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 serving suggestions and we  also hope you will get some inspiration from some of the amazing dishes some of Ireland’s best chefs have created, and you will find a lot more of these over on our chefs creations page

A spoon of thick creamy Velvet Cloud 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
  • To make Labneh or Tzatziki
Sheep’s milk yogurt with nuts and dried fruit
Sea trout with sheep’s milk yogurt

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.

Velvet Cloud sheep’s yogurt, berries and toasted almonds.

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.

Velvet Cloud sheep’s yogurt tzatziki sauce