You can make Greek Goat Yogurt but you may not want to

[jmowreader]

The other day I was at the local Trader Joe's going through the dairy department - sorry, can't report on the egg situation - when I saw the display of quart containers of goat's milk yogurt. Half my cooking is "what would happen if I did this?" so I bought one and tried straining out the whey over a 10-hour time frame.

The pros are that it works and it's a lot less tangy than cow's milk yogurt.

The cons are that it's very expensive and it doesn't get much stiffer than standard cow's milk yogurt. When I make Greek yogurt from cow's milk - I use a Northwest brand called Mountain High - the final product is roughly the consistency of cream cheese. This batch seemed to be about as thick as Mountain High is as it comes from the store.