<table align="right" valign="top"><tr><td><img src="http://www.wineloverspage.com/forum/village/userpix/70_Ontario_sheep_milk_yogurt_1.jpg" border="0" align="left"></td></tr></table>Recently while on a visit to the health food store, I picked up some sheep milk yogurt (more info) made over in Conn, Ontario (producer info: www.ewenity.com). What a pleasant change from the same-ol', same-ol'. The yogurt came in two flavours - plain (a non-flavour, really) and maple, which is plain yogurt flavoured with the addition of real maple syrup. I bought the latter for a change of pace, plus the fact that I love small-farm products and supporting the fine, salt-of-the-earth people who toil so hard to produce wholesome foods.
At 6% m.f., it's quite a bit richer than the average plain yogurt that I'm used to buying. I was told by the person at the health food store that the top cream layer (whatever it's technically called) contains lots of nutrients. Indeed there is a "cream layer", if you will, on the surface when you open the container - and it somewhat reminds me of crème brûlée at first tap (though the texture is hardly crisp). The yogurt itself is thick, creamy and full-textured. It tastes lightly tart and has a pleasant real-maple-syrup/goat-milk/barnyardy flavour, which I greatly enjoy. It tastes honest. The only ingredients are pasteurized sheep milk, maple syrup and live bacterial culture.
Sheep yogurt isn't widely available, and certainly not in supermarkets. But I find it a pleasant change of pace and I'm sure it's loaded with nutrients. Fat content notwithstanding, I think that this is a great addition to one's diet.
