goat milk yogurt

How to Make Goat Milk Yogurt

Like with many dairy products, goat milk yogurt can be tricky. I am unwilling to add dry milk powder to our yogurt just for the sake of ...


Goat Milk Mozzarella

Goat Milk Mozzarella

The first time I made mozzarella from our goat milk I ended up with crumbly, dry curds that wouldn't...


5 Ways to Stake Tomatoes

5 Ways to Stake Tomatoes

Tomatoes are the #1 thing planted in my garden. We can tomato sauce, ketchup, whole tomatoes, salsa, etc. so we plant  a lot of tomato p...

How to Make Goat Milk Yogurt

goat milk yogurt

Like with many dairy products, goat milk yogurt can be tricky. I am unwilling to add dry milk powder to our yogurt just for the sake of thickening it up, so I usually settle for somewhat runny goat milk yogurt that is more drinkable than spoonable, but it still tastes great and much less expensive than the organic store bought varieties and with much less additives than the store-brand varieties!

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How to Make Goat Milk Yogurt

The first step to any cheese and yogurt making is sterilization of your utensils and work space. This is very important so that you don’t add in any bad bacteria to your milk before you incubate it. When making yogurt on the stove I simply place a bit of water in my pot and stick all my utensils inside then boil it for a few minutes- or until the water has fully evaporated.

What you will need:

1/2 gallon of goat milk

2-3 T of organic yogurt or Yogurt starter cultures


Glass jars for incubation- pint or quart

cooler/dehydrator/yogurt maker

For the purpose of this recipe, I will be using store bought yogurt for my cultures. If you use starter cultures, much of the process will be the same, but follow the directions on the packet for the addition of the cultures. 

What to do:

Place your milk in a large pot over medium-low heat. Bring it to a temperature of 180F while stirring frequently.  (*You can skip this part if you want raw milk yogurt, but the resulting yogurt will be much thinner due to the fact that the cultures will have to compete with the natural occurring bacteria in the raw milk*)


Once the milk has reached 180 F, remove it from the heat and place it in an ice bath, stirring occasionally, until it comes to 110 F. While the milk is cooling, set out your yogurt starter so that it warms up a bit. I use organic, plain whole milk yogurt.

goat milk yogurt chilling

When the milk reaches the correct temperature, gently stir in the yogurt starter and mix well. Pour into 2 quart jars or 4 pints. And allow it to incubate at a steady warm temperature (~110F) for 6-12 hours. I like mine at about a 6-8 hour incubation- the longer you let it sit, the more tart or sour tasting it will be.

To incubate, you have a couple of options:

  1. Use a yogurt maker. Such as the Euro Cuisine Yogurt maker. Just follow the instructions for your machine.
  2. Place it in your dehydrator. My Excalibur works great for this. Just remove the trays and set your jars inside.
  3. Use a cooler. Fill a couple of jars with boiling or really hot water and set them, and your yogurt jars, inside of the cooler and close it up. Walk away for at least 6 hours before opening up the cooler. I used this method for years. It works and it takes no extra electricity.

goat milk yogurt incubation

Regardless of which method you use, the key is a steady temperature and an undisturbed incubation period.

Once your incubation is complete, set the jars in the fridge to cool and thicken up a bit.

And you are done! My kids like to stir in a bit of maple syrup or honey and just drink it like keifir from a glass. It’s great with granola or mixed with fruit too! Let me know if you give it a try!







© 2016, Sarah R Toney. All rights reserved.

Goat Milk Mozzarella

Goat Milk MozzarellaThe first time I made mozzarella from our goat milk I ended up with crumbly, dry curds that wouldn’t stretch and ended up being pretty useless for any sort of cooking or eating. I’ve learned a thing or 2 since that first batch and now we are getting pretty good curds that stretch nicely, taste like real mozzarella and grate beautifully for pizza!

If you have made mozzarella before you will be familiar with the “30-minute mozzarella” process. This goat milk mozzarella recipe follows that process with a few tweaks.

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Goat Milk Mozzarella Cheese

The first, and probably most important, part of the recipe is the milk. In most cheese-making, yogurt-making, etc you want to use the freshest milk possible, but when it comes to goat milk mozzarella you want to make sure your milk is about 3 days old. We get about 1/2 to 3/4 gallon of milk per day, so we just set that jar aside in the fridge for 3 days. We have used a mixture of 4-2 day old milk if we needed a larger batch and still had good success.

Here’s what you will need:

1/2 gallon goat milk (raw, pasteurized- just not ultra pasteurized)

1/4 tsp citric acid

1/4 tsp liquid rennet

~1/2 tsp cheese salt (or to your taste)

Non-chlorinated water for dissolving

optional: ~1/8 tsp lipase powder


Here’s the process:

    1. Start by dissolving 1/4 tsp of citric acid in 1/4 cup cool water.
    2. Pour the citric acid water into a large pot and pour the goat milk over top and give it a quick stir.
    3. Over medium to medium-low heat bring the milk to about 88 F

      goat milk mozzarella


  • While the milk is heating go ahead and prepare your rennet and lipase if you are using it: dissolve 1/4 tsp rennet in 2 T cool water, and 1/8 tsp lipase in 1/4 cup cool water.
  • When the milk comes to temperature gently stir in the lipase followed by the rennet. Mix well using up and down strokes.
  • Place a lid on the pot and set it aside for about 30 minutes- or until the curd forms a clean break.
  • Once the 30 minutes is up, cut the curds into about 1 inch cubes and  transfer to a colander placed over a bowl. Drain off as much of the whey as you can.
  • In a pot large enough to hold your colander, heat up water to 140 F.
  • Cut or tear any curds that are too big into to smaller  1-2 inch pieces. Dip these drained curds into the hot water. We submerge them for about 30 seconds the first time and start testing if they are ready to stretch.

    goat milk mozzarella stretching




  • When the curds are sufficiently warmed, sprinkle them with cheese salt and start to stretch and pull the curds. You want to stretch it like taffy until it is smooth and glossy. You may have to reheat the curds by dipping for 10 seconds or so throughout the process. You can pull off small bits to check the flavor and add more salt if desired.
  • Shape the cheese into a ball and run under cool water for a few minutes. Wrap tightly and place in the fridge for at least a few hours before using.



  • Remember to use 3 day old milk!! This addition alone to your old recipes can help to make all the difference.
  • Try not to let the curds get above 150F. Aim for 140 F and you should be good.
  • A good thermometer is a must-one you can clasp on the side of your pot and keep a constant eye on the temperature
  • Be sure to start with a clean work surface and clean tools
  • Don’t over stretch or knead the curds
  • Milk can be fickle and a lot depends on the pH. If you still get dry crumbly curds, consider reducing the citric acid a bit to see if that helps.
  • You can double/triple this recipe. For our family pizza nights we make 3 large pizzas and that takes mozzarella made from about 1 1/2 gallons of milk (I think we weighed it last time at about 1 lb 2 oz of cheese)

goat milk mozzarella finished product

Good luck! Let me know if it works for you!

© 2016, Sarah R Toney. All rights reserved.