Sentences with phrase «of sheeps milk»

i find the taste of sheeps milk yogurt milder than goat.

Not exact matches

Plenty of meats (rabbit and pig especially), cheeses (Malta is famous for its mild sheep's milk variety), and seafood — each served in abundance during breakfast, lunch, and dinner.

Kind of like keeping sheep from eating too much poisonous grass (folklore), and passing too much of that poison on to others via their milk.

What I've learned from Joel is how to effectively milk the sheep of their cash.

Here in upstate New York (The Hudson Valley actually) we are lucky to have at least 3 local dairies that produce quarts of wonderful ORGANIC whole milk yogurt (from sheep or cows) easily found in the local co-ops & farm stores.

I am a huge fan of their Valbreso Feta Crumble made with sheep's milk.

I used buffalo mozzarella and romano cheese (instead of parmesan), because I'm allergic to dairy (cow's milk), but am OK with buffalo, sheep, and goat milk.

Sprouts has a TON of yogurt options (from grass fed organic yogurts, to coconut milk, almond milk, sheep's milk, Greek yogurts, and everything in between).

If you enjoy cheese, a happy sprinkling of sheep's milk feta would be quite pleasant I think.

I also use a sprinkling of either soft goat or sheep's milk cheese.

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

I used a sheep's milk feta that is salty, and I wish I had thought to rinse the brine off of the cheese before tossing it in - I will do that next time, as despite the above mentioned quirks, these muffins are still great when used to scoop up pumpkin ginger soup.

This French sheep cheese is a combination between milk and whey, and is used in the preparation of many local dishes in Corsica, including of course the traditional Fiadone cheesecake.

The minibar refrigerator in our hotel filled up quickly with delicacies like that one here — a kind of Pecorino, but made from cow's milk rather than sheep's milk.

Do you know whether or not KEFIR exists here in the US made of sheep or goat milk?

The french and bulgarian stuff are made of cow's milk and have nothing to do with the traditional feta: the name is legally protected (at least in EU) and can only be used for the type of white cheese made only in GREECE, from sheep's milk (or a mix of sheep and goat's milk), using a certain procedure.

He added that camel milk also contains a high proportion of vitamins C, B1 and B2, with a B1 content higher than in sheep, goat or cow milk.

This includes any cow, goat, sheep milks and cheeses, or anything made from them: (hard or soft cheeses, cottage cheese, yogurt, kefir, sour cream, whipped cream), with the exception of ghee and butter.

The authentic Greek Galaktoboureko recipe calls for «galaktos» butter made from a mix of sheep's and cow's milk, but if you can't handle it's very strong flavour, then you can substitute with good quality fresh butter from cow's milk.

For the milk, you can use an equal amount of coconut milk, goat or sheep milk, nut milk, or anything your family enjoys.

Feta is made from sheep's milk or a combination of sheep and goat's milk formed into blocks that are aged in brine.

Come to find out, it's actually made from sheep's milk from the Greek island of Cyprus.

Accounting for 95 % of the milk production, the Sardinian sheep is a breed well - known for its rusticity and adaptability.

Made it with unsweetened almond milk, aprox 1 teaspoon of butter, and Romano cheese (from sheeps milk).

A couple of substitutions and additions: instead of the cow's milk cheeses in the recipe, I used every goat and sheep's milk cheese I had on hand including Manchego, Pecorino Romano, chevre, and goat cheddar.

Where there's smoke there's fire in this combo of meaty, slightly smoky sheep's milk cheese and classic BBQ chip.

She would definitely be much happier eating plain pasta with a few grates of sheep's milk cheese on top, but she'll also tolerate most veggies when they're interwoven with any pasta - like food.

Pastures of Eden Feta is an Israeli sheep's milk feta that hits all the expected notes of its ilk: salty, funky, and just a tad sweet, like scorched milk.

Made exclusively from 100 % organic sheep's milk or a mixture of organic sheep's and organic goat's milk in Almyros, Thessaly, they control the entire production process from the field to the final product (stand R2, Greece).

