Goat Milk Kefir


Goat Milk Kefir

Ingredients

  • 1/4-1/2 teaspoon Kefir C culture
  • ½ to 1 gallon goat milk
  • Optional: non-fat dry milk powder

Equipment

  • Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
  • Thermometer
  • Measuring spoons
  • Large mixing spoon

Note: Please be sure all equipment is sanitized before use.

Procedure

  1. Heat milk to 180°F and hold for 30 minutes. This process results in a thicker-bodied kefir. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
  2. Optional Step: Goat Milk Kefirhe best time to add milk powder (for thicker product) is during this part of the process, preferably when the milk is about 100°F.
  3. Cool milk to 72-74°F and add kefir culture. General usage rate is 1/4 teaspoon per 1/2 gallon milk or 1/2 teaspoon  for 1 to 2 gallons milk. Stir culture in gently until dissolved.
  4. Incubate at 72-74°F for approximately 12-16 hours.
  5. Refrigerate.

Goat Milk Yogurt


Goat Milk Yogurt

Ingredients

  • 1/8-1/4 teaspoon DCI yogurt culture of your choice
  • 1/2  to 4 gallons any type milk (raw milk and goat milk will require longer fermentation times)
  • Optional: sweetener, non-fat dry milk powder

Equipment

  • Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
  • Thermometer
  • Measuring spoons
  • Large mixing spoon
  • Incubation device – anything that will keep your cultured milk at 106-110°F for 6-8 hours will work. Some people use picnic coolers with bottles of hot water inside)

Cook’s Note

Please be sure all equipment is sanitized before use. Please consult our How to Get Clean guide here for more information on this topic.

Preparation

  1. Heat milk to 185°F and hold for 30 minutes. This process results in a thicker-bodied yogurt. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
  2. Optional step: The best time to add milk powder (one way to get thicker yogurt) is during this part of the process, preferably when the milk is about 100°F. If you choose to use dry milk powder, 1/2 cup milk powder per gallon of milk is a good place to start.
  3. Cool milk to 115°F and add yogurt culture. General usage rates are 1/8 teaspoon for 1/2 gallon milk or 1/4 teaspoon for 1 to 4 gallons milk. Stir culture in gently until dissolved.
  4. Optional: Add sweetener and/or vanilla extract for flavor at this point (to taste).
  5. Transfer your cultured milk to your incubation device/set-up and incubate at 106°F-110°F for approximately 8 hours. Add 2-4 hours incubation time for raw and/or goat milk.
  6. Refrigerate.
  7. Optional: For Greek-style yogurt or a thicker yogurt, drain yogurt in colander lined with cheesecloth or draining bag for 12-24 hours. Yogurt should be refrigerated during draining process.
  8. If you want to add fruit or honey to your yogurt, the time to add it is after your incubation or at time of consumption. Do not add fruit or honey before incubation.
  9. Consume your fresh yogurt within two-three weeks.

Cultured Goat Milk Buttermil


Cultured Goat Milk Buttermilk
Ingredients

Equipment

  • Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
  • Thermometer
  • Measuring spoons
  • Large mixing spoon

Cook’s Note

Please be sure all equipment is sanitized before use.

Preparation

  1. Heat milk to 185°F and hold for 30 minutes. This process results in a thicker-bodied buttermilk. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
  2. Cool milk to 77°F and add culture. Stir culture in gently until dissolved.
  3. Incubate milk at 74-77°F for minimum of 16-18 hours. Normal Room temperature of 72°F will help maintain this temperature during the incubation process.
  4. Refrigerate.

Goat Milk Ricotta


Goat Milk Ricotta
One of the easiest cheeses to make at home (in my opinion) is ricotta. It has a fresh, milky flavor. A flavor that is hard to find in commercial, mass-produced brands. And increasingly so, other ingredients are making their way into the commercially produced brands. Examples of ‘other’ ingredients include: modified food starch, guar gum carrageenan, locust bean gum, and xanthan gum depending on the brand. For that very reason, I have decided to make my own ricotta at home. Fresh ricotta has just two ingredients: milk and an acid. (The acid could be lemon juice, vinegar, or citric acid.) If you prefer for it to have a more pronounced flavor, salt may be added to your taste.

While ricotta is traditionally made from whey, you can also make it using milk. The advantage of using milk is that you will have a higher yield of ricotta. Now as far as the type of milk, or better stated, the type of animal… cow milk tends to be more common. Though for the purpose of this recipe (and since I have access to it) goat milk is my milk of choice.

Ingredients

  • 1/2 gallon goat milk
  • 3/4 teaspoon citric acid dissolved in 1/4 cup cool water

Procedure

  1. Use a heavy-bottom pot that holds at least 1 gallon (the milk will begin to foam up when it heats up). Add milk to the pot and then place the pot on the stove over medium-high heat. Add the citric acid/water mixture to the milk and stir thoroughly. Stir frequently to prevent the milk from scorching on the bottom of the pot. Heat the milk mixture to 185°F being careful not to boil the milk.
  2. When the mixture reaches 185°F, immediately remove from heat. The temperature will continue to rise from ‘carry over’ heat. Allow the mixture to set for at least 15 minutes undisturbed to allow the curds to form and separate from the whey.
  3. Line a colander with butter muslin and place the colander over a large pot (to catch the whey). Ladle the curds into the colander and allow to drain for 20 – 30 minutes or until the ricotta reaches the desired consistency. You may use the whey (liquid) in soups or stews or as the liquid when making bread or rolls.
  4. Then remove the ricotta from the colander and place in a container with a lid, then refrigerate. The cheese can be eaten immediately or it will keep for up to 2 weeks in the refrigerator (though it never lasts that long in our house).
  5. If desired, you can add salt to taste after you remove the ricotta from the colander. For a creamier texture you could stir in up to 2 tablespoons of cream.

Cook’s Notes

Use your homemade ricotta just as you would with the store-bought kind. Some of our favorite ways to use it include, but not limited to: stuffed shells, dolloped across the top of pizza prior to baking, lasagna, with fresh herbs mixed in and then spread over crackers, and a little stirred into polenta just after you take the pot off of the stove. So friends, don’t be intimidated. You really can make ricotta at home.