Try this Goat's Milk Yogurt recipe, or contribute your own.
Suggest a better description1 Heat 6 cups goat milk in a saucepan over high heat, stirring regularly, until it nearly boils (175-185°F)
2 Place your gelatin in the remaining ½ cup oak milk. Whisk well , let sit 3 minutes, then add to saucepan
3 Be sure to whisk the milk constantly at this stage to avoid any lumps. Bring the goat milk back to 180 over high heat then reduce to medium and continue to cook for about 2-3 minutes whisking often.
4 Keep at 180 degrees for at least 10 minutes using a thermometer
5 Remove from the heat and stir in the sugar and vanilla (optional).
6 Set aside and allow to cool to 104°F, this usually takes about an hour. If you add the culture while the milk is too hot it will kill the starter, and if the milk is too cold the starter won’t activate.
7 Remove 1 cup of heated milk to a bowl and add the packet of vegan yogurt starter to milk, mix well, then pour back into main batch and whisk again.
8 Divide into your yogurt jars and place into the yogurt maker (with lids closed tightly) at 100°F for 18 hours.
9 Once the yogurt is done culturing, put the lids on the containers and refrigerate immediately to stop the culture. It will thicken as it cools and will be ready to eat in about 8 hours or overnight.
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Serving Size: 1 (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 3 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 14.9mg | 1 % | |
Potassium 49.8mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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