What’s the Difference Between Cow, Goats, and Sheep’s Milk?

What’s the Difference Between Cow, Goats, and Sheep’s Milk?

Milk, you think about it when you go grocery shopping and chances are that there is at least some form of milk in your cabinet if not in your refrigerator. Let’s face it—we like milk. Milk’s a large part of our diets—even vegans drink milk (albeit it’s normally from soy or rice or almonds). However, there is sometimes a bit of an issue determining the many differences between the types of milk. So the question is—how exactly do you know the difference between the three main types of animal milk?

Cow’s Milk

First of all, you have cow’s milk. Cow’s milk is very popular—mainly because of how much they can produce at any given time. This is vs. goat’s milk, which has a much lower production in comparison. This is why when you buy goats milk or sheep milk, which is also quite a bit more expensive, it costs more. It takes more work to get an ounce of the milk from the smaller animals than the larger.

Also, since cows are happier in smaller quarters, this is another reason that they are better off as milk producers compared to sheep and goats. Goats and sheep however, are normally more active animals since they prefer grazing to say, sitting around in a field all day.

Then there is the fat content. Cow’s milk has a higher fat content than most milks—far more than human milk (and thus why babies cannot handle cow’s milk until they are over a year old) and contains more antibodies. However, unless you plan on growing horns, there’s a chance that drinking cow’s milk for the antibodies (which are also killed during processing) isn’t going to do much for you. Cheese made from cow’s milk is usually very creamy with a very light taste. Since cow’s milk contains so much fat, it’s easier to make cheeses such as ricotta from the whey of the first batch.

Goat’s Milk

Then there is goat milk. When you think of goat milk, you probably think of something earthy—maybe with a few hairs in it. Goat’s milk is actually very digestible and is perfect for those who have trouble digesting cow’s milk—but aren’t quite lactose intolerant. However, goat’s milk MUST be pasteurized or somehow boiled. The reason is a small organism called brucellosis. This organism can cause fever and joint pain and the like. Goat cheese tastes different from other cheeses—it is more tangy, with a very creamy flavor. Most soft goat cheeses are used in desserts because they are the perfect consistency for such and the flavor only enhances them.

Sheep’s Milk

Then there is sheep’s milk. Sheep’s milk is actually twice as fatty as cows milk—making it perfect for cheese-making and for even making that well-desired ricotta. Like goat’s milk, sheep milk also has very short proteins. (This is why if you are lactose intolerant, you can normally digest these milks easily and so can babies.) It is great for making cheese—and also a great dessert cheese producer, as it is slightly sweet.

What Nutrients Does Cheese Provide?

If you're anything like me you may think cheese should be its own food group and not just part of the dairy. It can be enjoyed at any meal or with every meal. It's a great vessel for veggies and a quick way to jazz up rice, eggs, meat and sometimes fruit. You may worry about the calories and fat, but do you know what else lays hidden in those golden bricks?

Protein

Protein is just one of the many nutrients this scrumptious food carries. Soft types can have between 20 and 30% of an adult's daily needs. And the harder types can hold up to 50% per a 100 gram serving. Some of the 'ripened' cheeses are even better with for protein because the process lends aide in digestion of this super nutrient.

Calcium

Calcium is something we need during all stages of our life. It's vital to grow healthy bones, to maintain them and to keep them from dilapidation in old age. A 100 gram serving of soft cheese can give you up to 40% of your Calcium need and same size serving of hard cheese can be up to 100%. Both types can give you a decent serving of phosphorus, too.

Vitamins

Vitamins are also found in our favorite food group. You’re sure to get some vitamin A, B, B12 and B 6 in some varieties. It also contains Zinc while having comparatively low cholesterol content depending on the amount of fat.

Overall when you choose to snack on cheese, you're helping your body by providing a rich, healthy snack that can strengthen your bones. If you're concerned about the sodium, fat or calorie levels take a few moments to read through labels before settling on which type of cheese is for you. In general, the harder the block the better off you will be. Occasionally the sodium level rises with the sharpness. Choose Amish types or imports and other Artisan made varieties to get the most nutrient packed snack. If you're overly concerned about the calories and fat then go with low-fat kinds or Cottage.

Just remember it's healthy, nutritious, easy to carry and delicious to snack on. Cut small cubes up and put them in single serving zip locks to have when you get hungry. The protein will help carry you through to your next meal. And the next time you think about passing this food up because it may be fatty, take the time to choose a low-fat version and still get all the important nutrients of the richer kinds!

How Do I Properly Store Cheese?

Ever had the most delicious block of cheese that you just find yourself constantly nibbling at only to suddenly find that it's gone too hard to enjoy? Or maybe you wanted to get that great block you were enjoying a week ago back out, only to discover it's covered in mold. I'm sure this has happened to every cheese lover out there and it's always sad when you find yours has gone bad.

Fortunately, this can be quite preventable. Before deciding how to store yours you may want to consider what kind it is you're working with. Shredded is prone to mold because of the large surface available to air. It's best if used quickly as obviously it's impossible to cut mold off of the finely shredded pieces and still use it. If you've bought several bags because of a sale, store the majority of them in the freezer. They will last here as long as three months and sometimes longer, the important thing to remember is to defrost them in your refrigerator. This helps to maintain the texture and flavor.

