{"id":712,"date":"2009-10-29T07:05:20","date_gmt":"2009-10-29T13:05:20","guid":{"rendered":"http:\/\/frommeandmyhouse.com\/blog-fromme\/?p=712"},"modified":"2016-03-26T18:16:38","modified_gmt":"2016-03-27T00:16:38","slug":"my-weekly-yogurt-post","status":"publish","type":"post","link":"http:\/\/frommeandmyhouse.com\/blog-fromme\/my-weekly-yogurt-post\/","title":{"rendered":"My Weekly Yogurt Post"},"content":{"rendered":"

\ud83d\ude42 Yep, I’m posting on yogurt again. I told you last week <\/a>I’d let you know how the raw goat milk yogurt comes out. Delicious! (Click here <\/a>for more traditional yogurt making instructions.)<\/p>\n

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\"Raw

Raw Goat Milk Yogurt – plain and strawberry<\/p><\/div>\n

Here’s how I did it.<\/p>\n

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Raw Goat Milk Yogurt<\/strong><\/p>\n

Prepare containers and utensils. Wash, rinse very well, pour boiling water over\/into them.<\/p>\n

1 qt. raw goat milk – heat gently on stove to 110\u00b0F. on candy or other food thermometer. (No more. You want it to remain raw.)<\/p>\n

Whisk in: 3-4 Tbl. organic, natural plain yogurt with live cultures or recommended amount of dry yogurt culture.<\/p>\n

Dump water out of yogurt containers and pour yogurt in. I used the containers that work in my dehydrator since that is where I cultured my yogurt this time. You can use a quart glass jar or smaller glass jars or a wide mouth glass or stainless steel thermos. Put lid(s) on.<\/p>\n

Put in warm place to culture. You need a place that will keep a steady temp of 95-110\u00b0F. As I said, this time I used my dehydrator, that has a thermostat control on it. Culture 8-10 hours, until it sets up. Other ways you can culture yogurt are listed in a previous post on yogurt that has complete instructions<\/a> and various uses.( I DO NOT find a crock pot, even on keep warm with the lid off to hold a low enough temp.) More yogurt posts here<\/a>.<\/p>\n

My additions for flavored yogurt per serving – all optional. Add 1 or more. (adjust amounts to your liking):<\/p>\n