Unless you live on a farm, you probably don’t own a herd of dairy goats, and that’s OK (really, we swear). Store-bought pasteurized goat’s milk is can be found at grocery stores across the nation, making it simple to whip up batches of homemade yogurt. Because goat milk yogurt contains low levels of lactose, it’s often a healthy alternative for those with cow milk allergies or sensitivity. Eivin and Eve Kilcher, authors of Homestead Kitchen, suggest using a yogurt maker or a covered cooler big enough to accommodate two 1-quart quart jars and a candy thermometer to make this homemade goat milk yogurt.Goat’s Milk YogurtReprinted fromHomestead Kitchen: Stories and Recipes from Our Hearth to Yours by Eivin Kilcher and Eve Kilcher. Published with permission by Pam Krauss Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Eve and Eivin Kilcher.

Eivin Kilcher,Eve Kilcher
Recipe by Extra Crispy


Credit: Photo by Brian C. Grobleski

Recipe Summary

8 cups


Ingredient Checklist


Instructions Checklist
  • Pour ¼ cup of the milk into a small bowl and sprinkle the gelatin evenly over the surface; do not pour it in a pile or stir. Set aside to allow the gelatin to bloom. Pour the remaining milk into a large pot and attach a candy thermometer to the side of the pot. Bring the milk to 180°F over medium heat; when it reaches 180°F, reduce the heat to low and maintain this temperature for 20 minutes, stirring often.

  • Remove from the heat and let cool. When the temperature of the milk has dropped to about 120°F, add the gelatin mixture and stir to combine thoroughly. Let the milk continue to cool until it reaches 108°F. To speed this process, you can place the pot in an ice bath. Add the yogurt starter culture or powdered yogurt culture, following the package instructions. Using a whisk, mix thoroughly but not vigorously—you want to be gentle with your yogurt culture, as it is a living thing.

  • Fill a cooler halfway with boiling water. Transfer the cultured milk into two 1-quart jars, sealing with lids, and set them in the water. Close the cooler or yogurt maker and incubate for 5 to 10 hours. The longer it incubates, the more firm and tart the yogurt will be.

  • When the yogurt is ready, refrigerate until ready to serve. It is best used within a couple of weeks.