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i've been straining my 'goat-gurt' thru cheese cloth. technically once the whey is out (as i hear...) its yogurt 'cheese' but its thick an delicious.... kinda like the greek style that they sell in the stores.

if you live in civilization you have to get the supplies from a cheese making place... or sometimes you can get it from beer/wine making shops way out here i have to mail order from New England Cheese Making Supply Hoegger's Goat Supply Lehmans good luck! i tried it a little this summer with...

WOW! hey wifezilla! i strained my yogurt and its.. its... its.. SPECTACULAR!! i forgot about one of the batches so it really did turn out like cream cheese and i've been using it as such. and on toast/english muffin drizzled with a little honey.. wow! thanks so much for the tip and yep i've...

hey wifezilla! GREAT tip - i've been using the powdered milk thing and have always been stumped why i'm adding non-food to my raw goats milk! plus i nearly fell over when i saw that a box of powdered milk is $9 in my local store!!! wow! next time i'll give your straining method a try..and yes...