Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Wonderful yogurt recipes, thanks, Gabriella! Don't forget that the yogurt used in India, most of the Middle East, Greece, Turkey and North Africa is made from whole milk, so it tends to be richer than the American type (and in places with more goats than cows, it's often from goat's milk.) So I generally use a mixture of two parts yogurt and one part sour cream for recipes from those regions. (Any old pretext for eating sour cream. :-)) Anyway, here's my question: I want to try making goat's-milk yogurt. A friend in the country has goats, and brings me the most wonderful rich milk occasionally. No distinctive goatmilk taste, though I don't personally mind that flavor when it's there. And it seems easier for me to digest. So. . . does anyone have experience making goat yogurt, and is it different from making the cow kind? Does it take a different starter or temperature, for instance? Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Hi Rain!I have actually no experience in making yoghurt from goat's milk, but have eaten it (in Greece - it is lovely) All I know is, that you need a yoghurt made from goat's milk as a starter. I looked around on the web, but couldn't really find anything smart. Maybe http://fiascofarm.com/dairy/yogurt.htm might give you a useful hint? Keep us informed, please, once you come up with your best recipe. Gabriella , raincrone@j... wrote: > >> Anyway, here's my question: > I want to try making goat's-milk yogurt. A friend in the country > has goats, and brings me the most wonderful rich milk occasionally. > No distinctive goatmilk taste, though I don't personally mind that > flavor when it's there. And it seems easier for me to digest. So. . . > does anyone have experience making goat yogurt, and is it > different from making the cow kind? Does it take a different > starter or temperature, for instance? > > Rain Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 On Tue, 10 Feb 2004 20:09:36 -0000, Gabriella wrote > Hi Rain!I have actually no experience in making yoghurt from goat's > milk, but have eaten it (in Greece - it is lovely) > All I know is, that you need a yoghurt made from goat's milk as a > starter. > I looked around on the web, but couldn't really find anything smart. > Maybe http://fiascofarm.com/dairy/yogurt.htm might give you a useful > hint? > Keep us informed, please, once you come up with your best recipe. Goat milk works well and you can use any other yoghurt for starter. I have done it with soy milk yoghurt culture as starter. There are places on the web to buy non-dairy starter if that is of concern to you. BL Quote Link to comment Share on other sites More sharing options...
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