Greek Goat's Milk Yogurt
- Blend it for baby
- Kid-friendly
- Low calorie
- Low carb
Goat's milk yogurt has a fresh and tangy, yet rich and milky, flavour. You can buy it in Greek and Mediterranean specialty stores, or even better, make your own with this recipe. Serve it drained, with Sautéed Quince, or use it as the basis for Tzatziki. Make sure you use a full-fat yogurt containing natural bacterial cultures in the starter.
Ingredients
- 6 cups (1.5 L) homogenized milk
- 1/4 cup (60 mL) Balkan-style yogurt
Preparation
In heavy-bottomed saucepan, bring milk to gentle boil over medium heat, stirring often; simmer, stirring constantly, for 2 minutes. Pour into large glass bowl and let cool until you can hold your finger in milk for 10 seconds, about 15 minutes.
In small bowl, whisk together yogurt and 2 tbsp (30 mL) of the warm milk; stir into remaining warm milk. Cover with plastic wrap, then tea towel and let stand in draft-free place until thickened, about 12 hours. Cover and refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In small bowl, whisk together yogurt and 2 tbsp (30 mL) of the warm milk; stir into remaining warm milk. Cover with plastic wrap, then tea towel and let stand in draft-free place until thickened, about 12 hours. Cover and refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
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