[1] The recipe for this yogurt dip and sauce is below (photos #1 and 5 © Heraclea Olive Oil).

[2] Old Chatham is one of the two artisan brands of sheep’s milk yogurt in the U.S. (photos #2 and #4 © Old Chatham Creamery).

[3] The other delicious sheep’s milk yogurt is made by Bellwether Farms. Do you know what a bellwether is? See the footnote‡ (photo © Bellwether Farms)?

[4] Thanks for the milk!

[5] The dip recipe was created by Berk Bahceci for Heralea Olive Oil.

Most of the yogurt sold in the U.S. is cow’s milk yogurt, and 51% of that is Greek-style yogurt [source]. In addition to cow’s milk yogurt, you can find yogurts made from:

 
Today, we’ll focus on a true foodie delight, sheep’s milk yogurt, which few yogurt-eaters have ever tried. Why not?

First, because sheep’s milk yogurt is more expensive to produce, few companies make it. In the U.S., we’ve only found it in artisan brands like:

 
Second, sheep’s milk yogurt can be twice the price of cow’s milk yogurt. Sheep are difficult to raise and don’t yield much milk, hence the premium.

And third, as a premium-priced product, it is typically only available at high-end markets and specialty food stores.

But if you’re a yogurt fan—or a sheep’s milk cheese fan—treat yourself to some and get to know this delicious variety.
 
 
WHY SHEEP’S MILK YOGURT IS BETTER

Ounce for ounce, compared to cow’s and goat’s milk yogurt, sheep’s milk yogurt:

 
 
RECIPE: SHEEP’S MILK YOGURT DIP

Enjoy this dip with cocktails, or as a sauce for chicken, fish, lamb, pork, or vegetables.

Sheep’s milk yogurt is naturally thick and doesn’t require extra straining, although you can substitute Greek-style yogurt.

Thanks to Heraclea Olive Oil for the recipe.

Prep time is 10 minutes.
 
Ingredients For 4 Servings

 
Preparation
 
1. MIX the yogurt, oregano, dill, and mint in a large bowl.

2. USE a separate, smaller bowl to mix the garlic, salt, and vinegar; then add it to the yogurt mixture. Combine well.

3. DRIZZLE with olive oil and serve.
 
 
A BIT OF SHEEP HISTORY

The domestication of sheep—as well as that of goats and cattle—first took place roughly 10,000 years ago in the Fertile Crescent of Mesopotamia and the nearby mountain zones of western Asia.

This happened when humans, who had been hunter-gatherers, settled into agricultural communities. Being stationary enabled animal husbandry and domestication the first plant crops like barley and wheat [source].

Today, the countries of the Mediterranean remain the world’s biggest sheep dairy producers.

†Short-term fatty acids improve gut health through a number of effects, from maintenance of intestinal barrier integrity, mucus production, and protection against inflammation to the reduction of the risk of colorectal cancer [source]. Medium-term fatty acids (triglycerides) promote “fullness,” reduce fat deposits, increase energy expenditure, and are more easily metabolized (i.e., turn into energy).

‡A bellwether is the leading sheep of a flock, with a bell around its neck. Why? Long ago, it was common practice for shepherds to hang a bell around the neck of one sheep in their flock, to hear the sheep when they wandered. The word was formed by a combination of the Middle English words belle (meaning “bell”) and wether (a noun that refers to a castrated male sheep). The term first appeared in English in the 15th century. It eventually came to refer to an indicator or predictor of something, or to someone who takes initiative or who actively establishes a trend that is taken up by others.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

April is National Soft Pretzel Month, and we love a good soft pretzel recipe. Bake a batch of delicious soft pretzels and serve with grainy mustard and beer.

Bake a batch of delicious soft pretzels and serve with grainy mustard and beer.

Want to make smaller, appetizer-size pretzels? See our instructions for pretzel bites in “Variations” of the recipe, below.

Also below are more soft pretzel recipes, from chocolate-stuffed to cheese-coated.

> April 26th is National Pretzel Day.

> July is National Pretzel Month per some sources.*

> October is National Pretzel Month per some sources.*

> The history of pretzels.

> Want to make smaller, appetizer-size pretzels? See our instructions for pretzel bites in the “variations,” below.
 
