Sheep’s milk yogurt is thicker and creamier than regular yogurts, it also has a milder taste and less of the sour tang, sometimes found in cows and goats yogurt. As a result of these properties Velvet Cloud works really well in both savoury and sweet dishes. Here are some recipes and serving suggestions.

Velvet Cloud Sheep's Milk Yogurt - Tzatziki Dip

Tzatziki makes a lovely accompaniment with lamb, pork or beef burgers. Its lovely drizzled over roast vegetables, or in a salad, and its great served as a dip with pita bread triangles or a fabulous topping for bruschetta.


1 450g pot Velvet Cloud

½ a cucumber

2-4 crushed garlic cloves

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped mint or dill

½ tsp salt

Pepper to taste


Suspend a sieve lined with cheesecloth (a paper coffee filter can be used as an alternative to a cheesecloth), over a bowl, add the yoghurt and allow it to drain for 2-3 hours. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first). Combine all the ingredients and mix thoroughly.

Roast Pears  - With Honey & Ginger Velvet Cloud Sheep's Milk Yogurt


2 slightly soft pears

 1 tablespoon butter, melted
 1 1/2 teaspoons apple cider vinegar
 130g Velvet Cloud Sheep's milk yogurt
 1 tablespoon honey
 1 tablespoon minced crystallized ginger


Preheat oven to 200 C.

Peel each pear; cut in half lengthwise. Remove cores with a melon baller or spoon. Combine butter and vinegar. Drizzle about half of butter mixture into the bottom of an 8-inch square glass baking dish. Arrange pear halves, cut side down, in baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 450° until pears are tender,  for about 15 to 18 minutes. Meanwhile, combine yogurt and honey, stirring well. Stir in ginger. Arrange 2 pear halves in each of 2 small bowls; drizzle with any juices or butter mixture remaining in baking dish. Serve with yogurt mixture.

Serving Suggestions Sheep's Milk Yogurt



  • Eat on its own or with some fresh fruit, honey, or granola
  • In curries, stews/casseroles or as a side with any of these
  • With fish/lamb/game either as a side or marinade
  • Side dips, with or without garlic, mint, dill, or lemon
  • A big creamy blob on some warm winter soup

Porridge Bread With Sheep's Milk Yogurt



1 large tub of Velvet Cloud sheep’s yogurt
1 beaten egg
300g of porridge oats
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)


Place the Velvet Cloud yoghurt, and beaten egg in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Place on a wire rack to cool and enjoy !

Berry Sheep’s Yogurt Dessert

200g frozen mixed berries defrosted or fresh berries in season

1 450g pot Velvet Cloud yogurt

15 g flaked almonds toasted

Spoon the sheep’s yogurt into two glasses, top with half the berries, and then repeat the layers. Sprinkle with the flaked almonds and serve. To make an Eaton mess twist on this dessert mix small pieces of meringue into the berries before layering.