We sure missed this dietary staple the last month or so! One of my pregnant and milking does was ready for her dry time before I could get the new mama into good production, so we've had an extended period of no milk. Last summer I froze about 3 quarts in a gallon jar and we used that when we entered the "dry" period, but it only last a week.
Finally, the doeling of another goat was big enough to go to the buck, thus giving us the milk she refused to give up. It's only been a week, and only about a pint at a time, but that finally went up to 24-26 ounces and I was able to accumulate enough to have 2 quarts for yogurt making. mmmmmmmmmmmm
I used about 6 ounces of store-bought yogurt with active live cultures and this is one of the thickest batches we've ever had. It's all Nubian/Boer cross milk which has a higher fat content than our Alpine milk. We're back on probiotics!! Thank you, Belle!