Yogurt not only provides valuable probiotic bacteria to the young ruminant, but it is easy to digest and can remain at room temperature in free choice bucket feeders without fear of growing unwanted pathogens. Making yogurt for kids and calves is a simple and inexpensive process. At Pholia Farm, we feed pasteurized goat milk and goat milk yogurt blended to a feedable consistency and served in free choice bucket feeders. We make the yogurt in the same manner as one would for personal consumption, but with a little less attention to details such as stray goat hairs and incubation temperature. Here is how we do it:
- Heat milk to 180F
- Cool to 130F
- Stir in about 1-3 TB per gallon of yogurt from the previous batch or store purchased plain yogurt or use 1/2 tsp of powdered yogurt culture (purchased from a culture supply company such as Dairy Connection)
- Place pot in an ice chest to hold temperature- add 125 F water for better temperature control. Even easier, you can simply leave the pot to sit on the counter if the room is fairly warm. The resulting yogurt won’t be quite as thick, but it will work for kids.
- After 12 hours the yogurt should be set.
- Store in refrigerator.
- Don’t forget to retain a bit to start your next batch!
- There you have it, bon appetit to your young animals!
|Gianaclis Caldwell is the author of The Farmstead Creamery Advisor.|