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 yogurt works really well in both savoury and sweet dishes. Below are some recipe, serving suggestions and ideas from our wonderful customers

 Velvet Cloud Sheep's Milk Pancake Recipe

There is nothing nicer than pancakes on a weekend morning when you have time, and the choice of toppings is endless. Of course we like ours with sheep's yogurt and some fruit on top. 


 150g plain flour

1 tsp baking powder

2 Tbsp sugar

3 eggs

1 Tbsp Velvet Cloud Sheep’s milk yogurt


Butter for cooking


Place the flour, baking powder and sugar in a bowl and mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.

Serving Suggestions

Serve stacked and topped with big blobs of Velvet Cloud sheep’s milk yogurt, also lovely with  lemon curd, chopped nuts and blueberries. Other suggestions for Toppings: Sliced Bananas Berries Poached Plums Nut Butter Chocolate Spread Seeds Apples sautéed in a little butter and flavoured with a pinch of cinnamon Mixed nuts, chopped Apple syrup, maple syrup or honey. Sieve a little icing sugar over the pancakes for that extra special look

Shakshuka Served With Velvet Cloud Sheep's Yogurt


This particular dish is a Middle Eastern style tomato, roast pepper & paprika stew… with eggs and sheep’s yogurt. It makes a really tasty breakfast, brunch, lunch or tea. The photo is by Café Rua in Castlebar,  famous for their good food, and support of small artisan food producers.

  • 1 tbsp  olive oil
  • 2 red onions chopped
  • ½ a red and ½ yellow pepper chopped
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove chopped
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs
  • 200g Velvet Cloud sheep’s yogurt


Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic, peppers and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Drizzle the Velvet Cloud sheep’s yogurt all around the dish and then scatter with the coriander leaves and serve with crusty bread.


Candied beetroot with sheep’s yogurt and dill oil


Created by Chef Martin Ruffley and represented on the amazing website of Anna King where you will find the most beautiful photography and recipes.

This dessert is a sweet, sour and salty dish. The sheep’s yoghurt introduces a subtle acidity, which cuts through the sweetness. One of the health promoting aspects of fermented foods, like Velvet Cloud is that the sour flavours stimulates digestion.


  • 400g Diced Beetroot (from the Kvass).
  • 150g Water 
  • 150g Sugar 
  • Sheep’s  Yoghurt 200ml 
  • Dill Oil to dress


  1. Place the sugar and water into a pan and bring to the boil.
  2. Add the diced beetroot and poach in the stock syrup until beetroot is cooked.
  3. Transfer candied beetroot to refrigerator.  Once cold it is ready to serve.

To serve: place beetroot into a suitable dish or bowl, dress with sheep’s yoghurt and drizzle with some dill oil. Recipe on Anna Kings website.

If you prefer to reduce your refined sugar intake, use honey. Instead of adding sugar to water, poach with water and honey (according to your own taste). Place in the fridge and follow the rest of the recipe as above.


Cherry Couli with Amaretto Served With Velvet Cloud Sheep’s Yogurt


Gaye Godkin is a nutritionist in Dublin, who offers personalised nutrition and has changed so many lives.  We know because she also recommends Velvet Cloud yogurt to so many of her clients and this is what they tell us when they get in touch. This is one dessert idea Gaye posted on recently


1 bag frozen cherries, defrosted and water drained off

1 teaspoon of honey

A splash of amaretto

1 tablespoon of Velvet Cloud sheep’s yogurt

A pinch of raw cocoa powder



  1. Boil the cherries for 5 minutes
  2. Turn down the heat and simmer for 10 mins
  3. Add the splash of ameretto
  4. Allow to cool and serve with a big blob of Velvet Cloud Sheep’s yogurt and a pinch of raw cocoa powder

This will keep in the fridge for up to five days


Saffron chia seed porridge with fruit and nuts, vanilla paste and rose petals over Velvet Cloud


Saffron chia seed porridge with fruit and nuts, vanilla paste and rose petals over Velvet Cloud

Dr Hillary Ray is a loyal customer of Velvet Cloud based in Co Dublin. She buys on a weekly basis from Hussey Fruit and Veg a wonderful box delivery service covering home delivery all over Dublin. She is a wonderful tweeter and Instagram poster of all her Velvet Cloud dishes. So this one here is more of a suggestion than a recipe. For saffron chia seed porridge, you just add the saffron and chia seed at the porridge making stage. Works great too with overnight oats.


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.