Sheep’s Milk Yogurt is richer in vitamins A, Folic Acid, B12, calcium, magnesium, phosphorus, potassium, copper and manganese than cow’s milk yogurt.
Sheep’s milk is 10% lower in lactose than cow’s milk – even less after the live yogurt cultures break it down!
Sheep’s milk has a higher proportion of short- and medium-chain fatty acids, which are more easily broken down than long-chain fatty acids, and can reduce serum and plaque cholesterol levels.
Sheep’s milk has smaller fat globules than in cow’s milk, so it is more easily digested.
Sheep’s milk has up to twice the milk solids of goat or cow milk. So, the yogurt achieves the thick rich Greek yogurt consistency with no added gelatin, starch or milk solids, and without having to drain off any whey.
Sheep’s milk has more conjugated linoleic acid (CLA) than cow or goat milk. CLA reduces body fat while preserving muscle tissue, improves insulin action while reducing circulating glucose, and tranforms to powerful anti-inflammatory agents.
Sheep’s milk beta casein proteins are strictly ‘A2’. The A1 beta casein found in most cow’s milk is often the cause of digestive intolerance of dairy, and this is why many people who cannot drink cow’s milk can consume Sheep’s milk dairy products.
Sheep’s Milk Greek Yogurt from Mohawk Drumlin Creamery is a healthful and delicious substitute for sour cream or crème fraiche in your favorite recipes.
Sheep’s Milk Honey-Vanilla Greek Yogurt from Mohawk Drumlin Creamery is a wonderful topping in place of whipped cream for your holiday desserts. Try some today!