Goat yogurt is an exceptional alternative to traditional cow’s yogurt, standing out as much easier to digest because its fat globules are smaller and its protein profile is simpler for our system to process. Making it at home allows us to guarantee a pure product, free from thickeners and industrial starches. By using stevia, we achieve a balanced sweetness that respects the aromatic character of goat’s milk without adding empty calories. It is a natural source of probiotics and calcium, ideal for strengthening the microbiota and the skeletal system.
Estimated time: 15 minutes of prep + 8-12h of fermentation
Difficulty: ⭐⭐
Servings: 8 people (approx. 1 liter)
Ingredients
-
1 liter of goat’s milk (preferably fresh or high quality)
-
1 plain goat yogurt (to be used as the starter)
-
40g of Stevia + Eritrytol 1:1 de Castelló (optional, to sweeten the base)
-
1 teaspoon vanilla extract (optional)
-
A pinch of Bonsalt (helps stabilize the proteins during fermentation)
Nutritional Analysis and Total Macros
An artisanal dairy product with superior nutrient bioavailability. Here’s the breakdown per serving (125g):
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 4.8g | High digestibility (A2) |
| Healthy Fats | 5.2g | Medium-chain fatty acids | |
| Carbohydrates | 4.5g | From natural lactose | |
| Key Minerals | Calcium and Phosphorus | Very High | Bone and dental health |
| Vitamins and Others | Probiotics | Live | Gut microbiota health |
| Glycemic Index | Low | Thanks to the use of stevia | |
| Total Calories | 82 kcal | Nutrient-dense and balanced food |
Professional Step-by-Step Preparation
-
Controlled pasteurization: Heat the goat’s milk in a pot until it reaches 85°C (before it starts to boil). This helps denature the proteins so the yogurt sets firmer and eliminates unwanted bacteria.
-
Technical cooling: Let the milk cool until it reaches about 40-45°C. This is the critical point: if it’s hotter, you’ll kill the cultures; if it’s cooler, they won’t work.
-
Inoculation: In a separate bowl, mix the goat yogurt (starter) with a little of the warm milk, the Stevia + Eritrytol 1:1 de Castelló and the pinch of Bonsalt . Stir until no lumps remain.
-
Integration: Pour this mixture into the rest of the milk and stir gently.
-
Fermentation:
-
In a yogurt maker: Divide into jars and set for between 8 and 10 hours.
-
Traditional method: Pour into a thermos container or jars wrapped in blankets and leave in the warmest place in the house for 12 hours.
-
-
Resting: Once fermentation is complete, place the yogurts in the refrigerator for at least 4 hours before eating so they can fully set.
Nutritionist Tips
Goat’s milk contains less lactose than cow’s milk and lower levels of alpha-s1 casein, which makes it suitable for many people with digestive sensitivity. By using Stevia + Eritrytol 1:1 de Castelló, we turn this staple into a healthy dessert or breakfast without the pro-inflammatory effect of sugar. The addition of Bonsalt provides extra potassium, an essential mineral that is often lacking in modern diets. You can serve it with nuts to add a crunchy touch and Omega-3 fats.
It’s the perfect recipe to enjoy a live, artisanal, and healthy food with your family!
0 comments