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Dixie's Pantry
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Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods.  Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits.  Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar. 
Sheep Yogurt



Sheep yogurt has become a favorite in our house for the past two years. It has a flavor profile that is unique and a thick texture leading you to believe it is Greek in style. We love Bellwether Farms Sheep Yogurt and they are local to our area so we find it very easily. Of course, it doesn't hurt that I work for them too.

We have had a lot of fun with this product. It has been a wonderful addition to my diet (for personal reasons) as well as given our food lots of flavor. It is true that sheep milk can be easy to digest for those who may have an aversion to cows milk. It is naturally homogenized and has active cultures keeping the digestive tract healthy. Sheep milk is also a excellent source of vitamins including B12.

Besides all the healthy stuff, it tastes great. It is not mild like cows milk or gamey like goat, rather it has a wonderful acidity and roundness. To make our dishes healthier, we use it as a Mayonnaise substitute in dips, marinades, dressings and more. With the additions of spices and herbs you can make your dishes zing with flavor. I encourage you to play around with it and make some new staples in your weekly meals. Do act sheepy about it!

There have been many things written, especially in the past few years, on the health benefits of eating yogurt. I encourage you to do your research and come to your own conclusions. I think you will find we all agree it is good for you. Here are a few sites to help you out in your quest for yogurt knowledge:
www.healthblogtips.com/surprising-facts-benefits-of-yogurt
www.whfoods.com/genpage.php
www.sasheepdairy.co.za/benefits.html
Laaaamburgers!
Courtesy of my sissy, Brigid Callinan.

Makes 4 burgers, about 4 ounces each
  • 1 pound ground lamb
  • 1 6-ounce container plain sheep’s milk yogurt
  • 2 cloves garlic, minced
  • ½ bunch mint leaves, minced
  • 2 teaspoons ground cumin
  • ¼ teaspoon garam masala
  • 2 teaspoons kosher salt
  • 1 teaspoon sambal or Sriracha chili sauce (more, to taste)

Combine all ingredients in a bowl and mix with hands until everything is well-incorporated. Refrigerate overnight for the best flavor. Shape burger mixture into patties about 1 inch thick. Grill on medium high until medium to medium-well (the yogurt keeps the meat moist!). Serve on toasted buns with grilled red onion, tomato and a mixture of Sriracha, mayonnaise and brown mustard.