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Lactic acid is produced by 'probiotic' bacteria breaking lactose into lactic acid. Over time, more lactose is converted, producing more byproducts, thus more sourness. The byproducts of this reaction are responsible for the distinctive flavor of yogurt. See a more complete description here: Lactic Acid Fermentation


By golly it worked! :) Short Answer Yes, evaporated goat's milk works just fine in Cajeta and you can start with at least 50% less water than you would use to fully reconstitute the milk. That being the case, powdered goat's milk would probably work just the same way, but that has not (yet) been tested. Much Longer Answer Here's what I did: 24 Fluid ...


I've have now done it, and it's lovely. It gives a very slight tang to the bread, almost like a little nod to sourdough. I definitely like that it's full-fat, it's just richer. I used this: Powdered Goat's Milk which is available in most grocery stores here (at drastically different prices, one store's normal price is three times another store's normal ...

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