Can I use fat free (1%, 2%, etc.) milk to make yogurt?
You can use any type of milk (cow or goat) you care to, in any fat concentration you choose. However, the less fat the milk has, the thinner the yogurt will be. I personally have had issues with goat milk labeled UHT, which indicates ultra high temperature pasteurization. This enables the milk to stay on the shelf for very long periods of time, but has given me trouble with thin, runny yogurt. Other users of the site have said that UHT works fine for them. Try for yourself and see.
