<<Disclaimer: Verify this information before applying it to your situation.>> Kristine, Thanks for the info. on various lactose free goat cheeses. I found it helpful because I am lactose intolerant. I make my own yogurt and find that it doesn't bother me. The store stuff may not be fully converted or may have cream added on top. Simple directions: Heat 2 cups of milk to just boiling. Cool with lid on in fridge to wrist temperature. Add 1/4 c. yogurt without additives (Dannon plain). Let sit at 100 to 120 degrees F for 24 hours minimum. Try mildly heating your oven for 30 secs. then leaving the light on and reheating it as neccessary. A good oven thermometer helps. The culture is pretty hearty but too muchheat or cold can kill it. The yogurt should be thick with clear liquid on top and be very tart. Michelle ******************** Michelle Gray Email to [log in to unmask] Computational Mechanics Company, Inc. 7701 North Lamar, Suite 200 Austin, Texas 78752