Ingredients:
1 quart (32 ounces) of full fat goats milk
2 tablespoons of previously homemade yoghurt or plain unflavoured yoghurt with active live cultures
2 tablespoons of full fat milk (same type)
Preparation:
Start with all ingredients at room temperature.
Method:
Heat the milk just to the boiling point and pour into a non-metal container.
Let cool to lukewarm (100-105F). A skin will form on top.
Mix the 2 tablespoons of yoghurt (homemade or commercial) with 2 tablespoons of milk.
Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
Note: 8 to 12 hours is best. The longer the yoghurt coagulates beyond that time, the more sour the taste becomes.
Carefully drain any excess liquid.
Refrigerate for 4 hours before consumption.
Store in the refrigerator and consume within 4-5 days.
Don’t forget to save a small amount to make the next batch!
Serving suggestions: Yoghurt can be served with honey and/or nuts (traditionally almonds or walnuts), or pomegranate seeds.
