Ancient delicacy definitely worth of trying.
While milking sheep and making delicious sheep yogurt are practices that have taken place for thousands of years, it is relatively new in the United States to drink sheep milk and eat sheep yogurt.
However, people are starting to rediscover their ancient heritage and become hooked on sheep milk and cheese again, appreciating it as a tastier, and a healthier alternative to cow products. We are much more aware of the nutrition and quality of food we eat. Sheep milk belongs to a class of its own! I enjoyed reading this informative article about sheep milk. Take a look.
Since sheep milk is one of the richest milk out there with very high protein content, it makes for full-flavored cheeses, yogurts, and ice creams. Bringing sheep milk to your menu is easy. It does not have such a strong smell or taste as it is often the case with goat's milk. Some compare the taste of sheep milk to a vanilla milkshake and kids usually love it. Definitely worth of trying.
Anything you can make with cow or goat milk and cheese can also be made with sheep milk, sometimes with unique results. I love to experiment with new products, especially when there is scientific proof that they are super healthy.
Enclosed is my favorite recipe for tzatziki sauce made with plain sheep yogurt, cucumber, olive oil, fresh herbs (dill, garlic) lemon juice and salt. It is refreshing chilled dip or sauce usually served with grilled meat. I usually serve it as an appetizer, on a big rustic tray, with crisp or roasted vegetables, olives, feta cheese, toasted pita wedges, or an attractive loaf of artisan bread. Fans of Greek yogurt will like the extra tartness in sheep's milk yogurt. It is simple, healthy and delicious.
(from about 1 medium cucumber, no need to peel or seed the cucumber first)
1 cup plain sheep yogurt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 ½ teaspoon lemon juice
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
Squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend.
Let the mixture rest for 5 minutes to allow the flavors to meld. Add additional chopped fresh herbs, lemon juice, and/or salt, if necessary. Serve tzatziki immediately or chill for later. I like to dress it up with a drizzle of olive oil and some fresh herbs.
Leftover tzatziki keeps well, chilled, for about 4 days.