Making homemade yoghurt (24 hour ferment)
1L goats milk
1/2C goats yoghurt (left over from last batch or from the shops)
1/32t starter culture
5 drops calcium chloride
Heat the milk on the stove until it is 90 degrees celcius (use a thermometer)
Once it reaches temp, turn off the stove and leave to cool until 40 degrees
(this will take a while, leave the thermometer in there and stir occasionally to check temp)
Once the temp has lowered, pour a small amount into a jug and whisk in all the other ingredients until really well combined. Now add the rest of the milk and stir well.
Pour into the yoghurt machine's inner bowl and seal, insert into the machine and set to heat for 24 hours. Leave and do not disturb.
Once the time is up, I drain some of the whey from mine, so the end result is a lovely thick yoghurt and I also have the whey to use for fermented vegetables and grains.
Line a strainer with cheesescloth, and pour your yoghurt in... tie the cheese cloth together with an elastic band and leave to strain... The time you leave it is personal, depending on how you like your yoghurt. I leave mine for about 45 mins to an hour (remember it will firm further in the fridge)
Now spoon the yoghurt into smaller containers for the fridge. I fill 4 small ones when strained for this length of time, and have a small jar of whey as well.
Put yoghurt in the fridge where it will continue to firm. Once cool, enjoy!
SWEET YOGHURTAdd some homemade jam (fruit and honey) and stir through for a commercial style treat (strawberry is delish!)
Add some honey and chopped nuts...
SAVOURY YOGHURTA spoonful of yoghurt in soup is really yummy...
For some extra flavour, add a squeeze of lemon, some chopped garlic and fresh dill, salt and pepper to taste... great in soup, on salads, meats... everywhere really!
Remember to keep a jar of yoghurt for next time... This makes a very small quantity so is suitable when you are first introducing goat's dairy and working at building tolerance, and so only consuming small amounts daily.
I bought my starter culture and probiotics from www.greenlivingaustralia.com.au
They are not really necessary once you have established your yoghurt, there should be enough good guys to get a batch going then...
(I also bought tiny spoons from them to help with the measuring)
NOTE: When you leave the yoghurt to ferment for 24 hours, it is meant to reduce the lactose and the casein, so it is more easily digested and tolerated