Here’s how I discovered my favorite homemade yogurt recipe, and I promise it’s simpler than you think. When our neighbor in Bataan started selling fresh goat’s milk, I wasn’t sure what to do with it at first. Like many Filipinos, I used to think making yogurt was too complicated and best left to the experts. But let me tell you, if I can make this in my small kitchen while watching my favorite teleserye, you absolutely can, too!
The magic happens in your Instant Pot while you sleep, and you’ll wake up to the creamiest yogurt that costs way less than store-bought ones. My kids love it with fresh mangoes for breakfast, my husband adds it to his protein shake, and I’ve even started using it instead of mayonnaise in my macaroni salad.
The best part? You can make it as thick or creamy as you like, add any sweetener you prefer, and even mix in ube or pandan if you’re feeling creative. Give it a try, your wallet and your taste buds will thank you.
Why You’ll Love This Recipe
- Cost-effective: Make twice the amount of yogurt compared to store-bought prices
- Customizable: Control sweetness and thickness to your preference
- Probiotic-rich: Fresh probiotics for gut health
- Versatile: Perfect for both sweet and savory applications
- Zero preservatives: Pure, natural ingredients only
Homemade Goat Milk Yogurt Recipe
Equipment
- Instant Pot with yogurt setting
- Digital cooking thermometer
- Fine-mesh strainer
- Cheesecloth or muslin cloth
- Glass jars for storage
- Large mixing bowl
- Whisk
- Measuring cups
- Ice bath setup (Optional)
Ingredients
- ½ gallon whole goat’s milk 2 litro ng gatas ng kambing
- ¼ cup plain yogurt with live cultures ¼ tasa ng yogurt na may live cultures
Optional flavorings:
- Pure vanilla extract
- Local honey Pulot
- Fresh fruits Sariwang prutas
Instructions
- Start by heating your goat’s milk in the Instant Pot. Press the sauté button and wait until the milk reaches 180°F – this takes about 5 minutes. Take the pot out and let your milk cool down to 115°F. You can make this faster by placing your pot in cold water.
- Once your milk is at 115°F, take your ¼ cup of yogurt with live cultures and gently mix it into the milk. Close your Instant Pot lid and press the yogurt button. Set it for 8-12 hours – longer time makes thicker yogurt.
- After the time is up, place your strainer over a bowl and line it with clean cheesecloth. Pour your yogurt mixture into the strainer and let it sit in your refrigerator. The longer you strain, the thicker your yogurt will be – anywhere from 4 hours for regular yogurt to overnight for Greek-style.
- When your yogurt is as thick as you want, spoon it into clean glass jars. You can add honey, vanilla, or cooked fruit now if you’d like. Put the lids on and keep in your refrigerator. Your yogurt will stay fresh for about a week. Don’t throw away the liquid that strained out – this whey is great for smoothies or baking.
- Remember: If your yogurt turns out too runny, next time either let it strain longer or set your Instant Pot for a longer fermentation time. Your yogurt should smell fresh and tangy – if it smells off, start fresh.
Tips from Lola’s Kitchen
- Warm your jars before filling to prevent temperature shock
- Never disturb yogurt during fermentation
- Use fresh milk within 3 days of milking
- Keep all utensils meticulously clean
- Fresh carabao milk can be substituted for richer yogurt
Traditional Serving Suggestions
- With fresh mangoes and langka
- Drizzled with local honey
- Mixed with homemade granola
- As a side for spicy dishes
- In smoothies with calamansi
Troubleshooting
- Runny Yogurt
- Solution: Strain longer or increase fermentation time
- Grainy Texture
- Solution: Ensure proper heating temperature
- Separation
- Solution: Whisk starter more thoroughly
Ingredient Alternatives
- Milk options: Cow’s milk, carabao milk, sheep’s milk
- Starter culture: Any plain yogurt with live cultures
- Thickeners: Add milk powder for thicker consistency
Storage & Reheating
- Store in glass containers
- Keep refrigerated at 40°F (4°C)
- Consume within 7 days
- Do not freeze if using as starter culture
Variations
- Greek-Style
- Strain additional 4 hours
- Sweet Ube
- Mix in ube halaya
- Mango-Honey
- Blend with fresh Philippine mangoes
Pro Tips
- Save whey for smoothies or baking
- Mark fermentation start time
- Maintain consistent temperature
- Use room temperature starter culture
- Clean equipment with hot water only
FAQs
Q: Can I use UHT milk? A: Yes, but texture may differ. Q: Why did my yogurt separate? A: Temperature fluctuations or movement during fermentation. Q: Can I reuse my homemade yogurt as starter? A: Yes, for 2-3 batches maximum.
Nutrition
The Story Behind Our Homemade Goat Milk Yogurt
Making yogurt at home isn’t just about saving money – it’s about connecting with an ancient tradition that spans cultures and centuries. While many Filipinos might think yogurt is a modern grocery store item, its story goes back over 6,000 years. Nomadic tribes discovered that milk carried in animal skin bags would naturally ferment into this creamy, tangy food we now know as yogurt.
In the Philippines, our relationship with yogurt has evolved alongside our dairy industry. With the rise of small dairy farms, especially those raising native goats in regions like Batangas and Nueva Ecija, fresh milk has become more accessible to home cooks. This has sparked a renewed interest in homemade dairy products, particularly among health-conscious Filipinos looking for probiotic-rich foods.
What makes goat milk yogurt special is its unique profile. Goat’s milk is naturally easier to digest than cow’s milk, making it a fantastic option for many people with sensitive stomachs. It’s also naturally homogenized, meaning the cream doesn’t separate like it does in cow’s milk. This gives our homemade yogurt a consistently smooth, creamy texture that’s perfect for everything from breakfast parfaits to marinades for your favorite inihaw recipes.
The best part about making yogurt at home is how it brings together modern convenience (thank you, Instant Pot!) with traditional fermentation methods. My Lola would be amazed to see how we can now make perfectly consistent yogurt without having to monitor temperatures all day. Yet the basic process – heating milk, adding cultures, and letting time work its magic – remains the same as it has for thousands of years.
Today, this recipe has become a staple in many Filipino kitchens, where we’ve given it our own twist. Some families swirl in ube halaya for a distinctly Filipino flavor, while others top it with fresh mangoes and a drizzle of local honey. It’s become more than just yogurt – it’s a way to combine our love for traditional cooking methods with modern health consciousness, all while supporting local dairy farmers.
Remember, every batch of homemade yogurt tells a story – of patient fermentation, of passing down kitchen wisdom, and of making something special with your own hands. Whether you’re a first-time yogurt maker or a seasoned home cook, this recipe connects you to both ancient traditions and modern Filipino cooking innovation.
