Dairy
Sheep Greek Yoghurt
Sheep Greek yoghurt is strained sheep’s-milk yoghurt—already rich milk made denser still, with a plush mouthfeel and pronounced tang. It is closer to traditional Greek mixed or sheep strained yoghurts than industrial low-fat cow Greek. Ideal for tzatziki, breakfast, and marinades for lamb or vegetables. A little goes far. Full-fat sheep Greek can replace cream in some cold sauces. Keep cold; the high fat softens aroma when slightly warmer for serving.
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History
Strained sheep yoghurt underpinned Greek thick yoghurt traditions.
Modern Greek dairies bottled strained sheep and mixed-milk Greek yoghurts.
Export sheep Greek yoghurt positioned as a richer alternative to cow Greek.