Folks, let’s get one thing straight—I’m not here to waste time. Cooking should be practical, efficient, and get the job done right. And that’s exactly why goat milk yogurt has earned its place in the Serendipity Farmhouse Test Kitchen.
You see, I don’t mess around with overcomplicated recipes. If there’s a way to make it better, cheaper, and smarter, I’ll find it. That’s why we’re using raw goat milk, yogurt culture starter, and Knox gelatin to produce thick, creamy, probiotic-rich yogurt—without the ridiculous markup you’ll find at the store.
🐐 Why Goat Milk? Because It Works
I’ve tried cow milk yogurt, and while it’s fine for some, it doesn’t hold a candle to goat milk when it comes to digestibility. Smaller fat globules, lower lactose, and a naturally smooth texture mean it’s easier on the stomach and better in consistency. This holds true for the goat milk cheese we make here at Serendipity.
⚙️ Instant Pot: The Workhorse of Yogurt-Making
Instead of fiddling with thermometers every two minutes, I rely on the Instant Pot’s Yogurt Mode to keep temperatures precise, letting the bacteria do their thing without interference. Just set it, forget it, and check back when it’s done.
🍧 The Gelatin Trick
Now, goat milk yogurt tends to run a little thin—that’s just how goat milk works. So, instead of straining it forever, I pre-mix Knox gelatin into one cup of reserved goat milk before heating. When mixed back in, this helps cool the milk faster while ensuring a smooth, evenly thickened final product. No lumps, no nonsense. And there are other benefits as well.
⏳ How It’s Done—The Practical Steps
- Heat milk to 165°–180°F to ensure a proper texture.
- Mix gelatin with reserved milk before heating.
- Cool quickly below 110°F before adding the starter.
- Set Instant Pot to Yogurt Mode for 8 hours—longer for tangier yogurt.
- Refrigerate for 4 hours before serving.
💰 Why Pay More? Make It Yourself
This homemade yogurt costs half of what store-bought goat milk yogurt does. You control the probiotics, the thickness, and the flavor. Instead of paying extra for additives and stabilizers, you just make it right the first time.
🥣 My Breakfast Ritual
A bowl of thick goat milk yogurt, a drizzle of maple syrup, and some toast made with fresh sourdough bread—that’s how I start my day. If you want better food, you make it yourself. If you want smarter cooking, you simplify the process. And if you want to see more practical farmhouse skills, subscribe and follow along.
Now, go make yourself some yogurt. Happy Cooking!.
This recipe is an adaptation of a recipe at Frieda Loves Bread.
Goat Milk Yogurt - Instant Pot
Notes
Note 1 - You can cut this recipe in half, using 4 cups of milk, 1 Tablespoons of yogurt starter and 1 Tablespoon of unflavored gelatin. Keep the same incubation times.
Note 2 - Serving Suggestions: Sweeten with boney or maple syrup; Pair with granola or fresh fruit; Use in smoothies or dressings
Ingredients
- • ½ gallon goat milk (store-bought or raw)
- • 1 tbsp Yogourmet yogurt starter (or use yogurt from a previous batch)
- • 2 tbsp Knox original unflavored gelatin (for thicker texture)
Instructions
- Start with a very clean pot and utensils. Put several ice cubes into the pot. After a few minutes, pour out the ice water; do not wipe the pot dry.
- Pour your 7 cups of goat milk into the pot. Reserve the extra cup of milk for step 4.
- Heat your milk by using the BOIL cycle as directed by your Instant Pot model, to your desired temperature. 165°F is recommended for a clean taste. 180°F will give you a more 'cooked' taste. Check mid-cycle at the 15 minute are and test your temperature with an accurate thermometer.
- While your milk is heating, sprinkle 2 Tablespoons (about 2.5 packages) of unflavored gelatin into the cold, reserved milk. Allow it to sit and soften (bloom) for at least 10 minutes.
- After your milk has heated to your desired temperature, whisk your bloomed gelatin into the hot milk. Mix well.
- Cool your milk to 100°-110°F by setting your pot of hot milk over a large bowl of ice water or sink filled with cold water. Whisk and take the temperature every couple of minutes. It should take less than 5 minutes.
- When you have reached your cool down temperature, take a cup of your cooled milk and stir in your 2 Tablespoons of yogurt starter or powdered starter, and mix well. Pour this mixture into your pot of cooled milk and stir well to combine.
- Incubate your yogurt by setting your Instant Pot on the Yogurt Normal cycle (based on your model), which defaults to 8 hours. Push the +/- buttons to increase or decrease the incubation time.
- When the cycle is complete, your Instant Pot will beep and display YOGT.
- Flavor your yogurt with 1 teaspoon of vanilla extract and your choice of sweetener to taste. 2-4 Tablespoons of warmed honey or granulated sugar works well. Mix well.
- Put yogurt into a container or individual containers with a well fitting lid and place in the refrigerator for 4-6 hours. Yogurt will look thin, but set up once chilled.
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This method sounds both practical and efficient. I appreciate the use of gelatin to achieve that perfect consistency without overcomplicating the process.