Yogurt showdown : cow vs sheep ¬ which is best ?

I recently rediscovered sheepsmilk, I had forgotten how great it is !.Sheeps milk is creameir than cows milk, meaning creamier cheeses and yogurts. Sheep are very efficient producers, only needing 100% grass to produce rich, sweet, creamy milk. The fat globules in sheeps milk are smaller than cows milk which aids in better digestion and some say help with other food allerigies and leaky gut problems. ( yes, I did a little reading)

Cooking and baking with sheeps yogurt, I have replaced my cows yogurt with sheeps yogurt in baking recipes and could not taste a difference, the good news, it seemed like my cakes and muffins where a little richer and more moist. In sauces and dressing I like the tang of cows milk yogurt. So, will I ever totally switch to sheeps milk ? probabally not…I love butter !

** I also hear milking sheep can be a pain…literally

Meatballs in White sauce

Meatballs

Ingredients

600g (21oz) lamb mince (turkey, pork, beef can sub )

100g (3½ oz) brown rice (bulger wheat , cauliflower rice)

One onion finely chopped

One handful of fresh parsley, finely chopped

One egg

1 teaspoon of cumin

A pinch of salt

A pinch of black pepper

Method

Soak 100g (17 ½oz) of bulgur wheat in 200ml (6¾ fl oz) of cold water for 15 minutes. Mix the mince, soaked bulgur, onion, parsley, egg, cumin, salt and pepper. Make small meatballs and coat them in flour. Put the meatballs into a large saucepan in two litres of boiling salted water and boil for half an hour.

 

White sauce

500g (17½oz) yoghurt (sheeps)

Three tablespoons of flour

Two eggs

Three tablespoons of olive oil

A pinch of salt

A pinch of dried thyme

250g (9oz) of chestnut mushrooms roughly chopped

A teaspoon of mustard seeds

Fresh thyme

Method

Heat the oil in large saucepan and cook the mushrooms for five minutes. In a medium bowl, mix together the yoghurt, eggs, mustard seeds and flour. Add the yoghurt mixture to the cooked mushrooms and simmer until its thickened. Add 2-3 ladles of the liquid from the meatballs, season with salt and dried thyme, mix well and cook for another two minutes. Sdd the boiled meatballs and serve warm with fresh thyme sprinkled on top.

Serves six