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Yoghurt - Sheeps Milk

In season all year

Food Description:

Sheeps milk yoghurt is made exactly the same way as cows' except with sheeps milk. It has a higher butterfat content and makes a smoother, creamy, delicate-flavoured yoghurt. Sheeps milk yoghurt also contains lactobacillus acidophiis a bacteria which encourages the growth of healthy bacteria in the intestines. Sheeps yoghurt is mainly sold as natural although some fruit flavoured varieties are available.

General Information:

Category: Dairy
To Buy: Available from health food shops and some supermarkets. It is more expensive than cow's yoghurt.
To Store: Store in the refrigerator for up to three weeks.
Tips and Tricks: To prevent yoghurt from separating when heated, stir it through the dish at the last minute or stabilise it first. To stabilise yoghurt heat it in a pan with 1 egg white and 1 teaspoon of seasalt. Stir uncovered (in one direction only) for 10 minutes. Source: Stephanie Alexander: The Cook's Companion.

Nutrition (0.5 Cup):

Weight (grams): 125
Carbohydrates, g: 6.8
Fat (g): 8.8
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Energy (kJ): 564
Protein (g): 7.5
Saturated Fat, g : 5.8
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Sheep's yoghurt is particularly good in tzatziki salad and desserts when you want a smooth, creamy consistency. Serve over poached pears with a drizzle of warmed honey, cinnamon and roasted walnuts.

Benefits the Following Health Conditions:*

Arthritis
Osteoporosis
 Menopause

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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