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Sheep's Milk Yogurt and Cheese Recipes

Sheep's milk, also known as ovine milk, is rich in nutrients and has a unique flavor profile that sets it apart from cow's or goat's milk. When used to make yogurt or cheese, the resulting products are often creamy, tangy, and delightfully distinct. In this article, we'll explore some delicious sheep's milk yogurt and cheese recipes that showcase its versatility.

Feta-Style Sheep's Milk Cheese​

This recipe is a great way to introduce yourself to the world of sheep's milk cheeses. It's easy to make and has a flavor profile similar to traditional Greek feta.

Ingredients:​

  • 1 gallon sheep's milk
  • 1/4 cup cheese cultures (specifically designed for sheep's milk)
  • 1/4 tsp rennet
  • Salt

Instructions:​

  1. Begin by heating the sheep's milk to 86°F (30°C).
  2. Add the cheese cultures and stir gently to distribute.
  3. Allow the mixture to sit at room temperature for 45 minutes, or until it has fully coagulated.
  4. Cut the curds into small pieces and let them sit for another 10-15 minutes.
  5. Add rennet and stir gently for about 30 seconds.
  6. Let the mixture sit for an additional 20-25 minutes, or until it has fully coagulated.
  7. Cut the curds again and stir in salt.
  8. Transfer the mixture to cheesecloth and allow it to drain for several hours.
  9. Once the cheese has reached the desired consistency, shape it into a ball or log and let it age in the refrigerator for at least 2 weeks.

Sheep's Milk Yogurt with Honey and Walnuts​

This recipe is perfect for those who want to experience the rich flavor of sheep's milk yogurt without committing to a full-on cheese-making project. The addition of honey and walnuts adds a sweet and crunchy element that's sure to delight.

Ingredients:​

  • 1 cup sheep's milk
  • 1/4 tsp active dry yeast
  • 1 tbsp honey
  • 1/4 cup chopped walnuts

Instructions:​

  1. Begin by heating the sheep's milk to 180°F (82°C).
  2. Remove from heat and stir in yeast.
  3. Allow the mixture to cool to room temperature, or until it has reached a temperature of around 70°F (21°C).
  4. Pour the yogurt into individual serving cups and refrigerate for at least 8 hours, or overnight.
  5. Just before serving, sprinkle honey and walnuts on top.

Ricotta-Style Sheep's Milk Cheese​

This recipe is another great way to experience the creamy texture of sheep's milk cheese without having to make a full-on feta-style cheese. The resulting ricotta is perfect for using in pasta dishes or as a topping for pizza.

Ingredients:​

  • 1 cup sheep's milk
  • 1/4 tsp rennet
  • Salt

Instructions:​

  1. Begin by heating the sheep's milk to 86°F (30°C).
  2. Add rennet and stir gently for about 30 seconds.
  3. Allow the mixture to sit at room temperature for 10-15 minutes, or until it has fully coagulated.
  4. Cut the curds into small pieces and let them sit for another 5-10 minutes.
  5. Transfer the mixture to cheesecloth and allow it to drain for several hours.
  6. Once the cheese has reached the desired consistency, shape it into a ball or log and use as needed.

These recipes showcase the versatility of sheep's milk yogurt and cheese, and are sure to inspire you to experiment with this unique ingredient in your own kitchen!