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| 1 qt |
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fresh, unpasteurized, goat milk |
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| T |
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freeze-dried culture |
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home yogurt maker |
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| To Make Goat Milk Yogurt at Home |
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__Start with fresh, unpasteurized, goat milk that has been produced in a sanitary manner. Heat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use our Redwood Hill Farm plain yogurt or a freeze-dried culture purchased from a health or natural food store. If you use Redwood Hill Farm yogurt, buy the freshest possible, as it will have more active bacteria. In addition, use yogurt from a new cup and use a clean spoon to add it to the milk. Use l Tablespoon per quart of milk or if using a freeze-dried culture, follow package directions.
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| 2 |
__After the culture has been added, you must incubate the milk at 104-108 degrees. To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled.
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__Goat milk will not get as thick as cow milk yogurt. In addition many cow yogurts add powdered milk to thicken the yogurt. We use a small amount of tapioca (natural from the cassava root) in our Redwood Hill Farm yogurt. You can use whatever suits you to thicken the yogurt or enjoy a yogurt drink. |
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| Recipe Source |
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Author: Redwood Hill Farms Source: Paula ARG Kernachan
This company sales everything you need to get started making use of your goat milk. http://www.redwoodhill.com
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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