sheep's milk

Sheep's milk is the richer, denser milk people use when they want more body in yoghurt, cheese, and other dairy with a fuller flavour. By our assessment, its main strength is that it naturally brings more fat and solids, so the result feels creamier and more substantial than cow's milk. The honest limit is the same concentration: it can taste heavy if someone wants a light glass of milk, and it is more of a raw ingredient than a drink for every day in the casual sense. In practice it is a kitchen milk, not a table milk, and it shows that from the first taste. It sits well alongside goat's milk and cow's milk, but it is usually the one chosen for depth rather than mildness. sheep's milk is most sensible for people who care more about texture and dairy character than about softness.