How Do You Make Greek Yogurt With Goats Milk?
Greek yogurt is made with whole-fat milk and strained to produce a thicker, creamier end product. It emulates the type of yogurt produced in Greece, and is commonly featured in Greek cooking in the form of sauces. Making Greek yogurt is similar to making regular yogurt, but it involves using a special yogurt culture, and straining to remove some of the water content to make the yogurt thicker. Goat’s milk or sheep’s milk can easily be substituted for whole fat cow’s milk. Warm the goat’s milk at medium heat in a saucepan. Remove from heat once it starts to steam. Pour the milk into one of your bowls, and let it cool to 104 degrees F. Mix in 3 tbsp. of commercial or homemade yogurt into the warm milk. You may also use a commercial dried Greek yogurt culture instead. Cover the bowl with a cloth napkin, and allow to sit at room temperature or a little warmer (if possible) for eight to 12 hours to “incubate.” Place the cheesecloth or muslin into the strainer, place the second bowl undernea
