Thankfully, Julie Buckles picked up on my unease and suggested I check out a homemade yogurt recipe over on her blog. I finally found myself with some free time (and a yogurt-free fridge) and decided to give it a go.
I link to Julie's original post above, but I made mine with both powdered goat milk and fresh goat milk (Meyenburg brand) and used a goat milk yogurt.
Why so goaty? Well, I love the flavor and got hooked on goat milk when I used to think that it was a better choice for people who have some issues digesting lactose. I have since learned that goat milk has as much lactose as cow’s milk, but don’t tell my intestines that! Plus, it’s delicious. I love goat butter on popcorn and toast, goat milk in my coffee, goat cheese folded into my omelet. I could probably live on goat products and coho salmon. And coffee.
Did you know goat meat is the most widely consumed protein on the planet? Although pork is the meat the planet eats the most of. We ate a whole goat last year (no, not it one meal!) which was delicious in every possible recipe we could come up with. Americans in general have been slow to adopt goat meat - a problem we face with good quality domestic seafood. Check out this article from Modern Farmer magazine that talks more about goat meat and efforts to popularize it.
But back to the yogurt. I’m stalling. My first batch didn’t work. Well, it worked if I was trying to make something like Kefir. And it is tasty, it just never got thick. Sounds like I either added the culture when the milk was too hot (note to self: calibrate thermometer), the culture was old or otherwise not ready to go to work, or goat milk is kind of temperamental (some suggest adding gelatin to guarantee thickening).
I’m going to use it up in some oatmeal pancakes that usually call for buttermilk (we usually freeform these, but here’s a recipe if you prefer). And then once I eat those pancakes I will try it again. Stay tuned!