I ran into a strange situation with some chevre I have been trying to make. Last weekend I visited my parents in Minnesota, where it is much, much easier to find goat's milk than Iowa. So I naturally stocked up and tried to make some chevre when I got home. All I got was a really thin yogurt-like substance that never really formed properly. Normally I would blame that on ultra-pasteurizing, but the box specifically stated that it wasn't ultra-pasteurized. So anyways, I saw a can of the dehydrated goat's milk at the grocery store yesterday and I thought what the heck, I have 4 more packets of chevre culture and no milk to use it on. So I re-hydrated the powder for about a half gallon worth of milk, brought it to temp, put the starter in and went to bed. This afternoon I checked it, and it had formed a beautiful curd. A quick 8 ours hanging in the sink later, and I have some really nice, creamy chevre.
So the point of this post is that somehow dehydrated goats milk out curded minimally pasteurized fresh goats milk. Go figure.