Yoghurt - Sheeps Milk

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.

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 & 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.

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.

Find recipes with Yoghurt - Sheeps Milk

Nutrition per 0.5 Cup:

Weight (grams):

125

Carbohydrates, g:

6.8

Fat (g):

8.8

Calcium:

Salicylates:

Low

Energy (kJ):

564

Protein (g):

7.5

Saturated Fat, g :

5.8

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* 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.