Sheep Milk vs Milk: The Ultimate Verdict

Cow’s milk has been a staple in our diets for ages, but why don’t we use sheep’s milk as often? Well, there are a few reasons… So, let’s compare these two kinds of milk and find out the best ways to use them, nutrition facts, and more!

Comparing sheep milk vs milk

	Sheep milk	Cow milk (including whole, 2%, skim, etc.)
Type	Animal-based	Animal-based
Common allergens	Milk*	Milk
Vegan?	No	No
Paleo?	No	No
Keto?	No	No

Differences between sheep milk and milk

Both sheep milk and cow’s milk are produced by mammals and naturally contain lactose, that sweet natural sugar that makes milk oh-so-delicious. 

However, there’s a reason you might not see sheep milk cartons lining the grocery store shelves. Sheep milk is incredibly high in fat, so it’s not typically drunk plain like cow’s milk. Instead, it’s a fantastic option for making creamy yogurt and delectable cheese.

Sheep milk is distinctively rich with a slightly sweet and nutty flavor. In contrast, cow’s milk has a milder taste, often described as fresh and creamy.

Sheep milk allergies are much less common than cow’s milk and some individuals may tolerate sheep milk better than cow’s milk due to differences between the protein compositions of the two milks. Sheep milk contains different types and proportions of casein and whey proteins compared to cow’s milk, which can make it less allergenic for some people. However, milk allergies can be complex and vary from person to person. Some individuals with cow’s milk allergies may still be allergic to sheep milk or other types of milk, and vice versa.

Types of cow’s milk

There’s a lot of different cow’s milk out there. Here are the main types:

Whole milk: About 3.5% milk fat, giving it that rich, creamy flavor.

2% milk (reduced-fat): With only 2% milk fat, this option is a bit lighter than whole milk.

1% milk (low-fat): At 1% milk fat, it’s even lighter, suitable for those watching their fat intake.

Skim milk (non-fat): This one’s fat-free, containing 0% milk fat.

Lactose-free milk: For those with lactose intolerance, this milk has the lactose broken down, making it easier to digest.

Raw cow milk (whole): Unpasteurized and unprocessed, may contain naturally occurring bacteria and enzymes.

Flavored milk: Chocolate, strawberry, vanilla, etc., usually for drinking.

How to use sheep milk vs milk

As I mentioned, sheep milk is usually used to make various artisanal cheeses due to its high fat content and unique flavor, whereas cow’s milk is more versatile…

Sheep milk:

• Sheep milk cheeses like feta, ricotta, manchego, pecorino, or roquefort
• Yogurt and kefir making
• Butter and ghee
• Ice cream and gelato
• Sheep milk tzatziki
• Soap and skincare products

Cow’s milk:

• Cheese making (cheddar, mozzarella)
• Butter and cream making
• Drinking fresh
• Cereal
• Yogurt and cultured dairy products
• Ice cream and milkshakes
• Coffee and tea creamer
• Creamy pasta sauces
• Baking (cake, pancakes, biscuits, bread pudding)

Can you substitute sheep milk for milk?

Yes and no. Sheep milk can be substituted for cow’s milk in some recipes. However, due to its high fat content, it might not be the best choice for everyday drinking but can be used for making dairy ice cream, yogurt, and cheese.

Nutrition: Sheep milk vs milk

Animal-based milk, whether from sheep or cows, is naturally rich in protein compared to plant-based alternatives like almond milk. However, sheep milk is likely the highest in protein and fat, with 15 grams of protein per cup (compared to 8 grams in cow’s milk) and 17 grams of fat per cup (vs 8 grams), which is mostly saturated fat.

Plus, sheep milk is generally higher in calcium and certain vitamins (B12) compared to cow’s milk.

So, if you’re looking for a protein or nutrient boost, sheep milk might be the way to go. But if you’re watching your fat or calorie intake, cow’s milk with a lower fat percentage (skim or 1%) is better.

Per cup (237 ml/8 oz.)	Calories	Total fat (sat. fat)	Total carbs	Total sugars (incl. added)	Protein	Calcium	Vit D
Sheep milk (per USDA)	264	17 g (11 g)	13 g	?	15 g	47% DV	?
Whole milk	160	8 g (4.5 g)	11 g	10 g (0 g)	8 g	25% DV	10% DV
2% milk	130	5 g (3 g)	12 g	12 g (0 g)	8 g	25% DV	10% DV
1% milk	110	2.5 g (1.4 g)	13 g	12 g (0g)	8 g	25% DV	10% DV
Skim milk (nonfat milk)	90	0 g	13 g	12 g (0 g)	8 g	30% DV	25% DV

? = reliable information not available (e.g. commercial versions not available, incomplete information, etc.)

How to store sheep milk and milk

Store both sheep milk and cow’s milk in a refrigerator at or below 40°F (4°C). Keep them tightly sealed in their original containers. 

Sheep milk typically has a shorter shelf life than cow’s milk, lasting around 3 to 5 days, while cow’s milk can last up to a week or even longer, depending on pasteurization and storage conditions. Always check the expiration date on the packaging and consume before that date for the best quality.

Sheep milk vs milk: The ultimate verdict

Sheep milk is a real winner when it comes to making those yummy, flavorful cheeses with all that creamy goodness from the higher fat and protein. But cow’s milk is more versatile – you can cook, bake, and just enjoy it by itself. There’s also low fat options available, and it’s easier to find in stores. For the best of both worlds, pick sheep milk for those fancy cheese-making days and go with cow’s milk for everyday cooking and drinking.

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