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Yogurt Everyday

Goat Milk Yogurt

Goat milk yogurt is easy to digest and contains less calories and fat than yogurt made from cow’s milk.

It is perfect for individuals with gastric ulcers, lactose intolerance, malabsorption symptoms and intestinal disorders. Goat milk is considered the closest milk to human milk, so it is good to use in homemade baby formula and for
feeding young children.

What about the taste?

Goat milk yogurt is rich, sweet and creamy with a distinctive earthy flavor. Not everyone likes the unique taste of plain goat yogurt, but it is easy to flavor the
yogurt with honey, vanilla, maple syrup or fresh fruit.

Yogurt can be made from any kind of milk. Goat milk, soy milk and coconut milk may not be as popular as cow’s milk for making yogurt, but they are each wonderful in their own way.
Actually, the most popular kind of yogurt worldwide is goat milk yogurt.

Goat’s milk is a great source of fat, protein and calcium just like cow’s milk is, but there are also many differences between the two kinds of milk.

A few differences, or rather, advantages of goat’s milk are:

  • The fat in goat milk is in smaller globules, which makes it easier for enzymes to break them down. This means easier digestion for you.
  • Goat milk lacks “agglutinin” which makes fat globules in milk clump together.
  • Goat milk contains more short and medium chain triglycerides than cow’s milk, which leads to more rapid digestion.
  • It forms smaller, softer curds, which eases the digestive process.
  • It is higher in calcium than cow’s milk

For more information about the nutritional value and health benefits of goat milk, check out Milk Nutrition Facts and Information for Goat Milk

Individuals on a Specific Carbohydrate Diet (SCD) have found tremendous health benefits by adding goat milk yogurt into their diet.
For more information about using goat yogurt for SCD check out PecanBread.com

Here’s the recipe to try it yourself…

Goat Milk Yogurt Recipe

Directions:

Scald milk by heating it slowly to 180 degrees F. If you do not have a thermometer, the milk is the right temperature just before the milk boils (there will be a good bit of foam on top and the milk around the edges of the pot may be starting to form tiny bubbles). (milk should NOT come to a boil. This may cause it to break apart).

Remove milk from the heat and place in a cold water bath in the sink until the temperature goes down to 130 degrees F. If you do not have a thermometer, check the milk against the back of your wrist; it should be baby bottle temperature.

Turn the oven to 100 degree F.

Put the yogurt starter in a small bowl and gently stir in a small amount of the cooled scalded milk.

Add this mixture to the warm milk and stir everything together to ensure even distribution of the starter.

Pour the mixture into as many glass, earthenware or ceramic containers as you like.

Place them uncovered in the warmed oven.

The yogurt will be ready in 3-5 hours. If you prefer a very tart yogurt, leave it to ferment a bit longer.

Refridgerate to cool and firm up the yogurt.

Homemade goat milk yogurt is superior to store bought yogurt in taste and freshness, but if you don’t have time to make it Redwood Hill is a good brand.

Redwood Hill makes goat yogurt and goat cheese, here are a whole bunch of wonderful recipes using these two ingredients.

If you can make your own goat milk yogurt, you can easily make your own goat cheese.
Check goat cheese and yogurt recipes from Redwood Hill Farm: