Tag: Sheep milk

A 2019 review published in the journal *News-Medical.Net* identified estrogen as one of the key hormones found naturally in milk from all mammals, including sheep. This means that, yes, sheep milk does contain estrogen, alongside other natural hormones like progesterone. However, the presence of these hormones is a normal biological occurrence, not a cause for concern in typical dietary consumption.

Despite what many believe, most commercial Greek yogurt is made from cow's milk, not goat's milk. The question, 'Is Greek yogurt from goat?' actually reveals a fascinating difference between modern mass-produced products and traditional dairy practices in Greece.

While many store-bought varieties of Greek yogurt are made with cow's milk, authentic, traditional Greek yogurt is more commonly made from sheep's or goat's milk. This reflects the pastoral history of Greece, where sheep and goats were historically more prevalent than dairy cows.

Nutritionally, sheep milk contains nearly double the amount of fat and protein compared to cow's milk, providing a richer, creamier base for dairy products. This distinctive profile makes it a favored ingredient in cheesemaking and a potential alternative for those with sensitivities to cow's milk.

According to agricultural research, sheep milk is inherently a natural A2-type milk, containing the A2 beta-casein protein and being free from the A1 protein commonly found in most conventional cow's milk. This key protein difference is the reason many people find sheep milk easier to digest and tolerate, especially if they experience sensitivities to cow's milk.

A 2017 study published in the National Institutes of Health journal found that consuming ewe's (sheep's) milk yogurt did not negatively impact plasma lipoprotein cholesterol levels in healthy individuals. This challenges the common assumption that sheep milk yogurt is bad for cholesterol and highlights the importance of understanding its unique nutritional composition beyond simple fat content.

Over 70% of people experience some intolerance to traditional cow's milk products, making alternatives like sheep yogurt more appealing. The flavour of sheep yogurt is often described as a delicate balance of creamy, mildly sweet, and slightly tart, offering a rich yet clean taste profile that many find preferable to cow's milk varieties.

Authentic Greek yogurt is traditionally made from sheep's milk, but the vast majority of commercial Greek yogurt sold today, especially in Western markets, uses cow's milk. This distinction is crucial to understanding the different textures, flavors, and nutritional profiles of these popular dairy products.

Kefir, a fermented milk beverage, is traditionally made using milk from various animals, including cows and goats. The source animal's milk influences the final product's taste, texture, and nutritional properties. The characteristic tangy, probiotic-rich drink is created by fermenting the animal milk with kefir grains.

Greek culinary tradition reveals that authentic yogurt is not always made from cow's milk, with traditional village recipes using nutrient-rich sheep's milk. While most supermarket Greek yogurts are cow-based, genuine versions often rely on the milk of sheep and goats, which roam the rugged terrain of Greece.