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.

INGREDIENTS

2 litres of goat milk
1 x L Gasseri Yogurt Starter sachet
2 tablespoons Prebio Plus or prebiotic powder of your choice

METHOD

UHT Goat milk
1.   Open the sachet of LG superfood starter and pour it into the Luvele glass yogurt maker jar (or add 2 tablespoons of LG goat milk yogurt from your previous batch).
2.   Add 2 tablespoons of Prebio Plus prebiotic powder or prebiotic powder of your choice.
3.   Pour in approx. 1 cup of goat milk then whisk well to avoid clumping.
4.   Pour in the remaining milk and whisk well for even distribution. Do not blend.
5.   Put the lid on the yogurt making jar and place into the yogurt maker.

FRESH Goat milk
1.   Pour the goat milk into a large clean saucepan.
2.   Gently heat the milk to 82° C (180° F). Hold the milk at approx. this temperature for up to 30 minutes. Goat milk is delicate and must not boil. Stir once or twice to prevent the milk from scorching. It can be a challenge to hold the milk at a high temperature for so long. We recommend using a double boiler pot filled with boiling water or a wok ring to increase the distance from the heat.
3.   Remove from the stove and let the milk cool below 42° C (107° F). It is fine if the milk cools down below 42° or even goes cold, it just mustn't be hot. Temperatures above 43° C will kill probiotic strains.
4.   Pour the milk into the Luvele yogurt making glass jar.
Open the sachet of LG superfood starter and pour it into the milk or add 2 tablespoons of LG goat milk yogurt from your previous batch.
5.   Add 2 scoops of Prebio Plus prebiotic powder. Whisk well to avoid clumping. Do not blend.
6.   Put the lid on the yogurt making jar and place into the yogurt maker.

Incubation
1.   Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker. Place the cover lid on top. The goat milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 38°C / 96° F and the time to 36-hours and then press ‘confirm’ to begin incubation. If you have an older version Luvele yogurt maker set the timer to 24-hours and then when that is complete, set the maker for a further 12-hours.
2.   Condensation will have collected under the cover lid during fermentation. Take care removing it and allow the water to drip into the water bath, instead of your bench. Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the L. Gasseri yogurt will be warm. Do not stir the yogurt while it is warm or else is will not set in a perfect mass. Depending on the milk you used, your yogurt may have a thin layer of cream on top. Bonus, this is delicious!
3.   Place the yogurt in the fridge for at least 6 hours to set, then enjoy.
4.   Don’t forget to reserve 2 tablespoons of yogurt or whey for your next batch of superfood! 

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