It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.

Think of this sheep's milk yogurt as goat's milder, sweeter cousin (that's similarly gentle on the lactose - sensitive).

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

I live in the Basque Country on a sheep farm, with a sheep farmer and lots and lots of sheep, which we milk.

I made a few changes: I used all plain flour (that's all I had), sheep's milk yogurt (I bought it to try and it's weird / gross so I made these to use it up), a little bit of coconut oil in replace of about a quarter of the butter because I didn't want to open a new packet of butter (I'm just lazy:P), and I used 4 small apples instead of 2 big (gasp!).

Each of us has a favourite cheese made from pure and natural milks — cow, goat, sheep and even water buffalo!

Do not use: • Cow's milk • Goat's or sheep's milk • Evaporated milk • Dried milk powder other than baby milks • Adult milk drinks • Soya formula (unless expressly on the advice of a health professional - who don't usually recommend them for babies under six months old) • Bottled mineral water to make up feeds.

In this case, Creamy Sheep Cheese is a soft cream cheese made from sheep's milk, usually smeared on pieces of baguette bread at the end of a meal.

Although the bulk of the commercial manufacturing uses cultures of bacteria, such as Escherichia coli or Chinese hamster ovary cells, a few biotech companies are trying to produce therapeutic proteins in the milk of transgenic mammals (such as GTC Biotherapeutics, which is using goats; PPL Therapeutics, which is using sheep; and BioProtein Technologies, which is working with rabbits), transgenic chicken eggs (such as Avigenics or Vivalis), or even in transgenic crops (such as ProdiGene or Meristem Therapeutics); but it is early days for these «pharming» methods.

But they should avoid goat's, buffalo's, sheep's or yak's milk, all of which contain similar levels of lactose to cow's milk.

Suddenly, the idea of herds of identical prize bulls, or sheep producing medicines for humans in their milk, seemed wholly plausible.

Often the only resort is to purchase a cow, buffalo, or sheep, to provide a steady supply of fresh milk, a nutritious staple of a daily diet.

Approximately one third of all humans consume milk, (from cows, goats and sheep) throughout their lives without ill effect and thereby can take advantage of another source of nutrition.

In the case of these sheep, scientists hope that one day they'll be able to use this sort of procedure to create animals with super health - boosting milk.

Evidence: Local brands of sheep's milk yoghurt contain around 9.4 g of protein, 9.4 g of carbs and 14.2 g of fat per 200 g, while «Greek» yoghurt has around 7.6 g of protein, 12.2 g of carbs and 20 g of fat.

Though Milk Kefir is traditionally made with cow's milk, it can also be made with other types of milk (goat, sheep, coconut, soy or riMilk Kefir is traditionally made with cow's milk, it can also be made with other types of milk (goat, sheep, coconut, soy or rimilk, it can also be made with other types of milk (goat, sheep, coconut, soy or rimilk (goat, sheep, coconut, soy or rice).

Goat and sheep milks have more of the A2 beta casein and less of the A1 beta casein.

Sure, sometimes this goes hand - in - hand with a glass of rosé or some slices of raw sheep's milk cheese, but it's all about balance and finding pleasure in the cooking and eating processes.

Examples of probiotic foods you should look to consume include: fermented vegetables (sauerkraut, kimchi), probiotic yogurt (from goat or sheep milk that is grass - fed and organic), fermented dairy products (kefir), probiotic beverages (apple cider vinegar, coconut kefir, kvass), kombucha, natto, raw cheese (goat's milk, sheep's milk, A2 cow's soft cheeses).

Conjugated linoleic acid (CLA) is a type of PUFA that is found naturally in milk and meat products, primarily from ruminants such as cows or sheep.

2 heads of romaine salad, sliced thinly 1 English cucumber, peeled, halved then sliced 2 ripe tomatoes, sliced into wedges 1/2 cup of pitted Kalamata olives 1/2 red onion, sliced thinly 3 peaches, sliced 1 cup of sheep or goat's milk feta cheese