Healthy Food Database
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:
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.
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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