If you can overcome the heavy smell of goat milk, please listen to this:
“Worldwide more people drink goat’s milk than milk from any other animal, which account for an estimated 4.8 million tons of goat’s milk annually. Goat’s milk is non-allergic as it does not contain the protein b-lactoglobulin, which is the main stimulant of allergic reactions. Goat’s milk also has a higher acid buffering capacity than cow’s milk. It would appear that naturally homogenized goat’s milk is a safer alternative to the mechanically processed cow’s milk, because there is very little absorption of the enzyme xanthine oxidase. This enzyme is released during the mechanical processing of cow’s milk and has been linked to scar damage to the heart and arteries on entering the blood stream. This damage, in turn, stimulates the bodies release of cholesterol, laying a protective fatty material on scars, which causes arteriosclerosis.” Geluksfontein Goat Cheese Farm
I am not a big milk drinker. That is actually my least favourite of all dairy… A good ingredient to create some desserts of course… But milk has a well deserved space in my fridge. First because F. is very British when it comes to his tea. A cup of Earl Grey whitened with milk… Second; I am so Turkish when it comes to MY yogurt. In Joburg it is almost a mission to find the real deal. There is a single make that I could find since I have been here. It is Olymbos. Proper Greek yogurt and you can also buy the strained one called Sakoulas. As far as I know it is only sold in certain Spars. With this limited choice and endless need I learned how to make my own yogurt. It all starts with let’s say a litre of milk and 2 tablespoon of yogurt. If you use any yogurt as a starter your yogurt probably will pick up on the 3rd or 4th try as your starter will progress with each new yogurt.
Boil your milk on the lowest heat possible for at least 50mn.And let it cool down to blood temperature, means to a degree that when you dip your pinkie in you won’t feel it… Put your oven to 50′ C. Smear your preferably ceramic or clay pot ( never NEVER plastic!!!)(a clean jar will also do…) with two tablespoon per litre of shop bought or kindly forwarded ( by your mate) yogurt. Pour the milk and tightly wrap with a CLEAN! tea cloth (yogurt is alive and wrong bacterias will make it sick and won’t taste the way it should and may make you seriously ill). Let it rest in the previously warmed oven for over night or let’s say 8 hours. When you take it out of the oven take a spoonful to taste (that will also help the yogurt to release some wey and set better) and wrap it with cling film or close the lid and put it in the fridge for at least 4 to 6 hours before you start using.
Now you are ready to tackle any Greek, Turkish or Indian recipe. Good luck!