Sheep's milk

For its taste, sheep's milk is valued above cow's milk, as this drink is characterized by a rich tender and slightly sweet taste. For food purposes, this milk is used in Transcaucasia and the North Caucasus, Crimea and Central Asia. A lot of sheep's milk is consumed by residents of the Middle East, Greece and Italy.

In cooking, sheep's milk has found its application in the process of preparing kefir, prostokvashi, butter, cheese and other fermented milk products. Various varieties of cheeses are prepared from it, the most common of which can be called chane, Tushinsky and Ossetian. In addition, a very well-known and tasty product is made from sheep's milk - brynza, for the manufacture of 1 kilogram of which up to 5 liters of whole milk are needed.

Sheep's milk goes on sale both fresh and frozen. By the way, the duration of its storage with severe freezing increases to four months.

Sheep's milk is
1. 5 times more nutritious than cows' milk and contains vitamins A, B and V2 several times more. If you have allergic reactions not only to cow's milk, but also goat's milk, this type of this useful product can serve as an excellent alternative, since sheep's milk practically does not contain lactose.