Homemade probiotic goat milk yogurt recipe

A deliciously thick and creamy yogurt.

Homemade yogurt is one of the simplest and tastiest ways to add beneficial bacteria to your diet, and goat milk is becoming an increasingly popular choice for making it. One reason is the type of casein (milk protein) it contains. Most conventional cow’s milk contains predominantly A1 casein, while goat milk naturally contains A2 casein. Some people find A2 dairy easier to digest than conventional cow’s milk, making goat milk a delicious alternative for those who are sensitive to cow’s milk or simply looking to try something different.

Goat milk yogurt is still something of a niche dairy food and can be difficult to find outside specialty grocers and health-food stores. For many people, making it at home is the only option.

Starter Health Probiotic Starter has been carefully formulated with a blend of five strains of beneficial bacteria, including Lactobacillus reuteri, a probiotic strain that has attracted considerable interest for its potential gut-health benefits.

WHAT TO EXPECT

The really exciting part is the texture. Homemade goat milk yogurt is traditionally thinner than yogurt made with cow’s milk. The different balance of fat and protein in goat milk can produce a thinner yogurt, sometimes closer to drinking yogurt. That’s where the new Starter Health Probiotic Starter comes in. This premium blend produces beautifully cultured, thick and creamy goat milk yogurt without the need to strain it. 

One of the advantages of making yogurt at home is that you can control the fermentation process. Homemade goat milk yogurt can be cultured for a longer period, giving the beneficial bacteria more time to multiply, creating a naturally probiotic-rich food with more diversity than commercial yogurt.

With a Luvele Yogurt Maker, making probiotic goat milk yogurt at home is simple, economical and gives you complete control over the ingredients. You choose the quality of the milk, avoid unnecessary plastic packaging and enjoy fresh, living yogurt whenever you like.

HEATING GOAT MILK

The process for making homemade goat yogurt is similar to cow milk yogurt except that you must be extra careful when heating the milk. Heating the milk causes the proteins to denature, helping them form a stronger structure during fermentation. Holding the milk at approx. 85 C ° /185 F° for 10-20 minutes can therefore help create a firmer, creamier yogurt. We found that goat milk that boiled accidentally produced a runnier yogurt.

STRAINING THE YOGURT — OPTIONAL

Thanks to the thick texture produced by the Starter Health Probiotic Starter, straining isn't necessary. However, if you prefer an even thicker, more concentrated yogurt, you can strain it after it has fully chilled. Straining removes some of the whey, leaving behind a thicker concentration of milk proteins and fat. The longer you strain the yogurt, the thicker it will become.

For an especially thick and creamy result, try straining the yogurt overnight to make Labneh — a traditional yogurt cheese enjoyed throughout the Middle East. Labneh is made by draining the whey from yogurt until it becomes dense, creamy and spreadable. Don’t throw the whey away! There are plenty of delicious ways to use leftover yogurt whey.