Pour 1 quart (4 cups) fresh goat milk into a stainless steel pot and heat over medium-low heat, stirring occasionally, until it reaches 180°F (about 10–15 minutes).

Remove the pot from heat and let the milk cool to 110°F (about 20–30 minutes).

In a small bowl, whisk 1/4 cup plain goat milk yogurt with a little of the cooled milk to create a smooth starter mixture.

Whisk the starter mixture into the cooled milk until fully incorporated without lumps.

Pour the milk and culture mixture into the yogurt maker or incubator and maintain a steady 110°F for 8 to 12 hours without disturbance.

After 8 hours, check the yogurt by gently tilting the container; it should move as a cohesive mass. If it is still loose, continue incubating up to 12 hours.

Once set, remove the yogurt, let it cool for 15–30 minutes on the counter, then transfer to glass containers and refrigerate for at least 4 hours before serving.