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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

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Michelle Gray

Email to [log in to unmask]             Computational Mechanics Company, Inc.
                                      7701 North Lamar, Suite 200
                                       Austin, Texas 78752