We got some 2% MF goat’s milk and made the most wonderful yoghurt. I expected the flavour to be quite goaty but there is only the barest hint of goat flavour. It is not terribly acidic, even though we left it in the warm environment for several hours.
We don’t know whether the somewhat looser quality is because the yoghurt was made with goat’s milk or because it was 2% rather than 3.2% that we used with the cow’s milk version.
We used Phoenicia 3.2% cow’s milk yoghurt as the culture, so I suppose if you’re going to be literal, our yoghurt is actually goat/cow yoghurt.
The resulting yoghurt is incredibly smooth and tastes wonderful with granola.
What to do; what to do! I can’t decide which kind of yoghurt I like better!