Raggity - thank you for posting.

At one point in this thread....I feared you were, puking, sh**ting, and so dehydrated you might never return.

A dear friend introduced me to simple "Greek Yogurt" strained, in refrigeration for three days through cheese cloth.

I was raised on "curds and whey."
Yes, the milk was "sour" or "cuddled" or "spoiled" but the long slow heat seemed to make it OK.

I have witnessed the effects of listeria infused goat cheese in France. It is nothing anyone wants to mess with. Nasty endings.

Sincerely,
Gargoyle

There is a peculiar marketing push to A-2 milk. In France....all the milk is A-2