From the kitchen
Goat's Milk Vanilla Yogurt
Thick, tart, and perfect with raw honey.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 cups whole goat's milk
- 2 tablespoons plain goat's milk yogurt (with live active cultures) or a powdered yogurt starter
- 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
- 2 tablespoons honey (optional, for sweetness)
Method
- Heat the goat's milk in a heavy-bottomed saucepan over medium heat to 180°F, stirring occasionally to prevent scorching.
- Remove from heat and cool the milk to 110-115°F. This step is critical — goat's milk proteins are heat-sensitive, so use a thermometer rather than guessing.
- Whisk the yogurt starter and vanilla bean scrapings (or extract) into the cooled milk until fully dissolved.
- Pour into a clean glass jar, cover, and hold at 110°F for 8-10 hours — a yogurt maker, insulated cooler with a warm water bath, or an oven with just the light on all work well.
- Once set, refrigerate at least 4 hours before serving. Stir in honey to taste just before eating.
Cook with confidence
Before you start
Why this recipe works
Yogurt depends on temperature control and active cultures. Heating changes milk proteins, cooling protects the starter, and steady warm incubation allows acidification and setting.
Equipment
- Accurate thermometer
- Heavy-bottomed saucepan
- Very clean whisk and jar
- Reliable 110°F incubation method
Critical temperatures
- Heat to 180°F.
- Cool to 110 to 115°F before starter.
- Hold near 110°F during incubation.
- Chill at least four hours before judging texture.
Food-safety note
Use pasteurized milk and clean equipment. Discard batches with unexpected odor, color, mold, gas, or other spoilage signs.
Kitchen note
Save two tablespoons of this batch as a starter for your next one.
Culinary Library
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