Goat Milk Yogurt in the Instant Pot (& Bonus Buttermilk!)
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- čas přidán 9. 06. 2018
- In this video, we are making greek-style goat milk yogurt in the Instant Pot. If you don't have an Instant Pot, you can keep your yogurt warm by putting it in the oven with the light on and the door held ajar with a tea towel.
We used Siggi's yogurt at our culture. The yogurt strainer was from cheesemaking.com, but you can use butter-muslin in a colander to drain it too.
For the buttermilk, we simply used a packet of buttermilk culture from cheesemaking.com in a 1/2 gallon of raw goat milk at room temp.
Thank you for watching and please take the time to share and subscribe!
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That yogurt strainer is great. works fine for me
I milk goats and a Jersey. Now I am milking my Katadhin sheep! Great milk! Dual-purpose as well. I love your videos you are very confident and know what you're doing.
Well done! Thank you for sharing.
Thanks! It's really easy and so delicious!
I’ve made it 3 times love it I had to use a different kind of yogurt Goddes it has 7 different cultures in it never tasted yogurt this good my kids love it and there picky. Thank you I need more easy cheese recipes if you have more love to try them my goat milk is overwhelming
Yummy. Looks so good. I wish we had room for goats. Love fresh goat milk. Just subscribed!
I remember the first time I tried some farm fresh, I thought it would be like liquid goat cheese from the store. You know, the really goaty stuff. Boy was I surprised! I actually prefer it to cow milk now. Thank you for watching.
You can make great yogurt by adding a few tablespoons of plain full fat stonyfield yogurt to a quart or so of raw goat milk , leave at room temperature block out light and wait about two days, so good!
I LOVE this method, make my yogurt just the right "tartness" for us and it's SO thick I can literally turn the quart jar I store it in upside down and it won't come out :) Thank you~!
We do too. We are making two gallons a week.
Ive been reusing the cultures just about every week for about a year and I think ot had become better and better.
Very helpful thanks
I've been making Greek yogurt for several years now. Wish I had that handy yogurt button but nope. I use my slow cooker instead. We like ours Very Thick. After incubating for 10 hours, I use (2) 5-gal size coffee filters in a large wire mesh strainer and drain for 6 to 12 hours on the kitchen counter. I do refrigerate after 6 hours. I never get milky runoff. Texture at that point is similar to cream cheese. I never remove that skin layer because I whip it with my kitchen aid which effectively restructures that stuff. I'm left with very thick and creamy yogurt that I sub for sr cream if needed. I only used goat milk once as I don't have easy access to it but it did end up softer than the cow's milk yogurt but still quite thick. Hard to go back to store bought yogurt after having homemade. :-)
Awesome, thank you
Thank you for the great video!! I have been looking for a way to make goat's milk yogurt!! thank you again!! Diane at B & D Goats
I just wanted you to know that I tried making goat's milk yogurt in my Instant Pot yesterday and it worked!! You have no idea how long I have been trying to do this and trying every possible recipe, etc, etc, etc. Thank you again!!!
I use to make that yogurt at our plant in Penn Yan NY
Easy peasy.thx
Are you using buttermilk for the yoghurt?
We just bought a gallon of goat milk from the Amish that we buy eggs from. Costco had Greek yogurt for 1week (not Kirkland label) then switched to Kirkland only. Im making my own. Not playing games with them anymore. Thank you for teaching me.
Yay! Good luck.
Great video I’m so interested in making homemade yogurt. Can you please tell me the packet you used to make the buttermilk? Thk u!
Thanks for sharing! I've made raw cows milk yogurt in my instapot many times, but we are getting dairy goats this week and I was curious if the yogurt making process would be any different. Excited to try!
One of the tips I learned with the cows milk yogurt to make it thicker....after you do the first boil setting and it's done, take the lid off and hit the botton to boil again. Let it go 5 minutes without the lid then take the pot out to cool down.
Good tip! I will have to try that. I think it's pretty much the same as making cow milk yogurt. It does tend to be thinner though if you don't strain it.
This is how I make yogourt. I use cultures from Bacillicus Bulgaricus. I use Bulgarian or Greek culture and it strains amazingly. I order the cultures on line.We milk NDs and Nubians.
