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Sugar Shift Goat Milk Yogurt
Restore your health with homemade yogurt!
Our modern diets and fast-paced lifestyles can wreak havoc on the delicate balance of microbes in our gut. This imbalance doesn’t just affect digestion, it can influence everything from sleep and mood to immunity and metabolic health. Thankfully, with the right foods and a little kitchen magic, it's possible to rebuild and nurture your gut microbiome.
Today, we’re excited to share a new way to do just that - with Sugar Shift Starter Culture, a scientifically developed probiotic blend that turns milk into a powerful, gut-loving superfood. And for this recipe, we’re using goat milk.
Why Goat Milk?
More and more people are turning to goat milk as a gentle, easy-to-digest alternative to cow’s milk. One reason is the type of protein it contains. Most conventional cow’s milk has A1 casein, a protein that can be difficult to digest and, for some, inflammatory. Goat milk, on the other hand, naturally contains A2 casein, which is easier to break down. Its fat structure is also more similar to human milk, which may explain why so many people find it gentler on the gut. Whether you’re sensitive to cow’s milk or simply looking to mix things up, goat milk makes a delicious base for homemade yogurt.
What Makes Sugar Shift Special?
Unlike traditional yogurt starters, Sugar Shift is a unique blend of probiotic bacteria, including L. reuteri, a standout strain praised by Dr. William Davis for its profound gut health benefits. But Sugar Shift does more than populate your gut with good microbes, it actively supports sugar metabolism. The bacterial strains in Sugar Shift work together to convert excess glucose and fructose into mannitol, a substance your body simply flushes out. This gentle shift in sugar processing helps rebalance your microbiome and may support healthy blood sugar regulation over time.
Another major perk, the extended fermentation process used when making Sugar Shift yogurt produces higher probiotic counts - far beyond what you'd get in a store-bought yogurt.
Two ways to make it
You can make Sugar Shift goat milk 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. Our step-by-step photos show the heating method.
With long-life goat milk:
This is the easiest method, based on the original Biotiquest homemade yogurt recipe. Because UHT milk is already heat-treated, there’s no need to preheat. Simply mix a scoop of the starter into the milk and pop the jar into your Luvele Yogurt Maker.
With fresh goat milk:
This traditional yogurt making approach takes a little more care and time but will result in a thicker yogurt. Heating the milk helps the proteins change structure so they thicken during fermentation. We recommend holding the milk at around 85°C (185°F) for 20–30 minutes. Avoid boiling—it can cause the yogurt to separate and end up runnier. A double boiler or woke ring makes it easier to keep control and avoid scorching. Stir regularly and use a thermometer for best results.
What to expect
Traditional goat milk yogurt is typically thinner than cow’s milk yogurt, with a texture closer to drinking yogurt. Sugar shift yogurt made with goat milk will have a stronger, smell than cow's milk, with a cheesier taste and texture. A light fizz or bubbles are also possible, as a natural result of the long and active fermentation.
Separation or a curdled appearance is a common. Yogurt separating into solid and liquid parts is normal and not a sign of failure. A separated jar contains the same quantity of beneficial bacteria as a non-separated jar. Probiotics are present in both the solids (curds) and the translucent liquid (whey), and therefore both should be consumed.
To yield a thicker consistency you can pour off or strain the whey following this method.
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.
