MEYENBERG Goat Milk Yogurt

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MEYENBERG Goat Milk Yogurt

 

1 quart MEYENBERG Fresh Ultra-Pasteurized Goat Milk or Tetra-Pak

 

…OR 1 quart reconstituted Powdered Goat Milk

 

…OR 1 quart diluted Evaporated Goat Milk

 

3 Tbs. yogurt or 1 package dried yogurt culture*

 

Goat milk yogurt is known and used throughout the world. Europeans

especially enjoy it as a delicacy and benefit from its healthful

features.

 

NOTE: Goat milk yogurt is very thin, almost like kefir. For a

thicker consistency, add 1 packet of unflavored gelatin dissolved in

some of the scalded goat milk in step 1. You may also substitute

powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of

powdered milk when making 2 cups of yogurt or 2/3 cup of powdered

milk when making one quart of yogurt. Yogurt thickens after being

refrigerated.

 

Heat milk to scalding (180° F). Let cool to 110° F (lukewarm). [if

using optional goat milk powder, blend some of the milk with the

milk powder. Then add this back to the rest of the milk.] Add

yogurt or culture. Pour yogurt mixture into jars or glasses or

earthenware containers. Cover jar with clear plastic wrap. Place

jars in large pan of warm water. Maintain water at 100-120° F or

set over pilot light on stove. Cover with a towel. Yogurt will

take 5 hours to thicken. (Dried yogurt culture takes longer.)

Refrigerate when thickened. The addition of some honey or fresh

fruit, nuts, or vanilla will offset the unfamiliar tartness. As a

dressing like mayonnaise, mix with lemon juice or vinegar and salad

herbs.

 

*For our truly allergic customers, goat milk yogurt culture may be

ordered from New England Cheesemaking Company, P.O. Box 85,

Ashfield, MA 01330.

 

http://www.meyenberg.com