I love your videos!
Great video! We are making our 1st batch of yogurt today! one question on the buttermilk, did you leave the buttermilk on the counter overnight or in the Frig?
Wondering if I can then make ricotta with the leftover whey?
Just keep your yogurt longer in fridge. I used real whole milk whole fat yogurt to inoculate your batch but keep some from your own when you make it to start new batches once you make your own Greek yogurt
How do you cool down your milk? I’ve just been freezing it until needed.
Hey Kristen, lovely to see another video from you!
I would be interested in seeing your take on the differences between cows' & goat milk, how you first dealt with that, and still do now.
Many long-time goat lovers say they hate to drink goat milk that hasn't been pasteurised due to rapid development of goaty flavours.
I've had goats for just 1 season, but have to confess that I really do prefer cows' milk, and looking after 1 housecow is much less time-consuming than the number of goats that would give the equivalent volume of milk, although I really enjoy the goats themselves.
I find that heating the milk sometimes brings out goaty flavors. Some of the flavor issue will be due to breed, some to individual animal, and some to milk handling. One of the reasons I am focusing on lamanchas as a breed is that I have never had one with goaty milk. I milk as cleanly and fast as possible so that milk ends up chilling in the freezer within the hour (usually less) from the time I start milking the first goat. Goaty notes will start coming out again after the milk gets old, but usually not for a week or so.
Interestingly, my friend raises Jersey cows and gave me some milk. I decided to have a glass with some cookies one night and was so unsatisfied, I got up and poured myself a glass of goat milk. The goat milk has a creamier mouthfeel to me and I prefer it.
In the end, to each her own. Enjoy your cow. I sure do love some cow milk cheese too!
I used to have a dairy farm, but alas now am cowless! Hence the goats. The price of cows has skyrocketed beyond my means. When my son was at home he would drink many pints of milk per day, but now I don't need so much milk. I bought my 2 lovely Saanens & Saanen x Toggenburg, 5 years old from a goat dairy, for just $150 each, mated to a superior Melaan (Australian black Saanen) buck.
There are some large goat dairies around here, but even though goat milk costs about 4 times cow's milk, the price of goats is very low, I am sure you will agree. In milk efficiency, they produce so much more per pound of bodyweight than a cow does.
I also bought an extra baby doeling for $50, who has grown into a superb sweet-natured young lady due to have her own babies in about 3 months. Goats sure do multiply fast! It's a bit scary, working out how to cope with the increase.
I wonder whether you could do a video on goat management Kristen-style? A day in the life of? There are many ways to keep them, and I learn a lot from watching more experienced goat breeders' methods.
@@HammockHavenFarmThis is so funny! I have a Nigerian Dwarf and a Mini-Lamancha. When I first got them the milk was slightly goaty but then after a week on fresh greens and other feed, the milk is so sweet and amazing. A friend just gave me a quart of Jersey milk that was yellow compared to the goat milk and as you said, very unsatisfying!
@@janembowe I was surprised by the different mouth feel when I tried cow milk again after being used to goat.
Excellent video. How about a cream separator and goat butter video
Angela Shurtleff it’s on the list to do! I don’t make a whole lot of goat butter. It is quite different than cow milk butter.
Going to try this culture.. always use the packets and yes it pours right though the strainer. I’ve found if it cools it doesn’t always pour right though. Although today it did. Ugh
Is the process the same for pasteurized goats milk?
We get poplar Hill pasteurized goats milk through wic and would like to turn it into yogurt and chevre.
I am totally new to goat milk cooking. Is the 185 boil for pasturizing?
Hi, thanks for sharing this wonderful yogurt making method. Enjoyed it very much!
My question is, what will the whey at the end be used for? Just wondering if I should keep it or Not?
