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Healthy Food Database

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.
Category: Dairy
In Season: all year
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.

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:*

Arthritis
Menopause
Osteoporosis

* 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.





Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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