurt as is.

[Guest guest]

Has anyone made yogurt with raw goat milk. In the past I've made successful

yogurt with organic store bought cows milk but now I've tried twice with raw

goat milk and I end up with mostly it would appear a bunch of whey

(yellowish liquid) and a blob of white stuff floating or sitting at the

bottom. Have I made something edible and how do I get yogurt? I've tried

using good store bought yogurt starter and yogurtmet starter and both get

the same results.

Thanks,

Kayte

[Guest guest]

Perhaps I need to try that culture. The first time I tried hot water

bottles in a cooler, the second time I tried a heating pad in a cooler and

both bombed. Thanks, I'll check out the link.

Kayte

Re: yogurt making with raw goat milk

I make raw goat milk yogurt and it's wonderful. I use the starter culture

Y5

from <A HREF= " www.cheesemaking.com " >www.cheesemaking.com</A>. I've tried

other cultures and haven't had success

with it raw. I milk the goats and rather than cooling the milk first I just

warm it a little more to 116 degrees, add the culture, then I put it in an

ice

chest with a light bulb and hold the temperature at around 115 for 6 - 8

hours or so, until it starts to thicken. It will get thicker once it's

cooled

completely in the refrig. This culture reminds me more of viili in that the

whey

doesn't separate out, it's a real thick yogurt as is.

[Guest guest]

I make yoghurt from raw cow's milk and have success. Here's what I

do: I heat 4 cups of the milk in a double boiler to the temp of 110

degrees. Then I follow the directions in NT for yoghurt using raw

milk. For the culture, I use whole milk " Brown Cow " pasturized

yoghurt. Sally recommends it.(I tried a storebought culture but did

not like it)I put the yoghurt in a mason jar and then put the mason

jar in a covered stainless steal pot filled with water. I make sure

the temp of the water is right below 100 degrees. I do this by

holding the thermometer bulb under the running water til it is right!

I incubate it in a the gas oven with the light on overnight or 8

hours. Then I put in fridge. It is not thick until it cooks off

there. It is thick and very good.

~Del

> I make raw goat milk yogurt and it's wonderful. I use the starter

culture Y5

> from <A HREF= " www.cheesemaking.com " >www.cheesemaking.com</A>. I've

tried other cultures and haven't had success

> with it raw. I milk the goats and rather than cooling the milk

first I just

> warm it a little more to 116 degrees, add the culture, then I put

it in an ice

> chest with a light bulb and hold the temperature at around 115 for

6 - 8

> hours or so, until it starts to thicken. It will get thicker once

it's cooled

> completely in the refrig. This culture reminds me more of viili in

that the whey

> doesn't separate out, it's a real thick yogurt as is.

>

>

>