Thanks!
hopeforever23 we have so much that I feed it to pigs when I have them. Otherwise I trash it.
you can actually drink it yourself it full of minerals, then use in baking ,replacing yogurt, milk or even sour cream ,making pancakes
I always enjoy your videos. Long before I got into cheese-making I made yogurt using a yogurt-maker, but the Skyr type ( I've only tried shop bought ) you demonstrated is much superior.How did the soup turn out?....maybe you could do some cookery videos?...just a thought.Look forward to your next production :)
Milk Magician the soup was amazing. Here’s the recipe. I puréed it all in the blender. www.tasteofhome.com/recipes/chilled-cucumber-soup
I really do like the Skyr type yogurt too. It’s so easy in the instant pot, I have a batch going a few days a week.
Thank you for watching. It may be a little while for a new video since my cameraman/editor is at summer camp learning cyber security and encryption. Maybe I’ll hijack the camera for a little romp around the goat pen. :)
Thanks for the recipe, it looks delicious. I will definitely give it a try. I don't grow cucumbers, but I do grow cornichons, which I then make into 'bread & butter' pickles: I got the recipe from Chef John at Food Wishes (he's great! ) and they last all year stored in jars.I'll look out for your next post. Meanwhile, I hope your cameraman has a great time at camp.Thanks again.
Yay
I don't know if you mentioned it and I just missed it, but was that just straight from the goat or had you already separated the cream?
77RestoModVette straight from the goat!
Where did you get the stained from please
What do you do with the whey?
Siggi's is skyrr is it not? I wanted to try it that way. Maybe I will next time. 😮
wow, i m interested,,,,,i want to make dairy products using milk goats, where can i get cheap equipment cause i m beginner. i believe you can help me
Jordan may like this
April Wells I’ll send you with some next time I make it.
how much milk did you use?
Just wondering how much milk exactly you are using????
This is half a gallon.
Can I use cow milk Greek yogurt starter instead of goat starter
Yes, that’s what I use.
Just keep your yogurt longer in fridge. I used real whole milk whole fat yogurt to inoculate your batch but keep some from your own when you make it to start new batches once you make your own Greek yogurt
You can also use just regular pot. Don't need instant pots
Can I double this recipe? Using 1 Gallon of milk, 2 very heaping Tablespoons of Siggi Yogurt and 16 hours????? Does that work?
@Tammy Hengst
Yes, you can double this Recipe without any issues. You can use up to a 1/2 cup of Yogurt in 1 Gallon of Milk.
U can also try adding some inulin powder mixed into half n half milk n when u ferment it into yogurt it will come out super thick n creamy.
How much milk was that
MiKyahl half a gallon.
I make my own yogurt too but I dont use any mixture I use I tbsp yogurt and mix it and it is. Not as juicy as you have more organic I think
That brand is available at Walmart!
Do you have to heat the goat milk to 180 degrees before starting the yogurt making process? Why do heat the goats milk?
Is it ok to not heat the goats milk and just add the cultures and fiber, and start the yogurt maker for 24 hours?
Gino Asci you can but it won’t be traditional yogurt. That heating changes and protein structure and the flavor.
No yogurt button needed, you can start with sauté
I have done this twice. After I put it in the strainer, I end up with a TON of whey and very little yogurt.
I did the math and 25% comes out as yogurt and 75% whey. First we tried with a quart if goat milk, it made 8 oz. The second time Intried with a half gallon, it made 16oz.
Bummer I was looking for a raw goat milk yogurt recipe, I’ll keep searching. Where I live you can’t but that brand of yogurt you mentioned.
You can make yogurt without heating it first, but then it's not truly yogurt. The flavor comes from the heating and it also changes the protein structure of the milk a bit.
I'd give some different brands a try. Fage makes a tasty yogurt. It's thick but a good deal less tart than the other when used as a starter.
Is that "RAW" Goat Milk you're using?
The milk we use comes directly from the goats on our farm. We do not pasteurize the milk before we use it. So if you are referring to it being raw as in not pasteurized, it is. I hope that answers your questions :)
Ask any north Indian for their yogurt culture. You will get the same thikness with straining.
Looks slimy. If her buttermilk is slimy then her yogurt will be also.
I followed this recipe twice, yogurt is not slimy. It is thick and the same as redwood hills brand we were buying at the store.
Yep. Followed it step by step and not slimy 👍
Why not just heat it to 110 degrees to begin with instead of cool it down?
same question?
No video just talking and a black screen
Cat Martin I have video on my end. Try a different device?