Dairy

Sheep Strained Yoghurt

Sheep strained yoghurt is ewe’s milk yoghurt drained of whey until thick and spreadable—ideal between spoon yoghurt and labneh. Salt is optional; the milk’s fat gives a satin texture without feeling chalky. Spread on bread, serve with grilled meats, or hang longer for cheese-like balls. Stronger and richer than cow strained. Press plastic wrap on the surface in storage to limit drying and yeast spots.