Well I have been conducting extensive research and experimentation .
So far all using goats milk ( lucky to have excellent protein and butterfat's from our girls ), I have made normal yogurt , Greek type yogurt and an attempt on the frozen yogurt.
Normal Yogurt, yup straightforward , bearing in mind the goat Yogurt is a little thinner than cows
*, straining it helps improve the texture and thickness , but adding dried goats milk greatly improves it moving more towards Greek a type .
Adding stuff, for a strawberry yogurt I pulp a couple of strawbs and finely cut up a couple of berries and then add to the yogurt, so far I've made Strawb , black current and raspberry, this one I used syrup in stead of fruit.
Adding stuff and making a scoopable frozen yogurt.
At first I just bunged the yogurt in the freezer. then it occurred to me
, use the Ice cream maker .
Two things can happen , its great for blending in the extras, but more importantly for making frozen yogurt ,freezing whilst aerating makes it more sccopable . Now for the handy tips , when the completed frozen yogurt is put in the freezer dont put it in a; the fast freeze bit b; the commercial freezer funning at -30c , just the normal -18c is ok .
* a couple of attemps of thinner yogurt ended up being made in to milk shake type drinks
Results are promising and tasty too , but I feel that more research is required