A method for making goat milk yogurt includes purifying and preparing the raw material, its pasteurizing, cooling, adding a starter culture, packaging, fermenting and storing at 2-4 °C. The goat milk is fermented with dry bacterial starter cultures for yogurt, which contain Str. thermophilus and Lb. bulgaricus, produced by Genesis Laboratories (Sofia, Bulgaria), in an equivalent of 1 g of a dry starter culture per 3 litres of goat milk. After thorough mixing it is poured into prepared containers and directed to a thermostat, the yogurt is ripened for 6-7 hours at a temperature of 38-40 °C up to obtaining the corresponding curd and directed for cooling in a refrigerator (6-8 °C) to 12 hours.
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