Goat's milk yoghurt (GMY) was manufactured without (the control) or with fortification of milk with cow's skim milk powder (CSMP) or goat's skim milk powder (GSMP) to 14 and 16 % TS content. Gross chemical composition and some properties of the fresh and stored yoghurt were affected by both amount and type of SMP used. The use of GSMP mostly increased the values of TS, carbohydrate, acidity and acetaldehyde and decreased the values of fat, protein, ash and TVFA when compared with the corresponding values of yoghurt made with CSMP. Curd tension (CT) was significantly increased when GSMP was used and the highest CT values were correlated with the minimum curd syneresis (CS). The control yoghurt had the lowest CT and the highest CS values. Fortification of GM with SMP was quite important to improve the sensorial properties of the resultant yoghurt. The use of GSMP enhanced the specific flavour of Goat's milk in the product, whereas CSMP overcome such flavours.  This was the main goal of the present study to meet the different desires of the consumers.