A thick, rich yoghurt made from sheep's milk with more protein, fat, and calcium than cow's milk yoghurt — a staple of Balkan, Greek, and Middle Eastern food cultures with a distinctively creamy, tangy character.
Richer than cow’s milk yoghurt
Sheep’s milk contains roughly double the fat and protein of cow’s milk, producing a yoghurt that is naturally thick, creamy, and densely nutritious without any thickening agents. The fat content (5–8%) approaches that of full-fat Greek yoghurt but with a distinct richness that doesn’t require straining.
The flavor is tangier and more complex than cow’s milk yoghurt — slightly gamey in the way sheep’s milk cheese can be, though this varies considerably by origin and season.
The Balkan tradition
In Bulgaria, Greece, and Romania, sheep’s milk yoghurt has centuries of history. Bulgarian yoghurt in particular is revered for its specific bacterial cultures — Lactobacillus bulgaricus, named after Bulgaria — which produce a characteristic tangy sharpness. Traditional Balkan sheep’s milk yoghurt is made in clay pots and left to ferment slowly.
Nutritional comparison
| Per 100 g | Cow’s milk yoghurt | Sheep’s milk yoghurt |
|---|---|---|
| Calories | 61 | 105 |
| Protein (g) | 3.5 | 5.5 |
| Fat (g) | 3.3 | 7.0 |
| Calcium (mg) | 121 | 183 |
Finding it
Sheep’s milk yoghurt is carried by specialty cheese shops, Mediterranean grocery stores, and some farmers’ markets. It’s labeled as “brebis” (French), “oveja” (Spanish), or simply “sheep’s milk yoghurt.”
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Sheep's Milk Yoghurt starts with S and ends with T. Browse other foods along the same letter.
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