Does one need to pasteurize goat milk prior to making yogurt?

Though I have successfully made yogurt from cow's milk, I can't seem to get my goat's milk to YOG. I heat the milk to 115 degrees; add 2T of (Stoneyfield Yogurt) live starter; and keep it warm for up to 8 hours but, no results. Can you help? THANKS!

-- Cynthia Capodestria (ccapodestria@metrocast.net), May 31, 2001

Answers

Yes, definitely pasturize the milk. That will destroy any resident bacteria that may be interfering with the process.

-- Anita Evangelista (evangel@atlascomm.net), May 31, 2001.

Another thought -- if the goats that provided the milk have been on antibiotics within the previous 30-60 days, antibiotic residues may be killing off your starter!

-- Anita Evangelista (evangel@atlascomm.net), May 31, 2001.

When I milked goats that is all I used for my yogurt. I heated the mild to 160* (I also added about 1/2 cup of dried milk to make the yogurt thicker and used milk I had chilled first, not straight from the goats) then let it cool to about 118*. Added about 1 cup of starter from my last batch, wrapped in a towel and a blanket and set it aside for about 8 hours. When I need to replenish my starter I used Danon's plain yogurt. I also used a small crock with a lid for the yogurt.

I still make yogurt but with purchased whole milk. I noticed when I bought the Danon's this time that they use pectin to help with the consistancy. I don't.

My husbands dilutes the yogurt and drinks it...very refreshing in the summer. I like mine with sliced bananas or plain.

Good luck, Cordy

-- Cordy (ckaylegian@aol.com), May 31, 2001.

I used a few table spoons of an organic commercial yogut to the milk and left it for 8 hours and nothing happened.Then it was stll left over night and in the morning it was yogut.

-- SM Steve (a12goat@cs.com), May 31, 2001.

You might want to check the date on the Stoneyfield yogurt. A fresh cup will have a more active culture.

-- Sheryl in ME (radams@sacoriver.net), June 02, 2001.

My children (5 & 8) were not thrilled with goat yogurt to start with either. I introduced yogurt milkshakes, and now my children and half the neighborhood kids request them for snacks when they come over. Since my goats' yogurt tends to be runnier than store-bought, all I do is add some type of flavoring and a bit of sweetener, and shake it in a jar. Vanilla and strawberry are big favorites around here. Chocolate doesn't work as well so far, but there's always hope. I've got to work on some coffee shakes (made with decaf, of course).

-- Sheryl in ME (radams@sacoriver.net), June 06, 2001.

One thing i have come across when I try to get milk to YOG is to make sure that it is prepared correctly. What you are doing is correct, but here are some helpful tips to get great results:

1) Make sure the person preparing the milk is about 6ft tall, dopey, has a dead rat under his nose, thinks the Patriots are good, has a wierd fetish for FRANKS, his voice seems different almost everytime he talks, says weird things that don't make sence, says weird things that always has sexual references, pukes from chugging one beer, likes 28 year old married pregnant women whose husband is in jail, only has rearend boys and 'n suck cds 'just to have them', and is gay

2) you must chant YOG YOG MILK, YOG YOG MILK while running in a circle and flapping your arms like a chicken while your pants are by your knees and you have stained whitey tighties and a NY/NJ Hitmen soccer hat with a picture of OJ SIMPSON on it to get the full effect.

try this, it works

-- Matt Jepsen (brewjew2000@yahoo.com), October 13, 2001.

Many factors influnce the formation of yogurt from milk.But so far there have not been reported prominant inhibitors prsence in goat milk.I am interesting of this and currently investigatig proper technique to make yogurt from goat milk.Please keep on touch to get latest news. Common inhibitors Antibiotics dead culure contamination Temperature enzymes

-- Thusitha Gajanayake (thusitha@vetpre.pdn.ac.lk), December 11, 2001.

Could it be to cold for the blanket to keep the heat? I keep my yogurt overnight in the microwave (I start by boiling a cup of water in the microwave so there is some heat there to start with).

Also, try another yogurt culture. Get the freshest yogurt you can, stay away from the custard yogurts--I would be wary of the pectin.

Keep saving back a little of your culture (if it works) for your future yogurt making.

I don't measure the temp, but bring to an almost boil. Then cool to -- well they way you'd test for a baby's bottle on your wrist. Then couple tblsp yogurt per gallon milk.

My kids and I like ours with granola and cinnamon.

-- Ann Markson (tngreenacres@hotmail.com), December 11, 2001.