Your Cart is Empty
Goat Milk L. Gasseri Yogurt
A gentle probiotic superfood.
L Gasseri yogurt is a probiotic-rich fermented dairy made with Lactobacillus Gasseri, a strain celebrated for its gut health benefits. Research links it to improved digestion, protection against bacterial and fungal overgrowth, and even potential support for weight management.
Today, we’re sharing how to make L. Gasseri yogurt using goat milk. Whether you’re already a fan of goat dairy or trying it for the first time, this recipe is a delicious and powerful way to boost your probiotic intake. With goat milk and L. Gasseri, you get a yogurt-style fermented dairy that’s gentle, tangy, and bursting with probiotic power, perfect for daily gut health support.
A Different Kind of Yogurt
Unlike conventional yogurt, L. Gasseri requires a unique method. It must be fermented at a low, steady temperature for 36 hours, and it also needs prebiotic fibre to feed the bacteria. This gentle, extended process produces exceptionally high probiotic counts, far greater than any store-bought or even regular homemade yogurt. Although technically a fermented dairy rather than a traditional yogurt, the finished product looks and tastes much the same.
Why Goat Milk?
Many people who have difficulty digesting cow’s milk find goat milk to be a far more agreeable alternative. One reason is the type of protein it contains. Cow’s milk typically has A1 casein, a protein that can be inflammatory and difficult for some people to break down. Goat milk, on the other hand, naturally contains A2 casein, which is gentler on the gut. Its fat structure is also closer to human milk, which may explain why it is often considered easier to digest.
Goat milk yogurt tends to be lighter and more delicate than cow’s milk yogurt, with a texture that can resemble drinking yogurt. When combined with L. Gasseri, the result is not only easy to digest but also a probiotic powerhouse that delivers significant gut health benefits.
Two ways to make it
You can make L. Gasseri yogurt with either long-life (UHT) goat milk or fresh goat milk (that has been pasteurised and homogenised). Both types are available from the supermarket and work beautifully. We share, step by step photos of the fresh goat milk method below.
With long-life goat milk:
This is the easiest method, based on Dr. William Davis's original recipe. Because UHT milk is already heat-treated, there’s no need to preheat. Simply mix your ingredients and pop the jar into your Luvele Yogurt Maker. Prep takes less than 5 minutes.
With fresh goat milk:
This is the traditional approach and takes a little more care and time. Heating the milk helps the proteins change structure so they thicken properly during fermentation. We recommend holding the milk at around 85°C (185°F) for 20–30 minutes. Avoid boiling as it can cause the yogurt to end up runnier. A double boiler makes it easier to keep control and avoid scorching. Stir regularly and use a thermometer for best results.
What to Expect
If you’ve followed along with our experiments making Dr William Davis’s probiotic yogurts, you’ll already know that fermented dairy comes with a few quirks. Goat milk yogurt is naturally thinner than cow’s milk yogurt, but adding prebiotic fibre helps the solids hold together and creates a surprisingly creamy consistency. Each batch has its own unique character, so don’t be concerned if your yogurt looks a little different each time.
It’s also common for your first batch to turn out separated. This is not a failure - by the second or third batch, the texture usually improves. Even if your jar separates, both the curds and the whey are filled with beneficial bacteria and should be used. Be sure to save a few spoonfuls to use as the starter for your next batch.
How to thicken fermented dairy
To yield a thicker Greek-style consistency you can pour off or strain the whey following this method. The liquid whey is highly nutritious and can be used in a variety of health-giving ways. For creative ideas refer to this post.
L Gasseri superfood starter
One sachet of L. Gasseri superfood starter will ferment up to 2 litres of milk. Once you’ve made a jar of L. Gasseri yogurt, you can use some of it as a starter for subsequent batches. Reculture for as long as the fermented dairy comes out thick and pleasantly tart. While using the same milk, batches should come out similar to one another. When significant changes begin to occur, although you're doing the same thing – begin with a new L Gasseri superfood starter sachet.
PREBIO PLUS PREBIOTIC FIBRE
‘Prebio Plus’, is a custom blend of three different organic prebiotic fibres that act like fuel for the L. Gasseri, encouraging them to grow, multiply, and produce a thicker, more successful yogurt. Without this added fibre, L Gasseri bacteria may not thrive as effectively, especially during the long 36-hour ferment. Add 1 tablespoon of prebiotic powder per litre of milk.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.
PIN THIS RECIPE
