Sheep’s & Goat’s Milk Yogurt
Description
Both sheep's and goat's milk may be used interchangeably in this recipe. These two varieties contain about two times more fat than cow’s milk, so yogurt made from them typically has a very velvety and luscious mouthfeel.
While goat milk will result in a sweet and pronounced aftertaste, sheep milk makes a milder and slightly more tart yogurt.
Those who are sensitive to cow’s milk commonly turn to goat’s milk, as it tends to be easier to digest.
Sheep’s milk, on the other hand, has nearly double the amount of protein as cow’s milk, as well as an abundance of vitamins!
Prep time: 35 minutes
Total time: 24 hours and 35 minutes
Yield: 1/2 to 3/4 quarts of yogurt
Special equipment: yogurt maker, kitchen thermometer, double boiler, ultra fine cheesecloth
Ingredients
Instructions
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Pour the milk into a large saucepan and gently heat it on low until it reaches 185°F. Do not let it come to a boil.
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Using the double boiler method, keep your milk at this temperature (185°F) for 20 minutes. You will need to use a thermometer to monitor this step.
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Remove it from the heat and allow it to cool to below 110°F.
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Off heat, add starter to the milk to inoculate it. Stir thoroughly.
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Transfer the mixture into a glass jar and close it with a lid. Place it in your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 24 hours.
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Immediately after this fermentation stage, your still-warm yogurt will be runny. Resist the urge to stir it and let it cool for an additional 2 hours at room temperature.
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Refrigerate the yogurt for 6 hours.
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After chilling, strain the yogurt through an ultra-fine cheesecloth over a sieve to remove some of the liquid. Place it in the fridge and leave it for 2-4 hours.
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When you’re happy with the consistency, scoop your now-thick yogurt back into a clean glass jar and keep in the fridge.
