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. 

INGREDIENTS

Up to 2 litres fresh goat milk or UHT goat milk
1 scoop of Sugar Shift Starter Culture

METHOD

UHT GOAT MILK
1.   Pour the UHT goat milk into the yogurt making jar.
2.   Add one scoop of Sugar Shift Yogurt Starter Culture and whisk well for even distribution. Do not blend.
3.   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). You can actively cool it by filling a sink, or bowl with cold water and ice cubes and setting the pot of heated milk in the cold water. 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 the bacteria.
4.   Pour the cooled goat milk into the Luvele yogurt making jar.
5.   Add one scoop of Sugar Shift Yogurt Starter Culture and whisk well for even distribution. 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.
2.   The goat milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 36°C 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.
3.   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 Sugar Shift cultured dairy will be warm. Do not stir it while it is warm.
4.   Place the yogurt in the fridge for at least 6 hours to set.