Goat Milk Yogurt Bowl

This morning’s breakfast was delicious. I’ve been wanting to regularly make my own yogurt with the little machine I purchased almost 2 years ago and wound up using only once. I am not a milk drinker so purchasing milk just to make yogurt and then not getting around to do it happened a few times and I gave up. Well, I tried a different type, as well as form of milk, made some yogurt and then this breakfast bowl 😋.

Yogurt topped with pumpkin seeds, walnuts, pecans, dried shredded coconut and hemp hearts.

I’m not sure what inspired me to try goat milk powder. I do love goat milk, it is good stuff and is easier on my tummy than cow’s milk, I still have to use it in small portions, too much at one time will give me a little stomach upset.

Powdered goat milk.

When using liquid milk from the store, it is recommended to heat it to 180ºF to denature the protein. Heating to 180ºF and holding it there for 10 min will give you a creamier yogurt, holding for 20 min will make it even creamier. I figured that since it was powdered the protein should already be denatured, so I skipped this step. If you do not denature the protein you can wind up with slimy and/or ropey yogurt 🤮.

The directions on the can said to mix the milk in warm water, 1 cup of water for every 2 scoops of powder. Since I was making yogurt and would be adding a yogurt culture, I checked the temperature of the milk to make sure it was not too hot. Too hot (above 115ºF) and you will kill the culture.

Checking temperature of reconstituted milk.

Next I added a packet of the culture. The brand I used said 1 packet for every quart (4 cups) of milk. There are different types of yogurt culture available to make a variety of styles of yogurt. I bought a couple. I am trying the Balkan culture first. You can also buy a cup of plain yogurt and use a couple of spoonfuls as a starter, this is what I’ve done in the past.

Adding yogurt culture to reconstituted milk.

I am using a very inexpensive yogurt machine that worked really well the last time I’ve used it. I have also made yogurt in my Instant Pot that worked great too. Maintaining the temperature the entire time it is culturing is key. If the yogurt is too cool it will not culture. The ideal culturing temperature is is between 105ºF and 115ºF.

I left the yogurt to culture for 10 hours because I like sour yogurt. The longer you leave it (up to 12 hours) the more sour it becomes. If you like a milder yogurt, culture it for 6 hours or so. Either way refrigerate it when it is done.

While the yogurt is culturing do not disturb (move) the machine as the yogurt will not set up properly, you will wind up with runny yogurt.

Before starting make sure everything is clean, you want don’t want to grow anything that will make you sick.

Full yogurt maker.

I am really happy with the results. The yogurt was a little looser than I am used to, I’m not sure if it is the style or if I need to heat the milk to 180ºF after all, I will put in the effort and give it a try next batch.