Dairy Sheep

We are working on developing our dairy sheep herd. Most of our current ewes are dairy crosses (Awassi, Lacaune, East Fresian) which we have recently acquired. Our current ram is Assaf from Stregare Farm in Bastrop, Texas. We should have lambs for sale in Spring 2025. We currently use our milk for making our Sheep Milk Caramels and yogurt for baking. Why Sheep Milk? The fat globules in sheep’s milk are smaller than the ones in cow’s milk, and therefore easier to digest. Sheep milk protein is complete because it has all 10 essential amino acids the body needs. Sheep milk does not contain A1 protein. It is an A2 milk. Sheep milk has more of the good fats! Mono- and poly-unsaturated, including Omega 3 & 6 Sheep milk is higher in natural vitamins and minerals. A, B, B1, B6, B12, C, E, and calcium (also more magnesium, phosphorous, and zinc, which may help combat allergies and eczema) There’s about twice the amount of butterfat in sheep milk when compared to cow and goat milk. Sheep milk has the most milk solids, so less milk is required to make cheese (or, the same amount of milk produces more cheese!). It makes for richer creamier cheese due to the small size and low density of the fat globules. Sheep cheese and yogurt taste much creamier than cow cheese or yogurt. No ‘gamey’ aftertaste as is a complaint from some people regarding goat’s milk. Sheep milk has a very subtle almost sweet flavor that’s very similar to cow milk.