What did yogurt say to milk?

You are so uncultured!

We. Love. Yogurt. And we love all the probiotics that yogurt has to offer. In fact, I am currently using a power packed probiotic product (try saying that 3x fast, for fun) as the starter culture in the initial batch, Lifeway Organic Plain Whole Milk Kefir. Not only is it LOADED with probiotics, it also contains 12 different live probiotic cultures/strains.

Once the initial batch is made, I will simply save ¼ cup of the yogurt that was just made and use that as the starter for the next batch and so on….

So here’s how it goes….

1. After heating ½ gallon of raw goat milk to 180 F, place milk into a sink of cold water to cool it down to 95-105 degrees. I use Crock Pot Multi Cooker to heat up and also for incubating the yogurt. Once the milk reaches 180 F I just lift the Crock Pot pot insert out and place it into sink of cold water, stirring the milk frequently to help the cooling process.

2. Once the milk is at desired temperature, spoon out approximately 1 cup of the cooled milk into a separate bowl and add the ¼ cup kefir or yogurt and stir until well mixed.

3. Then add this mix into the pot of milk and stir until well mixed.

4. Place pot back into Crock Pot and set Yogurt making setting. I typically incubate for 9 hours.

5. Once the yogurt has reached the desired taste and texture, I will then pour it into a strainer that is covered with a butter muslin cloth. The strainer is sitting inside a bowl to catch the whey that will drain out over the next hours. I then place this into the refrigerator for 10-11 hours.

This process typically makes approximately 3 cups of a DELISH, thick, Greek like goat milk yogurt

Where some of the magic happens.

After 10 hours of straining and draining

Ta daaaaa!

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