My first time making sheep’s milk yogurt. I’d say this will probably supplant the cow’s milk for the future. Sheep’s milk is naturally slightly sweet with a tiny bit of umami to round out the flavour. I bought a bottle of unhomogenized at a local store out of curiosity and now I’m hooked. The yogurt sets up thick, creamy and delicious, with a slightly less tangy flavour than cow’s milk and much less than goat’s.
Served here with a drizzle of local honey:
Edit: the culture is Bulgarian from bacillusbulgaricus.com
