The sheep milk yogurt of Project Wadi Attir carries within it the true flavor of the desert.

This is not merely poetic language. Herds grazing freely in the Negev directly influence the milk’s aroma and nutritional composition, which naturally changes throughout the year according to seasonal conditions and the animals’ life cycles.

During the winter lambing season, milk production is abundant and lighter in composition. Toward the end of summer and into autumn, production decreases while the milk naturally becomes richer and creamier, much like the desert itself, changing slowly yet profoundly.

Yogurt has long been one of the most beloved staples of Bedouin cuisine. From it come labneh, butter, samneh, and jameed yogurt stones. Yet on its own, yogurt remains deeply nourishing, easy to digest, rich in calcium and natural fats, and valued for its probiotic qualities that support digestion and overall wellbeing.

At Project Wadi Attir, the yogurt is made with care and continues a long tradition of nourishment, healing, and local livelihood rooted in the desert landscape.