Homemade Goat Milk Yogurt
~ A Global Culture ~

Goat milk yogurt is easy to digest and makes a great alternative to cow's milk curd. 

Goat curd is expensive to buy in western countries, if you can find it at all.  Larger stores stock goat milk in the dairy section.  Goat milk powder works just as well.  And it'll be handy in your cupboard when you need it. 

If you prefer curd made from goat's milk you'll save money by culturing your own... it's simple!

Goat Milk Yogurt

Goat milk yogurt is naturally thinner than curd made from cow's milk.  If you prefer thicker curd, a thickener can be added.  

Basic Recipe Goat Yogurt

Makes 1 quart (litre) goat yogurt.


  • 1 quart (litre) goat milk, fresh or powdered
  • 1/4 cup (60 ml) fresh plain yogurt, from a previous batch or the store or 2 tablespoons (30 ml) powdered yogurt culture

To make thicker curd add:

  • 1/8 teaspoon (0.65 ml) unflavored gelatin powder or 1/4 cup (60 ml) dry milk powder

No goat milk? No problem. Powdered goat milk works well. Add cow's milk powder to thicken goat yogurt.

For an easy $10 in savings (for new customers only) simply click on the image or text link.  The discount will automatically be put in your cart.

Goat Milk Powder

Goat Milk Powder

Dry Cow's Milk Powder

Cow Milk Powder


1.  Heat milk in stainless steel pot to 176° F (80° C), stirring occasionally.

2.  Remove from heat.

3.  If thickening, sprinkle gelatin over 1/4 cup (60 ml) of the warm milk and allow to soften.  Or sprinkle milk powder on warm milk and allow to rehydrate.

4.  Cool milk to 110°-115° F (43°-46° C).

5.  Add culture to cooled milk and stir.  Add gelatin mixture and stir (optional).

6.  Pour into a glass or ceramic jar or container and cover. 

7.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

8.  Incubate for 4-6 hours or until firm.

9.  Refrigerate until ready to use.

A Bit About Goat Milk

  • Milk from a goat is different from cows' in several ways.  One difference is that goat milk doesn't need to be homogenized.  The fat globules stay suspended in the milk... they don't float to the top like in cow's milk.
  • The amount of lactose is only slightly less in goat milk than in cow's milk.
  • When fresh, goat and cow milk taste very similar.

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What Will Help You Make Yogurt?

powdered yogurt culture handy in cupboard
starter kit (culture, thermometer, mason jar)
audio (mp3) instructions
video on how to make yogurt
all of the above
no yogurt culture
no milk
no thermometer
no way to incubate
afraid yogurt won't turn out
no time
all of the above
under 18
18 to 29
30 to 39
40 to 49
50 to 59
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