Sheep’s Milk Yogurt Raita Recipe by Dayna McIssac Print Recipe Pin Recipe Post on Facebook Ingredients 1 Cup Sheep’s Milk Yogurt or Greek Style Yogurt1 tbsp Fresh Mint finely chopped, about 10 large leaves½ English Cucumber½ tsp CuminPinch Cayenne Pepper1/8 tsp SaltPepper to taste Instructions Measure the yogurt into a bowl and add the chopped mint, cumin, cayenne, salt and pepper.Peel and seed the cucumber.Grate it with the largest hole of a box grater and add to the yogurt mixture and stir well to combine. NotesSource: asparagus.on.ca