Dairy

Sheep

Sheep’s-milk yoghurt is made from the rich, high-solids milk of dairy ewes—Lacaune, Assaf, East Friesian, and Mediterranean breeds—producing a naturally thick, ivory gel with a sweet dairy core under a firm lactic tang. Higher fat and protein than typical cow milk mean less need for thickeners: a plain sheep yoghurt often spoons like a light Greek style even before straining. It is prized in Greek, Turkish, Spanish, and Middle Eastern breakfasts and for sauces that want body without flour. Strain further for labneh-like spreads; use full-fat sheep yoghurt in marinades for lamb and vegetables. The flavour runs richer and slightly ovine compared with cow—excellent with honey, walnuts, herbs, and roasted vegetables, less neutral for delicate desserts unless the recipe wants that depth.

Also known as: Sheep yiaourti, Sheep yoğurt, Yogur de oveja, Yaourt de brebis, Sheep laban