 
RECIPE: BUTTER BRUSHED SOFT PRETZELS

This recipe is for the soft, chewy kind of pretzel that’s wonderful when warm, but almost as good at room temperature.

Prep time is 20-30 minutes. Bake time is 8-9 minutes. Thanks to King Arthur Flour for the recipe.
 
Ingredients For 8 Large Pretzels

For The Dough

 
For The Topping

 
________________
 
†Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is soft dough.
________________
 
Preparation

1. PLACE all of the dough ingredients into a bowl, and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

> To make dough with a bread machine: Place all of the dough ingredients into the pan of the bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

> To make dough with a food processor: Place the flour, salt, sugar, and yeast in the work bowl of a food processor equipped with a steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

While the dough is resting…

2. PREPARE the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

3. PREHEAT the oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you’re not using King Arthur Flour, grease the parchment with vegetable oil spray to make double-sure the bites won’t stick.

4. TRANSFER the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2-1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

5. POUR the baking soda/water into a 9″ square pan. Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops. Leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

6. TRANSFER the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

7. BAKE the pretzels for 8 to 9 minutes, or until they’re golden brown.

8. REMOVE the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up. It may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
 
Variations

To make savory pretzel bites: Roll the six pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.

To make sweet pretzel bites: Roll the six pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove them from the oven; if they haven’t been topped with pearl sugar, roll the bites in melted butter (about 6 tablespoons should do it). Then shake in a paper bag with 6 tablespoons of cinnamon sugar.
 
 
MORE SOFT PRETZEL RECIPES

 
 
________________
 
*National Day Calendar cites April as National Pretzel Month. National Today cites October as National Pretzel Month. It is not uncommon for the same holiday to appear on two or more dates. The reason can be that the U.S. Congress, different states, and different municipalities all can pass a declaration for a holiday. In these lawless Internet times, any person or company can declare a holiday on social media, without any formal body passing a resolution.

[1] Soft pretzels brushed with butter. The recipe is below (photos #1 and #6 © King Arthur Baking).

[2] Chocolate-stuffed soft pretzels. Here’s the recipe (photo © Beyond Good By Madecasse).

[3] Parmesan pretzels with a parmesan-beer dip. Here’s the recipe (photo © Wisconsin Cheese).

[4] Two Italian treats: prosciutto di Parma (a.k.a. Parma ham) with soft pretzels, the latter first created by monks in northern Italy (photo © Prosciutto di Parma | Facebook).

[5] You can top your soft pretzels with just about anything (photo © Sonia | Pexels).

[6] In addition to mustard, try other condiments, like dips and sour cream (photo © King Arthur Baking).

[7] Food fun? A soft pretzel serves as a very large crouton with a bowl of butternut squash soup (photo © Aleisha Kalina | Unsplash).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] The 9-piece Beer & Chocolate Pairing gift box. You supply the beer pairings (all photos © Dallmann Chocolate.

Caramel Sea Salt Chocolate[/caption]
[2] The Sea Salt Caramel with Fleur de Sel pairs with an IPA.

[3] The Caramel Latte truffle pairs with a stout.

[4] Pair the Bacon Applewood Smoked Salt chocolate truffle with a smoked beer.

What to have with your beer on National Beer Day, April 7th? Beyond the chips and pretzels, how about expanding your horizons to a beer and chocolate pairing?

Dallmann Fine Chocolates of San Marcos, California (near La Jolla and San Diego) has curated a box of chocolates meant to be paired with the suds from some of the area’s craft breweries.

While you may not have access to those specific beers, you can find similar ones wherever you are.

It’s a great gift for a beer lover…and Mother’s Day and Father’s Day are coming up.

> The different types of beer and the history of beer.

> The history of chocolate.

> The different types of chocolate and chocolate terminology: a glossary.

> More beer and chocolate pairings: Chocolate Stout Float & Chocolate Stout Ice Cream Recipes

 
 
9-PIECE BEER & CHOCOLATE PAIRING BOX (BYOB)

The chocolate flavors to pair with beer have been carefully chosen to enhance the experience.

The chocolates include:

 
Here are more beer and chocolate pairings from our own neck of the woods.
 
 
GET YOUR BEER & CHOCOLATE GIFT BOX

> Head to Dallman.
 
 

[5] Line ‘em up: Four beers with four different chocolates.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.