sheep milk
Also known as: ewe milk
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Also known as: ewe milk
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sheep milk is more nutrient-dense than cow milk, containing nearly double the protein, calcium, and B vitamins. While it is higher in calories and fat, its rich profile provides more essential minerals per serving, making it a highly nutritious dairy option.
Sheep milk contains approximately 6 grams of protein per 100g. This is significantly higher than cow or goat milk, making it an excellent choice for muscle maintenance and those looking to increase their protein intake.
Yes, sheep milk is often easier to digest because it has smaller fat globules and a higher concentration of medium-chain triglycerides (MCTs). It also primarily contains A2-type beta-casein, which is less likely to cause digestive discomfort than the A1 casein found in most cow milk.
No, sheep milk is not lactose-free and contains similar levels of lactose to cow milk. However, some people with mild lactose sensitivities find they can tolerate it better due to its unique protein and fat structure.
Sheep milk has a rich, creamy, and slightly sweet flavor with a mild nutty undertone. It is generally less tangy than goat milk and lacks the 'gamey' flavor some associate with other non-cow dairy products.
Yes, sheep milk is excellent for coffee as its high fat and protein content creates a rich, stable foam. In baking, it can be used as a 1:1 substitute for cow milk, adding a creamier texture and richer flavor to recipes.
Sheep milk can be included in a keto diet in moderation. With 7g of fat and 6g of protein per 100g, it has a favorable fat-to-carb ratio, though you should account for the 5.4g of carbohydrates per serving.
sheep milk is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Sheep milk is exceptionally high in calcium, zinc, and magnesium, which are vital for maintaining bone density. It provides significantly more calcium than cow or goat milk, supporting overall skeletal strength.
Yes, sheep milk freezes very well because of its high solids content. It can be stored in the freezer for up to six months; simply thaw it in the refrigerator and shake well before use to reintegrate the fats.
Fresh sheep milk typically lasts between 5 to 10 days when kept refrigerated at or below 40°F (4°C). Because of its high protein and fat content, it may stay fresh slightly longer than cow milk, but always check for off-smells or changes in texture before consuming.