To compare and explore the sensory properties, physical and chemical properties and volatile flavor components of yogurt made from different goat milk powders, we evaluated the sensory properties, protein content, fat content, total solid content, acidity, water holding capacity, suspension stability and volatile flavor components in sheep and goat yogurt. The results showed that the protein (3.15%) and fat content (3.92%) in goat yogurt were higher than in sheep yogurt (3.02%, 3.50%) with better storage stability (P < 0.05). Meanwhile, sheep yogurt contained high contents of volatile lipids (1.86%), aldehydes (12.38%) and unique flavor substances such as 4-Methyl-2-hexanone, which made the milk flavor stronger, and its flavor (16.8) and taste (23.5) acceptance were significantly higher than that of goat yogurt (14.7, 15.2) (P < 0.05). Therefore, goat yogurt possesses advantages in terms of nutrition and stability, but sheep yogurt presents good potential for the research on yogurt flavor.