Unsucessful at making goat yogurt

[Guest guest]

Well I tried making the goat yogurt for the first time using

Elaine's method. It came out totally watery. I have made yogurt

before using a standard method before going on SCD and it turned out

fine. I tried to drip it to thicken it first by putting it in the

cheese strainer I bought and it basically poured right through in a

couple of minutes then I tried dripping it through several layers of a

cheese cloth lined fine mesh strainer and it all went through also. I

followed the directions EXACTLY. I used 1 qt goats milk, I heated it

first to 180 F then cooled it covered in the fridge to 67 F then I

added my 1/8 tsp Progurt to a small amt. then added this back and then

poured it all into jars. I put them in my dehydrator and maintained a

temp of about 109 F for 28 hrs. I read that a little longer than 24

hrs is better to make sure and get rid of all the casein. I threw it

all out because I don't want to expose myself to any un-broken down

casein and stimulate my dairy allergy. I have been DF for about 1 year

so far. This would be my first time of any known casein exposure. Any

suggestions? I made the almond nut milk yogurt last week and it turned

out fine. I can't tolerate it though unless I add some Prime-Zyme to

it.

[Guest guest]

Sounds like you make your yogurt correctly. My goat yogurt also passes

through cheesecloth and strainers, but becomes very nice and thick if I

put a paper coffee filter inside the strainer.

mom to -12

SCD 4/23/04

[Guest guest]

Commercial ultra-pasteurized goat milk and fresh come out with different

consistencies. The commercial goat milk is watery no matter what you do, from

my experience.

Bonita

Unsucessful at making goat yogurt

Well I tried making the goat yogurt for the first time using

Elaine's method. It came out totally watery. I have made yogurt

before using a standard method before going on SCD and it turned out

fine. I tried to drip it to thicken it first by putting it in the

cheese strainer I bought and it basically poured right through in a

couple of minutes then I tried dripping it through several layers of a

cheese cloth lined fine mesh strainer and it all went through also. I

followed the directions EXACTLY. I used 1 qt goats milk, I heated it

first to 180 F then cooled it covered in the fridge to 67 F then I

added my 1/8 tsp Progurt to a small amt. then added this back and then

poured it all into jars. I put them in my dehydrator and maintained a

temp of about 109 F for 28 hrs. I read that a little longer than 24

hrs is better to make sure and get rid of all the casein. I threw it

all out because I don't want to expose myself to any un-broken down

casein and stimulate my dairy allergy. I have been DF for about 1 year

so far. This would be my first time of any known casein exposure. Any

suggestions? I made the almond nut milk yogurt last week and it turned

out fine. I can't tolerate it though unless I add some Prime-Zyme to

it.