The Poultry Keeper

stephen · Posted: Sat May 10, 2008 7:35 am Post subject: Goat Yoghurt tips wanted!

I'm quite surprised how well we're doing at making cheese. We've had some great feta, haloumi, caerphilly, "french" soft goats cheese etc so far.

But the seemingly easy thing, yoghurt, is leaving me stumped!

I can't get the damn stuff to work.

I've tried a culture from Moorlands, that was too thin. It was more off-milk than yoghurt.

I've tried adding dried milk powder to the milk (as suggested by Katie Thear), and it ended up very gritty and really quite nasty.

I don't want it really thick and set, as I have it with my muesli in the morning. But I don't want it to be so runny that it's more a yoghurt drink.

Any tips?

Itsybitsy · Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire

I used to make goats yogurt (when I had goats Laughing

)

I found the best starter was an ordinary natural yogurt, by that I mean a cheap supermarket plain unset one, and a sharp one at that.

In those days there wasn't as much choice, you could get set, ordinary and mild. The mild & set made terrible flavourless yogurt.

It didn't matter what I did it was always on the runny side - I too tried adding dried milk which didn't work. I made it at night and put it in a wide necked thermos, wrapped in a towel and left in the airing cupboard overnight, and then kept a small amount for the next starter, I think I rebought a fresh one about every month.

Itsybitsy

stephen · Posted: Sat May 10, 2008 5:17 pm Post subject:

Ok, I'm trying it in a thermos with some supermarket yoghurt in it at the moment. Guess I'll find out tomorrow how it goes!

milkmaid · Joined: 19 Apr 2005 Posts: 6895 Location: isle of lewis

i do the brought yogurt thing as well ,you could seive it so you get the thicker stuff Wink

stephen · Posted: Sun May 11, 2008 3:16 pm Post subject:

Well the supermarket based one is better, but it's still quite runny. I'll have to try seiving it, I think. How fine mesh are we talking?

milkmaid · Joined: 19 Apr 2005 Posts: 6895 Location: isle of lewis

it depends how thin it is i'd experiment if you have enough
think greek seived yogurt ,which would be the scrub type goats normally

kated · Joined: 01 Nov 2006 Posts: 1679 Location: norfolk

Put it in an old, clean handkerchief for six hours suspended over a bowl to drain some of the whey away, wayhay!