Some of us remember when all yogurts made in the U.S. were tart, the way they were made in Europe and elsewhere.
Over time, to get more Americans (and their children) to enjoy yogurt, more sugar was added to diminish the tartness.
It worked: Yogurt became a best-seller in supermarkets.
For those who prefer tartness, though, Bellwether Farms Sheep’s Milk Yogurt is the delectable answer.
Fans of Greek yogurt will like the extra tartness of their sheep’s milk yogurt.
It doesn’t have a “sheepy” taste; just rich, creamy and tart, with 10g total sugars per 6-ounce container (other yogurts can have twice the sugar).
Bellwether Farms, in Sonoma County (north of San Francisco), is a family farm making sheep’s cheese and yogurt since 1986. (A bellwether is the leading sheep of a flock, and has a bell on its neck.)
The sheep are a Northern European breed called East Friesian, among the best milk producing sheep in the world.
The pastures are free of herbicides and artificial fertilizers, and the sheep are never given growth hormones (they’re rBst-/rBSTfree).
The award-winning yogurts are made in:
Discover more of dairy’s products at BellwetherFarms.com.
Sheep were the first animals to be domesticated*, as mankind transitioned from nomadic hunters to sedentary farmers. The domestication date is estimated between 11,000 and 8,000 B.C.E. in Mesopotamia.
Eventually, man discovered how to transform the milk into yogurt and cheese†.
While sheep and goats** are still the staple dairy animals in many areas of the world, cows have replaced sheep in countries that have enough grazing land for the large animals.
The reason is economic: cows give a higher yield of milk.
Sheep’s milk has 48% more protein than, and twice the calcium of. cow’s milk.
Is higher in vitamins A, B (B1, niacin; B2, riboflavin; B5, folic acid; and B12), C, D and E, has higher levels of biotin, magnesium, phosphorus, potassium and zinc, and has less sodium.
*The domestication of dogs may have occurred more than 20,000 years earlier.
†Some well-known sheep’s milk cheeses include Feta, Manchego, Ossau-Iraty, Pecorino Romano and Roquefort.
**The domestication of goats is dated at between 8,000 and 9,000 years ago in Western Asia (the area encompassing Anatolia, the Arabian Peninsula, Iran, the Levant, Mesopotamia, the Sinai Peninsula and Transcaucasia).