Sheep Milk
A type of milk noticeably richer and higher in fat and protein than cow's or goat's milk. The base ingredient for many traditional cheeses, including lor, tulum, mihaliç, and Roquefort.
What Is Sheep Milk?
Sheep milk is milked from sheep and has a higher dry matter ratio compared to cow and goat milk. This density increases the yield of the cheeses made from it and gives them a creamier texture.
Its flavor is mildly sweetish and rich; the sharp aroma found in goat milk is less pronounced in sheep milk. It is widely used in cheesemaking in Mediterranean and Middle Eastern cuisines.
Nutritional Values of Sheep Milk
Sheep milk is a type of milk with denser nutritional values than cow and goat milk; 100 milliliters contains about 108 kcal of energy, 6 g protein and 193 mg calcium. Its high fat ratio is the main reason for this density.
What Are the Benefits of Sheep Milk?
With its high protein, calcium and fat-soluble vitamin content, sheep milk is a dense food that can be considered as part of a balanced diet.
This information is general; sheep milk is a food, not a substitute for medical treatment. Due to its high fat ratio, it is recommended to be mindful of consumption amounts.
How to Choose Sheep Milk?
When buying sheep milk, the pasteurization information and packaging integrity should be checked; fresh milk should have a mildly sweetish smell, while a sour or sharp smell is a sign of spoilage.
- Pasteurized/UHT-labeled products should be preferred.
- The packaging date and cold chain should be checked.
- A dense consistency and light cream color are indicators of freshness.
How to Store Sheep Milk?
Sheep milk should be consumed within 3–4 days after opening, kept in the refrigerator. Due to its high fat ratio it spoils quickly if left at room temperature.
Using Sheep Milk in the Kitchen
Sheep milk is used as a raw material for cheese, yogurt and some traditional desserts; drinking it directly is rarer than with other types of milk.
How to Make Cheese from Sheep Milk?
Heated sheep milk is curdled with rennet, the resulting curd is drained and salted, then ripened either in brine or in a casing. Its high fat ratio gives rich, creamy cheeses.
How to Make Sheep Milk Yogurt?
Sheep milk is boiled, cooled to warm, and fermented; thanks to its high fat ratio, a thick and velvety yogurt is obtained.
Which Recipes Use Sheep Milk?
Sheep milk is used as the main raw material in curd cheese, casing-aged cheese, Mihaliç cheese and traditional yogurt recipes.
Frequently Asked Questions
How is sheep milk different from cow's milk?
Sheep milk has a thicker consistency; its fat, protein and dry matter ratio is significantly higher than that of cow's milk.
Which cheeses are made from sheep milk?
Curd cheese, casing-aged cheese, Mihaliç and cheeses like Roquefort are produced from sheep milk or a mix of sheep and goat milk.
Is sheep milk fattier?
Yes, sheep milk generally has a higher fat ratio than cow and goat milk.
How is sheep milk stored?
It should be consumed within 3–4 days after opening, kept in the refrigerator; a sealed package lasts throughout its shelf life.
Does sheep milk contain lactose?
Yes, sheep milk also contains lactose; it is not a suitable option for people with lactose intolerance.