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I am trying to figure out what is the best: goat milk or sheep milk?
Being Scandinavian, I am used to goat milk in the most delicious of fashions: Norwegian goat cheese! What I am not accustomed to however is sheep milk. Here in Niger however, sheep milk seems to be prefered over goat milk. Does anybody with experience (or without!) have any input on this?
7 users commented in " Goat milk or sheep milk, which is best? "
Follow-up comment rss or Leave a TrackbackNä, men om produker av fårmjölk smakar ens hälften så illa som getost är det ju illa nog. Det är ditt norska blod som givit dig konstiga smaklökar tror jag. Hur går det med katterna? Detdär du talade om att öppna zoo… Snart är du där! Hoppas någon av kattungarna överlever. Ha en bra dag!!
Karin
@Karin: If it’s only a Norwegian inheritance that can make you appreciate Norwegian goat cheese, then Anette must be 90% Norwegian, as she loves it (almost) more than I do!
I don’t except however sheep dairy products to have the same distinguished taste, but I will know once I’ve tasted it, which I haven’t so far…
I am not the least Norwegian, and I love both messmör and Norwegian goat cheese! French “Chèvre” cheese is worse, however. Never eat anything that smells like sweaty feet, that’s my rule…
My take is sheep milk is way better than goat’s.
@Dr Halidou: And why is that? What’s the difference in taste?
A friend sent me this, but in an inspired moment, I might translate it!
…Har du ngn nytta av det här? Denna text är ursprungligen publicerad år 1886 i boken “Hemläkaren, populär ordbok i sjukvård och helsolära enligt nutidens medicinska åsigter”.
…Fårmjölk lemnar mera grädde och smör än komjölk, men smöret är lösare och smälter lätt. Ostämnet är fetare, derför äro ostarne af fårmjölk mycket feta. Fårmjölken har en egendomlig lukt.
…Getmjölk har äfven en egendomlig lukt; den afsätter en mycket tjock grädde, som lemnar hvitare och fastare smör än fårmjölken. Den är att rekommendera åt personer med kroniskt lunglidande äfvensom åt något äldre barn, som lida af skrofler. Den löpnar och surnar lätt.
..Åsnemjölken har största likheten med qvinnomjölken men afsätter mindre grädde, innehåller mera vassla och gifver hvitt och löst smör af en fadd lukt samt endast obetydligt hvit ost.
The statement above says that (all this information is taken from an old book published in 1886!):
* Sheep milk gives more cream and butter than cow milk, but the butter is softer and melts easier. Sheep cheeses are fatter and the sheep milk has a peculiar smell.
* Goat milk also has a peculiar smell, gives very thick cream which, whiter and thicker butter than sheep milk. Goat milk is recommended to people with lung problems and be given to children who suffer from something I (Esther Garvi) do not understand… Goat milk spoils more easily than the other types of milk.
* Donkey milk (I did not even know that donkey milk was consumed by humans!) has the most in common with human milk, but gives less cream (than what? human milk or cow milk?), more “vassle” and gives a whiter, softer butter with some sort of smell and a whitish cheese.
By this definition, I’d go for both the goat and the sheep milk, since they seem to have different characters.
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