At Salt and Clover Sheep Farm, we raise East Friesian dairy sheep. After lambing, the ewe and lamb stay together for 30 days Before separating. We milk our flock twice a day seasonally and make dairy products, such as cheese, yogurt, and frozen treats. Our sheep are fed non-GMO grain feed and hay, along with grazing and added minerals.
Sheep milk is highly nutritious. It is richer in vitamins A, B, and E, calcium, phosphorous, potassium, and magnesium than cow’s milk. It contains a higher proportion of short- and medium-chain fatty acids, (good ones!) which have recognized health benefits.
Sheep milk has more conjugated linoleic acid (CLA) than the milk from cows, goats, and even humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep’s milk are smaller than the fat globules in cow’s milk and goat’s milk, making sheep milk more easily digested.
Sheep milk has a higher solids content than goat or cow milk. As a result, more cheese can be produced from a gallon of sheep milk than a gallon of goat or cow milk. Sheep milk yields 18%–25% cheese, whereas goat and cow milk yield only 9%–10%.
Most of the sheep milk produced in the world is made into cheese. Some of the most famous cheeses are traditionally made from sheep milk, including: Feta (Greece, Italy, and France), Ricotta and Romano (Italy), and Roquefort (France). Sheep milk can also be made into yogurt and ice cream.
44% more energy than cow milk.
50% more iron than cow milk or goat milk.
38% more calcium than cow milk.
90% more folic acid than goat milk.
50% more vitamin B12than cow milk.
Higher levels of vitamins A,D,E, and C than both cow and goat milk.
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