Whether it’s breakfast, snack or other day meals, cow’s milk has a special place on our table. But what about goat milk and sheep’s milk? Often unknown, the latter, however, have many nutritional assets to assert. And good news: they are easily integrated into our daily recipes! Close -up on the benefits of goat milk and lake sheep.
Some drink it directly to the glass, when others prefer to cook it. Hot chocolate, pancakes, pancakes, milk-shake, but also gratin dauphinois, quiche, cake or even béchamel … no doubt, Milk is one of the essential ingredients of our kitchens And lends itself to a large number of preparations. In France, each inhabitant also consumes 49 kg per year, according to the Figures from the Ministry of Agriculture.
If we most often think of cow’s milk, goat and sheep’s milk are not outdone either. Less consumed in France, they are no less than true allies for the organization… And gluttony! What are their benefits? How to use them in the kitchen? We tell you everything about the milks of goat and lake sheep!
The benefits of goat milk for the body
Goat milk is a real concentrate of benefits. Entire or half skimmed, it is the one that is closest to cow’s milk in terms of nutritional composition (with the difference that it contains slightly less lactose than cow’s milk).
Goat milk is rich in calciuma key element for the mineralization and solidity of the skeleton, but also “Necessary for many biological functions such as muscular contraction, blood coagulation, hormone release or enzymes activation.”according to the National Food, Environmental and Labor Health Safety Agency (ANSES).
Naturally rich in quality proteinit also provides all essential amino acids, necessary for the formation of muscles, bones and organs of our body, but also to the renewal of muscular tissues, phanes (hair, nails, hair), skin, etc.
Finally, goat milk is A real cocktail of vitamins. It contains in particular Group B vitamins, vitamin D (essential for the fixing of calcium) and vitamine Awhich contributes in particular to the maintenance ofa good vision, to the renewal of the fabrics (skin, intestinal mucosa) and Increases resistance to infections. Without forgetting zinc, that goat milk brings in the right quantity !
Sheep’s milk: a drink with many virtues
Sheep milk is also a very interesting option to integrate into your diet. Richer in fat than goat or cow’s milk, it is also more concentrated in nutrients. It is distinguished in particular by its high calcium and protein content.
With around 200 mg of calcium per 100 ml (against 120 mg for cow and goat milk), It actively contributes to the maintenance of bone density and the health of the teeth. In addition to vitamins A, D, E and B, sheep’s milk contains zinc, an essential trace element to the proper functioning of the immune system and the health of the skin.
Finally, with its higher protein intake than cow’s milks, sheep’s milk is An interesting food to meet daily needs. Like goat milk, sheep’s milk therefore brings a wide variety of beneficial nutrients for the body.
How to integrate goat and sheep’s milk into the kitchen?
You will understand, Goats and sheep’s milks have many benefits. But that’s not all! They are also real allies in the kitchen to fill up with gluttony. With their distinctive flavors, they integrate perfectly into many preparations.
The unique taste, fresh and slightly sweet of lake sheep’s milk is suitable for example to the whole family. It is in the heart of the pastures of Aveyron and neighboring departments (Tarn, Lozère, Gard and Hérault) that Lactel collects her sheep’s milk. It is then bottled nearby, in its dairy of Rodez (Aveyron). It comes from sheep nourished without GMOs, with a varied diet throughout the year. This food wealth gives it a gentle and delicate flavor, ideal for sweet and savory recipes.
For his part, Lactel goat milk allows you to vary the pleasures while taking care of yourself, with 100% milk from French campaignswith a unique taste mixing sweetness and character. The plus? It has a subtle flavor that evolves over the seasons depending on the diet of goats. What vary the taste pleasures.
From breakfast to dinner, These two milks can be used in many recipes. In the morning, join the lake sheep milk in a creamy porridge with dried fruit or use Lactel goat milk for soft pancakes to accompany with honey. To taste it, why not make a sheep’s milk rice with cinnamon or a Cotta panna with goat milk and red fruit coulis?
Sheep’s milk is ideal for concocting a smooth puree or a sweet and fragrant Béchamel sauce on lunch or dinner. Goat milk, meanwhile, goes perfectly with vegetable gratins or soups to give them a touch of character. Without forgetting the dessert, where you can make a goat milk burnt, a sheep’s milk flan or a revisited cheesecake with these milks.
