August 13, 2013 in Yogurt
Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.
Welcome to part two of my experiment to find out whether you can mix dried cow milk with fresh goat milk to get a thicker yogurt – and vice versa. Be sure to check out part one, if you missed it.
I am fortunate to have a good source of both cow and goat milk. I chose to use pasteurized milk, since that is what is most accessible to most of our customers, and also because I did not want to add in the extra variable of the native bacteria and enzymes in the raw milk. For this experiment, I purchased a quart each of cow and goat milk: locally produced, grass-fed, vat-pasteurized.
The yogurt culture I decided to experiment with was our mesophilic viili culture. This is the one I use the most, and I have a strain that I re-culture about every 5 or 6 days in half-and-half, with great results. To start out with, I used a tablespoon of viili (from cow half-and-half) to make 1 cup of goat milk yogurt. This was so I would have some goat yogurt to use with the goat milk. There was a small component of cow milk in it because of the starter, but I wanted to get as close as possible to a full goat milk culture. It came out pretty thin, by the way: more of a kefir-ish consistency. (But it smelled and tasted great!)
Once I had my goat milk culture and cow milk culture ready to go, I set up the experiment: