Since moving to a one acre lot in Boise, Idaho our family’s “from scratch” cooking has become a lot more interesting. In fact these days all of our milk is coming from our little (3/4 Boer, 1/4 Alpine) goat, Sassy, pictured above.
Although poor Sassy had never been in a small barn or led around by the collar, much less milked, before in her life she has a really nice personality and is putting up with me remarkably well. 🙂
So what to do with all this milk each day? We’re starting by making lots of yogurt. I’m using a slow cooker method and the sweet yogurt culture from New England Cheesemaking Supply. It’s super creamy with a mild flavor that’s perfect for smoothies.
For those of you using raw milk making yogurt is also a good way to keep milk fresh for more than a week. The live culture added during the yogurt making process will extend the life of the yogurt. (Of course, if you want raw milk yogurt you need to keep from over heating the milk before adding the yogurt culture.)
Even if you’re not interested in committing to get you’re own milk straight from the goat (or cow) I highly recommend making your own yogurt. It’s a simple way to provide your family with an excellent food staple for less.