PRODUCED BY
Valley Shepherd Creamery
50 Fairmount Road,
Long Valley, NJ 07853
Not cow milk
not goat
milk
Sheep milk is noted for its incredibly clean flavor – Unlike goat milk, it has no funny aftertaste. In fact, if not warned, would never guess this thick, ice cream like yogurt isn’t some new rich Greek style yogurt you never had before.
There is nothing new to using sheep’s milk. Humans have been milking sheep and enjoying the benefits of their milk for thousands of years! Those 100+ year old mountain sheep herders didn’t get to live that long by eating hamburgers! They survived on sheep products.
One word; Machinery.
Cow milk Greek yogurt or Skyr require substantial industrial intervention to get thick. Factories use various draining systems, homogenized milk, high speed centrifuges, high pressure filtration, additives, fats and whatever it takes to make it thicker and richer.
Vs.
No machines needed. Simply sheep is … Simply 100% natural sheep milk.
The health benefits of consuming sheep milk products are well known;
Ounce for ounce, the superiority of sheep milk lies in the comparison with cow and goat milk – especially in the differences between levels of critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamin, riboflavin, Vitamins B6, B12, and D, the medium-chain amino acids, linoleic acids and all 10 of the essential amino acids.
To summarize what most nutritionists would tell you:
Simply fresh sheep milk is produced on the farm.
Not manipulated in a factory.
At Valley Shepherd Creamery, our mission has always been making traditional sheep milk products that highlight local, grass fed wonder that is sheep milk.
Simply Sheep yogurt may be rich, creamy and slightly addictive but it all comes down to one ingredient: SIMPLY – SHEEP – MILK.
Sheep milk has about twice the fat of cow’s milk, but this also means twice the ‘healthy’ fats the body needs (monounsaturated and polyunsaturated, including Omega 3 & 6). Mono fats lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol).
Without the industrial enhancement of cow milk that Greek yogurts needs, natural sheep milk has higher levels of critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamin, riboflavin, Vitamins B6, B12, and D, the medium-chain amino acids, linoleic acids and all 10 of the essential amino acids.
Sheep milk is rich in medium-chain fatty acids or triglycerides (MCTs) – about 25% of the fat content. MCTs can benefit weight control by promoting ‘fullness’, reducing fat deposits, increasing energy expenditure, and being more easily metabolized.
Of course at the farm where its made and at many N.Y.C. green markets but also at many specialty retailers.