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Making Yogurt to Feed Kids and Calves

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!
FCA Gianaclis Caldwell is the author of The Farmstead Creamery Advisor.

The Importance of Monitoring Somatic Cell Counts

Recently the FDA raised the maximum number of somatic cells that Grade A goat milk can contain from the former limit of 1,000,000 to 1,500,000 (while at the same time lowering the number allowed in cow milk from 750,000 to 500,000).  Our state (Oregon) followed suit and adopted the new limit. While I applaud the […] Read More..

Using 3M Quick Swabs to Build a Food Safety Program for the Farmstead Creamery

Environmental testing of food contact surfaces and other surfaces that workers might easily touch and then cross contaminate a product can help you quickly find gaps in your food safety program. If you read an earlier post I did on the subject, then you may remember that here at our tiny farmstead creamery, we do […] Read More..

The Most Important Room in the Dairy

When I designed our small, farmstead dairy and creamery in 2005, I unknowingly left out what is perhaps the most important and useful room – the Baby Milk Kitchen.  After working through a handful of chaotic kidding seasons, struggling to maneuver around whoever was milking, cluttering up the milk house with bucket feeders, etc.,  I realized that […] Read More..

Building a Creamery Flow Chart

Okay guys, here is a flow chart with some of the plethora of steps you might encounter when building a licensed cheesemaking facility. Some the steps are highlighted in pink- these you may only encounter as options or mandatory steps in California. The green steps should all be decisions made early in the process, even […] Read More..

The De-Horning Dilemma

A few weeks ago I was bumming around on, reading a few of the reviews that readers can post after reading (hopefully thoroughly) someone’s book.  The particular author in whose reviews I was snooping around is a favorite of mine. His book on life with goats is particularly poetic and at the same time […] Read More..