There is something very refreshing about cold creamy homemade yogurt. Especially on a hot summer day, complement that with fresh raw honey in the comb and a tree-ripened peach; you’ll have yourself a spoon full of summer.
I was told homemade yogurt is easy. So, of course, I immediately gave it a try and failed miserably. I prefer yogurt to have a light tartness and also be extra thick and creamy. My first batch came out very watery and with hardly any flavor. I was told to leave it out for a longer incubation period. So again I tried to make another batch. The second round had the right flavor but still the wrong density. My house was simply not warm enough to get the cultures to set. I was about to give up altogether on making homemade yogurt when I stumbled on a method of incubating the yogurt in a cooler. Since my homestead is fully off-grid I had not invested in a yogurt machine or instant pot. Incubation was the pro tip I was missing.
There are several techniques for yogurt making. Stay alert when the milk is on the stove and be sure to pick up a thermometer! The Culinary apple, a local kitchen, and gifts store had almost everything I needed for this project. I even found this sweet little Le Creuset honey jug as a gift for Luke on our anniversary. Bee-cause…
Home Made Goat Milk Yogurt:
Store-bought yogurt (not Greek, I use vanilla Yoplait!)
2 quarts goat milk (fresh, if available)
Local honey and fruit as a garnish
- Heat your milk to 185 degrees slowly, continuously stirring to not scald the milk.
- Cool the milk in an ice bath until it reaches 120 degrees.
- Stir in the yogurt culture and store-bought yogurt.
- (Optional) Strain the mixture into containers. Straining will prevent any film or weird textures in your yogurt.
- Fill a cooler with 2 inches of boiling water.
- Place lids or plastic film over your yogurt jars and submerge into the water in the cooler. Close the lid and set a timer for 3 hours.
- Refrigerate after the timer goes off.
Save a cup from this batch to use for future batches instead of more store-bought and freeze-dried culture.
All that is left is to enjoy your chilled yogurt with your favorite topping. I can’t help but do a little happy dance when I take that first bite!