Baby It's Hot: Make Goats Milk Frozen Yogurt
Your goats milk yogurt is runny. He's the why and what to do with it.
You made goat milk yogurt. You opened the maker. It poured. Most people decide right there that they failed. They didn’t. Goat milk yogurt is supposed to be thin. What’s in the jar is chemistry, not error, and it happens to be the best possible start for a frozen dessert.
The runny is the milk, not you. Casein makes yogurt thick. It’s the protein that knits into a gel as the milk ferments, trapping water inside the network. Goat milk carries less alpha-s1 casein than cow milk does. Less of that protein means a looser net, and a looser net holds less water, so the yogurt stays soft. Fat does the rest. Goat milk fat globules are smaller and stay suspended through the milk. Good for digestion. Good for mouthfeel. Bad for structure. The gel never firms up the way cow milk’s does.
The fermentation itself runs like any other. Bacteria eat lactose, make lactic acid, the acid drops the pH, the proteins coagulate. In goat milk the matrix…
