It was a slow week for cheese making last week. So Saturday I picked up a gallon of freshly pasteurized goat’s milk. (It was in the goat Friday). On Sunday, I took 2 cups of it and made it into yogurt. And the rest I started a batch of feta.
The Goat Yogurt
I used the same recipe as on the previous blog on yogurt making. I let it “age” for 8 hours before stirring and putting it in the fridge to chill for the night.
Let me make a couple of points here: Goat’s milk fat is different from cow’s milk and therefore the final product will always be thinner than the same process with cow’s milk. Second, goat’s milk has less lactose than cow’s milk. Since the culture for yogurt consumes the lactose and changes it into lactic acid, the more lactose and the longer you let it age the tangier it becomes. Third, goat’s milk naturally tastes different than cow’s milk.
This morning the yogurt was thin enough to run off the spoon. I’m going to try to thicken it up by putting in a coffee filter liner colander and let some of the whey drain off. The taste however was very nice. It is only mildly tangy and much smoother taste than the cow’s milk yogurt I made before.
I'll follow up about the feta in the next day or two, Maybe...sometime...perhaps...ok...honestly...soon.