"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, January 17, 2010

MEYENBERG Goat Milk Yogurt

  • 1 quart MEYENBERG Fresh Ultra-Pasteurized Goat Milk 
  • …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.

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