COOKING TIPS AND HINTS SECTION

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Sheep’s Milk

Ewes' (sheep's) milk contains more than twice the fat as cow's milk (8 1/2 % for ewes' milk and 4% for cow's milk). This is one of the reasons that it makes excellent cheese.

Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.

The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.