How to make THICK goat milk yogurt

I thought I'd share the recipe I use for making yogurt.  I modified it slightly from the recipe on Domestic Soul.  This makes a nice thick yogurt.  I love to add my garden fresh strawberry jam and some granola for a sweet tasty snack.  

INGREDIENTS: 


42 fl oz Raw Milk
1 packet of sweet yogurt culture 
http://www.cheesemaking.com/shop/yogurt-ds-sweet-culture-5-pack.html
2.5 teaspoons of Great Lakes gelatin 
https://www.amazon.com/Great-Lakes-Gelatin-Collagen-Hydrolysate/dp/B005KG7EDU/ref=sr_1_1_a_it?ie=UTF8&qid=1490490129&sr=8-1&keywords=Great+Lakes+gelatin


Instructions
    1    Add the milk and gelatin to a saucepan. Gently heat until the milk reaches 110 degrees.
(I usually stop at 105 because my thermometer will go up to 110 from residual heat. Do not go over 110. See notes below.) Stir to fully incorporate the gelatin. No lumps!
    2    Add the starter and stir to incorporate.
    3    Pour the mixture into the glass jars that came with the yogurt maker – each jar holds 6oz – leaving the jar lids off.  I use the Euro Cuisine YM100 Automatic Yogurt Maker
    4    Cover the yogurt maker with the yogurt maker lid and turn on.
    5    Let heat for 24 hours.
    6    After 24 hours, add a lid to each jar and store in the refrigerator. It will thicken up nicely as it chills.
    7    Eat and enjoy!


Recipe adapted from domesticsoul.com