If you've purchased standard brick cheeses (firm, non-specialty) the best way is in an airtight container. If you can keep the majority of the brick in its original packaging and then seal the rest in a zip lock bag you're off to a great start. Some of the stronger flavored or porous kinds (like Swiss) do best if you wrap them in foil first then seal in a zip lock or other air tight container. These can also be stored in a freezer for up to three months, again defrost in the refrigerator. The biggest thing to remember here is to get as much of the air out as possible. Air is a cheese's worst enemy, it fosters the growth of mold and it can harden the ends and corners, or entire blocks.

For specialty varieties it can vary. Feta is best kept in a plastic, airtight container in a salt bath. Store fresh, rind less and natural rind cheeses in foil, then plastic wrap and discard if you find mold. Washed rind cheeses should be wrapped and stored in a plastic container with holes to promote some circulation. Also it's important to place a damp paper towel in the bottom to promote humidity.

Whichever delicious style you've brought home, your safest bet is to keep the air out, preventing mold and hardening and enjoy your purchase before much delay!

How long does it take to make Mozzarella Cheese?

Mozzarella cheese is usually made from water buffalo milk. It’s the most popular kind of cheese normally eaten in the US although the cheese production originated from Italy. It has also continued to be very popular in various nooks and crannies of the Italian nation.

In the US, Mozzarella cheese is highly priced. This is because the water buffalo milk used in its production is costlier than the normal cow milk. In most cases, cheese makers have to import the buffalo milk from other countries where the buffalo animal is reared. The buffalo animal is a very rare species that is not found in many countries. The water buffalo milk is known to be very high in casein and fat. Hence, it’s always very good in producing quality Mozzarella cheese. You can’t use the milk as beverage since it’s very high in fat and casein.

In most cases, Mozzarella cheese is not allowed to age. It’s usually eaten the same day it’s made. Hence, it takes only one day to produce Mozzarella cheese. The production process is basically known as Pasta Filata. It’s all about heating the curds in water or whey until they begin to form strings and also become elastic. After that, the curds are stretched and then kneaded. This makes them to be smooth. They will then form balls and also look very fresh.

The production process of Mozzarella cheese is very simple and easy. It takes few hours in a day. All you need is to have the ingredients and equipments required. You need the following ingredients: buffalo milk, citric acid, vegetable rennet and water. You need each of these ingredients in specified quantities. The quantities depend on the amount of Mozzarella cheese you want to produce. You can easily locate a simple recipe on how to produce a specific amount of Mozzarella cheese in order to go about the process.

Again, you need to have the necessary equipments on ground. You need the following: large stock pot, long stainless knife, strainer, food thermometer and tea towels. You’ll need each of the equipments at certain intervals during the production of Mozzarella cheese.
Basically, it takes up to 12 to 20 hours to produce Mozzarella cheese. It may also take a maximum of 24 hours. In most cases, you have to allow the curds to ferment for 3 hours or more before you continue. You simply have to be patient in the process.

Once produced, Mozzarella cheese is usually eaten the same day. It can use with a variety of dishes including meats, seafood, vegetable and salads.

Why is Bleu Cheese Blue?

Bleu cheese is an interesting cheese that has a distinct flavor, distinct texture, and distinct color. If you love bleu cheese for its flavor, have you ever wondered where its color is going to come from? There of course are all the Old Wives’ Tales as to where the blue comes from, but actually knowing can be helpful. Let’s visit the reason why bleu cheese is blue so that the facts are out there and we can explain scientifically where it comes from instead of making up those fun tales.

How Bleu Cheese is Made

Part of the way Bleu cheese is made blue is through the process of making it, so to properly understand how it works, you need to first understand how it is made. To make bleu cheese, you have to start with cheese curds which are made with warm milk, rennet which causes it to coagulate, and some sort of bacterial starter which is something like buttermilk. This will sit generally for about 24 hours until the curds that you need to have been created. Then, the curds are strained with cheesecloth and stored somewhere for about 24 hours while all moisture drains. The curds are the first step to getting the bleu cheese created.

The Amazing Penicillium

To get bleu cheese to the color that is expected of it, the curds are crumbled and they are salted. From here, they add the peniciullium. Yes, this is the same thing that is used to fight off infections in people and given in either a shot, liquid, or pill form. For bleu cheese, this is the blue-green mold that actually creates the flavor and the color that we expect with bleu cheese.

Continuing the Process

Once the penicillium is in inoculated into the cheese, it now needs to be pressed and aerated. When they press the cheese, they do it to keep it dense, but to keep it open enough that there are air pockets throughout the cheese that the mold will be able to spread about. From there, holes are poked with a stainless steel rod so that the mold gets all the age it needs. When that is completed, it is time for the blue cheese to age, where it will get the blue-green color that people expect from it. That is also what makes it taste so great and makes it really enjoyable for people that truly enjoy that sort of thing.

-Written by Viktoria Carella