I know that there are many good tapioca recipes on the net but not many of them use sheep milk and sheep milk is so rich, sweet and thick on its own that it needs to be treated just a bit different then regular old cows milk.
Its also got to be one of the easiest recipes I know, here is my percents, 1 cup of Whole Sheep Milk (don’t take the cream layer off the milk before making this for sheep butter), I heaping tbsp. of minute tapicoca and one egg yolk.
Now from there you can make this as small or as big of a recipe as you want.. Typically I make a pint of milk into the pudding at a time so it goes like this..
One Pint of sheep milk (2 cups worth), 2 tbsp. of the minute tapicoca, stir and let sit for five min, add to the pan, crack and get the yolks only of the eggs, lightly beat.. add to the pan, heat at a slow simmer till just boiling, stirring gently the whole time (otherwise it sticks to the bottom), once its reach a slow boil.. take off heat, Pour into container, cover, let sit for ten min, then either serve warm or put in fridge to chill and serve cold.
Delightful, I don’t find that sheep’s milk needs any added sugar or honey, I don’t find you need to add the vanilla, or spices – you can and you are welcome to do so.. but I like it just the way it tastes naturally.