How to Make Thick Homemade Raw Goats’ Milk Yogurt


I have a tendency to stick with kefir because 1) it’s totally raw 2) it has more benefits than yogurt and 3) it’s so much easier! But there really is nothing like a healthy yogurt with berries and granola!

Unfortunately, flavored yogurt from the store often contains more sugar than Lucky Charms! Making it homemade is cheap, healthier, and far more rewarding!

But making yogurt from raw milk and getting it thick can be tricky, but it can be especially tricky with goats’ milk. Since we raise goats for milk, I had to figure out a way to make it work! And because I’m really not a big fan of heating the milk to 180* (thereby destroying the beneficial enzymes) to make yogurt, my goal was to find a way to make goats’ milk yogurt thick without pasteurizing the milk. I did, and here’s how!

(This recipe can be used to make raw milk yogurt with cow’s milk too but I recommend reducing amount of gelatin by 1 tsp per quart.)

Homemade Thick Raw Goats' Milk Yogurt
Yields 1
Finally! A homemade raw goats' milk yogurt that is thick and has added health benefits from gelatin!
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  1. 1 quart raw goats' milk
  2. 1/4 cup yogurt starter (I use plain, unsweetened whole milk, grass-fed yogurt)
  3. 1 Tbsp gelatin (Vital Proteins is from grass-fed beef)
  1. Heat milk to 110*F slowly over low-medium heat. Be careful not to heat over 118* or the benefical enzymes will be destroyed. Whisk in gelatin vigorously for about two minutes to ensure that it is dissolved and blended well. Then whisk in yogurt starter. Cover and keep in 95-110* location for 8-10 hours. (It will still be very runny at the end of this culturing time, and that is okay. The gelatin will make the yogurt thick once it is refrigerated.) Refrigerate for at least 8 hours.
  2. If you would like to make a healthy sweetened yogurt, add in raw honey and/or maple syrup and a teaspoon of vanilla before refrigerating. This works best to maintain a thick yogurt instead of adding the sweetener after refrigeration and having to whisk it in (which makes it lose some of its thickness).
  1. Having a yogurt thermometer and somewhere to maintain the yogurt at a steady 95-110* temperature is imperative. Options include a yogurt maker, an Instant Pot, an oven setting that goes that low, etc. A cooler with hot water added can be used but temperature will need to be checked periodically.
The amount of gelatin is enough to make it thick but without being too much like Jello. The health benefits of gelatin are incredible, including helping improve joint health, help heal and seal a leaky gut, reduce likelihood of stretch marks during pregnancy and other skin benefits. Check out Grass Fed Girl’s post detailing these and other great health benefits of gelatin!

I use Vital Proteins Pasture-Raised Beef Gelatin
(Click for more info.) It is made from grass-fed, pasture-raised cows.

Per popular request, I have lots of posts coming up on homesteading including raising dairy goats and poultry for meat and eggs naturally. Be sure to enter your email address in the box on the right to subscribe to my posts so you don’t miss any of it!

Blessings of good health,

~Sara Jo Poff
Healthy Families for God
Using the Scents God Gave You
Big Faith Farm

The Best Health Advice Comes From Farmers by HFFG







If you own goats, be sure to check out my controversial post CAE: What If We Have It All Wrong.

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