Dairy

Goat

Goat’s-milk yoghurt is fermented from the milk of dairy goats—Alpine, Saanen, Nubian, and local landraces—yielding a white, often slightly chalky gel with a clean lactic tang and the characteristic caprine note that ranges from mild spring milk to more animalic late-season pots. Fat globules are naturally small, so goat yoghurt can feel light yet still coat the spoon when set or lightly strained. It suits people who prefer goat dairy’s digestibility profile, and cooks who want a sharper, greener tang in breakfast bowls, herb dips, and Middle Eastern or Mediterranean plates. Serve cold; fold into cucumber-mint sauces; avoid boiling or it can grain. Pair with honey, figs, herbs, and olive oil rather than heavy chocolate flavours that fight the milk’s character.

Also known as: Yaourt de chèvre, Goat yiaourti, Goat laban / yoghurt, Yogur de cabra, Goat milk yogurt